Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Art of Manhattan Rockefeller Center, New York City, joined as usual with John here in the studio. How are you doing, John? Doing great, thanks. Yeah.
That's a lie. I can tell by looking at your face that you're hating it. But I appreciate the lie. That's a good hospitality. That's a good chef chef move.
Yeah. Get through it. Yeah. Nice. Uh Joe Hazen rocking the panels.
What's up? Hey, how are you doing? Welcome to studio. Everything's okay on your side. Me?
Yeah. And uh, but we have a huge, so like, you know, we have a huge like cast of thousands in the Los Angeles Cooking Issues Outpost. First of all, of course, we have Nastasia the Hammer Lopez. How are you doing, Staz? Good.
Good. And eventually we will have Jackie Molecules. And I believe, before I, you know, introduce our guests, in the upper left, we have Quinn. Quinn, how are you doing? Oh, Jack's there.
Mr. Molaco's good, Quinn. Nice. But we have, of course, you know, many decades-long friend, friend of the show, Ariel Johnson, author of the upcoming book, Flavorama. Is that is that correct?
Flavorama, right? Yeah, that's how you should say it's too. Yeah, yeah, exactly. It's coming out in March, right? As of today, you can pre-order at Kitcher Arts and Letters.
March 12th. I mean, that's uh the day before my birthday, uh my dad's birthday, day before this is the day before the Ides of March, right? That's like a good stabbing day. It's a good pre-stabbing day. Right?
Yeah. That's good, yeah. Yeah. We can work some stabbing into this. Yeah.
And then also, uh, we are very pleased to have for the uh first time on the show, Josh Scherer from uh Mythical Kitchen also coming out with a book in March. I believe it's called, is it called the Mythical Cookbook? What's the name of it? The mythical cookbook, Josh? Is that accurate?
Am I accurate? That is accurate, but the pronunciation similar to Flavorama is the mythical cookbook. I was incorrect about the title. The title of the upcoming book that Josh is coming out with, the mythical cookbook. Is that that's more accurate?
Yeah. Yeah. Daddy Mail, but thank you. So uh so explain the explain uh mythical cooking. Well, we're gonna shoot the breeze in a minute, but before we shoot the breeze, explain kind of mythical cooking, mythical good morning.
Like what's the what's the myth? What's the what's the myth? So the myth is there's no myth. The myth is a myth in itself. No, so mythical entertainment is the company I work for.
Uh the flagship show Good Mythical Morning has been around for 2500 plus episodes, many of which were filmed before I I've ever worked here. I've been here for about six years now. Uh, but they would always just mess around with their food on camera. Real simple stuff. What happens if you shove mac and cheese inside of a big Mac?
What happens if you try and make a baby shampoo taco? I don't know why that came to mind. But one day stops, stop, stop. Stop. Because baby shoe is not a baby shampoo is not toxic.
You decided to see whether it would work in in a taco, presumably what, as a thickener for the salsa or what? Uh well, so their idea just before I got here was just uh let's put baby shampoo inside the Ortega stand and stir or taco shell and eat it because it was non-toxic. Um but then uh they also did that with uh like blood tofu, you know, the congealed pork load. They decided they didn't like that. They hired me, who my background is in recipe development, it was in food media.
And so I took like their original idea of shoving just cold blood sofu into a sand and stuffed socket shell. And then I, you know, uh pasteurized the blood and then like emulsified that into a blood mole, made a little bit of like blood tarne asada, um, and uh blood pickled onions. And so I tried to really step up their food game, and now we've taken all 2500 episodes of Good Method Morning, all several hundred episodes of Mythical Kitchen, my food focus now, and shoved it into the mythical cookbook. That's right, available in March from Harbor Collins. We're gonna try to get it also maybe uh, because we have a Patreon.
Uh maybe they can get a discount for our cooking issues uh listeners for our Patreons. And if they want to join the Patreon, John, what should they do? Patreon.com slash cooking issues. Uh check it out. There are three different levels of memberships.
You get different perks at every membership or you know, every level, uh access to our Discord, uh discounts like Kitchener Some Letters and other awesome vendors that we work with. Um you get your questions answered uh in a more prioritized fashion than would otherwise have. For instance, also you have the number, you can call in uh your questions if you're a Patreon member to 917-4101507. That's 917-4101507. If you're if you're listening.
It's a little later than normal. So true. Yeah. I had the joys of going to uh yes, Quinn, what's up? Uh we forgot to mention last week for patrons.
We're also occasionally releasing um exclusive recipes, like your justice key line pie. Well, I mean, it's kind of my it was a Patreon, it's a it's a it, you know, it's a it's a Patreon member's idea, is the best culinary idea that I've heard in years. I mean, the best. I mean, clearly the best idea I've heard in years. So, Josh, here's what you key lime pie is a delicious product, right?
I agree with that, yeah. Yeah, yeah. So key lime pie is delicious. So, you know, I do this thing. I've been doing this thing for years where for cocktails, I adjust uh different juices up to the acidity of lemon or lime such that they can function in cocktail recipes.
And the patron uh, you know, one of our uh Patreon members was like, What if you did uh for key lime pie? And I have to say, it is delicious. Uh the color is always a little little wan. Speaking of color, in your upcoming book, uh, I know we're we're supposed to shoot the the trash first, but one of your recipes is for Gatorade muffins. And first of all, anytime someone uh mentions Gatorade, someone has to sing that Gatorade is Thursday for a deep down body thirst.
Who's gonna do it? Who's gonna do it? Gatorade is thirsty for a deep down body thirst, like that, right? Someone has to do it. Uh and as you said on your show.
Yeah. Uh it sounds like a must definitely. Yeah. Yeah. So you reduce the Gatorade, you reduce like two bottles of Gatorade down to like a weenie little amount, and then have a sour cream base in the muffin.
Now, is this because of your like, you know, love of uh lifting weights and gym and and sports that you went to Gatorade on this? Or what's the what's the reason for a Gatorade muffin? Uh well, the reason for the Gatorade muffin, of course, is to increase hydration. I mean, what's the number one problem with muffins in America today? Lack of salt and electrolytes.
Lack of electrolyte. What does it like the line I could not tell you what is what your body craves. Uh no. So much of what we do here, I I have a friend. This story's going somewhere.
I had a friend who worked in a chemistry lab at UC Santa Barbara right after we graduated. He was trying to like sequence the genome or something of some stem cell of a sea monkey. And I was like, is this what you're doing? Did you say sea monkey? Did you say sea monkey or monkey?
