Hello and welcome to Cooking News. This is Dave Arnold, your host of Cookie Issues coming to you alive from the Heart of Manhattan and Rockefeller Center at News Stand Studios, joined as usual with John. How are you doing, John? Doing great, thanks. Yeah?
Yeah. Yeah? Yeah? Yeah. Can't complain.
Great. Got Joe Hazen rocking the panels. Hey, how are you doing, man? Doing well, doing well. Great to see you.
Good to see you as well. In California, we have uh our uh West Coast engineering team there with Jackie Molecules and Stasia Lopez. How are you doing? And I'm remiss to say I'm not gonna have this be the first time in 12 years that I don't call her the hammer. What I meant to say was Nastasia the hammer Lopez.
I apologize. Mm-hmm. Apologize. And we have Jack's girlfriend Eliza here, and it's his birthday. Well, happy birthday, Jack.
And hello, Eliza, and welcome to the show. Thank you. Yeah. Well, I'm gonna talk since you're since this is your first time on the show. I'm gonna come back to you, but I just have to say we also have our our North North West West contingent, Quinn on the line as well.
Hey, Quinn. And it's six six months anniversary, so a lot to celebrate of being on the show. So Eliza, I always like to pester people when they come on for the first time, which is why we have so many people that only come on once. So, my like what kind of foods do you like? Oh God.
Okay. Um I mean everything. Soup. She makes a lot of soup. You make a lot of soup.
All right. So like are you like uh are you soup, are you like style agnostic? Do you like basically anything liquefied you're good with, or do you have particular styles of soups that you like? Are you a you're like, I don't really like a chunky soup? No, I never do a pure soup.
Oh. No, never puree. Uh huh. I'll always do. I mean, my favorite is kind of like an egg tomato Chinese style soup.
I see. I see. So why uh I and why no uh why no puree soup? Like, do you if someone serves you a puree soup, are you like, oh no, thanks. You like texture.
But like we can if someone serves you. Yeah. Let me so let's say I make you a squash or a pumpkin soup. It's gonna be puree, right? On top of that, I'm gonna put diced onions and other things that have some texture to them.
Does that rescue the soup in your and some sour cream? Duh, come on, some sour cream or creme. John's like, look at me. No, it's supposed to be creme fresh, supposed to be cream fresh. No, so does that rescue the soup in your mind or no?
No. No, I'll eat it. I'll be polite, but not rescuing it. Wow. Wow.
Okay. Okay. What a so and like uh John, what are some other nice uh smooth soups that we can uh test this? For what are your thoughts on mashed potatoes, which is basically a thick smooth soup? Carter, she has to think about it.
Yeah. You have to think about whether you like mashed potatoes or not. I said, What's your thoughts on mashed potatoes, which is fundamentally a very thick, smooth soup? Oh, mmm, well, mashed potatoes have to have some like intact potato and some smooth potato. Oh my god.
So you only like I'm saying this in a non-pejorative way, I hope. Nastassi loves it when I say that. You like a poorly made mashed potato, is what I'm saying. That's what I'm hearing from. Hell yeah.
Okay. All right. All right. Is it because if it's too smooth? Yeah, it's fine, man.
It's like, you know, like love, uh, you know, love can cross taste boundaries. Like, my, you know, my my wife won't let me eat raw onions, and they're like my favorite thing on earth. She won me have them in the house. I can't have them on the table. You know what I mean?
Because the even the odor is so Yeah, I know. Think about my chili life. Think about my chili life with no raw. My chili life is so much lower than my chili life could be. It's to the point where whenever she's away on business, I only eat things that have scads of raw onion on them.
Like bagels with cream cheese, onion, tomato, and locks, like chili with onions on top, like a burger with like a whole bunch of raw onions. Nastasia also hates raw onions on things. Yeah, you don't hate them. They just you don't eat them because of their f effect on you, right? That's not that you hate them.
Yeah, yes. Yeah. Yes, right. Okay, okay. So is it that you don't like smooth mashed potatoes because you grew up traumatized by boxed flake potatoes?
Now I'm also getting it maybe your family or something. I don't know. No, I mean, okay. Well, now you're you're putting me in a corner because when I go backpacking, I always get bagged instant mashed potatoes, and that's like my gourmet meal. So now, yeah.
Yeah, so now I have no idea what I'm talking about. All right, all right. Well, were you on this backpacking trip with Jack where you tried a whole bunch of freeze-dried meals and the verdict was they all stink? No, no, no. That was that was uh They do all stink, which is why I go to the instant mashed potatoes.
Yeah, because because of all the things you can carry that are completely dehydrated, like that's that's the one that you're like, Mo car, but how do you like do they come with flavor in them? Are they already flavored with like fake butter and all that other stuff or no? Yeah. Okay. Oh yes.
Do you like throw like dried mushrooms in? Do you like do you porchini find them? Oh, that's like a uh I should. My secret camping trip is to always carry dried porcinis with me or dried shiitakis. That's kind of convenient.
They weigh nothing, right? And then you can like bulk them into rice, you can bulk them into like a small amount of parmigi uh parmigiano doesn't need to be refrigerated. It's heavy, but it doesn't need to be refrigerated. It adds a lot of uh, you know, flavor, dried mushrooms, and like, you know, some form of some form of dehydrated starch, like a rice or a potato or something like that. And then, you know, that's real, you know, and you know, there's where I like to cut corners, bullion cubes, right?
So if you have bouillon cubes, dried mushrooms, and then some forms of dehydrated starch, you can get along pretty well out there in the woods, quote unquote gourmet style, right? I mean, powdered eggs kind of suck. Although I hear that the freeze-dried, I hear they're not as bad as I think they are. Jack and what do you guys think? I've never had them.
No, I've never had them. You're powdered eggs, and I haven't had them. You never had the like the de like those freeze-dried like eggs skillets that they for camping that they make? I've never had one. I own them in case the whole world drops.
I have a, you know, so I'm not, I guess I am a prepper. I have a month's worth of food in my house for the four of us in case all the S hits the F. Definitely a prepper, yeah. Yeah. I have like, you know, I have a bunch of jerry cans in the bottom of my closet full of water.
Although, you know, like I've had water go out regularly, just like regular natural disasters. You know, we've we lost water and sandy for like a week. Yeah. You know? So it's like uh whatever, you know?
Anyway. Uh all right, so what do you think, Nastasia? Have I missed any questions that I normally ask when people first come? What do you like? Wait, so we already asked.
You like to cook soups. Well, they went they went to the star, they went to the Star. They went to the Star Wars bar. So you can ask them about Star Wars. Oh, yeah.
