Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you alive on the Heart of Manhattan, Rocket Fellow Center, New York City New Stand Studios, joined only today in the studio with Joe Hazen. How you doing, Joe? I'm doing great, man. I'm sorry, Dave.
I can't allow that. See? Yeah. We we have no John today. He's feeling sick.
So uh, and for the for the time being, we have Nastasi the Hammer Lopez, although she's gonna have to duck out early. How are you doing, Stas? I'm okay. All right. And uh we got uh Jackie Molecules still under the weather, but with us, how you doing?
Yo, yo, I'm getting there. You know, you sound you sound like the fake computer voice that Joe uses. Like your real voice right now sounds like the fake computer voice. It's deepened, yeah. I don't know.
You're gonna keep it for your for your radio work. You're gonna like just stay sick forever. Yeah, that's good voiceover work. Yeah. I know I should do some voice acting this week.
Here's a we here's a weird here's a weird thing. You ready for it? I don't know if this is true or I don't know if this is true or false. Could be completely false, but you know how you take in helium and you you s you sound like all high, right? Like a not high high voice, right?
And you know, there's a there's a another gas you can suck in. I think it's uh what is it? Uh is it something hexa-flux? Yeah, sulfur hexafluoride, that's it. I knew it was a hexafluoride.
Sulfur hexafluoride is much denser than air, and you suck that in, and your voice sounds like you know, like you sound right now, Jack. But it doesn't actually change, I think your vocal cord. I looked it up, it surprised me. It like it's not doing what you think. It's basically just shifting the timbre of it, right?
Because your vocal cords are still your vocal cords. They're still the same length. They still have the same fundamentals, right? So anyway, so I I've always I've always wanted to try that uh hexafluoride junk. I think it'd be awesome.
Wouldn't it be fun? Let's get some. It would be fun. Think it's poisonous? I don't know.
I don't I uh I mean it's you said sulfur. I mean it's inert, but you just have to be careful because unlike helium, helium will naturally dissipate out of your lungs a lot faster. So you have to like really breathe in and out with the hexafluoride because it will actually settle kind of denser. You know, scientists are really pissed about the fact that we just use helium for party f uh favors. Because like once it goes like if you work in a scientific lab with helium, they spend like a bazillion dollars on uh recovery so that they get like 99% or more of the helium back that they use for their like because they need liquid helium for their like superconductor work and like all this other stuff for this like scientific research.
And helium leaves, goes out into the atmosphere, and whoop, leaves, leaves the atmosphere and goes. So once you use it in your stupid balloon, or to make your voice sound. Oh shh, that's even better. Yeah, now, yeah, the Hindenburg, the hydrogen. But you know what I mean?
Not a lot of people are blimping it up anymore. First of all, that was a dirigible, so frigible, exactly. Yeah, yeah. Dirigible is a great term in general, like you know, dirigible, but like it's got a an actual structure around which the envelope is wrapped versus a blimp, which is is the structure is given by the positive pressure of the gas within it. Hydrogen, fantastic lifting gas, right?
A little bit flammable. Yeah, just a little bit flammable. Uh as uh you know, you see the Hindenburg. By the way, don't do this, people. Don't do what I'm about to tell you.
I don't know if I've talked about this on air, but don't do it. Uh when I was in a sculpture uh when I was doing sculpture work in uh what's it called? Grad school, uh, I needed some balloons and I I couldn't afford helium, right? And they needed to float for an art project I was doing. So I bought a bunch of hydrogen because I could just get hydrogen from the school supplier without saying anything.
They weren't like, what do you need the hydrogen for? Because there's Columbia University, right? They're like, okay, hydrogen. And so they give me this big cylinder of hydrogen. And of course, you know, I'm I'm a welder, right?
So uh I had oxyacetylene torches, so I had a a bunch of oxygen cylinders setting around too, right? So we were filling up weather balloons, and we were, you know, with hydrogen, and we were popping them. We go boom, poo, poo. They make these like awesome thing, right? And then I'm like, hey, you know what?
What if what if I fill a balloon with two parts uh oxygen and one part hydrogen? So we filled up a balloon with like as close to the accurate water making rate, because you you light, you you put hydrogen gas and oxygen gas together, H2 and O2, in in two uh two H's to H2O, two two H's to one oxygen, right? And and you can just you know do it by molarity, you can weigh it. And then uh you light it, and in a perfect world, it makes water instantly and perfectly when you light it on fire, right? And oh my god, the boom that we got out of that weather balloon, entire building was like, what happened?
What do you do? So don't do this, folks. But I was just gonna ask you, what's the pressure feel like after it explodes? I mean, it was just so I don't even remember. I just was so loud.
I was so shocked. The only other time I was that shocked, the only two other times I was that shocked by something I I did was I did Coke and mentose, but instead of uh mentose, I used liquid nitrogen, right? And so when you when you coke and mentos to liquid nitrogen, if you wait too long, you get like an ice plug and it plugs up the bottle and the bottle explodes. And when you do that at like three or four in the morning in the lower east side, it's real loud and scary, right? And the other one was when I sp on purpose blew up a bottle with uh liquid nitrogen to prove how dangerous it was to seal liquid nitrogen, and I had it inside a two cambros and it shattered both cambros and the bottle and both cambros, and also got a call from the cops.
But don't mess around with pressurized things or explosive things. Just don't, you know what I mean? I'm not trained in that. That's not what I'm trained in. I'm trained in other things.
You know what I mean? Anyway, how the hell do we get on this? No tangent Tuesdays on cooking issues. Yeah, just a tangent? No, there has to be a reason we were talking about it.
Balloons, blimps. Oh, you were don't use helium. Don't waste helium because once it leaves the atmosphere, it's gone. I mean, gone, gone. And so, like, uh, you know, yeah, it's so crazy that we just use it for parties and for making our voice sound stupid.
But whatever. Whatever. It's gonna become more valuable than gold. Until they can figure out a way to not need helium for research, it eventually will be more valuable than gold. In fact, the Nazis used the Nazis used hydrogen because we had the strategic helium reserves at a time in the 30s.
And you know, the Nazis asked for it to buy it from us, and we were like, no. And then they used hydrogen. Yeah, good for us. Where where where does helium occur naturally beside I guess it's gas, so it's in the in the air. Yeah, I don't know what they purify from.
It it like it basically live on does it ever get captured underground? And I mean, I think it's like it just is like a component, probably in some other gas that we get, like natural gas. It's probably a contaminant. I used it one time, no, and then they refine it out and then they they use it. You know what I mean?
Uh and then yeah, it's a byproduct of uh it's a fusion byproduct, right? I mean, we could make it by nuking the whole earth. We could make a tiny quantity of it by nuking the entire earth, but probably a bad bad uh, you know. I guess that's true. If they could ever figure out fusion, we could have it.
