Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you alive from the heart of Manhattan, Rockefeller Center, New York City. Joined as usual with John here in the booth across me. How you doing? Doing great, thanks.
Yeah, great, awesome. Good, yeah. Got Joe Hazen rocking the panels. What's up? Hey, how are you guys?
Happy post-Thanksgiving holiday? Yeah, yeah. We gotta get the blow by blow. We got Nastasia the Hammer Lopez in Los Angeles as well as Jackie Molecules, also Los Angeles. How are you guys doing?
Good. Good. Yeah, yeah. Uh, and uh holding it down up in Vancouver Island, Quinn, what's up? Hey, I'm good.
Yeah, good, good. So, uh, who wants to go first on their uh on their post-Thanksgiving uh blow by blow? Uh Nastasia, how how about you? Was it uh did it sound hollow when tapped the turkey when it came out of the oven? How was it?
No, it wasn't so bad, actually. It was pretty cooked. It was like fine. It's good. All right, now what do you go for first on a turkey when it comes out?
First of all, in your family, how far in advance does the turkey come out of the oven before you eat it? I went for the legs. You went for the legs? All right. Were they cooked all the way through or not?
I guess that's gonna be the moistest call. That's gonna be the moistest call. Nastasia's not a dumb lady. That's gonna be the moistest call. Uh how how but like is it out like an hour before it before you eat it or like 20 seconds, 30 minutes?
What what like what are you looking at? No, like 30 minutes. 30 minutes. That's a good number, actually. That's a decent number.
I was a little bit nervous because my my brother-in-law, and I'm not nervous because my brother-in-law cooked a turkey. That's fine. He's he's great to cook a turkey. He's good to cook a turkey. But this year he decided he's gonna cook it at home and then bring the turkey to my mom's house.
And I've never this is the first year since the pandemic that we've eaten together inside as a fan, you know, in their house, which is amazing. But I've never had a transported turkey. And you know what? It was it was good. Uh I was very nervous.
I didn't say so, but I was extremely nervous about a transported turkey. It comes, you ever seen a heart fly across the country? A human heart? No, not personally. In movies.
My mom used to do it. Yeah, my mom occasionally she'd be on the they they'd hire like private jets and then helicopters and or ambulus depending because every minute outside the donor's body is a minute closer to the heart not being good anymore. But they used to transport it, swear to god, igloo cooler. Igloo cooler, igloo brand cooler. And so, you know, they'd be on this jet with an igloo cooler and a human heart in it.
And so this was like a large version of that with turkey. It's like I I looked at it, I was like, Oregon, like a big organ. It had to be a big organ or like a full-body transplant, which I guess they haven't figured out yet. Someday, yeah. Someday.
Uh oh. Wouldn't it be a good idea if Iglu actually like uses that as marketing? They should. I don't know why they I don't know why they don't. You know what I mean?
It's like you know, when you have to. I bet you now they use Yeti though. You know what I mean? I bet you Yeti like went into that market and is like crap on you, Igloo. That's what happens when you stay behind, you don't catch up to the new technology.
Yeti's gonna take you. By the way, I went to Yeti's a couple like a month or two ago. Did I mention this? I went to so I think Yeti is from Austin, maybe. Because they have a flagship store in Austin that is bananas.
Do you guys are you guys Yeti folks? Wiley Dufrain is Mr. Yeti. He'll anything that Yeti comes out with, he'll buy a million of and then just kind of pepper the house with Yeti with Yeti things. You guys Yeti people?
I don't have any Yeti anything. No Yeti. No? They make good stuff. Yeah, they could personalize it.
It's all fantastically expensive, but I bought it. I'm like not like I mean, I own a lot of crazy things, but I'm not Mr. Tschotchke, but I did buy one of their uh insulated cocktail shakers. Because here's my theory. I want to test to see whether there's a dilution difference in the double vacuum insulated cocktail shaker versus a regular set of tins.
But the real reason is as I've said many times on the air, in my family, you know, especially with you know Wiley and Miley and that whole crew, we do the donkey ball. So donkey ball is when you get like you just pour cocktail on top of your old rocks in the glass. You're up, you shake the glass, the ice makes a noise. You say donkey ball, they pour more cocktail in. But we're even lazier, so there's usually stuff left in the tin.
Because we stir in the tins, you know what I mean? You know what I mean? So there's stuff left in the tin. So we're I'm hoping that the the Yeti cocktail shaker keeps this stuff in finer feather in the tin than a regular set of tins. So we're gonna test it.
Plus they personalize it. It says BDX, which is strong. Very yeah, BDX. Uh anyway, so the flagship Yeti store has uh a bar and a performance stage. What's well it's Austin, so all these freaking you know, bands go and play there.
But like, yeah, imagine a performance stage at a bar at a Yeti store and a bass boat, but that's useless. What are you gonna do with the bass boat? It's on dry land, a bass boat, useless on dry land. True. I mean, dummies.
Yeah. Uh anyway. Okay. Um, by the way, we had a question. Oh my god, take.
Oh no, you know what? No, we didn't finish Thanksgiving yet. So what what what else? What else you got? What else you guys got?
Quinn, I know you did some crazy stuff. What happened? Uh I mean, we didn't do Thanksgiving. Yes, but uh, you did some crazy persimmon pie, and it happened to be at the time that Thanksgiving was happening. So, Quinn spoil it.
I did a persimmon. Yeah, go ahead. So gelato tomato. Yeah. So Quinn, Quinn reads the acid basis of something and doesn't look at the little DW afterwards.
And what does DW stand for, my man? Try weight. Yeah, yeah. So you put in. Wait, wait, so what was your theory?
Was the theory that you wanted the gelato to have the exact same sugar and acid base as the native persimmon did? And not native meaning, not the same sugar, but similar. Okay. And similar acid base. Yeah.
Yeah, it's gonna have to be higher sugar, obviously. But um, so but he puts in five times as much succinic acid as belongs in the thing because he's more like four. More like four. Uh um, yeah, yeah, four were five. Yeah.
Anyway, so like how how good how plastic nasty was the succinic acid? Was it pretty hardcore? I actually I haven't split it yet. Uh it's in uh it's in a creamy container as we speak. Uh, freezing down.
Did you taste the raw base though? You're not a raw base taster? I did, did base getting ready to roll. I'm not a raw base. I'm not a real base taster.
Oh, yeah, yeah, yeah. Why is there eggs in it and stuff? No, I just I don't believe that that will be an accurate indicator of what the product will taste like. So not for not for health reasons, just because you you don't care to you don't care to poison your mind. What about this?
What about this though? I'm gonna give you this little little nugget. While it's true in cocktails that it is impossible to taste balance of a drink until it has been diluted and chilled. If you know what balance tastes like when it's under diluted and warm, then you judge what it will taste like when it is colder and more diluted. And I would think ice cream bases could be similar.
