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, uh New York City, New Stand Studios. Uh joined as usual with John. How are you doing? Doing great.
Got Joe rocking the panels behind me. How you doing, Joe? I'm doing okay. Okay. Got uh Nastasia De Hammer Lopez in studio today.
Yeah. Yeah. Got uh over there in California, our only California representative today. Uh Jack, you there? Oh, I'm here.
I'm here. All right, man. Yeah, yeah, yeah. I'm here. In the upper upper left, of course, we have Quinn.
Uh how you doing? How you doing? Yeah, good. All right. So yeah, Quinn's the only person who doesn't live in America.
So yeah. I'm just gonna non-political show. I'm gonna leave it where it is. Uh except I will say this about it in a non-political way. If anyone thinks that Trump isn't serious when he says he's gonna do something that's in his power to do, you've made a mistake.
So assume that the spinzalls next year are gonna cost a lot more money. And if you want to have a spinzall for less than about $1,500 or so, we haven't figured out what the price is gonna be when the tariffs get jacked up to 60%. But so buy them now. Yeah, buy them now. They might be like quadruple.
Yeah, I mean, I don't know. It's gonna be like, listen, adding 60% to the cost of importing a good doesn't just it it it it doesn't just mean that we increase it by the price of the what the factory does, because that price increase then applies to a lot of the other ancillary costs we have to pay, right? Like in terms of the one units that get lost, units that get returned, things that need to get redone. Because anytime we have to throw something across the water, we're paying 60% off of what the what the you know on on board price is. So yeah, it's gonna suck for people that want a spinzall, which means it's gonna suck for us.
Uh which means we may or may not stay in business. So buy it now. That's all I'm saying. So uh other than uh the election, what do you guys have happened last week? Nastasi and I have some good stories to tell, but uh what do you what do you guys have?
I'll tell a quick one just because uh I know you have opinions about this, Dave. Yeah, I think I were out at a Go ahead. Oh, you did? What? No, no, no, no.
You do it, you do it. No, no, I'm uh so Dave has a theory. Wait, me? I have a theory. You have always said to do this.
Okay. So Jack, go ahead. Okay, so we were at a bar, I won't mention the bar, and they had a special cocktail menu, and uh I got one of the drinks uh by recommendation of the bartender, and I tasted it and privately told Stas, I was like, Oh, I don't like that. Okay. And then she said, send it back.
And I said, No, no, it's fine, I'll finish it. And she's and she said no, send it back. No, no, no, it's fine. And then Stas told the bartender he hates it. The bartender said, Oh, okay, well, I'll take it back and give him something else.
Correct. Yeah. You've always said to do that. Yeah, correct. And that's your second drink that you got.
Did you like it? I did. Winning, winning, winning, winning. Everybody winning. It was hard for me.
Let me ask you a question about this. Do you feel better about that bar now? Uh I always liked the bar, but yes. I mean, in theory, yes. It was it was the right way to handle it.
Like on the bar side for sure. They have one, and you have one. Now let me ask you another question. Which drink of the night was it? Your first drink?
Second. Second. Now, not shaming on your did you have another drink after that? I did, yeah. Okay.
So you would not have had another drink if you had to sit there and nurse that drink that you detested for that whole time. So not only did they win because they would have been less likely. Yeah, you're a happier customer, but they made an extra cocktail off of you, which is a huge win from a from a cost perspective. So everybody here has won tremendously. Everyone but your liver is a huge winner in this circumstance.
Right? So you my liver is always winning. My liver's good, man. My liver's good. Oh, you know, there actually there is a lot of research on uh, you know, people who have a certain like uh consumption, your enzymes are in fact higher.
You can like have a higher or lower ability to metabolize alcohol. That's why when people don't drink for a while, then they have one or two drinks, they think they can drink like they used to. They can't. Anyway, uh they cannot. But um anyway, yeah, so that's a win.
So I hope that you've taken that under consideration. However, I also don't do it. It is the correct advice. It is the correct advice, but it is not the advice that I myself can take for myself because it's just not in me to be like, I hate this. You know what I mean?
What's the worst thing you've consumed because of that? Oh, I mean, what like in, I won't say in a restaurant, I'll say it like I mean I mean I've told this story years ago, but uh my um my stepfather's my stepfather's stepmother, Dee Dee, she was famous for her cheesecake, right? This is in Meantford, like outside of Boston. And so, you know, you it was like you had to like everything, not only did you have to like everything, but like, you know, she fed the hell out of you. Like she fed you until you popped.
You know what I'm saying? Like it was an absurdity. So I eat this entire this huge, we had huge like family dinner with the freaking, you know, with the with the gravy with the pork chops and the freaking brajole and the freaking sausage and the pasta plus like appetizers for hours beforehand, like thank God I wasn't drinking wine at the time, or I would have been completely under the table. You know what I mean? That kind of meal.
And so she busts out cheesecake. Now, at this time in my life, I love cheese. Love cake. Hated, hated cheesecake. I love cheesecake now.
I've grown. You know what I mean? Hated cheesecake, detested it. It's like it's like one of those things where I'm like, oh, cheesecake, oh, you know what I mean? So Didi's like, my famous cheesecake.
And she pulls out this like giant, you have to picture Didi. Dee Dee, Didi had been a hairdresser. So, like she was born in the 20s. And so, like, you know, her fashion froze some point in like the 60s, and she's like uh Medford, like uh Italian, like, and she was a hairdresser, so her hair was poofed up in a very particular way, but she was an older woman, so the hair was poofed up in a. I hope you can picture what I'm what I'm trying to get out of here.
So she comes out with this cheesecake, and she's like, oh, a big slice for little Davy. And so, like, I'm like, I'm like like eating my way through it. I'm like, I'm like, I have to have to. So I plow my way through this cheesecake. I make it to the end, and I was like, She's like, oh, you like the cheesecake?
Have another slice. And she pulls out another slide of cheesecake. And I had to pound through two slices of my least favorite dessert. So that was the kind of worst thing that I've ever plowed through that I don't like. You also go the other way where we had to not eat at that house.
What? Which was that? No, this that has nothing to do with it. Styles is trying to bring up this story. We have a total ad nauseum.
We're not gonna talk about it. Then why'd you bring it up? I was just thinking that you do it in the other direction. You're you are that scorpion or that snake riding on someone's back, and you sting them and everybody drowns. You're like, my nature, you're the a-hole.
You're the one that put me on your back, you jerk. You know what I mean? That's you. Anyway. Uh what about you, John?
