Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan Rockefeller Center, New York City, New Stand Studios. Joined as usual with John behind me. How you doing, John? Doing great thanks.
Great, great. Got Joe Hazen rocking the panels. What's up? Hey, how you doing? We're on all directions of you today.
Everywhere, everywhere. Uh in the upper, upper left, Quinn, how you doing? I'm good. How are you? Good.
Good. That's better. Normally you're like, meh, still alive. You know what I mean? Good.
It's good. Good is great. Down uh on the lower left there, we got uh Nastasia the Hammer Lopez. How you doing? Good.
Now that sounds more like it. That sounds more like the like the crew that I know and love. And last but of course, certainly not least, Jack, Jackie Molecules. How you doing, Ensley? I'm good.
I'm better. I'm better than last week. Nice, nice. That's my. Ooh, someone just broke a bottle in the hallway.
Oh, and a little kid is doing what little kids do best, staring at it. He's got what this is just a little kid in a striped shirt, and he's le he's he's giving a serious nah me. Not me, man. Not me. Look.
I think we should go out and blame him. Do you wanna? You wanna go out and blame this kid? No. I think he's looking at his dad and his dad's ashamed and the little kid's heroic worship of his father's falling apart.
To be honest. Yeah, and uh who you're hearing is the incomparable none other than Joshua Davis Stein. Uh uh cookbook author. Uh children's book author. In fact, Joe Hazen had bought one of your books over the weekend, not even knowing.
I know. I was I was uh touched. Which one was it? What's my lunch? Who's my lunch?
No one gets it. It's called Lunch From Home. Oh, lunch from home. Who's my lunch? What's in my lunch?
What if can you write a book called What's in My Lunch? Yeah, it'll the answer will just be lunch. No, but you don't want to like so like what's what's more like okay, so it's obviously you shouldn't shame kids over their lunch. Correct. So you can't really talk about like what's in my lunch unless it's only positive.
Well, that was actually a challenge with the book Lunch from Home, because the whole idea is kids are bringing their lunches at I I worked with four chef chefs and restaurateurs, Nikki from Russ and Daughters, Preeti, Ray Garcia, and um Mina Park from Barbaro in Los Angeles. And they had like Kim Bop and they had uh hot dog and cheese burritos and they had locks and you know big old locks. And the idea was that the other kids were kind of shaming them. It's it's called a lunchbox moment. But then at the end of it, it turns out that the sort of the kids with the sandwiches, you know, you also shouldn't villainize them for having just a normie lunch.
No, you're villainized them for villainizing you. Right. But you can't, but there was like a very small kind of like a needle to thread to say, Yes, you making fun of their lunches is not right, but also there's nothing wrong with the sandwich. No, no, sandwiches are good. So you the book didn't want to come down baloney sandwiches of morons because you can't even have a PB and J anymore, right?
Actually, the thing that I realized during that book, especially in New York City public schools, is a lot of the kids are on free lunch programs, school lunch programs, and those are all sandwiches. Really? Yeah. They're they're sandwiches or you know, sort of run-of-the-mill normie food. So if you write a book sort of alienating those kids, you're alienating a lot of the, you know, you're alienating the audience that I wanted to communicate to.
All right, but since you have to make fun of somebody for a book to make sense, or for a life to make sense. Who are you making? You're making fun of the kids, not their lunch. I'm just messing with you. You don't have to make fun of anyone.
I'm just messing with you. Uh yeah. Just make fun of that kid who with the broken bottle out. Oh, what if they listen? Uh that's we're not streaming, they can't hear us, right?
Only if they're on Patreon. Oh yeah. And then if that was the case, they'd be fish bowling us. Yeah, yeah. Yeah.
Okay, yeah, yeah. Uh so Nastasia uh I think has to bug out early. Oh, so uh, what was it you wanted to talk about before you had to bug out, Stas? Well, Jack and I, well, first of all, last night I was at a Christmas party, and uh a friend came with me and he didn't read what was on the menu, and he had the mashed potatoes which had lobster in them, and uh he went into anaphylactic shock, and I drove into the ER, and then yeah, and you're it's okay for you to tell this story. Yeah, yeah.
You did, so you did. So wait, so you and Jack drove into the ER or he drove the ER. No, no, I had nothing to do with it. No, no, no. I was I was I drove to the ER.
Jack was not with me on this fright. This was a this is outside of what Jack and I did on all right now. Was there a was it at a restaurant? It was at the Chateau Marmont, like it was at the holiday party there, and so he I don't know why he just didn't read what the buffet was. Well, who reads what's on a buffet?
Well, if you are gonna go into anaphylactic shock if you eat something, live a little, not a lot. Live a little, live a little, not a lot a little longer. And not long. So a question, qu a couple of questions here. Did uh you said he, right?
It's a dude. Yeah. Okay, yeah. Did he have an epi pen or no? No.
Souch. Did anyone have Benadryl on them? We went to CVS first. We lost the the lobby. Go immediately max time to the ER.
Go immediately to the E. Yeah. Yeah. I know. I know.
And he was like all puffy and his throat was closing, and we're at CVS, and he's like, Did you validate the ticket for the garage? I'm like, that we yeah. And so then we drove to the ER. I went through red lights. It was pretty cool.
Oh, and then uh Yeah. Man. Well, it would have been cooler in San Francisco, right? With the bouncing of the car like bullet style, like boom, boom. That would have been cooler.
But I'm sure going through a bunch of red lights in LA is also fun. How much honking? A lot a lot to go through. Did you roll the window down and scream at people for honking at you? Because I I can picture this kind of No, I was silent because I was scared he was gonna like pass out and like, you know, in the He didn't read the menu.
He should have read the menu. It's not my fault. You're running th so that okay. Did you know it had lobster and you were effing with them? I have to ask.
No, no, I would not F with that. I mean no, no, no. I know you have a long time. I know you a long time. Yeah.
It's kinda suspect, but okay. It's kinda like those things where like you push him in front of the bus, but you grab him back, so you saved him. One of those kind of things. Were you mad at him for for not reading for being so careless with his own health and the your holiday party? Yes, I was really mad.
Yes. Was there someone that you really wanted to talk to at the holiday party that you couldn't talk to because you had to go to that damned ER with this fool? And what's his name? Yes, but I did end up going back to the holiday party for the very end. And were you like, What an a-hole?
Or did were the people like, oh my god, what happened? No one noticed. So I didn't think that's a good one. Oh. Hey, did you know that Billy almost died?
Who's Billy? Yeah. Pass me some of that lobster. Pass me some of that lobster mac and cheese, whatever it was. You know what I mean?
