Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live and wet from the Heart of Manhattan Rockefeller Center, New York City, New Stand Studios joined as usual with John here in the booth. How you doing? Doing great, thanks. Yeah.
Yeah. A lot brighter than you. Yeah. Yeah. Yeah.
Yeah. Wet. Yeah. Yeah, yeah. Got uh Joe Hazen on the panels.
How you doing? Doing all right, doing all right. We'll look like a little wet pup. Yeah, yeah, I wish. Wet pups are cute.
Got uh got uh Nastal headed up the coast, got Nastasi in Stanford. How you doing? Okay. Yeah, you enjoying your electrical panel, which is on the Fritz. No, I this has been miserable here.
It's disgusting. Yeah, yeah, yeah. Uh now going across, but staying in our country. We got uh Jackie Molecules in LA. How you doing?
Good in LA. Yeah. Well, you were there last week too, remember? I was there with you. Uh I guess I was at a wedding in Minneapolis.
Oh this weekend. How was how was the uh how was Minneapolis? I haven't been there since I was a small, small child. That was nice. You know what I did when I was there when I was a small, small child?
We caught a whole bunch of catfish. I was upset when I realized that the people we were staying with don't eat. I mean, I mean, catfish, not the best fish, but so we buried them all in the yard as fertilizer, like 20 of them. Like 20. Not like two or three.
Twenty. Oh. Yeah. I was like seven, and I was like, ooh, fish. And then I was like, we're like, well, why are we burying them?
Doesn't mean I said to this day. I still don't understand. Like, you know, f all you know, 40, whatever, seven years later. But get what? That's not the important thing.
Going up that coast a little bit into the great country of Canada. We have back Quinn! How you doing, Quinn? Hey. Hey, yeah.
Return. If not triumphant return. Yeah, well, anyway, good to have you back, buddy. Uh yeah. Yeah.
All right. So uh, well, the people who were in LA last week, we got a lot to talk about over what happened in the in the past week. But, you know, John, of course, stuck here. New York, man, me. Hey, man.
Your choice. All right. So uh yeah, so what do you what do you guys got going on? What's what's uh what's good. Wow.
That much I I got a lot. I got a lot to talk about. Quinn, you got like over a month of pent up stuff here going on. So what do you got? Oh, let's see.
Um, just as I was crashing and burning, I did a yakatory dinner with some family friends. That was pretty good. Did the whole like breakdown? I got four yeah, four breeds of chicken. Chicken bear.
Okay, what were they? Uh they were actually trying to breeds, because that's what I could source. Any bantam silkies, any black chickens? Probably silk is no black chickens. Black chickens.
I know, I know. They're tiny. You know what they you know what they do? They taste real good. They're tough.
They're tough as nails, but they are delicious. And they look bizarre. They look bizarre. Probably not great for decoratory, though. No, I don't know.
Because you're if you're gonna do like super fast on the outside, yeah. I don't know. I guess it depends on what you're looking for. You know, uh Harold McGee met this guy in, I guess, Spain, whose name I forget, who's like, I only like really chewy meats, you Americans are the worst. You know what I mean?
So, I don't know, man. Yeah. No, no, no. I mean, clearly Japan likes like tender meats because look what they do with their with their stuff. You know what I mean?
Like us. Anyway, go ahead. Yeah, what do you got? Again, there's like a standard North American, nice chicken. Well, which is it, standard American North American chicken or nice?
Because there are people who say you can't be both. I like, you know, our relatively soft, tender chicken as an item, even though I think it's problematic. I enjoy eating it. Well, again, I got like a nice local producer. Again, they I I got um on the mainland, shipped frozen.
They're like a fancy culture producer. So they had their standard chicken, and then they had the other breeds. Yeah, and uh, did did which chicken reigned supreme? And did you take a bite out of a bell pepper like old school? Are you old school bell pepper biter?
What is what do they do in the American Iron Chef? In the original Japanese Iron Chef, when they say, Whose cuisine reigns supreme, the guy takes a bite out of a bell pepper. An apple, anyone can take a bite out of an apple. Only a lunatic stands up in front of a huge group of people and takes a bite out of a bell pepper. You know what I mean?
There's a green one too. Real crazy. Yeah, real nuts. You know, you know what? I have to say, for the first 40 years of my life, I was like, who the hell wants green peppers, green bell peppers?
And in the past like 10, 12 years, I've been like, you know what? They got their place. I was like, like all the way up until like maybe in my mid 40s, I was like, I was like, if you uh like a hundred times out of a hundred, if you put a red bell pepper on a table and a green bell pepper on a table and said, Go, I'm gonna take the red, like a hundred times out of a hundred. But now I understand that there's a see. I always thought of like a green bell pepper as a red bell pepper that wasn't ready yet.
You know what I'm saying? Okay, you know what I mean? Oh, yeah. Yeah, I'll bring that. Yeah, it's like why'd you kill it so young?
Wait, just wait. You know what I mean? Uh different now. I'm a different man. I'm not gonna say a better man.
Most people would say worse. Anyway, that's that's that's like saying that's like saying green tomatoes have no use. Okay, well, okay. When you say green tomatoes, do you mean underripe green tomatoes, or do you mean tomatoes that God meant to be green? Either.
Well, they're very different animals, right? More the first one. So underripe tomatoes. Yeah. Can I tell you something?
That I'm gonna say two things right now, they're gonna make everyone think of a terrible person. Have you ever had an other than pickled tomatoes, which aren't as good as pickled cucumbers? Sorry, people. Have you ever had like a fried green tomato or any green tomato preparation where you're like, oh my god, if I don't have that again, I'll die. I mean, I made some fermented green tomatoes, they were really good.
That's pickled. Yeah, the answer is no for me. Yeah, and I like pickled tomatoes, green tomatoes, because you don't have there. Did I ever talk on the show about the pickled uh semi-ripe, the reds that I used to do? They turn into like a salsa texture because they get real soft because there's enough sugar in them that they break hard down, but they make a fantastic fermented like pico de gallo.
They're great, you know what I mean? You just ferment your lacto ferment them as normal with the onions and the garlic. Then you just drain off the liquid, hack the whole thing up, and it's like, get it? Pickled de gallo. Do you get it?
Do you yeah, yeah, yeah, yeah, yeah. Pickle the pickled de freaking gallo. But it has one benefit. It is delicious. And also, you know how like you make extra pico de gallo and you're like, this is gonna be fine.
And the next day you're like, this is fine. And then you keep eating it even after it starts. Because fermented in your fridge, pico de gallo isn't good ferment. It's like it's not lactic, it's like ethanol fermentation. And it just tastes not the best.
No. It's not the best. I'll tell you this though. Careful with the uh pickled de gallo because it has a huge salt content. Not huge, but big, bigger than regular pico de gallo.