What's your least favorite thing you've plowed through? Oh, so I ordered a dirty vodka martini at a bar. Somebody had put the honey syrup in the olive brine instead. And you powered through it? Yeah.
Jesus. Yeah, really unpleasant. I just don't know why you would power through it. Yeah, I just I don't know. I don't want to send any.
I'm fine sending shit stuff back. Yeah, yeah. The other question is like when you're when you're going as a pro, then if you can't send back if you think you might get comped either. Like that's the other thing. Oh, God, right.
Yeah. If you think you might get comp, you can't be like, yeah, this kind of sucks. You know what I mean? You can't do that. You know what I do though?
I I've made up fake allergies so that I don't have to eat the stuff if I get comp. I know that you do this kind of thing. I just can't. And then I get the good stuff. Like I get extra tuna belly.
Oh no. You can't have any, you can't have the tuna belly because it's got like a little bit of we're worried there might be some cross camp and tank, and you're allergic. It's just not a good idea. No, no, no. I see allergic to uni and why am I?
Why don't you just say this? I hate uni. Just say that. I love it. And you know why?
Because they're like, oh my God, that's crazy. Uni's, I don't want to hear it. I just like usually when I say I hate Uni, they're like, oh my God, wow, it's the and I'm like, fine. You know what they say when you say you're allergic to Uni? They go in the back, it's like, she ain't allergic to Uni.
There's no one allergic too. We don't have to have that conversation though. Like, I don't have to hear them tell me how great Uni is, and yeah. No server worth or salt is gonna say a a freaking thing to you about your likes or dislikes. They always every single sushi house that I'm like, I really don't like Uni, and they're like, Wow.
Or like the guest next to me will be like, What? You know, hate it. Hate it. Yeah, that's me. That's what I do to you.
Yeah, I know. Every friend, I hate it. Yeah, but then but then Jack, you know her. So if she says to you, if she says in your earshot, I'm allergic to Uni, you're just gonna be like, wah, and then she has to have the conversation not only about that she doesn't like Uni, but that she's a liar. No, it doesn't I mean like I'm allergic to it in a way that makes me hate it.
How about that? Like I'm I'm nope. No, allergies are a real thing, and we in the restaurants have to take it seriously. It's a whole different level of taking seriously. Seriously, allergies, yes.
Yeah, it's a whole different level of a restaurant. Is there anything you can't eat? Yes, I can't eat uni and scallops. There, sure. That's yeah, exactly.
But that's not what they usually they say. Any allergies at the table. But I also say it in a sushi place. May I other any of you? But I also say it in a sushi place because if you're getting like the thing, and it's usually part of the thing, I want to enjoy like another delicate thing that you know that's not uni.
So yeah. What uh by the way, what is the non what is the nice way of asking what they can't have? I was just thinking about that. I don't know. Like what is a way restrictions?
Yeah, dietary preferences. I don't know. I don't know. Like there's got to be a way that doesn't try anything you don't eat. I think that's good.
It's simple. Yeah, I guess. Except for like you know what I mean? Like someone who truly can't have something, you know. But then they can respond and no, is there anything you don't eat?
Yes, I'm allergic to this. Or I really don't like this. And it's just like you tell them what that thing is, you know. You're kind of reminding me of the um the waitress uh in Twin Peaks when they ask for the specials at the diner. Oh, it's been so long.
I don't remember. Like what like they say, well, we're we want to hear about the specials. You want to hear about the specials? We don't have any specials. That's the way to do it.
If you have no specials, then I don't have to waste time thinking about them. I go blank the minute someone talks about specials. I I hate hearing it phrases. We have some additions to the menu this evening. I don't know.
It's just that sounds really good. I can read a board, I can read a little piece of paper, but as soon as as soon as someone says, We have the I go, that's what I'm hearing in my head. And then every once in a while, like I like I can hear individual words. So if they say like pork belly, I can be like, wait, what? What are you doing to that pork belly?
Oh, it's just a little bit shredded. Okay. You know what I mean? It's like anyway. But that's on me.
That's that's in the Discord, by the way, uh, he says they ask allergies or aversions. They get serious about allergies with cross contamination aversions, they keep it off your plate. That's a nice way to put it. Yeah. Keep it off my plate.
Aversion. You guys start telling people says you have bacteria aversions. She's like, she's like uh aversion to scallops, uni, and the dude next to me. Yeah. Yeah.
Uh all right, John, you went to the superiority of Bergair. Yeah. Delicious. Great spot. Uh yeah.
Really Did you have his fries? I did. How were they? They're very good. I had uh I had one of his in-betweener fries.
I hadn't have his final. No, I liked it a lot. It was good shape, size, all that stuff. Um but I also liked how you could still I don't know, like there was a distinctive taste of potato coming through, not just yeah, I don't know. It's a it's a hard thing to describe.
This is why Dax Okay, get this. So the average potato chip, for anyone that knows anything about making potato chips, they're theoretically easy because all you need to do is get all of the water out of them before they burn. The only thing that you need to do is get all of the water out of it. You know, or 97% of it out before it turns burnt, right? Yeah.
So uh if the potatoes are too high in sugar, they get real dark. If they get real dark, typically they taste kind of burnt. You know what I mean? Like, so what most people do is soak them, right? But Dax doing non soaked and soaked side by side, every soaked one, he's like, these don't taste enough like potato.
So then you have the problem of having to you can't really control the potatoes that you get in a regular supermarket to the extent of getting their sugar level down. So I don't know. Interesting problem. Interesting problem. Yeah.
But keeping the potato in, a lot of the way you keep it. Oh, I wonder if you made some sort of instead of water soaking things. Like, what if you had sort of some sort of like thin potato stock? Like could you soak them? I don't know, whatever.
It's an probably not, because then you'd be starching every crap out of them. What is the non what is the non-starch flavor of potato? I mean, like technically, we would have to ask Ariel or someone who has done like HPLC stuff on on potatoes. But uh, you know, Dax can very clearly Dax can very clearly tell the difference between a potato that has been put through water even a little bit and a potato chip that has been um and the same is true for fries. Uh, you know, if you I wonder like so, like, you know, people who do no water blanch and just do a like in Belgium, right?
They do a lower temperature oil blanch. They just control their oil better, right? They don't do a water blanch in Belgium. No, they don't. Right.