Sea monkey, a sea monkey. Yeah. Yeah. Biggest scam in the world, sea monkey. Yeah.
I think. But he said something to me that I'll never forget where he said, no, we're doing it just to know it. Nobody else has done it before. We just need to know. And sometimes that's how science works.
I have that view of cooking. I've never seen the gay raid muffin before. I needed to see what a gay ray muffin would taste like. Turns out a little, a little acidic when you reduce the syrup that much, all that should really shine through. And then there's already the sour cream and the cake battery.
And so, you know, it was a little rough, uh, but I'm glad we did it. And now you can make this recipe that sucks at home. Right. So I mean, the reason I brought it up is because I'm really velocinity and uh optimized. Yeah, where someone were used for.
Sorry. But my question was when you reduce it that much, how's the color? Because that's the main problem with the acid adjust key lime pie, is that I have to add a little bit of food coloring to it because in general, you know, key lime pies are either naturally a yellow color, which marries well with the condensed milk, or they dope it with green food coloring when they use regular lime. So, cheat, I have food coloring. Well, I'm not above it.
I'm not above it. You know what I'm saying? I mean, that's what Gatorade uses food coloring anyway. So do you overblue? First of all, apparently you're a blue man, but like uh not the group, but the Gatorade.
And then uh uh do you over blue? But I didn't see any over blue in it, or is there enough blue once you reduce it? And have you ever had enough of it that your that your number two turns green? Uh not with the gatory muffins, but I have had too much blue dice where my number two does turn green. And that was courtesy.
Listen, I love Ralph's grocery store. But one day, boy, did their cupcakes have so much food dye in them that it died by whole mouth. But with the Gatorade muffins, you would be shocked. Well, maybe not, you would be shocked, many would be shocked at how much blue food dye is in there when you produced a gallon of it, that really will permeate your dozen or so muffins uh that you create, so no overblue is needed. Yeah, you know, uh Nastasia and I like shopping at a Ralph's right, Stas.
Yes. Ralph's. It's the only grocery store you shop to that already sounds like you're vomiting. I just don't understand why it's cold. Um Yeah.
Oh, do you know when Nastasia and I, back when I was at the French Culinary Institute, we bought a whole bunch of F and D C blue dye, a powder, right? And it Nastasia wanted so badly to put it into gel caps so that people so that she could give it to people and their poo would turn green without them knowing why. But I was like, you can't I was like, you can't mess with people's insides. She's like, but they're kind of friends. And I'm like, yeah.
Nah. It's like, you know, once you're in the food business, you can no longer feed people things surreptitiously. Like you've given up the right to surreptitiously mess with people's insides once you've started doing this crap for a living, because you know, as you said in your air fryer sorry episode, like there's a certain level of trust. You know what I'm saying? Um, I felt that that was no official, but I think it's like an unspoken uh I I have a product idea.
I have a room with many learned doctors right now. And so I have a product idea, uh, speaking of messing with people's inside surreptitiously, but is there a way that you could take some sort of pill or inject something that would perfume your flatulence to say smell like a cinnamon? Ah, well, this has been a uh topic of discussion for a long time, and the only time I've ever had it happen to me was when Nastasia and I had over 200 varieties of citrus uh just uh up the mountain from Watsonville at uh the late Gene Lester's citrus farm. And uh yeah, I I pooped o OJ and it smelled apart. It was amazing.
You know, uh it was amazing. Well yeah, never never before, never again. It uh Ariel, should that be possible? I mean, uh probably not, right? Because you can't control the bacteria.
Well, like flash I mean it comes from, you know, like bacteria in your colon breaking stuff down, you know. So if you eat like a undercooked Jerusalem artichoke, that's why. Another one of the things, or if you're like pregnant, yeah, they get yeah. So um, you know, if you like put them in overdrive, they'll produce lots of gas. But like okay.
So like that bad part smells from a sulfur molecule. So like, but there are like other sulfur molecules, like in Sauvignon Blanc that smell like amazing. So I wonder if you could like encapsulate the precursors uh to the point where they'd like survive your upper digestive tract and then like feed the uh the colon bacteria. Well, what the hell are you doing here now? Why are we not gonna do that?
Right. I mean, I mean, so Ariel, chem chemically, there's a couple of different things that could be going on, right? So like there are a couple of different approaches. One, you could try to neutralize like the Fabriz effect, literally like like make your farts have Fabris in them, right? That's one way to go.
Right. Another way is to try to modify what the bacteria are producing. Right. See, so it's like, you know. Yeah.
The other would be a low residue diet. What like what the smell minus smell would be like, I don't I don't know. Uh I mean you can probably kind of like both of them, like microencapsulate a like a cyclodextrin in such a way that it like stayed encapsulated until it reached your colon or like right after. Um but uh I don't know. Like considering that like all those bacteria love eating fiber and cyclodextrin is basically the carbohydrate, like they might actually like eat it and do something weird with it.
Well, so my idea is this doesn't paint out, you just kind of shove a dryer sheet up there, isn't it? I was gonna say, like, there's there's always a suppository around. Yeah, yeah. Well, so you're you're like uh I mean, I'm sure somebody makes like uh ch like ch activated charcoal like chonis, right? They have to.
Someone has to. So it's like, you know, going through a couple layers of stuff on the way out. I'm sure that happens already. You know? Uh you know, I don't know whether I've discussed it before, but maybe you see Davis' fistulated cow.
Yeah. Did you ever see that? Did you ever go to Cornell and see the fish related cow? Oh, well, we had one at Davis, but I never saw it. I saw a regular cow at the Davis and not the uh it turns out uh it's not so good for the cow to have a permanent hole in its stomach.
By the way, fish related cow, for those of you that don't know, they put a porthole into the side of a cow so that eggs and then you can literally open like a door uh like put your fist into the cow's stomach and be like, oh, that's what it looks like when they're like half ruminated, right? Not good for the c turns out that it's not a good idea from the cow's perspective. Shocking. But we evolved that a field single digestive system like from Yeah. Yeah, Quinn.
They're proud of it. Yeah. Yeah. I mean, like Quinn, imagine if they someone was shoving the if you had students coming to your to your place every day, shoving hands in there, that would be a different story. You know what I mean?
Yeah, you you're gonna you know the diameter for like extra holes in your Yeah, yeah, yeah. You know, some of those act students are are big fisted folk too. You know what I mean? It's not like they're dainty hands, you know, they're farmers. You know?
