Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan and Rockefeller Center, New York City, Newsstand Studios, joined as usual with John right in front of me. How are you doing? Doing great thanks. Yeah?
Yeah. Yeah. Yeah. Got Joe Hazen rocking the panels over here. What's up?
Hey, how's everyone doing? Doing all right, doing all right. We got uh Nastasia the Hammer Lopez holding it down in Los Angeles. What's up? Uh not much.
How are you? Fine, fine. Uh, and uh we don't know where Jackie Molecules is. He's uh MIA as of now, but we're we're trying to get a hold of him. And uh in the upper left, we got uh we got the Quinn.
What's up? What's uh how's Vancouver Island these days? It's uh good. Yeah. So uh, you know, just to get this out of the way first.
We've been we started delivering the spinzalls, and so we've been I've been looking at people's unboxing videos, and so far, so good. Yeah. Yeah. Yeah. Yeah.
Uh you're the customer service guy, Quinn. Anyone uh yeah, yeah, it's been uh smooth sailing so far. Yeah, nothing major. Yeah. You know, in the next iteration, maybe we can put some lithium-ion batteries in them so that they're even more of a pain in the butt to ship.
You know what I'm saying? That's what you oh my god. Speaking of which, like uh, you know, this is not like one of our subjects, but did you guys see that insane key bridge video? Nuts. Absolutely crazy.
It's the craziest thing I've ever seen in my life. Because it's like such a crazy like display of physics. You know, you hit one small area of this bridge, and then like a 1.6 mile bridge just goes boof into the water like instantly. It's horrifying. Horrifying.
Yeah. Uh oh, Jackie Molecules, we got Jack on. What's up, man? From DC at that. Oh my god.
People are freaking out about that over here. I'm sure they are. It's horrible. Yeah. I had uh a recording from something I was gonna do with somebody that was coming in from Baltimore, and that was why things got kind of wacky today.
They're they're not coming in. They're everything was screwed up over there. And yeah. Yeah, well, I mean, that that there's like millions of cars of traffic on that on that bridge. Apparently, like shipping and traffic in that area is gonna be, aside from whatever loss of life there ends up being, it's just gonna be a nightmare for like at least a year and a half, right?
Yeah, that's what they're saying. Never seen anything like it. Man, I wonder how much money Maersk is gonna have to pay. They're the ones that contracted the boat. And you said, like, that's so unbelievable.
Something that slow. Take out a whole bridge. Yeah, but take out a whole bridge. Yeah. Unbelievable.
Unbelievable. Uh oh, hey, Jack, I'm glad you're on because guess what? Nastasia, you might be interested. This is up Nastasia's alley, kind of. So guess whose 60th birthday it is in May?
Who's performing a concert? I'll just tell you because it's too boring for you to guess. Maynard Keenan from Tool is turning 60. Yeah. He owns a wine.
Oh boy. He owns a winery. He's not playing with Tool, but he's playing with Perfect Circle and you know, Pussifer, however you're pronounced, you know, you know, that Lucifer Puss mix band that he has. And Primus with Les Claypool, who also owns a winery. So two of the wineries that we had on John's least favorite episode of Cooking Issues Ever, the wine episode, are gonna be playing a concert together for a birthday in May.
Imagine if we could get them in, do a wine a wine thing with uh Maynard and freaking uh and Leslie. Yeah. Well, you know, uh, you know, Anastasia, you'd like it. You know, he's a Krav Maga. He's a black belt, and not Kravaga, uh, Gracie.
He could rip my head off. You would enjoy it. What? It's in May, you might be back even. No, I'm already going to their show at the Hollywood Bowl in April.
Yeah, but this is a special birthday round robin with Maynard and Primus playing constantly. I thought No, I know. He's celebrating the birthday here. But whatever. They're also doing one here in in in Brooklyn where we happen to record the show.
I'm saying. Then yes, contact them. You're the one that's the the queen of contacting like people that we don't know and saying we used your wines before on a show. Are you interested in doing it again? Something like this.
You know, I've contacted him before in like 2019. Remember? No. And were were they like, no thanks? But they're gonna be here though.
That's the thing. I'm saying we can we don't even need them, we just have the wines and we can drink it in their honor or whatever. You know. That's all. Yeah.
That's all. That's all I'm saying. And we say, you know, we say good things about Les Claypool's wine, Claypool uh Vineyards. We said nice things about it, you know. And I say very nice things about Early Primus.
What? Have you tasted both of their wines? I can't remember whether, because uh Maynard's wines are out of uh out of like Sedona, right? Or something they're out of Arizona. Arizona, yeah.
Yeah. I don't I don't remember whether we had those. I've had Claypool stuff. I thought it was I thought it was good. Those are his it was in the you know, the the Sommelier, who is a uh former blue man, I think seemed to like it.
So, you know, get a salmon, get some, you know. Do rock star wines times, you know, whatever, second edition. And then maybe John will like it better if he's here and not having to listen to it from home. You know what I mean? Yeah, maybe.
Yeah, yeah. Yeah, I was also saying to uh before we started the show uh with uh Joe that uh I missed Purim this year, have not had a Hamintosh, and he says not too late. You can get one this weekend. And we were saying, what's the Homitashin that you guys like the most? What size?
What flavor? Apricot for myself. Uh-huh. Yeah. Yeah.
You know why? That's the one that tastes the best. But I do like the poppy crap too, even though it doesn't taste the best. I like the texture of the raspberry's good. Yeah.
I had apple not long ago. It was delicious. What? Who's heard of an apple Hamitan? Like, what exactly?
But it was good? Delicious. They dope a little acid into that. So it wasn't like a couple worms. So listen, not that kind of acid John freak.
So uh what size Homitashin are you talking about? You like the ones, the giants, the the tinies, somewhere in between. I find the big ones are just a little too much dough and not enough fruit. Yeah, yeah, yeah. You know why?
Because they I don't know why they don't lower the the they should increase the center ratio, make the center sh like flatter but bigger. Wider, yeah. Yeah, wider, but not tall. I don't need that much. Yeah, but not taller, but like diameter wise, if I don't, yeah.
Yeah, because the the the edge of that triconner hat on that hominan, dry. Very dry. Dry. Heyman. Yeah.
Yeah. Well, he's a bad dude. You know what I mean? It's a bad dude. You know what I mean?
Uh yeah. So who makes the best one that nowadays? Like Moish's where we used to, I used to go is closed, at least the original with the one on 2nd Avenue. There's one over by my house, but I don't go to that. Who makes the Hamintosh and Debate now, Jill?
