Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the heart of Manhattan, Rockefeller Center, New York City, Newstand Studios. Joined as usual with John across from me. How you doing? Doing great, thanks.
Yeah? Yeah. Great. Got uh Joe Hazen rocking the panels. How you doing?
Doing, doing, doing. Eh, I'm doing. Got Nastasia the Hammer Lopez chilling up in Stanford, Connecticut. How you doing? Good.
Good. No uh no Jordana today. No. No. No, no, uh, no uh the uh chances of Rothman are low.
Zero percent chance of Rothman. Uh got uh Jackie Molecules over there uh in our uh Los Angeles office. How you doing? Which is your house? Maybe we have lost the molecules.
Or the molecules maybe on mute mute. Uh well, we were recapturing Jackie Molecules. Uh sorry to say Quinn uh is not uh gonna be joining us again today, but uh we are hopeful he will be back next Tuesday. Um well uh Joe is uh repatching the molecules. What do you what do you guys got for me this week?
What's uh what's new with the week? You ever see the Great Space Coaster? Did they rerun that when you guys were kids? No. No?
Nastasi. Yeah, you had the Great Space Coaster? Oh, yeah, of course, man. Freaking get on board! Space coaster.
Yeah, get on board. Yeah. What about you, Stas? Any any great space coaster in your life? No, we had Disneyland and Oxberry Farm and it's not a plate, it's a television show.
It's a television show. No, no. Oh no, there's there's Jackie Molecules. How are you doing? Yeah, Jack, did you?
Yeah, I got cut off there? Did you have the uh Great Space Coaster? No. Freaking get on board. I loved that show when I was a second.
You know what I mean? It was a little, I was a little old for it, but you know. It's just like it's one of those shows for kids that's like, you know, like puppets and like, you know, but it was kind of like a bootleg. Like a bootleg fragile rock slash bootleg Sesame Street. You know what I mean?
But what they had, what they had that was really you know who I you know the thing is Nastasia, right, has a connection to the electric company. I didn't like that show because I was jealous of those electric company kids. So the electric company was another bootleg Sesame Street, but they like they had all these kids who would like sing and dance all the time, and I was like, why do they get to be so special? Why are they on TV? Crap on them.
You know what I mean? Was it you that had the connection to Electric Company Stas? No, no, no. I don't know who that is. There was also in this is New York only, Channel 5, right?
Uh, you know, before it was Fox, it's just channel five, right? Uh, there was a show called Wonderama, and it was a dude like a he looked like a like a like a I don't know, like a 70s uh game show host, because that's probably what he wanted to be in his life, but instead he was doing this kid show with a chimp, and all the kids were like in this like real gross, like carpeted like pit. And I remember that very distinctly. But anyway, the Great Space Coaster had a character on it named Gary Ganu. Oh, yeah, yeah, Gary Freaking Ganoo.
And it's Gary Ganu, and his tagline was no good news is good good news with with Gary Ganu. With Gary Ganoo. No good news is good good news with Gary Ganoo. That was his thing. But his thing that he did every week was, this is Gary Gnew with the book of the week in review.
So we should, you know, have like like this is our book of the week in review. Long way to get to has anything happened this week. Wow. Yeah, yeah. Wow.
That was don't even don't even get me stuck. Well, you guys do know who the banana splits are though, right? You've seen the banana splits. Was that in syndication when you were a kids? No.
Jeez. No, not me. They redid the banana splits as a movie where it's like a horror movie, though. I didn't seen that though, because I don't want to ruin my my childhood. I mean, they are creepy.
They're the banana splits characters are some creepy dudes. They're like creepy, I remember that. Yeah. I remember that. They're like HR puffing stuff, kind of like stuffed, like like, you know, like uh fur like what what do you call people who dress in costumes all the time?
Fur furries? Furries? Furries. Furries, yeah. They're like, they're like that high out of their minds.
High out of their minds doing a kid's show. And they're also on a roller coaster from time to time, which is kind of funny. Uh so anything uh in their song. I'm not even gonna sing their song because it's gonna get in your head and that's gonna be it. Well, it's already in my head, so I'm hosting.
Oh, they're creepy looking. They're soups creepy. They're totally 100% creepy. Yeah. Yeah.
The banana splits. No. Yeah. One banana, two banana. Anyway, uh, I'm not gonna.
Uh so what do you guys do this week? What do you got? I have no good food stuff, but I will say I calibrated my home theater and got really into 4K Blu-rays. That's my contribution. Nice too.
And it's uh it's a game changer, man. Any A V nerds out there, it's wow. Yeah. So are you a screen person or a projector person? Uh no, I have a screen, like a sixty-five inch.
All right. But how loud is how loud can you be in LA? See, in New York, we're all limited by how loud we can be. Like, can you be like ultra loud? Is your I was pretty that's pretty loud.
Yeah. I watched Dune last night and shaking the entire house. I have like the whole five, you know, five one surround thing. Which the uh Shamalama Ding Dong or the original one with sting in it uh and uh what's his name, Kyle McLaughlin? No, no, the the newer one.
Yeah, yeah. Uh I know we've said this before, but I cannot believe they're doing another Willy Wonka and that Chalamet is the young Willy Wonka, and they hired Hugh Grant to be the freaking oompa loompa. There's no good ideas here. There are no good car ideas in this situation. Like, I don't know what the hell it's like it's bad enough that they did the Johnny Depp version, which was a horror show.
You know what I mean? And then I mean, no offense to anyone that likes it, but no, it it's bad. It's a bad idea. It was a bad idea done poorly. And then there's a Tom and Jerry version, which is fundamentally j just the original Gene Wilder version, but with Tom and Jerry, right?
Also didn't need to happen, right? Did not need to happen. But this new thing that did not I mean, I don't know. I'm gonna have to see it just because I have to see any sort of Willy Wonka related pr uh, you know, production, but uh you know, and uh was it Nastasia who said or someone said they should have hired the guy from the bear because he already looks like Gene Wilder. But um, you know, this is supposed to be young, young Wonka.
Young Wonka. Like, that's something I need to see. Young Wonka. Anyway. Uh, so how do you have a how's how's your subwoofer, Jack?
It's good. Yeah. So back in the back in the 90s, late 90s, when I last time I was thinking about this when I was building my cabs and my amps and all that stuff, uh, there was a a person, I think they were out of Massachusetts. They weren't Bose related, or maybe they'd worked there at some point, but they used to make subs. You like this, uh, you like this, uh, Joe.
