Hello and welcome to Cooking Issues. This is Dave, our older host of Cooking Issues coming to you, London Art of Manhattan Rockefeller Center, New York City, New S fan Studios. Joined as usual with John right in front of me. How are you doing, John? Doing great thanks.
Yeah? Yeah. Got Joe Hazen rocking the panels. Hey, hey, hey. Good to see everyone after two weeks.
Yeah, yeah. We do, well, last week was BCB. We could talk about that. We do not have Jackie Molecules. He isn't on an aerial plane, but apparently he's going to try to be on the Discord for those of you that are on the Discord.
But in the upper left, we got Quinn. How you doing? Hey, I'm good. Good, good. And in the great state of Connecticut, Small State Best State, we have Anastasia the Hammer Lopez.
How you doing? I'm good. Yeah, yeah. Although, like everyone says, like, like uh small state best state, but like it's not the smallest state. It's not even the second smallest state.
So, like, why rep on the small? You know? I mean, it is very small. Yeah, I guess. Uh, all right.
So, uh, what do you guys, what do you guys got? Uh what do you guys got going? What's going on? Not used to me starting so early on asking you guys what's going on. I mean, we had two weeks to figure out.
I'll start for you. Last week we weren't here because I had uh the Bar Convent Brooklyn, which is a goofy name for a thing, but I think they want it to be a lot like the BCB, which is the initials of the Berlin one. So they call it Bar Convent Brooklyn, which is not how you would construct any English phrase ever at any time. It's like the goofiest thing ever. So on the Tuesday, which is why I couldn't uh be here.
I was chilling with the house alpens folks. House Alpans, for those of you that don't know, make one of my favorite uh things, Cap Course, which is you know about 17%. Uh alcohol made with must instead of with fermented grapes, so it's real juicy and then fortified with uh grape spirit and quinine. It's delightful. And then uh they also make burr, another one of my or it's actually pronounced beer, it but it's also unspellable, so it doesn't matter.
It's in a red bottle with like a cork on it. Also delicious, but that one is like partially fermented grapes, partially must. Plus they make dolan and coke, which is I met the guy that makes koki, Roberto Bava. I'm like, yo, when are you gonna get us over when are you gonna get us over to uh to Turin there? When we're gonna go to Torino and hang out.
Never been to Pimanti. That's what's way I talked to him. I didn't though. I mean, it wouldn't have mattered because he probably thinks all American accents are terrible, but you know what I mean? Anyway.
Uh so anyway, so I was doing that. I was making carbonated cap course and uh signing books, and then the next day with uh Garrett Richard, who's been on the show uh several times. Yep. Twice. Twice at least, yeah.
Yeah. For his book, uh oh my god. The actual name of his book, uh uh Tropical Standard went out of my head and I was only thinking of Tropic Thunder of the movie. All I can think of is Tropic Uh Thunder of the Movie, and spoiler alert, seeing Coogan, you know, Coogan, uh, what's his name? The actor Coogan?
Coogan? Yeah, seeing his head on a bayonet. Which is to me, it doesn't sound funny, but when you watch it, it's super funny. I saw that once on an airplane, and uh like I feel like the flight attendant almost like had to land the plane. I was laughing so hard.
You know what I mean? Like anyways, uh yeah, yeah. So we were talking about maximizing, maximizing citrus. So, yeah, cordials and and whatnot, talking about, you know, super juice and all of that stuff. Um it was fun.
It was good, I think. I don't know. Yeah. So that's what I did in terms of BCB. That's why I was not here last week.
Now, have any of you thought of anything you've done over the past week? Because I can go on. I mean, I've been doing a lot of uh sorbet work and other strawberry stuff. I did make the uh key acid adjusted custard thing. Yeah, using using the Quinn calculator.
Yes, and I I used your uh technique from compare academy to try and measure the original acidity. Oh, yeah. So for those of you that don't know, like uh what Quinn's talking about here uh is by the way, if you want to see Quinn's calculators, and Quinn there's nothing Quinn loves more than well, two things he loves making a frozen dessert and making a calculator, but you have to join the Patreon for that. Uh, you know, John, you want to tell him about this? Go to Patreon.com slash cooking issues and uh check out a couple of different membership levels.
You get great things at each level, uh, and all of them get access to our Discord um to cool things they've and team, you know, and Quinn, I guess post on the Patreon um discounts with some people that we work with, like Edward Poe coming in next week from Edwards Arts or Edwards Aged Meats. Which you should buy his hamburger. His hamburger is the best hamburger. Yeah, they're very good. His hamburger is the best hamburger.
Yeah, yeah. Anyway, yeah. Uh or like, for instance, we had uh two weeks ago, I guess, uh the uh cold water kitchen documentary, the you know, the Chef Hill, the star and the director. And you know, even though they don't have distribution yet, our Patreon people could watch it. You know what I mean?
So yeah. So anyway, join up. Uh so uh the technique Quinn is talking about about measuring acidity, is that most of us don't have a uh a pH. Well, people have a pH meter, but they're garbage. Most of the pH meters that people have are trash.
And here's the other thing people do they buy a pH meter, like the $20 ones on Amazon, and they're like, I'm gonna use it, and then I'm gonna put it in my drawer for a year, and then I'm gonna try to use it again. And then you're like, oh, and you don't even bother trying to recalibrate it. You're like, oh my god, uh that pH seems totally wrong. It's because it is, those things are trash. And then as soon as they dry out, the uh the the probe is toast, you know what I mean.
And most of them, a lot of them don't have replaceable probes. If the probe's not kept wet with the right solution, it's garbage. Anyway, so my point being that like you know, it's hard, and then even with that, if you're going to be measuring um pH, you need I mean, sorry, uh acidity, you're not trying to measure pH, you have to do a titration on it. And doing a titration with a garbage pH meter, impossible. And then even uh you can use, and I did this, I went and bought some phenolphthalene, and I which is an indicator that changes, you know, it goes from uh colorless to purple.
And it's actually super fun. Like using phenolphthalene is super fun because when you're doing a titration, so titration is when you when you try to figure out how much acid or basis in something by adding the opposite. So if you're trying to find how much acid, you add a strong base like uh lye, like concentrated lye. And you add it like uh a bunch at once and then drop by drop, and what happens is is that there's a very sharp like uh knee in the in the pH curve. So it'll be acidic, acidic, acidic, acidic, acidic, acidic, acidic, acidic, like like a pretty shallow slope of the acidity reducing acidic, acidic, acidic.