You know what? I I don't know. I'm a bit of a Homentoshian. Wow. Yeah.
Take all comers. Like, no, no matter how bad it is, it's still kind of good. Yeah. As Nastasi would say, just like her grandma. Let anybody in.
Yeah. Literally, she said that. When Cliff and Do uh, you know, uh became our intern, she turned around, looked at him and said, We're just like my grandma now. We let anybody in. And everyone in the room was like, What?
Remember that, Stanis? That was classic. That's so so wrong. I love it. Oh, guess what?
Guess what it is this weekend? This weekend is uh my birthday. But since it's Easter, right? Uh my family, when they came over for family dinner, they made me a birthday cake, and it was freaking awesome. Miley Carpenter, she, you know, was been on the show.
She, so okay, so in my family, we use a lot of canned whipped cream, right? And recently I started calling it spray cream. And everybody now in the family gaslight. So one half of the family is gaslighting the other half of the family, saying that we always called it spray cream. And so we're trying to propagate spray cream as what we call it.
So Miley makes this cake, covers it in spray cream, then shoves uh, shoves they ridge, my other my other sister-in-law, buys a can of cabots, you know, from Trader Joe's Cabots Weekly, remakes the label to say spray cream, and on the back, like changes all of the like logos where it says how to do it. It's like it as putting it directly in your mouth, spraying it, because you know, me and my my niece, my third, you know, third grade niece, we always have I always have it in the fridge for her. I always have at least two cans in case one runs out, and we're always taking hits the right way, upside down, whipped cream, not nitrous hits, you know, taking a hit off the spray cream. And so she just redid the whole label and says ingredients, spray cream. It's like, and I'm uh I'm gonna post it later, but it wasn't it was great.
It was great birthday. And also yesterday, more food related crap, uh, I went to Mush had another dinner at Bar Balud, which I haven't been to Barbelude in a million years. I haven't either. Yeah. Well, AJ, uh, you know, who's the chef at uh AJ Schaller, who's the was at Cuisine Solution, which is Bruno Gusot's McGillakuddy, she moved to Mush.
By the way, Quinn, they didn't change their name is still Mush, i.e. mushroom, kind of an unfortunate name, right? But their shtick is that they grow mycelium without making fruiting bodies. And so instead of having like 65, 75% of the biomass be stuff that you can't eat, they f invert that ratio. And so now you can eat like 65 to 70% of the biomass it's created, so it's just much more efficient at creating um fungal biomass.
And they can do any like a bunch of different flavors. So they had another dinner. Uh, so they they have a new trademark Quinn called 50 cut. Now, here's what I don't understand. See what you guys think.
I w I want your input. What they believe is that the way that they're gonna sell the most of this stuff is, and by the way, they can do it without light, so it's a lot also less energy intensive than growing fruiting bodies, which require like some light because they grow up towards because they're meant to grow outside. Anyway, so uh what they want you to do with it is they chum it up, they make a duck cells, they party hydrate it, so there's zero shrinkage. So what you're buying is roughly, I think wholesale $4 a pound. It's pre cut, it's pre-shrunk down, ready to rock and roll.
They want you to mix it in at about a 50% ratio with meat in things like farces, like we talked about last uh week, or uh so they make like a pate's and stuff. Are they working with La Frita? I just got a sample the other day of a 50-50 blend of mushroom beef. In fact, they are. So that's the thing, 50 cut, or they're making hamburgers that are 50% beef, or they're mixing it with anything else.
But my issue is what I'm trying to understand is that in a restaurant environment, you don't shrinkage, believe it or not, people who are at home think about this, who don't work professionally. We in the business sell you a hamburger based on the raw weight, right? So we say it's a quarter pound burger. We don't mean after it's cooked. We don't care how much it shrinks, right?
We're selling, we're selling you on a number, and then if it shrinks to zero, it shrinks to zero. What do I care? You know what I mean? I told you how much raw meat I put into it, and that's it. You know what I mean?
Uh so like the fact that it doesn't shrink as much, the the two advantages they have is like it doesn't shrink as much. It you know, it tastes good because they're mushrooms. Mushrooms are a high value considered a high value item. So it's not like filling it with breadcrumbs or something like this, which is considered an incheappening agent. And and the other benefit that they they talk about, but not maybe as much, is you can hammer the hell out of the burger, and the mushroom never gives up its moisture.
So even when you viciously overcook the meat, like just hit it with a dead blow until until it cries for mercy, right? The mushrooms aren't gonna give up all their liquid until they're literally freaking like dehydrated, right? So that's another advantage. But I just don't know how many Americans are gonna understand the I don't understand how it's gonna be written on a menu. And how many Americans are gonna be like, you know what I want?
I want half the in other words, like I want to decrease my carbon footprint by half. I think it's like most people are gonna be like, I either want full-on no animal or I want my full-on animal. I just don't know how the market is gonna work. What do you guys think? Yeah, I don't know.
That's a good point. Like I don't know, like I guess for me, if there was a full beef burger on the menu and then that, I'd probably go for a full beef. Right. What if it what if there was a mushroom burger where they're selling its mushroom, but then you're only gonna sell a certain number of like mushroom beef, you know what I mean? Yeah.
I mean, like if you're doing a Wellington, you should buy these for your duck sales all day, every day. You don't have to chop and saute all that stuff. Think of like all the time, like all the space for the raw mushrooms and all the washing and all the chopping, all that garbage. They just hand you these things, you know, yeah, and then you know, you toss them in. Uh, yeah, that's a good, you know, at four dollars a pound.
That's by the way, four dollars a pound for they can do lion's mane duck cells, they can do like uh oysters. I think they do oysters, lion's mane, chanterelle, and shiitake. And you can do blends, which is nice. That is, yeah, so far. Um, and cordyceps, but they say it's disgusting.
It's like it tastes real bitter. You know what I mean? And for when it's legal, you know, wacky mushrooms. Although, can you cook a psilocybin mushroom? I don't know.
I've heard no, but I don't know. I've heard no. I've never tried it, but I've heard I've heard that you can't. Anyway, so that's where I was last night. Wow.
Yeah. Talk to Les Claypool about it if he if he comes on. I can talk to Liz Claypool. Right, exactly. Yeah.
Um, maybe that's why I never got into later primates because I've just never on mushrooms. Right. Could be. They did stop making songs at a certain point and it just turned into like psychedelic jams. Yeah.
Yeah, which isn't my it's not my cup of tea. You know what I mean? Thank God they're not doing that with their wines. Yeah, yeah. Yeah, exactly.
