Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan, Rockefeller Center, New York City, New Stand Studios, joined as usual with Johnson Crossman. How are you doing? Doing great, thanks. Yeah.
Awesome. Awesome. Awesome. Got Joe Hazen rocking the panels. What's up?
Hey, how are you doing? Yo, yo, yo. Over in uh, well, actually, where are you right now, Anastasia the Hammer Lopez? In California. California.
California. And uh Jackie Molecules also, I think in California right now. How are you doing? Yes, sir. I'm good.
Yeah, and of course, also holding down the upper left. Quinn, how you doing? Yeah, firmly planted. Yeah. All right.
So uh since I had so much happen in the last week, why don't you guys go first? And uh what do you guys got for me? Uh what was what was going on in the in the food world in the last week. Well, Michelle Garrett died the other day. Oh, I didn't know that.
Yeah. Yeah. Did not know that. Yeah. One of the big Nouvelle cuisine people.
Uh Cuisine Mancelle. Yeah, yeah. Yeah. Although, you know, uh, I've never, of course, been to any of his restaurants or the spas or anything like that. Uh I only I knew a uh you know a bunch of people who cooked with him, but I never met met him personally.
But you know, a giant that I'm sure most young people have never ever heard of. Seriously. Not once. Well, I don't know if you know this. He never had a TikTok channel.
True. You know, was just a rancid YouTuber, just not very good at the YouTube at all. Insta account garbage. Garbage. You know what I mean?
Yeah, well. He was in his late 80s. So you know what I mean? Not hip with the times. Not holding it down.
No Tony Bennett. Not the Tony Bennett of the Chef World. So who is the Tony Bennett of the Chef World? Dude Caspit. I mean, Juffan because it's media presence.
I mean, he's got like a media team. Yeah, Jackie Peeps. Yeah. He's still poster. Yeah.
And you think like all the young folk know about the Peep Show? No. No? No. I don't think they do.
People need to check out the Jacques Papin. That was fun having him on the time, remember? Yeah. He's great. Yeah.
Yeah, fun guy. So he's the Tony Bennett of the Chef World. Maybe. I don't know who Tony Bennett is. Oh, geez.
Quinn. Quinn. Quinn. Quinn. Quinn.
Quinn. Quinn. Quinn. Let's rewind your life, like about 30 seconds and start fresh. Tony Bennett.
Tony Bennett. You of all people, Italian heritage. In the in, you know, in North America. Don't know Tony Bennett. That's so hardcore, man.
That's so hardcore. I've I I just I don't hey. I mean, like one of the most famous singers. Iconic, yeah. And not only that, like Italian, he changed his name from Benedetto in uh, I guess during World War II.
World War II era? When was it? I think so. Yeah. To Tony Bennett.
Because you know, we're racist. And uh and he stayed famous and popular his entire life. So in the 80s, when I guess he was in the his 60s or whatever, you know, uh 50s or fifties or sixties, like he became he he he um made friends with a bunch of like young punk rock musicians, and so he stayed like flea was friends with Tony Bennett. And so like they he just stayed current all the time. Well then most recently, like right before he died, it was Lady Gaga that he was working with, I think.
Yeah, yeah. I mean the guy was nuts. The guy, like, you know, he made a habit of you know, uh always supporting and being friends with uh you know younger crowd, and so he stayed current the whole time. His voice stayed decent. He changed what he could do, but you know, he stayed decent.
He I saw an uh heard an interview, he um, you know, right before he retired from public uh appearances like I practiced the bell conto. I was like, he doesn't talk like that, or didn't back when his laugh. Anyway, Quinn, this is a hole. This is a hole in your uh in your experience that you need to rectify quickly. You know, sometimes Quinn, I don't know.
Because I say to you once, I said to you, well, you know, have you seen Big Knight? You're like, well, of course I've seen Big Knight. And then but then like, you know, yeah, like I care about cooking. I I care zero about music. Wow.
Like the most the most popular, like surface level stuff. That everyone would know. But I I can't remember, did you not so you see obviously okay, you know, big night seen it. But like remember that the big plot of big night, aside from food is music, yeah. Louis Prima, another like Italian guy that you you know, I you told me before you don't listen to, right?
Yeah, whatever, man. You do you do you? You do you, you do you all day long. Anyway, uh all right, so uh what else we got uh in the in the in the weekend review. So I haven't had any incredible meals, but I have a question for the field here.
Uh-huh. Uh I was recently at a restaurant that I would say is not like high high end, not like Michelin Star High End, but expensive enough to be like, you know, this is a good meal out. Um, and you know, they did the thing that a lot of people do now. It's like, you know, you ask for something to go and they just sort of bring you the court container or like, you know, the stuff and they're like, you do it. Right.
When is that acceptable and unacceptable? You mean from a price point perspective? Yeah, you know, because I think for me, I expect at a certain level, I'm like, well, this has crossed the threshold of, you know, price point where I should be expected to pack my own leftovers. So post pan wait, so there's two things. There's one, the leftover just comes in a core container in a plastic bag, sticking to it and it ends up on your on your table, right?
There's nicely packing it and handing it to you as you go. There's dropping it in the core container on your table in a nasty plastic sack, and then there is make you pack. U pack. So you're you're at the UPAC stitch. Wait, we got it, we gotta And no, no, there's not a call.
But then there's a friend of mine who brings her own Tupperware to the restaurant for having to put the food in the tubware. And you've remained friends. That's genius. That's so disruptive. Oh yeah.
Yeah. Well, you know, that's like, you know, no offense to to you know, David from GlassFan. You should go and get the get the promotion from GlassFan, 10% off GlassFan with uh promo code Dave Marnell, but I'm never bringing my own glasses to a restaurant, not ever. Ever. Not ever.
Not one time. I do bring Nastasi and I have been known to bring our own arugula, but only, only after how many times, Stas? French? No, put the pizza. How many?
So many. So many. Yeah. Nastasi gave it. Oh well, they had a salad of arugula.
Yeah. But they wouldn't. Yeah. You know why? Because they didn't like us.
We brought our own couple for that. That was obnoxious. Yeah, yeah, that's obnoxious. That's obnoxious. Or like uh, I've been known to bring my own crushed red pepper to places if I know they're but only if I know they're not gonna have it.
You know what I'm saying? Anyway. The arugulu thing was more just Nastasi and I making a point. Because they owned it, but they wanted to save it for their salad. And we were literally like, you've all have any of you seen Five Easy Pieces?
Yeah. Oh, yeah. Okay. So for those of you who haven't seen it, it's an early Jack Nicholson movie. And the famous thing is he's like, he wants toast.