They used to make subs where instead of using a speaker cone, the dude literally just put a servo motor and an arm and was just like wap wop whop wop wop. So he wasn't using like a magnetic cone and a ring. And he was just like the low, just the super low end, and it was just this like strong motor, like you know what I mean, to really get that like so when a helicopter would fly overhead, you'd be like, ugh, you know what I mean? Like your chest would implode, which is sweet. Wow.
I could never afford one though. You know what I mean? But uh forget the name of his company, Servo, it was servo something was the name of his company. I don't think anyone does that anymore. I mean, speaker cones are probably so good now, you know what I mean?
Like subs are probably amazing now, you know. Anyway, yeah, we uh we digress. So like uh yeah, and whenever I listen to loud stuff in in New York, I can't wait for them to build like uh a subwoofer that you just strap to your chest. You know what I mean? So like, you know, you you have the cans over your ears, so you can have like the super loud with like great separation, even in your apartment where like, you know, if you drop a pin, the person underneath is like, are you moving furniture?
Are you moving furniture? You know what I mean? You know, you see the cans, but then you like strap something around your chest that like gives you that, you know what I mean? That feeling that you're like that you're that you might vibrate to death, which I kind of like in small amounts. Yeah.
Yeah. You know what I mean? Anyway, I don't know. Uh all right. Nice.
What about you, Stuz? You got anything? Anything? Um, I mean, people have come out from the city every day, but I haven't made anything interesting because I have to do like bulk crap, you know? Oh, yeah, I like bulk crap.
Speaking of uh not bulk crap, have you heard this thing I just heard on the when I was biking over here? Bittman's trying to do a nonprofit, two nonprofit community kitchens where it's pay what you like, high quality, uh high quality ingredients, uh, good menu and living wage for everyone based on New York prices, one in the Bronx and one in Lower Westchester. I'm just hearing about it, and I have no idea how that's gonna work. It's five, it's supposed to be it's it's gonna be a 501c3. What?
I said, yeah, good luck. Yeah. Ah Nastasi, just like zing. Yeah, good luck. So it's true, right?
Yeah, true. No, it's true. So since it's like still kind of summertime and you have a, you know, a uh waterfront uh situation and people keep on coming to avail themselves of it. Have you been keeping track of like the house guest Olympics? You're familiar with the house guest Olympics, right?
No. No, so the house guest Olympics, there's a number of uh categories in house guest Olympics. One is just how much of a pain in the butt they are when they're at your place, and then you rate all the different house guests based on how good or bad they are. So it's what people bring. Yeah, I mean, you have to do this.
You have to rate people, you'd be like, Well, I really like that person, but man, they came in last in the house guest Olympics, you know what I mean? So, like, what do they bring? Oh, yeah. Yeah. What what do they bring?
And uh how much of a freaking mess do they make and how much of a pain are they? So hook me up. What do you got? Without naming without it. I've I've split up kids, people with kids and like people that are single, which has helped a lot.
But it really shows the difference between the two. Because the people with kids, they start to bring cousins and nephews and stuff. So I had eight kids here on Monday? Wait, wait, wait. Wait, you invite let's say you invite me and and and Booker and Dax.
So all of a sudden now the cousins start showing up. Yeah, yeah, yeah. Yeah. Why? And then they bring they bring one bottle of wine and then one of them brought all of these hard seltzers that were left over from their parents' house, like the grandmother's house.
And nobody wants to drink, you know, because everyone wants the wine. And so the wine's gone by like four PM when they get there at two, and then we're stuck with hard hard seltzers. And I'm not gonna buy the wine too. No, you should not like you should not know. You shouldn't have to buy although you know what I do?
I always have a s like people always bring wine, and I never need to break into it, but I always have like just something I can spill into if they don't bring it. But you're I I understand why on principle you won't. You know what I mean? I get why on principle you won't do that, but I mean they could have a box, you know, but like it just feels because then they're gonna expect, well, there's four bottles, technically four bottles that she has, so why am I gonna bring anything, you know? Bring more kids.
Yeah. Yeah. Yo, Stas, thanks for the invite. Can I have like a plus 20? Here's a bottle of here's a bottle of yellowtail Merlot.
Thanks. You know what I mean? You can't even wash your counters with hard seltzer because it's got sugar in it. Like disgusting, too. Nobody drinks it.
It's now in the closet. I think whoever allowed like the words hard seltzer to be a legal label should go to jail. Or like some sort of like some sort of like punishment, like some sort of like it's not maybe illegal, but some sort of moral punishment. First of all, hey, folks, seltzer does not have sugar in it. I don't know if you know this.
But hard seltzer has sugar in it. Does it not? It's not unsweetened, right? It's like it's it's vod, it's like vod or vodka or malt beverage, right? Water, bubbles, sugar, and flavor, right?
It's basically a crappy highball. Am I wrong? I haven't ever, I've tasted one, but it's poisonous. But seltzer, if the word seltzer is in it, it should not have sugar in it. Like, period.
End of story. It should not have sugar in it, right? And uh, I don't know how like hard, right, in the sense of cider means that the sugar that was naturally there has fermented from sugar into alcohol and gone from being sweets. I mean, people from other countries don't even understand this. Like, what's a sweet cider?
What do you mean idiot? You mean juice? You mean juice? Anyway, so it goes from uh sweet to hard as it ferments, right? Right.
Uh yeah, I I don't understand. That's not what happened in this case. How does seltzer, which has no sugar, ferment into an alcoholic product? It can't. It it should just be called poison for kids.
It should be called poison poisonous alcoholic beverages for children, is what it should be called. Maybe. I guess adults drink a lot of them. Adults adults drink a lot, but I don't know. I don't.
I like the idea of a hard seltzer that's just like seltzer and vodka and nothing else, no flavor, no sweetener, nothing. Yeah. I mean, that at least would be like, you know, that's like they call that one hiding from the family. Um but like Yeah, and it's don't this is like one of those marketing things that I can't believe is allowed. You know what I mean?
Like anytime, I don't know, whatever. It's it's too much, too much to get into him. You know what? I don't want to crap on anyone's business, but speaking of weird marketing ploys, I was reading this morning, uh Subway is running uh it can't be true. Because Booker considered it.
Go ahead, tell him what it is. Yeah, tell him what it is. Well no, apparently 10,000 people have done it. Um if you change your name to Subway, you get free Subway sandwiches for the rest of your life. Legally.
It has to be on your license. Yeah. Right. Right. So here's the thing.