Anyway, so I digress. Uh again. So, Quinn, whose chicken reigned supreme? Was it the standard chicken or one of the fancies? And if it was one of the fancies, do you at least remember that one?
Oh yeah, I remember the breeds. One was called loon kong L O O N G space. K-A-O-N-G. Um, like loon the bird with a G and Kong like Donkey Kong. Yes.
Okay. Um, we actually had, I remember now, there was only three breeds, but with that one, we had a male and a female bird. Ooh, so what do you what do you like better in Kong? Did you like the the Donkey Kong or do you like the uh the female Kong? Uh well I don't you gotta remember I don't execute these things.
So we didn't keep some trick of what was left. There was definitely preference part to part, but there was no overall winner. Oh, so you did it the way uh you did it the way that what's his name did when he invented the pressure cooker. Oh, is that Rumford? Where he cooked did two lambs and he put the two lambs on opposite sides, didn't say a damn thing.
McGee's t I should know it exactly because this is one of the stories McGee tells at the beginning of the Harvard lecture every year. And so I've heard it for like 12 times every year, so you'd think it would sink into my thick skull, but I'm used to pr I'm prepping while he's talking, which I maybe looks rude, but I have no way around it, right? So I'm prepping while he's talking. So anyway, I believe it's Rumford. Uh someone like that.
Some similar baking uh powder named uh, you know, person who used to be from the United States, was a traitor Tory and had to escape to uh England to escape being freaking pillowed here after the war. Someone like that. That happened to Rumford. Yeah, he's a he was a bad American. Okay.
Yeah. Anyway, uh so like maybe it wasn't him, maybe it was someone else. I think it was somebody else now that I think about it. Anyway, whoever in the hell it was, he pressure cooked one. It was called a digester, I think.
Pressure cooked one and then regular roasted the other one and stuck them on opposite sides of his party den. Whatever they call a party den back then, right? And just weighed them and then seed which one saw which one had more eaten. That was the science test, the Quinn style science test. So, for instance, the leg of one was eaten more than the leg of the other, but there was no overall No, again, we were like, you know, we we had all heard it out, so we didn't have like a we were doing part by part, but I don't remember if everybody got every part of every chicken.
Because we've only had like one of each. One chicken of each. Yeah, so you had an N of one, too. Yeah, we're gonna get into this later because someone asked a question that this is directly uh related to. Now, uh, just so I can judge your family.
Uh is your family more uh breast people or more thigh people. Um again, everyone was down to eat all of it. I mean, if we're having like a standard breakdown chicken, I think we're definitely more thigh people. My sister-in-law is a chicken breast person. This is it's always the sister in law.
I'm a chicken breast person too. You're a breast person? What? Whoa, really? Yeah.
What? Wow. Oh. Yeah, I mean, listen, I I love the thigh and drumstick and everything too. Love it's all great, but yeah, I don't know.
It's just something about a nicely cooked chicken breast that yeah, that's a spot. Wow. Yeah. What about skinless moelish chicken breasts? Definitely not.
No, no, no, no. I like breasts for a cut, like. Here's the thing. Like, as someone who likes to bulletproof everything in my life except for my relationships, like thighs, right, are so much more bulletproof. Yeah, absolutely.
Chicken thighs are the skate wing of the poultry world. Right? If the question is, if I'm going to a restaurant and I don't trust them, you get to skate. Why? Because you can beat the hell out of a skate and it's still gonna be good.
I mean, you could hammer a steak. You could take a sledgehammer of heat and go hoop-boom, and that skate's still gonna be edible. Same with same with a thigh. Yeah. Do that to a breast and you toast.
Yeah, absolutely. You toast. Yeah, yeah, yeah. You know what I'm saying? Yeah.
Um, I mean, yeah, I'll give you time. Yeah. What do you got? What do you got? I'm gonna say I've got more news.
Oh, yeah, but let me give let me give John a little prop here. Let me give John a little prop. Okay. If you're actually judging a chicken, the flavor of a chicken, I would guess that a better chicken has more differentiation in the breast because it's more subtle in general. So if you're looking for subtle differences in chicken, maybe, and definitely to see whether or not someone can cook something properly.
It's gonna be more difficult to cook the breast properly than it is to cook the Yeah. I just like the taste. Yeah, I don't know. So what I grew up on. All right, let me tell you this.
Chicken breast is the uh is the pork tenderloin of the poetry world. Oh, sure. And you like pork tenderloin. I mean, I don't love it, but that's like another thing I grew up on, you know. You go to somebody's you go to somebody's house, right?
And you're like, I brought this, whatever, side salad. What's the main dish? And they're like, instant pork tenderloin, and then they pull that like glass thing out of their oven, and it's these thin tubes of desiccated meat that come out with like sauce that is evaporated and glued to the bottom of the glass. Yep, because they didn't even add like extra liquid or fat. And uh you're like, oh you're like, I'm so glad I brought this.
I'm so glad I brought this Merlot to pair with it. Zing. Oh man. Anyway, yeah. Alright, so what else you got, Glenn?
Well, basically, that was that yakutori dinner happened like as I was getting sick. And then really, right in the thick of things, um, because I was already booked, my grandma and uncle uh arrived from Ontario. So that was great, but you know, not great timing. Um but you know, it was fun. We cooked, you know, five days a week.
I got her recipe for gnocchi and a certain type of cookie, and I actually snuck scales into a few steps. So I have actual measurements. You mean you made her weigh the crap while she was doing it? Yeah, it was like, you know, my uncle distracted her. Yeah, you know that you know the you know the trick, right?
You know the trick next time she comes. The the trick to this is you pre-weigh everything, including the container it's in. And then you just weigh the crap afterwards. I am but sometimes like like she boiled the potatoes at the Airbnb and then like brought them. So it's like what are you gonna do?
What are you gonna do? So she doesn't use them hot, huh? She lets them full cool. I know I like literally every article, like contemporary article I've read about how to make the best gnocchi. I swear she does the exact opposite.
I think hers are better. All right. Uh I've I've said this on the air before. I am not the uh I am not the Jedi master of gnocchi. I am a spotty gnocchi maker at best.
My good gnocchi is is good, and my bad gnocchi is meh. It's fine. It's not not inedible, but it's not like. I used to make it like every week, and then I was like, you know what? I'm just not, I'm just not.
What are your guys' thoughts on uh Parisian gnocchi? John's pro because of course he's a Francophile weasel. You like him? Again. Again.
A ball. And you got extra? When does that come up? Like you're like, I'm making shoe pastry. I got a whole bunch extra.
Get a pot. You know what I mean? Like, how does that come up? I mean, that's happened to me many times. Why are you making shoe paste?
Shoe pastry is one of those things. Here's another thing people are gonna get mad about. People are like, if look, I worked at the French Culinary Institute, all right? For years. And every event, here's the gouchers.