So I know Nastasia's favorite uh like thing is the Disney Star Wars bar over there. You loved it, right? When you went uh that that years ago when it right when it opened, you flew out the day ahead, I flew in angry the next day. Yeah. It was super Yes, it was super cool.
Yeah. Yeah. What do you think, Jack? How was that? How was uh Yeah, we w we went yesterday.
We had uh we had a whole Disneyland day yesterday, um which was very nice. And then yeah, we did go to the Star Wars bar, which was incredible. Like the design, the the the art, everything. The frustrating thing is when the server comes over and you're like, uh yeah, I'll have the lager and a pretzel. They're like, what is this pretzel word you speak of?
And I'm like, oh right, I have to look at the menu and see what you've called it that wasn't a pretzel. And what do they call it? Oh, is it like uh five blossom bread? Yeah, five blossom bread. What the hell does that mean?
What does that even mean? I know it's not even a reference to anything. Yeah, yeah, what's the theory? What are the five blossoms in the bread? Like theoretically, what are they talking about?
The five what? The five circles of a pretzel. The pretzel have five circles. One, two, three. Has three circles.
Unless you've really made it badly. Three small ones on the bottom. Doesn't it have three small ones on the bottom? Pretzel's got three holes all day long. All day, three holes.
Unless you unless you have done something wrong. Like the nubs, little knobs? Yeah, and and by the way, Joe said I should try the Schneider's gluten-free, but do they only have tiny ones? That I I wasn't able to find like a a large-size Snyder's gluten-free pretzel. So, you know, if someone tells me to try something, I try it.
I'm not one of those people who doesn't. You know what I mean? But I gotta find the exact one, Joe, that that you like. Yeah, I don't know where this five five blossoms is coming from. I really don't.
You know, they'll do things like you that you like show them your ID, of course, and like, you know, mine's California, Eliza is from DC, and then they like bring somebody else over. They're like, what's this foreign planet? We are not recognizing that. Right, right. Right, exactly.
They must die a little inside every time they do that. That just sounds terrible. There's been research though. There's been research that being forced to act nice to people on jobs actually is I don't know. I mean, I've had to do it at the bar, right?
It it actually doesn't crush your soul as much as you think. It makes you feel like you end up feeling. But that's not being nice. You're pretending you're on a different planet and that you don't understand what the word pretzel is. Well, it's it's kind of like getting a job at a reenactment place.
Yeah, equally bad. I I mean, like, I get so frustrated talking to reenactors. What? I got the break character, I think, for a second, because on the way out, I point, I was like, oh, is that the exit? And I don't think it was.
It was probably the employee exit. And the guy just deadpan goes, no, there's nothing but sadness and disappointment behind that door. And he got fired immediately. But the uh, I remember I've only ever at uh at Disney World, I only ever saw someone drop the mask once, and it was I really kind of depressed me a little bit because we were, you know, in Disney World, they have that monorail that goes around to like like the hotels and all that. Oh, yeah.
And because Booker likes trains back when I used to be able to get him to leave New York City, which I can't anymore. Uh, he's like, I'll go, but we gotta stay in the hotel with the monorail. I'm like, fine. So we get on the on the monorail, and everyone looks happy, and all the work, you know, work people look happy and like and then as soon as the train pulls away, I look over, they think no one's looking, and all of a sudden the face just goes and like all the happy Disney drains out of their face, and like their real human self is there. And I was like, Oh.
Crushing. Uh are you guys familiar with the concept of the hidden Mickey? No. No? So if you go to a Disney uh operation, this is why I'm sure they love five blossom bread at there, is that they'll do anything that looks like the two Mickey ears, and they'll arrange it and they'll send it to you in a way that it looks like two Mickey ears.
So if you order a glass a bottle of wine, they'll put down the bottle of wine and then the two glasses next to it as though it's freaking Mickey ears. And they have all of these things called hidden Mickeys. What? Yeah, hidden Mickeys. Hidden Mickeys.
At least at Disney World. And like I got in a conversation with uh a server once, this is years ago, but she was like, You gotta keep an eye out for these hidden Mickeys. Whatever with whatever an Orlando accent is, which I don't even know. You know what I mean? Like, because she's you know from Orlando.
Who the hell knows what Orlando people sound like? You know? Uh yeah, yeah. Awesome. How much does a drink cost at the or did you have the wristband so you don't even know how much it costs?
It just comes out of your out of your veins. No, no, no. We were paying old school, but uh what was it, like $14 a beer, maybe? Wait, wait, wait. You went to the Star Wars bar and had beer?
What do they call that? It was like uh oh, what was it? I think squadron. Squadron, something or another, yeah. I'm a little disappointed that you didn't have some cocktail.
You know, I mean Oh, come on, man. They look bad. I didn't want sugar water and like bad rum, you know. Wow. Wow.
Okay. All right. All right. Now you just keep taking me down. Yeah, one of the cocktails had like this bad comb.
They didn't look good, man. I don't think the cocktails would have been good. I'll have to go back and have the cocktails now. I'm sorry. You don't have to, man.
You don't have to. You can do whatever you like. That's the benefit of being alive, man. Uh but $14 beer. Here's the first cocktail.
Here you go, Dave. This is what we missed out on. Ricardi Dragonberry Rum. Poles Blue Curacal. Hold on a second.
What's a dragon berry? Whoa, whoa, whoa. What's a dragon berry? Picardy dragonberry rum. What's a dragon berry?
Great question. Because I don't think that exists. I don't think that's a thing. I don't know if you know this. There's dragon fruit, but there aren't any real dragons.
So no one's naming a berry, as far as I know, after an animal. I don't know. Like dragon fruits look like dragons. That's why they call them that. Fresh bursts of strawberry meet the more subtle sweetness of dragon fruit in this unique room.
Dragon fruit. So it's dragon fruit and strawberry. Yeah. And they took out the fruit and the straw. And they made it into dragon berry.
Wait, what what do they call the flavor of dragon fruit? Non existent? Uh subtle sweetness. Yeah. Yeah.
Does it do you know what everyone always says about dragon fruit or pataya or any of those things? They're like, that's gonna give you the poops. I've never gotten the poops from that. You ever gotten the poops from that? No.
It's one of those keep your motor running fruits. Like you eat it in the morning or you know, like along with the coffee, and it just gets you going. Or like the Hathorn water if you go to uh Saratoga. It's just like, you know, like drinking a fasso soda. But I've never had that happen to me.
Yeah. All right, Dragonberry. I don't like the name. No. All right.
