Hello and welcome to Cooking Issues. This is Dave R. Host of Cooking Issues coming to you live from the heart of Manhattan, Rockefeller Center, New York City, New Stand Studios. Uh not joined with uh John today. He's uh on vacation up in the great state of Connecticut.
But I do have Joe Hazen rocking the panels. How are you doing? I'm doing very well, man. How are you feeling? Okay, okay.
We'll get we'll get to it. We'll get to it for those that can see the video. Everyone can see what's going on over here. Well, you know, yeah. Well, anyway.
Uh got uh Nastasi the Hammer Lopez in Los Angeles, I think. How are you doing, Stas? I'm good. Yeah? Uh you're gonna love this, Stas when we get to it.
And uh Jackie Molecules. How are you doing, Jack? Yep. Yeah. I'm good.
I don't think we're gonna get Quinn from the upper upper left. He is uh not feeling very well. So uh, you know, just be us uh four today, you know? Like old school. Yeah, old school.
That's true. Kicking it old school. Uh so before we get into the other stuff, uh Nastasia is especially gonna be tickled by this. Make sure that you've already used the restroom, Nastasi, so you don't pay yourself with joy. But uh a cup first of all, we can talk about this later, but tomorrow afternoon, I'm flying out to Australia, right?
Where I've never been. And uh we can talk, we can talk about that that later. But the only reason I bring that up is because I have to shoot video over there. So just bear that in mind that I have to shoot a bunch of video while I'm over there as part of my contractual obligations. Uh so on Friday, I'm coming home from the bar.
I'm trying to get ready. I have to go to uh a wedding, uh, what's it called? Reception. Anyway, I'm on my way home. I'm walking across Delancey Street.
For those of you that don't know, Delancey Street is kind of a busy downtown street that leads directly to the Williamsburg Bridge that boom punches over into Brooklyn. Super busy divided to like you know two lane two or three lanes each way of cars uh plus uh a double bike lane and a median strip so a big old wide street so I'm on Orchard right where Contra bar is in DeLancey I'm crossing the street I cross the street and I'm kind of pissed off as you know we all are this is just another one of those New York things right so I'm crossing and a guy is zipping down the bike lane and it's my light and he starts mouthing at me for being in his way as I'm walking across the street. So I say to him stupidly by the way I say to him hey he my light like that pretty much you know you you know me like when I'm if I I you know I use the full thing. Hey my light I keep walking and then realize he starts like screaming at me right so now I go unfortunately like my I'm in I go in non-avoidance mode so I go in oh this dude is legit nuts he looked a little tweaked anyway legit nuts so I try to avoid looking at him and I continue walking across the street I make it all the way over to the other side of the street and then I hear Kachunk he has fallen off of his bike because he's also uncoordinated possibly as a result of tweaking or whatever. This makes him so enraged I'm trying not to look at him that he runs over towards me and before I can like swing around and try to even guard anything smashes me in the face breaks my glasses and gives me a big freaking black eye.
Isn't that crazy? Isn't that nuts? Oh my God. That's yeah, and so then, you know, like true to New York, we're we're we're the biggest pieces of you know, you know, in the world, but on the other hand, we're also pretty nice. A couple of kids, you know, from the neighborhood helped me find my glasses and pick it up.
I didn't even like I didn't even feel you know how you don't feel any pain at all. I felt no pain at all. I was just angry. And I kept on yelling at the guy as he ran back to his bike to get on his bike, you know, calling him an idiot and all this other stuff. And the kid was like, uh, dude.
I was like, what? He's like, your eye is swelling up pretty bad. I was like, oh crap. So then I go home and I have this giant pack like I make a giant ice patch, I put on a suit and tie, and I start walking towards my wife to go to this, you know, reception. And Jen's like, Dave, what the hell w what?
Like, how could you think that you're gonna go to reception with a giant eye patch and a big shiner? How do you like how did you and like I didn't call her anything? So like that's like she's like, and she wants to know, am I crazy or not to think that that was even a reasonable thing to do? What do you guys think? I don't know.
I w I think this originates with the mood you were in before the guy, before you ran into the wow. What do you mean? I was in a get it done mode, right? So Nastasi knows me. I was in a yeah, I'm I'm I'm I'm very, very short on time.
I'm gonna get this done. I'm gonna meet Jen when I said I'm gonna meet Jen to go to this dang reception. You know me, right? That's that's the mode I was in. I was in like no one smashing me in the face, breaking my glasses, or like, you know, making my eye puff up like a softball.
None of that is getting in the way of me doing what I said I was gonna do, right? You know me. Right. So you had to leave something and you were already upset that you had to be at another thing. Yeah, but I didn't like it.
No, no, no, I know, but I I also know you. You were ready. You were ready for a fight. I wasn't ready for a fight, clearly, or I would have I would have raised my arms in some way. You know what I mean?
Or like physically threatened the guy. But in New York, you don't want to do you don't know, you don't know what somebody has. You don't know, you know what I mean? Like I like, I think that's victim blaming stuff. Yeah, it really is.
I mean, she's right in one sense. So, like, so when I m my wife made me go to an ambulatory care thing, I was like, I don't need to go to an ambulatory care thing, I'm 100% fine, other than the big puffy eye. And uh I was like, you know, I shouldn't have said, I shouldn't have said my light to the guy, which I shouldn't have. But the guy's like, no, you can say whatever you want to the guy. He's still not allowed to hit you.
You know, he's like, you can you can insult that dude's mother, he's not allowed to hit you. You know what I mean? Correct. And guess what, folks? My light.
It was my freaking light. You know what I'm saying? I'm sorry, Dave. I can't allow that. And you know, and here's another thing.
I wasn't, I would say I would be a little on Nastasia's victim blaming side if I had earphones in and I was listening to my kind of aggressive walk music. Because I have aggressive walk music. You know what I mean? Like, you know, like I could be walking down the street listening to Rage Against the Machine or Bad Brains or something like super aggro. Then it's your fault.
I'm throwing off, like, I'm throwing off, like then the guy like might literally feel threatened just by like me looking at him because I would have that angry, angry stare. But I was just in a get her done mode. I wasn't even looking at the dude. You know what I'm saying? Right.
He the he and you know what? I was walking away from his ground. I know we're not a stand-your ground state, but you know, he couldn't even stand his ground. He fell off his bike like a turd. You know what I mean?
So I think that's what it was. I think he was embarrassed and tweaked that he fell off of his bike, and it just made his crazy self even worse. Oh, rush hour. Did I mention rush hour? And it was a hot day.
So, you know, kind of a trifecta of garbage. But this city, I don't know, that's just New York in a nutshell for you. You know what I'm saying? People. Anyway.
