Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the heart of Manhattan at Rockefeller Center, Newsstand Studios, New York City. Rocking the panels here. We got Joe Hazen. How you doing?
I'm doing great, man. Great to see you. Sorry for last week. Well. Hey, hey, you know, you gotta uh everyone's gotta stay safe.
That's the new way it works these days. Uh also in the uh studio, we got uh John, how you doing? Doing great, thanks. How's the restaurant doing? Uh good.
Yeah, good. Yeah. Yeah. Temperance? Yeah, everything's going well.
Everyone in the country's been but me, right? And Joe, actually. And Joe, too. Yeah, you know. And uh in uh California in an automobile, going to try to save Booker and Dax the corporation.
We have Nastasia Lopez. She'll say hello whenever she can probably unmute herself. So, you know, I'm not gonna force it. Uh oh nice. Uh yeah, yeah.
How's that going? How's saving how's saving the day going? Um fine. It's fine. I'm not that yet there yet.
Uh when I get there, I'll send you a photo of the check. Yeah. What I what you should do is also see if you can like go in back and see if your mom still has lemongrass growing in the back. I want to see the lemongrass that uh was somehow an emotional trigger for you as a child and cause you to you you ripped it out or she ripped it out. I think they ripped it out, yeah.
But can't you imagine? Can't you just see yourself like one night like college, like coming home, like ripping out all the lemongrass and throwing it over. What uh what is it like in that part of California? Is it like cinder block walls between the lawns or like hedges between the lawns? How does it work over there?
Yeah. Yeah. Yeah. Cinder blocks. Yeah, and just throwing it over to cinder blocks, being like a little lemongrass.
I could see you doing that. I would never do that. I'm a I'm a very good child. Uh-huh. Uh-huh.
Okay. All right. I am. I told you his name. So at home, of the three of you, you were the golden child.
No, all three of us were. Your brother was the golden child. Yeah. There were golden children. All right.
There's there's that that doesn't work that way usually. There's always one. There's always one. Who was it? I'm not gonna make you choose.
What? There's always one who's the cut-up. And this Oh, no. No. Yeah.
All right. Okay. All right. I will let that lay where it is. And uh, we got uh Jackie Molecules uh in uh LA Town.
How you doing? I'm good. Yeah? Yeah. Yeah.
And then from the Naimo, Vancouver Island off the coast, uh, in the most northernwesterly part of the cooking issues kingdom. We have Quinn. How you doing? Hey, I'm good. I was the Golden Child.
Yeah, nice, nice between me and my brother. Golden Child, not a good movie, by the way, but has some very good lines in it. You've all seen The Golden Child, right? Never even heard of it. No, what?
Yeah, of course. Same. Yeah, you've never heard of the Golden Child? No. Have you heard of this comedian Eddie Murphy?
Have you heard of Eddie Murphy? Who? Oh god, you guys suck. Is that in your range, the Golden Child? No.
It's probably, I don't know whether it's still okay to watch, but Eddie Murphy has to like save this Tibetan kid with all this stuff and the devil and all this. But the best is he goes into this uh temple at the top of a mountain. It's probably horribly probably unwatchable now. But he wants this knife, this magic knife. Joe, you're with me, right?
And he goes, I want the knife. And they're like, you have to like rub these wheels, and he's like, uh-uh, uh, I want the knife. And then like and then he they don't give it to him, and he goes, and he spins the wheel and goes, please. It's the best. It's it's peak.
It's peak Eddie Murphy, like bad Eddie Murphy movie. You guys watch any Eddie Murphy movies? Yeah. Nutty Professor. Shrek.
Nutty Professor? Nutty Professor's classic. Shrek. I mean, Shrek's a great movie. I'm not gonna say Changing Places and then uh Coming to America.
Yes, there we go. Thank you, Jack. Okay. Yeah. All right.
What about old old school? What about uh Beverly Hills Cop? Yeah, that's good too. Yeah. Yeah.
Yeah. All right. Yeah. Golden Child. All right.
Uh any good uh cooking things happened to you guys in the past two weeks? Anything? Anything? Anything? Is this gonna be one of those things where afterwards?
Yeah, well, you have been cooking a lot? What? Because Nastasia's gonna say later, Jack had stories. Jack had stories, and you didn't let him say it. So here's your chance.
No, no, I don't actually don't have stories. Um it's not very interesting. I've just been making more food than I usually do. Let's see, I did uh cauliflower curry last night from the Mirasoda book and a bunch of um night market recipes from their book. Yeah.
Cauliflower curry as a is a dry curry or a wet curry? No wet curry. It it it is a wet curry or not a wet curry? It is a it is a wet curry. Coconut milk wet.
Yeah, oh yeah. That sounds good. But uh what uh what what's the primary spice that uh is used in that recipe? What's the color of the of the coconut milk? No, no turmeric, so it's not turmeric color, coriander cumin, um garmasala at the end, a little uh ginger, chili, garlic paste, mortar and pestle.
I've been increasing the chili in all my recipes by at least like twofold lately, and it's been working out well. All right, so I made chili beans. So like you remember I published that uh thing on beans uh a while back about how not to have the toots with the beans. So I have a new technique to reduce the toots because it turns out like the the anti-toot factor only makes it into the beans. This is gonna make it back to to what what we were talking about.
So I cook them in wicked, I add a little baking soda, tiny bit just so that they cook really quickly. Don't bother soaking them. 45 minute cook, but in like massive amounts of excess liquid. Then I drain I let it cool a lot, drain the liquid off, add the bean o to that, and then reduce that. And I did make chili beans yesterday and I added or two days ago, and I added way too much chili for my standard mix is like a mix of like ancho, pasilla, and guajillo chilies, right?
That's kind of my standard triples, and I'll add whatever else I have. But I guess I added like m I added what what I would normally add to a whole pork shoulder, and I only did it to like a pound of beans. And so like I was like, this is fine. You know what I mean? But everyone else was like, uh So I had to add like two uh a regular pound of beans, which ends up multiplying by like 1.8 or you know, two point, whatever it is, three.
I added freaking seven, seven hundred and seventy grams of potato to try to soak up the extra spice. And it worked. But do you know what a pain in the behind it is to cook? Because I was like, I needed to do it right away. And if I was smart, what I would have done is I would have hacked up and boiled the potatoes for about 10 minutes and then throw thrown them, drain them and thrown them in.