All right. So now, did the guy go full Donald Duck voice? Because like when I'm about to die from uh I go full Donald Duck. Yeah. The nice thing about uh having a reaction that's closing your airways is that you go straight to the doctor.
There's no waiting around in the room. You walk up, you make the and you make that noise to the triage nurse, and then boom, you're in. You know how long, how long do you have? I don't know. I'm not dead.
I don't know how long I would have had. So like is that is it like a 30-second thing from breathing normally to like asphyxiating, or is it? It's a lot faster than you think. That's the danger about like any sort of like airway obstruction, is it can go from wow, I feel a little uncomfortable to toast really quickly. Oh my god.
That's what's so scary about it. You know what I mean? Um, but there's a difference between there's a difference between your throat closing where you literally can't breathe, but your lungs haven't, like your airways, your your bronch your bronchial airwaves haven't, and asthma, which feels kind of different because asthma, it's weird because you you like you're you don't sound effed up, your throat's not closed, but you but you can't l you literally can't draw breath into your body. Also frightening. All of that's right.
You know what I mean? Like all real bad. Yeah. But uh, but anyone that's ever had that happen to them, yeah, carry Benadryl in it. And at least Benadryl.
Because I carrying an epi pen, I get it. Pain in the butt. But Benadryl, I don't know if they make them anymore. You used to be able to buy Listerine strips of Benadryl. And it's like super fast.
You just put it on your tongue, and you get super tired really quickly, but like, you know, you you can loosen up enough to make it to the hospital. You know what I mean? I'm assuming you're not going to be friends with this guy anymore, but you know, some recommendations are in order. You know what I mean? No, we are.
Anyway, so then Jack and I last. Was it Pat? Was it Phil? No, it wasn't. No.
You would have known about that. Yes. Jack and I went to the opening of Mike Capafari's new bar in uh I guess Studio City or whatever it is. Your guess is better than mine. You're there.
Anyway, it was fantastic. Yeah. So Mike Capriferi uh is uh friend of the show, was on the show once, uh uh started Thunderbolt uh LA, which is a good bar if you ever go to LA great bar. Like uh very high end but very uh inexpensive. So like a lot of technique driven at like keeping the price low and the quality high and and you know puts his uh puts his uh money where his mouth is in terms of technique, not in terms of money, but also probably money.
Nastasia lives in Alano. Yeah. Nastasia, didn't we? Used to have like an amazing house that was made out of stone. Yeah, they sold it.
Wasn't it made of stone? I just remember that like I have a thin file of like nostalgia fact, and it's like you live in a cool house made out of stone near a body of water. Yeah, well, you can defile that. You can you can put that into the mental trash band. Along with everything else.
Along with everything else. Yeah. So uh by the way, also, like uh not not I mean, obviously it's more important for the person who almost died, but this is really kind of scary for restaurant people, too. You know what I mean? Like, like putting someone into like everyone lives in fear that they're gonna poison somebody or they're gonna and you know, you probably will at some point, you know, send someone into anaphylactic shock.
So, you know, it's not just you that you're hurting, but think of the adjunct that you're giving. Well that's why they ask they're like any any allergies or reversions. Right, right. But not at a buffet though, right? Yeah.
No, but they had the the menus printed out like right there. He it was lobster and the mashed potatoes, which I guess he didn't expect, you know. But the menu said lobster and mashed potatoes? Yes. He didn't really have a lot of money.
How many bites did he take? He like housed a bunch of it. Well, it tastes like seafood, too. No, it was very you couldn't. He was like, What is this?
When I sat down, he's like, What's in here? I could not figure out what's happening. That's the restaurant's fault. They're not making it wrong if you can't taste the lobster. I mean, at least put like a little lobster critter next to the mashed potatoes.
It's that dude's fault. It said lobster on the menu. All right. He's responsible for his own healthcare decisions. He doesn't have an epi pen, he doesn't have Benadryl.
He made you miss half the party, not that anyone noticed. It seems like it's solidly on him. Yeah, yeah. Okay, here's another thing. I'm gonna I'm gonna put this out there.
Quinn, this is a good lesson, because Quinn, right? Quinn, fusile, a few few chile, Quinn, but my phone calls him fusal, which he hates, so I'll stop. Anyway, yeah, uh message from Quinn Fusiles, what Siri says. Anyway, so uh Quinn's like, but the they could read the manual if they want to know how not to break the spinzall. I'm like, no, I'm gonna read the manual.
This guy didn't even read the manual on his life, Quinn. He didn't read the manual on his freaking life. And you think they're gonna read a manual on a on a freaking centrifuge? It's not no. Yeah.
Not gonna happen. You know what I mean? Like, assume there's no reading. So like uh we have uh uh an issue with the with the not an issue, but you know, it's a known thing with the with the unit that if they pump too much fluid into it, the pump we increase the pump speed so that they could they do more, but it also means that they can overdrive it and kind of bork the machine a little bit. Bork from Justice Bork who not just judge by who never got yet.
Bobby Burke. Anyway, so like we got to there, and uh and and if you pump it too hard, it ruins it. So we had to put a thing in the manual that says don't pump it too much and overflow it. And I'm like, that's not enough. We need to put a sticker, like a big orange sticker that they have to cut through the sticker, because hopefully, if they have to cut through a sticker that says, idiot, you're gonna ruin this.
And if it's orange, then maybe they won't. You know what I mean? Yeah, but don't you kind of feel like it's the baby on board problem that people with baby on board bumper stickers tend to drive more dangerously because they expect other people will defer to them because they have a baby on board? Huh. Cause if because like whenever I see a baby on board sticker, I get more aggressive because I'm like, baby's life no more important than anyone else's.
That's right. You know what I mean? Equal value here. You know what I mean? That baby could grow up to be a murderer.
At least with an adult, I know whether they've turned out crappy. You'd rather take a bird in the hand than one in the bush. A kid is a bird in the bush. You know what I mean? No, but yeah.
I mean, I probably shouldn't say that to a kid's book author. Those are my future customers. Those are my customers you're talking about. Yeah, you know, but they're they're always making new ones on the. And they could always become murderers, that's true.
Yeah, you never know. You never know. I mean, I guess an adult could all of a sudden become a murderer, but it's less likely. Luigi? Wait, what's Luigi?
Yeah, yeah. What's Luigi? Luigi the Mario brother? No. Oh, that guy's a lot of the colours.
Murderer. New York City. You mean like he's a good looking man? Have you not seen pictures of that man? What the hell is wrong with you, Dave?