And the server is like, we don't have toast. And he's like, You have a chicken salad sandwich, and they say, Yeah, yeah, can I have the chicken salad sandwich on toast? And she's like, Yeah. She's like, Well then I want a chicken salad sandwich, hold the chicken salad. And so they're like, What do you want me to where do you want me to hold the chicken salad?
I want you to hold it between your knees like that. That's him like trying to get the thing. And it was the same thing with Stas and I and the things like you have a freaking arugula salad. I'll buy the salad, put it on the pizza, and they wouldn't do it. In fact, they refused to bring us the arugula once we said that's what we were gonna do.
But you would sit at the table with the clamshell of arugula on the table next to you. You was really pretty obnoxious. But you know what I loved about Robertus? Gotta give love where love is deserved. Chili oil on the table at all times.
Chili oil on the table at all times. Love chili oil. Yeah. Chili oil, good product. Uh oh, here's a weird non-food thing before you guys finish more stuff in the food, but I have to.
So, for those of you that have been listening over the past, however many, whatever. My son Dax was working in Alaska, right? Uh in Juneau, Alaska. Now, the way gold works is this. Uh when uh, you know, panning for gold.
So you have these high, very steep mountains, and you have like a lot of snow packed that melts and makes these kind of fast rushing, so like almost straight down streams. And when they're doing that, any gold that's in them their hills washes down to the bottom of the of the of where the streams flatten out. You go down there, you scoop up a boat ton of silt, you get rid of the the really, really, really fine silt, and then you sit there and you float the because gold is the heaviest damn thing in there, right? But you know, by weight. You float off all the other rocks and whatnot and a panning thing, and you get gold left over.
So we go to the gold mining museum in Juneau, and there are a couple real hardcore, like outdoor, like zero percent body fat burnt by the sun to crisp, like maybe they were meth heads, I don't know. You know what I mean? Like panning for gold, right? And they strike up a really cool conversation, like with you know, my Dax is there, and you know, for old time fans of the show, his dirtbag buddy Nico. So Nico and Dax are there, and we're talking to these people about panning for gold.
And did I say this before? The best piece of information I've ever learned from a human being. Did I tell you guys this one? The guy goes, the guy goes, see the side of the mountain over there, see the rocks? I'm like, Yeah, he's like, see how they're red?
Yeah, that's iron. You know what they say? I say, What? They say gold rides an iron horse. And I was like, What?
Like you're panning for gold. You look around, you gotta have some red rocks around because why? Because gold rides an iron horse. And I was just like, That's sick. That's sick.
That's awesome. That's like everyone's biography should be gold rides an iron horse. So, anyway, so I'm like, I'm never gonna see these fellas again. That's awesome. And I never did.
So Nico, of course, is in the shop selling whatever he is, phone cards and whatever else. Guy walks in. One of the guys walks in, the zero percent f body fat guy, no shirt, still walks in, middle of town, no shirt, pays for a pair of sneakers from Nico in gold flakes. In gold flakes. Nico's like, I have no idea how much this is worth.
He's like, you know what? I would love to get paid in gold flakes just once in my life. So he took it and he's like, I'll absorb any difference. I'll absorb any difference so I can get paid in gold flakes. I was like, Alaska, man, Alaska's crazy.
Uh yeah, all right. So what else? What else you guys got? Uh I actually missed something last week for my sister-in-law's birthday. We did a Mexican theme, and I was in charge of dessert.
So instead of a truth leche, I made an ocho leche cake. Mm-hmm. We had a conversation. Why an even number? You know everybody hates even numbers.
Why even? Well, I thought Ocho sounded the best. I mean, siete is a cool word. I think ultra was similar. Okay.
Anyway, go ahead. Go ahead. Go ahead. Go ahead. So what were the eight milks?
What is the what is the crowd think? What's a better sounding number of Spanish milk? Uh Keensay. Gotta go 15. 15 milks.
First of all, has to be odd. 15 milks. Oh, wait, lazy? Lazy? Anyway, so like what what were the eight milks?
Okay, regular cow milk. Obviously. Home milk. Uh goat milk. Regular evaporated milk.
Milk powder. Uh yogurt. I counted as a milk. Okay. All right.
And then three levels of caramelization for free and condensed milk. I don't know, man. That seems like you're cheating on that last one. How about sheep milk? We can get sheep milk.
Camel milk. Yak milk. That'd be awesome, right? So you'd say you're counting three different levels of caramel. Let me ask you this, in all seriousness.
Putting a lightly caramelized, a medium caramelized, and a fully now fully caramelized is going to be burnt tasting. So there was there was like there was uncaramelized. So there was regular three caramelized. You had four all day, right? You had three levels of caramelization and one uncaramelized.
I misspoke. Two caramelized and then unaltered. And so what do you what did you get out of two different levels of caramelization in the in the in the milk? Or was it a mistake? That you just added together.
What do you get out of the two different levels? Different like flavors. Right. But you think in other words, you think that was like better than or just an experiment, better than just choosing the one level of caramelization that you like the best. In other words, do you think it was noticeable in the end result and better to have two different caramelized?
I'm not arguing with that. I didn't taste it, but I'm saying you think it was better. Yeah, I do. Alright. Okay.
Like was it one really dark? Like to the point of bitter. To the point of like the point of like root in that line. Yeah. Yeah.
And that one I paired. The reason there was three soaks. And each soak had two milks. And then there were two other components with a milk each. Oh, so it's by the by the layer.
So you could break it apart if you're like, I hate those, I hate those milks, then I could avoid those milks in their entirety. Yeah. I'm gonna say something very unpopular. I don't like soaked cakes. It's me though.
I don't like I don't like it. You know what it is? It's the way that they break apart. It's the way that when you put them in your mouth, the the the crumb is like and comes apart. Don't like.
You know what I mean? Like babas, all those things. I could do without them. I I'll eat them. I don't hate them.
I could do without them. You know what I'm saying? If someone said to me, I'm gonna give you a wet cake, or they said, I'm gonna give you a cake, I'd be like, I'll take the cake over the wet cake. Who I mean who what about what about you guys? You wet cake people?
I'll I enjoy it, but like yeah, I guess I'm gonna order it. What about you, Stas? You're gonna say something. I don't really understand. Give me like a real like description, like a real thing.
In translation, yeah. Yeah, you you make it, you make like a sheet cake and you soak the hell out of it with liquid, and then you like pretend that it's a cake again. Yeah. I mean, the French used to do it all the time because Genoise is the worst cake in the world. So they take a a trash can cake, like by all by all accounts, trash, filth.