But I was like, no, I I don't know what I thought. I thought maybe because they were, if they were more porous or whatever, I was like, I gotta do it. So I just hacked up the potatoes and threw it into the into the already made chili with already had the tomato paste and everything. And then I was like, oh snap. Hey, I was like, oh, snap, I can't freaking cook the potatoes because there's no convection current inside of the chili.
And to get the actual top of the chili, the middle of the chili hot enough to cook the potatoes, I would have to burn the bottom. And I actually, you know, Chris Young's combustion engineering thermometer, he's gonna come on. Quinn, when's uh when's he coming on? Uh that's a good time soon. So like so Chris has made this thermometer that has seven different sensors in it, right?
Seven different sensors like all along its length. And you can get a readout, you have to ask for like the beta testing. It's not in the regular Jocomos don't have it yet. You will regular Jocomos have it soon, but like right now you need a beta beta tester, and you can just get a readout of all seven sensors with no interpolation, no, you know, you know, AI or any of that stuff. And I was looking at it and I was like, oh my God, the strat the temperature stratification in a pot of thickened beans is like 40 40 degrees Fahrenheit.
It's nuts. So like and in order to for the potato to cook, it's got to get over 185. So anyway, it took me instead of that like eight minutes it would have taken me to boil those potato chunks until they were uh it was like an hour. It was like an hour or more. And I was like, oh my god.
So I threw it into my steam oven to try to steam it from all sides to get it. They were it was just a freaking nightmare. But I will tell you, Jack, it did soak up the extra spice. So the spice level was good after I was done. I had to add more salt.
Very nice. Very nice. Yeah. Yeah. Have you do you are you familiar with the yandu?
Good product. No. We gotta get those guys to be a sponsor. I love that product. I add yonu to everything.
If you if you wanna add umami, but you don't want it to taste like soy. If you want it to taste like soy, go to the moromi people, because that stuff's delicious. Yep. Right? But if you don't want it to taste like soy sauce, yandu is a good product.
Do you have a caller? Caller, you're on the air. Hello. Hey. What's up?
Hi, hey, sorry, can you hear me? Oh, I can, yes. Hi, how are you? Doing well. Oh, great, great.
Good to hear. So uh I am looking into uh uh outdoor deep frying. And I was looking at the Cajun fryer that you recommended that that that Wiley used. And uh uh what what the website said was due to supply chain issues, none of our items have diamond plate aluminum aluminum anymore. Blah, blah, blah, blah, blah.
So I'm I'm wondering if you have a solution for outdoor deep frying without buying like a commercial unit. Yeah. Well, I mean, okay, so for those that don't know or haven't heard me like go on and on and on about this before, sure. Uh commercial deep fryers beat the snot out of any other frying method, period. And if you want to have the same quality that you can get out of a commercial deep fryer inside and uh not ruin your oil instantly, right, by overheating it and then dropping it, overheating it and dropping it, you need to only fry like two fresh fries at once.
Yeah, yeah, yeah. Right. So the Cajun Fryer was what we had said Wiley uses it. The only problem is it doesn't have a uh thermostat, so you have to kind of hand dial it in, right? Um is a good outdoor right.
So I had a commercial unit outdoors, but I will tell you this commercial units aren't built to be outdoors. Does Cajun Fryer still sell it? They just don't have the drop-down lid, or do they not sell any units at all? Like it's literally like they like I went to the website, I tried the other off sites, and it's not it's not available right now. Uh well, look, most people I know who do outdoor frying, like they'll get like uh a walk burner or a candy stove, and then you know, just like so uh so sorry to cut you off.
I uh yeah, so I have I have one, like a you know, like an outdoor turkey fryer uh unit end. And for some reason, uh there's a it it defeats it at 350. And so I had to use a bungee cord to hold in the uh the button such that I could reach, you know, 425 to drop the turkey. Oh well, you shouldn't need to get you shouldn't need to get it that hot. Right.
So okay, so like one of the reasons you have to overheat oil, like wicked overheat oil inside, right? Is that you simply don't have the BTUs to keep oil at the frying temperature during the initial period when it's when it's going down. So the miracle of a of a commercial fryer or like one of these cajun things is that it just has such a high gas output, right? And it has such a large large amount of oil, right? That your oil, your temperature drop just isn't as severe as it would be on a stove, right?
Because uh, I forget, but you know, my my gas fryer was somewhere in the neighborhood of 80,000 BTUs, right? Somewhere in the neighborhood of 80 to 100,000 BTUs on a 40 pound on 40 pounds of oil. So it could heat that whole pound of uh that whole batch of oil up in in five five and a half minutes, right? Right, quick. Right.
Yeah, yeah. So you don't need to heat your oil up to a zillion degrees if your recovery time is fast. You only need to do that if you need to build in a lot of extra thermal energy into the oil itself because your heating element is not strong enough. So 350 seems low. I mean, if you yeah, that's that's the issue.
Yeah, exactly. Three fifty is high enough for a turkey because turkeys you're going to be cooking for a long time, right? So you don't really ever need it to be that high. The problem is, yeah, for the problem is if you drop it at 350, then the oil temp's gonna drop super low, and then it's gonna have to build up back up to the to the ideal frying temp, like 350, 375. Right.
But remember, you're gonna be you're gonna be cooking for how long though? You're gonna be cooking for like a long time. 45 minutes right, right, right. So like a couple of minutes a drop on a 45 minute cook isn't a big deal if turkeys is what you're doing. It is a big deal if you're doing crab cakes or French fries or Yeah, yeah.
That's that's the thing. I'm I'm not just using this for turkeys. I'm I'm also doing, you know, fries and whatnot. Right, but remember, turkey is a massive, massive, massive, massive thermal load, right? Massive.
And you're the oil is getting all on the inside and all on the outside. Huge thermal load, right? So first of all, I don't understand how this thing is controlling the temperature because all of the turkey fryers that I've used are just like a burner and they will ignite you in your houses. Maybe it's like a super, I don't know, it's my dad's it's like maybe it's like a super ghetto, you know. I don't know, or super expensive, super expensive, safe, right?
One like I would say like the ones that I have, the cheap ones I have are perfectly happy to let you incinerate you, your house, your life, your you know what I mean? Uh but you know, and it's what would you recommend for like like let's say I'm trying to put out, you know, like uh like a bunch of fries, a bunch of chicken, and maybe a whole fried uh fish or something like that. Well what would you recommend now? Considering the Cajun fries and available, what's your right? I mean, I'm not gonna say this is safe because it's not, but you can go ahead and get uh I forget the name of it, but they're extremely popular in Louisiana.