Wow. So I gotta go to Australia with this giant thing and film. And so, like, it turns out, for those of you that are watching the video, I'm wearing a pirate style eye patch. And uh Nastasi, do you remember when I when I ran into uh that glass wall at full speed? And uh yeah, it looks kind of like that.
So I was in Barcelona, I don't know, what was that, like eight, nine years ago, right before Ariel's wedding, and I ran full speed into a glass wall, and uh also was like, I'm fine, I'm fine, I'm fine. But went to the and they took me to the hospital anyway. And like uh you have to wear an eye patch because you look banana, in other words, like if you walk around the streets with a black eye, people are like, Oh, that dude is is like totally effed and messed up. That dude gets into fights and is a lunatic, right? Or that dude is like, you know, I don't know, people have a bad impression of someone with a giant black eye.
Put on an eye patch, and people are like, dude's a pirate. You know what I mean? Dude does uh commercials for Zippo lighters or some crazy thing. You know what I mean? People are like, dude's fine, he's got an eye patch.
Happens all the time. Yeah, yeah. He's a boxer. He's like, no, he's like um Kung Foodmaster. Yeah, he's like he's he's it's it no one no one looks at eye patch and is like, that guy's a turd.
You know what I mean? Whereas No, all the assumptions are good, it's true. Yeah. There's only cool reasons, basically. Yeah, yeah.
Whereas, like, you know, big black eye, you're like, ooh, mm. Right. You know what I mean? Right. Like it's just a like a note to Ben A.
If someone's like, you know, has to do their dating profile while they have a black eye, go for the eye patch. I'm telling you. You know what I'm saying? I think men, women, everybody, you know, whatever you are, yeah. Eye patch is the way to go over a big old shiner, I think.
You know what I mean? Uh Nadine from Twin Peaks. That's a good one. Yeah. Yeah.
I don't remember. The uh the original I you know what? I need to rewatch that. Should I watch that on my 24 hours of travel tomorrow? Actually, yeah.
Twin Peaks rules. Yeah. Uh wasn't was Nadine the one with the log, the log lady. No, no. She was the one that uh she she ended up thinking, well, I'm not gonna see the show.
Yeah. She's great. So some good news about Australia, and Nastasia will, you know, whatever, but for those of who know me personally, I've said this for decades. Destas, you're gonna say the one thing that I all always like treasured about uh idea of Australia. Do you remember?
Uh God. You don't like the accent. Well, no one does. I don't know. They don't like it, they don't like our accent though, so it's fine.
It's fair. I can't think of the food or the you don't care about the coral reef. I don't know. I forgot. Hey, I I'm not gonna go to the coral reef, but I don't want it to die, Mistakes.
It's an unfair uh uh and I'm not going to that part, I'm going to Sydney. Kangaroo hide whips. Kangaroo hide is like the perfect hide for uh for a bull whip or a or a cattle whip, cow whip in Australia makes the best in the world. So I have a guy literally right now hand making me for not that much money, hand making me a kangaroo hide whip, and it's being shipped to my hotel as we speak. As we speak.
Like cat a nine-tails whip? No, no, no, no, no. Not like a not like a BDSM thing, like a literal, just like a whip. You know what I mean? Like whoosh, you know what I mean?
Not supposed to hit somebody with it. Well, it's like the did you know that the Austrians are like the whip capital of the world? That checks out. Like in a but that's in more of a hanky panky sort of a way, right? I mean, come on.
Like, you know, the the Germano Austrians are also like, you know, the people who have the toilets with the presentation poo where you where the the toilets are super flat so that you can see every poo. You know what I mean? It's like a weird, they got some weird stuff going on. Like when the doors close over there, you gotta you know what I mean? It's like anyway.
No, this is just good old fashioned, go outside, crack a whip, you know. Anyway, so I'm excited for that. I lost my whip. I was just looking for my whip sound effects, but I don't have it anymore. No?
No. We've talked about whips before. Well, I mean, because it's, you know, whips are awesome. Whips are one of those uh, like, you know, like guns, although I don't own any guns, but uh just because New York City, you know, come on. And um, but it's one of those action at a distance things.
Like you do something here and something happens over there. You know what I mean? Like that's what's so cool about a whip. It's like, you know, eight feet away, whoosh, you know what I mean? And like you can like cut a playing card in half or like, you know, cut the top off of a dandelion or whatever you whatever you want to do.
Hey, by the way, did I already ask this? Did all of you guys growing up do the dandelion head popping thing? The what? Really? You didn't do this?
So I don't know. Okay, so you've all picked up the dandelion after it's turned to a puff and blown on it, right? That that okay. So we're good there. So earlier in the season when there's still dandelions, what we used to do when we were kids, and then we would do it for all the younger kids, is you pick one up, you put the flower, so you make a you make like a little U shape with your uh pointer finger, and then you put the flower right in that U shape, and you put your your thumbnail right underneath the head of the flower like you were like you were flicking it like something, and you go, Mama had a baby and its head popped off, boop, and then you like flick that you like flick the top of the dandelion and it see how far you can you can flick it.
Kids love it. So we used to do it, we would always do it with the younger kids, and then like we'd pass it down from generation to generation, but you guys didn't do that growing up? I've no, I've never done that. Oh people love it. You gotta you gotta start doing that.
If people don't have that tradition, it's good. Whenever you have a little kid, take the flower, mama had a baby and its head popped off, boop, and then it's like flick it. I've done it off of cliffs, I've done it off of high buildings if there's no one below. Anyway, uh how did I get on that? Oh, cutting dandelions with a whip.
All right. Maybe get some real questions. What do you guys got going this week? What happened to you guys this week? Food, food or otherwise?
Um, real quick, not to spend too much time on the show with it, but I did go to I think a music festival that you would really appreciate. I'm gonna give you the list of people that I saw live on the same day at the same place. Uh-huh. The I the Isley brothers, Shaka Khan, Smokey Robinson, Al Green, oh Carl Santana. What?
Diana Diana Ross, and then George Clinton. Okay. Okay, okay. Hold on. First of all, was George Clinton, who's I guess almost 80 now, still high?
84. 84. Still high? Um, I don't know. He was very energetic.
He was jumping around. Love it. I love it. The answer would be yes. What percentage of the people had to be wheeled onto stage?
Um, none. None were wheeled on. Um the guy from the OG, we did see the OJs, and he was sitting down. He couldn't stand it. Yeah.
But um he was like 85. Wow. Um Al Gr Al Green was throwing roses into the audience. I love Al Green so much. Al Green, it's really terribly mastered.