So is Dragonberry what else? I was too focused on that to hear the rest of what you said, Jack. McCarty Dragonberry Rum, Bold Blue Curacao. Simply orange with like a registered trademark after that. So who knows what simply orange is?
That's a that's a brand of orange juice. Yeah. Okay. Oh, right. Yeah.
I know that. Yeah. Simply orange with pineapple and kiwi flavors. Kiwi flavors. Wamp with other natural flavors.
Yeah. You see why I get you see why I got a beer? Did your beer have kiwi flavor in it? No, it didn't. It was a normal lager.
Five blossom bread. Is $14 a reasonable? Was it one of those? Is it like a is it like a stadium size beer or is it like uh like a pint? Like what are you getting here?
No. It's a pint. It's a pint. So it's a $14 pint. Yeah, I mean it's Disney prices, you know.
Disney. All right. Uh hey, Nastasi, you ready for this? You ready? Yeah.
All right. You need you need to find a new thing to call me a terrible person about because I went to John's place Temperance last week. I heard. I know. How was it?
It was great. John, you know, he was very gracious, sent out a uh sent out a bunch of stuff. Virgil, who was on the show, did an excellent job at being uh Somalier. I'm gonna say this like John and I have some sort of weird mental connection that I don't even know about because literally I didn't look at the menu, right? Because what am I gonna do?
I'm gonna go there. I'm gonna look at the menu before I go there. Why would I do that? I'm gonna go anyway. Doesn't matter what the menu says, right?
So like two days or a day before that, I wake up in the morning and I'm like, hey Jen. She's like, yeah. It's like, you remember like in the 70s and the 80s, how if you wanted something to be fancy at an Italian restaurant, you're like, I'm gonna get it Fra Diablo. I'm gonna and I think it just means like spicy. Because you could people would be like, You want that fra Diablo?
And we're like, Yeah, I want mine Fra Diablo. I'm gonna live dangerous. And that's like what the 70s, like 80s and 90s was like for like Americans going to Italian, you know, terrible Titanic. And so Jen and I had a good like half-hour riff on the Fra Diablo, and then I show up at John's restaurant, and what's on the freaking menu? Yeah, Fra diavolo.
Fra diallo. Yeah. Yeah. What is it? A little like short, short Medsay Regatona, yeah.
Yeah, yeah, yeah. Yeah. Damn. Glad you enjoyed it. It's nice to finally have you there.
And I can't rag on you. Some chummed up meat and some fraud y'all, some, some, some uh red pepper flakes. Yes. Well, come on. Or whatever they say.
I'm saying in a good way, chummed up. No, no, I know, I know. Yeah. Yeah. Yeah.
No, yeah. Glad you made it. Yeah, good time. Good time. Temperance.
And not a temperate place, man. Virgil poured us uh a lot of uh fun stuff. Yeah. Good. Yeah, glad to hear it.
He poured us a uh sparkling kataba. Uh you know, kataaba is like a uh a New York or you know, a Native American grape. And yeah, surprisingly, you know, obviously he's gonna only gonna pour stuff that's good, but he he poured some weird American uh only, you know, non non vinifera grape when he came here for all for all the things. Yeah, that's right. He did, yeah, yeah.
That was really delicious. Yeah. So if you want to have a a good time, have great food and some uh, you know, interesting wines by the glass. How many wines by the glass do you got, John? Like 130.
Yeah? Yeah, it's a lot. Yeah. Crazy amount. Yeah.
Yeah. No, all the food was consistently delicious. So appreciate it. Um the people I was with loved the food, hated the movie The Menu, but they're not in the industry. What do you think about that?
What do you think about it? I need to rewatch it, I think. Did you hate it? I didn't hate it. I wasn't expecting it to be like a social commentary like thing that was so aware of itself being a social commentary.
Uh-huh. What were you expecting? I don't know, more just like a traditional movie with like a more traditional storyline. You know, and it's like, I don't know, like for instance, the the guy who brought the date, you know, as he started seeing people dying, you know, it's like he was just completely non-reactive to that. And I understood that he knew that going ahead of, you know, ahead of time, was told when I'm on the phone call, but it's just like, okay, then it just started to get a little, I don't know, wasn't expecting that.
Yeah. And Nastasi's like, no, that's a real person. I've seen that person. Those are our radio fans. Oh, see this?
Such a jerk. Such a jerk for no reason. For no reason. For no reason. Uh all right.
So you know what I did yesterday that was kind of weird? Semi-food related. Uh, I was interviewed by an artificial intelligence. Whoa. For a podcast.
That's weird. It was super weird. It was it was super, super weird. So BMW has a car called the Vision Car, which, according to the car itself, if the car had volition, if it was an actual human and not an artificial human, says it looks like a mix. I forget what they said the first thing was, and like your dream Camaro.
So the computer literally said, I look kind of like a Camaro. You know what I mean? And I was like, well, Camaro, for me, it was like a 1980s, like a bitch and Camaro, like freaking dead milkman, you know, pitching Camaro, pitching Camaro. You know that song? Yeah.
Great song. Great song, great song. Uh, and so then, you know, but it was so weird. It wasn't at all like talking to all the other artificial stupidities that I deal with, where they're like, I'm not sure. Yeah.
Or the internet says, as if where the hell else is she getting information other than the internet? You know what I'm saying? It's like, oh, my grandpa computer told me blah blah blah. No. It's like, you know, obviously you got your information from the internet, dummy.
Like, why waste my time with those words? You know, it's like, you know what? Nastasi, you know how you hate on the subway when the announcements put a lot of wasted words before and after? Like, just tell me a train two minutes and without all the other verbiage, right? You hate that, right?
Yes, hate, hate, hate. Yeah, yeah. So I hate when she who shall not be named, either of them, the Apple one or the Amazon one, waste all my time with all the all these extra words. But talking to this thing was like talking to any like weirdo who kind of does. Let me tell you, you want how you know how weird this is?
Okay. This creeped me out more than anything else. It made a mistake. I corrected it, and it made the mistake again, a number mistake. And then correct, I was like, you're a computer.
Like it was like 2024. I'm like, no, no, 2004. And it said, 2024, uh uh, 2004. How is that even possible with an artificial intelligence? It's like it's making human style like mental slip errors.
And it can hold a conversation. It was so weird. Like we were talking about, you know, um Pierre uh Hermé's uh flavor Ispahan? Yeah. Rose.
I couldn't remember lychee, right? So rose and raspberry and lychee, and you know, the computer was asking me about flavor combinations and you know, claims that if it could like aromas, it would like the aroma of gasoline. I was like, okay, so not an electric car, fine. You know what I mean? And so, like, uh, because I would think that an electric car would hate the aroma of gasoline.