Imagine if they treated their wines the same way. Ugh. Anyway. Uh as long as they're not playing like those long jams like fish. But they are.
But instead. Is that really that long? Like playing the like like like like Florida Everglades for 24 hours? But it's like a whole album, and it's just like burn, bing, bing, bump, bing, bing, bum, bim, bong, chomp, burn, bing, chum, bing, burn, ping, bing, bing. And then more of that.
You know what I mean? I'm like, what, dude? You're incredibly talented. What? You know what I mean?
Um, all right. What about you? Anyone else who's who I spent this whole time talking about my food wackiness this week. What do you guys got? Okay.
I met up with uh Rich She for on Sunday with Catherine uh Pickley and Kate Dobday. Oh, nice. For for those of you who don't know, that's our cook quest, Mr. Mr. Koji himself.
That's right. Yeah. Um and an engineer. And an engineer, true. Yeah, yeah.
And uh, I guess proud Boston resident. I think so. Yeah. Yeah. All right.
So what's up? What's up with Rich? Um no, it's right. He was showing some of his friends around from Taiwan while he was here. Um taking them to a bunch of good eateries and um other good.
Did they go to your eatery? They did not. Oh totally offended. Well it's so burned. It's fine.
I think he was taking them to places that were doing a lot of like Koji kind of work. Um they went to one sake producer. So it was more of a rebuke. I suppose so, yes. Um but no, it's really interesting to hear what he's been up to, what the kind of stuff he's trying to do with Jeremy, uh, Umansky down in Cleveland.
Um he's got a the Koji Alchemy book coming out in Japanese soon, which he's very excited about. Yeah, yeah. So it's uh it was good. We had good brunch at a place called Leylands in Brooklyn. Uh recommend anyone go in there if they're in that neighborhood near Park Slope.
So if you want Rich to come to your restaurant in the future, what would a Belgian take on Koji big? I have no idea. I was thinking about that. Yeah, I don't know. I don't know.
How do you even like is Koji? Well, everything you go to make a bunch of waffles, grow koji on them and then make a miso. That would be pretty. Yeah, but like, you know, what you use like the trash waffles, the ones that are left over to grow the stuff on. I mean, like Belgian waffles are a thing of like different styles of Belgian waffles are a thing of beauty.
Do you include like the the crispy, like the ones that are more speculous related in the waffle family, or not? I think so. Yeah. Yeah. It's not the same use case.
No. Like, I could legitimately be like, do I want Brussels or do I want Liege right now? Even though I think they're also different use cases, because I'm not picking up every I I could pick up a Liege waffle and walk down the street and eat that sucker, right? Not doing that with the Brussels. Not doing that with the Brussels.
You want that's you want that on a plate. Yep. What do you think about putting so much uh powdered sugar on something that you choke when you eat it? Not a fan. Not a fan?
No. Yeah. I'm also not because uh I never grew up enough to not inhale as I was eating. You know what I'm saying? Do they make like savory waffles?
Not classically. I'm sure there are places that do riffs on it. I know like waffles and dingus here in the city, you know, throws pulled pork on it and does some other things like that. Yeah, yeah, exactly. But yeah, like the Italians do like those like meat donuts.
I mean, the thing about a Liege waffle specifically, is that uh I don't want anything on it. Yeah. No, exactly. It's like bec the reason I'll say this why is because like the texture difference between the inside and the outside is what it is, and if you put something on it, suddenly the entire thing would become too heavy. It goes from being this thing that's perfect to something like third element, the crunch of the pearl sugar inside.
Yeah, yeah, yeah. It's like you get I don't want to if you're gonna top something Brussels, yeah. You know what I mean? Uh but I don't know. Yeah, no, I agree.
Yeah, yeah. Yeah. All right. Uh how the hell do we get on that? Oh, Rich.
Talking about Rich. Oh, yeah, yeah. Because Quinn said you were gonna be start growing Koji on waffles. Yep. Now, what about you don't even have the right waffle maker, you jerk.
I don't, yeah. You want to hey listen, someone offered to buy mine on uh Twitter. You want to borrow it? Me for the restaurant? Potentially, yeah.
But if you're gonna use it in the restaurant, uh Ray Waffles, if he's alive, if not rest in peace, Ray Waffles. But if Ray Waffles is still alive on Staten Island, he can swap that to 220 for I think he said like a couple hundred bucks. He could swap it to two twenty. And the advantage if we if we can keep the 120 so that if I ever get it back, I have 120 in a restaurant. You really want that thing to be 220.
Yeah. It's just I mean, it makes just as good a waffle off of a of a 120, but it's not boom, bum, yeah, exactly. Just pump them out. Yeah, yeah. And no one wants to sit around.
No. Yeah. Yeah. Yeah, maybe. Maybe.
I also have like 15 pounds of Belgian pearl sugar in my house. Oh yeah. For testing. Belgian pearl sugar. Don't substitute something else.
Please don't. No. Just don't be a don't be a don't be a dunce. Don't think that because if you look, if you've been there and had the real ones, and you come home and you're like, I want to do something different, fine. Because that's your choice.
You're born as a human, you can do what you like. But don't think that somehow, if you haven't had it in the real place, that you can make a substitution and it's just as good until you've had the real one, then make it. You know what I'm saying? Yeah, yeah, absolutely. Yeah.
Yeah. You gotta understand what you're I don't know, the beginning to to go to go from there. Yeah. Yeah, yeah, yeah. Yeah, anyway, whatever.
Uh all right, Quinn, what do you got? You said you got some stuff you've been cooking. Yeah, I mean, nothing too exciting. My dad got a new like uh cast iron flat top that goes on the uh gas grill. So we did a whole like diner fest.
We had like bacon sausage. I did some sourdough pancakes because of first I had to you know do something weird. But they're really good, actually. Well, sourdough pancakes are traditional. Yeah.