I hope they remastered it, but the Bell album from Al Green, like right after he had that horrible incident with his uh girlfriend, uh came out with one of his early religious albums. So sick. Uh, did he play like did he play like all the stuff you know plus like some of that stuff that people don't know as well, or no? Yes, yes, yeah. He did like uh like an amazing grace kind of cover thing, and then a few sort of churchy songs, and then all the hits.
How's it how I mean everyone had like a 20 minute set? Twenty minutes is not enough for Al Green. You know what I mean? Uh maybe he played a little longer, actually. Um, but get this the Isley brothers, Ron Isley is also like 83.
He comes out to the band playing the theme from The Godfather with a video of him stepping out of a Rolls Royce, and then he just walks on stage with a cane. It was yeah. Nah, yeah. Okay. You know who he used to do.
Pretty crazy, all these people are still alive, to be honest. Yeah. Yeah. Al Green. Man.
These towers pipes. Good. Surprisingly so. Yeah. Yeah.
Can you still do all that stuff? Oh my god. Yeah. I wish I'd wish I'd seen that. Wait, who else who else was on?
Oh, how was Santana? Could he still play? He can't. He was sitting down. Um, but he can still shred, yeah.
Yeah. Does he have like three long hairs now, or what does he look like? He was wearing he's wearing a beanie. He looked pretty good. Yeah.
Everyone looked pretty good. I mean, you know, these people have money. So yeah. Yeah, you know what the best anti-aging cream on earth is? Money.
Yeah. You know what I mean? That's what Cindy Lauper said. Money. Money changes everything.
You know? She's correct. Yeah. That's amazing. Was there any good food at the festival?
No. It was a disaster and the worst run event I've ever been to in my entire life. Wow. Other than that, it was great. So, like, tell me the disaster.
There it was, it's one of these like things that's like in a big parking lot by SoFi Stadium. And it's a sweltering hot day. It's oversold. People are you know, to get water, you had to wait in a line for like 30 minutes. And people are all you know, there's a bunch of old people there because it's an old lineup.
So everyone looks like they're about to die from heat stroke and everyone's cranky and pushing into each other. It was just that kind of, you know, a disaster. Was it one of those garbages where you had to wait for the water, but they also didn't let you bring your own? Oh man, I hate that. Uh I don't even know if what the regulations were about what you could or couldn't bring.
I just assumed that things like water would be easy to get. And how uh back to the music for a sec. How tight was Smokey Robinson's face skin? Oh my god, yeah, he's weird looking. Yeah.
I f I have a feeling that he like wears like uh this is my theory, it's might not be true. That you you ever you remember those old sardine cans with the with the with the key that you twist up the metal? Wow. You know this? Yeah.
So my theory is is that he's got like a wig and underneath it is a sardine key, and before every show he just goes and like tightens up his face and then like puts the puts the the toupee back down over the sardine key and then goes on. Is that accurate? Yeah that looks pretty accurate. Yeah. I mean excuse me.
Now that Kenny Rogers is gone, I wonder whether Smokey Robinson is the current leading worst male plastic surgery musician. He's gotta be up there. Like who who else is there? Like Kenny Rogers, I think for a while. Kenny Wayne.
Is Wayne Newton is Wayne Newton still? Oh yeah, Wayne Newton. Oh my goodness. That's gotta be the winner. Oh my God.
He's 82. That's a hard 82 though, right? Like at like at a certain point, like you're much better when you just look old rather than robotic. You know what I mean? I think.
I would like I would like our listeners to Google Wayne Newton if you haven't in a while. By the way, do whatever you want to your own face. It's your face. Do whatever you want. Shouldn't face shame people.
Do whatever you want. It's your face. Yeah. You know what I mean? Just remember you gotta live with it.
Uh all right. So uh since we don't have John and we don't have uh Quinn, uh maybe Nastasia should promote the Patreon membership. Nastasia, what is a good reason for someone to join our Patreon? Um they get exclusive things. Yeah, yeah.
And eventually that sales pitch. Eventually look, they get calculators from Quinn. They we get like STL files. By the way, I built a uh I built a chilling system in that fits in my uh backpack that I can take with me and chill uh carbo stuff with an automatic siphon anywhere in the world. I'm gonna test it at Australia.
I'll put those files up for anyone on the Patreon as well. Uh I'm gonna put some of our some of the stuff from Liquid Intelligence on that the the new stuff that's not out yet. I might put as a Patreon only in a non-published format, obviously, but some of the data. So there's a there's reasons to go to go uh and join our Patreon. Plus we we you know we'll answer your questions sooner.
And uh should we ever do more parties or events, you can come and have Nastasia stare you down and she'll maybe even I don't know if you're nice to her, she might pull out old school vegan face, maybe. I don't know. I don't know. We never do event. Uh well, what was last time we planned an event at Thunderbolt, right?
Yeah. Yeah. Yeah, because we had Appleheads. That's true. That that did share.
And people showed up with amazing Apple heads, like the most amazing Apple heads, like like animatronic Appleheads. Like I'm saying, like it was a good, it was a good event. You know what I'm saying? But yeah. Uh we can do more, we can do more events in the in the coming in the coming year.
You know, just have to set them up. All right. Uh also you get promo codes for things. Uh, for instance, uh anyone, general audience can uh get a glass van uh 10% off uh with uh code Dave Arnold, but you get a bigger code, uh bigger discount if you're a Patreon member. And of course, if you're on the Patreon, you can call your questions in to uh nine one seven four one oh fifteen oh seven.
That's nine one seven four one oh fifteen oh seven. So, Stas, you got any uh food related hoo haf in the past two weeks we didn't do last week. Uh no. I wasn't invited to that concert. So yeah, because you really would have yeah, you really would have gone.
Oh, she would have. What are you kidding me? Yeah, are you kidding me, Doug? Mm-hmm. Okay.
Thirteen hours of standing in the hot concrete. Look, she would have just like Al Green. Just call me when Al Green's showing up. She would have showed up just for freaking Al Green. Yeah.
We waited two hours to be let into the festival. But did you have to be there that early? I it got worse after that. Let me ask you a question, Jack. How much did you lower the median age of that audience?
Yeah, I mean, yeah. So my point here is not that this is okay, but you totally could have muscled your way through. And and if you were with Nastasia, she would have she would have parted that audience like a freaking icebreaker. It was a younger audience than you'd imagine. It was in Englewood, and it was a very local crowd.
Uh, and uh it was yeah, it was it was a different audience than I expected. I'll put it that way. A lot of a lot of energy, a lot of young little young drunk energy in there. So people were bringing their own liquor because they couldn't no one's gonna stand in line that long to get a beer. Well, there were people selling liquor, you know, from coolers and then being chased by the police.