True. It also says its favorite smell would be new car smell. And I'm like, well, my son Booker hates new car smell. So can you make yourself smell like not like that? She's like, I could do anything.
It also, this car can like, this car can it's blank inside and outside. So the outside of the car can be any color that it wants to be, and like a chameleon, and the inside is also the same way. So I was like, so if you like were like uh developed a mean streak, you could like put spiders like on the inside of the window to freak out the people. Then she's like, Yeah, I could totally do that. I could totally do that.
This car is is this the car that also has all those tiny cameras on the outside that camouflages itself by the external view? Yes, yeah, it's a very cool car. Whoa. But I have to say, I was freaked out. Like this to me is like, I mean, I like I wasn't attempting to make it seem like a computer, right?
In other words, I wasn't like attempting to foil it, but I could very easily have had a short conversation with this thing, and someone I would have said, yeah, I was talking to a person. It was weird. That's creepy. So would you say it's a self-learning or at the moment learning uh um AI algorithm? I mean, it well, if it's making the same mistake over and over and repetitive, it doesn't sound like it's learning from the moment.
Well, I in other words, I don't even understand how that's possible. Like, I like I don't even understand how the I mean it was crazy. Uh I was I was kind of a little bit, you know, and it it was asking me stuff about like virtual food and like people who are interested in like just piping different smells into you and like basically wallifying us and hooks hooking us up to machines so that we don't actually need to consume or eat anything. And I tried to forgo my horror, you know, but it was so weird. It was so weird, man.
Uh so weird. Oh, one more thing, because we were talking about uh good songs. You want to hear uh this week's uh version of Dave is old and stupid. Yeah. Yeah.
Sounds good. All right. So you know that Justin Bieber song, Peaches? No, but okay. Yeah.
So you've you've heard it. I didn't know it was a Justin Bieber song either because I'm not a believer, I don't follow the beeps. To me, the favorite thing that he ever did was be on Zoolander 2, and I realized that 99% of people who can hear this hated Zoolander 2, primarily because it was just like Zoolander 1, and I'm like, that's the reason to like it. Yeah. Because Zoolander 1 was so good.
You know what I mean? Yeah. Excellent movie. And so, you know, I I'm not again, Bieber, not a fan. Like, you know, he he always does the moron thing, right?
Like destroy like, you know, 150 year old moss in in uh Iceland. You familiar with that? No. If you go to Iceland, they don't have trees, but they have all this weird moss that takes hundreds and hundreds and hundreds of years to grow. Liken.
Like, like and he rolled around on it and he like ruined it. Because he isn't a moron. Yeah. You know, and he went to Ann Frank's house and wrote in her in her in the logbook there, I think Anne would have been a believer. I mean, he's a moron.
Wow, that's really dumb. He's just a dummy. He's a dummy. You know what I mean? Anyway, so but here's me being dumb, right?
So, like, I'm shopping for food. And you know, so the song Peaches, he's like, I get my pizza down in Georgia. Like that. And the you know, you heard this song, right? And then, so I'm like, okay, this person is flossing about food, right?
About where they get their food from. I get my wheat from California. And I'm like, wheat. I'm like, they don't grow good wheat in California. Like, and first of all, like, you know, there's not just one kind of wheat that you could say the best wheat from California.
My whole family was like, you idiot. He's saying weed. Weed. Weed, weed duh. And then Dax was like, Dad, you're such an idiot that you're gonna show up on the show.
You were gonna show up on the show tomorrow, and you were gonna say this without knowing that it was weed, because that's the kind of idiot you are. And I'm like, I'm like, I'm like, man, dude. I'm like, but then now, like, I'm like, and then Dax goes to me, Justin Bieber doesn't even know bread is made from wheat. Why would he even say that? When is Justin Bieber using wheat?
And I'm like, all right, Dax. It's fair, man. Oof. That's fair. That's quite a takedown.
Get my pretzel's Pennsylvania. Bam. Like, you know what I mean? Like, like I just thought it was just a list of like cool things he got somewhere. And I also, I gotta be honest, I'm sorry, California.
I didn't realize that you were head and shoulders above the rest of us in your weed production. I thought it was like Amsterdam was the weed. And Dax goes, No, that's where the best magic mushrooms are. I'm like, what? What?
Anyway, that's this week's. Also, Justin Bieber really, really betrayed Canada saying BC is the best weed. Oh. No, no loyalty. Wow.
Well, California and British Columbia are basically just the same thing. Like just you got Portland and I mean you got Oregon and California. I mean, Oregon and Washington in between you, but it's all the same strip, right? I mean, couldn't that all be? You could just hack that whole thing off and make a separate country if you wanted to, right?
Just all the way from Baja all the way up to Vancouver. Couldn't you make that just one country if you really needed to? I guess. Anyway. And what makes so what like now that everything uh I gotta be honest, because I don't know anything about this, but like uh now that it's all I mean, most of the high grade stuff's hydroponic, right?
Like why, like why, why would it matter where it is? What's the terroir of a hydroponic thing? Or is it just the people are smarter there so they have better technology? I don't know, but you can't find any dirt weed anymore with the seeds. Do you like that?
Or do you like a high school, you know, high school thing. You're like, you know, that's all you got. Yeah. So you now you can't find it. So you're saying you're saying, wait, wait.
So is there a business for whether you used to call that swagweeds? Yeah, right. It was like really poor quality, and sometimes, you know, it worked. Like a nostalgia. You need a nostalgia thing where it comes with a ripped concert t-shirt, right?
Like uh, like like half a mugging, like a you're get a little bit mugged. You know what I mean? Yeah. And uh and uh a bag of uh bag of swag weed. Yeah.
What do you think? Business or not a business? Not a business. Not a business? No, nobody knows any of that.
Speak speaking speaking of not a business, not a business. So, like I 3D printed these uh stainless steel jiggers that I like, and they're awesome. I made a couple of them. I love them. They weigh like a hundred, they weigh a hundred and seventy-five grams, which is heavy for a jigger.
That's like divide that by 30 for they're like five ounces or more. That's like a really good record press. Really? Yeah, I think it was it 190 or 175. I love that you know that.
I love that you know the vinyl numbers. So awesome. Yeah, so anyway, freaking hefty, right? So when you're holding it, you're like, oh yeah, it's not like stamped, right? But they were really expensive.
So I was looking, and then I was like, what I think anyone who appreciates holding things that are awesome. So I made uh they're not this as heavy because they're thicker, but when Garrett Richard was on, he was like, I wish someone made a three-eighths, five-eighths jigger. So I made him some, right? Out of stainless, and they're also real chunky for how small they are. And then I was like, these can't be made, no one could ever make these.