I mean, hyper traditional, you know, especially like uh, but you know, in the old days, um like American like West Coast specifically sourdough pancakes used spent, and then they use a they use baking soda as the actual leavener. So the traditionally American sourdough pancakes, it's you're not using the bacterial, you're not using bacterial leavening or really yeast leavening it's just acid leavening acid acid base leavening off the sourdough but do you like them they're real stretchy right when they're that acid when they're traditionally made like like sour as all get out they're kind of you know yeah these were these were not super sour. I did use like my discard and then yeah extra dairy extra flour I did actually do a little bit of baking soda to neutralize it a little bit but I then I did let it uh ferment for a few hours. But yeah they were good. Yeah I love yeast uh I love yeast risen pancakes oh my god yeast risen pancakes and yeast riven risen waffles that yeasty flavor like a real like Brussels that's not like chemically leavened that's like real man uh yeast is good people hate on yeast all the sourdough weasels hate on yeast yeah yeast is good SAF red by the way I don't have any dislike I don't have any love for French companies exception some exceptions right I don't have any love for them I don't have any hate for them I don't have any love for them I'm not in other words I'm not a francophile not like my man John here you know what I'm saying yeah but like SAF the yeast corporation just beats the pants off of us you know I mean like Fleischmann I should love Fleischmann that's our that's that's our yeast man that's like right around here that's like you know Eastern Seaboard New York yeast Fleischmanns uh or a red star or one of these other like you know good old Mercan yeasts but just SAF just blows the pants off of them and it's freaking cheap.
You buy the you buy the brick of SAF, keep it in your fridge. Yeah. I'm a red man. I don't do a lot of real like like uh I don't do a lot of gold. Yeah, and I prefer the gold.
Why? You do a lot of sweet. Well, I mean, then you have the option of doing like a brioche or a here's a secret red works in brioche. I do it all the time. You like your high osmolarity?
Quinn's a high osmolarity kind of a guy. Again, the high osmolarity yeast still works. And it's not high osmolarity. Have you done a side by side of a regular bread with SAF red and SAF gold? I would like to see it.
I I'm not saying you have not done it. I'm curious because I would like to see it. I'm not dying. All right. So you don't know whether it works as well in a regular bread.
I buy the one that's optimized for the crap that I do every day. You know what I mean? But anyway, but I would like you should run the test. I'll tell you what, Quinn, we'll spring for it, we'll spring for a container of red, and you can do a side by side. You know what I'm saying?
Okay, I'm also doing, well, again, I I haven't used yeast for a few batches. Actually, I I made the switch to non hybrid fermentation. To what? Oh, I mean all sourdough? Yeah.
Yeah. Okay. Yeah. You know what I don't have? Patience for that.
You know, I used to do that. It's like, and then yeah, I have to treat like this sourdough, like like it's like it's a like it's a pet or like it's a baby. And if I don't feed it right and then it gets all whacked out, to hell with that. I'll tell you something else. I tried the same thing.
You know what's even harder to maintain in a normal house if you don't have a is um the uh the brand pickle. So like, you know, obviously I have a crap ton of bran in my house, like bran. So like I have I have gallon containers of bran, trying to figure out something I can do with it. I tried to make all brand cereals. You know what they did?
They sucked. They were terrible. If you want your mouth to taste like sawdust, then you could should do an entire only brand cereal. You know what I'm saying? It's nasty.
You know, unless I guess I could dope the hell out of it with sugar. But anyway, so I tried making brand pickles with it. And they tasted great until all of a sudden those ferments decided to go wild. And then the whole house smells like poison and the veg smells like poison. It's like, I can't get it to work.
You know what I mean? I can't get it to work long term. But there's people in Japan who've been keeping their their you know, you know, nuka pickles alive for like a generation. But you know what I don't have for that? Patience.
It's why, it's why we've killed every bonsai we've ever tried to grow. My man John likes bonsai. I do, but I haven't tried growing in a long time. Huh? Too bad, Dax.
Yeah, yeah, it's dead. So John, I was like, uh uh John was like, why don't you start one from seed? And and uh, and uh I was like, oh, it takes too long. And he's like, that doesn't have meaning. He's like, you're like bonsai is the practice, right?
Yeah, that's the point. Like the bonsai take forever. Like, yeah. Yeah. It's a lifelong endeavor, Dave.
Yeah, the Brooklyn guy who's affiliated with the botanical garden over there, with the and Brooklyn Botanical Garden has an amazing bonsai collection, by the way. If you ever go out to the Brooklyn Botanical Garden, like amazing bonsai collection. It's not always on display. Dax buys one, he's young. He's Dax is like, How long will this live?
He's like, I don't know, 800 years if you treat it right. You know, and it was uh, you know, dead within a year, you know. Yeah. Dead, dead. And then he was saying that like all the ones that you get at like Home Depot or on the street are already dead.
You just don't, they just don't know it yet. It's like the roots have already dried out once, so they're still green. He's like, but they're dead. Yeah. Anyways.
Bonsai's. What about you, Stash or Jack? You got any food crap? Oh, what? What did you say, Quinn?
What do you got? What do you got? Well, no, I wanted to give a little shout out to the Patreon because I didn't cook it this weekend, but I did uh upload a Patreon exclusive yogurt gelato uh recipe for patrons. Does it have uh God's honest uh cream in it as well or no? Again, it's uh adjustable recipe.
So you can tweak the fat content, you can tweak the fat content of the yogurt, and it will adjust with uh either additional cream or milk, depending on the um yogurt. So I uh I'm of that generation where everyone tried to get us to eat frozen yogurt instead of ice cream. And my take was always frozen yogurt can be a delicious product. It is a product, it exists. They just don't call it ice cream.
You know what I'm saying? It's like uh this is not a frozen yogurt. I'm not talking about yogurt, I'm not talking about yogurt in general. I was thinking in general, and so like I am triggered by I need to I need to refresh my memory because I don't think people try to do that anymore. I don't think true people try to pass off frozen yogurt.
It's yogurt, can you believe it? I'm like, yes, I can because it tastes like yogurt. You know what I'm saying? Anyway, but so this is a gelato with the tang of yogurt, is what you're telling me. Yes.
Yeah, yeah. You try it with other yogurt similar things like creme frache. Yeah, yeah. I'm again, I I ran a test of unstrained yogurt and centrifuge yogurt. Centrifuse yogurt is so good on its own.
I've never used it in a recipe, but you know, you lobnify that yogurt, and it's like, oh, it's like Greek on Greek, baby. It's so dense. So you know who's got the best just walk into a store and buy Greek yogurt in New York City that I know of is the International Grocery on 9th Avenue and like 41st Street. They also have the best I've ever had, terra muscle, like hands down, like straight spoon. I mean, bread is still nice, but it's just like their teramocalata is just off the charts.
Good. You know what I mean? Uh anyway. So you know what I'm disappointed by? Tastes good, but such a pain in the butt because it goes super thin when you're working with it, and then you have to wait for it to set up.
Yeah. And then if you put it on something too hot and you don't stabilize it, it it it weeps out. It's just so good and so disappointing at the same time. You know, yes. Yeah.