You know what I mean? Anyways. I mean, there i there is small fusion reactors, but they don't produce more energy than they take currently. Yeah, we're not talking about energy, we're talking about making helium, but still they make nothing. They make nothing, nothing, nothing.
All right. Uh so what do we got? What do we got this week? We're we're since we're Johnless, what it what what do you guys have in the way of stuff? I know Nastasia has to hightail early.
What do you have in the way of stuff for this week, Sas? I have okay, I might have to do a party up in the Pacific Northwest near Seattle in the summer. And I wanted to know if any of our listeners have products or recommendations of products that are like local Pacific Northwest stuff that I could feature at the party. You know who you should get in touch with is our old friend Judy Ann Wu. I mean, she's still up there?
She yeah, yeah. She's in Portland, but she's all hooked into all of that. And we had remember this Portland, not Seattle, but we had the Olympia Provisions guy on. He's got good stuff, and they're all hooked into producers. Oh, cool.
Okay, well, yeah. Email me at Okay, that's not oh, them? Yeah, I was gonna say that. You know, I'm not gonna email anyone. Maybe Quinn can.
I don't know. No, no, no. But listen listeners, email me at I think it's N Lopez at Booker and X dot com. Wow, giving out your email. Wow.
I mean, it's not that hard. It's on our freaking website, Dave. Yeah. Do you remember when uh like the square that we used, yeah, was my actual telephone number? So people would call me like in the middle of the night.
No, no, no, no, no, no. No, it was when I went on a vacation or something, and I was like, if you have any questions, you know, call Dave. Yeah, no, no, no. I was like, what the heck? What's going on?
Yeah. And that's when radio show listeners would email me the questions for the show. So they got an automatic your phone number. Sweet. Sweet.
I love when artists do that. They put their phone number on the back of a CD or something like that. Well, who's the famous rapper who was like, I'm right here, come get me? And then someone shot him because he had money on him. I just remember Chris McGlover had his phone number on his CD.
Crispin Glover? Yes. From in from Living Color? No, Crispin Glover. Oh, wait, which one was the which one?
That's Savannah. Back to the future. Marty McFly. Yeah, yeah. We'd call when he came out with his first book, he had a phone number in the back.
And we used to call it, we used to prank calls answer machine all the time, leave messages. It's hilarious. But he's also a famous wingding, right? He's a weirdo. Yeah.
Oh, yeah. Didn't he watch Ruben and Ed, you'll see how far you get. Didn't he get kicked off of uh Letterman once? Like for being completely like off his tree. Yeah, yeah, he's out of his tree.
Yeah. Uh hey, Stas, you ready for this? So for my uh for my early birthday present, Jen got me tickets to go see, get this people, Glenn Gary Glenn Ross on Broadway. Oh my god. Wait, who's in it?
This is not a food related, but you're not gonna believe it. So fresh off of his Academy Award garbage, Kieran Culkin was uh that would play the Al Pacino character. Yeah, yeah. Yeah. Ready for it?
The the person who played uh the uh uh Jack Lemon character was Bob Odinkirk. Oh cool. Yeah, yeah, yeah. You know, from better from Better Call Saul, and to keep it on a Better Call Saul uh thing, uh Michael McKean, also from Spinal Tap. And my favorite thing, uh obviously he's in is Planes, Trains, and Automobiles.
He's the cop who stops uh Steve Martin and John Candy's like uh you think this is in there. You uh think this vehicle is uh safe to uh drive on public highways? Yes. Yes, I do. That was my favorite.
We watch that every summer. And then um, I mean, and uh and and the person who stole the show, Stas, I think you're a fan, I'm not sure. Bill Burr just kicked the crap out of his part. He just kicked. He just kicked, and it's his first thing on Broadway.
He just obliterated the part. Like literally every minute Bill Burr was on stage, we were all like, oh my god. First of all, the man can drop F bombs. Like I drop I can drop F bombs, but Bill Burr, oh my god. Wait, wait, wait, wait, wait.
He loves to bake. We should have him on the show. Just call it Bill Burr Bakes. Yes. Yeah.
Oh my god. Well, we we know he's in, we know I mean, we know he's in New York now. So, you know, you're good at this, Stas. Set it up. Uh, because like I have to say, and and by the way, we'll uh, I'll do this.
You ready, folks? You ready for it? One time only non-family friendly show if Bill Burr comes on. He can say whatever. He can say whatever he likes.
Oh, I'm gonna love that. Yeah. Yeah. It's you know, we have no FCC. This is the internet.
We can do whatever we want. But I'm gonna say, for him, not even for Jim Leahy do I get, do I not, you know, take away the family. But for Bill Burr, we can go family on friendly. And no buzzers, right? No, no, no.
Unless you want to, unless you want as a joke. Let's make it happen. Unless you want as a joke to have a buzzer version that is family friendly. That's just you, you know, welcome to cooking issues, meaning. Because you know, if he starts cursing, I'm gonna start cursing.
Stas is gonna start cursing. You know what I mean? Yeah. Yeah. Yeah.
It'll be it'll be. Well, here's the thing, right? Uh on uh about the play. So the play is a mammoth play. And uh, by the way, for those of you that wonder, the Alec Baldwin part, which is the part Stas and I quote the most, is not in the play.
They wrote that just just for the movie. But um the play, they kept all the crazy racist stuff in it. It was knots. You know what I mean? It was like, oh my god, it was so good though.
So good. It's a lot shorter than I thought. For the amount of money it costs, it was a short play. Is it equally racist across all races? No.
Oh no, it's heavier on one than another. Oh, yeah. Oh, wow. Yeah, yeah, yeah. I mean, well, it reflects like a certain group's.
It reflects like a certain group of salespeople's hatred of Indians. I'll just say what it is. They're very racist against uh Indians, like like, you know, from India, Indians, uh, in it. Um, yeah. Uh, and it's like, but it's not, they're not it's like goes back to an earlier, earlier era.
They're not co-signing the racism. They're not, in other words, like the play doesn't portray them as good people. Is it like Peter Sellers? No, no, no, no, no, no, no. Like the party.
No, they literally say racist things about Indian people, right? But in the way that like uh Bad News Bears was incredibly like Walter Mathow's character in Bad News Bears was in was a racist, right? He was brilliant. Yeah, and so but they're portraying a racist, which is different from from promulgating racist ideas and thoughts. See, there's a different things.
Portraying a racist is they're different things. But anyway, I was surprised that they, you know. I was surprised that those lines are still there, because I know in the movie, some of it was moderated. You know, anyways. I think some of it was kept in, some of it was uh moderated.