Now I'm trying to imagine a farmer with type. Yeah. You know. Uh so uh again, I don't know if I mentioned this, but I had to uh research uh tooting quite a bit when I was doing the beans article. And here's something that you Oh yeah, yeah.
So you'd think that this would be something that you would know, like you know, actually I don't know my blood type. I know it's either A or B, but I don't know which one. I can't forget. Yeah, whatever. If I get hit, I get hit.
But they but you've we're most of us are either a hydrogen person or a methane person, right? So like some of us fart methane, and some of us fart predominantly hydrogen, and you'd think that you would kind of know what kind of person you were. Like maybe you would like go to like groups where you're like, we're hydrogen people. Oh no, no, yeah, we're methane people. You know what I mean?
But it's not something that people know. No one analyzes it and tries to figure out like which is their, you know, primary combustible gas that comes out the backside. It's just not something people using hydrogen. Red meat increases methane production and put it in. I don't know.
I I did a similar yeah. So it's I think it's something that we should kind of promote since people promote learning everything about their bodies. Yeah. Because I honestly what I think is that uh as a culture we need something else to worry about with our bodies and feel guilty about. So yeah.
So we need to crack you. It's like it's like how they invented cellulite as a problem to uh you know sell various things to women so now we can uh to bodybuilders eating too much routine sell uh uh yeah fart fart fart okay I'm doing my part in the fart positivity game because at the gym I go to a public gym I will fart with impunity and to me it's it's not even mark me territory but it's like an invitation for everybody to come towards me and say it's okay we all do this. Are you best friends with Nastasia? Because that's her view. Nastasia is the queen of the airplane farter.
She is the airplane fart queen she can she can mist up like three rows in any direction. And then she's like why don't you want to sit next to me on the plane. First of all we're both deathly afraid of flying and so you don't want two people who are afraid of flying to be next to each other. It's a bad idea. You know I mean and then you know like fear plus toots plus first of all like I have fear sweat.
You know how bad fear sweat smells like I sweat quite a bit but my sweat doesn't smell like fear sweat. But on an airplane that fear sweat it's its own it's its own McGill. You know what I'm saying? I don't like it. Don't like it.
Yeah. Hey I see uh for those of you that can watch the video uh on uh later on Patreon, I see that there is another silent guest uh sitting in between Josh and Ariel, and that is the uh the new spinzole you should gotta put a smiley face on that sucker. Yeah. Yeah. Have you have you opened it yet, Nastasha?
Someone get a Sharpie. But put a smiley face on it. Nice. All right. It's getting close, people.
It's getting close. Uh all right. So uh seeing as how we've already uh shot the breeze for 20 minutes. Has anyone had any interesting culinary experiences uh this uh week they want to talk about? Anybody?
anybody nobody nothing? What about at the restaurant? Let it go. They're drawing while they're drawing a smiley face, Quinn. I know you have something.
I know you have something, Quinn. What's up? Uh I made some bread. It turned out okay. I'm being a weird issue.
Very descriptive, Quinn. What kind of bread and in what way only okay? Uh a thirty-three percent freshly milled flour. Okay. Uh kind of sourdough.
I guess more accurately, like a mother starter. Because I did start with yeast like three weeks ago. Yeah, a couple questions. One, why start a sourdough starter with yeast if you're gonna do it three weeks ago? You can just start it normally if you're gonna start it three weeks ago.
I've been using it. Okay. I started just a mother starter and then whatever. Whatever. Like because I think the sourdough, honestly, with sourdough, I think it's do whatever in the hell you want.
Anyone who's a purist about sourdough needs to bang their head against the wall for themselves. Don't make other people feel bad about what they do. Just do whatever you like. That's my feeling. But now you're doing like, well, first of all, the word batard is a ridiculous.
It's a ridiculous word. It sounds like Jean-Luc Picard. It does not, it's the dumbest. Not the dumbest. What?
You guys like it? You're pro-bitar. I'm no what what? Am I am I getting some backlash? You guys are pro batard?
No, right? The word? Say it say it in French. I've never I've got pretty neutral on there. So it seems like it's it seems like a meaningful word.
Like somebody says Picard, I know what they're trying to do. It sounds like a mixture of bastard and Picard. I don't know. It's like, anyway, the other thing is why only 33% and then only use 33%. I am I am why?
I mean, I'm I'm not saying it's bad. I'm just asking why. Are we gonna get into this again? Uh no. We're gonna have to have one of our old school stupid arguments later, I'm sure.
If well, we'll do it towards the end. We'll do it. Not you and I, Quinn. Not you. I mean, I mean, should we should we ask do you guys should be mute or area else?
If they care. Do you guys are you interested in milling your own flour? Is this something you guys care about or think about on a on a daily basis? Uh no, but I did it in a Vitamix one, and it worked uh well enough. Oh, yeah, yeah, yeah.
I've done a lot of side-by-sides on that. So back when I was writing my second cookbook before I was told to stop writing my second cookbook to redo my first one. Well, it's cocktail book. Uh I originally said that a Vitamix sucks at making flour and that only a moron would use a Vitamix to make flour instead of a a mill. And uh and then I ran the side by side taste test with the mill and the Vitamix, and it turns out the Vitamix is it's okay.
It's not like it's not the best in the world, but it's also pretty, it's also decent. It's also pretty it it works fine. Uh and so I was like, damn it. Because like, you know, I set up this huge test and I did all of this work t to prove that you couldn't do a good job in the Vitamix, and damn if you can't, son of a gun. You know what I mean?
Without sifting to get like uniform particle size. Yeah, so that's the thing. So you you sift you sift in between grinds and put it back in is the best way to do it. Um it's like the difference between a coffee grinder and a burr grinder. The main problem with a Vitamix from an N flower point of view, it depends on whether you like I I typically do um like a a sift, like a like a high high high high um extraction, like I get 85%.
Most of the stuff that's sifted out is brand because in in a mill, the brand comes out coarser. So one of the issues with a Vitapep is you tend to, when you're re-milling and sifting, you tend to pulverize the brand. So if you're gonna do full whole wheat, I think it works uh better than if you are trying to get a uh a sifted thing, but also you get really ridiculous fines with a Vitamix, which is good if you like classic super fine um flour. I'm also very pro um like damage, like for certain things, damaged, damaged. Like I know you like uh uh Josh, like flatbread scenarios, uh you know, at least you mentioned them.
Uh and so I don't know if you know this, but like, you know, Indian, and that's another phrase I hear you you say a lot. I say it a lot. I don't know if you know this, but uh Indian um flour, the whole whole mill staata is ground very hot. So there's a lot of starch damage. So I would imagine that if you just blended the ever loving snot out of it till it got uh hot and start starch damaged, that it would actually make a decent uh shapati.