You know what I mean? So it's like, if I never have another gougère in my life, it's fine. I'm fine with that. You know what I mean? Especially like, here's the gougère we made four hours ago.
You're like, ooh, great. You know what I mean? Like, I don't need it ever again. I'm fine. They're good.
I don't know. No one's with me. No one's with me. I'm with you. I'm with you.
Yeah. What do you were all thoughts on um air frying gnocchi? Never tried. But I don't understand why instead of deep frying? It's like boiling and frying?
Yeah, exactly. How much butter? I don't, I don't know. Somebody said it to me. It's like it's delicious.
You gotta try it. And I'm like, I don't know about that. Before anything, it's like halfway to a tater tot at that point. Kind of, right? I've had it, it's good.
I think they do it at Frenchette downtown. Oh with some conte and some Parisian ham in there. It's quite good. How loud is it down there these days? When you're ordering the gnocchi, you're like, I have the gnocchi!
Like that because it's so loud. Oh my god. Nastassi, you remember how loud it was when we were there last time? A long time ago. Yeah.
Long time ago. Uh wait a second. So I'm back to this. You're at a table, right? And someone puts a bowl.
You know who loves you know who loves Parisian yolkie, by the way, is Wiley. Loves to make them, makes the shoe pastry for that, not so that he could hand me a bunch of gougers first, right? So it's kind of a good name, though, shoe pastry. Cabbage pastry? Like little cabbages.
And that's what it means, right? Yeah. Because it puffs up the little cabbage. Yeah, it's kind of nice. Look, they are fun and a miracle.
And they're it's a cool recipe with the precook and all that. I enjoy it. I enjoy the theory of it. I just never need to see it again. So, uh a bowl of Parisian yucky shows up, and then a bowl of like honest to goodness Italian potato and yucky show up.
You know, not like a deep bowl, like a nice, shallow like bowl, right? Okay, which one do you pick up? Probably Italian Italian, all right. Stas. Italian Italian, okay.
Yeah, obviously. What'd you say? I've never had the Parisian one, so I have no idea. I'd probably pick that one up because I've never had it. Yeah, you'd take two bites and you'd be like, give me the Italian.
I do fear I prefer, I I have made the Parisian style as a component for a soup. I prefer that. I'll make chicken and dumplings with that technique. You know, like a standard like leaden, like European style dumpling, like chicken and lead, basically. I kind of like I like dumplings.
Well, it's we it's weird. Back in the day, I watched an episode of Goody, Adolf Brown, like way, way back in the day. And he always said that there were two styles of dumplings. The flat only two denser, more noodle-like one. Right.
And then more of a shoe pastry style. And then now in contemporary recipes, it just seems like biscuit dough. Well, that's no no. Biscuits have always been a valid thing. Just because Alton, I love Alton Brown, but just because Alton Brown didn't say that biscuits can be dumplings.
I've never, I've never, I've never else said seen a shoe pastry style dumpling in the context of chicken dumplings. Yeah. Yeah. I used to do biscuit dumplings all the time. They're fine.
I used to do gross stuff when I was like really young when we had no money. You know what I you know my one of my standard go-tos was? Get this. So we allowed ourselves one pound of bacon a week. This is right after he graduated.
This is when I was deep frying everything in the in the Fry Daddy. Anyway, so it was like canned, I can't remember everything. It was like canned beans and like a little bit of shredded cheese and a couple of pieces of flavoring bacon we were allowed. And then maybe some like canned tomato stuff. And then just I m would make biscuits and cover it all in a skillet and then cook the cook the biscuits on top of that crap in the skillet until the tops of the biscuits were done.
That was one of my standard, like we have nothing. Like that's pretty good. Yeah. That's okay. Um I forget whether I put mashed taters into it or all.
Anyway, that was what you know. I found my 1940s cast iron like polished pan at this thrift store for like two dollars, and you know, I still have that pan to this day. You know what I mean? But I have to say, I use the black steel more now. Like in general, like when I want something that is that style of non stick, I pick up the black steel unless it's going in the oven.
Yeah. And then I'm back on my cast iron. And not because of the weight. I don't really give a crap about the weight of the pan. A lot of people are worried about the weight of the pan.
I'm not worried about the weight of the pan. I don't care. Uh anyway. So uh Jack, you never weighed in on your freaking dumpling preferences, my man. Because you have no uh no no yuckey preferences.
I mean, I've never met a gnocchi I don't like, but I'm going Italian every time. Oh, I can introduce you, my man. I can introduce you to some to some yucky you don't like. Hey, you know what? You know what my favorite though?
My favorite dumpling style, Spetzel, man. I love Spetzel. Oh my god. I like to make Spetzel, I like to eat Spenzel. When are you having that Spenzel party with that big Spenzel maker that you took from the FCI?
I was told by none other than Nastasia Lopez that nobody wants to go to a Spetzel party. Even though she, I believe, still owns a derndl. No one, she said, wants to go to a Spetzel party. And like Sch like Spetzel and Schnitzel, like the two schn the two schput and schnell. Oh my god, right?
Joe Joe's thinking about it right now. And like, you know, a nice freaking schmittel. You may have a point about the branding. Maybe we could brand those parties a little better. What about what about no one's gonna be mad eating those things?
Yeah, of course. What's okay? It's do you think wait? Do Americans when they hear Spetzel not think, oh yeah, are we not like a Spenzel folk? I don't know.
Your average American probably would be like, I don't know, what's that? Yeah, I think I agree with you, uh Jack. But I mean, Spetzel sounds better than sperm-shaped dumplings. Right? Yeah, I'll give you that.
Yeah. You call him Paisley, I guess. Call it like a raindrop dumpling. Oh my god. Um Instagram genius.
Instagram genius, raindrop dumplings, but they have to be clear and made of agar and have no taste. Oh god. No, on Instagram. Have you guys tried my rainwater dumplings? Gross.
Uh Stas, do you remember? Um had we already quit the hydrocolloid class by the time you came on at the SCI, or we were still teaching the hydrocolloid class. Nope. We were still teaching it together. Oh my god, do you remember having to make all of we did all of those gels with no flavor just so people could see the texture of it?
Yep. Oh my god. You're like, it's like everyone got like if you just want like the worst. This is why when Dax came to me and was like, Well, just people are making these rain cakes, whatever they're called on Instagram is just like agar or whatever, no flavor. I was like, that's horrible.
I've done it many times. And like the worst is probably unflavored alginate beads. Like an unflavored alginate gel is a ticket to sad town. It's just nothing good about it. You know what I mean?
Uh geez Louise. All right, what else you got, Quinn? You never told us which chick you oh, you had no results. You had no results. How did how did standard, in your words, do against non standard?
Let's just take it that way. Again, everyone liked everything. Um you're saying Quinn fuse Quinn Quinn says no one needs to buy a non-standard breed of chicken, because pretty much we all are different. Go for the white leg horn. Yeah, yeah.