But uh, yeah, good show. But the reason I bring it up is not because uh I wanted to see that thing for a long time, but to talk about pre-theater. So, like, what is the pro so it used to be that like whenever Jen and I would go to a show, we would just try to tough it through, but by the end, Jen's like, I'm not hungry anymore, it's too late. And then I haven't eaten, she hasn't eaten, everyone's miserable. And then by the time we get home and go to sleep, the night's ruined no matter how good the play is.
You guys with me? Yeah, with you. Yeah. So I'm just looking at the camera right now, like how lonely you look right now. And I'm lonely man.
No, John. I'm a lonely man. So uh, so the question is like what's a good pre-tater? Because pre-theater, you have to leave work earlier than any of us are really done with work and we go, but you need to get in and out. So I've had two pre-taters.
Yesterday, I went to a Sichuan place. Get this. 42nd Street between 8th and 9th. So for those of you that have never been to this block, this block, if you said to me, hey Dave, you're gonna have a meal you enjoy on 42nd Street between 8th and 9th Avenu, I would say, What are you cracked? What are you stupid?
What are you? An idiot? Because there is no way. That is like hell on earth because literally no one is there because they want to be there. Not one single human is on that block that isn't trying to get away from that block as much as possible.
It's not the block with the movie theaters. It's not the block with you can't even really get into Port Authority very easily on that block. So you can't even get out of it. It's just an a useless sack of crap of a block. Stas, you with me on this, right?
Yeah, but 46th Street has some stuff. Yeah, but this is 42nd Street. So I'm saying, if so if someone said we're gonna go to a restaurant, you're like, great, where is it? And you're like you're like, it's like right on 42nd Street across the street from Port Authority, or between 8th and 9th, you'd be like, no, thanks, right? But this place was a BYOB, $15 Corkage fee, like Sichuan joint.
And what I liked about it, the food was good enough, right? Food was good enough. Uh and two top with two top was I think like like 113, including the Corkage fee and all that. So it's like not much. But the food was really good, but they had the goofiest service plates.
It's called Sky Pavilion. They had the goofiest service plates I've ever seen in my life. And I have to say, I loved it. One, like we had this like delicious like duck with like glutinous rice that was fried, like glutinous rice coating on top of the duck fried, and it came in a donkey cart. It came in a ceramic donkey cart, like a big donkey cart.
Another person gets a like a giant birdcage with like, you know, beef intestines in it. It was like, yeah. Yeah. So, like, you know, it's a good call. You guys got any good pre-theater situations?
It's like art. Yeah. What do they do in LA for a show? What do you guys do for a show in LA? Well, Nastasia just like goes to either like try to get something after, you try to get before.
Do you don't have a go-to? Uh I do. I go to Kazunori, the hand roll spot. There are a bunch of locations. Jack ruined my night doing that.
Why? Wow. What happened? Oh my God. She doesn't want to bring this up because she's wrong.
No. I'm not wrong. She wanted to go to an event, and she said we should eat before the event, and I chose a hand roll spot, which is very quick. And I ordered a bunch of hand rolls, and she said, that's too many. Make it less.
So I said, fine, okay. I got like two less hand rolls. And uh we go to this thing she wants to go to, and it had ended already. Wait, wait, wait. So so in other words, you could have had infinity hand rolls or no hand rolls.
Correct. So it's her fault that I didn't have more hand rolls, is really how you know, but on the other hand, you could have had no hand rolls, and then you would have seen the thing. The mistake was to not just go straight to the event. Which had nothing to do with the decision to get hand rolls. That was her saying we should get food before the event.
Correct. Correct. So once you have made the decision, you've already lost. First of all, how do you not know what so you s just an error was made here? It feels like it feels like there was a world in which Nastasia would have been correct if she was correct about when the actual event was happening.
So in other words, like it's hard for me to come down on one side or the other when it's clear that there is a world given what she knew at that time where she was correct, even though she ended up being wrong. You with me on this? But getting food wasn't my decision. I was just tagging along with her on this night. Okay, you also gotta understand that Nastasia and I are triggered by pre-event food idiocy.
Now since John's not here, we could talk about him like a dog, but like Nasta Nastasia buys like John and I, Billy Joel tickets. Yeah, yeah, yeah. What? But the bigger thing is what happened to one of the tickets. Oh god.
Well, we've told this, we'll tell it again. So Nastasia and John Nastasia and John and I, who are at the time were we were Booker and Dax at that time. And I had finally gotten Nastasia. Remember, like way long ago, Nastasia had tickets to see Joel at the garden. By the way, can you tell your Joel story?
Joe. Oh wow. Stas, get this story. Get this story. And then we'll go back to it.
Get this story. That was a sad story. Um, so we're on the Hampton East. We're in East Hampton, and we're we'll go and go and go to the pier to get ice cream. And um uh we're walking eating ice cream, walking on in the sun, it's lovely right there on the water, and uh, hear this flapping like a bird.
So obviously, it's a bird, sounds like it's like trapped. So I investigate through the bushes and see the bird was trying to get through the fence. Or I don't know how it got there. Maybe it was dragged by another animal, but it was stuck in between the metal fence, like the diamond shape, and its wing was pretty busted and bloody, and he's snapping, and I'm trying to help him. But I had a good positioning, and then uh it just happens to be that it's Billy Joel's house that I'm pulling this trying to help this bird.
He yells, get off my property, and I'm like, it was like, what the I was uh no, but then you were like, I'm trying to help a bird. Trying to help a bird, and he was sucking his. Yeah, yeah. He was a real get out. I want to say more words than that, but yeah, exactly.
He was get out. Yeah. And this is after he was sober, too, right? Yeah, he was sober. He was like uh three years ago.
Yeah, but then you you went, came back, and Bird was still there, and then Bird was still there, and then like crap on I got him out. So anyway, he can be he can be a bit of a D-bag even when he's not on the sauce. Let's put it that way. But great songs. So anyway, so Nastasia buys tickets a billion years ago.
We're at a at the time, her worst nightmare. We're slinging non-alcoholic drinks at a vegan juice joint. Swear to God, right? And uh, and like a raw vegan juice joint. And in the middle of the tick, in the middle of the event, right?
Nastashi's just like, ah! I turn around like, What I'm supposed to be at Billy Joel right now. And she had missed the Billy Joel that she had bought the tickets to because somehow it wasn't on her calendar that they were the same night. And then for years, she was like, she was like, I don't deserve to go to Billy Joel. I don't deserve it.
Finally, finally, in 2020, in February of 2020, I convinced Nastasia after years, right, that she deserves to see Billy Joel. She deserves it. She's like, okay, Dave, you know what? Fine. We'll go to Billy Joel.