And then they like pour rum or other stuff into it to try to take this dry, terrible cake and make it palatable. Like that's good. What about tiramisu? Don't like it. What?
Yeah. Okay, look, I I don't hate it. First of all, you know what? When I want coffee, I'll drink it. You know what I mean?
Like, I don't need it in like I don't need it in cocktail form. I don't need it in like uh ice cream form. I don't know. I I can eat it. I don't hate it, but I'm never like I want a coffee flavored thing.
So when you combine a coffee flavored thing with What about Coffee Crisp? Coffee crisp. Is this like a cookie crisp reference? Do you like cookie crisps? No, the chocolate barrel too.
Oh, yeah. That's how you like it. I do, I do. I like I like some in general. Coffee is not my favorite flavoring for things.
I like coffee. You know what I mean? Especially if I don't like the texture of it. Are you guys all tiramisu freaks? How are your feelings on tiramisu?
I like it. I like it. Yeah. You know what I like? And the name of it just went out of my head.
What is it? Oh, when they make the big ice cream thing and it's tartufo. I love it when a waiter comes in in like a big Italian Tartufo and it's the big like ice cream ball thing. I don't know why. I just like the word.
It's like I will go steal a second one just so I can hear someone say tartufo. You know what I mean? Yeah, it's good. Uh I mean, it's a good word. Um, all right.
What else? What else? What else you guys got? Because I got so much. I was in Korea and I went to so many places.
Ate so much. I got I got one more. What do you got? No one else has. What do you got?
Just a little experiment. I made my riff on sogbaneer. Oh, nice. All right. So I followed a pretty classical sort of recipe.
Well, it's sort of amalgamed, if they were maligned like four recipes. Okay. Uh pre-Christian recipe, a Maharaj recipe, and then like two random online recipes that were in Hindi. So I'm like, okay, this, you know, network of ingredients should sort of average out. Right.
I did not know that you could read Hindi. That's awesome. Like Google Translate, you Google Translate of those suckers? Google Translate. Oh, yeah.
Yeah. Uh so let me ask this. Uh how did you treat the spinach? Do you squeeze the did you squeeze the ever loving snod out of it, or do you just let it kind of sit its own filth? We used uh kale and chard.
Oh, well, how sog then? To to use your kind of phrase where you change anything and it's not that thing anymore, like you did to me on the Shaksuka when all I did was low temp the eggs and add them afterwards. Spinach is pelic beer. Uh Sog is like mustard greens. Ah, well, you use that too.
Closer. No cigar. No cigar. All right. Kale.
What was the other one? Kale and what? Chard? Chard. You know what?
Anyone that cooks their freaking chard. I mean, uh, cooks their kale, I'm happy with. Anytime, anytime kale gets cooked, I'm a happy guy. Anytime it's not like recooked, re-cooked the crib without kale. Yeah, good.
That's the way God wants kale to be consumed. Was not designed to be a raw green. You know what I mean? If you have to slice it so thin that you can't notice its texture, in order to consume it properly when it's raw, maybe it shouldn't be raw. You know what I mean?
If you have to eat it as a tiny little baby in order to eat a whole leaf and not be like, oh, what the hell is that, right? Or have to massage it. Oh, yeah, yeah, yeah, yeah, yeah, yeah, yeah. I like mine with turkey sausage. Yeah?
Mm-hmm. Cooking. Cooking turkey sausage? Shallots and garlic. Do you know when I was growing up what my favorite it wasn't?
It was uh escarrol. Oh yeah. Yeah, escarol. Oh yeah, eat that all day. My mom, my mom, her thing was she would cut up, you know, you know, oh old times, like, you know, 80s, 70s.
She would cut up a pepperoni and bacon. She would fry the bacon, pepperoni, garlic, then throw in the can of uh the can of beans, and then the escarole weld it all down. She used the uh cannellini beans and then uh and then but that was uh one of my favorite things growing up. Eat that, your meat, your beans, your greens all in one all in one McGillo. Can't lose.
Now when I make it, I add a little mustard too. My mom didn't, I don't think used to add mustard, but I add a little mustard because John, what is mustard make? Everything delicious. That is correct. Ding.
Ding ding ding. Uh speaking of everything delicious, how is the uh how is the uh Belgian menu faring? Good. Everything the last two dishes are gonna be rolled out by Friday. I don't give a give us a preview.
Well, steak of power, so hanger steak. Okay, talk to me about your poiv sauce, your apuives sauce. So the green peppercorns and brine. Um Do you have to soak them or can you use them straight out of the brine? Straight out of the brine.
Okay. Um really spicy. Uh, so you have to use them in moderation, then the sauce I do black pepper the steak or no. Is there any black pepper involved at all? There isn't more in the sauce.
I haven't decided whether or not yet I wanted to crust the steak. Are you a believer that I like pepper crusted and burnt? And people are like, it's bitter, and I'm like, and? No, it's good. Yeah.
No, no, it's good. Yeah, yeah, yeah. I'm just trying to figure out the like the spice level of it. Ums. You remember back when Steingarden used to tell us that we were idiots for putting pepper on beforehand and that it loses all of its aromatics, and we're like, we can add it afterwards too, Jeffrey.
It's not all or nothing, my friend. I can't get in touch with him, Stas. You try. Maybe he'll answer you. I have tried, I have tried, uh I tried getting in touch with uh his wife, Karen.
I try getting in touch with him. The guy's off the map. I don't know what happened. I mean, last time we saw him, he wasn't in such great physical shape, but I I don't know. I feel like I would know if he was completely gone.
You know what I mean? So yeah, you you you have better luck with this stuff than I do. Okay, I'll try it. Yeah. Uh yeah.
Um yeah, the sauce. Sauce, yeah. So beef stock um, you know, made beforehand, and then the sauce start off with uh really browning like the meat scraps from the trim. Oh, yeah. Wait, do you brown this steak or do you brown yesterday's steak today?
In other words, are you saving yesterday's deglaze so that you don't have to worry about it today, or is he doing it pan by pan? Right now doing it pan by pan. I anticipate it being a complete nightmare. Well, no, not with that, actually, I guess. Like the meat reduction stuff I put into cup containers and have frozen.
Um but yeah, sear the meat really hard, add the beef stock, reduce it. So far, yeah, old school. Yeah, yeah, exactly. Yeah, like there's nothing crazy about this. And yeah.
Do you cream it? Yeah, cream at the end. Yeah, yeah, yeah, yeah. Exactly. Yeah.
So shallots. No one uh we used used to add like some cognac, yakity yak. A little sugar. Little sugar? No.