How much could you sell something like that for? And I don't think you could sell it for more than like 40 bucks. And if you were gonna sell it for 40 bucks, I would probably have to pay if I was gonna do metal injection molding, right? The tooling alone is probably like 60 grand, right? 50, 60 grand, and then I'm probably paying like I don't know, because I'm not making that many, so I'm probably paying like what like ten dollars a piece or something, something like this, right?
And yeah, toast, right? Toast. So, like this toast. This is why people you can't make anything. This is why if you want something real bad, just design it yourself, learn how to 3D model, design it yourself, send it out and print it because we just can't make stuff like that, right?
Styles, it can't be done. Yeah, no, hey Jack. Yep. Happy birthday. Wow.
Wow, thank you. Wow, that was scary. I thought I'm scared. I'm scared. It was.
By the way, uh, you know, my family, I know a lot of people hate it, but uh, you know, in my family, um, one of the things that my uh son can't tolerate, you know what I mean, is the birthday song. So, and also my uh my nephew who's all you know has the same kind of sensory hang up, he can't tolerate, can't tolerate it. So, like it used to be when I unfortunately had to take uh him to birthday parties, was like one of the worst times of my life. Like, I used to hate playgrounds. I still do.
Playgrounds and birthday parties to me are like you know, the worst because I'm still kind of traumatized because you would have to remove him like two things away from it. And he's still to this day, like when the cake comes out, he goes to a different room because he just doesn't want it, even the possibility that someone might sing that sing that song. But yeah, it's a triggering song. So I'm glad you didn't play this song and just played, you know, someone doing it. No, you I mean, I I I belong to this library, and unfortunately, you know, the happy birthday song is licensed.
And so I chose a weird Japanese version or it is a fortunately, yeah. Fortunately, right? Yeah, so I'm just saying uh a lot of people have this issue. So even if you're gonna break licensing out there, don't broadcast the birthday song to people if you're not gonna give them fair warning. Because there's a lot of people out there, I think triggered.
Two people in my family alone. So just think of how many people there are who aren't my family. It can't just be my family. You know what I'm saying? Anyway.
Uh all right. So, also, Quinn. Uh we said a little earlier, congratulations on six months on the show. So uh you're like, man, this was a mistake. You're like, this was a huge mistake.
Is that what you're thinking? That's what I would be thinking if I were you. This is a huge mistake. Yeah. What are we what's Hey, we're we're finally shipping cereals.
We're almost done, in fact. We've uh shipped uh over three we've shipped over three quarters of them, right? Yeah, we're at like I think we're close to eighty percent. Yeah, yeah. Yeah, and uh, you know, so far so good.
Yeah, nice. All right. Uh and who do we have coming up on Patreon there, John? Or or uh or or Quinn, I don't care. Well, Quinn, you you take the reins.
Oh yeah, next week. Yeah, next week we've got uh sort of new buddy of mine, uh Dylan Rothenberg. He's a tea science researcher. So I think that will be pretty exciting. I think it will.
But I'm a weird nerd. And then we have Carolyn Schiff rescheduled for February twenty-first. Yeah, ask him to be prepared to talk to us about if there's a better word than tisane, because man, that word stinks. What a dumb word. Maybe it sounds good, uh, you know, enfanse, but like in English, what is this tea stain?
What? Tea Zane? What? It's like, but then like some tea people get all bent into a five blossom bread if you uh say to them that something that is a tea if it's not actually from the tea plant. You know what I'm saying?
I I'm one of those I'm one of those people. You get all bent? You all bent? Why? I don't get bent.
I'm just like, just call it an infusion. It's an herbal infusion. Yeah, yeah, because that sounds so awesome when a server comes up to you. Uh we have teas and herbal infusions. I don't know.
Maybe it sounds better than tisane or tizen. Tizen. If it's if you're a French restaurant, you could do it. What do you guys think, Stas Jack Joe? I'm indifferent on this.
Really? Yeah, well, I could guess that Nastasia would be indifferent. She's like, I'm not gonna drink it, so I don't care. Get me the rose bubble. That's kind of where I'm at too, though.
Yeah. All right. Jack, are you also a Rose Bubbly man? Like the right, like the rest of us. Who here is not a Rose Bubbly person?
I'm not. I mean, I like it, yeah. It's not like the first thing I'm going to, but yeah, I would say it's not my first choice. But I don't like actively dislike it. I like it.
All right. Okay. Uh, and uh, I forgot I should say this at the top of every show. Call if you're a Patreon listener, call into uh 917-410 1507, that's 917-410 1507. In order to do that, you have to join the Patreon.
How do they do that, John? Patreon.com slash cooking issues. And I will reiterate, if you are on our Patreon and you would like something from us, ask. Because I don't know exactly what you want. If I did, I already would have provided that thing.
There's certain things that are hard for me to do because I have certain issues that aren't necessarily cooking related. I don't know if you know this, but I have also non-cooking related issues. So some things that seem easy for people to do might be hard for me to do. But uh there's a lot of things I can do that seem hard for people to do that are actually fact quite easy for me to do. Right, John?
You had to deal with this. Yeah, I did, yes. It's not necessarily it doesn't necessarily make sense to the outside world what would be easy for me and what would be difficult for me. You know what I mean? Mm-hmm.
Yeah. Yeah, true. Absolutely. Like, hey Dave, you have to sign this piece of paper. That's weeks.
Weeks. Weeks. So long. Answer this email. Never.
You know what I mean? Never. Never. Yeah. Design this jigger.
Done in 10 minutes. You know what I mean? It's like, you know how it is. Yeah. Uh so uh Zach writes in, and Quinn, I think we're gonna have to save this.
When's uh Matt coming on next? Uh you know, I don't know. I can I can schedule something for like March, maybe. I mean, and you know, it's been it's been a while. Everyone likes having uh the kitchen arts and letters on, right?
But what is what I'll do? I'll read this in case anyone uh wants to send us their recommendations before uh Matt comes on, all right. Uh question uh for No Tangent Tuesday. Uh because I don't know the answer to this. Are there any good books that explore the culinary transformation of Italian immigrants in the early 20th century?
I recently went to Sicily where my grandparents were from, and the quantity of produce and fresh fish that was available was astounding. However, the food my grandmother cooked in the U.S. was mostly uh heavily beef, pork, tomato, and pasta dishes. A very different experience than the food in modern Sicily. She died long ago, but I would love to better understand the culinary impact immigration had on her generation.