Like, how how do they force so I immediately Dax from camp texts us, and you know, you know, Jen and I texted to Booker, who, you know, get this. This is, I mean, I probably shouldn't talk, but he doesn't listen to the show, so it's fine, right? So Booker eats an unconscionable amount of tuna, right? And so, you know, we tell him about Jeremy Pivin, who, you know, went crazy from all the tuna he ate because the mercury poisoning, at least that's what he says. We all know that he was just kind of probably a lunar, you know, just probably doing bad things without the sushi.
But we're like, look, Mercury poisoning, this famous actor got mercury poisoning from eating all his tuna. He, I'm not talking like a can, I'm talking like four cans a day, like every day. We're like, Booker, you must stop. And he wouldn't believe us, actually. So he keeps asking Chat GPT, and now Chat GPT is like, you can't eat that much tuna, Booker.
And he's like, Oh, yeah, yeah. I'm like, all right. Yeah. Uh and Booker is, I tried to teach him the term hallucination for when G GPT is making mistakes. Cause it, and you know, he's like, no, it's just artificial error.
Artificial error. I'm like, strong, strong. Anyway. So immediately we text Booker this thing about Subway. And he goes, I don't trust it.
I think it's a scam. And that was it. You know what I mean? And I was kind of like, you know, I kind of believe it that it's a scam because aren't they all independently owned? Like, how do I force, like, you know, Jane and Joe, you know, Jamokes, Subway in, you know, Milford to freaking, you know, honor this, honor this thing.
And can he then go and just put himself into a Mercury coma by eating nothing but Subway tuna sandwiches? Because he would do that. You know what I mean? I've seen him eat two foot long Subway tuna sandwiches in a day. Yeah.
Yeah. Two Subway sandwiches, period, in a day is no good. Yeah. You know, uh, I told you guys, I think I said this on the air. He used to go around to he would troll subway.com, the web or wherever their website is, like whatever their website is, he would troll it all over the world to try to find some combination of inputs that would get him the most expensive possible Subway sandwich.
He's like, it's double meat, double bub. He would like list off like a thing. So he once made us a sandwich that was like a hundred dollars. You know what I mean? By like layering stuff in a way that was not intended.
And he also was able to get everything for free. He's like at the location. He would like name the location. This could be anywhere in the world. He once found one like over by the Staten Island Ferry.
And yeah, he's like, he would just go find all these weird deals on Subway all the time. But he could just have it free and then he wouldn't have to worry about it. Oh man, this is such a scam. And it's definitely true, but it's only going to one person who changes their name. Oh, that is garbage.
And it's $50,000 worth of gift cards. That is garbage. That is trash. And unlike the hairier thing where they like obviously Pepsi wasn't going to give that kid a hairier jet. Right.
You know, so for those who don't know, like, you know, back in the whatever it was 90s, I guess, like someone got an investor to buy a zillion, you know, Pepsi points, and then was like, you owe me a hairier jet because they put a commercial out. This seems like you changed your name. You did something. They said that. How fine is the fine print that says only one person gets it?
Like, in order to get your golden ticket, you have to freaking change your name to Subway legally? That's ridiculous. They'll pay you back for the legal fees, though. Is it say that? Yeah.
Stupid. We'll pay you back for the legal fees. And have they already chosen who it is, or is Booker still have a chance? I think he's still got a chance. And then once they give you the gift cards, can you change your name back to Booker?
I don't see why not. I don't see that fine print here, but maybe it's somewhere. Yeah. Give me Booker Arnold DBA Subway Arnold. Or do you change your last name to Subway?
Is he is he Booker Subway, or is it Subway Arnold? I don't know. Or is your name have to be Subway Subway? I don't see that in this press release. Subway, Subway S Subway the Third.
You know what I mean? Yeah. That'd be the best. Yeah. Well, you know, 50,000.
That's not even that many sandwiches for him. Oh. You know what I mean? Yeah. I mean, if you ate a Subway sandwich every day, right?
What are they? Six bucks? For a six-inch, I think. Oh, geez. So 10 bucks?
Maybe. All right. So probably 10. That's like 5,000 sandwiches. 10?
Yeah. So that's like four, four grand a year. That's like, you know, that's like, you know, 12 years. What is he only going to live 12 years? Kid's only 21.
Expect him to be, I guess if he eats that many Subway sandwiches, he might not live fast another week in 12 years, but like anyway. Uh yeah, that's true. Oh, speaking of things that are uh garbage ideas. Since you're the one right now with a uh restaurant currently, hook us up on the uh on the street shed situation uh with the city. What are they trying to do?
Make you take it down and you have to take it down every winter and then put it back up. You know what all restaurants have is lots of storage space. Did you know that? That restaurants have a lot of storage space. Not even just that, all the extra money required to put it up and take it down twice a year.
It's crazy. Is that real or is that theoretical still? No, I think that's real. So that's gonna happen. Yeah, yeah, yeah.
Oh man. They're letting you do it, but yeah. So, but so then are is the average person, do you have a shed? No, we don't. Yeah.
Oh, son of a gun, yeah. Uh I wonder what percentage for these New York City people, you know, write us in on our Patreon. What percentage of people do you think did actual follow the rules when they did their sheds? Like zero? Like zero?
Or is was there is there one person? We tried to follow the rules at XCON when we were open for that 25 seconds during the uh, you know, when they when they had that. But no one follows the rules. You're supposed to not have seating within X number of feet of like a a parking meter, uh, a bike rack, a uh fire plug. Uh there has to be like uh sidewalk egress around you for X amount of space, or the people who are allowed to build into the the lanes, it's just like no one followed any of those rules at all.
You know what I mean? Yeah. Uh yeah, whatever. They the rules should be changed to make it. It should just they should just codify it in a way that's normal.
But like, so are most people you think gonna like completely scrap it and build a fresh one, or are they renting storage spaces, you know, in Jersey or something? No way. They want you to like not ever put it back up again. So you're just gonna like throw it out and then be like, I'm not doing it next year. Yeah, but the money's what they want.
But you're not gonna keep that crappy wood. Well, like so that the two choices are build it from scratch every spring, or um either build it from scratch every spring or upgrade to something that you can knock down and put up. Like some people have like weird, they're basically in eating inside outside. You know what I mean? I mean, what are those folks gonna do?
Yeah. People who've you know fundamentally built greenhouses in the street, you know what I mean? I don't know. Yeah, so Stas, you think that they're just trying to like only the like when they did the Hasset plan where they're like, we're gonna make it so onerous that no one's gonna do sous vide anymore, and then everyone did sous vide anyway, and they were like, Oh, we didn't really intend this. Do you think that's what it is?