Mustard too. Yeah, of course. Obviously, no, no, I should try the little bear. Yeah. I mean, not early because you don't want it to like right before it finishes just to like take the edge off.
Round it out, yeah. Take the edge off that take the edge off that pepper and like kind of like integrate the integrate the yak. Yeah. Yak's totally dry. Yeah.
Cause like, you know, I think I first said, because like one time I did it with like a sweeter wine, like uh, I don't know, like a masala or something like that. And it uh I like the sweetness. Okay. A little bit. Not a bow tonight.
Not like you know what I mean? I'll give it a go. You think people are afraid of adding sugar to things now? I think a little bit of sugar helps a lot of things. Agreed.
Yeah. Especially in dressings and things like that. It's underpaid for in recipes. Right, but do you think that's because commercial preparations are so sweet, like Domino's pizza sauce and like, you know, a lot of like, you know, stock uh Chinese American food and that's so much sugar is consumed, everyone's like, no, no, I mean it's sweet. I mean sweet.
I know no one said made it sweet. Just said a little bit. I think it's also a misunderstanding of where the sugars come from. You know, it's like corn syrup, you know, not all sugars are the same, and people just dumb. So, yeah.
Anyway. Um, all right. So uh I was in Korea and I went to so many places. First of all, here's something you should never do. You should never get on a 14 hour plane ride that lands at 5 a.m.
and then have your prep for your demo start at 10 a.m. and then have your demo be at 12 that day. This is what we refer to as stupid. Stupid. And whatever happened with you, you were bringing stuff in your luggage.
Oh, yeah, I forgot. I was talking about that. It all worked. No one said anything to me. It all works.
So I blended the uh I found I went to eight places, found the red habaneros, because I always got to use by the way, I got to use the new roto the newer style rotovaps. Super interesting. Super expensive. So um yeah, it all works. So I blended the habaneros one to one so that the ABV would be uh high, but I wouldn't have to carry a lot of volume with me.
And then I just added more vodka while I was over there and then and then redistilled it. Uh so I finally got to use the fancy controller that Nastasi and I never got a hold of on the roto vap and style, it does make life a boat ton easier. It's not perfect yet. It's not perfect because it's still designed by lab weasels. But you get to keep No, no, no, no, I'll got to keep it.
My argument with the my argument with them was uh you're gonna want to show the fanciest one so that you know people are gonna want it. But the the issue is if you haven't used the fancy one, and you i if you just take on rotary evaporation as a thing you want to do, which is by the way, for those of you who don't know what we're talking about, it's a vacuum distillation. But for the kind of work that we do where you're distilling something in the and the the boiling point keeps changing, right? You want to keep changing the vacuum uh pressure so that you can keep uh you can keep the distillation going at the exact same rate the whole time. So that's you know, that's the the thing.
I also use the boilover sensor styles. You would have loved it. You literally push a button and walk away from it. You put push a button, walk away. When are you reverse engineering this?
So, like back when I was at the FCI, like uh we were making a a uh one for the bar, and then it we just realized, hey, nobody wants this. So we stopped. Uh you know, maybe now if we were in another country, we could, because the sad thing is is that a lot of them, even though like we're demonstrating like Bukey, they're all buying, you know, really cheap ones off of Alibaba. But the real thing is that uh, you know, if you're gonna build it into everyday practice and you don't have the good control, I guess it's only a matter of time before the the knockoff ones in Alibaba also have the good controllers, but you really need a good controller and a good chiller. That's the that's the thing.
But in the United States, there's still just not enough of a market for it. Maybe there is in Asia and because how many would we have to sell? It's such a heartache. Anytime we take on a product, you know, John Quint, everyone here but Jack and and Joe can commiserate on this. It's just such a heartache to try to bring a product into the world.
Yeah, especially our product, we have to tell people why they need them. We have to justify the price, we have to deal with the manufacturer. And tell people to go to spin bullet.com and pre-order their spinzel today. Yeah, yeah. Yeah, or maybe like if you're in Asia, we still have like 30 of them over there, and you can buy them and they'll arrive right away.
You know, things you have to do. The things you do for love. Like walking in the rain and snow. Nowhere to go. You know?
You know, Dave. I think the question on everyone's mind. You demonstrated this new root. Uh-huh. And then after that was it clean.
Oh, uh, by other people. Yeah. That's my favorite way to go. Did you tell them? Uh did you did your children?
Well, Queen. Queenful stuff. Uh, you know why I did there was no licking involved. So this saves me from getting canceled. And the reason is is because we had the boilover sensor.
So there is not one speck of licking involved. It never even got close. It would go up. So for those of you who don't know, the way it works is you have a liquid. I used the Nastasia the hammer Lopez technique, which it was her idea to add SPL to the someone in the audience was like, You can add SPL to prevent boilovers.
I was like, I know. Nastasia taught me that ten years ago. Joker, idiot! I didn't say that. Uh so I was like, uh, yeah, Stas was like, why don't we just add SPL?
Because like we we used to sit around when you first start a boil, you're not actually boiling it, you're getting rid of the gas that's in it. And like the things that tend to hold foam, um, the gas vapors move so quickly through the flask that it looks like you're setting off a model rock. It's just a bam, just goes right through the right through the thing. And you know, classic, like what we used to call vegan face, Nastasi would make when it would blast it through, and then she would just sit there shaking her head. How you how unpleasant was this, Nastasi?
So unpleasant, right? So unpleasant, yeah. Yeah. Yeah. So all of our in would break the machine.
Remember that? That was the word. Oh yeah, yeah, yeah, yeah, yeah, yeah. So me, I'm thinking, because we had done demos, vacuum demos all the time. So one of the good uses for a vacuum pump is to de-aerate something.
So if you like, let's say you make a gazpacho and you use a blender instead of chopping, it gets like the color gets all ruined, right? So you c because there's air in it. So you can stick your gazpacho in a like a wide, tall tub in your vacuum machine, suck a vacuum on it, and as soon as it goes up, you'll see it rises way, way, way up in the cambro, and then boom, falls, and then starts boiling. And once you do that, no more air in it. But it's that r initial rise, which is way higher before the fall, that you need to to get done.
So Nastasia's brilliant idea was to add uh an enzyme to the fruit puree so that it just didn't have the viscosity and it wouldn't boil as hard. So yes, we did also do that, but the boilover was the boilover sensor, but it's like two or three grand, Stas. It's so expensive. Anyway. Whatever.
Whatever. But I did get to make my favorite, uh, one of my favorite, one of my top favorite of all times. I did the the habanero uh redistillation with the clarified grapefruit juice. Yeah. Good.