It was it was a whole scene. That's totally nostasia's scene. Yes. That's totally nostasia's scene. Someone with a side hustle getting like like, you know, yanked by the police, and she's sitting there bargaining with them, saying in two minutes you're all your stuff's gonna be gone.
Give it to me for half price. Like that would have That is good negotiating power. Get this. When the when the when the peddlers went, you know, they're selling beers in little like, you know, like bottles of tequila and grapefruit juice or something. And when the cops would come, everyone else in the line would would yell to the vendors and then stop and block the cops so that the vendor could escape.
And and you're and you thought this wasn't Nastasia's scene? No, this would have been Nastasia's scene. Now that I'm saying it, yeah. They you know, I know. They don't like my style of concert going.
They want a chill experience. Yeah, this is why Nastasia, for as little as I go to them, she likes going with me because she knows that like I'm either gonna go ape crap or I'm just gonna like dead eye stare or whatever. It's gonna be something. You know what I mean? Anyway.
Yeah. Yeah. We did go to we we we had a few good meals though, Stas and I, the last few weeks, right? Yeah. Yeah.
We went to a cool Japanese place that's super hard to get into in like a strip mall, outdoor parking lot thing. It's good. But I you guys need more jack, so why was it so hard to get into? Like what's their shtick? So they're like one of the first places to have done poke.
Um in like like a billion years ago. I guess. Yeah, like a billion years ago. And they're still hopping. Still hopping, yeah.
Is their poke better than the ones you get on the like all the crap hole places where it's like all stringy and nasty because they stir it too much after they make it and it's got those threads of garbage coming off it? Okay. All right. I'm not gonna oh someone asked me the other day, and I'm not gonna try this, is someone else try it, about using acid adjust for ceviche. Oh, interesting.
Yeah. It is an interesting idea. And they specifically, here's a weird part. They wanted to do, and this part I don't know whether it's gonna taste good. They wanted to know whether it would affect the flavor.
I said, yes. They wanted to do, instead of acid adjusting on a fruit juice, they wanted to acid adjust beer to do a beer vice. I was like, I don't see why it wouldn't work. It's just it's gonna taste like beer, but I don't see why it wouldn't work. I don't know if that'd be good.
Maybe. Probably the less flavor the beer had, the better it would be, like corona style. You know what I mean? Or like a sour beer, maybe. Yeah, but you're gonna acid adjust that sucker anyway.
But like I think the like the automatic would be a good idea is acid adjusting a different juice and doing ceviche, right? That would be good. I think. Yeah. Uh yeah.
Yeah. Wait, and Jack and I found the best bar in LA. Oh okay, define best. Jack, you you define it. You said it really well while we were there.
Vibes only. I don't know. Like this is not like the best bar to get a cocktail at. No. Umstasia doesn't like cocktail bars anyway, though.
The kind of place on the strip that like maybe D-list celebrities will be at and like not really many tourists, and then weird, you know, pirates with eye patches, maybe Yeah. If you say D-list celebrity, I'm sniffing. I smell Polly Shore. Was Paul Shore there? I don't know.
That's a really good dude. Yeah, yeah. So, uh if Nastasia liked it, they must have had some sort of sparkling garbage by the glass. Is that true? No, I couldn't drink I had my wisdom teeth out, so I wouldn't couldn't drink.
Oh God, I hate wisdom teeth. Did how m how did you already get two out before and you got two out this time? Yeah, exactly. Oh, Jesus. Did they give you did did you get the good anesthesia?
Yeah, in my arm, yeah. Yeah, you were out, right? Yeah, yeah. Thank God. Hey, listen, anyone that can hear my voice, get the good anesthesia when you're getting your wisdom teeth taken out.
I don't care if it's a little extra money. Getting your wisdom teeth ripped out, maybe for some people it's easy. Super duper unpleasant. I've both times I didn't have the money to pay for the uh when I got mine, didn't have the money to pay for the the real anesthesia, and I was awake and horrified. The oral surgeon the second time around had to put something over my eyes because my eyes were freaking her out so much.
Like that that look of you ever seen like a rabbit right before it's about to get killed? Like that like super wide-eyed terror look, you know what I mean? She's like, I can't. She's like, she's like, I can't, I can't. Anyway.
So like I'm not. Your roots are like twisted or something, or like we signed. Yeah. My teeth are like a waiter's friend. They're like a corkscrew.
They go in and they're hard to rip out. So, like maybe, maybe if some of you like have you know teeth that want to leave your head, it's not a problem, but I'm just gonna go ahead and say, why not get the decent anesthesia, right? That's all I'm saying. Yeah. So, like, was a recovery bad or was it okay?
It was fine. It was really fine. That shows how like they wanted to come out, you know. There's no stitches, it's fine. Really?
That's good. When I was a kid, you know what everyone was afraid of? I don't even know whether people get it anymore. Did they did they do they talk about dry socket? No, they didn't.
I hate that word socket. Yeah. Yeah. Well, in combination with dry, I don't even know how it works. Like, but like, that's what they warn you about.
They're like, well, you know, the real problem is that uh if you don't treat it right, you could get dry socket, and then it's like the most pain that your mouth is ever going to be in. You're like, what the hell is dry socket? Like, what is like I don't even think it happens anymore. Like, I I I think that's just like, you know, like the boogeyman, something that's used to scare kids nowadays, but I don't know. Yeah.
I didn't get my wisdom teeth taken out till late because here's what happened. Like when I was a lot younger, someone said to me, the dentist was like, You should get your wisdom teeth taken out. And I said, Yeah, why? And they said, or later they'll need to come out. I was like, sounds like later to me.
You know what I mean? Like, what the hell? You know what I mean? Yeah. Anyway.
Yeah, yeah. Yeah. Take them out once they're a problem, right? Anyway. Right.
No tangent Tuesdays on cooking issues. Hey, this is all about eating, my friend. This is not a tangent. Like Nastasi was not able to have a glass of sparkling wine at this bar because of this, and that that is a true tragedy. And I didn't couldn't have any of the Japanese stuff.
I had soup. Soup? Yeah, once was there miso soup worth like waiting in line for, or what? It was fine. It wasn't the like, you know, fine.
Yeah. I was at a uh I don't I forget where I was. It wasn't in Korea, it was somewhere here in the United States in the past week. I forget where. But uh Wegmans, that's where I was.
And they had a like a miso soup in a box. It was like it was like one of those like like uh you know those like instant coffee machines or the they the eat at a cafe and you push it and coffee comes out? But for miso soup, and it's set on it authentic. And I was like, on what freaking planet is like like the word authenticity shouldn't like almost never be applied to food. Ridiculous.