Listen, okay. Uh this is not a political show, but we've gone into a news Khole since since the election. I don't watch anything. I don't see anything. I mean, you know.
But aren't you interested in abs? Abs of steel? Yeah. No, does he have rock hard abs? Oh my god, so hard.
Well, is that must be because uh nothing to do but plotting murdering people and uh I thought the guy had a back problem though. How does he have rock hard abs with a back bomb? Is he using some sort of machine that I should know about? Oh my god. Okay, I have to go.
Hi, everybody. Right. Bye, Doss. Bye. Yeah, nice.
Uh yeah, that's a weird case. I don't know. Anyway, uh I'm not gonna I'm not gonna talk about that case because like I'm gonna say something that's gonna get me in trouble. Yeah, I know, but I kind of want to push you to say something that you can do. Yeah, yeah, yeah, yeah.
I get in enough trouble on my own. Uh all right, all right. So this is the portion of the show, actually long past portion show, but the portion of the show where we discuss uh things that have happened in food in the past week or so. So anyone, uh's already left, but anyone got anything good in the food land? I'll just quickly check on what Stav said about Mike's new bar because it really is awesome.
It's called Night on Earth, and he did this drink. Uh it's like by uh Studio City, so all the you know movie industry stuff. And he's got a drink called the Blockbuster where he actually has flavor call in it. And like so it tastes like movie theater popcorn flavor, but it's an old fashioned with overproof corn whiskey. It's very, very good.
I I love I have a carton of that stuff. The color is on point. Is this like does it have that color? Sort of. Well, the cognitive the bars was really like neon black lighty, so I couldn't really tell what the drink like color looked like, to be honest.
Any quinine based drinks to pop with that with the black light? Good question. I don't know. I mean, I didn't have all the drinks. Well, were any drinks glowing?
Not that I could tell. Then no. No, not that I ordered at least. Then no. Um, now, question on flavocol.
Since everyone should have it in for those who don't know, it comes in a milk carton. It comes in like a it comes in like a one quart milk carton and it's it's salt and yellow and butter flavor. Oh yeah. Yeah. It's the powder.
It's the stuff. Yeah. And you know, it looks like it was made in the 60s. They haven't changed the box since at least the 70s. But you can't cook with it.
Oh, you could, I guess. You could use it in place of salt, but typically it withstands heat, so you can stick it into like the whirly pop while you're making the popcorn. But the key is you have to also buy the butter flavored coconut oil if you really want to rock it, movie theater style. You know what I'm saying? Yeah.
Because butter, real butter probably will burn or something, unless you clarify it. Then what are you? What are you doing? What are you even doing? What are you even doing?
When when the movie theater, if you're what you're aiming at is movie theater popcorn, do it the way they do with yellow butter flavored coconut oil and flavocall. They sell it as a package online, the two? There you go. There you go. Although it's like the uh what movie was that where they talk about the hamburger, uh, sorry, the hot dogs and the buns not having the same amount.
Is that fight club? I think it's fight club. Not having the same amount of well that you have to keep buying them because they there they'll be like a different number of buns and hot dogs. I believe that's fight club. And it's the same thing with the with the flavor call and the and the coconut oil.
That's how they get you. That's how they get you. You're like, well, I got more flavor call. I need to get more of the coconut. It's like it's like uh cereal and milk.
Yeah, they're like, that's how you finish an entire box of cereal in like a gallon of milk. Yeah, yeah because you have one so you get the other have one get the other you know what I mean it's the same reason that you sell for some reason you're like I'm not gonna buy Dorito so like for those of you that aren't you know my age in the 50s like when I was growing up we there was like a flavor of Doritos there was Doritos right and I don't know whether which who in the Fritolet Corporation but I believe it was them figured out that uh that they could get everyone to eat more Doritos if they just made a bunch of flavors even if no one ever ate those flavors because you're like oh there's four kind of Doritos what kind of Dorito am I gonna get not like oh there's Doritos am I gonna get Doritos or not because obviously now that there are four kinds you're gonna get Doritos. It's just a question of which flavor it sounds like dating is that how dating works I haven't I haven't like that's how dating works how online dating works. Jeez I'm glad I'm not a part of that. Yeah.
Subscribe to the JDS newsletter subsack.com and yeah so because you write what is it 80 books a year? I write 85 80 80 to 90 books yeah you make you make Robert Simonson look like he never doesn't ever pick up a a word processor right like he's the all that man does is drink. And write books about drinking books about it. Yeah yeah yeah he comes out with like a book every 30 seconds but I think you have him beat by like like multiples. Yeah except Bob's books are his books.
My books are co-authoring. Right. So I have no expertise but I just write. Well I'm gonna I'm gonna ask that so we still haven't gotten into what everyone's done for the week but I'm gonna ask this now because so like the two books that I was sent to look at that came out, I guess in October, because that was the big right. Yeah, one came out in October and one came out earlier this year.
The Calic the which one was the Callickinator? When did that come out? The Clickinator came out recently in October. Yeah, and what's the name of that book? Why I Cook.
Yeah. By Tom Calicchio. Yeah. So and why? Not the kid, I'm just messing with you.
Yeah. Like, you know, in two sentences, why? Yeah. He's got to make a living. Yeah, yeah, gotta make a living.
And he's good at it. Yeah, yeah. Oh, the short version, you know, if you read it, the short version is uh ADHD, and he uh like, you know, basically, you know, lost his ability to stay in touch with the stuff he was good at. Like he grew up being like young, young, book smart, and also like a really good swimmer, and the ADHD and the fact that he hung out around with people that took drugs and he ended up enjoying them by self-medicating, put him on a different path. But his dad, who otherwise was an inveterate gambler and maybe not always the most loving dad, but did love him, was like, hey, you could be a chef.
And then he's like, Oh, okay. Yeah, yeah. Yeah. Was that an accurate portrayal of what happened? Impressive.
Impressively, yes. Yeah. Anyway, so uh so that book came out, which is a memoir. So now you have to write as him, which is kind of bizarre. This is kind of the problem of writing books.
And I've known a couple of people, you know, over the decades who like this is what their skill is that they can write a book as somebody else. What kind of a pain in the butt is that? I think it depends on the project. Like, um, that was the most difficult project I've worked on in that regard because Tom is not incredibly forthcoming, maybe is the way to say it. Like doesn't open up very much.
And plus he's already famous, so people know his voice. So you can't like pretend you can't make up what his voice is because other people already know it. Yeah, except the the the voice, the written word, the written voice is different than any other type of voice. I mean, he has other cookbooks, so people know his voice from that, but it's different. And I think that that that was also a bit of a challenge because to me, when I'm working on a m memoir in particular, it's like I want to make this a work of art, like a like literature.