WHAMO through zero, you know, through pH seven, which is you know, you know, neutral, and then rock it's way up, and then basic, basic, basic, basic, basic, like, like, you know, pretty shallow slope again. So like this this S curve. And uh when you're really near that S, it looks kind of amazing because you'll drop uh a one drop of uh base in, and you'll get this like flash Gordon 70s purple cloud just going and like goes all through the liquid, and then you swirl it and it disappears like Ming the Merciless has vaporized you, and then you just keep doing it, and then all of a sudden one drop will make it stay purple. It's awesome. Here's the problem.
Most of the things we need to test ain't clear, and it's really hard to see what's going on in a liquid when you can't see through it, right? So, like the first time I was like, I'm gonna do all my tests with phenolphthalein, and then someone's like, How much acidity is in this red wine? I was like, wow. You know what I mean? So the the technique I use instead is uh you get the the most accurate scale you can, right?
So again, I have like 500 uh gram by the milligram, which is excessive, but most people can now get like at least 200 grams by the milligram pretty cheaply. And you uh you weigh you know a small amount of the sample, and you have to weigh everything. You weigh the the container, you weigh the you and you get excess baking soda, excess. When I say excess, I mean like too much, right? And then you weigh everything, and then uh you weigh the the liquid that you're testing very accurately, then you weigh the entire rig very accurately, then you add the baking soda and you cover it and you stir it and you come back tomorrow.
You swirl it around a couple times, come back tomorrow, reweigh the whole thing, and you can calculate from how much gas has left, how much CO2 has left what the acidity was to within, you know, tenth of a percent or so, depending on your equipment. But it's a pain in the butt. And you know what else, Quinn? It's like you don't need to be that accurate. When you're taking something that's only one percent acidity, I did these calculations, they're in the you know, upcoming section of the of the book.
But when you when you actually do the calculations, like when something is only one percent acidity, and you're gonna add like 5% to take it up to lemon or lime, uh, you can be wildly inaccurate on like a percentage basis. The difference between it being 1.2% acidity and 0.8% acidity once you adjust it up is within the variability of lemons or limes themselves. So accuracy is not that important, but it's fun to do. Yeah? Well, it wasn't one for my dad.
He was very confused. What about why you're doing all these weird steps? Yeah. You're like, no, don't throw away that stirring stick. Oh, Jesus, oh Jesus, everything's ruined like that.
Well, no, the problem is I prepared succinct acid solution separately for actually making the you know, strawberry acid. And then I immediately did the acidity test. And he kept thinking the acidic solution was involved with the test. Yeah, and like, oh, that's completely separate. Different, different problems.
Yeah, different problems. Oh, speaking of seasonic, uh, I noticed that Monitors Pantry is out of stock uh on the six cynic. I'll tell you folks why, even though I probably shouldn't, even though I'm probably contractually obliged not to tell you, I will tell you anyway. Their original supplier um stopped carrying it, and they had got it. So, what I'm trying to say, it's my fault.
And so they gave me a sample, and I have tested it at the new bar, uh, you know, such as it is. Uh, and it seems fine, but I want to run a couple more tests at my house with old versus new before I'm like, yes. I mean, it tastes awful, but like like secinic acid should. But I I haven't had a chance to do a side by side with my sixcinic acid versus the new one to see whether anyone can tell the difference. Although, I mean, it's good enough.
I should just tell them to sell it, right? Should I just tell them to sell it again? Probably. Probably. If it's even close and the alternative is nothing, probably.
Yeah. Also, again, talking about inaccuracy, given that you're adding 0.5 mils of an 8% solution into the juice. Like, what about it? I'm saying if if if the flavor is slightly different, you notice it at those levels. Well, I mean, the whole point is that you notice it at those levels, otherwise I wouldn't add it, right?
I know, but I'm saying the difference between the difference between the two versions of successic acid. Yeah, I mean, and it's its taste threshold is much lower because you're not using it for acidity, right? So it's not like, you know, Ariel's freaking thing where it was um, you know, one one drop or ten drops in a in an Olympic-sized swimming pool of Giosmin would have been a better ratio than what I use, where like, you know, my mouth tasted like dirt for a day and a half. But speaking of uh Nastasi and I saw Ariel last week, we went to go see uh Captain Greasy, Nick Coleman. Yeah, who was playing bass for Action Bronson, correct?
Yep. Yeah. At the the Poisson Rouge. And here's what he said. See what you guys think.
Patreon folks, here's what he said. He said uh it he was a little discombobulated after the show, right? Because he, you know, he played a long show and he was, you know, you know, it's loud. Oh, is he is he there? Are you is he with you?
Or are you just playing random? Oh, Joe Joe Hazen's got random Mansuri in the background. I love it. Uh David Carradine. From uh what, from uh Kung Fu.
Kung Fu. Yeah, yeah. Is he the one that's dead? Is he the dead keratine? Oh.
Anyway, uh, so Nick has some uh South uh Southern Hemisphere oils that are gonna come in fresh. I think he said in July, right, Nastasia? Yeah. Yeah. So here's what we want to do.
Here's what we want to do. And I think he agreed, but you know, post-concert, right? But I think he agreed. We went to this place that Nastasia wanted me to use the bathroom, by the way, because there's a secret. Oh no, no, no, no, no.
I'm not gonna say what it is, but there's a secret place where they don't have a bathroom, but they send you through a different performance space to use the bathroom, and you get to see the performance. Not only do you get to see the performance, but you have to walk in front of the audience and potentially, you know, run into some problems. So, Stas, that's safe. Right, I didn't say what it was. I didn't say what it was.
Anyway, so uh what I want to do is I want to uh get Nick as soon as those oil samples come in to have the Patreon folks be able to buy it from him, and then he comes on and talks about that oil, like a cooking issues, like little sample of like fresh, because I was like, get me a real throat ripper. I want some throat rippers. You know what I mean? Do you guys like throat ripping oil or are you like mellow oil? Yeah, both.
Probably more on the mellow side. Really? Really? Like for bread? Like, like if you're just gonna eat that sucker on bread, you want mellow.
Huh. It really does take different strokes, I guess, to go the world. I want I want to feel like someone's hitting me in the head. You know what I mean? I want my throat ripped out.
But that's also, I guess, why I like seltzer. I like punishingly carbonate seltzer. Like I mean, like when like licking the blade of a lawnmower, kind of like throat ripping. Oh, mmm. I've never tried that because uh we had so much poison ivy, and I was I ran over so many bees and snakes and stuff that like you know, I never licked the blade of my lawner, but someday I'm gonna try that.
Yeah. That's a terroir. Yeah, yeah, yeah. Have you uh, if I ever have a lawn again, I'm gonna get one of them uh robot lawnmowers. You seen these?
Yeah, I have sick. It's like a room before. Yeah, but what's nuts about it is it like it now your lawn gets like golf course, you know, because it's like mode micro mode every day. You know what I mean? Yeah, I know, yeah.