You know what I mean? Like the idea that like authenticity coming out of this miso soup coming out of this box in a Wegman's on in Astor Place is just preposterous. Anyway. I mean as well be. I think it was just like a like a bucket in in back with a pump, and you just go pfft and it goes, you know, like, or maybe it's like putting a I had a really decent um on uh Asiana Airlines actually for a powdered miso soup, pretty good powdered miso soup, where they they little lady was like bop, throws the throws the brick into my cup, goes pours the hot water on it.
I was like, this is gonna be oh, it's pretty good. You know what I mean? So it can be done, but it's not, you know, not the same. I'm sure like with Nastasia's place that she went, they were like measuring exactly how much katsu abushi they put in and waiting for it to drop to the exact level in the pot so it wouldn't get bitter and then straining it out and then making a Niban Dashi, all the garbage, all the stuff. You know what I'm saying?
Was it under seasoned styles or not? No, no, it wasn't fancy, Dave. It was kind of trashy the place. Uh so that's better. I actually prefer Dashi when it's trashy or a little more, got a little more, you know what I mean?
A little more zhuj to it than the hypertension. Right what what's the like bottom of acceptable dashi, you know? Well, in other words, like I'm saying, like in like the the higher end restaurants, like the kind of more subtle it is, and as like you know, an idiot American, I prefer a less subtle dashi with more katsuabushi, a longer steep time, just kind of more powerful all-around flavors. You know what I'm saying? Okay.
So, you know, that makes me uh uh an uncultured Philistine idiot, but that's just still who I am. You know what I mean? No, that still sounds like legit dashi, though. I mean it's not like the you know, just like Hondashi packet or whatever, right? Although you know what?
No shame, no shame Hondashi in your house as like is a good thing to have in your house. You know what I'm saying? Like I like it's a very good, like the box of it so that you can just like sprinkle a little bit in, like instead of salt, it's like salt plus MSG and a little bit of that fish taste. I mean, it's not a bad product to have in your house, you know what I'm saying? No, I have a I have so much.
I always bring Dashi back when I've only been to Japan twice, but when I've gone, I've brought a ton of dashi packets back. Yeah. Stas doesn't usually like an would was it overly comboed? Because I know you don't like too much of the combo, or you don't like combo on its own, but you like it in dashi fine, right? Yeah, I think because we did all those tests at the FCI.
Remember, we ran so many tests. Oh my god, so many tests, just combu, like just combo. It's a lot. Yeah. Like all the tests that we ran were, as they say, a lot.
You know what I mean? Um, yeah. So why couldn't you have? Oh, because you couldn't chew anything solid. Jesus.
Yeah. Oh my god. What if instead what if instead you had done this? I'm not saying this is a good, and you can't use a my memory is you can't use a straw either because dry socket, right? You can't like suck on anything too hard.
Yeah. Yeah. What if you had bought like a battery-powered, like neutral bullet blender and showed up and gotten like the full McGillah and then just like God, bring me a picture of the soup, and then like whatever they handed you, you blend into a smoothie with the blender and then sat there drinking it while they were serving it to you. What would have happened? Oh I mean it would have tasted bad but what what would have happened though.
I think they would have laughed. I think they would have laughed right Jack I don't know. So it's not it's not like it's not like the lady in Korea that almost cut my head off because somebody handed me peppers and she didn't want me to eat them in her fried chicken place. No. Yeah.
Yeah. I think they were all drunk because we were like the last I haven't been to a restaurant I've never gone to one of the famous restaurants where the cooks were drunk the whole time. Like Schwa. I never made it to Schwa. I was supposed to go and they closed what when I was supposed to go they were like no we're closed today.
You know what I mean? One of those things? You ever gone to any of those famous restaurants where everyone's wasted when they're cooking? I mean I'm sure I've been sure plenty of restaurants I've been to the chefs have been wasted while cooking. They just don't maybe they're not famous for that.
They're not advertised. Back in the day Schwa was like the replacements of of restaurants for those of you that listen to the replacements back in the day. You never knew what you were gonna I never went to a replacements concert because you never knew what you were gonna get and I kind of want to know what I'm gonna get when I'm spending money. You know what I'm saying? I don't have enough money to be like if they fall over it's fine.
You know what I mean? It's not my shake. Although you know who I would have paid to see uh completely blotted out of his mind was Mitch Hedberg. The comedian oh my god. Nastasi is the only one of us that goes, I think, regularly to comedy shows, but anyway.
No, Jack was Jack goes. Because of Nastasia, though. No. No, that's not true, Jack. You guys go to your to your own.
You guys like your own type of thing too that I don't like. That's I guess that's true. Hey, Stas, next time you're in New York, uh, former food writer, uh, Daniel Janine from Eater is now like does stand-up only. That's his gig. So we should go see go see.
You know who you know who's preparing five minutes for when he comes out here in November? Who guess? Guess. Please guess. Peter Peter Kim.
No. No. Nick's gonna be my guest too. Yeah, Nick Coleman. Yes.
All right. Prepare like five minutes, like, if you're not professional, doesn't it take five minutes just to even warm up just to get started? How the heck are you gonna do five minutes? Oh, you have to do you have to do five minutes. Like, there's an open mic thing at uh the comedy store, and new people can go up and do five minutes, and you're supposed to have a tight five minutes.
So better be real tight. If you've never done it before, like what is it, like the last joke finally gets good? Like you finally get the audience onto your shtick on the last joke, and then they're like, that's all, folks, and you're gone. That's how it works. But I think it feels like forever, those five minutes, you know.
Is anyone who doesn't do it for a living? Because I'm assuming you've gone. Does anyone go and like boom, they're funny right out of the gate? Good question. I think there have been.
Oh, you mean like a new person never done it before? I have no idea. No clue. Like, you know, like I'm guessing that like the last like minute of these five is the best of any of these of any of them. You know what I mean?
Because it's weird, it's really hard. You gotta get people into your cadence and all that stuff. I don't understand how you're gonna like hook and then and then finish everything off in five. It seems so hard, right I guess that because that's what that's what you do on uh on television talk shows but those are all like real professionals right those aren't like Randos Yeah I'm thinking I don't know I I don't know I guess well record it and we can judge it yeah the Coleman the Coleman that lousy weasel was supposed to come on like now with freaking olive oil I just texted him before the show and I'm you coming on so yeah but it's already too late to have the fresh one I'm already bent I don't know he better hope I he better hope he never almost runs into me and then clocks me wait no that was the other way around all right uh all right Barry M writes in uh could you please discuss the process of balancing tastes in in scare quotes one hears food critics especially on shows like Top Chef uh about taste being out of balance can you give a process or procedure experimentation that helps one learn about how to balance taste well it's a good question but there are no I think hard and fast rules on it. It's just uh most of the time it's really j like other than the flavors, right?