By the way, also crazy, get this. So you know how I use polydextrose a lot now? I've talked about it on air a bunch of times, right? So polydextrose, I love it. I love it.
We have a 50-pound sack. So I finally find a 50-pound sack, and guess what just happened? Tate and Lyle, the biggest producer, the one that we use, I think there's another one producer of uh they for some reason have a shortage now. And so now that I finally found the source, we're in a shortage. We're in like a worldwide polydextrose shortage.
Of course there is. Of course there is. Um anyway, of course there is. So uh the people who had me over there uh were uh Odd uh Stronbachen and uh Alyssa Height, who uh husband and wife team running the Charles H. Bar at the four seasons, which is kind of cool.
I you very rarely see that in a hotel. You see that like in like a single owner thing. That bar actually, the first head person at that bar was Chris Lauder, who worked with me back at Booker and Dak. So it's like a full circle situation. Four seasons, nice hotel.
Four seasons sold, nice hotel, nice hotel. And uh worked with uh Sophie Han at L VMH over there, whistle pig and Bukey. Anyway, so here are the here are the places. For I went to a bunch of places. I got I don't know, I shouldn't mention them all.
I'm gonna do a uh what's it called? Instagram so I can put them all. Otherwise, we're gonna sit here and I'm gonna talk about because I literally, in the course of three nights, went to one, two, three, four, five, six, seven, eight, nine, ten bars. And uh, yeah, ten bars and actually had drinks, right? But to me, the fun thing over there, like the thing that I most want to do over here is makali.
So mockali is like their rice, uh brewed rice product and a bunch of different forms. But instead of using koji, they use something called Naruk, where what you do is you take wheat and you kind of crack it, and then you take wheat flour, and then you you very low hydration, you knead the heck out of it until it starts kind of forming until it has a slight bind to it, and then you step on it, you put it in like cheesecloth kind of thing in a mold, and you step on it, crush it down until it forms a kind of a brick, like a solid brick, like you're making a brick. Then you put it in straw or some other form of like you know, vegetation in like a humid box, and you you let it mold out for days, turn it all, you know. Oh wow, days, days, days, weeks, and then you dry it. Uh put it in the sun to you know, disinfect all of all that.
I don't know how much of that's real, all like the kind of hoo-ha, but then you break that up and you add that to you can add to a bunch of things. One of the steamed rice, there's a bunch of different ways to do it. And then you get mockali, which is these, they're kind of unfiltered, most of them are unfiltered, and you actually have to turn it upside down, up, up, down, up, down, and they have like champagne style where there's residual carbonation where they bottle it uh and then they uh bottle it, allow it to ferment some more, and it gets really carbonated. It's just a really delicious, fun beverage that is kind of a living beverage, so you can't get it over here because the pasteurized stuff isn't you can get it, but the pasteurized stuff's went way. You know what I mean?
And there's just a huge range of flavors, like in the way that there's a huge range of flavors in beers, there's a huge range of flavors. So some of them go through different kinds of uh not just acetic, but also like citric and malic uh acid, some of them are low acid, and the alcohol levels can be really high, even though they're just yeast fermentations like really high. Like some of them are low, and some of them are really high. So, like uh, I don't know, it's super interesting. Um, enough of that, but I brought you some Korean snacks.
Yeah? So to taste out. Now, the Orion Corporation, right? Makes a gummy. Now, I I thought kasugai gummy.
That's the what's your gummy of note? Like, if you're gonna go non-European gummy, what's your gummy of note? I don't know. What about European gummy? Harbo?
Yeah. Yeah. What about you guys? You guys uh you guys have any gummy feeling? I know Nastasia must have some gummy feelings.
I for always forget because you have to remind me, I should remember, I should be a better friend. Which are the colors that you hate and which are the colors that you like? I like the black um berries and not the red one. So you don't like the red bears. This so if Nastasia Lopez hands you a handful of red bears, she's gonna pretend.
Oh, berries. What about the bears, though? Don't you have different gummy bear colors that you don't like? You've many times blind tasted all the colors of all the candies and like been able to pick them out. Yeah, yeah, yeah.
I only like the white bear. You only like the white bears. So if Nastasia's gonna give you a handful of bears, you're gonna notice that there's no white bears in it, and she's gonna pretend like she's doing you a favor rather than foisting her spence on you. Well, no, Dave, because you can't taste the flavors. So what does it matter?
I don't think I've ever blinded them. I just don't bel I just didn't believe you until you blinded them. I just don't care because what I do is take a handful of them and shove them in my mouth. That's how I operate. Yeah.
Yeah. So these gummies, uh Happy Fruit Orion. Where's the camera? It's a there it is. Yeah.
So this might be like the most technically advanced gummy I've ever had in my life. Okay. It's kiwi. So put that there. Green kiwi.
I'm gonna hand these out. So the inside and the outside have a different texture. And not only do the inside and the outside, it's kind of like it looks much softer on the inside, but they have seeds on the inside, so it mimics the seed texture. Eat that thing. It's delicious.
It's delicious. You ever had a gummy like that? That is pretty crazy. That's a good gummy. They have kyoho grape gummies, but they don't have the little seeds in them.
I mean, like the seed technology just takes it. That's really good. That's just that's like a nutty product. You said they had grape ones too? Yeah, yeah.
Kyoho, they have several varieties of grape. Concorde. Well, the Kyoho uh has uh some of that Concord Fox. I believe it's a I believe it is a um, you know, uh that style with a vinifera cross. I think.
I don't know. I don't know. Here's another one. Look at this. Look at this, folks.
So this is a uh a fried chicken snack, right? Now, uh I don't can't read any of it because there's not even one little bit of uh like chicken in a biscuit? Yeah, but it's just like little fried chicken drumsticks, but it's all in like uh it it's all in in Korean script, so I can't read it. But the what's awesome about it is it opens like a chicken box. So when you're eating it, right, you you can eat it like it's coming in a in a box of chicken.
Um and that's the that's part of the big money cash money of the whole of the whole thing. So you can so it looks like it looks like you've gotten, you know, a box of chicken, right? And try that. Try first of all, level of crunch on that sucker. Oh, look at that.
Level of crunch on that stuff, just bananas, bananas. I mean, it's that's a good product. It first of all, it has the feeling of like old school Kentucky fried chicken, and then it's like a little pebbly on the outside, like almost like it's breadcrumb fried, and it's just crunchy as all get high. That's delicious. That's great, right?
Wow. Korean snack game, hi. Also, here's a random fact for you while I'm getting the next thing out. Korean baskin robins on point. Korean baskin robins.