They come in a bunch of different sizes. They're aluminum uh like uh like oven roasters, but they're big. I forget who makes them. I can I can picture them in my mind. They have like scalloped that lid has like like scallop handles on the side.
And if if you look up like favorite Louisiana pot and get the biggest one humanly possible, and they use them outside to make like rice, they use them outside to but that is big and aluminum. So it's it it's big aluminum and thick. So it it can conduct. And aluminum means the other it'll heat quick. Right.
And and so and then put that over like uh like they have outdoor candy stoves or like camp stoves with a high output. Like I'm talking, like I say, in like and you need to have a candy stove. Yeah, yeah. Yeah, right. But be careful.
But be careful. And you need to have the right regulator for it so that it can uh actually output the the heat to eat. But again, be careful. I'm I'm as careful as you are. Uh be more careful than me.
And make sure you have a side table, uh, you know, uh a c couple of side tables, like one for raw and one for cooked, so that you know you have a good workflow as you're as you're going. And uh Yeah, yeah. I I have tables and I have like like uh like like sheet trays with racks. All right. All right, yeah.
Let us know how it works, but please stay safe. I hesitate to and then when the Cajun comes back online, okay. Yeah, yeah. No, no, no. I I wish I could remember the name of that pot.
Yeah, no, I'll I'll look it up. I'll I'll I'll let you know. So thank you very much. All right, no problem. Have a good one.
Uh that's old school. Old school, uh old school. Do you remember uh that that lady who used to uh so it it so for those of you that grew up like recently, people of like uh you know the younger generation, we used to have actual telephones that were connected to wires, right? And if you lifted up the phone, you didn't have to like press anything. If you lifted up the phone, you got what's called a dial tone.
And then if you didn't do anything for like 20, 30 minutes, bam, bam, bam, bam, and then it would go if you need help, hang up and dial the operator. Well, it if if I need help, how the hell am I gonna hang up and dial the operator? But her voice is like burrowed into my head. If you need help, and it was the same lady all across the country with that thing, the way she said help, help. I need help.
And then the great thing is you can hang out on it. Let's find out. I'm just trying, I I'll I'll find out. Yeah. Oh, but that actually I think she says that first, and then it goes into the first it goes boodle deep, boodle deep, and then it was you know what I mean?
Uh old phone noises. I love it. I love it. When I was a kid, people used to uh they used to be called phone freaks. Remember this?
Anyone phone freaks? And they would you you know what DTMF is dual tone? So like when you press a phone button, it sounds weird because there's two different tones on it, so they can decode what button you're pressing based on noises. Right? Yeah.
And so people would have special boxes that would make the these like these tones that couldn't be made with the pad, but that told the phone company something so they could get free calls and stuff. Those were the days. Anyway, uh from uh oh, one more thing. Uh hey, Dave, real quick, real quick, just so to close the loop on this. Her name is Jane Barb.
She was an American voice actress and singer, and she was known as the time lady for the recording she made for Bell System and the phone companies. So her voice. Give me her name again. Give me her name again. Jane Barb, B-A-R-B-E.
What kind of songs did she sing? I want to know. I want I want to put that on our Spotify list. She's most known for the phone stuff. So I don't know if her music ever really went anywhere.
But did she do a jazz version? I want a jazz version if you need help. If you need help, hang up and call the operator. That's what I want. Barbam.
By the way, someone uh my Darry Say Son here, my wife was watering the plants of the neighbor next door. And as she was flying back through Dubai, she went to the duty free and got us these dates from Medina. Have you had Ajwa, like Medina date dates? Nope. So good.
Yeah. Real good. Real good. I highly recommend them. They're they're uh like they're I don't consider them necessarily a dessert date.
I think they're maybe like a with coffee date. They're like the date you want with coffee, right? And get this. These are the dates, specifically, this variety, these dates, where the dates that the Prophet Muhammad was like, this is the date from paradise. Right.
So whatever you believe about that, think about the fact that for over a thousand of years, people have been growing this date and perfecting this date, thinking that this is the date that the Prophet Muhammad said is the date. So think of how delicious those dates are. We thought you were gonna say there was the somehow that you knew it was the date from Indiana Jones or something like that. No, that's the poison date. Bad dates.
Talk another problematic movie franchise. But uh bad dates. That's the classic. That monkey. The monkey died with his own date.
That's true. You know? Yeah. Here you go. The number you have reached has been disconnected.
You gotta get the one that she where she says, if you need help. Get the one where you say if you need help. I love it. But the time lady. All right.
Uh and lastly, uh, I put on the Instagram or second to lastly, I put on the Instagram uh my uh my current to talk more about breaking wind. Uh and Nastasia, of course, is the queen of of uh serving sunchokes to people who don't know any better. Queen of it. Queen of it. So I did a bunch of research on how to get the inulin is the is what is in sunchokes, aka Jerusalem artichokes that cause you to have gastrointestinal distress.
And it's not just toots, people, it's like that upper abdominal like expansion that you can't get out. You can't burp it, you can't toot it. It's just in there, pushing from all directions. And holy, holy smokes is a. Remember after we ate that whole plate of it at uh at Crown Chai.
Oh, I do. Yeah. Right for right here, right in like a mid-abdomen. It's like very comfortable. It's like alien growing inside of you.
It's the worst. So uh that's inulin. Uh, the same stuff that breaks down into fructose uh when they take agave and roast it for infinity. So if you can't roast it for infinity, it turns out that acid plus heat, right? So that the trick is is to squeeze lemon over it before you cook it, right?
So dice it fine so that you can get the lemon all up at night, you know, di disc it. You know, cut it into discs, rinse it, cut into discs, then toss it in lemon juice, right? Then I pressure cook it because I'm not messing around. I want to cook the hell out of that emulant. I don't want the gastrointestinal distress.
So a 15-minute pressure cook when it's been tossed in in lemon, and then afterwards you can puree it if you wanna neutralize the acidity, although I don't know why you would, because the acidity because the sweetness comes out, so the acidity is nice with it. And at that point you can mount it with uh butter or cream and alliums of your choice. And it's real good. And I've eaten a lot of it as a test. And I have to tell you, I'm very sensitive to these things, and it caused me no problems.
No problems. So today we are your anti-toot, your anti-toot uh people. There we go. Yeah. Yeah.
Yeah. All right. Uh you know what else I did uh over the break? Every January 14th, both my kids' birthday. For the past, I don't know, like 12, 13 years, they've wanted maybe 10, 12 years, they've wanted sushi for their birthday dinner.
