Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking News coming to you live from the Heart of Manhattan Rug of Letter Center, New York City News Stand Studios, joined as usual with John across from me. How are you doing? Doing good, thanks. Yeah?
Yeah. Yeah. Everything's good? Yeah. Yeah.
All right. Nice. We got uh Joe Hazen rocking the panels. Hey, hey, hey, what's shaking, bacon? Yeah, nothing, nothing much, nothing much.
Every week for a couple of weeks, John and I have gone across the street to Sam Chef Sam Yu's new restaurant to see if he's there. And he he is. We always miss him by like five minutes. We're gonna get him on though. We will, yes.
Yeah, anyway. I don't want to be thinking of that just now. Because after this show. I forgot his email. After this show, we're gonna go across the street.
Try again. Yeah, that's ridiculous. Yeah. Uh we got over there on the West Coast, Nastasia the Hammer Lopez. How you doing?
Okay. Getting ready to be uh live over here next week. Oh man, I just got a text from Peter that said, lower your standards. And I said, I'm not you. Wow.
Wow. Wait, first of all, hold on, hold up. For those of you who don't know, it's uh, you know, uh old old school old school radio punching bag, Peter Kim, you know, formerly a museum of food and drink. Not just the radio, Dave. Yeah, yeah.
Oh, come on, please. And uh I mean, you know, you should hear what he says. Anyway, so that's who we're talking about to Peter. And I'm presuming that that Peter is telling Nastasia to lower her standards uh vis-a-vis her dating life. That's my guess.
Yeah, yeah, yeah. Yeah. I mean, because like uh, you know, what what other standards are there left to lower? I mean, there's our job. Like what?
I yeah, I know. I work at a place here where the staff is incredibly, incredibly good looking. Like out of this world good looking. Yeah. Are you are you why don't you just say where you work?
As long as you don't tell the stories, aren't you not even allowed to say you work there? No way. All right, Jesus. No, I'm not. Um and so, but they're all not very smart.
And it's I just can't, you know. I just can't. So no one's saying that you have to marry these people. You have to wake up with them and be like, oh, no, you don't. You absolutely do not have to wake up with them.
Absolutely, that is not required. Unless unless you fall asleep somehow, like like before you know what's going on, you absolutely can wake up in a different place or have them wake up in a different place. I'll think about it. Let's not talk about this. Our audience doesn't talk.
John, did I bring this up? All right. No, that's our audience doesn't like this. Let's move on to food. Okay.
Okay. Uh all right. Uh got uh Jackie Molecules. How you doing? I'm good.
Yeah. I'm having a new refrigerator. I'm having a new refrigerator delivered any minute. So if I uh suddenly go on mute, that's why. Hold on.
Hold on. What were your criteria in getting a refrigerator? First of all, what are the parameters of your refrigerator? Do you have a water line to the refrigerator? No, I listen, I'm I'm I rent like a lot of different things.
A lot of people rent have a water line to the refrigerator. Do you have a water line to your refrigerator or not? No. Okay. No.
So you didn't what you're saying by you rent is that you didn't pick this fridge out. Some other idiot picked this fridge out. Certainly did correct. That's correct. Yeah.
I had no agency in this. My old refrigerator stopped working. I took this as an opportunity to just be like, Hey, it's time for a new fridge. And the landlord said sure. Is it that nineteen seventies color halfway between green and almond?
You know what I'm talking about? No, no, no. It's just like faded. It's like, you know. Ba like off white, but just because it's old.
It is probably nice and white when it was new. No, I mean the new one. What's the new one? You don't know yet? Well, the new one?
I I don't know. I don't know. It's gonna be it's gonna be it's gonna be a magic chest. That's the lowest of the low line. I guarantee it's a magic.