No, it was it was all it was all there at the the ceiling or the floor of quality was very high but there was some pieces there were some pieces especially the fattier pieces where some people preferred the non-standard breeds I would have thought the the opposite but interesting but so did you do any six week old American standard breeds or was it all like this by this person who knows what's the same husbandry practices all breeds you didn't use like I believe so right so you didn't next time you need to just throw a supermarket chicken in there yeah yeah supermarket chicken all right what else what else you got from me before we go la crazy over here since uh I mean I think it's a major one after grandma left you know oh things are things are gonna hold in better also like I love that you think that like our listeners are so dumb that they're not gonna research whatever kind of cookie you're like it's a specific cookie which I don't but I don't know if that name is like Peloto like Spanish for like ball or balloon I g I guess pelota it's like a it's like a slightly fluffy mildly orange flavored cookie dry wet fried what I mean it's a cookie you make it and bake it it's it's relatively dry on the inside is it like a completely mouth drying experience like some Italian cookies are, like where you're like, water? Or it I love those cookies. Joe look go Joe's giving me the look. But I I crave those cookies, Joe, sometimes. All right.
I wouldn't say that that far. Tartalicos are like, yeah, those are super bone-dry. Yeah, yeah, yeah, yeah, yeah, yeah, yeah. Yeah. Yeah.
Oh my God. I anyway, whatever. So I'm sure someone's gonna research. You remember, Quinn? I like was uh um a sixth grader when I had to leave my mom's wedding to my stepfather early, and all I had was the Boston Italian of the uh pronunciation from like 35 years ago of what this pastry was, and one of our listeners tracked it down for us.
All right. So I'm saying, like, if you say specific cookie, you're not giving them anything to do. You know what I'm saying? Yeah, yeah. Yeah.
Pellet. Okay, once I test the recipe and confirm my measurements, I'll put it on the Patreon. Okay. All right. Uh all right.
So, LA Times, LA Time. Not not the LA Times. Time on the show to talk about LA, I mean. Yeah, I've never read the LA Times. Decent paper stars.
Yeah. All right. Yeah. Yeah. Uh all right.
So we did last week's show with the Harold McGee. Awesome. Good to have McGee on. And then we went directly, did a big thing at Thunderbolt, uh at Thunderbolt LA, which by the way, those guys killing it. Doing a great job.
Those guys are like coming up with new uses of the spinzall that like, so get this. You know uh who's oh, we got to talk spinzall too. Presale's over. Anyway, so we're at Thunderbolt, and they had this idea. So, like a lot of the times when when so Hustino is when you blend fruit and liquor.
And then whether you use a spin saw or not, you spin out the solids to get like the fruit liquor back. And what's nice about it, if you use dried fruits, is that it's shelf stable, you know, or semi-dried fruits or a mixture of dry. We did a oh my god, how good was that peach Nastasia? So good. So it was like half, not half, but it was like a portion farmer's market peaches, which were kicking.
They were like 14 bricks. It was nuts. They were so sweet, juicy, sweet, juicy. And then uh and dried peaches, right? And uh so the advantage is is that you get some of that sugar kick and extra solids from the dried peach, but you get some of the liquid and the fresh high note flavors out of the fresh beach.
And we did it into the uh wild turkey 101 bourbon. It was nuts so good. Like so good. You know what? It's like uh imagine if Soco was good.
No offense, Soko. I think Soco was what it was, yeah. Yeah, it was it was like it was like it was like the Soko, it's like someone was like, This is a great idea, and we came up with that, and they came up with Soko, and you're like, oh okay. You know what I mean? Like, I can't drink Soco anymore.
Like I had a bad experience when I was a kid with Soco, and like I haven't had it since. Like they still make it, right? Uh yeah. I mean it's not good, but is it like the first choice of children everywhere? Or get out anymore.
Yeah, oh yeah, now they have five. Because like it was it's one of those weird things that was in your parents' liquor cabinet that you could kind of sneak out, right? You know what I mean? Like why who keeps soco around? Is the reason everyone had SOCO from their parents' generation?
Wasn't Janice Joplin a fan? Oh is that maybe. But those are also like Soko is probably one of the first ones to have a handle on it, too. Really? I think so.
Yeah, maybe maybe not. Anyway. There's always one of those left over as well. Anyway, this stuff's delicious. Right, that's what I mean.
It's just sitting there in the back of a cabinet under the yeah. Yeah. So uh so one of the problems with dry fruit justinos, right? Is that um your yield is usually low because the fruit has a lot of pecting. Like the worst at this is like apricots and stuff like this.
So they come up came up with this idea, it's so smart. It's like you don't think of it if you're working, you don't I didn't think of it, I guess, because we never thought outside of our own procedures, right? Until you do. So they were doing a cherry thing, and what they did was tart cherries dried. And what they did was they soaked the cherry, they were doing a rum Houstino.
So they soaked, pre-soaked, prehydrated the cherries in a white rum, right? Uh, which you don't need to spin anything out of. Because when you do Hustino, like a lot of times, like you soften the wood a little bit, and there's all this, you know, there's this kind of synergy between the liquid and the fruit because the pectins grab onto some of the wood components, blah, blah, blah, blah, blah. So they s they prehydrated the cherries in uh in like a very estery stuff that they didn't want to knock the high notes off of, and then they extracted a lot of the high note flavors and the cherries were softer. Then they blended them into the dark rum, did the Houstino on that, and then married the two into the drink.
That was a smart idea. Call that like Thunderbolt, Thunderbolt Houstino. Don't know who thought of it over there, but great. Anyway, they have a bunch of units going, and while we were there, we uh I think we s we uh I think we sold some units. We finished the sale on a success successful pre-sale.
So yeah, pre-sale's over. If you want one now, you have to go on the waiting list. I'll say this. You know what happened yesterday, John? Tell me.
They did the engineering build. Oh, yeah. Okay. So the engineering build is done. The engine the engineering build is the one that they do right before pilot to make sure that they have all of the pre-production stuff going.
And we may or may not Quinn, what was the what was the end result of our uh like apparently was illegal, but we fixed it contest or whatever it's called. Whatever we're doing. Well, we're gonna we're gonna draw that at the end of the week. Well, don't we have to wait till we have the unit? I don't think we're gonna pick the winner.
Before we have the unit? All right, whatever. Okay. Well, we got notified of me. I got their address, and you know.
All right. Uh logistics. I mean, I would like to test it first. Uh yeah. Anyway, so um, so we then the next day we did a pop-up at at Thunderbolt LA, which by the way, we thought it was the hardest bar in the world to find.