So they I went to a baskin robins and seoul in a traditional flavors. More than 31, I think. Oh, always. I think more than 31. But but uh they they did a a corn soft serve in a corn in a corn waffle cone, and the way they serve it, they put a little pipette of sesame oil and they jam that sucker in.
So you get the cone, you go, and you go whoop beep, and you put the sesame oil. And by the way, when you're at a Korean market, they have the fresh pressed, like everyone's doing fresh pressed oil. So you can buy the fresh pressed sesame oil, fresh pressed perilla oil. And much like if you go to a market, let's say in Mexico and you have like, oh, this is the mole place, you have like the bean paste places, and I bought a bunch of bean, bunch of like really good uh bean paste uh to come back. But they had the other markets.
I love going every every every real cook loves going to a market. If you don't love going to Mar, you shouldn't be a cook. You really shouldn't be a cook if you don't like it. You know, that's maybe a strong statement, but uh I mean it. I mean it though.
You know what I mean? Like uh I'm pretty sure I mean it. All right, here's another one for you. So this is based, I believe, on Mexican churros, right? Now, this snack is uh for the camera here.
This snack, uh again, there's no nothing. Oh, here. New chocolate churros flavor, as the name suggests, the chocolate churros. Not a great translation. Uh every four-layered chip is top the crispier, it doesn't make any sense.
It's not in anything. But this is God's, this is God's crunchy chocolate. Oh my god, you're gonna go nuts. Oh my smell smell smells like cocoa crispies, but like imagine if your breakfast cereal yeah, yeah, eat one of those. It's the lightest, it's the lightest, crispiest thing ever.
How good is that? Yeah. How good is that? It's ridiculous. Also, explicitly against my wife's orders, I had the live octopus, but not the whole one on the chopstick where they chop it up.
I'm gonna go ahead and say this. I prefer to have my octopus cooked. I would prefer you provide me with a non living octopus. Man, that chicken got to you, man. So for you, kale and octopus.
Better cook. Yeah, at least dead. At least on the octopus, I want it blanched. You know what I mean? Like, minimum, bare minimum.
What do you say, Stuff? That's really sad. That's really sad. They're like the smartest creature, and you ate it live. That's horrible.
Well, they cut it up. I mean, you have to kill any creature you're gonna eat, they have to at some point kill it to eat it. So they chop they chopped it up and it's squirming around on the plate. It wasn't it I I you could pick it up, the plate by the octopus. Again, it wasn't like uh it wasn't ideal for me.
Like I it wasn't what I you know, it wasn't that that wasn't my favorite of the things that that I had. I would not get that necessarily again, but uh, you know, people they they like it. They like it. Uh went to a bar, by the way, you'll think this is funny, Stas. Went to a bar called Carbonic Bar, like carbonation.
You walk in, and three sides of it are giant lit aquariums with just just bubbles going up. So huge rows of like tubes with bubbles. So it's like you're in like a giant bubble bath or some sort of Esther Williams like, you know, like swim phantasm thing. But and they only serve carbonated drinks, but they don't, and so you'd like this part. They don't do any of their own carbonation.
They don't do it. Isn't that weird? Yeah. You know what else you would like about Soul Stas? Lot of well a lot of welcome champagne.
A lot of welcome champagne. You know what I mean? Like all the high end places, you get some welcome champagne. And you know, you'd be like, Yes, I feel welcomed. Thank you, right?
Yeah. If Nastasia the Hammer Lopez ever shows up at your bar, you could do worse than just hand her a bottle of uh or a glass of uh, you know, rose champagne. Or just regular if you don't have it. You know what I mean? Don't don't give her don't give her, don't give her a cut rate per second.
She doesn't want that. I mean, she'll drink it, right? Am I wrong here? Yeah, but same with you, right oh yeah i mean honestly and i realize that you know we're we're not all people aren't like us right but if some i'm never upset if someone someone says to you would you like a glass of champagne yes thank you right yes i would uh it's just an enjoyable beverage it's a well-made enjoyable beverage you know what i mean you know what lvmh owns a lot of good champagne lvmh owns a lot of good champagne you know old school not you grower freaks who are like I only I only drink a champagne if only five bottles of it are made by one guy and he came to my house and I've met his goat you know what I mean like they own like larger brands like Ruin Art I think they own Ruin Art they own Krug they own uh they don't they own a lot they own a lot of good stuff um all right so let's take some questions Monty writes in uh about I guess last week's show totally agree about thimbleberries so for those of you who don't remember that was my favorite berry that I've ever harvested maybe ever had uh to me they taste like jam especially when picked warm fun fact it's also known in nate uh as nature's toilet paper because the leaves are incredibly soft and conveniently sized yeah they are big and furry uh nice nice to nice to wipe your uh wipe your behind with you know what else they have in the in those forests I think I mentioned this is hemlock trees hemlock trees are good for bedding because of all of the kind of conifers they're the softest so you got your you got your bedding you got your toilet paper and you got your berries you know hanging out in uh in the rainforest there you're good to go in the tempered rainforest uh Dr. Smokehouse writes in and says, I harvested my first bear this spring, and since RFK won't take my calls, I well, for those of you that don't know what we're talking about there, uh the I guess presidential candidate, RFK Jr., like threw a dead bear into Central Park.
Yep. And uh because he didn't have time to skin it and eat it, he thought it might be fun to throw it in Central Park. And it what what's up, Joe? Oh, he got it up there. Oh, is that the bear can we talked about?
Sick. Sick. Bear chilling. And uh yeah. So anyways, that's what that is.
Uh no one knows why he he did that, whatever, why why he would admit to it at this point. I guess it was gonna come out, right? So it's like, I know you threw that bear. Yeah. By the way, like what kind of crime is that?
I just it's just a de-bag thing to do to make someone clean up your bear. He was coming back from his falconry trip upstate with his friends. As one does. Exactly. Like he sounds so out of touch.
But yeah, and then um the person in front of him had just hit this bear cub. Uh yeah, sure. It was a person that's the person ahead of him. He didn't do it. Yep, exactly.
But he noticed it was in great shape and could be harvested for its meat. And of course, so took it back. But then had to go to a party, couldn't let the bear sit in the car overnight, so he just dumped it in Central Park and set up some bikes to make it look like an accident and just what he messed up someone's bike. Yeah. Right.
Something about he stuck the his hand in the bed, something crazy thing, right? But it's just a D-bag thing to do. You know what I mean? It's also, I guess, illegal because you're not allowed to touch uh while even if you don't have like the right licenses and permits and whatnot. Well, apparently you can keep that, but you have to report it to the like the state police immediately.