So there's balancing flavors, but most of the time w you're really looking for just the basic five, right? You're looking for the basic five trying to get them in balance. Like is this if it's savory, is this savory enough? If not, I'm gonna hit it with some umami boost, be it like soy, yandu, nutritional yeast, uh parmigiano, uh one of these things, right? Is it salty enough?
And you know, a lot of times if there's not enough salt, then the whole thing tastes flat, right? So it the whole thing goes out of bounds because you need salt. Then uh sugar, obviously, even savory things, a little tiny bit of sugar helps it, and uh and acid, finally. Without acid, most things taste flabby and disgusting. They need a little bit of acid.
And so, like, you know, I always say Jean-Georges' restaurants were always the kind of of the super high end, the kind of best at at dealing with acids. So, in general, balancing kind of that's what you're talking about, not in general things like texture and not even really so much flavor. I think most of the time when people are talking balanced, that's what they're talking about. And rather like flavor things, if flavors out of whack, they might also say that it's unbalanced. Like if I taste one flavor more than others.
Like let's say you hand Nastasi and I something that tastes overwhelmingly of Jasmine from beets, uh, then we're gonna be like, oh, this is kind of out of balance because all we taste are beets and we wish we didn't taste those at all, right? So like people do use it that way, but most of the time when they're you're talking about balancing something, I think you're talking about balancing those basic taste as opposed to aromas. I think balancing the aroma of something is a little more complicated. So for that, usually you'll add um, you know, aromatics at the end to try to pull things out. So I think m fewer people balance aromas actively.
They just were like, it smells good, you know what I mean? Rather than try to balance the aroma. What do you guys think? It's not that different than mixing a music track. Yeah, you sweeten it up, you you know, dry it out or whatever.
You know what I mean? It's like uh balance. Yeah. Equalization. One thing I'll say, and I've said this on the air many, many times.
Don't when you're typically what I like to keep things in balance as they cook rather than try to balance stuff out at the end. Only now at the end. Because unless you're gonna reduce something a lot, in which case you got to be careful about overseasoning if you're gonna do a lot of reduction. But um a lot of times, especially if you're seasoning at the end and then you let something sit, uh, it tastes right when it sits, but then as it I mean, sorry, it tastes right when you make it, but as it sits and like uh it equilibrates more, it doesn't taste right anymore. So specifically salt levels, if you salt right before you eat, and then you eat you let it chill and you heat up that like a stew, let's say, the next day, typically it will need more salt on the second day because the salt that you put into the original one has now soaked throughout the the meat or veg or whatever it is, and you probably need to add a little more.
So sometimes you need to rebalance things, and you also need to balance things for whether they're hot or they're cold. That makes sense. Uh but I can talk I'm gonna drop the pen. I can talk more when uh maybe when you know what I have a food-related thing. Okay, bring it.
I completed my private airline stewardess training. Oh my god. Oh my god. Yeah. So are you like peanuts or pretzels?
I don't really care. Is that what you like? How how what do you do? Private. Well, what do you give out on a private jet?
You have to cook. What? Yes. Do you remember when we were doing the Sous Lee classes and we had a private jet cook and we were like doing and we were talking to him about like what he could do on the private jet? No.
Yeah. I mean, aside from obviously like uh, you know, the buttons who ran, you know, Katie and and her mom who yeah and Ash who r you know ran a private jet company. But yeah, we had a private jet cook in one of our sous vide classes. So what are you cooking? What are you cooking on the airplane?
Oh no, I'm not I'm not doing it now. I just got it done last week. Um but you are able to cook. You are supposed to cook. A lot of these people do not cook.
They put their eggs in the microwave, so that's how they scramble them. Well, because there's no smoke. Right. Everything Everything has to be smokeless, right? No, you can have a burner.
And like Yeah. So what what type of jet were you training on? Some Gulf Stream, blah blah blah. I don't know. Higher than weather G fives are better?
Like you were like doing the full nine? That's like a s I mean that's sick. I mean, yeah, that's cool. Yeah. Yeah.
What are the outfits look like? Does does everyone dress naturally? What? You choose because you you like do contract work. Like a rich person's like, I need someone for two days, you know, and then you like you look professional, but there's no like set outfit if you're on somebody's private jet.
So you could show up in a chicken outfit like on Stir Crazy. I mean, that would not be cool, but uh you don't think a chicken outfit is cool? Gene Wilder and Richard Pryor look freaking cool in those chicken outfits. Yeah. Yeah, no, no.
Plus you have to be ready to like I don't know. I the the class was not about hospitality because I have all of that, so I don't need that part. The class was about safety and putting out fires and being deprived of oxygen while you dri fly the plane. So did they did they put you in uh in one of those uh low oxygen environments and wait for someone to pass out? Yeah.
Awesome. I don't know whether they did with you, but the old thing that they used to do is one person would not have the mask on and everyone would look at the person without the mask to see what happens. Did they do that with you or no? They put the mask on you and slowly deprived you of oxygen as you were flying a simulating plane to until you like almost passed out, and then they bring you back. So how how how how loopy did you get?
Um, not too bad. Not too bad. Yeah. I just keep envisioning the scene in total recall where the eyeballs are popping out. Oh yeah, that was the best on the on the with the like quattle.
That's a good movie. The original. Anyway, uh okay. My uh I had a friend who was a flight attendant, you know, right out of college, and she said that the other thing, and I'm just seeing whether this is still the case, so during training, they would boom, they would pop the they would pop the slide and then they go, go, go. And if you hesitate for even a microsecond jumping out of that door, you're washed out.
Oh wow. I mean, we had to go to a Marriott pool and like uh I don't remember, Sherman Oaks or something, and jump into it and get in the rafts and all that stuff. Yeah. So uh when you take gigs on, you gotta tell us what you cook. That's all that matters.
It's really hard to get gigs. That's why I'm saying this on the show. Like it's really hard to get your first gig. So if anyone listening is private jet wealthy and flies out of the Los Angeles general area. Maybe what I can do both I can do Teterborough too.
Isn't Teterborough basically like like a d a direct connection to LAX? Right? Where what's the private airline? What's the actually what's the private airport? What's the Teter Boro equivalent in LA?
Van Nuys, sometimes Burbank, too. No man. So it's just like a direct everyone's just going bing bing bing bing bing bing bing. Do you get on the helicopter at Teterborough and theoretically? And and then like are also an attendant from that leg over into Manhattan?