We get Billy Joel tickets, boom, pandemic. All the tickets canceled, everything ruined, boom, boom. So then she finally gets tickets to the very first concert at the garden because he has a residency after he comes back from the pandemic. She gets three tickets. We go, she puts one of them on her radiator in uh in Connecticut.
And her house was a leaky, leaky, leaky mess, right on the Long Island Sound. And a torrential rain comes through, leaks straight through her what? I thought it was toilet. Oh, it's toilet. Oh man.
So a toilet breaks and poop water runs straight through it and melts one of the tickets. You can't read it like at all. Like barely read it. You could tell it's a ticket. So Nastasia and I were like, we gotta get to the garden.
So we go get some drinks at the Holland Bar, which was where I was a local, and then you know, clothes. And then we go to a halal cart, and this is what this is why we're bringing up how why we're triggered by it. Nastassi and I get a grab and go thing from the halal cart. And freaking John. We have to deal with the toilet water ticket.
We have to talk to the MSG, like, hey, fix this ticket, it's real. Let's get so we got a grab and go. Yeah. John. He gets it, he gets it over the rice in the big styro container.
The big styro container with the freaking lamb and the rice and all of that crap. And the fork. Yeah. And we're like, what the hell are you doing? You can't just shove that in your mouth and go into the freaking garden.
You know what I mean? Because we got to deal with these damn tickets. So first of all, he's sitting there like trying to eat it. We're staring holes through his head, right? Because he was not eating this stuff fast enough.
Like, like literally, like if my eyes could have bored a hole through a human being, like it would be. But then we get into the garden, he's finished his bowl. His ticket is pristine, and he's like, All right, guys, I'll see you inside. And we're like, what? So he goes, and we're in line with the saltiest bunch of folk you've ever toilet problems too.
Well, I'm like, no, well, we're trying to get the ticket changed, which we finally did. We made it just before they started. But we were we were basically threatening people's lives. The guy behind us in line was like, if all of you people, I hope you all die. You're all a bunch of carpet baggers.
He looks literally then looks at Nastasia and I says, Nah, you two, you guys are all right. Remember that. Oh man. Because he could he could tell, A, that we were from here, and B, we were as bent as he was. You know what I mean?
So that's why I think we get in there, and there's John in his seat with like popcorn deer, you know, ready to go. And Dave and I like running. It was almost called. Yeah. Well, you know what?
It's mean to talk about him when he's not here to defend himself. Usually we save that for Peter Peter Kim. Yeah, if you're feeling well, uh, call in, John. Uh all right. All right.
All right. Thank you, Nastasia. See you next week. All right, cool. All right, uh, Quinn, what do you got?
More on the food on the food zone. I know you get anxious when we're not talking about the food. Although we did talk about food. We talked about halal carts, we talked about hand rolls. By the way, you can eat a hand roll so quickly.
Am I right? Oh my god, yeah. I mean, it is a hand food. You know what I mean? Yeah, and if it's it's two more, that's like, come on, it's like nothing.
Also that's why I chose this place. Uh great idea. Handroll's a great pre-show spot. Yeah. Thank you, Joe.
Also, also, like, if it pushes come to shove, Nastasi could have been like, eat it in the car, throw it away. I don't care. You know what I mean? Like, whatever. And then or we can't get food, and food was her idea, you know.
Did she eat any? Um, she just, yeah, she had like two, and then we're just gonna be able to do that. She had two. The two that you didn't get, she ate. Yeah.
Yeah. Yeah. But you know, if you forced her to go to the show without food when she thought of food, she wouldn't have had a good time and she would have blamed you for that. There's no winning. You guys were automatically losing in this.
There's no, there's no one. Yeah, yeah. No winning. All right, Quinny Queen. Queen and Queen, what do you got?
Uh oh, by the way, hold second. Call your questions in too 917-410-1507. That's 917-410-1507. If you're on the Patreon and Quinn, why don't you tell them why they should be on the Patreon and what they might get or not get or advantages? Well, they should uh join the Patreon to one, get uh the show either live or early, depending on your uh schedule.
You get uh priority question answers on the show. You get uh deals with uh Kitchen Arts and Letters and other, you know, people and companies we partner with, and you get to join the Discord, which is also just uh a great uh community chat room filled with lots of uh like-minded people. Hey, you know what's something else I'd like to extend off of that? Oh, we have a caller? Uh caller, you're on the air.
Yeah, hi guys. Uh, this is Patrick calling from Brooklyn. How are you guys doing? All right, how you doing? Good.
Hey, I've got a cheese question that's sort of a grading cheese question that's sort of an A and B. Okay. One is that the supermarket, allegedly super fancy supermarket near me, has Parmesan that I don't like enough to purchase, but they have Grana Padano, which I don't have I have no real feelings about. Um, and so I'm curious if there are any recipes that are designed specifically for Grana Padano pasta recipes, rather than Parmesan or Pecorino Romano, or if it's just a in-between gray area, not in between. It's sort of a Parmesan like thing that I should think of that way.
No, I wouldn't think of it that way. Yeah, well, before you get to B, right? Grana Padano, right, is very similar cheese to Parmigiano Reggiano. It's just that they're not part of the consortium. So either they're made outside of the area where the consortium is, or they don't want to pay to be in the consortio tutelo Parmigiano Reggiano, right?
So it's like they can be very similar. So you can have Grana Padanos that are like, you know, every bit as good as the best Parmigiano, right? But just they're not part of the consortium. This one is not. So that's the other.
So they are similar cheeses. So I don't know, there are, I'm sure, but I don't know. Maybe Joe does a s a recipe that's specifically, or maybe Quinn or Jack, I don't know, a specific recipe for that calls out Grana Padano as opposed to Parmigiano. But but Romano is an entirely different, entirely different animal. Literally, literally different animal.
You know. But uh and like if as far as I am concerned, not even like the same use case because like uh typically Romano's have uh and there's very good quality Romanos out there now as opposed to before when it was mostly trash. Uh but they supermarket Romano I'm I'm I'm I'm okay with in higher. So that is its own sort of silo. Right.
But I I I feel I'm spoiled by the Paolo, you know, yeah, because it's quality. Parmesan is that human stuff you get. It's just not never as good. So I I I find myself missing it, missing it in recipes that are, you know, for design for Parmesan. Right.
Period. But it it's so far the ground padana seems to be like that's not that either. So it's like, well, maybe I should just not buy it, but it seems this also seemed like a well depends on what you're using it for, right? Like I think I think like like mid-range, low-range parmigiano is fine in a salad dressing. You know what I mean?
Yeah. I mean this I'm gonna ask part B then, because it's sort of related. I mean it is related, is that I love the texture of the grated cheese that's in the the shaker at the pizzeria. Like it's kind of like spherical, even though it has anti-clumping, it kind of clumps. Is there any way to get that texture grating at home?