So you can keep the bear. Yes. So even well, so because there is a hunting season on it, so if I strike a deer, I'm allowed to eat that deer. I don't know. In the article I read, it was just about the bear.
Because I was under the impression that possession of game without a license is not okay ever. I think if from this, at least in New York State, if it was an accident and the you know looked like it if the cop showed up at the end of the day. Yeah, but then any then anyone who is poaching could be like it was an accident, officer. I accidentally shot it in the in the heart and then have it here and I'm skinning it. Well, like maybe maybe only a curve.
Like you can't like it. I was target shooting. I was target shooting in my uh in my preserve, and I accidentally shot this deer in the heart. It's like, I don't know, none of that makes any sense to me. This is why rules this is why you you know you're not allowed to harvest feathers.
You're not allowed to have any feathers. Yeah. Even if you find them on the ground, because you can't prove to the authorities that you didn't poach the bird and take the feathers, right? Yeah. You can't prove that it was molted.
Anyway. Um. So uh Dr. Smokes Smokehouse found a bear uh and wanted some thoughts on recipes. It's uh intramuscularly a lean meat.
Thus far, I have done smash burgers using bear fat, which were outstanding. I also so ved the loin according to the guidelines I found to avoid trichonosis. 137 for three hours and then seared and found out okay. Probably a little probably a little anytime you take the tender like the loins of any tender loins of any of these things, and you cook them for a long time, they get fibrousy. Eh, not the not the best.
So I see oak it was okay. But was looking for some New York City input on what I might try. Well, Dr. Smokehouse, the only bear I've ever cooked, sucked, it sucked, it sucked. It was so bad.
Stas, how bad was that bear? So bad. So bad. It was like that was the one. I think a raccoon was worse.
But the bear, the bear, wasn't that the one that tasted like we were chewing on pennies? There was so much like blood and metal and iron in it. Yeah. But like, you know, plenty of people eat bear all the time. So I just think it really like hook hokkaido, which I've always wanted.
I'll go eat their bear, their bear paw. So I think uh I think a lot depends on the bear. But the short answer is Dr. Smokehouse. That I have very, very, very I don't know.
My the knowledge that I do have shows that I'm bad at it. So I don't think that my advice would be uh welcome in this case. I would like to have somebody else's properly cooked bear, maybe some at some point. But uh yeah, I can't I can't. I think it someone told me it's a younger bears taste better, maybe.
Or maybe it depends on what they're eating or what point, because you know, they go through these huge cycles of fat, lean, fat, lean, fat, lean over the seasons. Um, you know, when they're when they're getting ready to uh, you know, uh, you know, hunker down for the winter, they're they're you know, they get hugely, you know, fat. Maybe that's when it tastes good, or you know, maybe the one I we had stas when it was lean down. I don't know. I don't know, but it's just unpleasant.
But uh I know for instance, maybe Josh Coon up there in uh, you know, up in the uh upper upper middle middle of our country is a big hunter and maybe uh has some recommendations. You know what I mean? So maybe. Uh Biff Ditt writes in, hey Dave, you mentioned that the only good options for ice cream making were salt and ice or a ten thousand dollar machine. What about the Chef Steph's crumble dry ice method?
Can you discuss? And it's I th I I think I said the two best machines in terms of of ice crystal size, right? So obviously, you know, whatever you make that you like is fine. I'm just saying the highest quality traditional ice cream texture from a traditional churn is either by using a lot of power, right? Freezing power, and that's what those big machines have, right?
Plus control and blah blah blah. Or a lot of power in the form of ice and salt, because that's very, very powerful. And so all of the ones in between are much lower powered, and therefore it takes them a lot longer to freeze a batch. That's what that's what I meant. So dry ice, I guess would make it uh go fast.
I hate working with dried ice, gotta be honest. Don't like working with it. Uh I'm sure it'll work. And then I I don't haven't read their their thing on it, but if you powder it enough, you just gotta make sure that all the dry ice is gone. You know, the problem with using dry ice to freeze things is that if you get a chunk of dry ice and the chunk is too big, uh, it forms a coating of water ice around the dry ice that then kind of insulates the um because there's also aerated, it insulates the dry ice and actually prevents it from freezing.
So now you have like a little meteorite of frozen like ice cream base around a dry ice core, and that could stay there for a long time. So I just don't, I'm not I don't know. I mean, I it's easier to get it's easier to get than LN. That's true. It's easier to get than LN.
But it's inherently crappy. No, Dave, you have had the product of a ninja cream. So you could give a sensitive thumbs up, right? Yeah, I mean, the stuff you made in the creamy was good, but like I think, you know, what you what you really need is for the Paco Jet Corporation to send you a Paco Jet so you can see what the what the difference is. I mean, from what from what I hear from Chris Young when he was on, we talked about it, right?
Is that you know the main thing is just uh a Paco Jet is pretty much wall to wall, top to bottom, done. And the creamy has some stuff in between that like the chunks and you have to multiply process and stuff like that. But you know, look, no one's gonna no one who is smart is gonna say that uh uh I there's gotta be a better word than Paco ties. Cremify. But they they're both so terrible.
I call I call it blade-driven processing. All right. Well, you could try well, you you could try to make that one stick, Quinn. See if you can make that one stick. Uh but we all be in the second edition.
Okay, but like I say, like in the larger community, you gotta see if you can make that stick. Because everyone like used to like kind of like grit their teeth and say paco ties. Like, or they would just say spin. Really they would just say spin and spin it. Uh the same tech same word they would use in their standard ice cream machine, spin it in the Paco Jet.
Or, you know, spin it in the Paco. Um yeah, it's a great it's a great uh it's a great technique. Um, right, because it's all about separation of variables. So in in a in a standardized cream machine, you know, the crystal size is determined by uh the base, right? This is why if you jack your stuff with uh, you know, hydrocolloids that makes uh large crystals impossible, you can get a better texture even with a slower freeze time, right?
Or you can um you know, you can and so in a standard machine you have to have enough power to get the small ice crystals and to get the aeration right at the right time to get the right texture. A Paco jet just separates that out, freeze it into a block and shave it into the crystals you want and then wh whip the air into it. Uh same with a a creamy. What do you think they should have called it instead of a creamy? Like anything?
Anything. Yeah, literally. Yeah. Yeah. Yeah.
Blows my mind that somebody thought that was a good idea, and then it passed all the rounds of people who thought that was a good name. Yeah. Yeah. They do the thing where like everything's gonna end with like an E sound. Ninja.
Yeah, no, I'm saying like they have like the ninja speedy, they have you know the flushy, like they have a bunch of products that end with the sound. Dummy. They gotta make it dummy. Yeah. Uh it's creamy is just no good.