It's on a street called Temple Street, right, Stas, which I never knew the name of, but now I'm never gonna be able to forget it. And what happened is so like, you know, he's not listening, it's fine. So Harold, so Nastasia, by the way, rents a Jeep Wrangler Rubicon. So, like, I don't know if it was a hard rock Rubicon, but it was a very high-level trim of Wrangler, right? It had the snorkel coming out of the top so that we could have driven it underwater.
We didn't, at least not while I was there. Waste opportunity. But do you know what's do you know what's not easy? You know what you shouldn't wear if you're driving in a Jeep is jeans. Cause like, damn, that thing is like it's like a thousand feet in the air.
You basically you do a pull up into the Jeep, and every time we get a workout. Yeah, Nastasi was like, we look like a holes. Like, we look like we can't even get into our own car. Oh my god. But get this.
Nastasi is so hardcore, right? So, first of all, like I don't know what it's called. You have a special name for it that apparently is a secret, no one's allowed to know. So we had drinks with Aaron Polski, and Aaron was like talking to Stasi and was like, Why are you so cagey about who you rented it from? I know the person you rented it from.
So it's some secret. It's the equivalent of the C and C of here. So I think like C and C in New York City is where all the movie weasels rent like trucks from. And you just walk into a warehouse and they hand you a truck, basically. And if anything wrong happens, they break your legs.
You know what I mean? It's like it's cheap, the cars are beat up, but like that's what everyone uses. That's what Nastasi and I drove to Modernist Pantry right and when we got COVID right at the beginning of the pandemic. Remember that, Sas? Oh, yeah.
Yeah, yeah, yeah. So anyway, she rents from this and the Jeep shows up dirty. So what'd the guy do, Stas? Gave it to us for free. Yeah.
She kept on calling. Free. Free for a whole week. Gave her a Jeep. Like in good shape.
So every time something would go wrong, she would call up. So like whoever had done it had off-roaded it, which is what we should have done. Like we had work to do, so we didn't. So they had put a slow leak into the rear tire. And Nastasi's like, you should change the tire.
I'm like, hell no. Hell no. No. I'm not gonna change that this 80 million pound Jeep tire in LA. No.
Especially because the driveway that we were on is like a 45 degree angle in the, you know, in the in Laurel Canyon. You know what I mean? It's not only is it 45 degrees, it's a foot long. It's like the car is like, yeah, anyway, it's ridiculous. So I'm like, no, I'm not gonna do that.
So I was like, yo, pull into this gas station. We pull and we got a flat fix. You guys familiar with flat fix? Yeah. So for those of you who don't know, it's a can of goop.
And you you you you make sure that the the the whatever the the Schrader valve on your tire is low, down, and you inject the whole can of goop. But I guess in LA, people don't work on their own car as much because this flat fix had been around forever and leaked all over my hand. It was like it was like flat fix from like when I was a kid. Anyway, so we inject the whole flat fix in, it gets all over the valve, totally hoses the valve. You also get to pay for air in LA.
Do you know that? I guess maybe you do here, but some places. So this guy everywhere. So we it the flat fix because it leaked didn't have enough juice to fully inflate the rear tire. So I was like, quick, drive around to coat the inside of the tire with the goop so it seals.
And then Nestasia pulled like hard pulls into another one, and there's a guy bogarding. I don't realize you're supposed to pay, right? So it's the guy bogarding the the brrrrrr the uh compressor, right? And I'm like, what the hell? And Stasi's like, he's getting air.
And I'm like, what are you talking about? So the guy finally leaves, and I realized he was bogarding it because he had paid for the air, and he didn't want us to have any of his free air. Right? But I was giving him such the stink eye that he drove off in his little LA convertible and we got just that little bit of air. I didn't have to pay for it.
Yeah. Amazing. Yeah. Anyway, so I think that's what put us over the edge for free Jeep. I don't know.
Because it it was just 200 for a while, and then he was like, ah, it's free, whatever. Right, Sas? Yeah. Yeah. And we went to Cato.
Oh, yeah. Went to Cato restaurant. Yeah. Yeah. Yeah.
Uh Austin uh and uh Han and uh uh I forget the other bartender, but yeah, great uh great bar program, great, great food. We uh sat at the bar with McGee, the molecules, yeah, it was good. We you I had a good meal. You guys have a good meal? Yeah, yeah, yeah.
Hey, the NA drinks that uh Han and Austin make are really impressive. Yeah, yeah. Oh, yeah, they should be on the show soon. I'm just working out with details. Okay.
I mean they live in Los Angeles. Why are they coming over here or no? I don't know. I'm I'm I'm investigating. Okay.
You're investigating. Oh, the molecules remote studio. But um, we had to actually um we had to actually uh rush our meal at Cato, Nastasia. Why? Because Harold McGee because Harold McGee had not seen a comedy show in 20 years.
Yeah, so instead of going to a comedy show, what did we do? Uh what's it called? A suicide? Well, trigger award, but yeah, but like uh we we went to We went to a one-man show. So Nastasia has a a strange fascination.
Is that an accurate rate of case? Oh, so Jackie Molecules and Nastasia together have a strange fascination with Pauly Shore. Pauly Shore. So we go to see subscribed. Okay.
So we go to this place that I swear to God is named Flappies. Flappies. Flappers. Flappers. All right.
Because that's so much. Okay. And like we're like, I was like, what is the f what is the flappy nacho? And they're like, the name of the place is Flappies or whatever. I was like, oh geez Louise.
So we go to Flap Flapjacks, whatever in the hell it's called, and Pauly Shore does a show that is it where at the end, he's like, it's it was the most depressing show that I had seen in a long time. What about you, Nastasia? I felt we felt real bad for him. We felt real bad for him. At the end, he's like you're underselling this.
Stash has not been able to think about anything other than the sadness of middle-aged Paul Shore since that night. Yeah, yeah. No, we're like pretty much consumed her all day and all day. No, the next day, the next day we're doing a pop-up at Thunderbolt, and we're like pouring these drinks. Nastasia's mom came, her friend Pat came, Molecules was there, Harold McGee was there.
We all had those amazing trucker hats on, which we we're gonna sell. We have a couple more we can sell. By the way, Nastasia pulls like a rabbit out of a poop pile and like gets these like like the cheapest, the cheapest trucker hats, and they're freaking awesome somehow. I don't really get it. They're like creamsickle colored, and they say Booker and Dax like spins all 2.0 in the standard like cheap bubble font, and somehow they kick butt.
You're always selling Nastasia Short Dave. I don't know, I don't know what it is. Anyway, get this. So these hats, right? I won't say what they cost us because that would just be obscene, right?
Uh she's there, and so what she does is she makes a sign that says apple free with Applehead, right? Free with Applehead or $97 a piece. Okay. And this is her genius, right? Right.
Because what happens is if someone's like $97, she's like, I'm giving it to you for $40. Whoa, whoa, whoa, whoa. Excuse me, that was me cutting under the table deals. Oh, okay. Sorry, sorry, Jack.