The blade goes one way, the other way, yeah. I'm just curious, have you seen the lawn? Uh there's a thing on on on Instagram about looking at the uh the field for real Madrid soccer field. It's pretty epic on what exactly they do. There's two or three fields that live on top of each other, and there's robots that bring it up and down based on the season and the fresh uh seedling seedings they do in the field.
Whoa, whoa, whoa, whoa, whoa, whoa. It's like a New York City car park where it's like exactly that is messed up. It's amazing. That is some crazy business. Oh man.
Turns out uh, you know, Cindy Lauper was right. Money changes everything. She was here last week. What? Yep.
What? Yep. Oh my god. Pretty awesome. Oh, is she cool?
I bet she was cool. Super cool. I met her like uh maybe a year ago. She came by the studio. She walked by the studio.
She saw me in the studio by myself, and she put her finger out, looked at me like, what is going on? And then she walked away, and then all of a sudden last week she was here. Oh my god. And we talked about that moment she saw me. It was pretty Oh, it's so sick.
Oh, Cindy Lauper. But now you've totally erased my head. What were we talking about? Well, originally we were talking about the acid test. Yeah, but then we then we moved on to uh the Coleman, right?
Yeah, okay. But okay, back to that. So you got more? You got more coin? What do you got?
I mean, I made I've been doing some interesting surveys. I think there's a certain balance of clarified juice and like a regular fruit puree that is good for strawberries. So I'm sort of you know finding that balance. Well, and do you have anything to report? Or is this just a progress report?
Okay, right. Okay, I need to do one more iteration. I think I'm gonna just split the difference into equal amount juice and curee. I mean, you saw the um the color of my last one, right? That was yeah, that was red.
Yeah, you know what's red. This drink, I'm this the drink I'm gonna have at the bar is some red. Oh my god. I need someone else to cost it because I do not want to know what that thing costs. Oh I mean, that's the problem about making something for yourself versus like trying to put it on the menu, like, oh, that's so good.
The cost. You know what I mean? How red? Like red velvet red? Oh, like red.
Like sanguine blood. Uh considering that it's orjaw-based, so like you would think it wouldn't be that red. You'd think it would get kind of blonded out. Like uh, it's red. Because it's a raspberry orjah and raspberry juice.
So raspberry on raspberry juice. Raspberry organa. So it was like what? Like is there still another nut in there or no? Yeah, almonds.
Almond and rosemary juice, basically. Wow. That's true. I I cheated. A lot of sugar.
Anyway. Uh well, you know, it comes I want it to be roughly fifty bricks when it's done, like everything else. Oh, speaking of which, uh I don't I thought I was gonna write it down and I thought I had written it down, but uh one of the things I mentioned on the um you know, Quinn can put it in one of his calculators. So uh for those of you that are working with juices, right? One of the great things about clarified juices, another reason to get yourself a spincil, by the way.
Bing bing. Uh one of the great things about clarified juices is that you can reduce them tremendously without them burning, right? So uh, you know, it's very, very hard to reduce uh an unclarified juice, especially one that's pulpy or a puree, down without, you know, it tasting nasty, to be honest, right? So um unsweetened cranberry juice is obviously a a miracle, right? It's amazing because you know, now they didn't add a bunch of sugar and water, it's just cranberry juice.
Cranberry juice is highly acidic, like uh on the order of two percent acidity, right? So more than twice what uh uh the average uh you know fruit thing is. It could be higher, two points. Like I have it somewhere. So what I did was I took the unsweetened cranberry juice, just the Trader Joe's, you know, nonsense, and I boiled it down, and I'm gonna want to say that I took uh um a hundred, a thousand mils down to like two fifty or something like that.
Like boiled it way down, and then uh added the I did all the calculations, you know, because it's me, and added sugar to it and got a 50 bricks, no fifty 50 bricks cranberry uh cordial, right? That's just concentrated cranberry, so it's 50 bricks and 6% acid with no acid added, and it's got that cranberry acidity to it, you know what I mean? But because cranberry is already a flavor that we're only really consuming cooked 99.9% of the time, and it doesn't scorch, so it doesn't taste overcooked. So it's a way to add a huge amount of cranberry in a little bit of a little bit of space. And it's shell stable and it pours nicely.
So yeah, I'll get you guys the uh what's it called? I'll get you guys the uh the numbers. Basically, you have to basically what what you what you have to do is is you have to calculate what volume of that cranberry juice will when once reduced will make uh six uh will make six percent acid, right? Then you have to calculate how much sugar is already in that volume, right? Then you figure out how much the volume will increase based on the sugar you add, and then reduce it that much more so that when you add the sugar, the volume gets back.
Does that make sense? Ish? Ish, yeah. Ishy-ish-ish-ish. Uh all right.
Uh oh, also this week, my 29th wedding anniversary. Yeah, yeah. Yesterday. Yeah. Yeah.
Congratulations. Yeah. Twenty-nine years, hoping to get one more at least. You know what I mean? Don't know how Jen does it.
Yeah. No, it's great. Uh nobody seems to know how Jen does it. So uh, you know, so what did I make? I made uh so on our honeymoon, I've said this before on the show, so I won't go too far into it, but on our honeymoon, uh we went to Rome and then North, right?
And so, you know, we were looking in the guidebooks at the time, and they're like, What do you, you know, what should you get when you go to Rome? And it wasn't car trophy season when we went, it's right now. We went right now, obviously, because it's our wedding anniversary. We were in Rome right now. Uh, but um uh salting boca alla romana, right, which is the veal cutlet with the with the sage and the prosciutto.
And in 1995, this was like, you know, this was the height of of gastronomy. You know what I'm saying? And it was breaking the bank, right? So we were I was glad when we left Rome and we weren't spending as much money. But uh so I don't we don't make it with, we didn't have the money when I got home to make it with veal, so we would always make it with chicken, right?
So like I do it so like for 29 years I've been making chicken salt and boca or chicken boca as we call it. So I did that yesterday with the meat glue. So I did uh so I used to hate sticking the toothpicks in through the prosciutto to keep it on. So you put the sage down, then the prosciutto, that's the way I do it, to keep the sage on. But I always hate flipping it because when you flip it, the prosciutto moves around unless it's really set onto it.
So I just salt, sugar, pound the bee Jesus out of it. I do the envelope cut. You know the envelope cut? Or the you know, the envelope, the the the trifold paper cut where you put the you put the the chicken breast down, it's shaped like a triangle. You take a cut in on the fattest side, whoop, fold it over, take a cut on the other side, open it up like like you're folding a letter for those of you that have ever actually mailed a letter, you young freak shoes.