I don't want it to just be a record of someone's the facts of someone's life. I want it to have heft and pathos and whatever. Um and that's different from how you talk, you know, like the kind of books I want to do aren't I don't want to say frothy, but they have some heft. So that was definitely a trying process. Now you gotta do a book on milkshakes, it's all about froth.
Oh god. Do it for kids. For kids, a memoir of a milkshake. Who's my milkshake? Yeah.
Black and white, a memoir of a milkshake. A memoir of a bipolar milkshake. Exactly. Uh so um so that was it. That was actually that was the toughest one I've worked on.
And you know, to be completely honest, um after I kind of turned in a draft, a couple of drafts, he and his wife Lori, who's also a writer and worked with him on his other books, kind of like gave it the Calico patina. I like that word, the Caligio Patina. Like, I'm happy that book is doing well. I don't think I nailed it, and like I relied on other people, most notably his wife, to bring it home. I mean, people but uh also like you know, I know I happen to know people in a very, very, very, very, very similar situation.
And like when like the spouse is a writer, there's you can't walk into a relationship that already exists between like you know, a the partnership of like a chef and a writer, and then be the writer who has to be that chef and not have there be like you can't. It's not possible. I don't think I think happily for us, there wasn't conflict just because I don't have an ego in that way. It's not my book, really, it's not my voice. They have a relationship which I'll never not only do I not want to supplant it.
That'd be weird. Yeah, but I also I just realized I think we all realized look, I can prov I can provide the armature and the overall shape of the book, but I need help with the paper mache of words, you know what I mean? Now it's not just a memoir, there's a a boatload of recipes in it too. Like every chapter has a boatload of recipes that are sometimes loosely tied to what you're talking about, but other times not necessarily what you're talking about, more like they fit there in the book in terms of what he wants to do, right? We say it's accurate, yeah.
Okay, and uh so you know the each recipe also has a bunch of you know spillage beforehand. Are you also doing that? How how involved do you have to be with or with the recipes in a situation like this? Involved. I mean, Tom has a wonderful um chief of staff named Maya Land, who works with him.
She often would sit with him while he came up with the recipes and she would annotate them in some preliminary form. Then I would take those recipes and make them publishable, you know, baseline for a home chef, because there's a lot of technical sort of specifications that you need. Yeah, because he's a restaurant person. Yeah, except Tom's recipes are first of all, Tom hates recipes, so even having him write any recipes was a headache because he'd be like, okay, well, like four clothes of garlic. He's like, well, depends.
Do you like garlic? You're like, no. Yeah. Okay. You know, or like whatever.
He's like, okay, so like two, like one bunch of broccoli. He's like, well, what do you want? How much broccoli do you want? Apparently, his brother wants less broccoli than he does. That's right.
His brother Mike does not want as much broccoli. Someone read, someone read the book. Amazing. So uh so yeah, so then I I'd do that, and then different books have the head notes of different books differ. Like this was trying Tom's a lot of Tom's recipes are and the head notes are uh by autobiographical, especially for this book.
And but there's not that much to talk about in the recipes in terms of like the history of this recipe, because they're not they're just like seasonal. Tom's the kind of guy where he'd be like, Well, why does this go together? And I'm like, because it tastes good. Like, okay. It's not like some books that I've worked on, it's like, okay, this recipe for you know John Balaya came from here, and this is a history of it, and this is why we use this and that, and that's like definitely not Tom's.
Right. So you're not having to pare down, you're having to beef up extra. Yeah, yeah, yeah. And do you have to be there for the photo shoot so that you can taste and be like, wait, the description you gave's not really blah, or not happened. I'm there for the photo shoots in most of the books I work on, but not for the tasting.
Um, by the time we shoot, the recipes need to be locked and loaded because the photographs have to align precisely with the recipe. So, like if you garnish something with dill and dill's not called for in the recipe, well then you have to either reshoot it or add dill into the recipe. You know what I mean? Yeah, yeah, yeah, yeah. Uh Evan Sung shot that, but Evan is like such a professional that how long was the shoot?
It's a it's a very well shot, like, you know, good sized book. Fast. I mean, I don't know, a week less than a little bit. Oh my god, we had Katie Parla on the show maybe I don't know, a year ago, John? Yeah, about anyway, like a year ago.
And that uh Food of the Italian Islands, which was I guess her first totally self-produced book. Yeah. Which I we need to have her back on because I wanted to ask her how it went doing your own book outside of a publishing thing, whether she made more money, same money, like more hassle, less hassle, worth it, not worth it, because it's fascinating to me. The idea that you could just do your own book. Yeah, crazy.
But she is a machine. She shot that whole book she said in under two weeks. Yep. All over Italy. Well, look, when it's your dime, I think you're incentivized to do it quickly.
I just don't know how you could possibly do it. You know what I mean? Like, you know, because she's inside, she's outside, she's at this person's house, she's in this city, she's bookable. You know, she's got like greasy looking man grilling stuff over her thing, which was amazing. You know, I was like, I want that greasy looking man.
She might be effortlessly um elegant. There's some people like that, you know. Yeah, some you don't have to work so hard at it. I don't know. I mean, look at me.
I work so hard to look like this. For those of you that can't see what he looks like, it's because you're not a Patreon member. And uh John, you want to tell them how they could become a Patreon member? No, tell them how I look. Fantastic.
Um, Patreon.com slash cooking issues, you get access to the live stream uh video so you can actually see how Joshua looks. Um discounts like Kitchen Arts and Letters, discounts like Grovenvine and Glassfin, all these great people that we work with. So check it out. Uh Patreon.com slash cooking issues. Yeah.
And uh well, I don't think it's interesting. I think about your, you know, like the uv of books that you've written with other people is is it's all over the freaking map. So you got Calico, you got Kwame's book, which you did what, five years ago? Well, we did two. We did notes from a young black chef and my America.
Which was the one that you back that you were on right after you finished it on the show when we were back in uh Roberta's like five years ago. Yeah, six years ago. Probably notes from a young black show, yeah. Yeah, yeah. Uh yeah, you did uh another book you just had came out uh recent recently, the other one that I saw the the galleys for are Jong.
Yeah, right, which is gotta be a pain in the butt. Why is the why is the English writing of Korean so not what like an English speaker would you mean you would pronounce that chang? Yeah. Well. I mean, like why like why like why is it that since since in Korea they're not using the same alphabet we're using, why not just when you write it into the alphabet creative?
How would you write that? You wouldn't we just use an O. Just what? An O instead of an A? Jong.