We we good cop bad coped that situation. All right. I was like, oh, Stas wants to charge you 97, but we could do it for 40. I didn't realize. Well, I think that's a good one.
And then we did we did have a loyal fan that we had a loyal fan that insisted on paying full price for two. Shout shout out to her. I don't remember her name, but that was very kind. Dang. And then we signed him.
I'm like, well, uh like I don't really get it. I'll sign it if you want. You know what? You can you know what's very hard to do? Not get a sharpie to bleed on a cheap truck or hat when you're signing the underbill.
Is that what you call it? The underbill. Sure. Yeah. Sure.
Yeah. I kept the plastic in for the crunch effect. Lord all night. Yeah. Yeah.
Anyway, uh, rousing success. So everyone, every I want everyone who can hear this who texted me and said, No one's gonna bring an applehead doll. No one's gonna bring any apple head dolls. And what happened, Stas? We got some amazing applehead dolls.
Like crazy good apple head dolls. Like uh, and I you know what? We gotta put them on let's get it together and we'll put we'll do a real one on Instagram because they were just on stories. Like that needs to be a post. First of all, I think it was I Dig Farmers.
There's a picture where I think it's I think it's him holding the two apple heads. What I thought was interesting also is the speed apple heads. So we had one that was only dehydrated for like a day, and so it was kind of soft and squidgy, but had the look of an apple head on the outside. A picture of him holding these apple heads, he looks like a Renaissance painting of like a cherub. Of like, he looks like an angel from heaven holding Appleheads.
It is a crazy picture. And then uh we had okay, the fur literally, we opened the door, and in comes. Oh, I wish I remembered their handles. Anyway, like uh uh, we'll get it. We'll get you, we'll call you out.
We'll we'll talk about it again. A hula doll with a battery. Oh, they had ripped, ripped the head off of the hula doll and the wig, and then jammed the apple head on and then put the thing on. So it's dancing. And then they had like a uh, I don't remember the name, it's like a regular doll doll, like with the like regular doll hair.
They ripped the head off of that and then shoved the doll eyes into the apple head. And that scared everyone in the bar. It was amazing. And then they had a tiny apple head doll with like a crab apple head, who looked like like weekend at Bernie's in a chair, like dead week in a Bernie's in a chair, holding an airline bottle of Fournet. Amazing.
Then later on in the evening, uh a guy I know, Ron Burnbaum, who I went to college with, but you know, but I knew I saw him last at the reunion. Shows up, get this. He was walking by the LA River, right? Which, as you know, is a culvert, right? Walking by and Nastasia won't go into it because it's illegal.
She's like, Dave, do you want to get arrested before you go by going into the LA? I'm like, yeah, kinda, kinda, you know what I mean? And her dad, who like used to work for uh ATT as a lineman, he's retired now, is like, yeah, you used to be able to go down there, but you can't. I was like, Can't you get me down? Can't you?
Like with your like, you know, utilities connection, get me down. He's like, No. I'm like, okay, here's a drink. Anyway, so like, uh, was that fairly accurate, Nastasi or no? Yeah.
You forgot to give him crap getting the uh pinky ring. So that's another. Okay, okay, okay. Okay, let me okay. We'll finish the apple head in a minute.
Nastasia goes, don't yell at me and don't say anything weird when my parents are here. I'm like, okay, so I'm gonna bother him about he was either like when you retired, okay. Stas, tell him the choices. It's your dad. You tell him what the choices are and see what these guys think.
A bike or or a generator. No pinky ring. Oh, yeah. Wait, what's the question? Hey, you're gonna get one of these three objects.
Okay. In in thanks for your service for a billion years to ATT. Okay. All right. So give me the choices.
Bike, pinky ring, generator. There's one call. Easy call. Easy call. What is it?
Guess it's gonna be the pinky ring. Pinky ring. Pinky ring. Easy. Pinky ring.
Obviously, you get the pinky ring. Obviously. Not even I didn't have to think of it for two seconds. Are you joking? One call, Stas, pinky ring.
And the family convinces him to get the bike. Boo. Don't you already have a bike? No. You also don't have a pinky ring.
Yeah. Yeah, pinky rings they call. Because who even knows? First of all, choose your own bike. Don't let ATT choose your bike for you.
Right. Yeah. Bike is so personal, right? But it's like, here's my ATT pinky ring. People are like, oh my God, you're wearing a pinky ring now.
You're like, hey, it's my retirement pinky ring. Oh, yeah. You know what I mean? So cool. Yeah, yeah.
For sure. For sure. That bike's gonna get rid one time. First of all, it's LA, right? So you're like, where's the motor on this bike?
And then that's it. It's over. You know what I mean? Uh geez. Bad call.
Bad call. Bad call by all. But uh, so anyway, so he's uh Ron's down by the LA River. Apparently, there's a coffee shop by parts of the LA River right where the culvert is. I don't really understand how that happens.
I mean, I've only ever seen it in the movies with high speed car chases. I've never actually seen it in the real life. But um, he sees a rat, like a live rat, chewing on an apple. And, you know, he uh he uh you know does the does the shoe kick. You know, we won't talk.
I got in trouble for talking of, you know, Nastasi and I got in trouble for talking too much about kicking rats away from restaurant establishments in the past. So I won't bring it up again, right? I don't think he was wearing wingtips, just to bring it up a little bit. But anyway, so he shoes the rat away and he picks up the apple head, and the rat had chewed two perfect eye holes for the apple head. So it was a fresh apple head, and then he made a body out of it and like potato feet.
So it's the only fresh apple head doll we had, but it was also carved by a rat at the LA River. So I thought the apple heads were a huge success, in my opinion. Yeah. Now they're hiding in the bushes around our Airbnb that we rented. I thought your mom took them.
Hell no. All right. Well, my girlfriend wanted them. Thanks. They're night, they're nightmare fuel in the best way possible.
They're truly terrifying creation. Yeah, yeah, yeah, yeah. You're like, uh, I'm getting to sleep too easily. I need some Freddie Krueger to keep me awake. Here you go.
Oh! And that's it. I feel like between Pauly Shore trauma and the apple heads that night, it was like a lot of it's a lot. Yeah. Yeah.
Pauly Shore being like, don't worry about me. I've got nobody and nothing. I go home alone at night. It's fine. That's how he ended his show.
Yeah, it's true. That was pretty much the last act. Yeah. Yeah. He's like, my parents didn't love me.
My parents didn't love me. Uh, you know, I had bad role models. The best thing that ever happened in my life was that I used to go to the Playboy mansion a lot and like hook up with centerfolds. My ex-girlfriend turned out to be a Heidi Fleiss, uh, you know, call girl. And yeah, that all imploded, but I'm fine.
It's all good. Goodbye. Order two items of Flappies. Goodbye, good night. You know what I mean?