You could, but it just I I trust my for most things, for my sugars and whatnot. I trust the numbers. And my dad tasted it. He said it tasted fine. Okay.
So we'll see. Yeah, we'll see whether that metallic blood taste is uh more or less present when you chill that thing down and all the other flavors drop. My theory, but I'm my theory is that the sugar's gonna drop like a rock, as as we know when you chill it, right? That your sensation of sugar is gonna drop like a rock, and that that metal and blood is just gonna stay there. Just gonna ride it out.
Well, I've got more persimmon. Yeah. So I can always cut it in half. Let me ask you a question. Do you do you have a tree or something?
Like, why do you have so much persimmon? No, this is this is the plenty and sad part. My the nurse I go to every week for my blood work as a tree. Yeah, and it's basically a foo you. Uh yeah.
We we we that's our guess. I'm gonna get some people mad at me, but like I just don't I've never had the like the the wild American uh is that true? I've never had a lot of them. I've never had like a a a bunch that I could try that someone said these are the ones, right? But I've never had a persimmon where I'm like, oh my god, I can't wait for my next persimmon.
Yeah, you know, agreed. Yeah, it exists, it's a thing, you know what I mean. Um the person I get them from doesn't like them. So we've got like 20 pounds. I did a kombucha, we did a hot thu.
My dad did a hot though. And in any of them, were you like, thank god that persimmon's there? Or is it just a substrate? Yeah, no, we we made a really nice like Chinese teeth soil plum sauce. Okay.
Persimmon. Right, but could it have had anything else other than persimmon as well? I mean, in other words, like I I'm fine if it's just a good neutral base and you happen to have 20 pounds of it sitting around. I mean, that's a valid reason to do things, right? But in other words, it's not a valid reason for someone to be like, now I gotta go find persimmons again.
You're like, I'm gonna make that plum sauce with whatever neutral crap I have lying around. You know what I mean? Isn't it like the tilapio fruit? Yeah, yeah, it's the tilapia fruit, pretty much. So what is it is a unique sort of yeah, yeah.
But I don't really like that unique dish. Yeah. You picked this my second least favorite fruit. Papa American, and I'm assuming they're for actually Canadians might, you might get good papayas because you have different, you know, you can't grow anything like that in Canada, so they don't have any laws about you bringing the good stuff in, but like the papayas we get here in the US just blow. They're just terrible, they're just trash.
You know what I mean? Like they're just not good. Yeah, and I can say that because I grew up hating them because they were terrible, and then I went to other countries where they're great, and I'm like, oh, I get it now. You know what I mean? It's like our stuff is I mean, I'm sure if you're in Hawaii, yeah, or in South South Florida, and you get one that hasn't been treated, or is it I'm sure you can get a good papaya here.
I'm not saying that we don't have the physical ability to grow them. You know, although most of us don't. Anyway. Yeah. Um, we got a caller?
Oh, caller. You're on the air. Nice. This is Will Robinson from Chicago. Hey, what's up, Will?
What's up? Everything good? Everything's great, man. Everything's great, but but real talk, straight up. You have never tasted persimmon right off the tree, like when it's like perfect?
No. And never an American. Life-changing experience. Okay, hold on. Well, yeah, it's a life-changing experience.
Like reoccurring dream level of haunting. So, like, let me ask you this. So, like, are you talking about a persimmon that you like the style that you have to leave on the tree until it blets out and like it's all like water baggy after it's gone through a freeze cycle? Or are you talking ones that can eat hard and fresh? Uh American style, I think you can eat hard and fresh and it can be good.
So I think it's the Japanese ones that are better when they sat in the tree and gone through a freeze cycle. Yeah, yeah. I mean, because I eat plenty of things off of trees that need to go through a freeze cycle. For instance, I eat calorie pears. I'm that idiot that goes around eating those tiny pears off the tree in New York City when I'm bored.
But uh, but they have to bled. They have to freeze and thaw. You know what I mean? All right, listen, I'm willing to I'm so like you're saying that but you agree that the ones that I buy at the grocery store are terrible. Oh yeah, trash.
Yeah, all right, fine. I see I'm willing to believe it. That's that's a trash fruit. Yeah. Yeah, that's a trash fruit.
But like I have had reoccurring dreams about persimmon orchards. Like it's a transcendent experience. Yeah. So how long do you have? Could like Quinn's dad conceivably like drive over to this like person's like yard, rip one off and drive over, or does it have to be like pop eat?
I mean, I'm sure it can't be like I mean, I'm sure they're only minutes away, right? It's got to be good enough. Yeah, I think probably like it's like uh order of magnitude of like hours, probably. Yeah, yeah, yeah. And but they uh now wait, clear though, you're talking about American persimmons, not like because this this person has like a fouyu style, which is totally different.
I've heard American persimmons are good. I've also never tasted a pawpaw because uh John over here who's sitting across from me saw it at a farmer's market and did what? Not buy it. He saw it at a farmer's market, and what did he do? He didn't buy it.
That's true. Yeah, for example. Yeah. I have papa that I picked in my freezer right now, Dave. I can nail some.
I don't know. How is it? But how what's the difference between fresh and and it tastes like banana pudding? Yeah. My favorite temperate faux tropical fruit is uh is the uh may apple, which is you know, I think it's potocarpum.
Yeah, yeah. And it's completely poisonous when uh not ripe. Yeah, I was about to say, yeah. Yeah. But when it's ripe, if you take the seeds out, because the seeds are also poisonous, amazing.
So tropical. You know what I mean? Like in that kind of like, and this is a meaningless word. You want you're get ready for me to say something meaningless, guava like. Because what the hell does a guava taste like?
There's a billion guavas. It's true. They all taste different. Yeah. You know what I'm saying?
So I'm giving you a meaning of. I was another one in Puerto Rico. In Qu in Puerto Rico, uh like guava like off the tree uh transcend it. Absolutely transcend it. Yeah, yeah.
I mean, uh there's a lot of things. I had to call in to David Carpew about about American guava, you know. Uh persimmon, yeah, yeah, yeah, yeah yeah it's it's really it could be it can be great all right and uh you know so were you uh were so for those of you that don't know uh Will's mom is the butterball expert we had on last week before uh the Thanksgiving oh yeah you're right back to back uh Robinson Collins here now I noticed that you had a turkey that you bought from a live butcher not a butterball I'm not gonna say anything about that only I just did so the question is were you with your mom and you brought a non-officially butterball turkey was there dueling turkeys like dueling banjo situation or what happened I mean she worked Thanksgiving man she's on the phones oh yeah yeah no I haven't I haven't spent Thanksgiving with my mother in like 16 years 17 years she she worked it she's there in her sweater in her cubicle the same butterball tricky talk line yeah wow yeah real thing yeah yeah it's like a service job you you you don't get to spend you know holiday with your family huh never thought about it effectively yeah it's it's yeah service industry but for like little old ladies kind of you know at least like you know with doctors and whatnot they usually trade off the holidays they're like listen I'll take uh I'll take Thanksgiving this year you take the new year's you know what I mean like they do it like that but like you know everyone's on everyone's on deck there with the with the free game with the butterball and he Oh yeah no it's all hands on deck yeah even pandemic and everything like she was in the basement you know like doing it remote I'm sure pandemic's the worst because that's when everyone's cooking turkeys for the first time because they're not with their family, so all the people who've never cooked a turkey before are like, yeah, what do I do? What do I do? Oh, yeah.