Yeah. It's gonna be the cheapest thing they sell at home depot. There used to be there used to be an even cheaper than Home Depot situation in Brooklyn where all the landlords would go, and it was like all of the manufacturers dumped their scratching dents there. And it was like compile for landlords to go pick up just the the the trash of the trash, whatever the opposite of the cream of the cream, the scrape of the barrel. And they would just scoop these things up and be like, Well, your fridge is broken.
Here you go. You know what I mean? And they put it in. Here's another broken fridge. Your oven's broke here.
You know what I mean? You're like, oh man, it's like like worse than a hot plate, you know what I mean? So I don't know, I forget the name of it. Yeah, we know it's good to have low expectations because then you know, you know, not gonna be disappointed. It's good.
But no, it is sad to not be able to do it. Yeah, it's the Peter Kim theory of uh of refrigerators. But that it you know you know, I wish for you that someday soon you may pick out your own fridge. That you're in a situation in life where you can pick out your own fridge. Yeah.
It's nice, right? It really is a dream. It really is. A water line, imagine. Yeah.
Well, the water line is useful for ice, but let's be honest. No one, I'm talking to anyone out there. The average person, if I go to their house, I don't drink flat water because it's poison, right? But I do taste the water in your fridge a lot because I want to see whether you've changed the filter this lifetime. And most of the time, you haven't.
Your water tastes like mold. Your line is moldy. It's like tastes like death. It tastes like I'm drinking out of an aquarium. You know what I mean?
Not in my home. I my mine's always clean every six months. Like that. Like that. Like that.
I got a water line on my fridge. I'm not gonna, I'm not gonna say who this is, but if for those of you that are professionals and you have a carbonator, specifically the McCann Big Mac Carbonator, you need to filter that water, otherwise your seltzer water tastes like poison. I hate when you go to someplace and their seltzer tastes like like a crappy unfiltered chlorinated tap water, poison. Anyway, point being that if you don't change the filter, it chokes up because like it needs like a decent amount of pressure going into the in into the thing. And I didn't realize this, but I know someone who didn't change the filter in a commercial restaurant, and they put a regular home filter on it, they didn't change it for like eight months, and it choked out so much.
If the motor has to run more than like, oh, I don't know, like two, three minutes before it fills the tank back up, it pops this safety valve, and all of a sudden then it starts spraying water all over the basement, and it doesn't stop until you turn the water off. Nightmare. So change your filters in life. Change your filters. You know what I mean?
Here's the thing before you change your water filters though, make sure you have all the gaskets. Make sure you have all the gaskets. Don't change your water filter and not have a spare gasket in case you can't get that thing back together again because now you don't have any water. You know what I mean? Very true.
Yeah. Yeah. Yeah. Hey. Uh, we got uh Quinn up in the upper left.
How you doing? Hey, I'm good. Yeah? Nice. All right.
Uh so what do you guys got going? Uh next week? We have Chris Young on the same exact time as Nastasia the Hammer Lopez. And she's a little butthurt about it. She wanted some, she wants some quality time, just the crew.
And she's like, now we're gonna be talking about thermometers the whole freaking time. And we're not gonna be, you know, thermometers in the good old days. You know what I mean? Which, you know, like I say, weren't very good. Good old days, not so great.
But uh right, am I correct, Miss Naz or what? Yeah, yeah. Like you freaking guys with your talking about technical food. What is this? Technical food podcast, idiots.
That's basically your in your your mental process, as far as I could tell. So, uh, what do you guys got going this week? Anything good? Oh, before I do that, if you're thinking of any questions that you want to ask us, call those questions in to 917-410-1507. That's 917-410-1507.
And you have to be a Patreon member. Why don't you tell them why and what? You go to patreon.com slash cooking issues. We got a couple different levels of membership, uh, different perks at every level. You get access to our Discord.
Uh, get to connect with a community of like-minded folks who think about food in the way that you do. Uh, you get discounts with some of the vendors that we work with. You get prioritized uh questions being answered and a whole bunch of other great things. So check it out. Patreon.com slash cooking issues.