And so, you know, maybe that is the best potato if you can control your oil properly. Don't know. I mean, they do make the best fries that I have had out. You know what I mean? Um, so you know, and by the way, most of my fries studies were before I did a lot of the potato chip text tests with Dax, who clearly could tell a soaked potato from a non-soaked potato and clearly preferred the non-soaked, right?
So um, anyway, so maybe I'll figure out how to condition potatoes better to get their sugar level down. There you go. Nummy. Yeah. Nummy.
All your free time you can work on that now. Yeah. Assuming we go out of business with this fins all's effects. Yeah, the best. Got a backup plan.
That's great. Yeah. So speaking of business, Nastasi and I had a super fun time yesterday. What did we do, Nastasia? We cleared out the storage unit and part of my house.
Yeah. Yeah. So uh Nastasia, we had to get Nastasia's Nastasia's moving out of Stanford, so we can now tell you where her house was. On the water. Yeah.
Yeah. But it's like a tiny house, like a carbuncle, like a barnacle on the on the end of the land, like right in Stanford in a place called Chapan Point, right? And she lives next to the giving ahead of like this house is smaller than most people's garage. Yeah. Right.
It's a freestanding house. It's but it's on like a good chunk of land, but it's it's smaller than most people's garage. But the people next door are the kind of people that have an infinity pool next to the sound, right? So that's the kind of like difference in in so Nastasia's like, I have to throw my bed away. I'm like, okay, fine.
So I go up now. The only way to get upstairs in Nastasia's house is like a spiral staircase that, you know, you it's it's bare it's barely big enough for an action figure, right? And so then you're going up this spiral staircase, and she's like, I need to get the bed down. And so I'm so tired and angry that I like just I pick up the mattress and I just start shoving it into the stair. And she's like, it's not at work, it's not working.
And then she's like, Oh yeah, there's a hatch. Classic Nastasia. So you wanted to take off the sheets, and I was like, No, I hate mattress. Uh I hate seeing mattresses. It's an interesting fact.
Yeah. That's an interesting fact, ma'am. Anyway, so here's the good news. So we have to be I have to be at Stanford at nine for any of you that AM, for any of you that like, no, you can't really get anywhere on I-95 in and out of New York City at any time of day for any reason whatsoever. So, like, I'm like, okay.
So I get up, walk the dogs, get ready to go, ready to go. I'm gonna be there before nine. It's super excited. All of a sudden, I come back in with the dogs. Jen, my wife is like, what the hell is going on?
I'm like, what? I go over and guess what? Does anyone remember when I said that when you store lye, concentrated lye solutions in uh polyethylene, especially LDPE bottles, that they're not secure and that the LDPE bottles can leak? Well, guess what, folks? It turns out that I had some solid lye, not a lie solution, in an old spice, you know, those plastic, like the large restaurant-sized spice uh bottles that are shaped kind of like a house.
Yeah. They're LDPE. And uh I had a bunch of lie in it. And the lie, I'd noticed the lie had gotten hard, you know, so it's like rattling around, but you know, whatever, like you know, within a couple of percent, it doesn't matter for pretzels, right? So I just kept a small amount of solid lye left in this spice thing for pretzels.
And what had happened is is that a little bit from opening and closing it if moisture had gotten in, and it was able to, or it wasn't sealed enough. It was some moisture enough was able to get in. Uh, lies incredibly hygroscopic, soaks up water, that there a lie solution formed against the wall of the spice container, which then ate through the spice container, which then allowed more water to go onto the lye, which then formed a lie solution, which then dripped, very concentrated lye solution, which then dripped down my shelves onto everything I uh owned on the way down. Like, you know how you store, you know how when the DOH comes, they're like, you can't have chicken over beef, over fruit, over salad. Right.
So I had done that, but with lye. So it had ruined everything. And so it had also gotten on gen. So I was in serious trouble. And also, I had to go through like an hour of cleaning before I had to go up to the to the thing.
And you know, thank God I had a boatload of vinegar in the house. So, you know, you you wash everything, then you spray everything with vinegar, you wipe it, and you smell it. If it smells like lye, you're not done. So you have to thank God, you know, it has like a bit of an aroma, that kind of pretzel y, you know, basic aroma. So then, you know, lye, you know, and then I have to soak all my cell shelves in vinegar like three times to try to get rid of the, you know, and if the the wood is hosed in a lot of it.
It literally ate the top layer of veneer off of like one one of the shelves. He always has lye. And it's labeled says lie. Yes. Right.
And you don't, you you just like leave it as is. You think it's inert. Well, you think it's safe. Yes. Okay.
All right, never mind. Plenty of people keep lye, like soap makers, pretzel. This is not your first lie. Yeah. No, no, not at all.
I mean, I I've I've had lie experiences myself, but now I know, like, you kind of kinda check on it. Yeah. And don't just do like muric acid, same thing. Yeah, you keep it. Shake of make sure it's going forward, I'm never gonna have lye in the house.
Now, whenever I make pretzels, I'm gonna have to use sodium carbonate, which is a chumps pretzel. It's a chumps pretzel, people. And the way you make sodium carbonate, obviously, is to is to bake uh baking soda. It then gets rid of and turns goes from sodium bicarbonate to sodium carbonate, which is a stronger base. That I can have in the house.
It doesn't eat through anything, but it ain't no lie. But my point is we're if one someone listening to me is going to keep lyee in the house, first of all, uh be aware that it might cause a problem. But secondly, keep it in glass. Just keep it in glass. But just but just if you are keeping it, what's the plastic that you can't keep it in?
I'm not sure. Uh like uh, you know, there is a plastic, you can't keep it in it. I'm sure it works in me, maybe polypropylene. I don't know. I like all I know is is that unless you know for a fact that the chemistry of the plastic you're dealing with is good for lie, don't.
Like only store it in something that you know is okay. You know what I'm saying? Uh because, you know, I've had more than three heartache experiences with lye. You know what I'm saying? This reminds me, obviously it's the opposite end of the pH spectrum.
But this reminds me a lot about like end of episode two of breaking bad. You know what I mean? Oh, where they dissolve the person. Yeah. That's a good poll.
I mean, the injuri the interesting thing about acids, right, is that the like how violently different acids attack different things is dependent on what it's attacking and also on the acid, right? So some acids are much more aggressive on certain substrates than uh than others, right? Like uh what would they? Do they use sulfuric? Because that's what I would use to dissolve uh organic stuff.
I forget. But again, Walt tells Jesse to get a very particular type of material and then he ignores him. Yeah, that's it. Yeah, yeah. Well, you know, don't worry, it all ends up badly for all of them.