Or is it all a commercial process that I should just be using using the commercial stuff, period, because that's the that that's what it is. Because a dream it's something that tastes as good as as let's say the Paolo Parmesan, or you know, top-end pepperinous texture. Uh-uh, I I have thoughts. Okay. But regardless of where it goes from here, unless you know exactly how that stuff is made, Quinn, put it on the list of things to research for the next week.
You know, the the shakeable stuff. I can't remember whether I've ever attempted to mimic those. They're lower water content. Um anyway, but go ahead. Okay, my first thought for what to try.
I mean, when people take a very hard cheese and just use a a blender or a food processor instead of a grater, you're definitely get a pebbly rounded sort of ground product as opposed to like fluffy shreds with a microplane. And then from there, my first instinct to try would be like a little bit of milk powder and a little bit of maltodextrin just to like dry it up a little bit, you know? Yeah. Well blenders are tough. I mean like uh usually, you know, if you just use the really the if you use the section of the box grater that looks like a street fighting weapon, you know, uh then like that makes the round, you know, the one that looks like someone just took a nail and just went straight through the metal, like that makes a round shape typically larger than the ones that are in the shaker.
Uh you know, then maybe if you had to you put an anti-caking agent in you could then maybe blitz it a little more to get it to to break up. I mean liquid nitrogen would do it obviously, but you know if you've that that's not how they do it. So like I'd have to look and and and see what they what they do. But I'm gonna I will research how they make them industrially. They're not I don't believe they're compounded from cheese powders.
I believe that they are made from cheese that is just broken down into particles and probably as Quinn says doped with maltodextrin and maybe milk powder I don't know is milk powder in them because any time you look at the ingredients but the texture the texture of those like especially on pizza is what I want. I was just like curious if you can just yeah have a really good piece of cheese without obliterating it. Yeah you can get that texture with with the qual you know the flavor of the better better cheese. I mean it's stupid for food. I believe it's very low moisture too.
I think part of that texture is like the extreme lack of moisture. You know, um that's sort of where I was going with the milk powder as well. I don't again I don't know what milk powder is in like the the store bought stuff. But I'm just thinking it was like yeah like a generic sort of fitting protein that'll sort of bind to a little bit of the the moisture. Yeah.
Don't know. Don't know. Uh but you know but you know who would know the grand you know who would know is Wiley because this is this is the kind of crap that Wiley deals with all the time. He's like, how can I take this thing that I grew up eating and then make a better version. I'm sure he's worked on it.
If it's it's not at stretch so he hasn't served it, but I guarantee you this is some crap he's worked on. If not, if I put the idea in his head, maybe he'll work on it and figure it out for the rest of us I certainly don't have time to actually do the research on it right now. You know what I mean? I mean physical research of actually cooking do you shake cheese onto a fresh clam pie or not? No.
Uh no I do but I recommend it. I use a I use an absurd amount of crushed red pepper at every such that like you know I've sneak crushed red pepper into me in with me when I go to stretch Wiley's place and now he just brings out the Cisco like giant container of crushed red which is how I buy it at home for me when I show up because like I eat an unconscionable amount of crushed red pepper on pizza. The thing if you haven't you haven't tried it's excellent is the Utica the Utica grind of red pepper which is a finer a finer grind and it really really covers a pizza perfectly. So that's that's that should be on your list of of things to try. Maybe maybe we can get the Utica is you the greater Utica you know uh uh chamber of commerce to send a send a b uh uh a jar of that to the cooking issue headquarters crazy.
I never even heard of that. My grandpa way back in like depression era lived in Utica. So like I feel like that's a joke. That's a joke. It's on the up and up.
Oh. Um yeah, no, you should definitely try it. Alright. I've never heard of I mean I've heard of like uh Hercomer Diamonds, which are close to Utica, right? I've never heard of Hercomer Hercomer grind peppers.
I need to get these. And Uda Uda Utica Greens are the classic, the classic Central New York uh uh Italian green dish, too. So there's you know, there's there's there's various wonders of cuisine in Utica. But definitely if you're into excessive amounts of red pepper. Yeah, Avico Br I'm looking at it right now.
Avico A V I C O brand, Utica. Utica crushed Utica Grind Crushed Red Pepper, 1928. So I don't know if that's its invention or not, but highly recommend it. I'm totally so this is like the best thing anyone's told me in a long time. A new version of crushed red pepper that I can have, and it's from my home state where my where my grandpa used to live.
I mean, you know, I mean he was he was kind of a bastard, but still, still, you know what I mean? Obtain up obtain this obtain this now. Awesome. Well, thanks for your help. All right, thank you.
All right. And if we get any updates from Wiley, I'll uh I'll let you know. Uh wait. I I I had thoughts about the the ground upana as well. Okay.
So they could do that. What are we talking about before that? You can you someone remember by the time you're done, we'll c we'll get back to it. Okay. Yeah, keep talking.
And by the time you get back to it, we'll get back to it. Oh. I was thinking, like, for you know, swapping between Grown Up Padano and parm, aren't they for a finisher? They're pretty interchangeable. And as a like mean cheese, in my experience, grown up Padano, you know, on average, is like a little less savory and like slightly more bitter, I would say.
No, no, no, because it all depends on exactly who made it and whatnot. So, like, like most of the time, bitterness in cheese comes from uh lipid breakdown stuff. So, in these cheeses, I don't think that they're adding like the ends. So, one of the things you get in like uh an American made quote unquote parmesan or like like Romano is they jack the cheese with uh lip lipid, you know, lipid uh breakdown enzymes and protease enzymes, they jack them with enzymes. So, like I remember being in uh DiPalo's once, which is where you know he the caller was mentioning.
I'm talking to Lou, the owner, and he just takes a bite of this cheese, he's like, ah, too many enzymes because it has this like bitter, bitter, bitter note. But you know, like a lot of the grana padano that you know they sell at DiPalos is quite sweet. The interesting thing about Parma, the interesting thing that Dipalo's does, uh you know, which is kind of thing what the caller is pining for is like you know, Parmigiano, all these cheeses that are made, you know, with milk from cows and not just like try to make a hundred percent the same all the time, have seasonal variations. And so one of the things that uh DiPalos does is sells the different Parmigianos based on the season. So you come in, he's like, Okay, we have the winter parmesan, so the winter parmesan, they're eating silage versus like a spring where they're eating new grasses versus summer, where they're eating like you know, more mature grasses, and the cheeses change.