And so I have to do the whole, I have to do the whole, the whole thing. You know what I mean? But Booker only really wants salmon products. So I get all of these other things, and then he he by himself eats an entire half kilo of ikura. By himself.
I I go around, I was like, did anyone else have ikura? And like, you know, Dax is like, no. Jen's like, I had maybe like one spoonful. I was like, I didn't. And then that evening, gone.
Half kilo. That's 500 grams. That's over a pound of fish eggs. And the only reason he didn't eat more is because we only bought the half kilo container and not the kilo container, right? Because uh it's coming in.
Oh my God. There's been a shortage of Ikura, of chum uh Ikura over the past couple of years. So the price has just gone through the freaking roof. I also did a side by side taste of Ora King salmon and regular salmon from Aquabest. And I didn't say anything.
So I just did, you know, I did my, I do what I always do, which is I skin it and then cook the skin separately, right? And then uh a two to one salt sugar, you know, on the on the fillet. I, you know, I take out the, I take out the bloodline on the on the skin side, and uh, and then I I cut it into the into the top piece and the and the loinslash belly piece. Sometimes if the belly is real thin, I'll chop off the belly and roast it and eat it myself. But I have those two two pieces, and then uh salt, you know, salt sugar two to one.
Uh, and then I wet a paper towel in rice vinegar, and then you know, squeeze it so it's just damp, and then wrap it in the rice vinegar and then air dry it or with the towel around it in my fridge for a couple of hours. That's my standard. So I did that to both, and I just put them out, and the aura king just got pounded. Like the aura king was like gone, and only a couple slices of the other one. I didn't even say anything.
Yeah. So that was my uh Count Rumford originally did that with uh, I think it was Count Rumford. He did that with uh, or no, Pepan, whatever his name is, Papain. Did this when he invented the pressure cooker, he put pressure cooked lamb and not pressure cooked lamb roast out, uh, and then didn't say anything and just see which one got eaten and the pressure cooked one got eaten. Denny Papin, I think.
Not peppin' chakpapan, although our thing is up, right? Quinn. Uh yeah. Yeah. All right.
All right. You're ready for your cook. All right. So uh with that said, you want to uh promote the Patreon membership and we'll get some questions from the Patreon folk? Yeah, Patreon.
Excuse me. Uh Patreon.com slash cooking issues. Uh give it a join. There's a couple different membership levels. You get different perks at all the membership levels.
You get access to videos, you get prioritized uh questions answered. You can call on live to the show, you get discounts uh with partners that we work with. Like Kitchen Arts and Letters. We should we're due for uh classics in the field day. Speaking of which, aren't we?
All right, yeah. Yeah. Um also if you want something, if you're on the Patreon, ask us. We'll see if we can. I can put a request in, yeah.
Absolutely. So yeah, join. Uh and we were supposed to have uh uh Carolyn Schiff last week, but we had to cancel. Don't worry, we're gonna have her back on so you can ask all of your uh she wrote a book, uh, what was it called? Sweet sourdough?
Sweet sourdough? I think so. Three third sourdough. Sweet side of sourdough. Yeah.
All right. Uh all right. Questions in from apple bottom beans. And that's you know, you know whoever you are? Now that song's in my head.
How am I supposed to answer your question? You know what I'm saying? That song is now in the head, and I can't get it out. Anyway. Uh Did Dave ever eat that vintage canned lard?
I have not eaten it yet, mainly because uh I need to find a group of people who will eat it with me. You know what I mean? Like uh there's there's three kinds. There's look, there's the people who are like not that interested in doing a lard tasting in general. Like Dax is just not that interested.
So I've done all these like lard biscuits versus butter biscuits versus uh I made a vegetarian lard, you know, like something that acts like lard but isn't. And most people like the flavor of the butter so much that they don't care about the texture interest of the lard, right? Uh so I haven't found anyone who's like super stoked about it yet. Shocking. I mean, but what the hell's gonna go wrong?
Yeah, no, I don't know. You know? Yeah, I don't know. I don't know. I don't know.
I've not eaten it yet, but you know what? It's only getting like from a percentage age basis, only marginally older as it sits in my house. You know what I mean? Like if it's already 80 years old, 80 years and two months, that's like nothing. Yeah you know what I mean?
Even if I only held even if I held it for another 10 years, that's still less than like that's like 10% so of its life. You know what I mean? Anyway, uh Fuck Jack, a question for the next tangent, man. You've hit it. Uh I've seen uh all tangent Tuesday.
Uh I've seen recipes for using wafer irons to make a wafer cookies, uh, but in my experience they usually turn out more like PCLs. Definitely thin, but not the same stackable level of crisp as commercial wafer cookies like Keebler sugar wafers or the crunchy uh layers in a coffee crisp. You hear that, Quinn? Coffee crisp. You with me?
Yeah, yeah. What about like uh what's the one that we what's the brand that we get? The German one. The the you know what I'm talking about, these wafer cookies? It's like it's like basically flavored Oreo filling and then wafer, Oreo filling, wafer, Oreo filling wafer, Oreo filling wafer.
They like, but there's an Italian one too. What's the Italian one styles? Like quadrati or something. There's quadratini. Yeah, yeah, yeah.
Yeah, yeah, yeah. I love I love those things. I I also like the really crappy ones that I get at the supermarket where like the bottom of the bag is all filled with dust and it's got that fake strawberry flavor. You know what I'm talking about? Yeah.
Oh my god. And it's like, it's like, it's like uh eating quick when you were a kid. Remember you, remember you just eat quick? I never did that. No.
Oh, come on. They never did. You never ate quick. Really? Really?
And you never, when you were a kid, made a faux icing by beating together butter and quick? No. What about butter and strawberry quick? No. Okay.
I'm gonna pretend to believe you. I I that never even occurred to me until right now. That doesn't sound terrible, but I also never just shoveled quick powder into my mouth. What about tang powder? No, tag wasn't really a thing for me.
Damn, sorry. Man, we had just different lives growing up. Yeah. Did you cut hot dogs in half and watch them curl in the toaster and call them sea sausages? No.
No? Did you? I mean, I'd do I'd cook them in the pan and I'd see them crawl. Uh-huh. Yeah.
Fried bologna sandwiches? Are we in the same world? I was like I was uh I was in uh Jersey the other day because I was Museum of Food and Drink is selling its uh fortune cookie machine. And I had to go try to turn it on, and they didn't have the right power, so I was only able to turn on some of it. But I was by the White Rose System Diner, which is, you know, along with white mana, like the two kind of slider joints in that area.