Nice. Uh all right, what do we got? Now what we got? So uh also pretty sorry, no, go ahead. We're not the same time.
I was gonna say um pretty soon, I think maybe today or tomorrow, I'll also be releasing a recipe calculator early for patrons. That's gonna be my strawberry survey recipe calculator with an option for using uh clarified juice in the recipe. That's one of the variables you can sort of dial in. Because I find when you use the clarified juice as at least some of the recipe, you get a bit of a cleaner flavor and uh a more intense uh color. Yeah, of course.
Because you're getting rid of that like pithy crap, right? But you also have less body. You need a little bit of yeah, you need a little bit of of just regular puree and body, but here's the thing. The ultimate would be the puree without those little freaking seeds. If you've ever if any of you have ever spun, if any of you have ever spun strawberry puree, now I got that prince song.
Anytime I say something like those number of syllables that ends in an A, it's Raspberry Beret in my head for the rest of the day. The rest of the day is now just raspberry beret. It's like going through my head all the time. Thanks, Quinn. Thanks for that.
Yeah, you see? Yeah, no, secondhand store. It's going through your head. Wearing something close to nothing, but different from the day before. You got it in your head.
You can't get it out. Uh anywho, uh, if you've ever spun strawberry in a centrifuge, the seeds are so nasty. It's on like learning how nasty those little seeds are is on par with learning how disgusting tomato skins taste if all you're eating is tomato skins. Gross. You know what I mean?
Uh so yeah, but you could, if you really wanted to, Quinn, harvest. You could spin it, spin it out, and then harvest just the nice stuff off the top of the puck. We used to do that. Remember that, Stas? Yeah.
Yeah, so good. Yeah. Especially when we had interns doing it for us. We'd be like, get just a good smooth crap off in the top of the puck and leave all the trash. I got a question for you.
So if a straw strawberry is is a is called a is a droop or a drape. I'm glad you asked that question. It's a multiple a-key. Yeah, yeah, exactly. So each so each seed is a different fruit?
Yeah, fruitlet, yeah. Right? Yeah. Yeah, I never got it. I never understood that.
Each one of those little dots is its own McGill. Yeah. Yeah. And those little dots aren't pleasant. They're just not.
You know what I mean? And um that's why the ultimate strawberries are like relatively decent in size, but not bloated with water. Like the the really high quality ones. I guess could you what? Could you also peel the strawberries?
No, no. What can you peel it? How you can peel a strawberry? Jose Andres did it. Did he did not?
That's such a dumb idea. How about this? How about this? How about this? We get a potato peeler.
Okay, so the way potato peelers work is it's it's basically a big drum, like a like a like a washing machine with sandpaper on the inside. And you throw in the freaking potatoes, you throw in the potatoes, and you boop, blah, blah, blah, blah, blah, boop, and it it abrades the peel off. So here's what we're gonna do. We're gonna fill it with liquid nitrogen, we're gonna freeze the freaking strawberries, and we're gonna stick it in, we're gonna sand off the outside of the freaking strawberry, and then thaw it. No, we're not gonna do that.
We're not gonna do that. Peeling a strawberry is an insanity process. It doesn't really have a skin. Basically, you're just doing tournae on a strawberry, and like why? First of all, if you can peel a strawberry, it means it wasn't a good strawberry.
Am I right? Or you have like some sort of knife that the baby Jesus came down and handed you this knife and said, This is for strawberries. It will cut three before it needs to be re-sharpened. I mean, like, please. Am I the only one who thinks this?
Why would you peel a strawberry? Also, 99% of things, most of the flavors near the thing. You just want to get rid of the seeds. That's why a centrifuge is for. Especially if you gotta blend it.
Can you imagine peeling a strawberry and then blending it? Why not Okay, Stas, you remember this. I hope. I don't know if you were there at the same time. Do you when Nick Wong was there?