And there were pretty much like 20 of us. 25, I think, total in the entire venue. And you know, there were like eight of us. So yeah. It was dark.
Yeah. McGee McGee goes, I've never been to a comedy show before. We were all like, you still haven't. You still haven't. Halfway through the show, Pauly Shore goes, Paul goes, This is the whole show, people.
This is what it is. You know what I mean? Like anyway. He said, Yeah, get on board. Get on board because this ain't changing.
It's staying like this the whole time. And like this guy named Dave, so it was all like projections. It was like, imagine you showed like the slideshow of your vacation, but instead of that, it's your whole life. All right. Like this is your life situation with music.
And he's like, the music's supposed to get louder there, Dave. Like the whole time. And he would break into like the the weasel character of What's and Well, and we're like, we we didn't see that. We don't know. I don't know.
I didn't watch those shows. Did anyone watch those shows? I've never even seen Bio Dome. I've never seen Biodome. I've never seen Bio Dome.
Why would I? Why would you go see him live now? If you didn't see Bio Dome before, why would you go see him live now? It wasn't my idea. Why?
I don't I'm not a co-cap. You brought me, you made me go to the first Pauly Shore show. Oh yeah, man. Wait a minute. This is the third show.
This is the third, I believe, Pauly Shore show that Nastasia Lopez and Jack Moloch Jackie Molecules have gone to in the past year. This is the second show. No, no, no, Dave. Third. And we went to the we went to the comedy show, uh, the comedy store.
He was one of like 12 comedians we saw that night. It was 10 minutes of Pauly Short. Nastasia and Jordana went to a Pauly Shore concert. Yeah, yeah, yeah. Or show.
I did not go to that. Okay. You can clear my name here. You're painted with the same same brush, Merlot, man. I know, I see this.
It's rough. Yeah. So anyway, so if you're in the LA uh area, which I'm actually gonna have to go back to pretty soon. Oh, get this. Speaking of LA, yeah, I'm gonna I have to go back.
Uh I don't know if I'm in and out. I'm doing something for uh Bar Smarts. I don't know where yet or what's going on. Um get this. I lost.
I forgot what I was gonna say. Doesn't matter. I guess it wasn't here's the thing. Just here's a lie that your parents tell you. If you forgot it, it wasn't important.
Wrong. Not correct. Uh anyway. Dave, we have seven hats, we have seven hats left. If you want a spinball hat, email me.
We're gonna put the picture of it up on the free game on the what's it called? We're gonna do a post, right? Also, sincere honesty, everyone who ordered a spins all too, thank you so much. We appreciate it. We appreciate you putting your trust in us.
We're getting those things built. They're gonna be good. Um, what's up, caller? You're on the air. Hi, how's it going?
Going well. How's it going? Glad to hear it. Hey, uh I uh can't complain. Uh here in the Midwest, uh the weather has turned.
We are now into shorts and hoodie season, which is kind of a a magical couple of days that we get before things get really real with the Midwestern winters and whatnot. Uh yeah, had a had a meat glue question. There you go. I I I might have an answer since I've glued so many meats together in my life. No joke.
Yeah, you you were just talking about it a couple of weeks ago, and I was like, God, I wish I had had time to call in that time. So um I have some boneless uh some lamb shoulder that uh I took the bone out of, so it's kind of flappy. Um I would like to glue it down into one nice cohesive piece because I'm gonna cook it uh sous vide and then cut it into steaks and then like kind of brown it off and and uh uh serve it to like a big farm to table dinner thing I got coming up in a couple of weeks. Um so my question is what is the uh meat gluing, cooking, cooling, then reheating procedure. Uh because if I remember right, it's been a long time since I've uh been around anything that's been meat glued, but I I feel like if I remember right, if you like take it straight from the water bath to an ice bath, it like busts the bond or something like that.
I'm pretty sure. No, no, no, it's good. So like the thing with uh the thing with the meat glue, uh, first of all, uh you need to put some porta potties at the event and have it be farmed at toilet. The plate is not the end. It's not the end.
It's the circle of poop. Yeah. Anyway, so yes, uh like if you're bonding uh raw meat, right, you want to like sprinkle it in. You you you the best way to bond is actually not a heat bond. It's it's a time bond, right?
So you you put it in and the it you have a vac machine. So I would glue it all together and then vac it down. And then that's that that was the plan. Glue it together, vac it really hard for a day, and then cook it the following yeah. You're done.
You're good. You don't need to worry about it. So the bond strength. Yeah, the bond strength is going to be, I would say it depends on how much you get in there and which meat glue you're using. Are you using the one that modernist pantry sells, mooglu?
Yeah, one of them. I don't remember if it's TM or RM, but I got the moo glue. Yeah, I thought it was uh it's not RS. Anyway, so like look at what it is. Like most of it has like the casein binder in it, right?
Uh there's either the the two most common ones are the gelatin binder and the casein binder. Uh and I I'm pretty sure I got the casein one. Yeah, RM. Yeah, RM, that's RM, right? Yeah.
It's been a long time since I remember the acronyms. But like, so the that's the one I have the most experience with. That the gelatin binder, which what was that? G B, right? The gelatin binder one is good.
It's really good. Uh, you know, and it also doesn't have casein, so it's you know, useful if people don't want to have the casein. But the the uh the issue with it is it's very high tack. So it's not as uh repositionable as the RM is, right? So you sprinkle it in there and don't go, I mean, get enough into all the parts.
Don't go ape, ape, ape, ape crap with it. If you do go ape crap with it, I recommend cutting it out of the bag and putting it into a new bag before you cook it if you're gonna sous vide it. If you go ape crap. Yeah, that's something. Yeah, for sure.
Yeah. Cool. Yeah, and uh you're should be fine. The strength should be like on the same order as like intermuscular, like when you're ripping the flap off of uh off of a ribeye or something. Fantastic.
Good, good to know. I appreciate it. Yeah. Four hours, at least four hours, and then you're good. Yep, I'm I'm planning on doing it overnight.
I uh at the very least. Yeah, you're you're winning. You're winning. Even the f even fat cap stuff should glue back on. There's enough connective tissue in it.
That bond won't be as strong, but it'll work. Good to know. Uh yeah, I'm trying to try to minimize uh how crazy I go with the fat cap. I mean, I did get a I did get basically a lamb and a half, and I'm gonna do uh sort of a porchetta porchetta-esque sort of situation with the loin and belly. Uh-huh.
And then I got all the leg one seamed out, and then the shoulder, like I said, it's just kind of flappy, kind of the way that a bone the shoulder looks when you take the bone out of it. So just wanted to get it back into one nice piece so I can cut beautiful portions of it. On the porchetta, you're gonna glue you gonna glue the skin around it? You're gonna glue it? Uh well, it's not an actual porchetta, it's like porchetta shape, porketaloid.