And then you put plastic wrap over it. Well, then you salt and and uh salt, pepper, a little bit of sugar on both sides, plastic wrap. Real flat, sage, prosciutto, sage, well, meat glue, sage, prosciutto. Put it in a ziploc, suck the air out without inhaling. You shouldn't inhale meat glue.
Did I mention this? Like meat glue is like pretty safe, but don't go inhaling it because you don't want to glue together your lungs. You know what I mean? Like you only got the one set of lungs. You don't want to glue together your alveoli.
Don't huff the meat glue. Anyway, so uh, but they were too big to fit after I pounded them. They were too big to fit in my vacuum machine. That's how nice they were. Yeah.
And then uh instead of using the classic stuff to deglaze, I deglazed with Harvey's Bristol Cream, the 70s cake juice of of dreams. And uh it was good. Yeah, mashed potatoes. Yeah. Anyway, so uh now that I've gone all this stuff.
Quinn, what do you have besides Sorbet? Anything besides sorbet? Any savories? I did the custard. Oh, yeah, we did some nice uh spot runs.
There it's the end of the season here. So we get uh crudeau, we get a stir fry with some tomato. Yeah, that was pretty good. So I know Quinn does not listen to uh the three six mafia. However, uh yes, but one of my favorite all-time songs is sipping on Sessurp, right?
And like one of the greatest lines in all of hip-hop is uh I keep the dop fiends higher than the good year blimp. I eat so many shrimp, I got iodine poisoning, right? So it's a fantastic line. Like shrimp and blimp as a rhyme, iodine poisoning. It doesn't really get much better than that.
Uh I mean, I can hear it in my head right now as we're because it's so good. And so, like everyone I, you know, work with knows that, you know, if they're the kind of person that we can like sing stupid like rap lyrics to because Nastasia won't won't tolerate that. So I don't do it with Nastasia, right? But like, you know, at the bar with my cousins. The problem is that uh shrimp doesn't actually have that much iodine.
So if you look up on the internet, people have calculated how much shrimp you would need to eat to get iodine poisoning. And it's a preposterous amount, something like 45 pounds of shrimp to get like legitimately iodine poisoned, right? Now, this got me thinking. Uh back to remember when the Secret Life of Groceries guy was on and he brought up something that like really blew my blew my mind where he was like, remember how shrimp used to be a luxury and it's not anymore? I was like, you know what I mean?
Like, like, I was like, that just like I think about every once in a while, I think about and I'm like, shrimp, holy crap. You know what I mean? Anyway, so like, here's the thing though. All the shrimp that we get now, the reason why shrimp, you know, even though it did drive red lobster out of business, right? Even though even cheap shrimp, Red Lobster could not sustain the treep cheap shrimp onslaught, but the shrimp we get now is not the same shrimp we used to eat in the 70s, right?
It's all farm raised in fresh water, right? So I think that the 36 Mafia is using Gulf brown shrimp and gulf brown shrimp, wild caught gulf brown shrimp, right? That is very much higher in iodine than the farm shrimp that we get. So what I didn't realize is not only was the uh was the 36 Mafia making fun of my uh funny Geneva watch with the Ferrari kit, not only was I embarrassing on that, but I was embarrassing them with my farm shrimp. I need to get that Gulf Brown to get the sweet iodine.
You know what I mean? Absolutely. Yeah. Yeah. Yeah.
Uh sorry, Quinn. Yeah. Just you know, I don't even know how I got on that. Did you mention shrimp? Probably.
Prawns, spot prongs. Yeah. So is it all the the all you can eat shrimp that drove lobster red lobster out of business? That's the theory, but I mean, it's probably just it's one of those things like parts of shrimp or something. Like look, here's the thing, right?
Like, you have a business. What happened really is that the red lobster got uh marauded by uh an like an I Bank hedge fund group that bought it, extracted a crap ton of profits when the profits were high, and like stripped it of its value and left it dying and and uh in the dust. That's really what happened. However, you know, they're probably looking for an excuse when things flag, and so they're like, oh, we took a you know, 20 million dollar hit on shrimp. So we're gonna close all of our stores.
Okay. You know what I mean? Like that's uh that that's my that's what I heard anyway. I'm not an expert in red lobster analia, other than one thing I do know about Red Lobster, they know how to cook the hell out of a piece of fish. They know how to take a piece of fish and just beat the snot out of it, cook it so hard, but then they put so much butter on it that somehow you're like, okay.
Any of you guys Red Lobster folks growing up? Long time ago. Like mid 90s. Yeah, but it would you that wasn't like a special occasion. Red Lobster was a special occasion place for us, though.
Still no. No, no, no. But says the says the person who used to get super fresh catch stuff from the like fish place that no one in your family can name, but you can all drive to right on the water. Well, that's California. Like, that's like, why would you go to like the prices there compared to what the prices are at that fish place?
Yeah, but why do people come into New York City and go to Olive Garden instead of Temperance? They're stupid. Yeah, yeah, yeah. Uh I had something more on uh on uh red lobster closing. Nah, maybe it'll come to me.
Probably it won't. Probably it won't. It's okay, couldn't have been that important. Well, that's what my mom used. My mom used to say that is that uh uh you know if it was important you it won't come back to you.
Yeah, the opposite of what most people say is like you're gonna forget the important stuff. You know what I mean? Um anyway, all right. Well, you know, maybe maybe it'll maybe it'll come back to me. I feel it was something that our crew would want to know, though.
Oh well. Wasn't about shrimp, and it wasn't technically about red lobster. Was it about people closing down? I don't know. Who knows?
Hey, Doc Molotov writes in, I recently inherited about 500 kilograms. I want you guys to re-mentally hear these words. 500 kilograms. That is a lot. That is over, that is over half of a US ton exactly half of a metric ton.
That is a lot. Uh yeah. Of whole wheat from my grandma's food storage. So in other words, Doc Molotov has a lot of wheat to go through. You know what I mean?
Uh, okay. Uh for context, she was born in 1930 and is Mormon. So the Mormon thing just to let you know that she has a lot of stuff in her basement in case the world ends. Do you think people who prep for the world ending get mad when it doesn't and they're on their deathbed, or were they like, I was prepared. I kind of hope they get a little better.
Then their children will be prepared. No, but no, but like if you're a good Mormon, your kids also have that store of stuff in the basement. So it's like, you know what I mean? It's like I'm just wondering. Well, I don't think Dr.
Molotov had a similar stockpile of wheat before he inherited it. Well, I'm not saying that his grandma was proud of him or her. You know what I mean? Them. Anyway, my point is uh, yeah, I think I would be a little disappointed.