Yeah, it's tougher because you got no. I mean, we have this stupid vestibule thing that needed to be taken down, and we were like, well, crap, you know, like let's just throw it out and get a new one every year. But there was no never another year. Uh yeah, yeah. Yeah.
Um, yeah, I mean, like uh, if anyone out there thinks that we as a society is pro-smus, think again. I found out the other day, um, one of Jeremy Umansky's posts, he was talking about the HACC plan for uh the larder down there. And he was, you know, he's I guess really into all the USDA regulations and all that stuff right now. Well he has to be because he he flies close to the sun. He's got some acorisms going on there.
Yeah. Um apparently it's all going really well for him, which is great, but in doing all that kind of like fine print reviewing, he found out that if you want to have something that is dehydrated and lasts more than seven days, you need a hassle plan for that. Oh God. Isn't that ridiculous? Shoot me.
If the water activity is below blob, and I'm not exactly sure where Blop is, but you know, I know it when I see it, kind of like pornography. I know it when I see it. You know what I mean? Uh that was the Supreme Court, not me. That's what the Supreme Court said, people.
Uh, but the Yeah, I mean, like, why like why make everything such a huge pain in the behind all the time? So that means, because people, for those of you that aren't like HACCP aware, HACC plan isn't just like good manufacturing. It means you have to have log books. You know what I mean? And you have to keep track of things.
So why did he tell anyone about that? That's one of those things that's like, why would you don't open your mouth? Yeah. Keep that to yourself, man. You know?
Yeah. I wish I erased my mind and didn't have that in my head right now. You know what I mean? Yeah. You have to do your HACC plan the way that like Republicans do their taxes, you know.
Wow. Wow. Wow. But they, you know, you know who like their accountants make a lot of money figuring out, you know, how to how to get around it. But like the the issue is like, um, it's just the records you have to keep with HACCP, which is just a pain in the butt.
Um isn't the application process expensive too? I don't know anymore. I mean, so many people have done it. I think that stuff's pretty streamlined. Um, you know, and there's a lot of people that have it, but you know, you got to keep the logs.
It's like it's like another thing, like you know, you keep your your um, you know, your shellfish tags and all that crap. You know, it's like another thing you have to keep. You know what I mean? It's just another layer of of uh useless garbage. Yeah.
So, like, you know, oh, is your dehydrated stuff still dehydrated? I don't know. I can't tell. Obviously, it's still dehydrated. You know what I mean?
Yeah. But what some idiots gotta look at a piece of paper and be like, yep, dehydrated. Can you imagine if like imagine if someone was like deh like like making like like I don't know, fruit leather, and you hand it them and they're like, hey, let me see the fruit leather. And then the you know, the the prep person came in and handed you jelly, you'd be like, that's jelly, you idiot. It's not dry.
You know what I mean? And you're in the like like how like why do you need a logbook for this? You know when your fruit leather isn't fruit leather. Anyway, yeah. You know, it's not like a it's not like an in-between.
It's no like wiggle room. You know what I mean? Yeah, I do. No, man. Nastasia and I were talking uh before about that.
Speaking of jelly about the the five-gallon bucket of mold jelly in Los Angeles years ago. I never saw it. I never saw the pictures of it. Oh, there were. There were something.
Yeah. Yeah. Yeah. Well, uh, we have kind of a question on that. Yeah.
Yeah. Uh and I don't know anything about it. So, you know, uh Okami writes in, related to some of the questions on a previous show. Have you ever tried making, and I'm sorry, I'm gonna butcher the uh Korean uh chong. I'm gonna call it chung.
C-H-E-O-N-G. Chung? Chung? Anyone? Anyone?
Uh Korean one-to-one macerated fruit syrup, right? So it's one-to-one sugar and syrup. But the kicker, uh, is there a quicker way to, so is there a quick way to get the same type of result? Because uh a lot of these uh syrups are aged then, right? So whereas if you were to take a fruit, you could put a one-to-one uh just sugar in with it, and over the course of several weeks, it would macerate and would turn into a thing.
But I uh I looked up, and by the way, oh uh I don't have an answer for you, Kami. Sorry. But uh I did look up uh an article which is quite interesting because what I don't understand is what is actually going on in the syrup as it ages, right? So in fruits, it's so in a regular one-to-one simple syrup, which you know, let's say you were gonna use just instead of fruit, water and sugar. Now, this is going to be slightly more sugar uh than that would be because there are solids in the fruit itself, right?
So it's not like one, it's not like a one-to-one simple syrup, it's higher. It's like probably closer to you know, 5760, um, depending on the fruit that you use, blah, blah, blah. Um, so in a normal one-to-one simple syrup, you'll get yeast and all kinds of effed up floaties, and it will ferment over time pretty quickly, and then the the amount of sugar in it will drop, right? Uh if it's still palatable for you to eat. You know how I know this?
Because I've tested it at home. Uh but uh these fruits uh syrups are typically high acid enough that you're not getting those kind of yeast things, but there are still, as they call quote unquote osmo tolerant yeasts and things that grow in them. Uh the article that I looked at was uh uh and I'm not gonna pronounce this anyway either, but like green uh green plums in Korean, M-A-E-S-I-L, green plums. So the green plum version of that, there's an article written on it called The Effects of Fruit Maturity. That's what you should search for because the title is too long for me to write down.
It was the effects of fruit maturity, blah, blah, blah, blah, blah, mace uh syrups. Uh, and it's um not behind a paywall. So you can look and look it up. And what was most interesting to me was that uh even though they were fermenting for a long time and undergoing a lot of change, the bricks, right? The actual solids content of it didn't change that appreciably.
So they aged these up to a year. Even over the course of a year, they weren't seeing a lot uh a uh huge drop, in other words, a huge amount of consumption of sugar by microbes, but there was change in flavor due to microbes. And when that tells me is this is going to be difficult to fake by going slowly, because anything you do rapidly is going to be kind of a rapid conversion of uh sugar to whatever else, lactic acid, whatever whatever else. And there was a pH drop over time. So there's probably some lactic acid stuff going in there as well.
I I don't know. You have to read the paper in more depth. Um, but I think it's gonna be relatively difficult to get the same effect quickly because it's happening over such a long time with such a minimal amount of of um uh underlying consumption of the base product. That's all. But I'd be happy to be wrong.
You know what I mean? Uh and it actually seems to be a fermentation process and not just something that you could, let's say, accelerate with heat the way that black garlic is. Although that would be interesting. That would be super interesting to keep a fruit syrup at an elevated, like to put the to let's say bag, you know, yuzu or citron, slice it, right? Mix it with sugar, right?