Oh. Uh the just the loin the the loin of the of the lamp connected to the belly of it, and then I'm just gonna roll it up. The skin on it. And uh, this one didn't have the skin when it came to the butcher shop, so no skin on this one. I want someone to try the Danish style pork or it could be lamb on a porchetta and tell me whether it works or not.
I'm assuming it's gonna work. I just I just saw uh a clip on Instagram where somebody just took like a pork loin and they butterfly it, stuffed it, and then rolled it, and then separately boiled pork belly and wrapped it, torsioned it super nice and tight, then cooked it sous-vede and then dropped the whole thing in the fryer. And uh it looked pretty, pretty crunchy, crispy, crunchy, sexy, tasty, yum yum time. Hmm. All right.
Well, you know, maybe if we invite them over to our house, we can try it and see whether it was good. Number. Sure, sure, sure. Speaking of skin, I'd I have you ever uh this is a trick that I saw that kind of blew my mind that makes perfect sense, and I'm just I'm just throwing it out there because if you haven't heard of it, then hey, maybe you learned something. Um it was a guy from an English restaurant, and they would make they would cook ham hocks, cook them overnight, they would peel the skin off of them, and then they would puree the skin with some of the juice of the brazing liquid, and then they pick the ham hocks and they made this ham hock terrine that was bound sp entirely with just like the skin pu skin puree.
I've never done that, but that's that's what I do with I mean that's how I make that's my sta my standard thing for my pork chili is I I cook the skins off with it, then remove the skins and blend it into the sauce. Brilliant it's hard as a rock when it when when when you when it sets up, it sets up ping pong ball nice. You know what I mean? And it's like but it's not so like you know you ever have someone when they uh when they they're like, Oh, I reduce this so much, and you're like, it's too much. Like when the gelatin starts setting in your mouth, like when you're like when you're yeah, it's too much.
But yeah, you just want to start. That's a delicate that's a that's a delicate balance to strike with like the demi, the heavily reduced pork sauces and stuff. It's like, how do you uh yeah, it's just it's a delicate balance. I I honestly mostly use uh some sort of like starch to thicken to finish sauces just because I think the mouthfeel for me is a little bit and it's a little bit more user friendly too, especially when you're doing a five course dinner for 150 people. Uh you want to have a little bit of flexibility with your textures and stuff.
Especially if you go pre-gelatinized. Yeah, yeah. Yeah, yeah, yeah. Mm-hmm, man. I appreciate it.
Let us know how it goes. Hit us up on the uh on the social. Let us know how it goes. Oh, and speaking of social, uh, I was told by somebody that if you like this program, you should uh rate us on uh your the platform of your choice, preferably with a large number of stars because it helps us bring you more content and uh you know helps get our reach out there to people. I'm told I should say that in every episode.
And you follow at cooking issues in that book and box. Yeah, and you know how many times I said that? Zero. Zero. All right, Ben S says, what are your thoughts on this mini vacuum distiller setup?
Has anyone seen or used one before? From uzmlab.com. It's in uh Japanese, but it's also not a vacuum still, Ben. That is just a stovetop still that they added a thump or two to try to get uh a higher alcohol out of it. Uh so not a vacuum still.
Unless there's something else, so send me that. Alex Goten says, uh, does Dave have any opinions on the kegcoat.com soda carbonated water single tap mini kegerator. So what that this is what this is is a mini keg inside of a fridge with a tap on it. It's gonna work okay, I guess, depending on how well you carbonate the water in, but it doesn't automatically fill. I had an idea, which I don't have time to talk about today, but if someone asked me for it, I had an idea to actually make a system that works with a kegerator in this, like that's not too complicated.
But someone has to someone has to ask me to talk about it. Cheaper, a little bit of a kludge, but you know, my whole life is clutch. That's what we should have called this clutches, kitchen clutches. Uh I literally wrote how to write a program for the Museum of Food and Drinks. I'm building these little flavor pumps and my program sucks.
And so, like one of the variables I put in is literally called int Cludge because it's just something I had to add to the program to get it to work because my programming skills suck. Alexander said. Question for Dave Andrew Harold Water aging of beef, what does it actually do? And how does it work? So, this is the technique.
Ready? You take a vacuum bag and you throw it into an aquarium and the water is temperature controlled and you're bubbling it, and you hold it in there like you were holding it in the fridge. Does it make any sense to you? Why don't you just hold it in the fridge? Exactly.
So uh Googa Eats, you know, who has eight billion zillion followers, did it and said there was uh a difference, and Alexander like doesn't really understand why the difference is. Now, I looked at what they were doing, and here's a problem Quinn was talking earlier about how they had an N of one, one chicken. He had an N of one. He did one experiment, right? So you would need to do like 20, 30 experiments to see whether his result, because he had a difference.
The Googie Eats guy for like 20 days had one in an aquarium in a fridge that he didn't open with a bubbler, and then one in the fridge, and then one, I think dry aged. And the one when he pulled it out, it was clearly there was more met myoglobin on the one that had been like it was gray, the one that had been in the aquarium, and he said it tasted sour, so it had some slight lactic stuff going on. So, what I'm gonna say is is that a lot of this has to do with one, that could just happen because there's lactobacillus in the bag. Two, I don't know what the oxygen permeability of his bags uh are. So uh, you know, if he has some bags are more oxygen permeable than others, but the one that's in the water, even with a bubbler is gonna have less oxygen, and that's probably where the met myoglobin happened, and maybe what was uh able to cause, like even at those low temperatures, some lactobacillus growing over that long period of time.
So that's what I think is going on. I think you need more ends, and we need to know more about the bags he was using. Uh, I love rye bread. Just bought some Moviel 1830 cook pots and was made of three layers of aluminum sandwich between two layers of stainless. And you know, the reason for that is to spread it out more, right?
So it doesn't go straight through, so it makes fewer hot spots because it has to go through the slow, stainless, thin layer of it before it gets to the next fast aluminum. Anyway, it says that he should not be using it on induction at any more than two thirds power because it's gonna ruin the pots. And uh the question is is that fine when you're boiling water? They also have the old school stuff about not putting salt into the water until it's fully boiling. Remember that?
Because they're worried that like salt would pit the uh yeah. I don't ever follow that instruction. I'll throw salt right in my pan, man. Don't tell me what to do with my pan. It's my pan now.
Listen, what they're worried about is that uh if you put it on full power that you're gonna boil it dry and destroy the pan. That's what they're worried about. So if you're not gonna boil it dry and destroy the pan, when there's a lot of water in it, you can crank that sucker. But you know, I'm not gonna pay for your pan if it gets messed up. All right, gonna come back next week.
Uh actually, am I here next week or am I in Berlin next week? Quinn? Is it the week after that I'm in Berlin? No, they're awesome. I don't know.
We'll figure it out. Cooking issues.
Timestamps may be off due to dynamic ad insertion.