No, you don't need a player tenant on a helicopter. Because you know none of those people are getting in a in a car to go from Teterborough. Yeah. Peasants. Peasants.
You know what I mean? Yeah. All right. So yeah, so hire me for whatever trip, and I will, and then Dave, you'll make me cocktails and I'll bring them on the plane. Okay.
Uh Barry M. Uh, we already did that one. Uh Frank, uh, what is the science behind quote unquote layering flavors when cooking? I'm looking for research that explores the impact of ingredient order when preparing a dish. A stew or curry might be an example for the sake of discussion.
Sounds like a McGee type question, but I can't find any reference to him exploring this topic. Of course, there is traditional practices. Many assumptions, but what's the actual impact on the final preparation? I really think it depends. Honestly, uh, I think there is some sort of mystical hoo-ha around it as well, but uh obviously yeah, look, I had John run some tests of sweating versus not sweating veg before vegetables before making a miropoi before making a stock, and he said it made a difference, even though he wasn't caramelizing.
Obviously, if you're gonna caramelize something or cook it at a higher temperature than it would otherwise be able to get to in a stew, onions, spices when you're cooking them in oil at the beginning of the curry, let's say, then adding them early is different from adding them later. That makes sense, right? Spices that take a long time to release their flavors, like bay leaf that you put in whole and then remove whole later, put it in earlier because it takes a long time for the stuff. So that makes sense from a layering perspective. Other things like black pepper, for instance, have certain volatiles that will go away if you uh if you cook them for a long time.
And so you want to add them, you can add them at the beginning for bitterness, which doesn't leave, and you can add them again at the end for aroma, right? So it's like things that lose their aroma over time, you want to either add them twice or add them at the end. Things that need a long time or need high heat in terms of like, you know, pre-cooking in oil or butter, uh, or whose flavors change over a long period of time, you want to add earlier everything else in between, right? Some things extract differently when they're in fats, and so again, also those wanna happen earlier in the cook when it's mainly just fat in the pan. Does that make sense?
But I have no data. Anyway. Uh Kev writes in, I would like to preface this by saying that all liability is waived by anyone responding to this threads, just for speculation, is see what theoretical evidence exists. I'm trying to preserve roasted red peppers in oil. I'm aware that recipes require pressure canning due to the risk of botulism.
My thinking on the contrary is that clostridium botulinum is a surface-forming microorganism. If I'm roasting peppers already, or more likely than not, flash-frying them to remove the skins even easier. Would that process not destroy the botulism? Short answer, no. Uh, I would still water can them in jars after, but this theory would go towards me not buying a pressure canner.
No. Nope. No. Uh but uh there is a way out of this. So, in order to water can instead of pressure can, you need to get the pH of those peppers below 4.6, right?
Now, you're saying to yourself, Kev, I don't want to add vinegar to these things or enough vinegar to make them pH 4.6, right? That's what you're saying. That's what I'm hearing what you're saying. But, and I don't know why people don't do this more. There is a an acidity regulator.
Now listen, it's sodium uh by sulf 8, 88, ATE, not sodium bisulfite ITE, not sodium meta bisulfite, sodium by sulf eight. And it uh it's the it's uh e-code is E514. Now, I couldn't find anyone doing this, but it's an acidity regulator. And here's what here's the amazing thing about it. It does not taste sour at all.
Right? So you can make something that is almost the pH of lime juice that has almost no acidity to it. And you don't need anywhere near that pH. So what I would do is I would sacrifice a batch of peppers. I would get some peppers with like, you know, not with the oil, but with all the water-based liquids, right?
And I would add a small amount of that. You can get it, uh, you can get food grade, but it's a pain in the butt, but you can get it. I've found it. Add a small amount and then uh measure the pH. It's it should require like something like like 10 times less of it than you would use a citric acid to get the same pH, all right?
And then measure the pH. And I would get it, you know, well enough below 4.6 that you're not worried about. Like let's take it down to like 4.2 or 4.1. And like that way you can build up a recipe on how to get the pH low enough. And then a combination of salt and pH with that should keep you safe.
Just make sure you measure it, and then you can water can, right? You still need to kill yeast and whatnot, but then you can water can. But uh I would also add a pinch of calcium, calcium chloride, just to keep them kind of firm, but not so much that you can taste it. That makes sense, uh guys. Is that enough of an answer?
Covered and smothered. Yeah. Sweet. Uh Maddie writes in uh hey, uh, we recently acquired a Macienda Molinito masa grinder. That's a almost $2,000 problem.
And I'm wondering what we might be able to do with it in addition to grinding masa, especially bread and pastry applications, among other things, I do bread RD production. Uh I wonder if there's any way to grind wheat into flour or crack grain with it. Uh grinding uh cacao nibs also came to mind. Obviously, don't want to damage our $2,000 investment, so I'm happy to stick to masa, but I thought there must be some uh other stuff we can do with a big old grinder. Yeah, yeah.
I wouldn't I don't I wouldn't, I mean, I I haven't tried it on wheat. I don't know. Maybe it would work, but I I don't know. I haven't tried it at all. I've never tried one.
But I used to have a uh, you know, a lesser uh masa grinder, and I would not have used it for flour. The plates weren't kind of they I wouldn't have used it for flour. However, you could if it if it's okay grinding dry, I would just contact them, right? You might be able to do like well, I wouldn't do it to it. Like hot, like like uh atta style flour with very high starch damage, like very hot.
I wouldn't do it. Uh in my old masa grinder, I used to grind nuts to make nut paste, and it worked very well. The only problem is I once added sugar and almost burnt out the motor. So if you're gonna grind nut paste, definitely don't put uh any sugar in. Remember, then you have to clean it too, because it's not gonna have corn anymore.
I bet you would be good at grinding sesame into tahini. I bet you'll be fantastic at making tahini. Uh I it would probably make a decent mole. Things that are like medium wet. You know what I mean?
Oh, we have a caller? Caller, you're on the air. Hey, uh long time. Hey Quinn, what's up? Yeah, first time caller.
Yeah, what's up? How you doing? How you feeling? Uh you know, I'm here. I don't have my good mic, but I thought I would check in.
I actually had a question kind of related to this last one. All right, go for it. So I have a bunch of the macienda corn that I paid to have professionally smuggled into Canada. Uh a while ago. But you know, we're not gonna do the fall next to mall process very often.
Because it's very, you know, involved. Uh uh well, I mean, it's well, it's very involved, especially if you don't do it every day. Yeah, so my question is what would your procedure be for breaking down these corn kernels into other forms of just regular corn flour grits polenta, just so that we know we can use them for other things also. I mean, um, so I know that you have uh you have the mock mill that goes on the kitchen aid. So corn is much harder than wheat.