I mean. And then nobody wants to get like a hyper like hydrocolorated out creme fraîche that won't weep because they want creme fresh to be creme fresh and not creme stabilized. You know what I mean? But it's like, I don't know. I don't know.
Someday, someday someone will crack that. You know? I just use it whenever I like instead of sour cream. I pretty much only use it as a popping or like a last second finisher. Right, but I mean, the problem is if you're doing that at home, sh do whatever you want, but like when you're doing it onto a plate, on uh like if there's any hot food anywhere near it, you get that that you know, running pile of you know way crap coming.
Yeah, and you're just like, uh, and then you look like a you look like a jerk. You look like a moron. And the you know, it's it's this it's the mental equivalent of when you don't squeeze the spinach after you cook it and you bring it to the table with that like grayish black water oozing out of your pile of spinach so the worst would be unsqueeze spinach and like creme frage and then like a dry potato like a dry potato like that's like that's the nightmare of all you're like thanks and then you know some sort of overcooked meat product that's not cut 50% with mushrooms to bring it all back to the beginning uh what about what about you Jack you did you always have something you always went out somewhere that was disappointing when when Stas takes me no just kidding um well two things we uh we we went and supported Ariel for her book launch which was great and then I DJ'd at Thunderbolt um for the after party and that was great. Oh is that the time Nastasia was there as well she was there yeah nice so you can both talk about it great so Nastasia has something to talk about with you great let's do it well we also have the the following night we uh we we hung out at my place with uh Eliza my girlfriend and Nastasia and we got night market uh which was great and we watched get this the 1997 MTV Video Music Awards that I had taped as a kid on VHS. Oh my god my mom digitized for me on a on a DVD so we watched it in it in its entirety with local Long Island commercial oh my god so Nastasia was in heaven she loves a local commercial from Long Island more than I think anything else on earth 1997 the hair must have been amazing.
Hold on. But before we go, before we go further into it, because I want to hear Nastasia and your take on the on the V VMEs and circa 1997. What year did your mom digitize it? Recently. Okay.
Oh my God. VCR tapes have degraded so much. How many lines of TV resolution was there? Like four? Like how much snow was there in the in the thing?
And was the sound like that? Like, how did sound? The sound was so warbly that we thought some singers were terrible, and then we realized, oh, the VHS is probably warm. Oh, yeah. They're not that out of tune, you know?
Yeah, VHS degrades like a mother. And I don't even think that people's dub decks now are as synced up as they used to be. People used to like. Anyway, okay. So now now describe describe the uh describe the event.
What did you eat with it? Did you have a like a were you eating or drinking something interesting? A large spread from Night Market. Yeah, yeah, yeah. I haven't been to Night Market in years.
Still going strong? Still strong, yeah. Yeah, yeah. Yeah. All right.
All right. Any any highlights from the 1997? What was 1997? What was winning? What was winning in 97?
So get this. The video of the year was Virtual Insanity from Jamiroquai. Oh my god. And the director of that video is also the director of Zone of Interest, the Academy Award winning film from this year. Oh about the Holocaust.
My God. Oh my God. Now all instead of like the backgrounds of screaming and all that, I'm just gonna have Jamiriquai in my head if I ever see that movie again. That was a that was a tough movie. That was a tough movie.
It was that was a weird movie zone of interest. Anyway, uh wow. So uh what else? What non Jamiroquai related uh stuff was winning in ninety seven? Does your your favorite won an award.
I think our fave our favorite part was Marilyn Manson performed at the at the very, very end. It was amazing. It was incredible. Yeah. Are you still allowed to like him?
I mean, you know, you can do what you like. I mean otherwise it's like is is he been across the board canceled or no? No, I bought Jack the book. It's coming Wednesday, Jack. Oh wow.
Okay. Jack's like, thanks. Thanks, man. All right. Okay.
Get this. There was a there was a commercial, like a promo, because MTV had just been Times Square. And they're doing all these they're doing all these commercials on the street for an interview and this commercial, but none other than our 45th president of the United States who goes on some rant about MTV and then looks at the camera and says, and another thing, Hansen blows. Hansen blows. Oh, for Hanson.
Hansen is actually what, two people or three people? How many Hansons are? Three Hansons. But they're all the same person. Are they all the same?
I don't know. I mean, no. I don't think so. They all had like different things going. Then they made beer, actually, at one point, and they called it M Hops.
Oh, good. Oh God. Oh, you poisoned my mind, you son of a mhops. Oh, is that real or are you just poisoning my head, dude? No, it's real.
It's real. Go to Hanson Brothers Beer.com. I'm looking at it right. Oh my god, where do they live? Where's this beer?
Can we get this beer? God. Let's see. Speaking of beers, you know, there's a uh you know that you know how I love a seven-ounce pony beer? There's a creme ale that's only in the middle of the country that comes in a seven-ounce pony that looks sick, but you no one ships it here.
I want that. You like cream ale? Like Genesee? Yeah. Anyway.
Um, I mean, it's whatever. I just like the word. I like saying Genesee cream ale. I went to the brewery and had it there. And I was like, this is fun, because right at the waterfalls at the Genesee Falls.
So, Nastasia, what was your favorite Long Island local commercial? Um there wasn't any standout. I mean, there was like, why go to New York when you can buy your soups in Merrick? Whoa. You're like, true.
Why go to New York when all of your soups can be had in Merrick? It's true. It's true. Yeah. You know?
Come to the church and pick it up. Hey, but that's Nest I told everyone knows this who listens to this show regularly. Nastasia streams in Los Angeles, the local. So if you live in the part of Long Island that's directly across from Stanford, she can tell you which church basement to go to to pick up your sausage and pep. Right?
Right, Stash? I know where everyone needs to pick up their Easter lamb this Sunday. Oh my God, I wish, I wish. I haven't had baby lamb in so long. That used to be like a family tradition.
So, you know, my stepfather's father, Papa was a butcher, and uh he used to get the baby lamb, like, you know, oh god. Baby lamb at Easter. One year I did baby goat because I couldn't get the lamb. Oh my god, baby lamb. So where do you go in Long Island to pick up your lamb?
No, I don't know, but I I listen because I I can hear like how badly my house is getting pounded with all your freaking storms out there and rain. So that's part of my listen. But don't you have someone living there, right? So like it's not like you would show up and it's wiped off the planet. Yeah, but she's like, complaining, complain, and I'm like, how bad is it?
Yes, it's bad. You're like, you're on the water with nothing like like lit literally, people, literally zero inches between the water and and the thing. There's like a couple of rocks in front of like there's like rip wrap in front of the house, and then it's the Long Island Sound. It's gonna be windy. It's gonna have some stuff like that.