So there you have it. I haven't run that test yet, though. Have not run it yet. But you need a very fine flour with a lot of starch damage. And why, John?
Do you want the starch damage? Why? Why? Why? So it absorbs more moisture.
So that you can have a drier, more machinable chipati, right? Of course. Come on, man. Of course, yeah. Damn it.
My bad. You know what sucks? You know what sucks? Being someone who only makes that kind of stuff like once every couple of months. And so at the end of the night, everything puffs well, and then the next time you start, you're a jerk again.
You know what I'm saying? Yep. Terrible. Terrible. Terrible.
Terrible. Uh what am I missing? Am I missing anything? Or should we start talking stuff? Oh, you got anything good at the restaurant, John?
Been working on water zooy. Uh specifically Ghent's style one, which is fish. It's also a weird name for a soup, right? It's a soup, isn't it? Yeah, it's like a s soupy, stewy kind of hybrid thing.
I mean, if an American came up with it, what would be in it? What would water zooey be if we came up with it? I don't know. I mean, it's originally using freshwater fish from the canals, but that doesn't matter. It sounds gross as hell.
Yes. Um, so you want a fish that's uh you want a fish that lives in poop? Well, you can make it with tilapia now. That's true. That's true.
Yeah, yeah. Well, that's uh I know you love that the Osman, babe. Oh man, nothing nothing better than the stuff stink of dirt. Oh, should we should we explain to Josh if he's not aware? Uh well, Josh Jasmine is the smell of dirt, and uh we lost our video.
That's fine. Jasmine is a smell of dirt. And um so I bought some smell of dirt to make a dirt martini, and it was the worst thing ever. But Ariel did the calculations afterwards and calculated that I had added enough Jasmine to to make what what smell bad there, Ariel. Like how large of a unit could I have made smell bad.
At least an Olympic size swimming pool. Yeah, yeah, yeah. So not like a one guy. Yeah. This is a problem with uh or like the di the the sort of danger of uh uh pure flavor molecules is like because you I mean you did a reasonable thing.
You did serial dilution, so you made like a one percent solution of it and then took a tiny amount of that. But the problem is there's like a few molecules that we can smell at like parts per trillion levels um that uh yeah, you need to go like a few steps order of magnitude further to get it in the like the okay range. I mean the good news though, right? Is that uh we're not really you know, correct me if I'm wrong. But sigmoid is there's a sigmoid, uh there's a there's a sigmoid relationship.
So I was in saturation zone. So if I if I'd added 20 drops, it probably would have seemed the same, right? Oh yeah. After a certain concentration, you like can't get the receptors to respond more. Yeah, yeah, baby.
Yeah. Yeah. Yeah. Over the top. Uh all right, let's get to the Patreon questions for Josh before we do anything else.
That way I will have gotten to them before, you know, I have to get into I have to get into some of this stuff like hot dogs and stuff. Uh although I don't really don't want to talk about hot dogs as a sandwich, but I feel like I'm gonna have to, but I don't want to, like, at all. Like not at all. You know, I have a I have actually a new uh piece of uh uh opinion to inject into that. Okay.
Uh I think the real question is are all of those things tacos, since the taco predates the sandwich by approximately five thousand years? It does, but it doesn't. Well, okay, so tortillas, like yeah, the eating a uh a customer with stuff on it. Because we have we have an actual very firm start date for the sandwich, uh since we call it the sandwich. Oh, well, you know, tacos like it's not printed until like the mid to late 1800s, which to me is nuts.
But you see the word like tamali, which is tamali has a several thousand years old etymological root to like Nawata language, right? Uh in like it's very similar, but taco for whatever reason doesn't enter the lexicon until late. And so for me, a taco has to uh be uh like an unleavened tortilla. Yeah, I don't count like a little bit of sodium bicarbonate in there. We'll count that as leavened.
So this this kind of argument is the same argument as there are exactly two creatures on Earth. There are sea cucumbers that poop out of their mouth and there are worms that poop out of their butts. So we are worms. Like it's the same argument. You know what I mean?
Like the fact of the matter is when I go out for a freaking sandwich, I don't get hot dogs. And when I go to a hot dog stand, I don't get I don't get a uh a freaking Reuben. Like that's all there is. I mean taxonomically, sorry, you brought up sea cucumbers. We are actually more closely related to sea cucumbers than we are to like arthropods.
Uh except we have butts. So, you know, like yeah, but like I believe making this up for I believe the animal. There's a question of UNI. What type of shellfish is uni? Is it a mollusk or is it an arthropod?
And it's a kinoderm. It's an echinoderm. Okay. Right, right. But what is an echinoderm?
It's another phylum. It's a whole phylum. It's also got no buttons. But it's closer to vertebrates than the than other invertebrates. I I could be a hundred percent wrong in this, but I think the butt, I think the butt was a one-time innovation.
I think the anus came about one time. I don't think that it's no, I think this is a uh yeah, it's not like carcinovation where uh the the butt the anus has been uh uh evolved many times in the course of uh in this stuff today that I thought they're doing a really stone happen. I mean, yeah, so to be clear to think about hot dicing sandwiches. I'm happy to be wrong, but the butt is a one-time event. One time event butt.
One butt event. Go ahead. We need to adopt the Mexican Spanish taxama taxonomical definition of a sandwich. Because we have a lot of Mexican listeners reach out to us and say, for us, you know, in Britain they'll call a chicken burger, right? What we would call a fried chicken sandwich.
Anything on a round bun, this is a bun-based taxonomy. Wait, so torta is not a sandwich? Torta's not a sandwich. No, uh a tartas a tortoise. A torta is a tortoise.
Do you know what else it is? It's delicious. Torta's delicious. Uh I always c categorize that as a sandwich, but I would never go to a regular sandwich place, like like a deli sandwich place, and be like, you know what? Get me the torta that you don't know how to make.
You know what I mean? That wouldn't happen. Well, what is a regular sandwich place? Right, yeah. I mean, I wasn't colonialism to uh use an 18th century British term as a uh standard for many mentality.
That's the English language term for it. That's the English language term for it, right? You know, in the same way that like you know, we call T T doesn't mean that we, you know, one the when the word tea came about is when when tea was invented. You know what I mean? Like in English we call we call certain things sandwiches, but then saying, are these things that we don't call sandwiches also sandwiches?
That's getting away from uh, you know, linguistics and into uh philosophy. I think that's exactly the point. What is the English language word sandwich mean? Right? That's the question.