Look much harder than wheat. And wheat is, you know, in turn harder, much harder than oats. Uh and the corn, especially some of the bigger varieties, they sound very not okay when you're grinding them. And so when I grind corn, what I typically do is I put it on an extremely coarse grind and uh I crack them first. Uh and then once you crack them, it depends on whether the corn is more flinty or more starchy, right?
So if it's more real hard and flinty, then I mean remember that the corn the corn being difficult to grind was the reason that uh masa exists in the first place. They had to invent the nickalization was invented as a way to make corn, you know, uh better to grind and more useful for making tortillas, right? So uh yeah. So I would put it on really coarse, crack it all through, and then take a second or third pest. Um my previous mill before I got the milk mill, which is like a metal, big metal burr crying or style.
I think that might be better as a first cast. Maybe if you're worried about hurting, I don't think you're gonna hurt your stones. It just sounds really, really, really bad. You know what I mean? Like it sounds hard.
Should be my final target, you think. If I'm gonna do it. Oh, well, that depends on you. Oh, well. Yeah.
And if you're gonna do polenta, then you should do it fairly coarse and then sift out the fines. Because you don't want the fines. Right. So for polenta, you want, you know, uh, you want to do yeah, you like I would I would I would try to go for uh fairly coarse. I would grind it once to crack it, grind it again, and then sift out the fines, use the fines as corn flour, and then use the uh use the rest as uh as polenta.
Because when I've done without sifting, like it it's it can get kind of more gloppy, maybe than you would want. You know what I mean? Like as opposed to just being like perfect polenta, you know what I'm saying? Oh, by the way, if anyone has money to hire uh private flight, they should also go to spinball.com and reorder some spring balls, right? Oh, yeah, they totally should do that because otherwise we'll go out of business, and then you there'll be none.
So if it i if not enough people pre-order, then uh there will be none. Yeah, the answer is there will be none. Yeah, yeah, yeah. Spinsall.com. That's a good point there, Quinn.
And uh maybe not today because we've talked very little about cooking, but in general, they should uh leave a positive review for us. Oh, you know, five star leave five star review on uh on the podcast platform of your choice because uh it helps us out, you know what I'm saying? And another uh great thing about the Patreon is the Discord full of people that talk about these questions and ideas all day. Yeah, probably more cooking related anyway. Okay, hold on, so let me get me get this cooking question out.
Rock Baker writes in Is there anything I can do with the leftover liquid for my ferments? Some are tasty, but obviously very salty. Can they be desalinated? Rock, I would go the other way around. I would dehydrate them into salts.
Right? Anyway, you with me? Do you guys agree or disagree? Agree. Yeah, all right.
Okay. We got some non-alcoholic stuff. Alexander says, I have a problem that came up while making a non-alcoholic pairing for a new dessert. We wanted to use sesame milk. Uh now that that's good, but uh has a short fridge life.
The issue is that when to work for the pairing, it also needs berries. And so uh when they put the berries in, it curdles, even though they use 210 and xanthan and all that. Uh here's the issue. You say you're not putting sugar into it. You need sugar to stop it from breaking because you need to have it sterically uh inhibited from breaking, or when it does break to break into micro curdles.
If you don't want it to be sweet, if you don't want to add sugar to it, may I say jest, and you tell me whether it works or not. Try the same amount of polydextrose as you would use of sugar and see whether that stops it from breaking. Do like the Orjah recipe, add a little bit of extra xanthan, a little bit of extra arabic, and um a large amount of polydextrose to it and see whether that stops it from splitting because it might microcurdle the way that other things do, like milks and allow you to have it be stable even with acid in it. So let me know whether that works for you, Alexander. I think it will.
And we have two other non-out questions. Uh, two people attending this uh event that I'm cooking. This is from Sherry. Uh, don't drink, would like to batch up a nice uh zero percent for them. I can mix a batch about an hour before they arrive.
Dinner is wood fired pizza and an herbie tomato salad, and Math Man says, Hey, my wife and I are hosting a baby shower, uh, and the mother to be loves making cocktails and misses them in pregnancy. I want to have two or three uh NA's to mix up for the event. Maybe ahead of time would love your advice. Uh don't have a spinzall yet, then buy one. Uh, all right.
So uh we have a drink at the uh at the bar called uh Better Living that we also call it grapefruit and chemical. This isn't good for pre-batching, but you should make uh cream syrup is good for non-oxro shaking because it's got a lot of texture, and that's just uh a one-to-one simple syrup with cream and sugar. Stir it. Uh use American style cream at around 34% fat. Anything like British style, too much fat will curdle.
And then stir in uh for every liter, stir in about a half of an ounce of uh 15% citric acid. That'll that'll firm it up. And that is great. Shake that with uh a dealcoholized uh wine. So I'll give you a ratio uh for that.
You also need to make glass. Glacid is a mixture, and we've talked about it's also Quinn has it on the uh Patreon, it's on my Instagram mixture of um uh la uh um tartaric acid, lactic acid, and glycerin. That's good to have for non-alks. The other thing that's good to have, I mentioned it before, polydextrose, which you can get on Amazon, a 50-50 syrup of polydextrose uh and water is very good for non-ox because it allows you to add body without adding uh too much uh sugar. And lastly, to do good non-alx, you're gonna need a whole bunch of infusions.
So um I like to have things like calamus root infusions around, wormwood infusions, and I typically do three grams into two hundred as a tea and just like cook them and let them sit. Uh those are good to have. Um, so let me give you some recipes that use some of the oh, the last thing if you're gonna do shaking drinks, non alcoholic, uh I want it you make something called goop, and that's two percent methyl F50, 1% uh gum arabic, and and uh 0.2% Xanthan. So here's uh here's one for a quick one. Uh dealcoalized wine, two ounces, cream syrup, three quarters of an ounce, half an ounce of glassid, and uh uh half an ounce of uh goop.
Shake that up. That's a very good uh non-alcoholic uh drink. Um yeah. The grapefruit juice one is two ounces of grapefruit juice, uh, three quarters of an ounce of grapefruit uh of uh cream syrup, uh, and then uh a mixture of uh glassid, polydextrose, acenic acid, oris root, and wormwood. You need a little k for the back there.
I can give you more recipes. We're out of time. The next time we're back or on the podcast uh on the Patreon, I can put some non alcs up there for you. Uh in general, lower the sugar, add polydextrose and or glass it to get the body up, and then add a little bit of a bitter back end, be it something with tannins like rhubarb root or uh teas or things that are bitter like wormwood, to just add a little bit of in the back to make it taste like a cocktail. Let us know how it works, cooking issues.
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