No, that was yeah, a house is burned down. Yeah, yeah, yeah, yeah. Yeah. Yeah. Oh my god.
Imagine your house burning down during the floor. I did I did stopping Thanksgiving with some friends. So nice. Well, uh, I appreciate the call. Any questions?
You're just calling in to berate me about my lack of perception. No, just calling in to correct you about about the uh American persimmon being dope. Happy happy to be corrected and happy to taste it someday. Yeah, no, and I'll I'll mail you some Popeye, some in my freezer that I uh that I picked this year. Love it.
Love it. We'll uh eat it on air. Yeah. Yeah. And I will be rate John again for not personally.
The mouth sounds would be like more, yeah. The mouth sounds would be even more uh life threatening. Really? It's wise would be bad. Is it like I mean, yeah, it's it's a weird, it's a weird texture.
It literally it it has the texture of um, or at least the variety that I get uh from the trees that I know about uh has the texture of um like uh banana pie, banana pudding, kind of it's very strange. Even after it's not a thawed, even after it's frozen and thawed? Oh yeah. I mean, it's probably worse than I don't know. I usually I do a um uh I actually do a gustino with it when it's after frozen and thawed, so which is also good.
Yeah, and I can also mail you. So the uh the so the fruit with weird texture that Nastasia Nastasi, do you you like the canistel or you like the the uh black sapote, the ice cream fruit better? They have weird textures. Uh the ice cream line. Yeah, the ice cream lunch.
Yeah, those are good, but they have like a weird, like just like hyper dense, such a dense texture. Like, you know what I mean? Yeah, no, I yeah, I I think Mastodon's, you know, if it's a megaphonal distribution fruit. I think Mastodons just didn't really care. And they were, you know, just going to town on them.
Yeah, but when you're they didn't have the same uh the same flavor taste as like you know, giant brown flops and their avocados. Yeah, yeah. Well when your teeth are the size of uh saucers and uh you know can grind things down, and I guess it doesn't really matter much. Yeah. Yeah.
No, everything turns into banana pudding eventually. If you could eat one animal that is extinct, would it be a mastodon? No, no, it's gotta be it's gotta be a non-avian dinosaur. Hmm. But what if I limit it to ones that humans have eaten?
Oh uh if you're limited to ones that humans have eaten, I'd probably go with passenger pigeon. Ooh. What about dodo? You gotta hear dodo. But were they ever?
Yeah, were they ever for food? Because it was so easy to kill. They used to block out the sun. I don't know. And we murdered them all because they were easy to kill.
But passenger pigeon was apparently delicious. Yeah, well well, so bobble links, which are the you know, the rice bird, are not extinct, just illegal. So but I'm never gonna I'm never gonna get to taste one of those. Uh I guess if you're gonna go like Oh no, well that's you that you can go like you can go out French president style and uh your last meal can be Ordelon or something, you know. Yeah, but like why would I mean, but I would want to do it American style.
I would want the rice bird, but they don't grow rice there anymore. I mean, I don't know, it's a very complicated thing, and it's of course complicated by many factors, but I would think I would go for stellar sea cow because we everyone who ate stellar sea cow said it was incredibly delicious. However, they had been on a boat for three and a half months sailing around, you know, uh, you know, the tips of uh uh South America, and so I'm gonna or Africa, I guess, depending on which way they're going. And uh so my guess is is that almost anything would have tasted delicious at that point. But apparently, soups delicious, like just delicious.
That's a that's a great answer, especially in response to Jackie Molecules having just gotten a lot of sh about excuse me, sorry, uh, yeah, yeah. About eating whale. So yeah, but like it's an extinct it's an extinct species. So like I think what you know, we're assuming that like they're gonna like get some cells and grow it in a tank, and you're just gonna grow the it's gonna grow it. You know what I mean?
Well, if you're going extinctive species, and then it's the morals are completely out the window, uh I why not go with the v Denisivin or uh with uh Neanderthal or you know, I'm sure that we ate all those, you know, other Homo sapiens uh subspecies. I don't know. I don't know that we did, man. I don't know that we did. Uh here's why.
Because we we interbred with them. So like there's there is like because we interbred with them, we're hard to have eaten humans. There's a whole tradition of humans eating humans in several cultures. It's not a uh usually you usually just as a result of war and or a tribute after death, not like as a regular like Sunday dinner kind of a situation. You know what I mean?
I mean, sometimes you get a taste for something though, and then you're just like, I don't know, tonight I want I want human thigh, you know. Wow, I don't know. It's gone dark, dude. It's gone way dark. Super dark.
Yeah, well, we're talking about eating species. You know what's funny about this right now? I just clear up bookshelves, and I have my officially licensed uh Hannibal TV show book uh on my shelf. Starting down at me. This is a Mads Mickelson show, right?
Uh yeah. Yeah. Love Mads Mickelson. He is a is uh he can look incredibly creepy. I'm not saying he looks creepy, but he can look incredibly creepy.
And because of that show, I bought that knife, and I have to say I like it. The I think it's called Porsche 303. I don't know why it's called Porsche 303, because I don't believe it's 303 stainless. I'm not sure, and I don't believe it's made by the Car Corporation. But even Wiley came over, he's like, What's this goofball knife?
And he picked it up, he's like, you know what? I like this knife. That's the knife I reach for more than any other knife. Yeah. What?
Oh. John has some sort of reason. Anyway, all right. All right, man. Thanks for calling in.
Don't be a stranger. Yeah. Yep. No problem. Yeah.
And thanks for being nice to my mom. Well, no, it was a good pleasure to have her on. Yeah. Yeah. Good guys.
Have a good one. Uh speaking of guests we've had and guests coming up. Uh on December 12th, we have uh Sommelier Extraordinaire Andre Mack coming on. Now listen, I heard someone And country ham connoisseurs might even ravel your your knowledge. That's look people can have more knowledge.
I'm just saying. No, yeah. I've always wanted to go to Anson's. I'm the OG. I'm just the OG.
You are. You know what I mean? It's like someone can call and dispute me on that, but the problem is they'd be wrong. Like, you know what I'm saying? Like, you know, you you could disagree with it, you would also be wrong.