What does the English word sandwich mean? And it don't mean a hot dog. Yeah. Well, I mean, this actually was brought up in the Minnesota state. The Minnesota State Supreme Court had to legislate whether or not a burrito was a sandwich.
Interesting. Uh, because there was a non-compete clause with a Panera bread that had moved into a mall, uh-huh. And it said that no other sandwich competitors can move in. Then a Qdoba moves in and Panera sues the mall saying that you let another sandwich competitor in because they sell burritos. Right.
So if they're a real life taxable indication, there are. Yeah. And I'm so glad we've gotten hours of conference. Yeah. Yeah.
I don't know. Because like I normally go buy sandwiches full of pounds of rice. So burrito, you know, makes sense. You know, get me, get me, get me a rice sandwich, but first can you steamroll the bread until it's flat as hell? You know what I'm saying?
It's like, no. Anyway. Uh I feel that that's kind of the way I feel about like people who are really uptight about like misspellings and typos. Where they're like, oh, well, you misspelled this, so you're a moron. I'm like, but you knew what I was talking about.
So therefore, the like language was communicated and it served as purpose. Well, Ariel, that's exactly that's exactly my point. You'd be like, no, that's not a sandwich. Well but that's exactly that's exactly my point. Saying that a hot dog is a sandwich is non-communicative because it's not the kind of thing you communicate in if you want a hot dog.
It's not it's not uh discursively useful. It's like saying a a reason is a sandwich. It's I mean uh the difference between you know a uh hummus and alfalfa sprout sandwich on wheat versus like a uh Reuben on a giant hero is one tastes good and the other sucks sandwich. That's the difference. One tastes good and the other one is a rancid piece of crap that should never be made if I can talk about one more court case this is my stuff that says Bimbo versus the United States I believe in the year 2000 where they are importing uh hard shell taco shells and the US is trying to tax them as chips because they are right very similar to chips.
They're against the wall it becomes chip. It is also fried massacre but Bimbo successfully argued that they were a form of bread and when it comes down to tariffs on this stuff it's basically like you're trying to disincentivize snack food and incentivize whole meals. Right so you let subway bread cake in Ireland you know and so they successfully basically the United States to say that no this is a sandwich for I think another like judges going wild because I am totally pro nacho's nachos as a meal is very uh is a real meal. Nachos as a meal is as good of a meal as Frito Pie is a meal. No, no, no.
But in other words, saying that a chip saying that a chip can't be a dinner item and it's only for snacks, I think is is uh is a boneheaded. It's bone-headed, it's wrong. It's incorrect. Wrong. Narrow minded.
Yeah. It's like, you know, look, it but it's always when a judge has to make some stupid tax call, like tomatoes getting called a fruit, right? Like tomatoes got called a vegetable for the purpose of taxes in like whatever it was, like 1910, 1920, you know. Everyone likes to do this. Is Brancusi art or not?
How are we going to tax the art when it comes in? It's always judges having to make these dumb decisions based on stupid trade regulations, you know? Dumbuts, dumb butts. You know what? You know what?
Speaking of tomatoes being a fruit or a vegetable, what always bothers me is that like if if I'm writing something and I'm like on a scientist, and I say like the vegetables like tomatoes, people want to like crawl it by apple. Like, okay, what's that? Eggplants, zucchinis, green beans, red peppers, and about four or five other things, and everyone always thoughts of that as vegetables, and like nobody gets on like pedantic about those things. Yeah, but then the and all fruits are vegetables. So, like vegetable is not like a specific plant part, it just is part of a plant.
So, like tomato is both a fruit and a vegetable. And not all fruit, not all fruits are fruits. You know what I mean? Not all things that we call fruits are fruits. Multiple aches.
Some are drooped. Yeah. Some are aches. Yeah. An apple is actually most of the parts you eat don't come from the ovary, but from the like swollen uh like the part of the plant right down from the flower.
So it's like most of it, yeah, like the you know like the little circle around the seeds? That's the only part that's actually like botanic and the fruit. Come from the the front from the ovary of the plant. And then the all the stuff around it comes from like other plant tissue. And strawberries aren't berries, but I want it in my red berry smoothie, goddammit.
Wait, what's not a berry? America. A raspberry, not a berry. Well then like cumin cumin is a fruit. Yeah, so like an a king fruit get this blackberries are always disappointing when you buy 'em in a store.
You need to pick your own blackberries. Blackberries in a store are disappointing. They're always like very sad that don't really have a lot of I've never had a black blackberry. Really? Oh they're good.
Where who's tasting more to go to like Vermont or say listen Denmark. You first of all you gotta you gotta love the you gotta love the fact that it's gonna have that weird hard thing in the middle. Get to love that. It's not a raspberry people. Right?
Get to love that and then they're not water bags when you pick 'em yourself the first of all, like in Brambles there's always one or two that are water bags and then you find the good one you're like ah and then you eat it, but you can't buy 'em. All the ones you buy are just at best water bags because they're always moldy by the time they get to you and man that little sousson of mold on top of the water with the hard thing in the middle. Also commercial mulberries suck. Commercial mulberries are without worse. You know mulberry tree to tree.
Tree to tree baby. Even a good mulberry is okay. I I once ate two pounds of Costco blackberries in one sitting in a laundromat. And I had a pretty good time. So no, I thought I'd be able to do that.
My uh my favorite uh supermarket berry are the commercial blueberries when they're good. Not when they're too big, but when they still have some acidity to them and they haven't started going soft. So I used to buy quarts of them and then drink them out of quart containers. Not making smoothies, just remember that, Staz. Quartz and quartz of blueberries.
Sometimes I would steal it from the storeroom. I'd be like, we're doing a demo. We need a bunch of blueberries. And they would give us the blueberries and you know that you can't uh so every uh item on earth has a dump angle. And uh the dump angle is is that if you were to dump the crap in a pile, what would the angle of pyramid that it forms make, right?
And so all different materials have different dump angles. So it turns out that uh blueberries, you can't effectively drink blueberries out of a pint container. You need a quart container. Even if you're only drinking a pint of blueberries, you need a quart container to get the angle right. It just doesn't work out of a out of a half pint.
Yeah, you well, you just need to be able to pop it back. It's best to half fill the quart and then twice. You're better off half filling the but if you're using a full quart, you can kind of like off the top of it and then get to a point where you can start pouring it into your face. Yeah. Are you squeezing the pork container a little bit to sort of give yourself a runway directly into the mountain?