Uh, but the the yeah, I I I just can't have that kind of crap in my house anymore. Like, you know what I mean? I even yesterday afterwards, I had a bunch of glacial glacial acetic acid, which is also nasty stuff. You know what I mean? Like highly corrosive glacial acetic acid.
So I uh I don't know why they call it glacial, by the way. I have no idea. It just means basically pure acetic acid. It's like 98%, right? Glacial.
Glacial. Don't know why. But not like there's no glycerin in it or anything. No, and don't find it on glaciers to the best of my best of my ability. Maybe, maybe someone was like, maybe someone's like, you know what F's your crap up?
Glaciers. I'm gonna call this stuff glacial. Yeah, I have no idea. But uh it is nasty. Like if you drip it on a concrete floor, it's like you know what I mean?
Like, you know, so uh I had some, and so what I did is I poured a little bit into a core container and then uh flooded it with water, and then just did that until I had only a little bit left, and then I turned it into I I saved some 24%, which is fine. You know, 24% is fine. So anyway, so I ended up making it in time, and so Nastasi and I had the great pleasure of throwing away uh 2004, about 900 pounds of uh stuff that we had paid $490 a month to store for the past storage is the worst. We had been paying $490 a month forever to store all of this crap. And then so people came, right?
What do people come and take? Barely anything. Oh, they took what? The freeze dryer. Yeah.
Um, you pushed the press on someone. I like it. I push the press. That's like, you know, yeah. So that's yeah, our 20-ton press is gonna get used in a cocktail bar again, which feels good, along with all the Delrin that I had, you know, made into a press basket for it.
The freeze dryer, which was originally, I think Harvard or MIT, then uh Robert Millican's who gave it to Alex and Aki from Ideas and Food, who then gave it to us. It's now been passed along. That's the freeze dryer, right? Uh no one, no one took. Here's how I'm shamed.
We had a giant fish poker. No one took it. I know. It went in the dump. Went in the dump.
Oh. My first bass I'd ever bought. I ruined it by trying to turn it into a bass banjo years ago. And I had kind of ruined it. It never played the same afterwards.
So I'm like also like I'm 53 or 54, whatever it is. Did you say bass banjo? Yeah, I took my I took my 19, whatever it was, 85 uh Japanese built magenta or raspberry was the actual technical color, uh, P jazz bass. That was the first base. First, like I bought it with my own money.
It's the most money I ever spent. The only reason I know how to play bass was because I had spent so much money on this thing. I played the hell out of it. Had a very thin, you know, four-string fretted, had a very thin neck. So, like, unlike a lot of like um uh P bases, which had kind of a fatter neck and a little chunkier, it's a very fast-playing bass, which suited my style.
Anyway, I got rid of it. I put it in the dump. I didn't hurl it. So all of our old rotors, I threw them as I frisbeat them. By the way, especially wait.
Wait, wait, wait. Dave has always Dave has always made the case, or we both have that Dave and I can have uh fun in a pile of camel shit. And that is dung. Dung children. Yeah.
And um, and it's true. Yeah. Like we literally had the best time. Yeah, people, because people like, first of all, people show up and we're like, they ask someone's like, does this work? I'm like, I don't know.
Not my problem. Literally, everyone who came, I was like, listen, listen, no warranty express or implied may kill you, may light your so someone, oh, they didn't end up taking it. Someone was like, What's this? I was like, Oh, that is a Sears All uh 2.0, a Sears All Pro prototype where they just inflated a regular Sears all, so it's incredibly unsafe because it'll tip over and light your house on fire. They were like, no, thanks.
I was like, Yep. Yep, yeah, yeah. We saved the very first Sears all we ever made. That we saved. Yeah.
Yeah. Yeah. And we we spent $15 dumping all of our stuff, which is cheap. Well, my car though. So the the other thing is like some things I didn't think were gonna go, like my stereo microscope.
I'm like, nobody wants a stereo microscope. Then someone took the stereo microscope. I was like, oh good. It's a nice stereo microscope, very nice. You know?
Yeah. You know, yeah. But it's sad. There was a lot of really good stuff that people didn't take, you know. Yeah, sad.
Yeah, when she said that she means the wine Santa. Yeah, wine Santa got junk. So wait, Dave, did you say yesterday? I think I was outside, did you? Did you say that was right in my balls?
What? Did something in my house hit you square in the bottle? Probably. Probably. Oh my god.
Oh, it was so fun. The whole day was so fun. But you know, but the only thing is like for all the pain, it was like we threw away a danger fuge. Yeah. Yeah.
So like for all the pain, you're like, goodbye, big chunk of my life. Yeah. Goodbye. Yeah. Like years.
You have no meaning. You know what I mean? But you know, and I'm not. So I get home and Jen is like, didn't it feel satisfying? I'm like, nope.
No. No. No. No, I don't feel better. I don't feel anything.
I just feel sad. Yeah. Right. Yeah. Yeah.
Feel sad. I paid $490 a month. I feel sad it's all gone now. Did you have some type of disclaimer when people bought it? That you know, you're buying under own risk.
We said it out loud. We didn't have it. Yeah. I mean, we didn't we didn't charge anything. It was basically like a hallway.
Yeah. Inventors. Yeah. So the person who took the uh the person who took the press was like, I'm not sure it's gonna fit in the oh it'll fit. Dave made it fit.
I'm like, I don't know how your car is gonna look afterwards, but it's gonna fit. Yeah. Yeah. You know what I mean? Like, yeah, you know, for the you know, some people who like don't know me in that mode now know me.
Well, it's funny, not a lot of people are like you or me, where it's just like get it done. Like they're like, that's not it, and then you're already halfway, yeah, you know, like through the thing. Yeah. You know whose line we used a lot was uh from the SCI when I've told the story a million times, but Nastasi and I were cooking a raccoon. Cooking a raccoon.
I don't know why this came out so much. And first that comes by no the tour, the tour guide. Yeah, with a tour, people are like, what is he cooking? I don't know, baby. And it keeps walking.
So then we just go like so like everything like style every time you ask me, Styles is like, what was that? My getting crushed or mangled, and I don't know, baby. That was it, you know, the whole time. All right, all right. Questions, questions.
Oh, by the way. Uh you didn't ask what? Oh, you asked Jack and Quinn if they had anything interesting. Oh, Quinn Quinn didn't say anybody had anything or not. Well, I mean, um we think.