We once, as a joke, he just opened his restaurant. You gotta have him on. Talk about his new restaurant. Anyway, uh, he we had all these fennel seeds and we were pressure cooking them. And so someone, it wasn't me, handed uh Nick a bunch of them, was like, you know, Nick, peel these fennel seeds.
And he sat there, started peeling. We're like, what are you nuts? You can't peel a freaking fennel seed? Same with a strawberry. Peel it.
It's not a freaking orange or a banana. Anyway, go ahead. What were you saying? Me? No, Quinn was saying Quinn had a different idea other than peeling, I hope.
Well, I was like, is it that much less ridiculous than puring it, centrifuging it, and then just scraping the boundary layer where this pure, but not the layer that contained the seed. First of all, a hundred percent. And second of all, didn't Nastasia and I just tell you that we used to do it. Well, you used to get other people to do it. Well, I taught all those fools how to do all of that stuff.
Like, I didn't do anything. Wait a minute, wait a minute, wait a minute. Quinn, quinn, quinn, quinn. This is the pot calling the kettle plaque. You do a ton of food stuff, but your dad's doing it.
So you're so you should say your dad's doing it. Zing. Zing it doodle. Anywho, it is not that hard. The seeds are all against the outside.
So you just scrape it and then you you just do it in layers, and then as soon as you start getting to the seed portion, you stop. They have a different texture. It's pretty easy. Anyways. And yeah, you should.
That's what we're saying. That's what we're saying. Saying, you know, if only you had a centrifuge, Quinn. Oh, wait, you do. Anyway.
I've been using it. Speaking of which, did you measure that stuff? Like, did you measure the uh first of all? What did that poll say? Did it was there any sort of thing about the uh the solid butter, cream, anti-butter, or whatever?
Um, more name suggestion. One of them was uh Dizzy Cream. I thought that was kind of funny. Like Dizzy Gillespie, but cream? Like inflated cheese.
Okay. It's not a human. Because it gets spun around. All right. Like Galvatron?
Oh, the is that the ride that at Rye Playland? You know what? As much as I hate roller coasters, I like that thing. Oh my god, get this. So uh my cousin James, who's in town for Robbie Nelson, my old manager's wedding, happy wedding, you know.
Anyway, so he was over at family dinner, and he told a story once that he was in that ride, but not the one in Rye. He was uh in, you know, over in Seattle, and it's always run by I think every generation there's a long-haired metalhead kid running that thing. You know what I'm saying? For those of you that don't know what we're talking about, you walk into what amounts to a salad spinner that's about I don't know, 18 feet across or so, and it you put your back against the salad spinner, it they play crappy music, they flash lights, and then they drop the floor out, and you're stuck to the side, right? And you're just yeah, so you're seat belted in, right?
Yeah, yeah, yeah. Oh, no, no. Well, we didn't used to be. Maybe they do now, but it used to be you could just say you could even like try crawl around. Yeah, you can try to move around.
Yeah, yeah, yeah. And you and you lift your head up off the thing, you're like, anyway. So uh because you know, the further in you go, the less force there is. So you get that weird like differential acceleration. Any hoo ha?
Uh so James told us he was in it once, and the thing drops out, and some kid, right as it speaks you know, speeds up to the turns around, pukes on the thing, and the guy just turns on the lights while it's spinning, just goes, I hate puker. So every time I every time I do, I'm thinking of like this guy who's waiting for people to puke, and then just calling out the puker on the ride. Great ride, though. Yeah. I've never puked on one.
Same. Yeah. I puked in the teacups in Disneyland. Uh that's a crap ride. That's why.
It's scary for a kid. Because you put a little kid on it. Yeah. How little were you? Um, this was uh this is in Florida, they have this thing called grad night, where all the graduating seniors in the high school get to go to Disney World.
They close Disney World for the evening. Yeah, I think you arrive at like nine o'clock at night, and then you leave at like two in the morning. And we um yeah, we uh So you were drunk. Uh no, we weren't drunk. We were definitely elevated.