Vacuum bag that sucker, and then uh throw it in and then treat it at uh uh relatively elevated temperature for a long time would be super interesting. One thing to note fructose, uh so acid and sugar, we talked about this a little bit last week. Acid and sugar, you'll invert. By the way, I built so stupid. I don't know why I did this.
Theoretically, it was for the book, but I built a a uh a really cheap polarimeter so I can now check to about I mean it reads to a tenth of a degree. I've printed it on my 3D printer, but you know, probably I'm getting like half a degree of resolution. So I can really check uh how much um light bends as it goes through solutions. And I'll give you, I'll give you guys, and like you can build it. If you already have a multimeter at your house and a 3D printer, you could build this for like six bucks, right?
I mean, like it's really cheap. But uh what I'm working on next, uh there's some things I make better, but I shouldn't make better because I don't have time to make it better. But one of the interesting facts I figured out was uh, and you could actually just do this with your computer monitor if you didn't care. So malic acid, I use a lot of malic acid, right? I use mainly citric malic, tartaric, and lactic.
Those are the acids that I use and succinic, the acids that I use in cocktail work. I guess in food you could use them too if you're correcting serums. But uh malic acid, um natural malic acid. So malic malic acid is a chiral molecule, meaning that it it exists as two mirror images, right? And as light passes through uh in one, it'll get rotated to the right.
And if it passes through the other one, it'll get rotated to the left. And in your body only, or in fruit, only one of those molecules is made. So if you take malic acid from a fruit and you pass light through it, it will bend light. If you take most malic acid that you buy in the store that's synthesized in a lab, the way it or synthesized, not in a lab, but synthesized malic acid, it both both like left-handed and right, both left turning and right turning ones are made kind of equally. It's called a racemic mixture.
And what that means is is that it doesn't bend light at all, right? Because it's an equal mix of those two molecules. Why is it important? It's important because that malic acid is more sour than the natural malic acid. So the malic acid that we've been using for years, you can buy the one that is biologically identical.
But most of us, and I checked the one that I have at home, and it is a racemic mixture of L and D, leveratory and dexterotary malic acid. And so it is more sour than regular malic acid, but it seems to match citrix because I've been doing it for years and years. Anyway, uh digression. Uh, what were we even talking about? Oh, polarimeter?
You can buy one. I don't know, whatever. You can make it real cheap. It's fun. Uh oh, sugar.
Sugar is gonna invert in your uh syrup uh relatively quickly. So if you're gonna make one of these syrups and try to like, it's not gonna be the same because it's not fermenting, but speed age, right? In other words, like do some sort of like temperature induced like breakdown products, which could be delicious, right? Be aware that it as it inverts, which will happen relatively quickly, fructose is going to brown and turn kind of caramel colored at a much faster rate than sucrose will. So if you put fructose in, you have to really watch your temperatures because the caramelization temperature of fructose is much lower than that of sucrose.
That's what I was gonna, or the browning temperature is much lower than that of uh sucrose. All right. Yeah. But uh encourage someone to try it because that sounds delicious. I might try it.
Just throw that sucker in the rice cooker and walk away. I told you the longest, I think the longest that the Zoji Rushi will uh tell you how long it's been in keep warm is a hundred hours. And I left rice in for over a hundred hours once to see what would happen. It was fine. It wasn't like, I wasn't like, oh man.
I, you know, I was kind of hoping I'd be like, this is delicious. And then you need like like a bunch of them so that you could always have your hundred hour rice around. You know what I mean? But I was like, this is not, this is nothing. It was like had a slightly amber color too.
That it, but it wasn't like, oh, I gotta do this. You know what I mean? Yeah. Yeah, I've done a hundred hour race on accident before in a Zoji Rushi. Yeah.
What was your was your uh what's it called assessment the same? Meh. Fine. Same, yeah, same exact yeah, exactly. It was it was not surprising in either direction.
You're like, okay, yeah, this is what I would expect. I mean, it is freaking surprising that the Zoji Rushi is so good that it can keep rice for a hundred hours in all in in decent condition. That is freaking surprising. Yeah, that's true. That's true.
But yeah, not a uh not a culinary revelation. So anyway. Uh hey, John, you wanna take this uh opportunity to uh push the Patreon pump it, pump it? Patreon.com slash cooking issues. Get access to a whole bunch of great things.
You get to call in your questions live. You get your uh any questions you have prioritizing the answering with Dave. Um and I'll put the files up for the polarimeter uh when you know Quinn's back on in case any of you have a 3D printer and care about the way light is bent as it passes through through solutions. There you go, and super cool stuff being shared uh through the Patreon as well. Access to the Discord with a great community of like-minded individuals, and yeah, uh check it out.
Patreon.com slash cooking issues. Yeah, all right. Uh now, uh, we didn't finish this question last week. Devin Patel wrote in and said, uh, hey, uh, what is the uh best quality and flavor pre-ground wheat I can buy from a store online? It is for making f unleavened flatbreads.
I'm searching for the highest quality and bless best flavor. Thank you. Okay. So uh a couple a couple of things. I didn't uh I asked for some uh more information.
I did not receive any more information, so I'm just gonna make some assumptions and and oh, and by the way, uh Devin also said uh don't get the the DI fluid uh machine, the Omni, the one that does particle roast and uh Agtron. Yeah, well, I'm not gonna buy it for coffee because I don't need it for that. But I would love it. And I I sent them an email and I sent them a uh uh you know on their Instagram. I want to know if it if they're ever gonna modify that sucker so that I can have it do flour, because then it would be worth it for 100%.
Um anyway, uh also Devin wants to know if I can juice uh um galangle in the uh in the covings. I don't know. I would bet galangle's a lot drier than uh than uh regular ginger. I like galangle. Yeah.
And but in relatively small, like not as like I like it, I like it as much as ginger as a flavor idea, but not in the quantities that I like ginger. So, like in recipes, I have recipes that use like all of like all of the normal ones. You can't get uh whatever the name is, I forget sand ginger, whatever the stuff that's in um that's in the uh salt chicken spice rub mix anyway. Uh that one I can't get fresh, but you know, uh the regular ginger turmeric and um and galongle. Remember that syrup we used to make, Stas was so good, right?
Yeah, yeah. No, no, with all three, but I am just not gonna juice turmeric. I'm just not gonna do it. You know what I mean? Just not yeah, not worth it.