Well, it's been like two weeks, so it's I mean I'm trapped. I know. And unfortunately, next week I'm gonna be in Barcelona. So I don't know. We have to make up some of these.
You know, for those of you that aren't on Patreon, you get what you pay for. You get what you get, and you don't get upset. But we need to make up some of these for the uh for the Patreon folk. Uh but speaking of Patreon, for people that are um that are, you know, you know, questioning about the Patreon. I am going to try and upload some bonus content uh myself.
I uploaded a video breaking down one of my gelato calculators a little bit. Did you say Boris content? Do you say for what do you say? Oh, bonus bonus. No, now I need some Boris content.
Anyway, uh, do I have you know I don't know any Borises? Yeah, I don't think I'll do that. We know we do, John. We know Boris Lopez. I met my first Boris just the other day.
Yeah, yeah. Oh, nice. How how a good a good Boris or a bad boy? Um okay Boris and Natasha. Dave, you know who that is?
No. We had to make up for trailing edge technology. We had to make up a name for that account so that it seemed like we had an assistant or something. I don't know. And so it was Boris Lopez.
Yeah, I use the Boris, I used the Boris Lopez email address like twice a week. Is it pronounced Lopez or is it pronounced Lopez? It's spelled Lopez. Yeah, pronounced it Lopez. Boris.
So for those uh by the way, if you're listening on Patreon, you can call in to 917-4101507. That's 917-410-1507. That's the only way to listen live. And your questions are theoretically prioritized. We're gonna get to your questions in a minute, but you want to tell them uh why they might want to be on the Patreon.
For instance, the the discounts they might get. Yeah. Regular non-Patreon chumps, by the way, can get a discount. Not that you're a chump if you're not on the Patreon, but you know what I mean. Uh can get a discount uh for a glass van uh by using the code uh Dave Arnold No Spaces, uh capital D, capital A, but Patreon members get a bigger discount.
What else they get? We get discounts also with Grove and Vine olive oil, uh which is delicious, delicious, uh delicious kitchen arts and letters, and we have guests on their books. Um so Miley Carpenter, who's been on the show, she was over my house, and uh she pours some of that oil that he that Nick tasted us on from uh you know uh Grove and what you know, whatever it tasted us on, and she's like, This is delicious. I was like, Yeah, so good. You know what I mean?
That's what I said. I didn't, but I did, you know, so it's delicious oil. Yeah, no, very good. Um, but yeah, a bunch of great things like that. You know, as you know, we get great guests on and things like that.
So um, yeah, check it out. Patreon.com slash cooking issues, bunch of different membership levels. Um, if you want to participate, access to the Discord. Do we ask them about what guests they want? Yeah, I think they chime in in the Discord.
People make suggestions. Yeah, there's a suggestions channel in the Discord. Okay. Yeah, so there you go. Okay.
Uh all right. Uh so uh mathman writes in. My in-laws visited Hungary. I really want to go to Hungary. Need to go to Hungary.
Anyway. Uh my in-laws visited hunger. Because like you can just fly to Vienna and then drive, get a couple days in Vienna. See. Then drive out.
Yeah. See all the cool stuff. You know what I mean? All of it. Yeah.
Yeah. Never been. Never been to uh never been east of Vienna. Same. Not, you know, all the way.
Yeah. Anyway. Uh my in-laws visited Hungary and brought me back a few varieties of paprika. Sweet Hungarian, smoked Hungarian and smoked Spanish. Why should why are they bringing back smoked Spanish from Hungary?
Doesn't make any sense. Makes no sense. Anyway. Uh, what are some recipes to highlight their flavors and not be drowned out by a lot of other spices? I mean, I use a lot of uh paprika, often smoked, um often a mix of sweet and the the you know spicier ones so that I can get um you know much larger quantities of it in.
I almost exclusively use it in tomato-based recipes though, like uh the uh, you know, Shaksuka style things or um, you know, a lot of things like that. I'm trying to think of anything not, you know, I put it into my fake stuff cabbage that you know every people enjoyed it, whatever, even though it wasn't with the real meat. Um, I don't know, what else? What do you guys like it for? Mayos.
Oh, mayo? Yeah. Yeah, I'm a huge fan though. Uh next time your in-laws go, get and you can get it here, get some uh Harigo's pista and some Eros pista, which is the Universe brand of the Hungarian pepper pastes that are different levels of uh of spicy. And uh I've been using my own mix that is did I talk about this already?
Where I bought like 30 pounds of red jalapenos at the market. So at the end of the pepper season, jalapenos, you know, jalapenos go from green to red. I love the taste of red jalapenos. They're not super popular, I think, because they don't keep very long. Uh whereas, you know, green jalapenos keep almost forever, right?
Until they turn red. And then they're ripe. So I bought them for like at the farmer's market, like locally grown for like $3 a pound. And I bought like 30 pounds of it. And uh I took the cap off, you know, the green, sliced it, de-seated it, but not crazy.
It didn't go crazy on it, right? And then blended them with uh 11.5% salt, uh, 1.5% citric acid. Peppers have a lot of ascorbic. I didn't say this already. Peppers have a lot of ascorbic acid in them.
So they don't um they don't need vitamin C, but the uh adding a little bit more acid to them, uh dropping their pH a little bit helps maintain color. So uh, and then I added, I want to say about a quarter of a percent or a little less of Xanthan and just put it in the cuisine art and went boom and like turned it to a paste and stored it. Stored it at room temperature for I don't know, like a week or two. It does ferment a little bit, so it needs some space and then refrigerated, and it's pretty stable in the fridge after that. You don't need a refrigerator, it's not gonna go bad, but it does kind of you know puff up a little bit.
But after a couple of weeks of fermentation, it gets a little richer, a little rounder. Um delicious. And so there's a Hungarian version of that uh that I highly recommend that you get. And I use that in everything. You know what I mean?
Anyway, was that uh covered? Covered smothered some other cap. Discourse, Discord, bring us out your favorite uh things to use uh the paprika in. Frank M writes in, Dave, uh, have you mentioned the brand and model of grain mill that you use? Well, interesting question, Frank.
I have recently tested very many grain mills, seven to be exact, and uh there's only one major variety of grain mill I have not tested. So the kinds of grain mills that I have tested are the KitchenAid, don't use it. Uh Mock Mill 100 works fine. Uh the one I use, just see in case you want to stop listening, I use the Como Mio, K-O-M-O-MIO, M-I-O, because it's the cheapest by far of the Como line. It's very similar to the mock mill, but it's easier for me to clean.