No, no, no. It's not a contest. I do this for fun. This is not like a hot dog eating contest. I'm not trying to mash them.
I own a blender. If I want to smash them. Please. Please. All right.
From Do you believe that L Butts is L butts or L Butts? Probably Lutz. I believe it's a butus. Uh anyway. Uh yeah.
Anyway. Question for Josh. Uh by the way, we have a Josh who I swear to God, who uh is a Patreon member. Uh and his uh what's it called? Instagram is a hot dog is a sandwich.
His name is Josh, and he has a spins all tattoo. So this is a question for you, and not for a hot dog as a sandwich, Josh, who has a spins all tattoo that says all I do is spin, spin, spin, no matter what. Uh okay. Now that we are all aware of how Whoa, whoa, whoa, you said pointless uh blenders are pointless. I need more on this.
He says now that we are all aware of how pointless blenders are, what is the second most useless gadget in the kitchen? And why do you think as a follow-up question, why are blenders useless? I know you hate air fryers because that's correct, but why is it that I mean I love convection cooking. Don't call it frying. But go ahead.
Uh talk to me about blenders. Uh I believe they're referencing a short form video we made a TikTok, if you will, where I said that blenders are useless and I prefer to crush everything in a bag, and I proceeded to make a uh hand crush protein shake inside of a gallon ziplock by just beating the crap out of all the ingredients of the meat mallet, cutting a hole in it, and typing it in my mouth. Now that was what we call a joke in the industry. I love blenders. I live my blender constantly, but other uses.
Yeah, it was terrible. I got a lot of broken plump protein stuck in my teeth. Although not good. I think we need to I think you're on to something here because uh I think again, like back to making yourself feel guilty. You know that like trend to make everything a workout.
Put everything through a Tammy. If you had to put everything that you ever needed to be fine through a Tammy the way they used to do, you'd have a lot less moose style things in the world. You know what I mean? Just my feeling. My least favorite, yeah, it's it's so funny.
One of our culinary producers here um left a Michelin starred kitchen to come work with us and Lily. If you're listening, we're so grateful to have you shout out to Kato. Um, but she the main difference in the way that we cook is she runs every single thing through a candy. And it's like, really, we're not very woman. You don't have to do that.
She's you know, yeah, straight and through it. Yeah, she had like pocket full of squeeze. If we have to a tami, like we still do if uh if you work in certain kitchen. We don't even have two and four case, so you can't even put it in the floor. I mean, it's happened again.
It's so demented to own a vita prep and then put it through a Tammy, it's just means you hate everything about your own life and the people that you work with. You know what I'm saying? It's like the whole point of the of the Vitapep is that it gets rid of all a few exceptions. Like if you're gonna blend whole walnuts, but then that's gonna ruin your Tammy anyway. You know what I'm saying?
Oh man. Old days. Wait, wait, okay, small days for a cannon. Air fryers. Why uh because I initially thought that what an air fryer was when I heard the name was something that took small particulates of oil and circulated them in a tornado motion to like aerosolized.
That's a relatively better idea. Basically, uh hyper spray. Yeah. And so creating the effect of frying without without droplets. Yeah.
Yeah. But then when I figured out it was just a very powerful convection of it lived on your, you know, countertop, I was like, I felt like I was fooled. Um, but so many people I know love their air fryer. It's gotten them into cooking more. And I mean, you know, my future mother-in-law bragging about her air fried uh what are they the like the tobacco leaks, you know what I mean?
Like the fried leeks they use with garnish. Oh yeah, and loved it. She loved this salad from a restaurant at the Jersey Shore she she used to go to the kid, and she'd never so bring yourself to deep fry the leeks, but she did it in the air fryer, and she finally got to experience the sound. It was beautiful hearing her talk about this. So I feel guilty about my air fryer hate, but I would love for you to bring me back.
Does uh does she live alone? She does, yeah. Yeah. So air fryer is great if you need to make one leaf. Or like a French fry.
You know what I mean? So like if you have the appetite of a small uh animal and you live alone and only need to make one serving, then yeah, damn. I can evaporate the the you know the the moisture on the surface of something with my pseudo-impingement oven, you know, lickety split. As soon as people come over, you're like, why is this recipe not working anymore? I can't even make tater tots in this dang thing.
What the hell is going on? It's because uh it doesn't have enough power. It just doesn't have enough power. If you move to Europe, maybe it could have a three kilowatt unit and maybe it would work. But then you could just get a three kilowatt fryer.
Like those uh British electric huddles that uh water started sucking there. Listening microwave might team, damn it. Uh we're not gonna Do you know what it gets so pathetic? Like back before Bed Bath and Beyond. First of all, it went when I was young, you there was like a host of crappy houseware stores that you could walk into, right?
And I know yeah, Amazon, yeah, but I like walking in and like touching all the stuff, right? And we had different levels. So the lowest end was lectors. So if you just needed some bull crap, you would go to lectors and get some bull crap because you needed to cook right now. Not tomorrow, not two days prime.
I'm cooking now and I need another pan. You go to lectors. They went out of business. Now Bloodbath and Beyond is out of business. That pissed me off, right?
I don't know where I was. Oh, so but towards the end of that crap, this may be the reason they went out of business. They're like, everyone's healthy. They stopped selling fryers. And they only I was like, where are the fryers?
They're like, oh, the air fryers over there. I did not say that. Where are the fryers? You know what I mean? And like they stopped selling them.
No wonder they went out of business. Jerks. Idiots. Frying is God's technique. Most clearly, frying is God's cooking technique, right?
Yeah. Because it it it's the one that we had to to work the longest to figure out. First we needed to be able to render that much fat. Then we needed to be able to hold it in a device. Then we needed to be able to heat it reliably.
Right. So like it's the last of them. Boiling in skins, that's old. Cooking with stones, oven, steam, bearing, all that crap. Early.
Frying. It's the apogee. It's the height. We were like, we figured it out. We're like, yes.
Yes. And then why you know, why why stop? My feelings. Would you know other major cooking techniques invented? Is that surely the apex?
Yeah. You know, like when I never thought of it because I mean, frying is still thousands and thousands of of years old, right? Yeah. Surely there were other like mixer cooking advancements. I mean, like the whisk, but now like tools, but not the cooking cakes.
Yeah. I'm trying to think. You know who doesn't like whisps? That's the coach stuff to eat for it. Yeah.
Man, what would you sold me if I ever needed another investigation for funnel cakes? Yeah. Look, you know what? You're like, you know what? This uh banner is kind of boring when I just put it on a hot stone.