Yeah. So I got one of their sliders. It was good. And but I got one of their uh Taylor ham, which is uh pork roll, egg, potato, cheese on Kaiser sandwich. And it was good with ketchup, which is the official how you're supposed to get it there.
No arguments. I was like, how am I supposed to get it? He's like, first time here. I'm like, yes, first time here. And anyway, so like he throws the slices of uh of the of the Taylor ham, which is like, you know, pork roll, looks like bologna slice, right?
On the griddle. And they start cupping, right? And I'm like, is this guy a jerk? Does this guy think I'm a jerk? Right?
You know what I mean? Like, does this guy, is this guy never cooked anything in his life? Does he not know how this works? And then without looking, he takes his spatula without looking, just goes, bam, bam, bam. Perfect Pac-Man's, each one, like perfect Pac-Man.
Each one of the slices after it had started cupping, I was like, oh, he's done this. He's done this. Not like a miss, not like a not like a little off on the side, not perfect Pac-Man. I was like, okay. Okay.
Uh anyway. So uh back to uh PCLs. You know, when I was a kid, my stepfather had three maiden aunts, right? Meaning they never got married. They all lived together in in Medford outside of Boston.
And, you know, they all were, you know, had their various levels. But even after like they were basically blind, they would make PCLs constantly. So I would show up and you would just get like giant piles of PCLs. So if you never had one before, they're like a flat, uh sweet, thin, crispy cookie, right? My family, we never rolled them.
We had them flat. You know what I mean? Joe, you you grew up with these things? No, I never did. No.
But they're they're kind of they're weird because they they they have like a shape in them. They're molded in like what's a waffle iron, but they're not like they're they're crunchy all the way through, but it kind of looks like a like a flower, like a doily almost. It looks kind of like a doily. Would you say that's any of you guys BTL people? Anyone, Quinn?
Oh, yeah, I'm a pizza. Yeah, all right. So am I accurately describing this to your to your member as well? It's like it's like embroidered. Yeah, yeah, yeah.
And but it's sweet. It's got sugar in it and egg, typically, right? And so it is it's because it's like fairly high in sugar, it's also really moldable. So some people mold them into shapes and whatnot. I we didn't, you know, I mean we ate them flat, you know what I mean?
Uh, but they're delicious. But what Fupjack wants is uh more like the wafer cookies that are that we were talking about before, and those don't have any sugar in them, right? Those are uh completely almost dead uh neutral. And you can buy those crackers, by the way. Uh in fact, in eastern European shops here in New York, um, they're called uh, what are they called?
They're called like uh oblatne. And you but and they're huge. They're like they're like bigger than 11 by 17 inches. They're big and the the waffle pattern is a little thicker. But I bought some for Miley, my sister-in-law, who we have to have on the show, and I was like, I want you to make me a giant wafer, like giant wafer.
But uh, and she hasn't done it yet. But uh, so what I would say is is I would look up instead of what um you're currently looking up, I would look up another Italian product that I've never had from a Molise, where I've never been, and uh called uh Osti, which is their unsweet wafer, right? And those recipes, which you can make in a uh in a pita uh iron, I think, uh, is like 500 grams of flour and 750 milliliters of water and a little bit of oil, you're gonna have to oil the hell out of the pan too, and then a pinch of salt, and that's it. And so I think that's the the secret. So you're gonna want to make something, I mean, you could maybe add egg, but that's gonna soften it.
So I wouldn't, right? It's just I think just a flour and water batter. And I looked at um some of the uh Oblatne recipes that uh, you know, not recipes, uh ingredients lists online. And similarly, like they might add some alternate starch like maize, but it's basically flour and water, and then you know, a little little bit of oil. So uh I think that's gonna be the the secret.
And when it comes time to make the filling, I will say this a perfect uh sandwich cookie filling is made to not melt uh no matter kind of how hot your kitchen gets, because think about it, they gotta ship Oreos and these wafers everywhere, and they don't know how hot the truck is, right? So they have a very special fat that they use for sandwich filling. Now, if you look online at different recipes for sandwich cooking, uh cookie filling, like King Arthur uh flour has a hundred percent shortening base, and some people don't like it because it's a hundred percent shortening base, right? Some people do a hundred percent butter, and the problem with 100% butter is it's way too soft. So unless you can store it in a place that's cool, it's gonna out on you uh when it's stores, right?
I recommend in my sandwich cookie uh filling, I use a mixture of butter and coconut fat. Because coconut fat, unless your kitchen gets very hot, coconut fat is gonna stay solid, right? So if coconut fat stays solid in your kitchen, which most likely it does, then uh coconut fat, a mix of coconut fat and butter, then you won't have to use I mean you can use shortening, but then you won't have to use uh shortening uh for your for your filling. What do you think? Yeah, good answer.
Okay. Uh all right. Um Dave Kleiman, recently I wanted to make a batch of biscoff, which I guess is like the speckolos from uh yeah, what's the name of that place? Maison the place in in uh in Maison d'Andois. Oh my god.
So you go into this place, and I don't I don't know who buys it. Who buys the the the like three foot tall cookies? Oh, I don't know. But these these speckaloose cookies, speckalous specklos, specklos? Speculos.
Speckle. They're like, they're thin. Yeah. Right? Crunchy, right?
Delicious. Brown, not burnt. No. Right. But and they mold them in various with various pictures, and they have all the molds throughout the shop.
But some of them, like I say, are like three feet high. I'm like, how am I getting that cookie? Forget an airplane. How am I getting how how do I get that cookie home a block? If I live a block away, how am I getting that cookie home?
What do you know? You know what I mean? Yeah. You ever seen anyone buy one of those giant cookies? No, I haven't, but I also haven't spent enough time there to uh to know that.
But yeah, no, I yeah, I don't know. They I've know what you're talking about, and they are excessively big. Yeah. I mean, if I could speak Flemish or French, right? And I went in there, I would, you know, with whatever the equivalent local accent is, be like, who's buying this?
What's going on? Who's I'd be so afraid of damaging that in transport? They're so brittle. Yeah. That's what I'm saying.
It's like the most brittle thing. Like you look at them, they break. Yeah. You know what I mean? But they're delicious.