Not, yeah. Just not. No, it could be the most delicious thing on earth. I'm just not gonna do it. Hey, speaking of the other things, remember how I told you that um uh at the bar back at Booker and Dax days, like they would not allow me to put a stinging nettle drink on the menu, like nitrile muddle stinging nettle.
So when you when you nitrom stinging nettle, it uh it it the little barbs are broken down, they're broken. And so then we even without cooking it, you can consume it, no problem. And they're like, Nope, no, nope. And I was like, but nope, no, no. Wouldn't it be fun?
But I I like we should talk about how we might be doing an event, several events in LA. Yeah. Well, so like uh I might get excited, get ready. Uh yeah, we might be hooking something up. Uh yeah, uh at uh, you know, uh in um in LA.
Two things. One uh we might try to do something separately. I might film something over there with uh with Dave Chang if we can get the scheduling everything worked out for one of his new things, but then we might do something uh separate. You know, Nastasia loves an LA event, and it will not be a sub party. And it will not be like when uh poll cat when uh Aaron Polski had uh Nastasia and I fly out to uh do an event at Harvard and Stone and had us prep for three drinks, not three cocktails, three c not three recipes, three drinks.
And like uh that's when Stas, that's when you and I were like, what the hell? And then we had to run to Ralph's. Oh my god. Like we're gonna do it. But then he took us that to that weird uh trip bar, chip club.
Yeah, yeah. Where it's like, you know, it's just not my that's not my like I know it's like was high class pole dancing situation or whatever. High class, but like just not my c not my thing. I like to like keep my, you know, lascivious thoughts and my drinking separate. You know what I mean?
Anyway. Uh so this one we will prep at least nine drinks, not three. It was what was the actual number of those stocks? It was something absurdly low, like thirty of thirty of each or something like that, right? I think even lower.
I think it was like twenty of each, and then we had the apple heads, nobody cared. Oh, they cared. Yeah. They some people care. Oh, I mean, Harvard and Stone didn't care.
Some people who showed up cared about the apple head dolls and the boots with the fur. But uh and you know, Nastasia just learned recently that Vincent Price, I knew this because my grandpa knew tangentially knew Vincent Price. I can't imagine them being friends. But uh Vincent Price, you know, good cook has a cookbook. We should get the Vincent Price cookbook.
And if you're gonna do a I'm gonna cook one like every recipe in a book, why not the Vincent Price cookbook, right? 'Cause like what does it matter what? You know we should do we should rent Vincent Price's old house in the Hollywood Hills and make a dinner of Vincent Price's recipes. And it's and it's and like every five seconds it's just the laugh from thriller over and over and the wax houses playing in the background. Yeah.
Yeah. Yeah. I mean, Vincent Price was an amazing, had an amazing look and sound to him, right? I mean, just like awesome. Yeah.
Yeah. I wonder whether he was a good dude. I have no idea. Who cares? But we have to then get the apple head, uh, the shrunken head Vincent Price uh box, right?
Didn't I buy you one of those or did we almost buy one of those? Daggy No, we have one. I think it's at my parents' house. Yeah. Sweet.
Now you have to go find a real light bulb. You have to go on eBay and buy a light bulb for it because no one makes real, you know, incandescent light bulbs anymore. Back to Devin's question of uh whole wheat. So there are a number of uh there are a number of different factors, right? So um I make all my whole own whole wheat, so I haven't actually bought any whole wheat that I think for flat flatbreads that I think is awesome.
And every whole wheat flour that I have bought that's commercial, um, other than the ones I'm about to tell you, are relatively meh. You know what I mean? Like, in fact, most of them, even from high quality people, I dislike. Like, you know what I mean? Like I just don't like them.
Uh I haven't tested them on flatbreads, but I don't like them. Um also the question is like, how flat? Like, are we talking like tortilla chipati flat? Are we talking, are you considering non and pita to be flatbreads, right? Because they're different, right?
But like what do you you guys consider pita flatbread? Yeah. I mean, I think flat-ish. Yeah. I wish we lived in a country where the pita game was so strong.
You know what I mean? Yeah. I was just I forget who I was with. I was with someone who had just flown back from uh Tel Aviv, Elon Hall. And uh, and uh he was like, I was like, yo, I've never been to Israel, right?
So I was like, oh man, is the pita game just like so good there? He's like, the average idiot makes a pita that's better than the best pita you can buy here. And I was like, that checks out. I'm almost so angry. You know what I mean?
Uh I was like so bent because uh anyway. So back to this question. So the reason I don't like most whole wheat flowers is uh they taste bad. You know what I mean? I think that's the thing I don't like about them is the fact that they taste bad.
And I have my theories about why are like too long to get into here. I have not yet tried ordering like super fancy stuff from like uh Anson Mills. And if you're looking to make flour tortillas, I would try the the Hayden Mills makes a uh a blend that I've had decent luck with with uh tortillas. It's a mixture of their Sonora, because like Sonoran uh white is fantastic for flour tortillas, but I believe theirs is a mix of mostly Sonoran white with something else uh ground and it might be light, like lightly sifted. The issue with flatbreads is and let's so something like a pita or a naan has relatively similar needs from a bread perspective as bread.
Okay. Things like tortillas and chapatis, so like that category has an entirely different set of needs, right? So those need to be so naan and uh pita can handle like a normal bread dough, and you're just making them flat and and and working with. Whereas like tortillas and chapati need to be high hydrate, very finely ground so that they uh aren't like kind of glued together. They need to be very high hydration so that they can puff up when you cook them and flip them.
And at the same time, they need to be easily uh rolled or machined or handled into very thin uh layer, thin discs. So that combination of needing to roll it out thin, but it needing to be very wet. So you can't make it like pasta, which has a very low hydration, needs to have a higher high hydration, like 70, 78, like 76, 78% for a lot of these things, hydration, right? So in order to get that, you need a very different kind of flour than you would for normal bread. If you want to use whole wheat for a normal bread, I would buy, I don't know who to buy because I don't buy and make my own, but uh uh high extraction flour is gonna be the best because they're gonna sift out a lot of the largest brand particles.
It's still got like 85, 90% of the wheat is in there, a lot of great taste, and it's gonna act like normal bread, right? For uh if you're gonna do like the only good whole wheat I bought is the uh is the stuff for chipotties for that kind of flour. And you need to look for um um it's it's made in a different way. So most like uh western style milling is done to kind of decrease the amount of heat. Everyone's worried about heat damage on stuff, and so they grind as fine as they can on roller mills, but they try to keep the heat production down.