What if I were to deep fry this stuff? Like, have you invented powder sugar yet? No, don't worry, you will. You know what I mean? Don't worry.
You will. Um, wait, did you have a s for for L butts, did you have a second uh gadget that you're gonna do this to and uh and uh declare useless knife sharpeners? Uh like a honing rod or like a micro sharpener. Like any kind of sharpener that's not a stone. Oh yeah.
But honing rod is honing, that's not sharing. Yeah, yeah. Yeah. Hold on, no, no, no. We're talking about we're when we're talking about like uh language being used to communicate ideas.
When you hone a knife, it cuts things more better, right? Right? Yeah, but sharpening refers to actually removing metal from the blade and honing just aligns it. Well, I would say that like to sharpen a knife, you sharpen a knife because you want it to cut things more better. If you use a honing rod to cut things more better, are you not like in a colloquial way sharpening?
Because that to me, that's another thing where I'm like, let me sharpen a knife real quick and use a honing rod. And I don't say that often, but to me, that's my tomatoes or actually a fruit. I'm like, I grind my knife on this little rob that I have for ten seconds and it cuts the onion more better. Ergo, is the sharpener. Well, first of all, first of all, first of all, old school, old school steels don't have grits.
Right? That's it, that's another issue that comes up. Does your steel actually have grid on it or not? Because old school steels were literally steel, and my butchers would use the bat like if you look at old school butchers, they use the back of their knife as a steel. Oh the back of one knife.
That's why they sit there doing that because when they're about to kill you or cut up meat, because they want to go through you quickly, right? Back, back, back, back, back, back, strap, shape, shlap, slap, shlap. But are you using a uh steel with a grid on it? In which case you are doing both. You are realigning the edge and actually using an abrasive.
I'm asking. Oh yeah. No, I'm using one with a grid. I can't remember how like I can find those nine one, yeah. You are doing both.
You are you were doing both, and so you have the best of both worlds, and you can tell everyone to go hang. Uh I I think most cooking devices, most cooking equipment has a use if you are going to use it. The one that has caused me the most strife in my own life and personal relationship is a toaster oven. We have a limited limited amount of counter space, and we even have a separate island filled with cooking equipment that's in our living room, um, and this giant toaster oven that I can't stand that my fiance never uses because I cook everything, it's just sitting there, and I could put more weightless supplements on that counter if I wanted something. But first of all, that's that's that is like I mean, my son like uses those things, and like one pound of those supplements takes up like a garage full.
I don't understand why you need to put all those things into such large freaking containers. It's the dumbest thing in the world. And like, holy crap. Uh here it's like call it full of thousands of bucks and my kitchen. I would literally he would leave that crap in the kitchen and I would literally pick it up with with a pinky because it's so light, a can that was like the size of like a fifty almost like a fifty five gallon drum, open his door, throw it in and be like, keep your protein filth out of the kitchen.
You know what I mean? Like I was like because it was just so irritating, but I I tell you how different we are. When we were when when my kids were young, they decided they wanted to start cooking. They couldn't use my oven because my oven was hot rotted, like really hot rotted. And so no one in the house felt safe using my oven.
And um, so they were like, I was like, I'm gonna get him a toaster oven, and the deal was is that what I had to give up was my meat slicer. So I actually gave up a real meat slicer for a toaster oven. For my kids. I would use the meat flavor so much more often. Yeah, the toaster up.
I missed the meat slicer. I I found that meat slicer on the street, and I I I had to complete like literally on the street, I had to completely disassemble it, and it never got to the point I couldn't replace the the linear bearings, so I'd sanded them, but the way I would do it is there was a there's an Allen key on my old one that adjusts the play in it. So I would loosen that so that I could move it and then have to tighten it in between setting the the things, but it sliced like a champ. Like a chelp. Oh, I love meat slicers.
God, I love meat slicers. Do you know what you should not do? You should not make cell phone calls when you're using a meat slicer. It's a really bad idea. Um will tell you that.
Uh more on moron lobnet. What like I wonder why moron labni. They love labna and they're also a moron? Probably. Probably.
Anyway, for Ariel. Uh what's going on with uh lemon cello and key lime flavor? Uh do Okay, how do you say the uh the the LaCroix beverage? Do you pronounce it like a French person or how do how do Americans what are we supposed to call that crap? LaCroix.
LaCroix? LaCroix. Oh La Croix. LaCroix. LaCroix?
Is it a sippy company? Uh there's a lot of strange like French for trapper names. Yeah, yeah. I believe that they have the Midwest and so is uh economically. All right, so Moron Lavna wants to know what's going on with have you had the lemon cello and the key lime flavor?
Both have flavors I expect, and then sort of creamy milky lactic acid type note that I most closely associate with the yogurt drink, yakled. Never had yakold. Oh yeah. I've had yeah, unlike in Japan, I've had yakold. Uh sorry, what is the question?
How did I taste? I haven't tasted either of those laCroix, but I might be able to answer a question about what's going on with them. All flavored seltzer taste like poison to me. Wait, let me check. Let me check if we have it.
Like, are we talking about why does it taste creamy? No, why doesn't it? No. Oh no, both have the uh creamy lactic. They both have a creamy lactic stuff.
Yeah, yeah, yeah, yeah. And I you wouldn't use that clearly by aroma. I mean, actually, creamy like creaminess, the the sensation of creaminess, uh we typically think of it as just textural, but in fact, um it is a mixture of like texture, particle size, and aroma. So uh uh I would not be surprised if uh just oh wow. Yeah, both amazing.
Let me ask you. So uh start with the lemon cello. Does a lemon cello taste like sugar and detergent because that's what lemon cello tastes like uh it's an alcoholic sugar detergent product so like I mean I'd better creamy creamy mid note but creamy mid note dot com. All right. Well you're tasting these and getting ready.
Yeah I don't there's probably some like vanillin and like maybe some kind of like slightly listen for those of you for those of you that can't see what's going on because you're not a Patreon member. Ariel is doing the full she's doing the full tasting thing. She's like putting it over her palate, doing the mouth movements. Like she's actually pretending that this is a real product that she should be tasting. Sorry so asking a flavor question and uh uh so I'm answering it on earnestly like fuck around like family show saying that oh sorry sorry yeah so uh yeah it's kind of remarkable most most flavors don't come from like one glitter molecule like how poisonous is it I just want to know how poisonous it is for example because it's famously you have to and I do have a point with this um so strawberry very famously you can't really like replicate by getting a strawberry molecule there isn't one you have to like include four or five different notes.