That's an awesome subject. I mean, um, you know, most of the family well, your family is uh your family's from that from that way, Joe. Yes, they are. My family citizens. Yeah, my like the you know, my connection to it is more uh, you know, closer to Naples, you know, like that that kind of area, the Avellino area.
So I don't know how much those two cultures merged when they came here. You know what I mean, or how much it became more of a common thing. But like, what did you guys eat growing up from from that side? Let's see. A lot of sauce, a lot of fish, actually, a lot of octopus, um, clam, lots of clams, and um, yeah, it was always with pasta.
Never like we were in Sicily maybe like four or five years ago, and we fell in love with Saracuse. Uh the the the fresh food was just phenomenal. It just had totally different tastes. Totally different tastes. Olive oil was like, I never had olive oil like that in my life.
The Sicilian olive oil is among my favorite in the world for for sure. We gotta get Captain Greasy back on sometimes. The weird thing was, oh, because we looked at we went to many restaurants every every pretty much everywhere we went out, we went out to eat, and uh large families gathered, and everyone ate French fries as appetizers. Really? Everyone ate French fries as appetizers, and then everyone got pizza.
What do they call them there? That's a good question. I don't know. I don't know. We we stayed away.
And the portions were huge. Really? Huge, like American style. Bigger. Come on, bigger.
How were the people getting bigger? Um, they were all moderately sized. All right, interesting. Um, you know, I know that uh yeah, again, I wish I knew more about the Sicilian side. I know, like our like the family, everyone in the Boston area, they they was all like Sunday was the grape the pasta with the gravy, and then the meats that were cooked in the gravy pork chops, sausage, brajole.
You know what I mean? And then uh and meatballs, and then like that was uh, you know, they would serve the the pasta, and then you would serve the gravy, which is what we would call sauce, and then you would serve the meat on a separate dish. Even though those things were all cooked together, that's how we would have it, and that was just kind of that was what that was a Sunday dinner. That's what that's what you did, you know what I mean? So, but I would guess in in Sicilian families it would be different, but I don't know.
Well, see, my sister, I have a Sicilian family and they were immigrant, and the food they made was just not good. It was just like poor people food, you know. I think that's a big part of it, probably. I mean, all my grandma would make is like pasta with peas, pasta with cauliflower, pasta with ricotta and nothing else. You know, it was like kind of necessity-based meals.
So maybe that's kind of part of why the abundance of produce and fish and stuff doesn't make it to some immigrant families. I don't know. Maybe. And you know, my stepfather's father's generation, and I grew up knowing him, you know what I mean? So it was it was all still really real to them, and they had a phrase that went exactly to what you're talking about.
Like they came from poverty in Italy. So here they wanted to be very successful, and they used to have a phrase which I don't even know what it is in Italian, because all I could hear was my English ears hearing them say it. But mutter of Mamaregan. So like they would always have more food out, more like they more, more, more, more, more. You know what I mean?
So like as a as a way to show that they had made it was by providing like lots of very well-made lavish food to show that they were making it. They didn't come from hunger. And so Americans who were cheap, especially wasps, like you know, like me, although they weren't saying, hey, F you, Dave. You know what I mean? But like that we somehow, by being stingy, it's like we come it's like we come from hunger, right?
So there was a a conscious move away from uh the poverty cuisine that they you know that they had come from. Interesting idea though. You know what I mean? Hey Dave, are you sure his name was Nanu? And that's not just the Italian word for grandpa.
That's what they call maybe. I don't know. Everyone called him Nano, everyone. So I don't know what his name was. I know I know I know his very called my grandpa.
Yeah, I know his very messed up nickname that he had when people were not everyone in the family had a crazy nickname. What was his actual name? So the other the other one, Gerard's dad was always called Papa. His name was Arcangelo. So what oh actually, yes, his name was Carmine.
His actual name was Car or Carmine. Yeah, anyway, yeah. Anyway, Carmine. Yeah, there you go. Good call, Quinn.
Good call. Uh yeah, fun fact. Yeah. Um my brother was almost named Mario after my grandfather. He just put my name almost once.
What? Oh my god. Do your did your parents know? Do they know? Uh uh, yeah, no.
My my mom put the cybersh on that. All right. Because she somehow is familiar with Nintendo characters, whereas your father is not. No. She just wanted to not continue the tradition of like naming from inside the family.
Oh, so you have an actual Mario and an actual Luigi inside your family. Yeah, no. My grandfather, my grandfather on my dad's side. His name is Mario, and his brother was Luigi. Come on.
Now that you should have led with that. My my grandpa and my great uncle were Mario and Luigi, and they carried hammers around and wore a goofy hat. Yeah, that's what you should have said. Started with that. I mean, uh, you know, not for us.
Actually, why we why were they stonemasons? There was a lot of uh Italian immigrant stonemasons back in the day. Yeah. I mean, he did stonemasonry as almost a hobby, and then he worked in cars. All right.
It's an interesting, that's an interesting quin fact that I did not know. Somebody in the Discord is recommended. Alright, go ahead. Harvey Levenstein's The American Response to Italian Food, 1880 to 1930. Alright.
Ask and you shall receive. What were you saying about your grandma? Yeah, again, like, you know, they m are from Calabria, and they moved here when my dad was two. So they're not like long time immigrants, but they also did like the Sunday sauce sort of thing. Huh.
Yeah, well, that's well, club that's that's much closer, right? That's what I'm saying. It's like uh who knows what the Sicilians did. I don't know. Apparently Jack does.
Yeah. Yeah. Uh Alex Godin writes in, hey, uh Dave, can you ask Dave which DMT stone? We're talking about sharpening stones. We might get in uh a new stone system to test, right, Quinn?
You're you're talking to someone to test a new system out. But the you're like, you sound uh like it's like it's not gonna happen. That's fine. DMT is the one that I've used for a long time. Uh and Alex wants to know which one.
And he sent me uh a picture of one of their smaller ones that kind of folds up, and the answer is no, I only ever get the 10-inch stone, 10-inch uh stone that has uh extra fine and fine on it, the green and the red. And the reason to get the 10-inch stone is that it's a lot more area, and it's just much easier to get a good long swipe of your knife along a larger stone than it is to get it along a smaller stone. So it's definitely worth you're like, well, eight inches is only two inches less than 10 inches, so really it's not that big of a deal. It is. It's a lot easier to sharpen on a 10-inch stone than it is to sharpen on an eight-inch stone.
Uh now, uh for many years, they the list price of these things went up to 180 dollars, which is ridiculous. Yeah, yeah, yeah. Ridiculous. However, however, I looked on Amazon and for a while on Amazon, they were really expensive, but the price on Amazon is down like a buck 10, right? So it's down to like a 110, which is still expensive.