Um, and so uh that's what uh Dave's trying to make, in which the recipe calls for toasted sugar. All right. Uh so I'm assuming what you say you're doing is you're putting the sugar in an oven at 300 degrees Fahrenheit and stirring it to kind of get a caramelization, which guys harkens back to McGee. McGee used to do stuff where he would put sugar crystals into the oven at like large sugar crystals into the oven at uh low temperature for very long times and get them to caramelize uh at those low uh temperatures. Um and you say, is there a time temperature chart for the Myard reaction as it applies to toasted sugar?
Well, it's caramelization is a different reaction, right? It's not a protein reaction. Um I'm willing to do, for example, I'm willing to do 140 degrees Fahrenheit for five weeks if it means I never have to stir, but will eventually come out golden brown and remain granulated. Uh but would it? So I I would look up Harold McGee's article on uh cooking sugar in the oven, but I will say how they do it in the real life in Belgium.
And what they do is they make something called candy sugar, C-A-N-D-I sugar. And it's a Belgian brown sugar, but it's not brown sugar made from molasses. It's a caramelized sugar. And it's used in brewing, and I believe it's also the same stuff that's used in these cookies. And it's not that hard to make.
So what you do is you take sugar and water. Doesn't really matter how much water because you're just using that to turn it into a solution, right? And acid. And what the acid's doing is it's inverting the sugar, because Belgian candy sugar is inverted, right? And then you cook it until you achieve the color you want.
Right? Careful. Don't burn it. Cook it till you achieve the color you want, then pour it uh onto a silpat in a pan, let it crystallize, right? Which it will, it'll become hard, like a caramel candy, right?
And then just pulverize it. Hit it with a you know, hit it with a hammer or a rolling pin and then throw it into a food processor and go wackity wackedy yakgedy schmackity and sift it, and there you have it. Uh, you know, that's that's what they use. Or just go buy Belgian candy sugar, right? That's another way you could do it.
Because like you can also make your own Belgian pearl sugar when you're making Liege waffles, which everyone should make Liege waffles. It means actually, you know what? Do you have a regular human being waffle iron, John? I think so. I think so.
I got to test whether you can actually make a real liege waffle or even a real like Brussels style waffle in a standard waffle iron if you allow it, if you allow like five minutes in between waffles. Yeah. Like if you try to make back to back waffles, it's not possible. Yeah. I have the wearing one from the FCI, I think.
Yeah? Yeah. I'll run some tests. Okay. I'll give you a recipe, you run some tests.
Yeah, yeah. Or you can come over in all your free time, Chef. Yeah. And then we we can do side by side between the two, the two waffle irons to see. Because it would be good to know if you could make uh a waffle that's the same out of a home iron that you could out of the ridiculous iron.
You know what I mean? Yeah. I'm gonna say no, but we can try. We could try. I mean, I think the the issue, like I say, is is that um you know, even I have to wait a couple of minutes.
If I want them perfect, because I'm into in a 120 socket, I have to wait a couple of minutes in between, and mine takes twenty you know, 15 to 20 minutes to heat up. Yeah, I mean we have a caller, caller, you're on the air. Hey, how's it going, everybody? Josh from Norfolk here. How you doing?
Doing well. Uh so quick clarification question. Um, I've got a bartender that made a uh lovely syrup uh with among other things uh powdered turmeric, um, which I would like to get unpowdered. Uh so my question is do I need to add anything to that to get it to come out in the spinzall? And should I be worried about it uh turmericing up the spinzall?
Oh, yeah, for sure. You should be worried about you should always be worried about turmeric staining things because that's what it does. Like it's the terminator of staining things in your kitchen, like it makes beets look like like like they're stain-free. Makes beets look like oxy clean, turmeric does. You know what I mean?
So it's like uh yeah, yeah. Well, it's not gonna hurt anything though. Um I would say uh it would be good if there was something else in there that that it could cling to, but I would in the spinzall do it in batch mode, right? So uh what I mean is like don't try to do continuous mode. I would do it batch by batch.
Have you tried that and it's not coming out? No, I I literally she uh just came in and showed me it, and I was like, Oh, I know I got a call about this. Yeah, yeah, yeah. So the other thing I would say is that uh how much syrup do you have? Uh only about 400 mils.
Oh, yeah. If we make it as a prep item, it's yeah. Yeah, cool. But I was what I was saying is that like what I would do in general is I would put it in a long cylindrical thing, and then I would let it sit for it if you have the time, let it sit for a day or two, then rack off the top part and then just spin the rest, and then you know, it's just easier on your on your production that way. Oh, sure.
Uh do you think I should throw any like kind of sand kiesel salt in there or do you think it'll be fine as is? Not gonna help. It's not gonna help. I mean you could do it if you want, but it ain't gonna help. If you have other things in there, right?
That that like fruit or other things that are suspended that require chitosan uh andor kesel sole, then having those things settle out along with it will help make the pellets more solid. That is true. But is if there's nothing else in there other than turmeric, then nah. No. Another thing you might want to do is if if she's using powdered turmeric, um, you know what?
If you use powdered turmeric and you're happy, I wouldn't move to fresh turmeric because it's different flavor and then it's not gonna be the product's not gonna be shelf stable. You know what I mean? Powdered turmeric should be shelf stable. Yeah, we got some fresh turmeric into play with it as well, but I figured I would try the easy solution first. Yeah, yeah.
Fresh turmeric is gonna be delicious, even more stainy, and uh it different, but also not stable. Like uh, you know, it it it might go through uh it might come back. I don't know, it might go through an awkward phase. Like some things go through an awkward phase and some things just you know go downhill, you know. Uh and I've never, I've never, it's strange.
I've never aged my turmeric chin long enough to know if it comes back out the other side delicious again because I drink it so fast. You know what I mean? I do love too much. I've got plenty of storage space, so I might have to do that as well and let you know. Yeah, yeah.
Do a test. Let us know. Uh it'd be good for me to know. All right. Awesome.
Thanks. Uh on on spinzole, by the way. Uh you like that. We got a we got a we got an update from our factory, right, Quinn. Yeah, we have uh well, did you want to see?
All right. Well, we you know, we we for those that don't know, uh Booker and Dax, we built uh a centrifuge for bars and restaurants, and uh no one wanted it. And then uh we when we finally built up a market so that people wanted it, the factory changed hands and we lost the ability to make it. So uh we finally are getting the ability to make it this year. They say they're gonna make it this year.
Um, but I wanted to move away. The old one had what's called an interlock in it. And the reason is is because in a regular cuisinar, when you open it, the blade stops because why wouldn't it? In this, when you open it, it's got a uh a rotor full of you know juice. The rotor plus juice together weighs something close to a kilo, and it's spinning, you know, fast.