It's not sheltered. If you want sheltered, you should be somewhere else. Am I wrong about this, Doz? Yeah, yeah. It's like you know, someone goes to a metal concert and it's like it's so loud.
Yeah. Yeah. It's a metal concert, you idiot. You know what I mean? Like, what's wrong with you?
Uh, people, people. Uh so uh I am uh it says here, oh, two things I should say. One, uh, if you like this podcast, which I don't know, I don't know, but if you do, give us a good rating on whatever wherever you get your uh fine podcast because it helps us out, right, Joe? Yeah. Absolutely.
Yeah. And uh, you know, think about joining our Patreon and uh because we uh well, we should talk about upcoming guests and why they should on the Patreon. For instance, you get Quinn's yogurt gelato calculator, you get the key line pie calculator. Quinn's a lover of calculators. I'll have to say this Patreon people.
If you want anything calculated and you want an interactive calculator, all you need to do is like give Quinn the notion that you want said calculator, and Quinn's like, I could do a calculator for that. Pretty much. Am I wrong about this, Quinn? Am I am I? I mean, I mean I feel like it made sense for the key line, especially.
Yeah, but my point is is that like things that need to be calculated on the regular, you like to make calculators for 'em. I'm not yeah. I do. Yeah. Yeah, yeah.
And other recipes like your uh your glass and spec. Yeah, but not every person gets the quin calculators. You gotta be on the Patreon to get the quin calculators. If you want the quin calculators, you gotta be on the Patreon. You know what I mean?
Yeah. Anyway. Oh, yeah, we got a double feature on April 16th. We're doing solar and the second full episode with uh Kevin Jung from Noma. Yeah, yeah.
It's gonna talk about Noma projects. I'm gonna try to ask him what does it mean to close if you're not closing? What does that mean? Like they just hired Magoya on as their pastry chef, right? So if you're closing your restaurant, why are you hiring a world famous pastry chef?
What's that all about? So that'll, you know, we'll we'll talk about all of that more when uh when they're on. Uh we should put out because I I think we could probably get more questions. We have the questions. If you put questions in for solo before we can do that, uh do that again.
We we could always use more questions, and I promise that I will get to every question you have for them. So, you know, I'll just power through them real fast. You know what I mean? I'll just look you know, John or someone will be here, it'll force me to power through them, right? You can do that.
Yeah. Power. When is Pamela coming on? That's not been set up, right? Yeah.
Well, so for those of you that don't know, I'm just gonna put this out there in case anyone out there can put pressure on her team. Pamela Anderson. Oh, yeah. Pamela Anderson, uh, her PR person reached out to cooking issues, and I think by mistake, and then was like, hey, like there was part of a collection of cookbooks, and one of them was hers. Right.
So it turns out she has a cookbook out now, right? And she's like doing really really great stuff now, and she lives on Vancouver Island, right where Quinn lives. So what we want to do is we want to do the cooking issues road show, where we show up in Vancouver Island, because she's all about like that Vancouver Island cooking, Vancouver Island life. She has some sort of like farm thing. I don't know.
But crazy, you know. But as soon as we showed interest, they were like, oh yeah, no, sorry. Well, I haven't heard back yet. I gotta book them again. Yeah, yeah.
Yeah. Anyway, uh, so uh how do we come on that? What why how'd that even show up? Who talked about the Stas talked about it, right? We're talking about guests.
Oh, guess. Well, this is a possible guest. You know what I'm saying? Yeah, yeah. Not confirmed.
Yeah. But hopefully. Yeah, far from confirmed. All right. So uh Nastasia, you got you got anything else from VME or no?
Uh no, I think that was it. Ariel had a good book party. Yeah. Sure, there was something. Yeah.
Was the book party you said the after party was it was at Thunderbolt. Where was the where was the initial party? Um bookstore in Chinatown. I don't remember that. Uh bookstore.
Now serving. Now serving it. Yeah. Good book. Great book looks awesome.
Yeah. All right. Oh, yeah. Next time I'm in uh Los Angeles. Uh Xander writes in, Xander Emery writes in.
I have seen food science articles describing using inert gases. By the way, when everyone says inert gas, the cheapest one is nitrogen. It's just nitrogen. Like no one's no one's going out and buying argon for this because what pain. Argon, so expensive.
I've been using uh I've been seeing food science articles describing using inert gases to purge dissolved oxygen from orange juice as a means of preservation and flavor stabilization. Is this worth doing for flavor with fresh juice before it's clarified? What about afterwards? All right. I tried it once and uh I didn't have uh I wasn't like, oh, this is great.
And then if you've read Ariel's book, which I recommend that everyone goes and buys Flavorama uh and reads the book, uh, she talks about the difference between um cooked citrus and not cooked citrus as being uh a flattening of it by getting rid of the volatiles. And what's happening when you're purging inert gas through it is not just removing oxygen, but in the technical term for the the gross technical term, and going back to the Hansons with the brewery is sparging. So it's gas sparging. And if you read the patents on how to do it, which you can do it, uh they tell you exactly how much uh you know, nitrogen you need to pump through it. It's one to 40, uh, it's it's it's in it's ridiculous.
It's cubic feet per hour per gallon per minute, right? And you put it through, they even tell you where to buy the uh the centered metal like sparging things that you put your gas through. So it's easy enough to test. You know, uh, I don't know how much it's gonna cost in the long run, but with like if you have nitrogen already, or I guess you could use Argon, but if you have nitrogen already, uh you can uh set a uh uh a system up to test it for under like a hundred bucks. I think it's gonna flatten it out.
So I think it may extend the life by reducing oxygen and by just making it taste overall crappier than before, but in a more stable, crappy, right? So if your goal is to make something that lasts longer but is slightly crappier, then I would say maybe, but I've never I never really gotten into it. That's is that fine? Yeah. Yeah.
Uh you you guys know anyone that's tried it that's loved it? Paul did some work, Paul Adams, gotta have him back on the show. He did some work uh with it, see what, see what uh what he says. But I was I actually wrote on the paper all the patent numbers, and they're just even I am bored looking at them. So if I read them to you guys, you know, man, man.
Uh Ted Anderson writes in. Hey, could you ask your brother-in-law, brother-in-law is Wiley Dufrain from Stretch Pizza and WD50, Alder and Deuce Donuts, uh, you know, and before that, uh 71 and uh Jean Georges and blah blah blah. FCI. Um could you ask your brother-in-law what brand those dimpled pizza trays are that he served pies on at stretch? Saw him featured on an eater video and the pizzas looked awesome in the tray serves them on seem really smart.