It's like someone who spends their entire life learning how to do something and then never get to do it. You know what I mean? Gotta be disappointing. Oh, the world didn't end. Anyway, uh the wheat was stored in fresh metal uh with the free the wheat was stored in metal trash cans, uh, and dry ice was placed in the bottom.
I presume to displace oxygen and kill pests. Uh that would work, you know. Uh the problem is you need to kill everything. Once you kill everything in wheat storage, kill it all. Then it it as long as it can't nothing can re enter, nothing will grow, right?
So displacing oxygen will also prevent rancidity in situations where things can go rancid, but wheat can be stored, you know, not that way, and it'd be fine as long as you can prevent any sort of weevil infiltration. Um, uh the wheat is older than I am. The dates I can see on the bags are 1976. Some of it is hard red and some of it's soft white. Two of my favorites.
Two of my favorite varieties. I love soft white. So, although I have been using Sonorin recently. Anyway, uh both grown in Utah. My questions are in whole wheat, what can go bad?
Uh I've eaten some, the hard red, as cracked wheat porridge. Man, it tastes like wheat and didn't kill me, but are the nutrients still there? I mean, are the mean yes, right? Yes. I don't know if it's I mean, like I'm sure some stuff is bro broken down, but it's not like you're looking to get vitamin C or something that's like you know very fugitive out of it.
I mean, it's still got the brand, it's still gonna run through ya. You know what I mean? It's still gonna still gonna keep that motor running. Uh for making bread, let's consider the tartine country loaf. What might I need to augment to make it work well?
Well, more on that in a second. And I'd be interested in a recommendation for a grain mill as well. I have a Bosch Universal Mixer, good mixer, by the way. I enjoy the Bosch. I'm now an anchor or something, man, but I do enjoy the Bosch.
Someone else came up to me the other day and was like, I'm done with Kitchen Aid. I'm like, yeah. Yeah, yeah. Uh is the mill Kitchen Aid could come back if they cared about us again. If they made the bowl fit, if they made the the paddle get anywhere near the bowl.
Yeah. If it wasn't just that it was expected that you would have to jam the bowl up into the mixer to make it work, I'd be like, you care about me again. It's not just the fact that they make one that can that can, you know, mix a Volkswagen now. They have these huge ones that are like halfway to a whole bart. Like that wasn't the problem.
You know what I mean? Yeah. Anyway. Get better. KitchenAid.
Sons of good. Do better, yeah. Do better. You know? Seriously, though.
Yeah. I can't even whip two egg whites in mine, and it infuriates me. Yeah. And the bigger they are, the worse they are at doing like a couple of a couple of small things. It's preposterous.
And it's like, here's what I hate. They're like, everyone says this, even otherwise very smart people. Well, you know you can adjust the height of the bowl. Not enough. Don't you think of anyone you know, I would have adjusted the bowl height as high as they can go of anyone you know.
Mr. Void the Warranty. Don't you think I would fix it if I could? And so then everyone's like, well, you can get washers at the hardware store and stick them over the pins. Yeah, then the bowl flies off.
Like there is not a good solution to this. Other than do better. Anyway. Let's get back to this 500 kilograms of fungus. Oh, that's good.
Uh does anyone take that on purpose? So it's not a good, it's not a good loony. I don't think it's a good eye. No. No.
All right. Uh I'd be interested in a recommendation for a gray mill. I have the Bosch. Is the mill attachment worth it, or is it best to get a standalone unit? I don't know.
There are people that make mill units. Uh like Quinn has the mock mill for the kitchen aid, and I think that they also make one that will attach to the Bosch. I mean they they have standalone as well. What do you mean? Who does?
Yeah, I know. But the one you have is the one that goes on the kitchen aid. Like the the the Como and the mock mill are all made by a guy named Mock, and they're all the same exact design, basically. So they either of them will work equivalently well. I like I would get the bigger the to 200, but like I have the Como Mio, and it's great.
Also, if you want to stay, Doc, if you want to stay Mormon, look up on eBay Mormon Mill. And you can get what used to be called a Mormon mill, and mine was from Arizona. And other than being very loud, it's pretty damn good. So like the Mormon mills can be had quite cheaply, and then you're keeping it all in the all in the zone. But you're gonna need a sifter for it.
Uh I wouldn't I mean the Bosch is a good unit, but uh I would I would get a standalone because if my memory serves me, the Bosch needs to be turned sideways to get to do this. And who the hell I think, but who wants to turn their crab sideways? Oh, actually, no, they have that takeoff unit on the top on the Bosch. Anyway, just get a standalone unit. It's gonna be like five dollars more.
And if you're actually gonna make bread, you're gonna want the standalone unit. Now for the bad news. Uh in no less a journal than science, the premiere, right? Science along with nature, one of the premier magazines for scientific research in the world, science, in the 25th of June in uh in the year 1926. So before the clash uh crash in the salad days, there's an article, milling and baking qualities of old wheat.
Uh a farmer living near Junction City, Kansas, presented in August 1925 to the Kansas State Agricultural College a sample of wheat, which he knew to be at least 25 years old. The wheat was dark red and the kernels were plumped, well preserved, and there was no evidence of weevil. Uh so equally well stored with your grandma's. The wheat uh the test weight as received was fifty-five point eight, and I don't really remember what, but basically they're saying the test weights, all that stuff was relatively similar to fresh, right? The test weight as received was fifty-five point eight, and after passing the cleaning and separator, it was fifty-six point three.
A germination test uh made in the seed testing laboratory showed no signs of life, so it was dead. So something clearly has changed, right? A milling test gave a normal amount of flour, but the ash content was higher. So again, something is happening. Ash meaning you know, stuff other than uh endosperm and um and you know the stuff that they normally count for.
The amount of moisture and protein in both the wheat and the flour compared well with the average generally obtained from normal Kansas hard wheat, but the baking test produced a loaf of small volume, heavy texture, and poor color. The bread was very similar to that made from wheat, which has been injured by heating in the stack or bin, or when germination has proceeded too far. The gluten wash from the floor, uh flour was also similar to that obtained when wheat has been uh so injured or damaged as mentioned. Dr. C.O.
Swanson, Department of Milling Industry, Kansas State Agricultural College. So, well, here's what I would do. I'm not saying to throw out your 500 kilograms of wheat, but when you get a mill, and I highly recommend you do, get some fresh wheat. You know what I mean? And then run some tests with the fresh wheat.
Uh, I would especially try to uh sift out some more of the bran on this, assuming that part of that's like what's gonna give you some a lot heavier, um heavier texture. And then just run some side by sides and then you know, mix a little in because uh here's what doesn't need good gluten pancakes, right? And I don't know how it's a lot of pancakes, right? So, like, you know, on average, you know, even when Dax was living at home instead of you know selling vapes in Alaska like he is this summer. We, we you know, I would really only use about uh 500 grams of uh flour for pancakes a week, right?