So you need like a generic fruity note, a kind of green note, a slightly blue cheese note, but also a caramel note. So like like there is a there's a quality stuff and it is like innately caramelly. So and I think they have something like that in in these. What is the blue cheese note in the strawberry? It's like the little bit just kinda like butyric acid.
Yeah. Yeah. So we'll looks like a little tiny bit cheesy. Yeah. So like you think like, oh, that sounds good.
Like without it, it has no gravity tops. So speaking of cheesy vomit smell with butyric acid, how poisonous are these flavors? How bad are they? Like on a scale of like bad to really, really bad, how bad are they? I mean, I don't mind LaCroix.
So are they are these the same flavors except one has lime essence and one has lemon essence, but the rest of the base is the same because that's what it tastes like to me. I mean, so like hold on. While you're debating that, uh I'm I'm the take that uh flavor is based on the croix has no sugar or acid added, so the flavor actually only comes from aroma. So like is the flavor the same, but lemon essence, I guess like the they're the the they're not different things. But I'm saying no, between the things that's a good thing.
Yeah, exactly. Probably funny. Yeah, probably like lots of uh lemon green and uh a couple other terpenes in there. I love it. I want you guys.
But uh like uh here's an experiment you should run. It's in my book, so I probably shouldn't tell you and you should go buy the new version of the book if and when it comes out. But if you were to water down uh a flavored seltzer with seltzer water, it's still flavored seltzer, right? If you water down a sugar soda with water, it's broken because it's a completely different kind of uh like flavor system. And so it's a very good experiment to run.
So what I have people do is is like uh, you know, 50-50 water, uh, you know, one of these poison flavors. Do it then do it with coke. Yeah. So but once the once the coke drops, so coke is roughly somewhere from 10 to 11 bricks, 10 to, you know, uh once it the sugar level goes down, it loses all of its structure. So but you can add glycerin to it and bring its structure back.
It tastes like less more diluted flavor, but it doesn't taste broken anymore. So that's one of the experiments in the book. But I take it that Josh is a diet soda drinker, as was I for many, many years. Is that true? Yeah.
Uh I also uh I hear you you like the pepper. Have you had the Whataburger uh Dr. Pepper Shake? Disappointing. I have never had the butterburger Dr.
Pepper shake, though, but what an interesting Texas uh fusion there. Yeah. It's like a virtually giggling important. Yeah, not enough uh not enough uh not enough pepper flavor in it, not enough Dr. Pepper flavor in it.
Still disappointing. Well, what is the flavor we we did a podcast about this just what is the flavor of Dr. Pepper? Which is basically like cola plus cherry. So I already know the pretty thing is in a is a complete okay.
The prune thing is completely amazed. Uh sometimes I got it back. A fruit, like a stone fruit. I think there's I think it's like amaretto combined with because yeah, there's that kind of dark dried fruit. Yeah.
My theory is that he makes root beer and cola together because he was a pharmacist. I can't remember. Was it John Emberton or is that? Yeah, something like that. Some types of uh allergy.
Yeah, it's like Charles Alder Daniel. Yeah. Uh he was like a pharmacist and you know, sodas just cure all back in the day. Right. And now they're coming back to curolls, which is great.
Frebiotic, post-biotic. Yeah, that's CBD. Because they worked so well last time, you mean? They're coming back to cure alls because they really worked the first time around. Yeah, they did because there was it's just narcotics in all of them.
Seven up was just lithium. It's all you can still go to springs with Lithium and then mock them at your impotence. So uh anyways, I uh yeah, that's better. Well, I mean, I should say, I'm right and an almond almond and a stone fruit. Yeah, technically, I can say this.
Uh bartenders all over the world were very upset when Lemon Heart 151 was taken off the market because then you couldn't make flaming Dr. Peppers anymore, which have no Dr. Pepper in them. There's like a lot of vanilla and them look like really white caramel notes. Guys, we got three minutes left.
Three minutes. And then we're getting hard pulled out of here. Talk to me about pulled pork twinkies. They're not really twinkies, they're corn dogs. They're corn dogs, they're corn dogs filled with pulled pork.
Three minutes. Corn dogs, wait, what about talk to me about them? They're not Twinkies, they look like Twinkies. This is from your book. You wrote the book.
They are news. I really wanted cornbread. That was still all the best foods are phallic shaped. I know they're kicked out there, but listen, they just are. They easily fit in your mouth.
I love pulled pork with cornbread, but I wanted a tubula shape to get in my mouth. I think the original Twinkie is still the best mass-produced snac cake of all time. I think they did an incredible job. We bought the swinky gold and we filled it. Is it probably better just to eat barbecue on the side with your cornbread?
Yes, but this I can take in the car with me and eat it, and I love it. It's like it's like bringing the sandwich back to its corporation. I'm not gonna go there. I'm not gonna go there. Alright, I'm gonna take you to test.
In your in your cheeseburger nuggets, why 90 10? Why 90 10 in your cheeseburger nuggets? You're like, I'm gonna save a little fat and go 90 10. What the hell is that? For the beef.
Uh, because otherwise I think you would have too much fat leasing out in the ladder with that. But if you did like a if you did a cure on any first to sort of emulsify that and kind of agitate it, get the uh bias, I guess. Yeah, you assigned it. So you're so then I think you could do batttier battles with some things. So you're saying you have the only good application for 9010.
I listen to I I come from the sports and bodybuilding world in all my time ago. I needed so much 964 gram beef. You have no idea what I am. Let's talk uh how was the frozen pizza muffaletta? And you make sure that it's cold, but you know there are people who serve a hot muffaletta.
Have you tried it warmed? I have tried it. Recently at Napoleon House, less than two weeks ago, I had my first warm popajana and it was very good. But I prefer it pressed cold and dense. I don't know if it collapsed the neutron star.
And the Dijorno pizza's not disponer worked really well because it is on that round bread, and you're just getting a little light seasoned tomato paste, and the cheese is already in there. Press it down. It works deceptively really well. Yeah, yeah. Uh so extra uh describe how you made Fruity Pebbles pancakes.
I'm assuming they were terrible, right? Fruity pebbles are terrible. I like them. They're god awful. Alright.
All right. Alright, listen, I got 25 seconds left. Uh, buy Flavorama. Uh, buy uh the uh mythical cookbook, or if you want me to say them both accurately, flavorama and the mythical cookbook. Buy them on Kitchen Arts and Letters support uh our local people.
Josh, thanks so much for coming on. Ariel, a pleasure as always. Uh that's it, cooking issues.
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