The mock mill, I find you have to, the way that I grind, I have to clean them a lot because uh I grind them very fine. And so like I need to clean off the stones and all of this. I clean them off every time, and the mock mill is much harder to clean. And I find that the Como is just as repeatable. So that's the one I use.
But I've also tested a Red Cell. Eventually I'll do a video on this. I tested the Red Cell, I've tested impact mill, the uh Lee Royal, I've tested uh old old mills like the the one I used to own, the um the Mormon mill. The only one I haven't tested is the Neutra mill style slash uh if someone wants to send me a neutral mill to test or a whisper mill, great. That's an impact mill that works differently from the Lee uh Royal Organic Impact Mill.
So if anyone wants to send me one, I'll test it, I'll let you know. I've tested them extensively on the flower types and et cetera, et cetera. But that's what I use. Um I will say I I do have a use. If someone can find the kitchen aid metal mill uh cheaply.
Well, maybe you should have said this to me yesterday because I just threw one away, Quinn. If you would watch the video where I showed all of the things that I had, I just threw one away. They didn't. He gave it away Well, we don't own it anymore. Somebody took it.
Well, then maybe they're listening. It is good for like cracking harder uh grains and corn into like a coarser uh meal. Yeah, it's fine. I think hey, you know what's really fun is uh a fl an oat flaker, right? In fact, well, for kitchen aid, the only thing I would use it for is for beer making, basically.
Uh, you know, yeah, uh but uh I bought a uh you know Atlas Marcato, the the pasta roller that of note. Uh they make a they make a flaking mill. Bought that. You know what's delicious, people? Freshly flaked oats.
You know what tastes real good? Freshly flaked oats. So much better than no offense to the the ugly Quaker man on the Quake tube, but freshly, it's like the smell is just freaking great. Stasia's literally got her head down on the freaking table. Wake up.
Okay. Uh Mike C writes in hey, hoping to get some advice to ensure my breading sticks to fried chicken better and doesn't become soggy post-fried. My standard recipe for buttermilk fried chicken sandwiches starts with marinating the chicken and buttermilk and spices, and then add some buttermilk to the flour dredge to create some craggly bits and coat each piece of chicken liberally before frying off at 350. Uh, since I fry in batches, uh by the time the last pieces are done, the first ones come out of the wire rack. They are salgy.
The coating also pulls away from the meat. Any tips for breading that sticks better and remains crispy? Thanks, Mike C. All right. First of all.
Look, there are a zillion ways to make crispy fried chicken, right? So, like almost everyone who rates fried chicken for theoretical living, they give the the best in show to a place called Willie May's uh scotch house in New Orleans, and those weasels use wet on wet. They take it directly out of uh of a wet situation, uh put it and throw it into the fryer. So it's like it's crazy. You know what I'm saying?
So, like it's I think hard. So, you know, we had a fry consultant we spoke to and thinks that it's protein drip out of the uh chicken that's causing that that stuff to be uh as good. Um I use dry, I use I I dry off my chicken skin, like I air dry my chicken before I uh before I bread it, and I do dry, wet dry, and I don't have any kind of blast-off or or uncrispiness problems. So there are technical ways to solve this in terms of like how your batter form works, like whether whether it's dry beforehand, whatnot. And then there's also ingredient things.
You can make great crispy fried chicken without using any fancy technical ingredients. I'm just gonna say that. Some people use fancy technical ingredients and get a good product, but it is not necessary. Some people use uh all kinds of random starches and they can create great effects. Also, not necessary.
You can create them the same effects. There are many ways to a crispy fried chicken. One of the things I'm gonna say is I didn't see in your list any leaveners. You need a little bit of leavener in uh in one of these uh batters because if you don't leaven it, uh, so like this is what I'm told. Uh what happens is is as the water in the skin and chicken uh like turns to steam, if the crust isn't porous at all it's just gonna blast off it's just gonna get nuked off of the skin right so it needs to be somewhat porous and aerated with some sort of leavening to allow you to get all of the steam out of that that area without kind of blasting the blasting the crust off the other thing on adhesion you know if you're not gonna do a wet wet situation like Willie May Scotch house right I think in those situations it is better to have uh like a tack dry skin that also means there's less water to evaporate which I think makes adhesion easier right so I do a flour I do a flour dust then uh I put the uh I use buttermilk egg I think protein uh like a little protein like egg or you know my friend's uh theory about Willie May Scotch house the protein drip which sounds so gross all coming off of the chicken right like that uh some sort of protein in it to help kind of like glue the whole uh thing together um and like the leavener I put it in the in the wet so I have buttermilk egg and uh both soda and powder in in that so I go flour boom into that also my salt and pepper and stuff is in the liquid because I find that's a lot easier to dose than it is to dose into the flour and then into the flour.
If you want to do the little craggy bits, do the little craggy bits. Or just double dip the freaking chicken too. You know what I mean? Or some combination. It doesn't matter if they want to brine still.
Would you suggest just a water brine and then dry flour, buttermilk flour? I use uh I use a milk brine, not a buttermilk brine. And I've never tested it. It's just what I've done for the past 30 years. So I have a recipe on Food and Wines magazine that is like last time I checked was like five stars, eight billion ratings or something like that.
So if you want to know how I make my fried chicken in particular, you can look up my recipe on food and wines uh uh what's it called? Maybe it's four and a half. I don't know. But it's it's well-rated recipe. Just look it up.
And um, you know, I've made I made that chicken like every day, every Sunday for, you know, I don't know, 20 years, something like that. And so like I made a lot of it. Um that is I milk brined it. I don't know if it actually made a difference, but it was very salty, very wish. So I I would salt the milk until it tasted like the ocean.
I would add sugar to it until it cut the salt back a little bit, and I could start to taste the sugar. Sometimes I would add spice to it as well. Not that I know that it makes a difference, and I would soak it in that uh for a while and then uh you know, a couple of hours, and then air dry it for a couple of hours on a rack in the fridge, then flour, then my then you know, buttermilk egg. My issue with buttermilk brining and acidic brining in general is that for smaller pieces that you know you're gonna overcook, I think buttermilk and any sort of acid brine is good. So when I'm doing like tandoor style work where I'm gonna use very, very high heats on thin pieces of meat, I'll tend to use like a yogurt plus lemon juice style of brine.