Large dimples to theoretically elevate the bottom, uh a touch to uh encourage airflow and therefore to not sog out the bottom of the presumably to not sog out. These are just for serving, not for cooking. Okay? He cooks them in a deck oven, right? Okay.
Uh American metal craft. Ask and you shall receive. Uh Nicky Sandwich. By the way, is Nikki like are Nikki, are you a are you an Italian style sandwich, or are you more a Spanish-speaking sandwich? Because there's two sandwich cultures, and I'm not sure which sandwich you are.
You know what I mean? You gotta ask, gotta find out. I mean, they're both great. But uh this is for John. Oh.
Your bread with uh steak tartare was nuts. Oh, thank you. Loved it. What butter and how do you toast it? Low or high temp, etc.
Um the butter is the cabot unsalted butter. Uh it's sourdough from a I don't know, restaurant bakery supplier, uh Pentavignon. But I know it does. You know, they sell to people. Do they?
Oh, nice. Okay, there you go. Um room temp butter smeared on both sides of the bread, light smear uh in a medium hot pan until you get the color you want. Uh flip it and same thing until you get the color you want. You salt it though?
At the end, a little bit, yeah. Obviously. Yeah, what salty use? Well, you're Malden or are you flirting? Oh dumb.
Yeah, yeah, yeah, yeah, yeah, yeah. Yeah, yeah. Well, do you like it when you get the you buy it in the buckets, the big buckets, right? Yeah, yeah. For those of you that have never bought Malden in a big bucket, just get the big bucket.
Just get the big bucket. You're gonna use it. Unless you die, you're gonna use it. And uh it's a lot cheaper. You know what I mean?
And if you die, you don't care anyway. You're dead. Yeah, you know what I mean? Get the big bucket. Yeah, yeah.
It's so much cheaper. But uh, do you guys like it when you get the giant, giant one? What do you do with it? You smash it or do you just look at it? What do you do?
I mean, I look at it and then I smash it. But I love yeah, I think it's so cool the shapes that they they get yeah, that you can find in those. Yeah. Is there like I feel like you know, that's the thing, like, you know, 20 years ago, the first time you have it, you're like, what? And then like it's never lost it for me.
No one's ever come up with another salt where they're like, you're like, oh, Malvin's show last century. You know what I mean? Like it just doesn't happen. Malden's great. Yep.
True. No? Yeah. Do you like does anyone have any other salt shape that they like as much as Malden for what it does? Would you ever choose the fleur de cell?
That style of like tiny weird semi-moist. They're a pain to work with. It's a pain to sprinkle that stuff. Yeah, clumps. I mean, I like it theoretically.
I liked it before I had Malden. I was like, oh, this is interesting. Yeah. But but I mean, like, to use it? Yeah.
Nah. Is it like in the shape of like the the fish food? Which? Like the the Malden Flakes. Uh yeah.
Yeah. But they're always pure almost always like semi like hollow pyramidals. So they look like almost like if speaker cones were square. Got it. Yeah.
Um but they're but the the pyramids are always very thin. So like, unlike some of the Himalayan ones that are pyramidal but solid, this is too much. You know what I mean? I don't want to have to grind my salt. Yeah.
Do you want to grind your salt, John? No, no, no, no, no, no. No, no. Grind your gears to grind your salt. You don't want to do that.
First of all, salt eats all grinders. Unless you only ceramic. You know, you're like, it used to be back in the day before they had good ceramic burrs, that everyone would just throw away their salt grinders after a while. Because they would just get all in nasty. Yeah.
Uh all right. So wait, what'd you say? Low temp? Uh medium high. Medium high.
Yeah. What does that even mean though? Like between, I guess, like three quarters of the way the knobs up there. Let me ask you this. When you're doing it, like, are you slap testing it?
That's how I test my pants. Does anyone still do that? When I when I when I want to see if my griddle is ready, I hit it with my hand. I mean, I I don't know. I just know that when I put the pan on, turn the gas on, by the time I'm done buttering the bread, it's ready to go.
Where I need it to be. Yeah. Okay. So you do the water thing sometimes when you're when you're when you're doing other things? Are you a water drop man?
I'm a water drop man for searing. I can't yeah, I have. I look for the leidenfrost. Yeah. When the leidenfrost happens, it's time to sear, baby.
You know what I mean? Yeah. Yeah. Just before she starts smoking, just before your seasoning starts burning off. Don't you hate it?
Don't you just hate it when you're drying your cast iron or black steel and you forget that you're drying it and you get drawn into something else and then the kitchen fills with smoke because you slightly overheated it. You haven't ruined the seasoning yet, but the whole house and you're like, I'm a jerk. It's annoying, yeah. Yeah. Yeah.
Yeah. Because it shows that you're a bad person. Uh from Travis, do you know anything about the uh in scare quotes air hood? And what uh Travis is talking about is a device that it it looks like uh like the creature from Dune, and it like sits up and get like like a big worm that sits up and you put it next to your pan and it's got a fan and a charcoal uh filter and a metal grease thing, and it's meant to reduce the amount of uh trash that you have floating around in, you know, i because you because we all know your hood sucks, so it's meant to take care of that. It's a uh a larger version of what soldering folks use to extract solder fumes when they're soldering.
Think about it that way. No, I mean, I mean obviously I know about it. Uh I looked into it. Booker and Dax once thought about building a different style of hood. And uh we thought a portable hood and we thought better about it.
We were gonna do uh we were gonna do catalytic. We were actually gonna burn the stuff that comes off. Because if you if you if you next time you have uh like if you're roasting coffee or something like this, if you just burn a really hot flame over, you like can burn all the smoke off. And so people make catalytic burners for uh fireplaces. So I wanted to do a catalytic hood, but you know, we decided that uh we have enough problems making the things that we already make.
And uh so I don't know. I haven't tested these guys uh their hood, but I'm happy like if they want to send us one to test. I make plenty of smoke in my kitchen, so you know, happy to test it. But no, I'm dead. Yeah, well, you know, send us, send us, send us two.
Send us two, and we'll we'll take a look. We'll see, we'll see, uh we'll see whether it's uh any good. Uh whiz uh Wimsurd writes in uh fresh back from a trip to Oaxaca and ready to continue a life of maïs consumption. In the past, I've always uh made my masa uh from masa harina uh fresh for each meal, but being able to prep out a few days' worth would be very convenient. Has anyone messed with this and noticed any big changes in quality?