Isn't that closer? Uh the maybe. I mean, I didn't come up with the transliteration. Yeah, no, I'm I I'm just I I'm I've always wondered why. Go true, like there's go to jong go to chang, yeah.
But Denjong. You know, I don't know. Like my kids make fun of me because I say Mario, and they're like, it's Mario. It's either. That's what I'm either.
I say orange, orange. It says orange. I'm from Philly. Orange. So it's like.
Do you are you a water? What what no? What? Oh, Jesus. Water.
Water. Water. You're not outside. You're not like a bucks come at wood. You're not a water.
I'm not like a Del Delaware Del Delco accent. No, but I just think that there's a pretty broad variance in terms how of how things are pronounced. Chong Chong is how you say it. It's not Jong. It's not Jang.
It's not a zh. It's a little harder. Chong. Chang. I feel like it could be written in our alphabet in a way that's closer to the way I'm supposed to say it.
That's all. I'm sorry. No one cares how I think about it. I'm just happening to say it. You know what I mean?
It doesn't matter what I think. Yeah, you know what I'm saying? Chang. Yeah, yeah. So anyway, but I think it's also going to be confusing for people who read it who are like, you know, super not familiar, they're gonna read it as jang, straight up jang.
But that also doesn't kill anyone. Like, okay, read it however you want. All right, but anyway. We say in the book, we say how to pronounce it, by the way. Uh uh, yeah, pronounced like song.
Yeah. Yeah. Uh, right in the intro. Uh, but the the uh well, so here's a question you're writing a book about like the three main fermented soybean products of if of Korea by a Korean chef whose restaurant is in Korea in English for an American audience. How did that happen?
Uh well Mingu Kong, who's a chef, Kang, no, it's Kong, um has a restaurant in Ming called Mingles and Seoul. Um he is passionate about Zhang. He is friendly, or you know, with Nadia Cho, who I don't know if you know, but she's like a I would say she's like a fixer. Like when Eric Rapair went to Seoul, she was his fixer. When he wrote the intro to the uh the uh forward of the book, yeah.
Yeah, he wrote the forward. When like Tony was in Korea, she was his fixer. So, like, that's her role. And I think she convinced him to do a book in English for Americans. Yeah, here's the thing that I found very interesting about working on that project.
Zhang is incredibly important in Korea. It's suffused everything in the culinary culture, but it doesn't have that much respect. Like there's there. There's no there's no other Korean book on Zhang, you know. Huh.
So something that happens a lot, I feel like in Korean culture is something needs to be valorized. I'm not saying it's a good thing, but it needs to be valorized by a Western audience, and then it will be re-consumed at a higher level of cachet. I mean, if outsiders are like, hey, what about this? Yeah, then Koreans are like, oh yeah, what about this? Sometimes.
And also to be honest, the cookbook industry in Korea and the publishing industry is very nascent. It's not flourishing. So if he wanted to do a book, doing it here makes the most sense. So I I kind of think of that book as like it's my words and it's his expertise, his passion, his recipes. He's like, he, as opposed to Tom, is like down to the gram every single time.
You know, he's just like a very he has a Michelin-starred restaurant, he's like a very precise chef. Is it your fault that Zucchini is in both books? I don't get to pick, but I would not have picked zucchini in either book. Because it's a crummy. It's the worst vegetable.
Crumbmy vegetable. Tom apparently freaking loves it. He like it's like aside is like, well, I could throw zucchini in that. I'm like, no, you can't. Well, he has a garden.
So at some point he just has so much zucchini. Yeah. You know. Just have someone bake bread with it. The only thing it's decent for.
Yeah. Although, like uh the one in the in the in the zhang book is uh is like super pretty though. Yeah. Although in the way that I read the briefly read like the actual mechanism of the recipe, and the recipe it seems to be rolled, whereas it's more of like a a C shape. It looks like uh like a 1970s like green and white rainbow, which is appealing.
Yeah. It's still zucchini. Yeah, it's still zucchini, although kanjong, which is what you mean. So the three changs are gochujong, which has a pepper paste, which is probably the most well known here, kanjong, which is an it's not an equivalent, but we might think of it like um a sh soy sauce, and tenjang, which is sort of like miso. And by the way, there are recommendations for American, d decent American, decent Korean versions of these that are available in America.
Yeah. I mean, it's really hard in America to get the like artisanal like the real good artisanal chang. Because it's not not exported. But there's things that are very um almost comparable. I mean, what what attracted me to that book mostly is um Chang has the ability to express terroir, which is cool.
Yeah, so he goes through this uh so in the book, one of the uh fun things is uh he basically says that he wasn't even didn't even, as you said earlier, like didn't even really appreciate it until he'd already been open for a couple of years and kind of had his eyes open to like how different and amazing this product was, and then a little after that met uh John Khan. Yeah, who and then did this huge tasting, and then later talks about this huge tasting where all of a sudden he tasted his childhood because and then it happened to be that this particular one was made right near where his grandfather was. Yeah. So like the idea that we that chefs and eaters and whatever have been sitting on this ingredient which is capable of so much expression, that touches me on an emotional level. So do you have to become an expert?
Were you already an expert? I knew nothing. I took Korean for two years to learn before the pro this project? Yeah. Wow.
Because I am like a white American dude who doesn't know anything about that culture. I needed to show like I wanted to show respect and I needed to show respect. That's for a book, that's a long game. It I felt very privileged to work on this book. And I feel like I also felt like it was my duty, my obligation, not in a in a heavy way, but in a good way, to it it deserves respect.
And like that culture, I I particularly need to be very careful, I think, for myself to take these subjects seriously, you know? Well, yeah, you also you have to know enough to put what he's saying in English, because you don't interpose your you don't you're not you don't put yourself into the book, you know what I mean? So you have to become an expert enough to be an accurate conduit for what the author wants or the other author wants to say, you know what I mean? Yeah, and also just you know, on a base level, any co-writing is relational. Like I need to build a relationship with Mingu and Nadia and every other team member on part who is part of that project.
Um part of doing that is like establishing that I do take it seriously. And I love learning languages. I mean, I speak many languages and it's like that's nice, yeah. Yeah. And so I I very much like that project, uh that process.
And when I went to Korea, I found it very helpful. Not that I could have like very long conversations, but you know, we were in areas and talking to people who it was strange that this like white dude from New York had come to ask them about these very detailed questions about Jong. You know, so I think it helped that I clearly was invested in the, you know, in approaching with humility. Yeah. By the way, for any of you who if anyone is listening from Korea, apparently there's a good niche for you to start making the pots because the youngest master pot maker to to make these things is like in their 50s.