But uh buttermilk on a big old piece of fried chicken as a brine, if you are not gonna overcook it, it can sometimes get a little fibery because the acid can break down the structure of the meat. Not always, sometimes. Especially on thinner pieces like tender's where like like buttermilk, I don't know how far the acid can actually soak in and affect the fibers, but I think a lot depends on whether they've beaten it or jack hard it. There's a lot of things. I just don't use acid in my in my fried chicken brine.
You know, whatever. Your mileage may vary. All right. Uh also you can get a good holding oven. Get an APO holding oven and keep it so that you're constantly getting extra moisture off of the offside.
Don't crowd your chicken when you're storing it on the racks. Um, yeah. You know, I would do it at like you can, well, you can do it if you have an APO or some sort of store. You want to store it such that the internal temperature doesn't rise too high, but you flash off uh enough enough moisture. It like the actual numbers depend entirely on the system you're using, but play around with it.
Um writes in, can we explain the protocol for long slow cooking of onions using the control freak? The control freak is the uh poly science slash breville uh induction unit. Temperatures, whether or not you regulate the temperature of the onions or the temperature of the pan, uh except uh pan, pan. Uh you set it just depending on how accurate it is, because the the accuracy actually goes down over time depending on how clean the sucker is and what kind of pan you're using. I use uh I use very thick uh Centaurian, uh Volra Centaurian pans that like you know are pretty good.
I put a load of onions in, and depending on the recipe, I'll use like when I'm making tomato soup, I use butter. When I'm you know doing something I want to be vegan, I'll use uh what's it called? Olive oil. Uh you can salt it or not, depending on again, what your end use is is for. And then I just cover it with a lid so that it can start steaming itself.
I set it at, you know, either I set it around 240 Fahrenheit. Uh, you know, you can leave it for like half hour, 45 minutes till it all goes down. Then I would lower it. Cause at 240, depending on like how your control freak is thinking about that day, you may get some browning or sticking to the bottom of the pan. So you may have to like spatule it up.
And then I turned it down to like 230, 235. I used to do 250, but I would get too much browning. So now I'm more like 240. And if there is a problem, I'll lower it, but I'll let it go for like two hours. You know what I mean?
Just move it around every once in a while with a spatula, you know, scrape off the bottom, good to go. You know what that's good on? Grilled cheese sandwiches. Oh my God. Like Gruyere, like like onions that you've like gone down like that for like two hours, rye bread, grill.
Or, you know, if you're a Conte person, Conte. You know what I mean? And then just crisp that sucker up. You know, like put it, I put it on my crepe maker, push it down. Yeah.
Yeah. Delicious. Delicious. Delicious. Right?
Yeah, no, absolutely. Yeah, yeah. I like that stuff. You're just really in your head right now. Yeah.
I like that stuff on a hot dog. You know what I mean? Yeah. Yeah. I mean, who doesn't love a good hot dog?
Oh, people who don't eat meat. And bad people. Yes. Yeah. Yeah.
Well said. Well said. Um, all right. So Patrick C, a correction from a couple of weeks back. Morisher's porks, I was told this, which is good.
Thank God. Morisher's pork store in Ridgewood closed, but Ridgewood pork store is still open. So the ridge. Thank God. Right?
Uh, it sells whole cabbage leaves in Brian. The brand is Brian's from North Macedonia. Not sure if it's the exact same thing you mentioned, but very good. All right. Thanks, Patrick.
Thank you. Uh Rock Baker says, What's up with ultrasonic treatment? There was a recent uh post uh in the uh regarding the Hawksmore martini. Can you explain what's happening? No.
Listen, when you're ultrasounding something, you're just shaking the ever loving crap out of it at uh high frequency. So, you know, uh it has an effect, right? I used to use it for emulsifying like small amounts of oil into things to make quote unquote milks. There have always been people who have done things like sonicate seawater. They say there's all sorts of effects, and yes, it's possible.
I don't know. I haven't done a lot of side by side, but I'm not like let me put it this way. I owned one for a long time. It got eaten by rats about five years ago. Mice, actually, field mice.
It got eaten by field mice about five years ago. So I haven't had one. I've used an ultrasonic bath. I've never had an application where I'm like, this is what I need to do with my life. Right?
Yeah. I've done some ultrasound stuff uh with uh with some electronic equipment. Pretty cool. Well, for cleaning. Yeah, man.
We had during Hurricane Sandy, um, our our our our studio console got soaked salt water. And we had to literally I I was uh I was working as head engineer at the studio and the owner came in, he's like, he brought up a garden hose and we just washed this the whole console down with water. Just to get the salt water out of it. And then we took each bucket out and put into this ultrasound and it came back to life. Nice.
It was beautiful. Yeah, no, for cleaning, they're great. And my dad used to build ultrasound machines, so I used to sit around uh bored out of my skull with an ultrasound machine, just like zapping various, like looking at the insides of various parts of my body back in the day. So ultrasound has its applications. From a food standpoint, I know that uh the modernist folks loved uh sonicated French fries.
I tried them, thought they were fine. I wasn't like, I need to get an ultrasound bath big enough to make a quantity of French fries that's reasonable. You know what I mean? Cause, you know, Nastasi, an ultrasonic bath is enough to make French fries for Nastasia because she wants zero. You know what I mean?
Yeah. But for the rest of us who want to eat a finite and larger amount of fries, you know what I mean? Anyway. Uh and the second question from Rock Baker. Uh regarding quince is any cocktail suggestions.
Is it necessary to cook prior to juicing? Well, listen, that's up to you. Like, do you want the astringency or do you not? I like if you get a very, very fragrant quince. Quince is one of those things where I have to pick them out individually myself.
I will not order them from somebody because they're so different. But uh, I think they're very good in non-alk with the astringency. So don't uncooked, juiced with the astringency, and as an adjunct to other flavors in non-alcoholic drinks, they bring some of the, as we like to say, to them. So I like them for that. Umstasia.
Literally just went like this into the microphone. Okay. My fart smell. Wow. So good to have you back in the studio, Stas.
Man. So good. All right. Uh am I gonna cover, this is from Xander. Am I gonna cover other emulsifiers like egg whites, methyl cellulose, uh, or other like you know, fake ticaloid for cold drinks with fats other than butter and liquid intelligence tube.
Not sure. I can't remember whether I did. I don't know that I'm gonna come up with a bunch of other drinks for it. I think I talk about it more. I've already written that section, but it was so long ago that I don't remember.