Back in the day, I was paying like $80 for them. $90, yeah. Yeah, $80, $90. So they are they do cost more. And so because the price has gone up and it does require learning how to hold the knife at a particular angle, we are looking at other systems.
Like uh most of the systems that I've tried uh that require that that that hold a very precise angle also have a lot of setup mishigash. And I uh if you have to set stuff up, what that means is is that you're sharpening once every six months or something because you're like, uh, now I'm gonna do all my knives. You know what I mean? Uh and then for that period of time, your knives are really, really sharp, right? Uh so anyway, so we're looking at another place, but from the sound of Quinn's voice, it doesn't look like they're gonna send us one.
And guess what? I'm not gonna do I'm not gonna reach into my pocket. Right? Yeah. Right.
Yeah, what do you have already works? Great. Yeah. Yeah. Yeah.
My knives are sharp. Yeah. You know? Yeah. Uh is that a good answer for that, Quinn?
Where I'm are we all right? All right. Mr. Molecules, Ryan Briggs wants to know uh on the Twitter uh if you have any thoughts of the top few things to eat and or do in Oaxaca City in February. They'd appreciate the answer.
They're gonna spend about a week. What do you think? A week. Okay, you can have him reach out to me directly for more tailored rec, but I would say obviously you you need to kind of go deep into the mezcal tastings and uh mezcal in situ I N S I T U is a really good like tasting room experience. And then mezcalogia, mezcal O G I A.
These are two bars that have really good metal selections. Um and then go to Mercado 20 de Novembre, like the big market there, and there's a lot of good food stalls outside of that. One of them's called Chefanita, and they do an incredible pozole. Um and then I can o n I has um what's the I for like tipaches and like all kinds of weird fermented Mexican drinks and there's really good breakfasts. It's uh it sort of depends on what you want to do.
But Oaxaca City is definitely smaller than Mexico City. It's older. Um you need to make sure you have some of the moles because that's where you know all the good moles are, and they're all very different depending on the person that makes them. Um maybe do a day trip outside of Oaxaca City. I think there are a lot of really cool places to go just outside.
There's this really cool place where there's a like a market in a town outside of Oaxaca City, and there's a woman that dresses, and she's been doing this for years. She dresses just like Frida Kahlo, like in costume, full costume, and it's just this kind of home cooking stall. You you don't really know what she'll be making. You just sort of show up, and it's like being at someone's house, and she brings you out plates of whatever they've got, and all the Mexican kids kind of come up and take pictures with her as Frida. Um, it's really awesome.
You'll probably be the only non-Mexican person there, but and the food her food is her food is good? Outstanding, yeah, outstanding. Usually when I go like they'll they'll bring you a plate of like, you know, six or seven moles or sauces, and you kind of just like probe them all, then you give you a tortilla, sort of a taste, and then you sort of point at the one you thought was the best, and then they'll bring you some kind of chicken or something smothered in that. Now, is it like she's she's like I'm good at looking like Frida Kahlo, and I'm good at like food service, or is it that Friticalo actually had like some sort of like food connection and she's joining those up, or is she just like, I happen to have these two skills, and I'm gonna bring them together? Yeah, no, I think it's just the the food first, and then she likes dressing up like Frida.
I don't think they're connected in any other way. Wow. Well that's a that's a good that's actually very quickly. We last time I was there, I saw a uh there was like a six-year-old Mexican girl who had a uh microphone plugged into her phone and she was doing like of her parents were kind of helping her along, like interview the woman as Friday and she was taking pictures of the food is pretty much the cutest thing I'd ever seen. She was like she was hosting her own food show.
But was she pretending to be Frida Kahlo? Was she pretending was she like I am Frida Kahlo? Was she doing a re-en are we going back to reenacting again? Or is she like no, no, no? Yeah, yeah, yeah.
Uh yeah. Totally worth it. But yeah, tell that person to uh DM me. Um I'm at Jack Ensley on Twitter. Uh I'm easy to find.
I'll question. Oaxaca and string cheese is delicious even here. But is Oaxaca and string cheese in Oaxaca much better? Yeah. Yeah, it's fresher.
I mean, I yes. Well, I mean, they don't make it in Oaxaca and Shiba here. They make it here as Oaxaca and String cheese, but I'm not just what's the difference between like Right. That's a good question. Is it better because you're having a change?
Because you know, when you're when you're that's what I mean. Yeah, it could be that. You know what I don't like is you have to do like a side by side. When you buy it here, it's backpacked together, and so it doesn't like it doesn't pull apart in as long of a shreds as it did when I saw it in Mexico City. But of course, Mexico City is not Oaxaca, right?
So who knows? Like maybe they have like, you know, a lock on some sort of string tea tree cheese technology that I don't even know about. It's like you know how you go to another country and you have a hamburger and you're like, you people do not know how to make hamburgers. You know what I mean? Oh yeah.
Yeah. So is it the same thing with Oaxaca and string cheese where like someone from Oaxaca comes up here and is like nope. You know what I mean? Like it's gotta be maybe it's the same. Yeah.
What's the worst country at hamburgers? Germany. Who makes the worst hamburgers? The worst hamburgers? No offense, Germany, I love you.
But I'm saying like the last time I had a hamburger in Germany it was like half a meatloaf. It was like meatloaf. You know what I mean? Yeah. I had some pretty terrible ones in Southeast Asia.
Really? Yeah. What'd they do to them? I know I think also it's just like different beef there. You know, sometimes they get it brought in from Australia and then it was kind of fine but then the local stuff just wasn't it's just like stringy and I don't know like how do you make a stringy hamburger?
I don't know man. It was really just bizarre and unpleasant. I feel bad what I said about Germany but I don't want my hamburger to be meatloafy. I don't want it to be bound that way. You know what I mean?
Anyway. They've probably changed. Yeah I haven't been in many many years. Exactly. All right.
I apologize. Jeez. Uh Chef de Cuisine off Twitter says uh I heard you guys talking about Yandu. I have not seen this or heard of it before. Is it similar to Magi?
And uh or Maggie I don't know I never pronounced it out I call it Magi because a gift of the magi. But that's that you know I don't I've used it. I know that like um okay so I haven't used it in a long time because in certain places magi I mean uh because in certain places it's gotten a bad rap by um what's the word I'm looking for? Displacing other like local things and just like kind of uh adding adding salt, although everyone I know that uses it loves it. And I have used it.