So, you know, go for it. Yeah. You know what I mean? Yeah. There's a lot, I mean Korea, I think does a very good job of safeguarding their patrimony, but it is aging.
You know, a lot of the Jong makers are older, although there's new generations coming up, but you're talking about the Chong Dok, which are like the large pots in which the um Zhang ages. And there's a whole art form behind that, too. Every layer, every little bit, there's an art form, and there's artisans behind it. And to tie that into what uh we've been talking about, I don't know why, for the past couple of weeks on cooking issues, low-fired pottery. So it's like slightly porous.
And uh for some reason, low-fired pottery is the thing we've been talking about. I mean, low-fired pottery changdok is low fire, low, low, what did you call it? Low-fired pottery. Low-fired pottery because you need that exchange of air for the fermentation to work. Can I tell you a quick story about low-fired pottery?
Oh my god, I can't wait. So uh I had purchased a four-quart La Chamba, which is Colombian low-fired pottery that's black that you can put right on the stove. I was talking to Steve Sando about it because he was on, I don't know, pretty recently. And I was like, oh, so then I bought another one on eBay, and they said it was a six quart, but it was like it's like 10 quarts. It's huge.
So it shows up huge. And I don't have I'm in an apartment. Yeah, where do you keep it? I got in so much trouble. I can't.
No, no, I didn't break, but also each one's a little different, and this one it's so big that it's kind of tippy because it's only got like a little round thing on the bottom. So I have to make now like a donut to put it in, or I can never use it because if I put it on the table, you know, then it's like when it tips over, then it's basically lava all over everybody. It's lava. You know what I mean? So could you use it for houseplants?
No, no, it's tippy. I'd have to make a donut still, but I I want to use it to cook. I mean, like I like the idea of cooking and it barely fits in an ANOVA APO, like just like scrapes the top. Yeah. Like when all of the racks are out.
eBay. Send send it back to eBay? Send it back to eBay. It's a nice pot. So they they'll have a nice pot.
Yeah. Yeah. Uh low fire pottery. Anywho, uh, what else was I talking about on that? I forget.
Anyway, oh, one thing I'll have to say about that book. Freaking gorgeous. Beautiful. It's crazy, it's crazy pretty. Yeah, I mean, that book to that book was a challenge to get published.
You know, it's not like easy Korean recipes. It's not like homemade grandma's homemade cooking. Like, it's not Korean American recipes. It's like straight up, and it's not just like delicious Korean recipes either. It's like very focused on this one thing, Chong, from a chef that has no US presence, doesn't really speak English, you know.
Um, and I feel so vindicated by how much it's resonated with Korean and Korean Americans that they see something from their culture that is getting the respect that it deserves. And I feel like of all the projects I've worked on, I fought really hard to get that one made, you know. And I'm who'd you do it? Was that Hashet? Who did that one?
Artisan. Arsene. Yeah. Um and when we were on book tour, you know, to feel to see people, I mean, it's uh to see people come up and say how much they were moved by that and thank me meant the world to me. You know, that was that felt very good.
A little bit like when we did Kwame's book to see like kids come up to us, 'cause there's a young adult version too, and other readers and say how what that book meant to them. Or same thing with Lunch from Home or like any that's what I love. More book sales are great, but I've never had them. So it's like I like it when our audience interacts and you can see that you've made a difference in their life in some way. Sometimes you write kids' books not about food.
Bricks. Brick. Yeah. Brick, who found herself in architecture. Get it?
Yeah. I'm 'cause in architecture. Yeah. Yeah. Yeah.
Yeah, yeah. I wrote it. Yeah, yeah, yeah, yeah, yeah. Um Yeah, I have to say that like I l y this is a show about cooking. I like food, but it's just like one part of what I like doing and what I like writing about.
And definitely for kids, my kids' book stuff. I'm more interested in like the emotional journey of kids and having kids understand that they're loved, basically. This is why I'm bad at I look I could never write kids' books. No, I'm kidding. I wouldn't I wouldn't do that to a kid, I don't think.
Yeah. I don't think I would. No. I don't know. But like it to be but it's the same thing with like the adult books.
Like with the Jong book, yeah, the Yeah. It's about Zhang, which is great. And if you want to just read it on that level, read it on that level. To me, it's the idea that this thing that you thought couldn't you the thing that you didn't think was worth attention is actually capable of telling amazing stories and is worth and worthy of respect. That transcends whatever the thing is.
And it's more of a approach that everything deserves respect. And for those of you that are worried about there, there is, like I say, a buying guide in there for people who live in America. Yeah. It's like including brand names and etc. etc.
Yeah. If you want to read it on that level, go ahead. Yeah. Yeah. Uh oh, can I tell you a uh a Korean soybean pace story?
Oh yeah. Yeah. John, you're gonna like this one. John, you're gonna like this one. So we got uh DOH came into the into the place last week, right?
And oh my god, get this. So we had a private event on I forget, well, I'll make it up Tuesday and Thursday last week, right? They came on Wednesday. What happens? And you know, we're basically stopped service service, we're hoes during that time.
And I'm like, uh, what happens if they show up in the middle of a private event? Do you have to give that person like their money back because you've ruined their private event? Um I was at Danielle for a game dinner, maybe like 15 years ago. By the way, you mean game, the animals that are shot, not like the Super Bowl. Yes.
Okay, yeah, animals that are shot. And the DOH showed up for that. And the entire walk-in was pheasants that had just been shot by some like patron, I think that they brought them in. And we didn't know, I mean, no one knew. I only found out after, but then he sent his mini employees, minions, to the walk in, and they just literally they put all of the pheasants in the coat check until after the DOH left.
So you you have to you just keep on going. Yeah. Dang. Sorry, Danielle. Yeah.
I mean, that's a very Danielle thing to do. Yeah. Uh so anywho, so when I was in uh Seoul a couple of months ago, uh, you know, they, you know, the my my fixer took me to like, you know, some markets, and we went around and I went to, you know, uh, you know, a very nice paste joint. You know what I mean? And so I was tasting all the different pastes, and you know, I picked out, I was like, which is the funk give me the funkiest, the most like so they so I got it, I brought it to the bar because you know, that's what you do.
You right, John? You go somewhere, you bring something back so the kitchen can but you know, I don't know the name of it because it, you know, it was hand packed out of a giant tub into a smaller tub and handed to me, you know what I mean? So I wrote on it, and this again I think is okay for the show, fug and paste. Yeah. With a G's, that's why you could say it Fug and paste.