If you look at like traditional atta flour, whole wheat uh flour for chapatis, uh done on like a chalky on a on a mill, the these are ground at very, very high, at very high temperatures, very fine, uh, with a lot of starch damage. And what that means is you have a very fine flour, high starch damage, high heat. They absorb a lot of uh water, right? So they have a they take a lot of water on. And so that flour is like the best for making that you can buy for making uh a chipati.
So uh if you're gonna do uh and I've also done them, I've also used them for, you know, tortilla-like things that aren't like chipati, but you know, I'm talking like you can still roll it out very easily, even at 76% hydration, right? So like the stuff's crazy, and it absorbs that much water because of the starch damage, because it's whole wheat, because it's ground finely, and because it has the right amount of protein and the right kind of gluten to do that kind of work. Now, of the, I've only tried like four or five brands, uh, and I've never ordered it online to try to get super high quality. Uh, but the best that I have tried uh was uh Sujata's brand. Like I liked it a lot better than like SWAT or any of the other uh, you know, I think the other Lakshmi or any of those.
Um you can buy them now in vacuum-packed bags, and the nice thing about that is they won't go rancid as quickly. So if you can get like the um Sujata Chaki Atta uh in a vacuum bag, I've had decent luck with it, but I'm not gonna say it's the best, and it's not, you know, artisanal if that's what you're looking for. The covered smothered, good. All right. Uh more bread stuff.
Alexander um camarata writes in, yo, uh, this is Xander writing in from Berlin. Might get to go to Berlin in October. Might go to the uh Bar Convent uh Berlin. Although I hear it's now in Old West, not in Old East. It used to always be in Old East.
I'm gonna go to Old East. You know what I really am looking forward to again? And next time I go to Berlin? Schweinhox. Oh my god, I love Schweinhox.
You take the like the pork, the pork shank, and then you like braze the hell out of it, and then you deep fry it so it's like gooey inside and like crispy on the outside. Yeah. Oh my god, Schweinhox. Oh my god, pork. Do you know that?
Like uh remember Stas when we went to uh Milwaukee and they had uh those things they called pork wings that were like miniature, like Schweinhoxa. Oh my God. How good were those? So good. So good.
Those are those are what's it called? Trademarked. You can't we can't make something and call it a pork wing. That thing's been trademarked. But those things, if you can get them at like a they don't have them at bars over here.
I've never seen them on, I've never seen them on an East Coast menu. But uh if you could get yourself uh the that's basically like mini Schweinhawks, which is like sweet. And I think they're pre-cooked, and I think you could probably drop them from frozen in the fryer. And is there anything better in life than just being able to drop something from frozen in the fryer and pull it out and eat it? I don't think so.
I don't think there's anything better than that. I mean, maybe there is. Um so uh calling a writing from Berlin, not very important question, uh, but I heard y'all uh are taking more questions. So here's a go. My friends and I were discussing why in the United States most bread you buy, even quote unquote healthy bread is so soft.
Uh Xander, you know I don't believe in health. I do not believe in health. But many people do. I would say almost everybody does, just not me. But let's just take your question, stipulated, healthy.
Um example might be uh Dave's killerbread.com. You guys uh familiar with Dave's killer bread? Dax likes Dave's killer's bread. Kind of a good story. They uh the the people who started Dave uh Dave's killer bread, one of them, you know, had been in uh prison for like 15 years, came out, and then his, you know, went to, I guess had a family bakery business and went back with his brother and started it, and they're uh a second chance employer.
So like they they do a lot of hiring of people, uh, you know, and they don't, you know, take your criminal uh record into account. Which I have more people should be doing this kind of thing. Um so uh I'll say that about Dave's killer bread. It's but my family does eat it. I don't because I don't eat that kind of sandwich bread typically.
But point taken, um, why is uh why is it so soft? Uh if you buy full corn broat in Germany where we live, it's extremely dense. Or if you buy a rye bread in Denmark, it will look nothing like the rye bread from Dave's killer bread or even rye bread that you get at any deli. Uh, what can explain these differences? Well, briefly, they're entirely different things.
Uh rye bread in the United States, the kind that you're talking about. In fact, I looked at Dave's killer uh breads, rye breads. Most people, when they say rye bread here, there's some rye in it. There is rye in it, but it's not a hundred percent rye. And I looked at their their rye bread has rye flour and wheat flour and like whatever like pile of seeds that they pre-soak and throw into it, that's their shtick and wheat gluten and all of this to try to make it into kind of uh, you know, a bread that is what the Americans consider bread.
Whereas full cone for you know, full corn broat uh usually has like whole clack cracked things. It's just it's an entirely different, it's an entirely different process, right? So these guys are using what amounts to standard flour, not standard, like could be whole wheat, but like ground like normal flour and the with the intent to make a uh a big springy loaf, as opposed to, you know, like the situation where you know how they used to say you throw in three kernels and you get and you uh you throw in two kernels and you get three out. Like that's the full corn uh uh, you know, grind, you know what I mean? Uh so they're just entirely aiming at entirely different things.
Is that I mean like I'd have to go for hours and hours, otherwise to go kind of deeper into it. And I don't make a lot of full corn broat, by the way. Um, but they're just designed to be um designed to be a lot denser, especially the ones that are 100% rye, uh, or the ones that are ironcorn, they just don't have the gluten structure to make the big kind of breads that we make. And so because if you're gonna use eincorn or if you're gonna use uh uh rye, 100% rye, it's going to be dense. And it's going to, you know, they ferment it for a long time, so it's more sour.
We got a call? Call or you're on the air. Hey, yeah, yeah. Quinn, how you doing? Good to hear from you.
Uh, you know, I thought I'd just check in, make sure everything's going okay. Yeah. Well, good, good to good uh good to hear you. Glad you could uh call in. Yeah.
Been uh deep. Oh, yeah. Go ahead. Promote it, Quinn. Promote, do the promotion.
Uh again, the patron will already have seen this over all of the other podcast listeners. Tinyearl.com slash B D X survey. Wait, it's pronounced Earl. People pronounce it Earl like I do. Earl, like the show.
Yeah. All right. Earl. Tiny URL. No, no, no.
No. I I I 100%. I'm like, it's probably I'm wrong. Like, because I don't know anything. You know, for years I called the hashtag symbol still pound.
You know what I mean? Because that's what it is to me. It's a hashtag. Hash. So yeah, Earl.
Should I say what do you say, Stas? Do you say URL or Earl? URL. Uh. So that's the dividing line.
Like uh somewhere between I'm a URL guy. Your URL. So somewhere between you folks and Quinn and John is the is the Earl line, is the Earl demarcation. Most other people I know are URL. Really?