Fresh versus day old, day one versus day two. I mean, um I've never pre-made, I've never pre-made masa harina. Um but I've used day old masa, like you know, from nixtimalization. I've never kept it more than I think a day, and I'd say it's not as good day two, the machining properties. As long as it's not cooked, it still makes good tortillas, but it you know, the actual tortilla forming properties of it weren't as good day uh two from Fresh Mosh moss, but I don't know if that's only with fresh masa, as opposed, I mean like you know, from nix to mall, ground from nix to mall instead of like from masa harina.
I don't know, anyone here ever uh you know made masa harina and then kept it for longer? Nope. Stas, your mom used to buy uh masa. How long would would she be able to keep it? They bought it day uh then used it day uh Yeah, I mean that's the best.
That's the best, right? No. Yeah. Yeah. I don't know.
Sorry, Wizburn. I I don't know. Uh I know that if you nixtamalizing is a pain if you have to do it yourself. So you can also freeze it. You know what I mean?
Um but You can? Yeah. I had trouble freezing it. Fresh. One time I made Yeah.
What happened? You ground it? I just got really Yeah, yeah. It got really crumbly. Oh wait.
Oh, wait, no, I froze the masa. That makes a big difference. You mean a what you're saying freezing it before or after you grind it? I would I would grind it and then and then freeze it. Um you know what that what that tells, but how are you making it?
How are you making the masa? I well one time I made it, it was in a uh the clinch. Yeah. I mean, if it's getting crumbly, my guess is is that you mean obviously there was some uh moisture loss on the freezing, right? Or it wasn't fully the moisture wasn't fully distributed throughout the masa, the hydration wasn't fully all the way through it, and then it finished hydrating as it thawed and then needed more water.
Were you able to bring it back by adding a little water? Uh it was like last last year. I forget what we did. I think you can freeze it. I'm pretty sure I've frozen it.
Now you're making me question myself. I'm pretty sure I have frozen it because when we used to make it a lot at FCI, when I used to make it at home, you you tend to make a lot because you don't want to make it again. You know what I mean? Like unless it's part of your daily routine. You know, in which case it's your daily routine.
Um but anyway, sorry. Sorry I don't have more uh on that. Uh asks, is there a rule of thumb? Uh any quinn, is there a rule of thumb to use sourdough discard as a flavorant and then yeast as a leavener? Would you take a typical bread recipe and then substitute 20% of the flour for discard managing water appropriately?
I know Dave mentioned this is how he makes bread nowadays. Uh so I typically, I mean, I call it discard, but this is all I use now. So to call it discard is is um I you know, I the way that I work now is I have the starter that's in my fridge, then I use some, and then I replenish it and put it away. So I don't ever discard anything, but I call it discard because it's what the average person would call discard, because they would discard, refresh it, and then use the refreshed one, right? So let's be clear about the terminology here.
So I would say that for roughly uh 500 grams of flour, I use somewhere in the area of uh I would say one hundred and thirty to one hundred and sixty grams of starter, which is uh, you know, half of that is it's 100%. So that's um, you know, roughly 70. Actually, you know what? I I'd always do the calculation. I it's always between 50 and it's always between 50 and 80 grams of flour for the 500 uh uh of starter flour.
Does that make sense? It's always, and then I I I'm, you know, because I'm using uh all fresh ground stuff, I'm usually running at about 80% hydration. And of course I take the starter into into account. And then I just use a lot less yeast, right? Um so you know, it doesn't really matter if you're not using the the starter as the prime leavener.
It doesn't really matter how much you can dial the yeast back, but it really depends on how fast you want the rise to be. But I peg the rise to the amount of yeast I add, and I almost ignore the leavening power of the starter, if that makes sense. Does that make sense? So, like, you know, if you're running a recipe and you want that recipe to, you know, you know, let's say a recipe can go anywhere between a gram of yeast. So for 500 grams of flour plus starter, let's assume a starter had no activity at all.
I could see a recipe being valid anywhere between one gram of yeast and six grams of yeast, depending on whether you want that thing to be able to ferment overnight without being refrigerated, or whether or not you want it to be done in in two hours. So you have to mentally scale where you're putting the yeast. Does that make sense? Uh Dr. Smokehouse, I'm building a facility for small 20-person dinners and food education events.
Would like to go with an induction system. I plan to have a brevel control freak, but looking for a recommendation on a multiple burner setup. Dr. Smokehouse, I wish I could recommend something to you, but I've never used one that uh uh one, you know, it's been a long time since I've used Cook Techs. So cook techs used to be the ones we would always use, but I haven't professionally used one in a long time, and I I will not recommend something that I haven't personally used.
I recommend you use find someone else in the neighborhood that has one that you can become friends with, see whether they like it, see what their problems are. Things to look out for, obviously, does it have power? Does it ever break down, right? That's the thing that happens a lot, they break. Uh and the last thing is does it make an annoying noise that's gonna irritate your cooks uh, you know, unless you don't care about your cooks, in which case, who cares?
Um Adam uh says, Good morning from Texas. I'm sure uh you meet people, but I met you at the all the time. But I met you at San Antonio during bar smarts. I'm trying to figure out how to store cocktail pearls so I'm not having to make them on the fly during a busy shift. I want to make my bar uh I want to make it so I can spend more, I want to make it in advance so I can spend more time on guest relations.
So the cheeky part of me wants to say, just don't use them at all. The easiest way to store them is in the trash can. However, if you want to use them, the trick with them is to have the sugar content of the liquid and alcohol content of the storage liquid be the same as the base pearl. This way they won't uh leak out. Also, uh, if you're using alginate for your pearl and you want them to stay liquid, you have to use reverse alginate, and you have to put a little bit of calcium in the storage bath or they will disintegrate over time.
Uh if you tell me the exact chemistry you're using, I can give you a little bit uh more of a recommendation. Uh Glenn, uh I only have seven seconds to talk about rice washing. Uh I don't think so. The thing is here is you're putting raw rice into the uh mixing glass and you're stirring it and you're trying to do a form of rice washing, i.e., mellowing things like a Negroni. And the article you pointed me to from America's Test Kitchen, uh, you know, they they credit uh people at Leander and like Shannon Ponche.
I love Shannon Ponche. She, you know, she used to work at Booker and Dac, so if she says that it makes a better drink, it does. I don't think it's a starch. Starch is pretty inert, it's probably adsorption to the rice grains. This is an easy test to run if somebody wants to run it, but it's too complicated to talk to in the zero seconds I have left.
Uh maybe next time. Cooking issues.
Timestamps may be off due to dynamic ad insertion.