You know what I'm saying? So it's like someone could know vastly more than I do at this point. That's fair. Well, probably because I knew a lot back then. You know what I'm saying?
That's fair. I like that. Yeah, yeah, yeah. It's like uh anyway, I don't want to get it. So uh coming on on in December 12th, what is that, two weeks?
Two weeks, yeah. Two weeks. We'll see if we can two weeks, yeah. Yeah, yeah. Uh so but I I read on some stupid garbage trash hole that like now people don't like the word samoy anymore.
Why? What is that all about? Some people are hating on the word some way. Why? I don't know.
And some, is there a reason to hate on it? Not that I know of. People. Silly. Listen, every new crop of humans needs to hate on things.
That's just how we're built. You know? I try not to even remember what I was hating on back in the day. I'm sure it was a lot. I still hate on a lot.
You know what I mean? But like what what was I railing against from the generation like 10 years older than me, I wonder? Can any of you even remember what it was that you used to rail against? No. No.
No. It's because it wasn't recorded on the phone. The phonies. The phonies. Man.
Posers, losers. I told you, I can remember visiting St. Mark's in the mid-80s, and all of these people who were dressing like punk from like 77, and it's less than 10 years after that happened, and I was like, poser losers, freaking like old wannabe. Go go to your parents' generation, jerks. Can you imagine that?
Something that was current only like that was fresh only like a couple of years ago. That's what it is to be young. I kind of wish I could get that stupidity back. Yeah. You know what I mean?
Because you get a lot done. Yeah. You know what I'm saying? Yeah. You can get a lot done when you have that level of energy and anger and lack of self awareness.
You know what I'm saying? Yeah. A little arrogance too, maybe. Oh, a lot of arrogance. If you were me, especially.
I still got that. Uh so what else? What other Thanksgiving uh good occurrences do we have? What about you, John? How is Connecticut's Thanksgiving?
It was good. Uh did the turkey on the grill, spatchcocked. Came out very tasty. How many, how long did it take? Uh, like an hour and a half.
Yeah. Yeah, not too bad. It was an 18-pound bird. Yeah. Did they did you do uh direct indirect?
Not really. I was just a little lazy about it. I just I don't know, put it in uh in an aluminum like tray and then just put lid coals around on the bottom and then just left it until it was done, basically. Hell yeah, baby. Hell yeah.
Because uh who cares if the bones get a little burnt up. Yeah, doesn't matter. Yeah, no. You're gonna eat those things? Nah.
Exactly. How was the skin? Not great. Yeah, yeah, yeah. Not great, but yeah, that's because that's what I was asking how you deal with the skin problem on that.
Cuz that's a little bit of an issue on a grill, unless you have a way to flip it over and then have the skin not stick to whatever you that's why, like if you know, in the best of all universes, you would spatch it and then tie it through the bones down to a grate, and then you could spend the grate upside down, right? Yeah, crisp that sucker up and then flip it. And if you tie it right, it should be able to stay on even when it's actually it wouldn't matter because uh as soon as the skin starts to brown and set, it's not gonna stick to the grate anymore. Yeah, it's true. So, you know, as long as you had started with some inversion on it, you could, you know, just like the same way like those Argentinian things, you could get it to crisp up on both sides.
Next life. Yeah, exactly. You know what I mean? Well we only get one crap. Yeah, you know what I mean?
Yeah, yeah, yeah. Thankfully. Yeah, yeah. Um Jack, anything? Anything?
It was good. Yeah. Um was in Boston with my girlfriend's family, and uh her dad did a very good. It was a huge bird, like twenty six pounds or something. It was like that's a large bird.
That's a large bird. The inside the inside's cold and the outside's already screaming for mercy. It's a big bird. They're hard to do. It was a very big bird.
Yeah. Yeah, it was. He did he did an admirable job. Oh, good, good. Uh d so how was the carving?
Carving is always kind of an atrocity at Thanksgiving, right? Especially like if people I'm not saying your girlfriend's dad can't carve a turkey. I'm just saying that a lot of people that's like their one time a year that they carve something and just mutilate the bird. Just mutilate it. How was the carving?
Yes. Yeah. It was it was it was good. What what was what was smart is he left the carcass out for people to pick at, which I loved. Remember that?
Old uh commercial. I think it was for Purdue's oven stuffer roaster chickens. Wait when they st when Purdue started making uh oven stuffer, i.e. big like young chickens, and they call 'em roasters. And the commercial was pick, pick, pick, pick, pick, pick.
You've seen that? And it's just the carcass getting totally shredded up. And like they they wanted you to buy a chicken and then just kind of leave it around so people could pick on it. Pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick. Remember this?
Yep. Yeah. Do you remember in the video I sent you of all the chefs there? Remember when the the when the turkey was finally ready, none of them wanted to carve it. We had like some of the best chefs at your house.
Zero of them left. Yeah, 'cause we're all we're all losers and weasels. Almost like, uh I think we have another caller. Caller, you're on the air. Hey, what's up, Dave?
It's Josh from Norfolk. Hey, what's up? How's it going? Doing good. Um hot dog not a sandwich, by the way.
Hot dog not a sandwich, not a sandwich. You know, we we agree on a lot of things. We can have that one. Okay, okay. Um so we're throwing a little repeal day party next week.
Um kind of celebrating early 2000s cocktails, but we're gonna science them up a little bit. So I'm looking at my apple teeny right now. Um my plan currently is to make kind of like uh a sour mix by jacking just some simple syrup with uh malic acid and like a little citric. And I figure I'll infuse the vodka with uh or maybe just apple peels for that kind of like cannon and a little color. I happen to know from your Instagram account, I happen to know from your Instagram account that you have 20 pounds of ash meats kernels sitting around.
I blew through them this weekend, but I have access to way more. Yeah, yeah, yeah. Are they still good where you are? Oh, they're great, yeah. Yeah.
Yeah. I juiced all mine instantly and they're in my freezer. They lose their texture relatively quickly, but they keep their acids. You can grab a bunch of a bunch more of those. Um, but yeah, I was just wondering if we have best practice to just really pack this thing with apple flavor and then uh I'm gonna dye it green.
You know what we used to do uh at uh at existing conditions for for whatever reason uh it really worked well with uh our uh Garrett's apple teeny, whatever, I forget what it was called. It's called Macintosh, even though that's not a great it's because of the computer he was making a joke. 2.0. Listen. This is very good cart.
The Mac just tastes like a Macintosh. This was not anyway, hickory syrup. We used hickory syrup, and it just popped the apple. I don't know why. But you know, with the bark, shag bar hickory.
You just boil you vacuum fuse and sh boil um shag bar kickory, then you um then you reduce it by half and sugar it's good. Syrup's good. I just made it again, just like two days ago. Uh so that popped the apple. Um if you clarify the uh the apple, then you I would see it's gonna get destroyed by boiling it though to concentrate it.