And so the DOH goes into our walk in, looks, points at the thing that says Fug and paste, and it's like, what's what's that? And then my manager's like, Dave, I'm gonna freaking kill you. Why did you label that thing? It's like, what am I supposed to label it? I mean, we know what it is.
I mean, technically, it doesn't have to say anything on it that the DOH understands. Yeah, why do they why is it their business? Like, what if it was like if it was meat based, it couldn't be in a certain place on the shop. But it's not. It's fucking paste.
Yeah. You know what I mean? Anyway. So how'd you do? We did okay.
We did okay. I think, you know, we had an equipment thing, so they're gonna come back, but we did fine. It's fine. It's all it's all fine. Like, you know what I mean.
What percentage of that oversight is for profit for the city, and what percentage is for actual safety? I think it's all for safety. I really do. I I don't think that they're I think that they're I think the average person is into, you know, I I I I think that look it's adversarial, obviously, from our point of view. And there's certain things that we are going to do that are not allowed that everybody kind of knows.
Like, for instance, like bartenders really, I guess should wear gloves if they're handling fruit and peeling it and doing all that. Ain't gonna happen because that ruins service. Yeah. Right. So, you know, that's a a dance where we're all breaking the rules, but the rules are generally there for a reason.
And so like I don't get bent about the rules, with the exception of like some of the stuff with uh, you know, vacuum bags and sous vide. Some of that stuff's just incorrectly applied science. But what I've always said is that it's not the it's not the role of the health department or any government agency to allow me to do everything I want to do or even allow me to do everything that is safe. It is to make sure that everything I do is safe, right? To our guests, right?
And so, like, you know, they need some rubric that allows them to ensure that everything that I'm going to do there is safe for our guests. And so, you know, some there are many things that are safe that are not allowed, some of which we do anyway, like peeling fruit for twists, which everybody does. Or like, you know, would you ever go to a sushi joint where the sushi chef was wearing gloves? You wouldn't, right? Because gross.
Ew. You know what I mean? And we all know that properly washing your hands is better, much, much better than someone who wipes their nose while wearing their glove and then goes back to cutting their fish. You know what I mean? So it's like uh, you know, certain things are these fictions that we all live with, but I I I really think that they are doing it for the for the right reasons in general.
I think if they were trying to make it like a cash grab kind of thing too, there'd be more DOH inspectors. I know from my place, you know, they came two, three weeks ago and they were eight months late to it. Right. Um, right. Yeah.
So interesting. Yeah. Uh Quinn, you haven't said anything you've cooked. We only have 10 minutes left. What the heck, man?
Oh, we have a caller? Oh, Quinn's gone? Quinn left. Oh, Quinn. Do we have a caller?
No, I thought it was Quinn. Oh. No, but if there is a caller in the last 10 minutes, uh calling your questions to 917 410 1507. That's 917-410-1507. Quinn left before he could say what he was doing, huh?
I didn't know he was gonna have to leave early. Because usually he's always has some sort of like sorbet-like thing that he's done. Yeah, he left early. He had to leave. It wasn't feeling great, he said.
Oh, man. Sent me a message. Uh oh well. All right. Well, if he calls back in the next couple of minutes, he can tell us.
Because usually we do all the stuff at the beginning like that. Yeah, but then we didn't we didn't get to it. Well, what was that note that he sent out the other day about gelato? Oh, yeah, his new book. Oh.
He's he's got it out, self-published. Uh new updated version of his gelato book. It looks great. I started leafing through it. And how much uh how much is this one?
Same low, low price as before? Probably I'm not gonna price. It was cheap, man. Yeah. It was cheap.
It was it was like, I'm gonna want to say, I'm making this up. Yeah. I'm gonna want to say 10 bucks. Oh wow. It's PDF, right?
Uh I I I think you could order a printed copy, but it's that would just be a print on demand. But so I think it was it was relatively inexpensive. Yeah. So Quinn's main McGill in the first go-around. I haven't read this version, but the the main thing was that he uh specs all of his recipes to be soft at like home freezer temperature.
Yeah. Not at dipping cabinet temperature. You know what I mean? Which is. I mean, gelato books are hard, man.
Oh, he's very opinionated about gelato. I think they're hard to sell. Ice cream recipes are at least from my standpoint, really hard to write. Because home chefs, it's hard to scale down for like ice cream for two. It's like, well, no one's gonna make that.
Right. But all of his recipes are kind of l like that, right? They're designed around equipment that people he takes like he takes a kind of professional mental attitude towards it in that, you know, he's you know, doing, you know, AFP, you know, freezing power things, and he's doing like, you know, like all these calculations, zillions of calculations. He'll buy all the ingredients and all of this, but he's making them typically in uh, you know, ice cream machines that home people could have, and and then you know, eating them out of home refrigerators and making like you know, smaller quantities. So it's kind of an interesting Lord's work.
Yeah, yeah. Anywho, so you know, whatever. He's not here to talk about it, but that's there. So uh what about you, John? You didn't say anything about the week, the week in review.
I have just been dealing with staffing issues. So it's been yeah, consuming on that front. So not a whole lot on the pleasure house of eating and dining and all that stuff. All right, all right. Well, let me rip through some questions and uh Josh, chime in here, ready?
Uh if you have any, you know, thing to say. But I we have not answered anyone's questions. Let's do it. And is this the last show of the year or do we have another show next week? It is the last show.
All right, so this is the closer. You're the closer. Yeah. Bringing it in strong, I have to say. Bringing it in strong.
So I don't want to leave any questions on the table. All right. Okay. Justin S. wants to know is there a way I can figure out the sugar levels in a non-clear liquid, i.e., when a refractometer can't get light through it.
Refractometer does not require light to pass through it necessarily. I recommend you get an electronic uh refractometer, which you can put opaic liquids on because you don't need to read anything through it. A computer is reading it. That's what I would do. That's the easiest way to do it.
Yeah, totally. And they're pretty cheap now. So buy a deal. You're like, yeah, I love my cosine. See, see, like, like, you know, with these guys, you're just like, man, I'm not gonna say anything.
You're like, yeah, right. Yeah, come on. Sounds like you don't need time. Come on every time. All right.
Uh uh, Wen Rickman wants to know my French fry technique. I'm still using the old Pectanex soak from years ago. That's still my only real French fry technique. I went and started doing it again for moisture management, and I have scads of information, but I never recompiled it into a new and different technique. I will say this there is no perfect French fry technique.
We have Quinn, is that caller Quinn? Or so we have a caller, a caller, you're on the air. Hey, this is Harry. Oh, hey, hey, what's up? I was just um coming across this impressed labs, these new uh stove tops with a battery that claimed to get, you know, way higher than gas capabilities as far as I guess BTUs are equivalent power and uh as far as you know, home use.