Two rounds of pancakes, 250 grams a w uh around, 500 grams. So you're looking at uh a thousand weeks to get rid of get rid of your 500 uh kilograms. Um but also uh especially a soft or mixture might be good in biscuits. So something that you can use it for that isn't going to need the gluten structure and test those side by side. But you're gonna have to make a lot, or like maybe integrale, like like biscuits.
Something that doesn't need the gluten to work and see, but it sounds like it's gonna be safe and fine, just not the best. Was that an okay answer to I cover and smother that? Yeah. All right. Andrew H.
I'm trying to use uh some over roasted beans. I have making uh copy to rec, which is the I don't know how to pronounce it, but it's that, you know, the coffee with the I think sweetened condensed milk, and you and you you you I think I think they roast it with sugar almost like a torrify torrefaction and fat, the beans, but they're like hard roasted and they they go from on high and they get the foamy, the foamy Megilla. You know what I'm talking about? Back and forth, back and forth. Um I only have an aeropress, so I make normal coffee, overextract it a bit to give it an edge, and add sweet and condensed milk, and I want to get a stable froth on it, so I pour it from cup to cup, which is super difficult.
The issue is the froth quickly dissipates within seconds. I need some way to increase the stability of the froth, and just adding more milk doesn't seem to do the trick. Well, you know, you know, Andrew, there's always Xanthan. You know what I'm saying? A little bit of Xanthan.
Uh you know, a lot of people now, uh, you know, Mike Capaferi at Thunderbolt, he uses uh, I think it's called magic foam from uh from uh Monet's Pantry. And what that is, it's a mixture of maltodextrin, which is a bulking agent that like all also it's a separating agent. So you're not adding enough maltodextrin in this case to actually use it as a bulking agent. But it can be used. I used to use maltodextrin when I was whipping fruit pureees that didn't have high solids.
I would dope it with a crap ton of maltodextrin so that there would be enough solids in it for viscosity to get buildup off of it when I'm making the foam, but you're not gonna add enough of that. It's basically just to keep it separated so that it hydrates instantly. Xanthan and Methylcel F50. Now, methylcel F50 is gonna have a little bit of a problem hydrating in milk, so I would prehydrate if you're gonna use it, I would prehydrate it in water and then uh you know a little bit and then make like a césurip with it and add that uh you know to put in. But you could use that or just straight xanthan, and that will stabilize it such that the bubbles that do form don't die so quickly.
That means then Quinn, you're you you like this kind of problem. Do you have any suggestions for that one? Yeah, yeah, I was gonna suggest similar thing, make uh prehydrated F50. Then you have another um F50-based semi-frater in the works. So we'll see if that works.
Yeah, by the way, when you add a foaming agent, this is something I I realized I hadn't talked about a lot about before, but in frozen confections. So uh I was rereading uh to me, it's always R Buckle to Ma. But the original ice cream book by R Buckle, like, because how would you change the name? R Buckle is so thick, it's such a good name, R Buckle. You know what I mean?
And it was the ice cream book because it was the only one available for a billion years. Anyway, Goth. We should have got I don't know if he's a uh nice guy or or uh or a or a dingus, but like I've read his work from the University of how do you pronounce Guelph? You think guelf? Gelph?
Yeah, I think so. Guelph. I've been reading his crap for two decades now, and maybe it'd be fun to have him on. I mean, I don't know. Again, he's the so his name is now on the ice cream book, him and some other person whose name I forget.
So one thing that, you know, uh I was thinking about a lot is everybody knows in ice cream that the the h more air you whip into the ice cream, the slower it melts, because air is an insulator, right? So it prevents ice cream from melting. So a lower quality, usually a lot of lower quality ice creams are overstabilized. It's considered a fault, by the way, for something to not melt in general, because when people like scoop some ice cream and then they walk away for two hours and come back, they think it's unnatural if it hasn't melt, it hasn't fully collapsed, right? So meltdown, you don't want it too high, but you also don't want it too low.
So they do all these tests where they make these little hockey pucks of ice cream, put them on a screen with a a weight uh uh balance underneath, and they test how long it takes to, you know, like minute by minute, how much melts down through the screen, and these are the meltability tests. And the more air you whip into something, uh the better insulated it is, and so the longer it takes for it to melt. And so what I was thinking is is that a lot of people now not only add Xanthan to their frozen drinks, but also a little bit of a foaming agent. And when you do that, you're slowing the meltdown of your frozen drinks as well. So they're getting churned and air is going into them, and you're gonna slow down that, and also you're gonna s uh deaden the cold feeling on your tongue.
So the higher alcohol or sugar you go in a frozen drink, the uh the colder it needs to be to draw at the same texture, right? To so let's say you're freezing 50% of the liquid. Like that point, that 50% point, which is what the machine's gonna get to, can be six degrees below zero Celsius if it's like basically sugar, mostly sugar. It can be minus 14, right? Which is cold, right?
So, or even lower if it's even higher alcohol. So a little bit of air whipped in will one make it melt slower, and two will uh make it not as painful on your mouth. Anyway, there you have it. Um, you think I like answered Andrew's question? Yeah, I think so.
Uh how do you think you pronounce K Jadlin? The user who I I would do just like that. Really? Okay. Uh a friend of mine who bought uh this, and I'll tell you guys what this is in a minute.
This on a women at Antique store has been wondering whether it's safe to drink. So the picture I see is of Burroughs' alcoholic cloves cordial. Now, uh for those of you that can't see, uh, it's got the classic beef eater uh picture. Now, beef eater is someone who's supposed to eat uh the sovereign's food ahead of time. In case you're gonna poison the sovereign, you kill the beef eater first.
Apparently, they haven't figured out that some poisons take a while to act, and that I could kill the beef eater and you, you know what I mean? It seems like a seems like weak. I mean, like if I'm gonna kill you with something, I'm gonna get around the beef eater. I mean, I know you have one. So Burroughs was the name of the person who started kind of beef eater gin, and they used to have a bunch of other products besides by the way.
Do you know the beef eater gin got ruined recently? They lowered the proof. Really? Yeah. Why?
Because they hate us and qual I don't know. Like beef eater was a highly respected gin. Like I have used it a bunch of times. Everyone loves that picture on the front of the guy who's willing to die for, you know, for the sovereign. And I don't know, man.
They're just like, we're gonna lower the proof. The hell is that? Yeah, sounds like a mistake. It's trash cans. Trash can moves.