I mean, you if you want the most apple, and and this is for work or for or for people, regular, like non-paying people. Uh no, this is for paying people. Oh, yeah. Then you can't go too crazy. Because I was gonna say you could always just do just use a boat ton of clarified apple and then just uh, you know, freeze it down, don't make it, don't make it traditionally.
You know, you like pre-chill it. Um, but that's not really an option because it's very expensive. You know what I mean? Well, I mean, it's just for one party. I only need enough for four hours.
Yeah, so then you could just, you know, if you freeze clarified, uh, if you freeze clarified uh apple, then you can stir down with the clarified apple until that ice is gone, and then uh just make then add the you know, add some regular ice to it, do a second stir with uh to finish the dilution. The the problem with stirring with um with them both at the same time is you have to make sure that the apple juice totally melts out or your your sugar acid ratio is gonna be hosed. You know what I mean? But then you could put you know, quite a bit of um, you could put quite a bit of apple into it. Uh actual apple, you know what I mean?
Um, but the ash meads balances out pretty well. Uh, I don't have the numbers in my head, uh, but I just did a lot of uh numbers recently on acid sugar level, but you just do it by taste. You know what I mean? Sure, sweet. All right, I'll play around with that.
Yeah, but try the hickory syrup. It's awesome. You have hickory's in your phone. Yeah. Uh I don't know.
I may need to go uh go foraging. Yeah, yeah. You know, you're not hurting the tree. Don't like denude the tree. It's just the external bark, it's flaking off.
You know what a shag bark hickory looks like, right? It's it it looks like it sounds shaggy bark, shag bark, hickory. You know what I mean? Yeah, we've got uh we've got an arboretum. I might go uh take a walk tomorrow and see what I can find.
Yeah, we won't we won't talk about going into an arboretum and taking things off of the trees. We won't talk about it. I'm not saying I'm mad at you for doing it, I'm just saying we're not gonna talk about it. All right. It's casual, it's a cool one.
All right. Okay. All right, thanks. I bet. By the way, uh, John, let's say people want to be able to call in.
What would they do? They would call 917-410-1507. And you can only do that if you are a Patreon member. So you should go to Patreon.com slash cooking issues and sign up at one of our awesome three levels. You get a lot of perks at every level, including uh discounts to Kitchen Arts and Letters, access to our Discord, live video feed, uh prioritized questions, and just a whole bunch of other great things.
So operators are standing by. Yeah, yeah. There we go. Yeah, and you know, operator is uh your man Joe Hayes. Exactly.
Yeah. Uh also I will say if you happen to enjoy this uh podcast, uh go and rate us, uh preferably Millie on the uh platform of your choice. It helps us out. Yeah, it really does. And follow at cooking issues on Instagram too.
That helps too. Yeah, and Booker and Dax Lab, whatnot, blah, blah, blah. Yeah. And one more plug that we should do since it's giving Tuesday. Giving Tuesday.
Yeah. Go for it. No, you do it. You're the board member. Yeah, but you know, but you know more even than you're all right.
Um, so super excitingly, Mofad uh found another temporary space in Brooklyn. They will be reopening up flavor, um, which is super exciting. There's gonna be some new uh smell and tasting machines that Dave's working on, just other it's it's just gonna be fantastic. And since today's Giving Tuesday, MoFat is asking that uh you chip in if you can. So go to MoFad.org.
Uh they'll prompt you with a donation link right there and give what you can. It would be really helpful. And as we all know, MoFad is a really great organization, and we gotta do what we can to keep it going. So we're gonna measure your brain waves. Wait, what?
They're gonna measure they have a brainwave measuring thing. Oh, that's so cool. Yeah, yeah. Oh taste pumps. I'm building taste pumps.
Nice, yeah. Anyway, we have another caller, caller on the air. Hey Dave, this is Patrick from Brooklyn. How are you? Doing all right.
Hey, I got a leftovers question, even though the leftovers are exhausted at this point. When you have really crisp turkey skin, but you don't eat all of it, and it sogs. Okay, you've made a mistake. And you've already made a mistake. You haven't eaten all of it.
Yes. That that that that is true. All right. But if one has made that mistake, what is your suggestion? Especially take it from the meat and do something separate, or uh that's always my struggle.
Yeah, yeah, yeah. I always remove them in as big like you know, if you have leftover skin of any type, I always remove it in as big a chunks as possible. And then you gotta be careful with turkey skin because uh uh turkey skin that's been uh cooked on the bird has already rendered out uh significant, so it's a lot thinner, so you have to keep a little bit of an eagle eye on it. But like, but like you know, throwing it into like um uh like a convection oven or an air fryer at like you know, 350, 375 as flat out as is possible to re-crisp it up, and then I would just salt it and eat it like straight. I don't know, and I was like, I'm I'm um believer in consuming poultry skin as close to the you know, it's just crispy wonderfulness as possible.
Not that there's not other great preparations of it, like you know, steamed birds and whatnot, like especially in you know, uh Chinese cultures and whatnot. But yeah, that's what I would do. And I do the same thing, like whenever I whenever I have to take the skins off of uh chickens for whatever reason, the all the skins go on sheet pans on parchment in the oven at like 350. Don't go too high because you want it if keep an eagle eye on it if it's already cooked because it's gonna burn fast. It's gonna get dark really fast, especially if you've rubbed it with things like that.
Yeah, and that accurate, accurate edge to to burnt turkey that's not to me is not pleasant. Yeah, yeah, yeah. So you gotta really keep an eye. Then you might want to lower it chicken. You might want to lower it because it's already been brown.
So you might want to throw it in at like 325, 300. You know what I mean? 325 is better. And then uh, you know, just convection real high to like just get rid of any moisture it's picked up, and then yeah, eat it. And don't let anyone else have it.
All these turkey frying recipes come out are you know, people talking about frying turkeys without any breading, you know, anything like that. Are people frying chickens the rest of the year? Is this like something that one should be doing? You know, on a smaller, less dangerous scale. Dipping, dipping the bird without any crust in, or is that I always just uh I I'm always wondering why that isn't a popular thing, but the the turkey is.
And are we missing something? I've done the reverse. I've done chicken fried turkey. It's real good. The issue is you have to cut the piece.
You either have to completely low temp the pieces beforehand so that they're cooked through, uh, or you have to uh cut the pieces into smaller units before you chicken fry them. But but chick like chicken chicken breaded fried turkey is great. So for a couple of years, I was doing once I started uh once I started instead of cooking one giant bird, cooking two smaller birds, I would always roast one and chicken fry the other. But have I turkey fried chicken? I have only done it as a have I done it with chicken.
I've done it with quays all the time. Like uh, you know, like to I have no idea if it's good or not, but it just feels like a missing, easier food link that's less likely to burn down your house. Yeah, perhaps. I'm sure it's fine. Here's the thing with uh here's the thing with with uh put it put it here, right?