Didn't know if you'd taken a look at them, what your thoughts are. Well, so like they're still not for people like me, because uh so what we're talking about is electric stoves that have a giant battery in them, right? And the theory behind these electric stoves is that you can draw power, you you know, you can have less input power into it if you store in a battery for a long period of time, then you can draw it when you need spikes out of the battery kind of like a turbo, kind of like a or like a hybrid car. So uh, you know, and and so that's what the cause they know for a fact that the average person isn't cranking on their stove 24-7. And so they can store up for a long time and then pow it out.
But I don't I I could never get one because I only have single phase two tw uh single phase one twenty 'cause I live in a New York City apartment and I can't control the electric power that comes. I have sixty amps total of one twenty into my place. So I think like I think it's an interesting concept. Uh, you know, I think it's um, you know, the idea I think in the future, in the future, in the year two thousand, as uh Andy Rick richter on David uh corner brown used to say, um we're going to have machines that talk to each other enough that you will not need as much total power into where you live in order to accomplish what you need, because very few there's very few times that everything needs power at the same time and even when that's the case, they if they can talk to each other, they can share loads so that you're never spiking above. So I think it's a good idea.
I just, you know, wait to see uh people are gonna be freaked out, I think about having that big of a battery in their kitchen. But we'll see what happens. It's a big old battery. I mean, if I didn't need to replace the, you know, the whole I've got you know oven stove combo, so you know, these are only in the uh the cooktop version, so I'd still have to figure out where in the wall I'm gonna put a oven and so on if I replace that now. But you know, it it sounded like a good o you know, home battery option.
Uh yeah. Should we be able to get, you know, other appliances and other built-ins versus, you know, six grand for somebody to come out and just put a battery in your house. Yeah, I mean, because like they were theoretically saying, I guess that you could also like push from that battery back onto your into some of your other appliances. I forget, like, there's a there's a whole it's been a long it's been a while since I've looked at at their stuff, but it seemed uh, I think you know, Josh, you said this earlier, nascent. It's nascent uh proud of that word, too.
Yeah, yeah. It's ca it's it's it's coming. It's it's a good idea, and I believe that you know we're all gonna be storing power and then you know, dripping it out at the right minute, because I think you know, in the next f 15, 20 years as we electrify, regardless of what any current politician or person says, we're gonna electrify, uh and one of the main issues is there's just not enough copper running power to uh people right now. And so anything you can do to kind of ameliorate the problem that there's just not a big enough electric pipe going to, you know, power going to places I think is a you know smart at least gap filling thing. That makes sense.
I was curious if you got in hands-on with any of those. I uh they just came up the other day, uh new Bloomberg uh odd lots podcast had the uh founder, I believe it was. They interviewed him for a while, went into a lot of detail on it and uh, you know, way above my expertise level. Yeah. But it intrigued me.
I mean, like I'd use it if someone like you know, I would go to someone's house and use it, but obviously like I I I could never use one, but like I would definitely go to someone's house and use it. Thanks. Yep, cool. All right, let me know if you hear anything. Uh all right, back to French fry technique, real quick.
Um there is no perfect anything on Earth. When you go to Belgium, you see that they can make fantastic French fries because they are willing to do what it takes to you make fantastic French fries using only oil and doing it without even a water blanch, right? It's just a question of like what's the easiest way to do a perfect fry in a in an American kitchen in an American with American restaurant technique versus doing it in somebody's house, because that might be a different thing. Like the perfect French fry technique for your house might be different from in an American restaurant, the way an American restaurant works, which is different from the way that you would do it in Belgium, where they're like, well, the fries the most important thing, nothing else matters. Why what are you talking about that you have other things we have to make?
What are you talking about? You know what I mean? Anyway. Uh Eddie uh says, uh, can I make a uh diagram for how my foot pedal sink works? I know there are a lot of vendors that make them, but I seem to recall that the ones that I do can run from either a hand faucet or a foot pedal, and I haven't found that.
Eddie, I'll try to put that on Patreon. It's really complicated whereas it shouldn't be. It would take much longer than I have to actually explain how to do it. There is a way to do it with off-the-shelf parts. And uh, you know, if Quinn makes a note, we'll try to I'll try to put something on the on the Patreon.
I know. Well, it's Joe's trying to keep it snappy, keep me going. Um, see if you have something on this, uh Josh. Benjamin says, Hey cooking issues team, we have a special need dog, special needs dog who eats powder vitamins and nutrients mixed with low to no protein baby food, mostly fruits, to supplement his normal homemade diet. I remember Dave mentioning that a spinzall can be used to make baby food.
Well, Nastasia said that because you know she thinks wants people to buy it for baby food. I don't really. We're curious about how that process works, other than just tossing everything in a Vitamix and spinning it out. Or if you have any tips, we'd love to make batches of our own blends of fruits and veggies without having to use generic. Well, okay, so this is not for you.
It's more a center feature question. But what the centrifuge does is allow you to remove liquid. So if what you want to do is feed your dog very high solids, then the spinz all can separate the salads, but I don't know that your dog needs more solids. No. No, I don't know.
I mean it makes very, very specific. And apparently special food. And special food. Yeah. Agos writes in Do anti-caking agents that are included in table salt have any effect in baked goods, like making your cake worse?
Can they be tasted? I don't think so. I've heard people say that they can leave scums in things, but I don't happen to use it. I only use like diamond kosher salt. Even though they you see they raise the price by like a factor of three.
What the hell is that? Yep. What the hell is that? What the hell is that? All right.
Uh radar wants to know if I found any baking pans for pies that nest together to form the right gap for the upside-down blind baking technique mentioned in Monroe Boston Strauss's book. Uh no, I have not. They all they don't know. Yeah. But uh I'm still looking.
No, no. Rock Baker, has Dave ever explored the Ramos Gin Fizz in a practical way to create it uh with more than a 20-bartender shaking brigade? No. I don't really like them. So no.
What about you? I only drink Manhattan's. Why aren't onion rings priced higher than French fries at most casual restaurants? Because if they're making the onion rings, that's work, whereas even at most fashion casual restaurants that are decent, they're buying Simplot frozen french fries. You can't buy pre-frozen onion rings?
You could, but I think people are more apt. If you're gonna make one, you're gonna make the onion rings, and then you're gonna charge more for them. Good point. All right. So that was it for the year.
Oh my god. Great year. 2024. Woo! Couldn't have been better.
All right, Josh, thanks. Come on anytime. Uh cooking issues.
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