And so it doesn't slow down immediately. And and there's no way to slow it down immediately. Um you don't want to. But it may be even like as an emergency, once you open the lid, you can't slow it down quickly for reasons that are too long and boring. But the the answer is because uh you're required by code that actually opening the lid disconnects the motor.
And once you disconnect the motor, I can't even do an electronic brake on it, right? So uh I need to design it such that you can't open it when it's spinning. So the original spinzall has an electronic interlock in it with a solenoid, and this solenoid, Quinn, John. Super bad. Annoying.
Super annoying. Yeah, one of the biggest failure points of it is this thing. So uh one of the things we did is we designed a mechanical interlock so that you don't need to um you don't need to have electronics. You just have a little wrench that allows you to open the lid when it, you know, when it stops, but you can't take the lid off when it's running. Uh and they finally agreed to make it and they sent us a mock-up.
There we go. It's not quite what I wanted, but it's close enough. Okay. You know? Nice.
Yeah. Right. So, yeah, spinz all update for you for you people. And uh Sears All Pro update for you people. Uh, we they they said they weren't gonna ship any before uh the uh lunar new year, but in fact they did ship uh a portion of them before lunar new year, so they're on their way, right?
Yeah, R300. I'm still working on the um tracking notifications, but those should be in people's inboxes. Nice. All right. Uh from Wizmurd question tis the season for wild mushrooms, uh, at least out on the West Coast.
Uh many moons ago you spoke of a long, boring mushroom chapter in your next book. True, both long and boring. Uh because we're clearly gonna have to wait at least a year to read, is give us a little teaser of some of your shroom cookery insights, please, and thanks. Um see, what can I what can I say that uh okay. Uh this seems obvious, but I think isn't obvious, and it's not beaten into people's heads enough.
You cannot overcook a mushroom. I'll say this again: you cannot overcook a mushroom. Let me say it a different way. There is not a way to cook a mushroom too long. But you can dry out a mushroom and then it's ruined.
So as long as you have moist, so most times when you think of a mushroom that's overcooked, you're actually thinking about, and by the way, I don't mean like you can't overcook a truffle, right? Which is where the the aroma is gone. I'm talking texture standpoint. Mushrooms go through uh the vast majority of their textural and size changes around um 60 to 65 degrees Celsius, a lot lower than you think, right? So like those transformations take place at a relatively low temperature, uh, and then any change that takes place after that is only marginal and they'll continue, unlike a protein, which uh when you cook it um uh at a at a high temperature for a long time gets drier and drier.
Mushrooms don't do that. As long as they have liquid that they can wick up, they will stay moist because the structure is based on chitin, not based on protein. Or and it doesn't break down because it's not so it doesn't squeeze too hard. And unlike things like uh pectin-based things, pectin breaks down as it cooks, like a potato uh will break down. Vegetables break down.
Mushroom not a vegetable, won't break down, can't overcook it. So that's uh one, and two, when you uh when you rehydrate a non-fresh mushroom, it does in fact taste better if you um if you uh rehydrate it in cold water. Right. So if you rehydrate it in hot water uh in a bunch of side-by-side tests, uh you'll notice that the cold water one uh does in fact uh taste better. And I have a lot I have a lot more, but those I'll give you those two now and we'll we'll we'll sprinkle our mushroom.
Those are those good, John? Yeah, yeah, I didn't know the first one. I mean, I know you can overcook them, but I didn't know why. So that was interesting, yeah. Yeah.
But they shrink by like 50%. It's crazy. Like the amount of shrinkage is uh I have a uh uh in the book I have pictures of it of of like the the time stages of it shrinking and then a chart of mushroom density versus time cooking. And it's it's crazy the amount of shrinkage. Yeah.
Oh my god. People are like, I I can't wait to see how much this mushroom's gonna shrink. You know what I mean? Yeah. Yeah.
That'll be good. No one's gonna no one's gonna do that. No one's gonna do that. I didn't uh I didn't do I didn't do anything, I don't I didn't do anything with truffles. It's not about in fact, most of the stuff in the book is about um like standard mushrooms, mainly because uh there are a million people who have written books on like XYZ fancy mushroom, right?
And I was just more like, what is it about mushrooms? Plus also I think crappy mushrooms are delicious. Yeah. I think we need to mushrooms are delicious. Oh, yeah, mushrooms are delicious.
Uh Patrick Cicconi writes in, gas stoves uh have been in the news recently, and on my mind. Uh as my wife and I have a newborn in our apartment. Oh, on my mind, that's uh my wife and I have a newborn in our apartment. Congrats. Uh we have a standard i.e.
awful hot point stove with two pilot lights on the burner and a pilot light in the oven. Most of my cooking in this kitchen is done on an induction hub, a Cuisanart steam oven, and a microwave. When I do use the range, I always open a window, whatever the weather. But I'm wondering if there are concerns about pollution from just the pilot combustion going all day and night. And uh should I switch over to something uh with electric ignition and no pilots?
The gas supply is too inconvenient to access to just keep the whole thing off, except when it's in use. Unfortunately, not enough power in the kitchen to go full induction or electric oven plus gas. The kitchen is galley sized and off a hallway, so it is not open into a living space in the bedrooms directly, even though the apartment is very big, uh, though I have no idea what pollutants travel in air. All right, what I'm about to tell you is not okay or safe. Uh, but uh I always turn my pilot lights off and light with a torch.
Uh 100% of the time I turn my pilots off and light with a torch. It's not safe because you could inadvertently turn the gas on and then there's gas pouring into your house, right? Uh I will say this. When uh I uh my oven pilots, I blow out my oven pilots uh in the um in the summer and I light them in the in the winter, right? Because my my oven makes the house very hot uh if it's on all the time with its pilots.
Uh and I'll tell you this. If you've I don't know, I haven't seen any data. But if anyone paints in a house, paints anywhere near a house that has pilot lights on, you get this horrible smell because things that you can't smell from the paint get burnt in the pilot lights. And so, like I can tell if someone's been painting anywhere near me based on the pilots in in in my oven. So I know that it does produce things, but I don't know how bad they are or or kind of what the answer is.
If you're willing to take uh, as as Booker would say, if you're willing to take the risk, you can just disable your pilots and light them with a torch, which is what I do and what a lot of people in in kitchens do when they know they're using it all the time and there's not uh an issue where gas is is gonna build up because pilots are finicky anyway. Let's be honest. Pilots suck. Um, you know, was this what what do you think, John? Is this an okay answer?