So like when you're frying a turkey, usually you're using a bunch of fresh oil, which is not great because you're just doing the turkey, right? You've bought oil and you bought the turkey and you have your turkey fryer. But the turkey takes long enough to cook that by the time it's done cooking, the oil's kind of broken in, and you know, you put enough water and other garbage in it that you're like ripping the oil apart as you're doing it, and you probably temperature abused it. So the oil's gonna be broken in by the time that the thing happens, but it's only ever had the turkey in it. I'm guessing that if you're doing a chicken, you're gonna do other stuff with that oil.
And oil, so like I I've done m a lot, lot, lot, lot, lot of deep frying steaks. Like a lot. Deep frying. You know what the you know what the I'll give you a power move, dude. Deep fry rack of lamb.
Oh my god. Deep fried rack of lamb, and then uh fantastic. You know what I'm saying? It's like, like, really, it's like you, oh, I wish the rack of lamb was like crusty all the way around. Yeah.
You want it? Deep fry it. You know what? But the problem is that uh the a little bit of oil adheres to the outside of the uh stuff, and it usually tastes like fry oil and not like the natural basting juices or like you've roasted it. And uh it has a very particular aroma that I think can be off putting.
So what I typically do is uh I uh I whenever I fry something like that, I'll baste it with jus on the way out. The jus washes off the oil off the outside. Uh or you know, sometimes when I was doing a lot of steaks, I would keep like a bucket of uh beef broth and I would just take the meat through the beef broth on the way out, and it just takes away that fry smell. So that's the only kind of negative I would say. Um that's the only negative I would say, but otherwise I think di di di dip it dip it in, dip it in in chicken broth on the way out, then if I try it.
Or just laid a little bit over the top, run some tests. I've never done it on a chicken, but like I say, this is the way to do quail, right? Because they're so small and it's hard to get all sides of a quail without overdoing it. You know what I mean? So you know, you fry them.
Breaded fried crail is also good, especially if they're boneless. Boneless breaded fried quail, that's money in the bank right there. You know what I mean? All right. I got some experimenting to do.
But I will say this, I'll say this. It's worth the extra money to pay someone else to bone that quail for you. You know what I mean? It's like, don't. Especially because like because you're like, unless you are cooking for yourself and you're like, I'm gonna do like two quail, and then you're like, it's worth it.
But it's like if you're like, oh, I got 10 people coming over, let's bone some quail. Nope. Nope. That's here's another one. Don't do.
Uh I got like 10, 15 people over. We're gonna have Dungeness Crab, and I'm gonna pre-crack it. Nope. Nope. Hire someone to do that for you.
Hire someone. Anyway. All right. Good luck with it. Uh all right.
Oh wow, what was that from? I don't I remember that. What is that from? Is that like Seinfeld or something? No.
No, what is that? Din and tool time? Maybe. Maybe, uh, wow. All right.
Brady Vickers wants to know. Uh would love to hear what my pie plans are, or any of our pie plans for the holidays, especially in light of the acid adjusted key lime pie idea and the Monroe Boston Strauss intel you've gathered. Well, I just did a bunch of pies for Thanksgiving. Uh, and uh I did this time pomegranate key lime pie. And I have another question, I think, on that somewhere.
Uh I'll I'll read it again if I uh if I get to it. But um here's the thing I I learned about key lime pies. Joe, you're a key lime pie fan, right? I sure am. Yeah.
So um, you know how like everyone's like, oh, like, like uh when you use regular limes, it's not as good, right? That's what everyone says. That's what everyone says. I've never tried it. Well, you never tried using regular limes?
Never tried regular limes. But actually, you know what? I can't I can't lie. I've never actually made key line pie. No?
No. Just buy it. We would have dude, they're like it's like you throw a stone in South Florida, you hit a pie stand. Yeah. Yeah everywhere.
All right, so like all in the shape of oranges, too. The pie stands are great. Really? Yes. I like that.
Yeah. It's like uh not leaving Las Vegas, learning from Las Vegas. The uh, what's his name? Uh architect. He wrote a book called Learning from Las Vegas, and everything is either a duck or a decorated shack.
So these are ducks because the building is shaped like an orange. What the hell is it? Venturi. Oh. Robert Venturi.
Anyway, so um, here's the issue. So most of us that have had key lime pies not in Florida, not from key limes, I would say if they have a fault, it's that they're too sweet, right? Overly sweet. And I did some research in advance of this, and uh, I think I know the problem. The problem is that key limes, which are a different uh species of lime of uh fruit as Persian limes, which is the standard lime that we use in cocktails, right?
Key limes actually have much higher acidity. So uh so a percent higher. So it's like whereas like a regular lime is like rocking like about six percent, right? A key lime is rocking like seven percent or thereabouts. So if you sub it one to one, it's about 15% less acid, which means it's gonna be there for it's gonna taste the ratio is gonna be off by 15%.
So when you're acid adjusting for key lime pie, you don't want to acid adjust up to six like you would for cocktails, because all almost all the cocktails are based on uh Persian lime units. All of the modern cocktails that you know that I deal with are based on Persian lime slash lemon units, not on key lime units. The conversely, if you use key limes, you might need to use a little bit less in or in or in in a cocktail recipe. So you want to adjust it up to about 7%. Another problem, uh, I did pomegranate this time, and it was great, except the color was bad.
I did I did pomegranate uh for Thanksgiving, key lime pie. Um the problem is uh that it has a significant amount of sugar, right? So pomegranate juice is like has like 16, almost 16 grams of sugar per 100 milliliters in it, right? So um that's a lot. So I had to adjust and I I did uh I looked at Joe's stone crab recipe online and I analyzed it.
And a standard uh the one that they publish, I'm sure they don't publish their real recipe, but their real recipe contains uh 189 grams of sugar and about 11.4 grams of acid for a ratio of of uh 16.6, right? Sugar to acid. And so that's what I tried to hit when I adjusted it. So really I just plugged in the numbers that were already in pomegranate juice and uh the condensed milk, and then I just uh added the amount of acid to get the acid sugar ratio up to 16.45. So I'll give you the numbers.
Uh one can of uh sweetened condensed milk, which uh is uh I think 396 grams, uh 167 grams of palm wonderful, three egg yolks at 54 grams, 11 grams of acid. I did a mixture of malloc, uh citric malloc and succinic uh, and that gives me you a ratio of 16.5. And it tasted great. It's a little punchier because it's got a little more sugar and acid than the original Joe's did, but the there's an as much acid to balance it out. So that's what I would do.
I also did my now patented bullseye, my bullseye uh cheesecake uh pumpkin pie mix. So I 3D printed a bunch of uh a bunch of target rings, right? Five rings, and then uh I took one of those expandable, you know those rings that expand? Those cake rings that expand. Spring form?