Anyway so it's it's made by that same company. Uh it turns out that uh this drink, the alcoholic cloves cordial, is both less alcoholic and probably a lot older than I thought when I bought it. As near as we can tell from examining the maker's mark on the bottle, uh the well, there's a little bit of contradictory here. The bottle cannot have been made later than 1905. Maybe you mean earlier than 1905, because you then say it's gotta be anyway.
Uh this would be weird and surprising, but it seems to be accurate recording everything we can figure out about it. Even with uh without that, the ABV labeling is not one that would have been legal after 1989. So the absolute newest it could be is 35 years old, and we think that's implausible. 1960s or earlier seems much more likely. That makes sense, right?
So uh I guess it's obvious, is it safe or unsafe? And if neither of those, what test should you run to uh put it into one of those categories? It's safe, drink it. You know what I mean? Like, unless you're trying to recreate it, in which case you need to send it for GC mass specs somewhere.
Uh, you know, call Ariel or whatever, you know, send a sample and I'll forward it. Although she doesn't have a current one running, I don't think. Yeah, it's safe. People drink this, people drink this kind of stuff all all the time. I don't know how clovey it is, right?
So uh I mean the the the active principle of clove is usually and I'm pretty sure that you will not want to have enough usinol to kill you. Do you know what I'm saying? Like I I feel it's self-limiting, right? Because like when when someone like wickedly cloves something, you're like, oh yeah. You know what I mean?
That's like like going back to House Alpens, they make allspice dram, uh, St. Elizabeth allspice dram. And if you add too much of that allspice dram, I'm like, oh yeah, yeah. And then that's like the usion all and other stuff in it. So it's real pungent.
And you know, who the hell knows? If you don't like it, you could probably use it to knock out some fish because it's uh clove oil, the usinol, the isousionols the same stuff that we used to use to uh anesthetiz before we performed Ikajimi and lobsters. Lobsters taste noticeably better when you clove oil them before you kill them. You know what I'm saying? Yeah.
It's a pain in the butt. I don't do it anymore. I I do knife them now. You knife your lobsters? Yeah.
Do you save the juice? How do you kill how do you do lobsters now? I don't save the juice, but it's not a bad idea. I don't know, just like a knife right down, like back behind the eyes, I guess. You have a combi?
Yeah. Well, I don't cook lobster at the restaurant, but that would be a way to do it. Yeah. That way you're not like boiling out all the stuff. You can save the stuff that comes out of them.
Because the problem with them is that the is that there's a lot of flavor in the hemolith or whatever you call it, like the the bodily fluids of the of the animal. And when you brain spike it, you lose a lot of that. So, you know, we used to do stupid stuff at the FCI. Like, I think one time, I don't know if you remember this, Nastasia. One time we we glued the lobster back together before we cooked it.
We brain spiked it, like rattled everything around there in the front, and then like covered it with like sugro or something like that, and then cooked it. We did all kinds of dumb experiments. Like we would put them in bags, we would kill them and put them in bags and steam them so that that you wouldn't lose the juice. All kind of dumb. Yeah.
All manner of all manner of stupid. Because anyway. Anyway, all manner of dumb. Hen bats. Uh Dave mentioned how he likes to have salad on his pizza.
I often do this and just mix the greens with some garlic, balsamic, and olive oil. Was curious uh for uh my go-to pizza salad topping. Uh anything, man. Anything. I put anything on that.
Like uh, you know, I put uh although I do like just I do like a like a light vinaigrette because the problem is if it is if a salad has too much garbage in it, then it starts interfering with the flavors of the pizza. You know what I mean? So, like uh what's the what's the current classic? Four to one oil to vinegar? Yeah, five to one, four to one.
Uh more oil, obviously. Uh, and salt, pepper, you know? It's nice. Because are you gonna eat the salad separate from the pizza? If you're gonna eat the salad separate from the pizza, then you need to make the salad delicious on its own.
As a topping, as a pizza topping, you want it to be more neutral because it's gotta go with the pizza. Although, you know, what doesn't hurt a salad or a pizza is parmigiano. Or does blasonic age vinegar? Yeah. I mean I mean, well, you can over vinegar and then it's gonna affect the pizza.
You know what I'm saying? That's why you gotta like you don't need a lot with that stuff, yeah. Yeah, right, right. You want it, yeah. You want it to be, you don't want it to be dry, right?
So when Nastasi and I used to do it at Roberta's, we would pour like half of the oil they had on the table on the greens and like a bunch of the salt. That was our standard M.O., right, Stas. Yeah, yeah. Yeah. Some prosciutto in it doesn't hurt either.
Prosciutto doesn't hurt much. Prosciuto doesn't hurt much. So my mom out of very hungry now. My mom out of nowhere on Father's Day, she's like, I hope you're having bacon. Bacon makes everything delicious.
I'm like, Ma, what is this? Ten years ago? On the bacon train? But like, yes, I did have bacon, but weird. Weird thing to text me.
You know what I mean? Yeah. Anyway. Um, everyone knows I like bacon. Shift drink writes in.
I picked a bunch of sour cherries that I'm planning on making into cocktail cherries. In an early episode, you mentioned briefly soaking in calcium chloride. Ball makes a product called pickle crisp. That's a good word, right? Pickle crisp?
A pickle crisp. Uh called Pickle Crisp, which appears to be just calcium chloride according to the ingredient list, probably with some like anti-caking agents or some other trash. Uh the instructions are to add uh to picking mixture instead of a brief soak, would you still recommend a soak and are there taste quality issues with calcium chloride being in the product long term? Well, look, marginal here's what you need to do, Shift Drink. Go buy you, go buy you some tomatoes in a can with calcium chloride and tomatoes in a can without calcium chloride.
The ones without calcium chloride, unless they add a different form of calcium like calcium lactate or calcium lactate gluconate, uh, will be noticeably mushier, but if you can taste the bitter notes that are in the one with calcium chloride, then you and well, since since your name is Shift Drink, I'm assuming you're doing this professionally and not just doing them for yourself, right? Uh for a bar. So you have to assume that some people will be able to taste it. So you have to really keep the level of calcium chloride down. And the good news is it doesn't take much calcium chloride to reinforce the pectin that's already there, right?
So what it's really doing is preventing pectin breakdown. If you add the soak that I like to do is with uh calcium and uh pectin methylesterase, which is an enzyme that actually like you know maraschinalizes them makes them so that they're like bulletproof. Remember with a sour cherry that you want to get those things uh taken care of before they bruise because they turn a really terrible color once they uh don't you hate that color? Yeah it's so gross. Yeah I don't know why but they turn like a really gross color once they've been like de-stemmed and brown yeah yeah just why though what's in them?