Anyway, uh, I found making my capiferi's sour syrup with three grams of uh my ticaloid mix works well to a muscle emulsify oil and booze without being too slimy or foamy, uh, unless it's got a sour element. Yep, it's true. Uh also, uh, what about uh using nitrous oxide pressure uh infusion? Uh we'll just say rapid infusion because that's a lot faster into oil, into oil before fat washing into booze. Uh I was captivated by Ariel Johnson's take on making an alcoholic mush to infuse into oil.
I tried it with basil and then, but I didn't test it against basil that was infused into the vodka straight. Um I've never done it, but I mean it clearly works. Nitrous oxide is very soluble in fats. That's why it's used in whipped cream. So it should work.
Whether it gives you a better result than doing it into booze, that only you can tell me. You have to run the test. You know what I'm saying? They're, you know, just something I have to test. Also, remember, things aren't better or worse often, just different.
Ashgosh Bagash says, uh, I sent my wife to pick up some granada seasoning peppers at the market. They're supposed to taste like habaneros, but have near zero heat. All right. You said that they taste good. I don't believe I mean, not that I don't believe you, but like Ahi Dulce, I don't think that everyone's like, oh, they're like habaneros, but they don't have any, they don't have any heat, but I don't think they taste like habaneros.
I don't think they're as delicious as habaneras. Have you guys ever had a non-hot habanero that tastes as good as a habanero? I only had that habanata pepper once, and that was a while ago. I don't remember. No remember.
Yeah. If it was awesome, don't you think you would have remembered? Probably. You know, you would have been like, this is the best pepper. Oh my god, all the flavor of habanero.
Oh my god. Oh, by the way, Stas, you'll enjoy this if you wake up to listen to it. Uh I don't know till 4 a.m. Uh okay. Uh um.
Uh they're supposed to taste like habaneros, but have near zero heat. In this instance, either the farmer gave us the wrong pepper or they have a cross-pollination problem because a quarter of these peppers are incredibly spicy, which won't work for my pickle plan. Is there a way to test heat without having to lick each one? Yeah. Uh well, oh shagash.
I think you need to go back to a cultural situation where it's okay to lick your food beforehand. Because there is no way for you to know. I looked it up. If you have more money than good sense and more time than good sense, you can go to the Atagene Corporation and get their capsation detection kits. And for only a hundred and nine dollars, you can get 10 tests to test uh the Scoville uh heat units of each on what looks like a COVID slash pregnancy test.
So you get the pepper to pee onto the little stick. And then after your pea's on the stick, you can read off based on like how much of the lines on, how much capsation is present in. Or you could just be like an intern to do that. There you go. Yeah.
Here's what I would do. I would lick so if you're gonna pickle them, are you gonna pickle them whole? You could do a stab test and then lick the stabby. Stab and lick. Stab and lick.
Anyway, lick your mouth is great at sensing these things. Anyway. Lick it. Use the tongue, you cowards. Anyway.
Uh oh, by the way, Stas, you'll appreciate it. It's called a rapid dipstick test. Oh wow. Yeah. Yeah.
We should get that for free. We should get a discount on any rapid dipstick test. You know what I mean? Yeah, yeah. Positive MD writes in.
Do we have a good standard Porchetta recipe? I'm looking to make this for Thanksgiving. I wanted to see if there's a community consensus for the best way to prepare this. I don't. Community, weigh in on the Discord, please.
Uh I'll look into it. I'll ask uh I asked Sal at uh DiPalo's because their porqueta's really good. I ask him every once in a while. He's like, I put it in the oven and then it tums out good. You know what I mean?
I'll ask him again though. He said he was gonna put it in the cookbook, but then they didn't. Yeah. I I have a really crazy uh porquet technique that I've done once or twice. Okay.
I don't know if it's uh community consensus good, but I take the porchetta, I do the standard, you know, melting seasoning, wrap it up, and I basically rotate and shallow fry the porchetta until the belly reaches like 85 Celsius, but the level of the oil is enough so that it's really not touching the loin. Okay. And then you finish it off in the oven. So you revert you do it opposite, like most of the time you do like the slow and then blast it at the end to get the crispy. You do it the other way.
Obviously, shallow frying uh sort of a low temperature to get the belly to the right temperature, then low temperature oven, then take it out, then blast it. Ideally, I would like a solution that you can just stick into an oven and walk away from and then crank the oven one way or the other and walk away. But we'll we'll see what people come and then we'll talk about it again. Uh Justin S. uses a handheld rotary grater to grape chocolate uh and wants to know if there is a better cheese grater that to use for chocolate without melting it.
Do you guys have any a great, like a lot of a lot amount of chocolate? No. I don't think it's a lot of things. Put it in the freezer before getting it. Yeah, I mean, I have a like you can use power graters, like I like my my grater works, but it's I don't know.
I gotta think about it. No. I gotta think about it, Justin S. Uh, Kevin McHugh, I made uh key apple cider pie. So if you know, fake key, like you know, acid adjusted using farmers market, cider, and four tasters all agree that there was nothing apple in the flavor.
I acidulated with malloc exclusively to play on the apple and was left with generic sour sweet, vaguely fruity flavor. And what might I do to make the apple punchier? Use juice. Once it's cider, like it tastes like cider, which then tastes more generic. You gotta juice the apple with ascorbic acid so that it maintains its like apple, you know, its individual apple flavor.
But also, apple, maybe it's too weak. You might need to use like double or triple and then and then uh jack the uh what's it called? What's that thing? Egg in it. I don't know, but it's it's interesting because you know you had good results, it says with passion fruit and guava.
Elliot from Berkeley mentioned in an episode a while ago that uh I should get the old on food and cooking as well as the new. Why do I want the old? What did Ghee McGee remove? All of the history and lore got nuked. There's no more history and lore, even though it's called on food and cooking, the history and lore uh kitchen.
There is no more history and lore. All of that was in uh in book quantity one. Um, Harris, I have some stuff on Burex, but we only have seven seconds. Here's what I'm gonna recommend that you do. I would recommend that you look up this article: physical, physiochemical, and rheological properties of baklava flowers produced in Turkey uh by Savik in 2013, where they go through uh the uh things that are uh, you know, the all of the quantities, the wet gluten, the non, all of that, ash, uh, for uh good things for baklava, which is a similar problem.
I will say that uh lower extraction, so uh flowers that are taken from the center of wheat uh is tend to be better in the studies that people have done. We'll get to the other questions the next time we're back. You know, I'm gonna see if I can do something from uh Barcelona, but I don't know, has yet to be determined. Talk to you guys later. Cooking issues.
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