No, they're not a spring formed. They they're kind of like, imagine if you didn't want to have to have a bunch of different springform pans, and it's just a ring that you can make any size. Oh, okay, yeah, yeah, yeah. Yeah. Yeah.
Yeah. And you have to put it on a flat sheet. Yeah. So I did one of those. And then the ring inside of it, graham cracker crust.
And I did King Arthur's graham cracker crust. And uh they used confectioner sugar instead of uh granulated sugar. I don't know why they did, but my theory that it's it's good. One reason I think it's gonna be a good idea, and it was, it was delicious, is that I think the confectioner's sugar is gonna bind less than the other stuff because it's got that extra cornstarch in it. And so I'm thinking that's gonna make a softer crust.
I also browned the butter because I wasn't gonna do a par bake. And so, like when you par break a uh a graham cracker crust, it gets a little bit of those toasty notes in it, but I didn't want to par bake the the crust because I wanted to do a real loose pack on it so it wouldn't get hard. So I didn't want to I didn't want to have to worry about it slumping because it was such a loose pack, and so I browned the butter. It also reduced the amount of water, which also decreased the bind because there's less, there's a little, it was significant, right? So like um I wrote it down somewhere, but like you know, 80 something grams of uh butter went to like 70 something grams of butter when you added it.
I think it's on your Instagram, yeah. It's on the Instagram. So uh, and then uh yeah, the and then I I did it in the ANOVA precision of it. I used Dory Greenspan's uh um what's it called? Cheesecake recipe, but I added lemon because it's New York.
You know what I mean? Come on. I mean, come on. Yeah, and I didn't use you know, she gives you the option of sour cream or cream, sour cream. Come on, always come on, please.
Uh yeah, so then uh uh then uh I cooked it in the ANOVA precision because I wanted to try that, and guess what? No cracking, no worrying, no nothing, no water bath, no, everyone hates any of you guys cheesecake cookers? Yeah, yeah, you water bath, yeah, yeah. Sucks, right? Yeah.
Sucks. Oh, put like three layers of aluminum foil around it. Put it in the water bath. No. No.
No. Just set your steam oven on the temperature you want the thing to cook to, right? 176, 80% steam, and walk away from it for three hours. Because guess what? It can't overcook.
Right? Then you do that. You still have to do the the uh you still have to do the the long drop, the long cooldown. So left it in the oven with the thing, you know, properly open, yeah. Yeah.
And great. Not not overcooked, not broken, not cracked, not dry, no skin on the top, nothing. Dream. And the right amount of pumpkin pie to cheesecake. Because I love the first bite of pumpkin pie, but then I want some other bite in my mouth.
So the second bite is cheesecake, and then I'm ready for the pumpkin pie again. Of course, I still drowned it in whipped cream, because please. Does anyone like pumpkin pie without whipped cream? If you eat whipped cream at all. I don't need some or vanilla ice cream, but yeah.
Oh, vanilla ice cream. Yeah. Uh okay. Oh my god, some human candy canes are walking past us. Slash bar.
Are they are they barbers or candy canes? Some sort of mix, some North Pole. Christmas North Pole light that they're holding. Oh god. Uh anyway.
Uh what about ice cream and whipped cream? Yeah, why not? Yeah. Thank you. Yeah.
Thank you. Not gilding marble. Tomorrow's the tree lighting. Yeah. Yeah.
Are you uh so what are your feelings on the tree lighting? It used to be one of your most joyous things. How are you with it now? That's what it costs us. That's what cost us our bar.
So I hate it. Yeah. Yeah. Only it's true. Only Joe, only it's a true story.
Uh but you know, that makes it even more funny. You know what I'm saying? Uh yeah. Yeah. Yeah.
So now, but like I think it's I'm kind of sad that like one of the few things that kind of brought you joy you now hate. Although I guess that's life, isn't it? Yeah, me too. Me too. Yeah.
Yeah. Uh all right. So uh we we covered in a smothered pie, right? I'm probably gonna do some more. It's gotta figure out to make the color better.
Pomegranate juice doesn't have its enough color on its own. Somebody uh like texted in and said that there's reduced pomegranate that's different from like pomegranate molasses. Pomegranate molasses is too dark. Yeah, what's the word for pomegranate molasses? Pecmes, right?
So, like that stuff's too dark. But uh they said that there is just reduced, it has a bright red color. I'd have to test the acidity level of it and the sugar to see what's up. But yeah, I'm not opposed. Oh, by the way, Joe's key lime pie recipe.
The reason I chose his other than or his, I mean, whatever. He he died in like night with theirs, yeah. Uh uh, other than like it's famous and people like it, is is it used a relatively large ratio of uh of um key lime to sweetened condensed milk and had extra egg in it. So instead of a half cup per condensed can milk can, it was uh two-thirds of a cup of uh of uh juice per per condensed milk can and just had an extra egg yolk. And I was like, you know what?
Yes, you know what I mean? Yeah, you know what I'm saying. Uh so much whipping. Uh you know what? You know what's interesting?
Not interesting to anyone but me, but the original recipes, I think, uh were based on the original key lime pie recipes, as far as I can tell, back in the 20s, right? And maybe even earlier, were based on kind of uh lemon ice box cakes as a uh lemon ice box pies as like the basis of it, right? And uh they got kind of transmographied into key lime pie, but they started in the same way of having a meringue topping on top, because if you think about it, you're throwing away egg whites unless you're making angel food cake at the same time, you're not using that many, but like it you have egg whites because you have egg yolks, right? And so a lot of the original old, old recipes you'll see uh have a meringue topping on top of the of the um key lime pie. So then you have some people, northerners who are like, well, quote unquote say authentic key lime pie and then put a meringue topping on top of it.
But it turns out, as far as I can tell, in South Florida, that tradition is gone. And so, like, you won't see meringue tops. And so people are like, you don't know authenticity, they don't make them with freaking meringue on top. You know what I mean? Yeah, like that.
But it's so funny. It this is why authenticity has no meaning. Yeah. You know what I mean? Because, like, what do you mean?
Authentic to the 1920s, exactly. Authentic to what someone who's alive today is growing up eating. I mean, you know what I mean? Yeah, authentic to this. Yeah, yeah.
Exactly. Uh, as my family would say. Speaking of my family, uh Neko writes in, hey, do you have a recipe? That's because that's how my family does talk. You know how I say that's not how they talk?
That is how my family talks. You know what I mean? Authenticity, this. You know what I mean? Like, that's how they talk anyway.
But like, uh is that how you guys communicate too? Only through this radio show. Uh, well, I don't know if they've never called in. My family's never called in. Come on.
Really? No. I should get them to yeah, get them to do it. Let's crank call them. We should.
We should. So uh Neko wants to know. Do I have so I just have to say this again? I said it a bunch, but in case this is the first time you're tuning in, Boston, Italian Boston, like old school Boston Italian Americans, don't call pasta sauce sauce. They call it gravy.