I don't know. It's weird. Yeah. Yeah. Um so anyway so I would also like you know it's too bad it's too late you can't run a test beforehand because now you already have all the product but yeah a little bit of calcium.
I don't know the number off the top of my head though. Uh Andrew Harrison uh I have a question about freezing points for cocktails. Is there a formula for determining a cocktail's freezing point? I imagine the ABV and bricks play a large role in determining the final freezing point of a cocktail but if you have to find a formula or source online that explains it for me I'm interested in doing some canned cocktails like Mike Capafari mentioned in the episode y'all did with him thanks. Okay so what you have to do and again going back to to uh golf in Goth there is a procedure for measuring the way that you do it is you have to measure what's called the freezing curve.
So you're not probably interested maybe you are maybe you're interested in the point of first crystal right and so the point of first crystal is uh fairly easily calculated uh I don't have the numbers on the top of my head but you know you you you figure out how many moles of uh ethanol you have, how many moles of sugar, what kind of sugar it is, and you can calculate what the freezing point depression is and when the first crystals are. And I have very complicated version of it at home on, you know, in an Excel spreadsheet for me to generate my freezing curves, right? So then what you do is is you take it to the first curve, and then you just keep recalculating how much uh water has been frozen out, and you recalculate the concentration. So to get, you do an iterative process where you can figure out, and that's how they calculate freezing curves in the ice cream business. They're typically iterative, iterative processes.
So you're like, you say, okay, if if 50% of my water has been frozen, uh then what's what would the concentration of the liquid be? And now what then would be the freezing point of the first cr next crystal that would form at that freezing point. And so you calculate it on a percentage frozen basis. Now, uh alcohol's not linear, right? It's close enough to linear for you to be able to treat it relatively linearly.
Um so you know, you're gonna be a little wrong, but not like a lot wrong. And then sugar starts to get nonlinear once you have a lot of it and it's frozen down above, because you can freeze something. If something is like 10 bricks and it's 50% frozen, well, now it's 20 bricks, right? So, you know, you can it it starts getting nonlinear when you freeze that much, but it it's uh, you know, I don't know, maybe Quinn will put a freaking calculator up or something. I can give them the I can give them the incredibly long and incredibly mind numbing polynomial that I use.
Um Bruce uh traveled a lot last year, last year to Quebec, Denmark, and Belgium. Belgium. Hey. Wonder whether uh Bruce used your uh Hopefully. If if Bruce is smart, Bruce used your uh your stuff.
Yeah. Yeah. Uh so we decided on a modest domestic trip for the summer. We're coming to New York City for the first time in a few years and have a few questions. I will be there the first week of July.
Oof. New York in July. Uh this coming week is going to be a brutal too. You know what? Make sure your hotel has a good shower.
Like that's that's the biggest tip. Make sure your hotel has a good shower. Get some nice shampoo. Uh what farmers market should I make time for? And are any of them gonna have Aunt Rubies?
No. It's too early. Maybe at the end of July, they're gonna start having them, but that's I'm pretty sure that's too early. And there's only one farmer, there's plenty of Aunt Rubies, but the only one that's worth going to, no offense to other people who grow them, is Stokes. And he only is there, farmer Ron's only there on Saturdays, and you have to get there at here's an one thing to know about New York farmers markets is that uh well the the one in Union Square specifically, the you know, the b the main one, is that chefs, honest to god, go there and they all go early in the morning, and uh the good stuff is gone.
So if you're like, oh, the farmer's market closes at five. No. No. Not I mean, if you want the dregs, you know, if you want if you want to buy uh like dog jerky, not jerky made from dogs, jerky for your dogs, right? Then you can go at five.
You know what I mean? But if you want like, you know, I want this herb, right? No. Show up at like nine, nine thirty. Yeah.
Yeah. You know, like eat like I I've biked over there even at like 10 30. I've been like tomatoes. And he's like, gone. Gone.
You know what I mean? Um. So uh temperance wine bars on the list, along with Russ and Daughters, Cats, uh, Thai Diner, Stretch Pizza, and Balthazar. What places are unmissable? I live in rural South Georgia, so access to high quality ethnic foods is one of the main draws of any trip to city.
Go to Queens. Just spend a lot of time in Queens. Even just a neighborhood suggestion. Also, your bar is gonna be open by then? Yes, probably.
I mean, when? Yeah. If it's look, either it's open or I will have beaten my head to a bloody pulp and I won't be doing the show anyway. So best of luck with it. Thanks.
What do you got? What do you got? Suggestions. Uh FICO's for a sandwich. Old school Italian American sandwich shop bleaker.
It's been around for 120 years. Um Dame was really delicious. I'd recommend going to Maneta Tavern over Balthazar also. Um that's all I can think of right now. Yeah, Wenrick wanted to know flour tortilla recipes are all over the place online.
What do I use? I have a grinder and Sonora and wheat berries. You gotta grind them extremely fine, extremely fine, extremely fine, or they won't puff. This is higher than anyone else uses, and they don't use butter, but I use about 20% butter, and I use anywhere between I use around 75% or even sometimes a little more because it's whole wheat. That's why I can do it.
75 between 75 and 80 uh percent hydration. You need the hell out of it, let it rest for a long time. It's gonna take a lot of flour to dust to roll out, but those are things are gonna puff like a mammogama and be delicious. Uh Phil Stan, I'll answer your question on soda siphons next time. Kevin Young wrote in uh from uh Noma about uh stock of Conte Danish makes a they make a Conte cheese stock, Conte like, right?
Wants to reuse the stuff when it's over. I have to do some more thinking on it, uh Kev. So the intention is like to use the solids that are left over and then remake them into a halloumi. Wants to know whether it has to add fat uh and or stuff back to it or water. I don't really think look.
I don't know how much here's what I want you to do, Kev, before I think about it more. Measure the actual moisture content. So they wring as much stuff of it out, but I bet you it's still relatively high moisture because it's holding a lot of moisture. What you do is is take a chunk of it, weigh it, then put it into an oven at 250 Fahrenheit and just let it sit for like hours until it bakes dry. You're not gonna volatilize the fat at that temperature, and you're not gonna volatilize the case and stuff.
You're just gonna determine how much water you can liberate. That's gonna give you an idea of what the moisture content is and standard Gruyere Conte is about 30%. Uh otherwise, if you want it to melt, you can obviously add some uh citrate back to it. Uh Azu, I know we're done. Azu, I don't know that I should answer your question.
I will answer online about uh how to drink a fifth of uh vodka between five people in five minutes. It seems like an irresponsible thing for me to uh encourage you doing, but maybe we'll talk about it next time. Cooking cheese.
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