Yeah. I kinda I I don't mind Earl. I don't mind it. Earl's cool. I like it.
Yeah. Yeah. I mean, you know, yeah. Uh uh, I'm for it. All right.
So why don't you tell them what the survey is for, Quinn? Why they should care, why they should take it. About uh getting feedback from the player chap, making improvements, and also cooking habits and hardware related questions for current deck. Yeah. Uh do we uh have any uh speaking of podcasts, do we have any uh guests who are in the pipeline that haven't been fully hammered down yet, Quinn?
I mean, Chris Young is in the pipeline. Yeah, but I think we're converting it. Yeah, then we can release all the all the creamy, all the creamy hounds on the creamy inf uh the creamy information, right? Yeah, yeah. Yeah.
Yeah. All right. All right. Uh all right. So are you are you sticking around, Quinn, or do you have to pop back off?
All right. I guess I guess he popped are there? Yeah, he's still there. So uh that was Tiny Earl. What was it?
What did he say? It was like I say it, say it uh say it again. The the the survey website. Is anyone remember? Tinyearl.com slash bdx survey there.
Quinn, what's the URL? Uh the Earl again? What is it? Give it to him one more time.com slash BDX survey. Tiny Earl.com forward slash BDX survey.
BDX survey. BDX survey. UR Cool. Oh, yeah, it's no URCool, which you know what I think about that. By the way, you can still uh still uh pre-order that stuff.
Still pre-order, still going. Yeah. We're excited. What'd you say, Sus? Oh, uh yeah.
So uh the pre-order site is is uh your cool what is it stuff you are cool forward slash you are cool.com forward slash spins all or some crap what is it I don't know geez Louise we're the worst people on earth just go to modernistpantry.com and the link to it or go to Bookerandax.com and the link to it why are we so terrible at this uh Ron Ford writes in does anyone have any recommendations wait Quinn before uh before you go uh I know that you've been uh you know super uh preoccupied over the past couple of weeks but any any good cooking information that you have any uh anything you've tried out you always have some interesting craziness that you've tried oh yeah I'm before all the craziness I did a yakatory dinner it turned out pretty good yeah yeah in you did inside do you have one of those indoor yakatori things that like is like with the enchanton in the backyard oh yeah yeah but were were like what was your was your method like hotter than surface of the sun kind of a situation like super fast or like you know more standard cold a lot of record yeah yeah yeah we need to do the uh we never built it we were gonna do the uh Sears all like the upside down Sears all like yakatori death bucket thing where it's just like you know what I mean like infinity infini flame you know what I mean yeah but never did it no you know, and we probably won't. So I was gonna say where there's life, there's hope. But nope no hope. No hope. Uh and uh what what was your favorite thing on the Yaquitori?
Did you do the uh uh please tell me you didn't do the uh uh undercooked uh chicken situation? Nastasi and I had that when we were like, meh, right? Wasn't worth it, right? Stas. It wasn't like I need that undercooked chicken again, right?
It was pretty good. You you would have ordered that again? I would have ordered almost any of the other things we had at that restaurant again first. I mean, I didn't hate it. I I liked it, but I wasn't like, oh my god, why don't we have this in the U.S.?
You know what I mean? Compared to the other stuff we had there. That's all I'm saying. Sometimes I think about it. I stand uh I stand uh uh, you know, it's it's uh, you know, what is it?
What is the f the Latin phrase? What is disgusting is not in dispute. It's not, it's the they they go stibest on us disputada. Yeah, which I which I have. You can't dispute what's disgusting, because it just is.
It's the exact opposite of the meaning. Exact opposite. Uh Ryan Ford writes in Does anyone have any recommendation uh on how to cure olives? Uh my trees are going crazy this year, and my attempt to salt cure them last year ended up moldy. Any good resources or books on bless you.
Any good resources or books on the topic? And has anyone tried to press their own olive oil? Okay, so I think here's the issue, right? So, Ryan, uh Nastasi and I had business dealings once with someone who uh their whole McGillo was uh they were Israeli, uh, or we didn't actually, we almost had business dealings with them, and they did a olive home olive press situation. Remember that, Stas?
No. It was one of the our people that we were dealing with, they were gonna bring them in for investing, and that their whole money thing was the home olive press. Anyway, uh Nastasia has repressed this memory, which is probably smart. Um, I only ever tried to press olives one time in my life in 1994. I tried pressing olives because my future at the time in-laws had a single olive tree in Litchfield Park, Arizona, and uh it was a nightmare.
It sucked. Uh, I did salt cure those olives and they were good. But the short answer to your question is I don't have any information or books because I haven't had access to an olive tree in like 25 years, 30 years. Um, but I think we should have oil can Coleman Bansuri King come back on and do a little research because the presses I did look at uh all have problems, and he's gonna he can talk more than any of us about like why exactly how much you extract out of an olive and how you extract out of olive is gonna affect the taste of the oil, right, Stas? We should do it when we're all in LA, yeah.
All right. Come on live. Justin writes in. I remember Dave mentioning using a rotavap to distill the way tomato leaves smell. I'm not gonna have a roto vap anytime soon.
Is there a different way to get that aroma or taste out of the leaves? Everything I've Googled so far is not for food. I don't have any way to get the aroma out of it uh other than distillation, but I will think on your problem. Uh I will think on your problem, Justin. And in the 57 seconds we have left, um, did I talk about the uh sugar experiment we did in at Kampari last week?
Where did I talk about it? I'll say it again briefly. So at Tales of the Cocktail, we did a uh test of daiquiries where we tested um 10 grams of sugar versus the equivalent amount of simple syrup, which is a little more than half of an ounce, and three quarters of an ounce of lime, two ounces of rum, sugar versus regular simple syrup, and two thirds of uh bartenders tested preferred sugar, and it pissed me off because I don't want to use sugar at the bar. I then did that same thing in UK, same recipe, and again, sugar one. Here's the thing, right?
Sugar one over simple syrup and rich simple syrup with at the same amount of sugar. But then we ran a second test. Ready for it, people, where we did 20 mil 20 uh milliliters, which is a flat two-thirds of uh simple syrup instead of the the half, and the equivalent amount of sugar, which is 12.3 grams, not 10 grams, and then simple syrup won by the same margin, two-thirds. So in a s in a super dry daiquiri, sugar wins, and in what I will consider you know, the daiquiri that I'm more used to making, right, with 12.3 grams of sugar per 60 ounces and two three quarters of lime juice. That sucker, simple syrup one handily, so sweet cooking issues.
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