Okay. I don't know whether that's other Italian communities in the East Coast or not, but in Boston it's gravy. Okay. So when I'm saying gravy, I don't mean turkey gravy, which is also delicious. You know what I mean?
I made a sick leftover turkey gravy, by the way, but I digress. Um so when I say gravy, I'm talking about what most of you think of as pasta sauce. What about Vancouver? They didn't call they don't call it gravy over there, do they? No, I mean, I think I can remember originally, Dave.
So get your facts straight. All right, but we would probably just call it like a Sunday sauce. We would not say gravy. No, right, right. Uh so do I know the recipe for the gravy of my youth?
Do I still make it or a variant of it? And I have to say, sadly, no. And everyone who made it is dead. Uh they're all dead. So I could not recreate it because you know I was pretty young.
Um, and that definitely it wasn't offered to me as a thing that I could participate in. And like I usually would show up for Sunday dinner after the making of it had already happened. You know, occasionally, like I remember my uh my auntie Annette making the lobster sauce. You ever had the Italian lobster gravy? So it's like it's it's a tomato gravy, but she buries lobster in it.
She'll split the lobsters in half and bury the lobster in it and cook it with it instead of the usual uh the brajole and the sausage and the pork chop uh and the meatball, right? Like instead of that mix, it would be lobster, and yeah, bring it up slow and let and great. But uh, I saw her make that a couple times at the Cape when she was visiting, but yeah, I wasn't there for the for the gravy. And my stepfather, who should know because he was around like from a being a small boy, that's not the kind of crap he pays attention to. You know what I mean?
Like, so unfortunately, my family's recipe is lost. Yeah, like literally everyone is dead. Who made it? I could maybe ask my cousin Tiffany, she might know. Anyway, I'll try to figure it out, Neko.
Because you're making me feel guilty for not knowing now. Now I feel bad. Uh although get get this. I went to my mom's, like I said, she has all she's like, Do you want any of these childhood books? I'm like, No, Ma, what am I gonna do with this?
What am I gonna do with this? I live in an apartment in New York City. You have a house, just keep it in the freaking attic. Or keep it in the boiler room. You have a boiler room, you have an attic.
I have no, I'm in an apartment. Does this happen to you, Nastasi? Your mom's like, take this, and you're like, I can't, I don't have a place. Oh, yeah. Any, anything, anything she wants out of the house and into my tiny place.
Yes, but what the hell are they gonna do with the space in their house? I don't know. I don't know. Nothing, more dolls. It well, you know, that was my dream.
I was gonna take everything I own and just invest it in American girl dolls, and you're and you're like, in the company? No, no, just dolls. But then I would play with them and ruin all their value. Remember that so good. So good, so good, so good.
People are like, is he nuts? And you're like, Yeah, yeah, yeah. Uh and then Nastasia and I have visited the store, and it's the creepiest store on earth. I believe that it's so creepy. Anyway, I mean, kids love it.
People love it. Anyway, uh, where were we with this? My mom. So I found so one of the Eisenhower daughters, I forget which one, but one of President Eisenhower's daughters wrote a cookbook for kids in the 70s. And my mom got it for me in like 1976 when I was five.
And I immediately opened it to the page. That's where I got my paperbag chicken from. So paperbag cooking had a small resurgence in the 70s. She published the paper bag chicken. I then was I made that once a week, although, of course, I added my own spices.
Come on. And then uh, but I'm that was my once a week from the time I was like seven when I would make dinner, I would make paper bag chicken. I gotta make paperbag chicken again. I haven't made it in a long time. You ever make the paperbag chicken?
Never. You gotta rub the chicken with butter and then salt. And then, of course, because it was a 70s, I put curry powder all over it. Okay, you know what I'm saying? Yeah, yeah.
Salt, pepper, and if you're me in the 1970s, curry powder. Yeah, yeah, yeah. Uh you know what I want to order from the 70s? I'm gonna do fully 70s myself this year. Uh, I want ribbon candy for Christmas.
Remember that? Yeah. Tastes bad. Nobody likes it. Yeah, no, not good.
But you look at it. So, does anyone else know what I'm talking about? Ribbon candy? Yeah. For those of you that like, you know, are younger, I don't know, it's literally sugar that's pulled and it looks like like a ribbon that's been like folded a bunch of times, like blah blah blah blah blah blah blah blah blah blah blah blah, like in in like a line.
And you're looking at it and it looks amazing. It's like glistening, it's like different colors, it's like hard, it's like, and it's just sitting there next to your orange that's all full of cloves. And I made those last year. Those things are amazing. You ever done that?
Everyone do that. Go do that this year. Do the orange with the cloves and the cinnamon. Anyway, I'm gonna get that. Uh what's I talking about?
Oh, Monty wants to know. As low-quality individual, I'll get my wild salmon at Costco already in pouches, which I cook with my jewels. So far, I don't like any of the temperatures. It's either mushy and metallic or kind of firm and metallic, but nothing fall apart savory like other salmon. I know it's an inferior product, but any tips on how to make it taste decent?
Elsa do you have a discount with Oricang? We don't right now, but I'm gonna get in touch with Michael Fabro because he's now doing his own farm-raised interior land-raised salmon. I wanna have him on the show anyway, because he's doing Ikime, maybe we can get a discount on his stuff. You also gotta be careful, because not all New Zealand King is Ora King. There's another company that does it.
And Wegman's whose fish counter is nuts. Their new fish counter is freaking bananas. And by the way, their King Crab, frozen king crab. Good. I had it.
Good. Okay. This is the frozen king crab from Wegman's. I'm like, yeah, good. Not cheap.
Good. Um Monty, I think your problem is you're leaving it in there too long. I would do something on the order between 50 and 52 degrees Celsius. But you only really want to cook it for about 20 minutes, or it's gonna start getting mushy. The longer you cook the salmon in a low temperature situation, the mushier it's gonna get.
So please let us know what your actual temperatures and times are, and we can like steer you to a better uh result. Uh Trevor wants to know, he's been working on putting brown butter into his buns, hoping the toasty flavor would come through. But so far they're just getting cool-looking brown flex, which you're trademarking is flavor flex. Any tips for how to get amp up the brown butter flavor? It's difficult because there's not that much butter in a hamburger bun.
I gotta think about it more to see how you can get more of that flavor in without just jacking the butter. While you gotta do it, you can just do brown butter solids? Or yeah, you know, but that's more flavor flex, and then what are you gonna do? I guess if you're gonna clarify a bunch of butter, you can take it up to a little bit of brown, like ghe it, like almost ghee it, and then use the solids. That's a good idea.
You should do that. Um it looks like we'll have to get to the other questions next week. On uh, David, I'm gonna get you on your malt powder next week. I got a lot to say about it. Cooking issues.
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