Anyway. Uh Kellner writes in all right, Kelna. Kellner's writing in about Roman style round thin crust pizza at home. Uh modernist claims there is no specific Roman style of pizza, but Ken Forkish has a recipe, and I'm sure I've had it myself in Rome. Uh, since my uh Uni G 16 uh Coda 16 gets very hot but has poor temperature control in the mid range.
My plan is to get it crisp using a Neapolitan dough at 64% hydration and roll it flat instead of stretching it. Do I have any recommendations? I don't know enough about the style of pizza, but I'll tell you who I'm gonna hang out with uh on Sunday. Sunday, Sunday, Sunday. Uh Wiley Dufrein's coming back from London.
Bring me some Neil's Yard cher uh cheese. So I'll report on that. I'll ask him. If uh, you know, Quinn poke me uh to Pastor Wiley about this, and I'll ask him, see what he has to say. Okay.
Mike C writes in I have a carbon steel knife that has a light layer of surface rust on it due to the continued high summer humidity, diplomatic humidity. Remember, what was that? Lethal weapon three diplomatic immunity, and then he shoots him anyway. Yeah. South Africans?
Yeah, yeah. Yeah. Uh I scrubbed the blade down with some barkeeper's friend. By the way, Mike, took us a while to figure out what BKF was. Barkeeper's friend.
Barkeeper's friend. So barkeeper's Friend is a mixture of oxalic acid. It's the acid that's converting the rust, right? And then a bunch of scrubby stuff, and then probably some surfactants, right? Okay.
Uh, and it did a great job of removing the rust. The problem I've been having since then is my knife drawer now smells awful. I guess like Comet or Barkeeper's Friend. Uh, because they sell smell similar, right? I'm trying to remember the smell of Barkeeper's Friend, but I think it's like Comet, no?
I think so. Comet. Uh the scent of the BKF has embedded itself inside of the knife block in my drawer, as well as all of my knives that have wooden handles. I'm wondering if there's a continued chemical reaction happening inside the drawer that's that's generating the smell. Any idea of how I could get rid of the stench?
Huh. I don't know. It's possible. Um I guess if you don't remove the acid, there can continue to be a reaction, but it's mainly the acid that would be doing uh a reaction, the oxalic acid, so you'd have to kind of get rid of that. May I recommend Mike the next time you have this problem?
I don't know who else sells them. I think Quinn might have been looking it up, but a rust eraser. So, like whenever you buy a traditional carbon steel Japanese knife at like Corinne here in the city, and if you're in New York City, go check out Coron for their amazing selection of knives, some stainless, some carbon steel. But uh always buy a rust rust eraser, which is like one of the like it's like it's not like a Mr. Clean eraser.
It's like it's like a little bit abrasive and it's embedded in a rubber matrix base and like light rust, you just shh shh sells one for ten bucks on Amazon. It looks the same as the corn one. Don't know. But they call it a rust eraser. Yeah.
And it like fits in your hand like a rubber eraser, like a pencil eraser. Yeah. Light surface rust. Yeah. Get one.
You won't be sorry. Yeah. And it's a non-acid way. It's like a I don't I think it's non-acid, like light abrasive. They might have some embedded acid in it.
I don't think so. But it doesn't make your stuff smell, other than the fact that rust smells and metal dust smells. Uh it's why, like, don't you guys hate? I used to rail on people. Don't you hate when you when uh you put stainless steel bain maries through dish and they come back and they haven't been kind of dried out and it's scrub and they just scrubbed and let and then you smell it, you're like, oh, that metal smell, that metal smell.
But I do love the smell of a galvanized metal. Really? Oh, love it. So do you know? Obviously, galvanized is like a zinc coating that uh you can get this zinc, this like welding fume fever if you overheat zinc.
So I used to weld all the time, and I didn't have I had to buy what I could afford, so I'd be like tack welding uh nuts, galvanized nuts and bolts all day to things like to make my crazy machines. And you can see the yellow, and you can see the fumes come up when you zap it with the with the thing. And man, you get real sick if you inhale too much zinc fumes. You really do. Don't do it.
I'm gonna go ahead and say, don't do that. Uh Owen Kay writes in. Uh, I remember a legacy episode where you talked about edible candle made from olive oil that melted after being lit and could be consumed. Any recollection on how that was done? I'm pretty sure I didn't hallucinate it, but I can't find the reference in the transcripts.
Well, like we did a mayonnaise. We're talking about a mayonnaise one that is like an old 50s thing where I think they jellify the mayonnaise and then light it, and it smells god awful. That's what Casey Casey Highsmith was saying. But uh, I think Nick Coleman was on when we talked about that. You should have Nick Coleman back on.
Uh it isn't it fancy oil time right now? Shouldn't he be sending us some fancy oils right now so we can talk about them? Started carrying fancy oils at temperance. Yeah, you ask me if they get that. Oh, if you go to temperage wine bar, you can have Nick Roman Fancy Oil Member.
Simon B says in your new bar, I noticed you're using glass fan Nick and Nora glasses, which look fantastic, and I love the design, but unfortunately they're too high in volume for pretty much any cocktail I'd want to serve in a coop. Do you know of anyone that does a similar design of Hamblown Cooper with the appropriate volume for cocktails like Dacri's and similar drinks that are, say, three and a half ounces before dilution? Simon B, you are right. I'm gonna talk to them and have them make a smaller freaking coop. Those coops are too damn big.
Don't ask a wine person to make your coops. You know what I'm saying? I'm gonna try to rectify that because you are damn straight right. Barry M writes in, could you please discuss the process of balancing taste? One hears from food critics, especially on shows like Top Chef about taste being out of balance.
Can you give a process of procedure experimentation that helps one learn about how to balance taste? Barry, that's a long discussion. Quinn, you gotta top load that in and we can talk about it uh, you know, next time or maybe when we have the guest. We can save something for next episode. All right.
Uh all right, bear bare long night. We have 38 seconds. I remember hearing about the hot ta uh hot cold toddy drink at Shinji's bar on another podcast. Bartender at large, Eric Castro, and he gave a little explanation of how it was made, but I don't understand how it's possible for it to work if something be both hot and cold at the same time. Um we used to do that all the time.
I don't know how, I don't know the one you're talking about, but the one that we used to do is pretty simple. It's just you make a gel-an fluid gel, you heat one, and you chill the other, you put a little separator in, you pour the two next to each other, you pull out the separator, one side of the drink is hot, one side of the drink is cold. They can't mix because they're basically a fluid gel, and then when you drink one side and you know it's they whatever. It's a gimmick it's a gimmick cooking issues.
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