So the color can change. The he has certain that are from different um sets, different kinds of cows because some of the herds have been like you know made into different things. So they have a connoisseur ship there of Parmigianos that makes it not just the commodity cheese. To put it concisely, the way that uh what happened when I tried to go visit the factories on my honeymoon in 1995 and missed the bus by a couple of hours, and the guy was very felt very bad for me that I didn't get to go tour the cheese. Although probably my wife was happy.
She didn't look happy. She pretended that she wanted to go on the cheese tour with me. And I talked to him about uh Parmigiano in the uh in the in the US, and he was you know, he doesn't know the palace because he's from Parma. He goes, he goes, he goes, you know, in the I forget that way in the United States. He goes, in the United States, it's uh Moto Caro no buono.
He goes here, Moto Caro, molto buono. Because there's different there's different grades of Parmigiano within within itself. It's not it's not a commodity. I mean, even though it's been made a commodity by its name, by the fact that you have to reach reach a certain quality level to be in the consortium, it's not it's not all the same. Does that make sense?
Yeah, it does. It's like in Ireland, they have what is it? No mo no moe may. So in May time, they don't mow the grass. Oh, really?
Okay. They don't mow the grass, and so it's very particular. The the taste of the butter is very different uh that yields out from the from the May month because of the bramble and all the the the bitter weeds that are growing that are left over that might should not be eaten. Yeah, it's actually, it's a very popular thing to do. Oh man, now I want some of this no mo butter.
No moi, yeah. Carry gold. I think it's uh it's I think it's it's a it's a special carry gold that comes out right after May time. So I'll be looking for it in a couple of months. Yep.
Oh man. That did I tell you currently my favorite butter? My current favorite butter is Italian and not even cultured. It's the Beppi Ocella, uh Occello Cello. Uh uh Beppi.
The same guy that makes one of my favorite cheeses, Testum, is like makes this butter, Italian butter. It's great. It's so good. Gotta go get it. I like it even better than like the fancy French like barat and all of those that are also very good.
I like the butter with the sardines in it. Wait, what? Who makes butter with sardines in it? Uh you make your own, you mean no no no. I went to a restaurant and it's like, yeah, everyone makes this butter.
I was like, what do you think? Butter and sardines? Yeah, it's like this slight little taste. Oh, maize sardines or anchovies. Oh, anchovies.
Anchovies. Anchovy butter, delicious. Sorry, that's what I meant. Anchovy butter, delicious. Long fish, wrong kind of I love anchovies.
You know what? I'll say something very quick. There are we have uh my girlfriend and I have uh these two friends, and um we uh she reconnected with them and then learned they said, Wait a minute, your boyfriend's Jack from Cooking Issues, like they're huge cooking issues fans. And we're like, Oh, that's that's funny. Um and just to shout them out, we we had them over once for a movie night, and they brought homemade anchovy butter, which is just such a great thing to bring.
That's good. Did you have nice bread? Yeah, as a house. Yeah, oh yeah. Yeah, nice bread.
The answer to many guys did they leave the leftovers for you? Or did they take it? There was none. Oh yeah, but you can't take home. If you listen, people it was just a little bit of etiquette coming from you know, when you show up at someone's house, don't bring anything you're not willing to leave the entirety of.
It sounds like a sign photo. Yeah, yes, it's the babka. Oh, I didn't ever saw that episode. So they yeah, they come, they bring the bok and the popcorn. She takes it home and Elaine's lander, they check.
The good the guy the ho the host is like, Were you take in the babka you brought me? That's crazy. That's insane. That's insane. That's terrible.
Terrible person. Now there may be an exception to this. Well. Tell me if I'm wrong. All right.
Let's say let's say I wanted to get the gluten free very like a very, very special bottle of like rare whiskey or meth cal or something that was extremely expensive, but you wanted to bring it just to give some people a taste. No, then you put it in a smaller bottle and bring the smaller bottle. Oh, okay. I I like that. All right.
Yeah. That's true. Yeah. Worst presentation. But I mean, yeah.
Yeah, but that's how it works. Either it's a gift. It's also really bad etiquette. If if if I bring something to your house, unless I say to you, hey, listen, save this for later. Don't open this now.
Save this for later, right? Which is a gracious thing to tell somebody, right? Then they can open it if they want, if they want to be. But like, this is not for tonight, this is for later. Unless they say that, you kind of have to open it.
You know what I mean? Someone can't hand you a nice like bottle of liquor and you're like, Oh, thanks. And then put it in your back bar and then not open it and offer people a taste. It's crazy. That's the worst.
It's the worst. Yeah, it's opening my bottle. Come on. Or our bottle. Yeah.
Your bottle. Yeah. Yeah. It's crazy. Uh yeah.
I've done the dinner parties where my my drink I brought didn't even get poured the entire night, just stays in their fridge or there on their bar. Yeah. No, no, no, the hell with that. And you can't go in like, hey, I'm gonna open up my drink that I brought. Yeah.
Right, right, right. No, no, no. Yeah, it's crazy. It's crazy. And then, yeah, so like the only like the way this works, if the host wants to be super gracious and there's a lot of stuff left, they can be like, Would anyone like to take some of this?
I'm not gonna eat all of it. Would anyone like to take some of this? That's my wife, dude. My wife, when people come over to the house and she's like, I'm like, I'm like, oh my god, the food was amazing. It was so good.
I can't wait for leftovers. But you know what? The leftovers go back. She's like, please take it. My husband's gonna eat it.
Oh, well, that's not the way to say it, but yeah. Oh, I can't stand that much. I told you guys about the Thanksgiving I had where I my brother got up in the middle of the night and took all the leftovers and got on the train and left. All of the leftovers? I mean, like so many of them.
Open the fridges next day. What the hell happened? Where's the ham? What the hell? Because like to me, Thanksgiving's only left.
I mean, like, Thanksgiving the day is about the family, and Thanksgiving the season is about the leftovers. You know what I mean? That's why I always make two Thanksgivings. Always. Um Phaedrus' toe writes in in a recent cooking issues, Dave discusses using a super fancy uh Shisa Umaboshi that are ridiculously expensive, made by a Japanese husband-wife team and used in the salt air drink at Bar Contra.
Which Umaboshi am I describing? Well, guess what, Toe? I texted, I don't know. This is one of those things where Jeremiah, you know, the chef there, part of my partner, along with Fabulous, he is like, You want to use Umiboshi? Here's some umiboshi.
Hands it to me. We make it, we love it. I then find out that it's unobtainium. I I've never, I that's not true. I took I took some jars with me to uh what's it called?
To uh LA, but I didn't take a picture of it because I'm a dummy, right? So I text Jeremiah this morning, and I'm like, yo, who is it? Nothing. I think he doesn't want anyone to know because honestly, like the entire supply of it is spoken for. So if he gets back to me and will tell me for public distribution, what it is, but it's one of those things where it's like when we bought that we bought a liquor from Fourth Have.