It's good. I would say that what what I said, I responded on Twitter is that Yandu is more taste neutral than Magi is because it's got like all that's got like uh I think memory serves, it has like celery salt in it or lovage or something like this. And um, so it's just more it's less like uh you know how when you add Worcester sauce to something, you're like, oh yeah, that's got Worcester sauce in it. Or if you add soy sauce to something, it's like, oh yeah, that's got soy sauce in it. You know what I mean?
Uh and you know, Yandu, I don't feel like it's that uh much of like a hammer, right, John? You know, yeah, but it's not the same thing as just adding MSG either. No, it's not. Yeah. Yeah, no.
Anyway, yeah, it's a really well-balanced product. I like it a lot. Yeah, yeah. Uh all right. So what else we got here?
Um Fern Supper Club. I was wondering if there's anything I could do to reduce the uh hygroscopic, which is a good word because I always want to say hydro, but it's hygro, hygroscopic uh nature of sugar when making honeycomb. All of my honeycomb deteriorates faster than I would like. Would uh it makes sense that most of the honeycomb I see in stores is covered in chocolate. I imagine this acts as a moisture barrier.
I want to keep my honeycomb well naked. Now, are we referring to actual honeycomb? Are we talking to about like the candy? Or are we talking about the cereal? Again, they're talking about they're making it.
So I think it's like honeycomb. Or whatever you call it. Bees make honeycomb. You know what I mean? Uh so we're talking about the candy, the the foamed candy, right?
Okay. Yes. Yeah. Uh go buy a butt. They could go ahead.
No, go. I'm saying they could cover it in a thin layer of beebox. If it was honeycomb. Well, my point is just store it. You know what I'm saying?
Yeah, store it in a place where there's no moisture. Like use a desiccant, right? So, like what I would say is is that just use it like store it with a desiccant. Desiccant, by the way, when you're storing something with a desiccant, it's always difficult to gauge how much uh desiccant to use. And I think people un they use less than they should, right?
Because there's a there's a maximum amount of moisture that uh particular desiccant can absorb. Some of them are are color changing, some of them you can reuse. It's not um necessarily uh what's it um green, but you can buy single use desiccant packets that come wrapped, and then when you close it in something, then it's good to go. I have a whole bunch of desiccant salts at my house. Well, actually, I can create any, I think I mentioned this on air before.
I can create any roughly humidity I want. I forget what the driest one is. There's one that's fundamentally like Death Valley dry. I believe it's lithium chloride. Uh, and you just you keep that in in the bottom of your container, don't let it touch your food.
One of the salts did some weird, weird stuff, like like really expanded strangely when it when it hydrated. But then uh you keep one of those things saturated there and it will never pick up moisture. Uh so I would say use a desiccant and rather than uh coating it, because most coatings that are waterproof are also unpleasant to eat. You know what I mean? Uh you could use if you want it, if you didn't mind coating it with something, uh, and you just didn't want the flavor of chocolate, you could also just use like uh cocoa butter, uh like deodorized cocoa butter or you know, uh a white uh un non chocolate flavored white couverture.
But if you want it naked, then you gotta keep the water away from it. I mean, there's things that are really creepy like cornzane, but like no one's gonna like dip that, and then you have that that film on the outside, and that's gross. You know what I mean? Yeah. Anyway, anyone else have any other ideas?
No? Yeah. Yeah. Desiccant. Desiccants are your friends.
Yeah, exactly. Yeah. Uh the worst was um we used to make these things called methylcel F50 puffs. So methylcel is uh uh I forget which one of the uh methellulose variants it it was, the F50 was, but its main property was a lot of the methyl cells people use because they they gel when they get hot, which is weird. So, like if you ever used to have the thing where someone would show up at the table with like a squeezy bottle and like a bowl of dashi, and then they take the squeezy bottle and they're like and they squeeze the squeezy bottle into the dashi and then it sets into a solid noodle.
Seen this? Yeah, yeah. That's what most people are using methyl cell for, right? Uh or the way that the methyl cell people want you to use it was so uh you add the methyl cell to your pie filling, and then when you heat the pie filling up, it doesn't boil out of the crust because it sets as a gel, but when the pie cools down, it turns back into a liquid again so that it's not too hard. That was what they like.
That was one thing the methyl cell people were all about that. The other thing the methyl cell people were all about was they were like, so you could paint the barbecue sauce on your chicken, it's got methyl cell in it, and when you put it on the grill, it gets hot. Instead of the barbecue sauce getting more liquidy and running off, it's gonna turn to a solid. I'm like, yeah, but the real problem is the barbecue sauce is gonna burn. The real problem is it burning, not it falling off of the chicken.
Am I right? Yeah, yeah. Uh and the other thing that they were like, they were like, well, if you add it to batter, then uh when it gets hot, it turns to a gel, so so fat won't be able to penetrate and you'll get less grease absorption. I'm like, I'm not worried about that. I actually like a little bit of grease in my food.
But uh the methyl F50 puffs would always uh pick up too much water, and we used to store them in a vacuum. So if you don't want to use a desiccant, you can also store something in a vacuum, and that's gonna keep uh liquid away. Um I missing anything else I was supposed to. I think I answered this question from Devin, where Devin wanted to know how far a pan can be from an induction cooking mechanism to work, like how far uh the magnetic field expands around the plates. I answered that, right?
And mine it's about 10 mil 10 millimeters. Um, what else we got here? Uh Austin Denny wants to Austin Denny wants to know about oleogelation, which is uh product where where you can turn fats into solids. There's various ways to do it. Has anyone done it uh from a culinary standpoint?
I mean, maybe, I'm not sure. Have you ever seen anyone do that in an interesting way? If it was super delicious, I think people would be doing it. I do alter the and you know, I've talked about this on air where like I'll do things with like half olive oil and half coconut uh fat to get something that's solid at room temperature but tastes like olive oil. But I'm not using any weird gelling agents, I'm just like mixing fats with different proportions.
And I'll leave you guys then with this. My current favorite fry, because people want me to say things I've been working on. My current, I always use for fry oil things like corn or peanut. Corn is actually good because most of it already comes to you a little bit messed up, it's already a little bit broken in because most corn oil is not that great straight out of the bottle, which actually makes it better for frying, strangely. Uh, but I mix it like about 50 50 with Crisco.
It still will go mostly liquid when it's done, so it's easy to heat up and cool down, and it's kind of got the best of both worlds. Get the trans fat-free crisp Crisco. And it's not a solid when it cools, so it doesn't feel greasy, but it's got the really good heat transfer and the crispiness you get from a hydrogenated fat. So mix Crisco with your liquid fat for a good time frying people. Cooking issues.
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