Yeah. Yeah. Yeah. I mean, like I look, I don't want to tell you to do something on unsafe, but I do know that uh you when I used to live in an industrial loft, uh I had a gas oven and the pilots were on all the time. And I had, you know, I had a a garland, a six burner garland gas range.
I had uh a salamander. I didn't keep the pilots in my fryer on, but I had the pilots and also in the in the stove on all the time. And there were constantly people working, and so um fumes would come up and the smell. I also had a gas, one of those indoor blue flame gas uh heaters because I was living illegally in this loft, and so on the weekends there was no heat. And the first year we were living there, I looked at pictures the other day and there was no heat, and it was just something we accepted.
You know, we were in our 20s, we're like, Wow, so we don't have heat. You know what I mean? And it's New York, so it's cold, you know what I mean? Big leaky windows. Yeah, big leaky, leaky windows, no heat.
And so you look back at these pictures, and we're just like inside having dinner in parkas. We're just sitting there in parkas. We're like, this is normal. The heat will come on in like two days. This is fine.
I can do this for two days a week, you know. And so then they they started selling these uh no vent indoor blue flame gas units, and so I started heating it with gas. And when that thing was running all the time, oh my God, anyone in the building paints or or uses like their laser cutter and whatnot, and it would it would make the um volatile suddenly detectable by burning them. So I don't know what the answer is. All right.
Austin Gibbs was at a catered event, and one of the dishes was grilled steak that was super tender and delicious. When I asked the guy what the cut was, he says that it was the tail of the tenderloin, but uh he couldn't remember the actual name of it. Is there a name for the tail of the tenderloin? Would love to maybe ask a butcher if they have any kicking around from their fillet mignon orders. My Googles didn't produce a satisfactory answer.
I think it's literally just that. It's like a tenderloin is like a tube with a tail on the end of it, right? And what you need to do is you need to make friends with an actual butcher, right? And say, hey, can you save me? The problem is this.
You need to find not only that, but someone who realizes that maybe it wasn't going to be, you need to find someone who does a lot of butchering of tenderloins. So the here's the friend you need to make. You need to make a friend who is a butcher, not for individual humans, but like for a restaurant, right? Then they're gonna butcher all those filets. They might be willing to cut you a rate, save up the like those tails and cut you a rate, right?
But the average person who sells to Jamokes on the street is just gonna sell the tail at the same price that they sell the rest of it. Right? So you need to find someone who's doing portioning, right? So my my old butcher used to sell to restaurants. Like when I lived on 38th Street, the loft I was just telling you about.
He used to sell to restaurants, and he would save me specific cuts that the restaurants didn't want, and I could get cut a rate on that stuff. So you need to make friends with some butchers because they might have something that can cut you a rate. But I've never seen someone selling just a tail, I haven't looked, but I haven't seen someone selling just a tail portion for less money, right? That's the key thing, for less money. You know.
And if you were buying them and you wanted to make fillet mignon out of them, you could also just meet glue those sons of guns together, like tip to tip. I mean, sorry, tip to tail, turn them like triangle to triangle, like it's a fish, and turn them into tubes. That's what I do when I buy whole fillets, right? Yeah. Yeah.
All right. Is that a good answer? Yeah, I'm trying to see. I can can't find a specific name, just tail. Yeah.
I mean, we all know what we're talking about. Yeah. Yeah. Um, we're on to the questions? Are grains you purchase from grocery stores uh like sorghum uh deactivated uh to prevent them from sprouting?
I soak some sorghum overnight, drain them, and then let them hang on at room temperature for a little over a week, and none of them sprouted. Uh it's likely it's something I'm doing wrong on my end and not the product, but I wanted to rule it out before buying more grain. I've never I don't really sprout things, but I mean I have sprouted things, but I don't really sprout things a lot. But yes, grains in general, unless they have been holed or peuled, are generally viable, right? They're not unless it says it's been toasted, hauled, or pearled, it should be sproutable.
And I looked on the internets and people are sprouting sorghum, and they're not like usually when something is a problem, people are like, hey, yo, this is a problem. You gotta buy this specific sorghum, and no one did. Um, but there's one person who is like, be careful, but then no one else did. So look it up. Someone was like, be careful, cyanide, but then I didn't trust their reference and I didn't have time to dig into it.
So, you know, whatever. But I I can't say it's 100% safe because I didn't do all the research, but I don't think it's unsafe. I mean, I could be honest. I mean, other than the fact that like sprouts will poison you. You know what I mean?
Yeah. I like listen. I know that everyone who knows me knows I say I don't like sprouts. It's not that I don't like all sprouts. I specifically don't like alfalfa sprouts and wheatgrass.
Right? Mung bean sprouts, good. Especially if you cook mung bean sprouts, good. I just think raw sprouts a lot of times taste like the filth that they're grown in. When was the last time you sealed up some, like got kept something wet for a week, went back to it and were like, yum.
You know what I mean? You know what I mean? Like it doesn't work for socks. Why would it work for sprouts? You know what I mean?
I don't know. They smell a little filthy to me. I guess you can rinse them, or you could cook them. Are you a sprout guy, John? I mean, I don't hate it.
Hate them. Joe Sprouts? I like sprouts. Yeah. Quinn?
What do we what do you Jack? Nastasia? What do you guys think? Induty. And indifferent.
Let me ask you this. If you, if someone hands you a sandwich, and you're like, oh, you're gonna have a fried chicken sandwich. And then they hand it to you, and it's got a pile of those stringy, stringy, alfalfa, dry, stringy alfalfa sprouts on it. And when you eat it, they like stick in your freaking teeth, and you spit them out when you say things. Is that fun?
You like that? I don't think of it the same way as you do. It's gross. It's gross. Uh all right.
How much time have we got? Um I don't know. Is there any questions in the in the Patreon? I feel like uh Yeah, we do have one more Discord. All right, what do you got?
We have a few Discord locations. Did you ever try to make the miracle fat-injected pork? Okay. Uh I've done some preliminary tests, but I haven't. What I need to do is emulsify the fat because the stuff that they add has it's not just fat.
It's I think it's duck fat, salt, sugar, and and and like maybe like a uh a broth of some kind. So I have done a little bit of testing, but I haven't done a fully like, I need to get some Ticoloid and make like an injectable thing to get you a real answer, but everyone on earth needs to be eating if you eat pork, you should be eating magic pork. All right?
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