Uh, we bought this liquor called uh four, which was their fourth kind of herbal like liqueur that we used in a drink called the Candoran Orange. And we tasted it, and we're like, we like it, we're gonna use it. He's like, there's not that much. So we bought it all. And it's the same kind of thing with these umiboshi.
I think we buy a good percentage of their output. So I don't know if Jeremiah will share it. I will share it if I if I come across it. Um not to get in the way of questions, but should I talk about what I actually cooked? Oh, sure.
Uh sure. Let me just get this one more. Let me get one more question. Let me get one more question and then you talk about we're sure sure. Alex M writes in my stepdaughter is a synchronized swimmer uh with thick curly synchronized swimming is pretty awesome.
It's crazy skill. Anyway, uh with thick curly hair. For competitions, get this. I did not know this. They gel their hair with gelatin, I guess to keep it so it's not like floating around and stuff.
Uh it takes an extraordinary amount of hot water to wash this out after a competition. Is there an ingredient or enzyme she could use to dissolve the gelatin more easily without harming uh her hair, their hair, would grapefruit juice work? No, grapefruit juice isn't gonna do squat because you know you can gel grapefruit juice with gelatin. Grapefruit juice, the acidity in grapefruit juice and the sugar is just gonna make her or make them sticky and and acidic, right? Might bleach the hair a little bit if that's what you want, because there's a little bit of acid in it, not as much as lemon juice, like they used to do, you know, back in California in the days.
But I called, I called my friend uh Jack Shram, who is, you know, one of the owners of Solid Wiggles, the Jell O Company. He doesn't know of anything in in particular. But what I would say is is that, you know, if you could tolerate a a bath, right, is gelatin will melt in hot water. Like anything like really above body temperature. So like if you if you get water that's like 110 Fahrenheit or something like this, it's well above the temperature at which gelatin will eventually melt.
So like I would get in the warmest bath that you can tolerate and just soak the hair for a long time and the gelatin will will start to melt out. It's gonna take a lot longer to just kind of try to rip it out of your hair by putting a shower on it, uh, although that should eventually melt it. There is an enzyme. Hot sauna? What?
A hot sauna. Oh, hey, that's not a bad. If you have one, right? Imagine you'll be like carry. It's off your hair, it's all over your body.
It just melts down over your whole body. Uh but um there's an enzyme that does eat uh gelatin. I've used it. In fact, you your question made me because I'm gonna try to get Monar's pantry to carry it because this enzyme Coralase, Coralase is freaking amazing nuts. It just eats gelatin.
And the interesting thing about this enzyme is that if you've ever tried to uh you know break apart proteins with things like papayan or these other kind of protease enzymes, they do it, they tenderize meat, but uh they leave bitter peptides behind. Coralase doesn't, it doesn't make bitter peptides. So I want to try to get it for I want to try to get Monarch's pantry to get it. So thanks for reminding me. But I would not put that on human skin.
That's not a human skin situation. Coralase. Coralase. It's not a human skin. Well, you've heard about that concrete that they're you they're building using to build buildings here in the city, is um because it it it there's uh enzyme on the concrete that eats the pollution.
Really? Yeah, the the uh one of the diesel, the diesel um clothing store has it. I mean, it's a beautiful building. But you look at the concrete, it's like smooth and like no staining or anything like that. Huh.
But they said that it leaves something there. I wonder if it's the same. Well, this enzyme is like, if I ever get a hold of it again, what we used to do is is that we would um we would do a traditional like clarification on a consume. And then we would hit it with coralase. And because in a traditional consummate clair clarification as opposed to a freeze thaw clarification, it it will uh the gelatin's still in the consumer.
So consumer will gel, as they say. You know what I mean? Uh it'll turn into an aspic, which is a terrible word for a food. Aspick. Anyway, uh you hit it with coral ace and it doesn't turn bitter, and you can just boil it down to nothing to this incredibly rich like liquid.
And so like oh I love it. I want it. Gilet. Gilet. Gilet.
No, or gile. Oh, okay. Not like gilet, like the like a vest. No, no, no, like angle, like gilet. I love the word gilet.
Uh all right, Quinn, what do you got, man? I was thinking, do you think it would help if they switched to fish gelatin? Isn't that more temperature sensitive? I don't know. Uh fish gelatins, what, isn't glass?
I don't know. They need something that's a hard gel because they want it to stay, they want it to stay gelled on their hair and on their body for the entire time they're in a pool. I don't know. I don't know. I don't know.
They also like remember the melt, like the how long it takes to melt and the melt temperature is going to be dependent on the concentration. Sounds like they're making a very stiff, stiff, stiff gel. When I was a kid, they used to, this is even worse. Uh, like some of the some of the punk rock kids, they used to spike their hair with Elmer's glue. They would mix Elmer's glue and water and spike their hair up with it.
Remember that? We used to use egg whites. Really? Yep. Oh man, how crunchy did that get crunchy, huh?
Crunchy and the dude uh the heat didn't wasn't good to it. Uh, because it gets that smell? Uh yeah. No, yeah. Uh Ivan oh wait, did you start talking about what your cooking is or no?
Did you like it? Well, yeah. Um we we we fired up our gas pizza oven. We have the uh uni brand, and we did flatbread, and we did a local water buffalo uh Florentine steak. So a three inch thick cornerhouse.
Oh nice. Did you do uh how how'd you cook it? Uh we did, you know, uh the Nova 11, 55 Celsius for like, you know, many hours, and then we like finished it in the pizza oven to see her. Was it too high? Was that too high?
Was 55 too high? Um, I think we could have been faster with the searing. The steak may have been a little too big. It was a little awkward to get into the pizza oven. Uh huh.
But overall the flavor was was very nice. Yeah, I would do, I would always do, especially on something like I mean, something very lean, like um, like the the strip was surprisingly marbled. Oh, all right. But even so, I would do probably 55 for not that long and then drop it and do the do the soak at like 52. I would probably do 54 or 55 and then drop it to 52 for the long term soak and then 50 and then and then sear from 50.
And then you're not going to get any overcooked problems in the oven. How long was it in the pizza oven? Did you already say in the pizza oven? Yeah. I mean, it's hard to say.
Okay, we were, you know, taking it and out to like try and flip it, manipulate it. Yeah. But uh, yeah, that that needs some work, but yeah, overall it was good. Full spindle and mutilate. Um Z bet.
Oh, by the way, uh, I did uh I did burgers and uh French fries using Snake River Farm Meat because I was sent that on my birthday, and my little mini hood is still a champ. I just we should start making plans for little mini hoods so people can uh make them for themselves. Dave, what's at the very top of your document? I don't know. Why don't you just tell me so I don't have to like flip around?
Right now, the top of my document says Kieran Culk and Bob Odinkirk and Bill Burr. What should I be saying? Spins all sale. Oh, yeah, yeah, yeah. Well, let's do that.
Uh I mean get these questions. Let me get these questions, then we'll do the spincil sale. All right. Z Banks wrote in this is related to your pizza oven. I bought a Sears All Pro a few months back, but I'm struggling to figure out how to think about uh when to use it.
Originally I expected it to be a drop-in replacement for a regular gas torch or a hot grill. However, when I try searing a salmon or tuna steak with the Searz all, it tends to be cooked through by the time I get a nice crust. Um I've made sure to pat the food dry, preheat the unit, and keep it as close as possible to the food. Uh I am uh I am using the BTS 8090 and map gas, which is the Mr. Mr.
Torch. Okay, okay, okay. So here's the thing. It's n definitely not a drop-in for a torch for certain things. In fact, torch, I think is really terrible for a lot of things.
Torch works fine on something like creme brulee to get that crispy uh sugar because it doesn't provide an off-tast. But as we've kind of shown, or you know, uh Arielle showed, you know, when I had her do some um, you know, GC mass spec work, is that when you put a torch directly on meat, it makes these things that taste kind of like combustion. They're nasty, right? They kind of nasty taste on meat and any of these kind of like high high protein things. So that's why we develop the Searsol.
So the Searsol is meant to take the torch and spread it out, right? So it's turning a torch into a broiler. So it's supposed to act like a broiler, like a pretty high-intensity broiler, but much smaller, right? So in general, I'm never cooking things from zero with it, right? It's meant to just be something like that you hit at the end to give like a nice crust or sear surface on it, right?
Sears all, sears things, doesn't cook things. If you have to put it over a piece of tuna or a piece of steak uh so long, you should be able to get like a super crust on on uh on an entire face of a ribeye in under two minutes. So, like, like, you know what I mean? So, like you, especially with the pro. So, it really shouldn't be cooking hardly any depth through it at all.
In fact, we used to take the Searsol, and we could put a crust on foie gras, pat not for pâté de foie gras without melting the underlying pate. That's how fast you can be. You have to get really close. What I'm guessing is happening is that the torch that you're using has a knob on it that allows you to turn it up and down. You want the thing to be as screaming as possible, right?
So you want to turn the gas up. Especially the pro, if you don't put enough gas into it, it it kind of doesn't get hot enough, and then you're gonna have a hot spot in the center and the edges aren't gonna be hot. So let us know if that's the problem. And if not, you know, you talk to Quinn, he can he can hook you up. But I think that's probably what's going on.
Um we got a question. These are two related questions, and we'll talk about the sale on the way out, Quinn, all right. We got uh Ivan said, I regularly make lime and champagne acids following the recipes on liquid intelligence minus the succinic acid minor pantry shipping cost to Canada pretty sheep. Not for sustainic acid, dude. It only weighs like a tenth of a it's like solar, get the succinic acid.
It's a small package. Anyway, I've noticed after a while they develop white plumes. Do you have any idea what these may be? How to avoid them if they can be harmful? Hopefully uh you can see the photo.
I did. Listen, like it's some sort of mold or yeast. I get the same thing. If you store straight acids out for a long time in hot weather or you know, in a kitchen, they they can develop that. I don't know what there are certain yeasts that can tolerate, for instance, brewer's yeast even can tolerate very acidic environments.
They grow very, very slowly, right? Some of them can actually metabolize citric acid. The issue is is there has to be some sort of nitrogen contamination because all of these things need some nitrogen source to grow. So I don't know what it is, but it has happened to me as well. Store it in the fridge and it will not happen.
Um, and by the way, they want to thank on an unrelated note whoever added crown pastries in Scarborough, Ontario to the cooking issues map. I went last Saturday and the Syrian pastries were fantastic. So, whoever added it, thank you. Uh Rock Baker wants to know, and this is gonna go into Sazan Slayer's question. Uh, can we get the final word on ginger clarification?
Should I use magnesium carbonate and spin versus progressively taller and narrowly rack, narrower racking procedures? So we're talking about is how to clarify ginger, because ginger has some starch in it. I originally said magnesium carbonate is a way to go. I don't really use magnesium carbonate now. Uh it's just it's too much of a heartache and it turns things basic, right?
Also, the magnesium carbonate that I was using wasn't straight magnesium carbonate. It was magnesium uh carbon light magnesium carbonate, which is a mixture of that and magnesium oxide, but it's problematic. I can come back and talk about it more on the next uh episode. So instead, what I do is I do ginger, uh and and I'll I'll explain now how I do it because I had a question. Any chance Dave can share the specs for the Firefly Mule.
A relative had it and loved it. Uh he's coming to uh to visit. I was hoping to make some. Here, okay. First thing you need to make is what we call zinc.
And for that, you take three parts galangle, 15 parts turmeric, 20 parts ginger. You juice them in a slow juicer. We use the coovings. You then take that juice, you add to that an equal uh volume of uh vodka, right? 40, 40 proof, 40% vodka.
You add it like that, then you add a half a percent of citric acid. You need that acid or it won't clarify. And then four milliliters per liter of pectin X enzyme, and it'll drop out. Everything will drop. So you put it in a tall, thin, round container, round, and then you keep pouring it off and then let it settle.
And as it goes, you should be able to get like 75, 80% of your liquid back if you let it settle in the fridge over. We do for like several days, we'll keep racking it. Then the recipe is for every one, this makes three liters of mule. For every 1,000 uh mils, every liter of zinc, it's 328 uh mils of gin. We use Ford's, 295 of one-to-one simple syrup, these are all milliliters, 181 of lime acid or clarified lime juice, 207 of polydextrose that's polydextrose one to one so fift you know 50 percent by weight polydextrose 50 percent weight water we get the polydextrose you can get it from from minor's pantry or tate and lyle 966 water and 2.75 of 20% saline solution and that's how you make and of course chill like a mother and and carbonate if you can't get the poly D you could up the sugar a little bit but then it's gonna be sweeter so I recommend getting the poly D.
All right uh we are putting the Sears all 2.0 on sale uh what are we gonna sell it for Quinn uh the plan is uh 850 as of Wednesday the 26th of March and it's a very uh limited time sale we're basically just making inventory space yeah we have a new shipment we have a new shipment on the water we have we have a new shipment on the water that's gonna cost more because it's like slightly different and we and we're gonna have to pay the new tariffs on it but we're trying to clear out our current inventory so go buy your spins all 2.0 now we'll talk more about it on the next uh episode I guess cooking issues
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