Uh how the heck do we get into this? Oh, we're talking about centrifuges. Yeah. That's how we got on it. Yeah.
Yeah. Anyway, uh, I don't know. What else we got? Quinn, d did you do the butter test? That's how we're starting.
Did you do the freaking test? Did you measure it like we wanted? The milk is still drying out. And just put it back in the oven today. And the butter.
The butter is stalled right away. Right away. How fast is it right away? Like four hours or like 20 hours. Like it did not it did not change over seven hours.
What oven did you have it in and what temperature do you have it at? Yeah, I know it was 120 for most of the day. 120 Celsius. Yes. I think what's happening is You sure it was 12 Celsius?
Yep. No. I mean you do 150, but what's happening is 120, the butter with zero steam? The butter layer is. Are you positive?
It was 120 Celsius with zero steam. I think the because what you're about to say, correct me if I'm wrong. You're gonna say the butter forms a layer and prevents evaporation. It can't happen. It can't that can't happen.
The that can't happen. Like that, like the a bubble that would form under the thing doesn't take that much pressure to form to evaporate. You will slow evaporation, but once it's above the boiling point, it will go. There's just no way around it. You know what I mean?
Like it's not like it's not sealed in a bottle. You know what I mean? I think you added 16. Well, I mean, I had the I had the milk in there at the same time. Oh maybe that's the problem.
That's crisp. That's your problem. Did you wait for the did you put it in without the milk being in there? Because you're evaporating off of the milk. So that's gonna keep the entire oven at 100% humidity, no matter what the humidity thing says.
Once that whole oven is steam and you're close to the temperature of water, you're gonna stall them out. They need to be done. Either you need to go hotter or you need to actually make it dry enough for there to be evaporation from underneath the thing. I bet you the thing never achieved a hundred. Just use a toaster oven.
Just use a toaster oven. Use a brevel or whatever, whatever toaster oven, the crappiest, crappiest, crappiest oven that leaks. I don't have a toaster oven. Do you have any sort of crap holer like like normal person oven that just like leaks air like a mother that isn't sealed? Um I got an air fryer, but I don't even know if it'll fit my the tray I'm using.
Alright. Well, maybe next week we'll have an answer to this question. Again, the milk is the min the milk, the milk is finishing, and then I will do the butter after. I see. But do you have fresh butter or are you gonna do the same one you did before?
Well, I mean, again, that doesn't move. I just stuck it in the fridge. I don't know, that's poison, it's poison. It's now poison, it's poison. Anyway, uh, all right.
Because it could have leaked water or it could have leaked milk over the time it was made. It's not gonna gain butter. We want to know. Yeah, but I have the original weight. It's not gonna gain.
No, no. Anyway, uh, all right, figure figure it out. Get your get your whatever, get your blah blah blah straight. So what I'm hearing is you took this thing out of the oven way before you took the milk out. You decided to stop that experiment before you stopped the milk experiment.
No, I've left. I left it, I left it in. I left it in the whole time, but it didn't change. Ever. No.
Yes, an error has been an error has occurred. Okay. Uh I was hoping to get those numbers. I want those numbers. You know what I'm saying?
Want those butterworkers? Again, I should have the I should have the numbers on the milk soon. Because it kept going down. So I had to stop it for the night and then it's it's in the oven there. Here's an idea.
Start it in the morning. Have it be the first thing you do. I just did. No, no, I meant in general. So you can run it in one day.
You're telling me it took eight hours to dry? That's crazy. That's crazy talk. Go higher temperature, I guess. I mean, was it brown?
Relatively early. Mm-hmm. Was the water. Was the milk solids brown? Yeah, yeah, yeah.
Yeah. Wait for the wait for the the milk or the butter. Either. The whole the reason we're saying this is that we were worried that we're gonna like uh, you know, destroy some of the like, you know, cause like uh a little bit of destruction of the molecules, so lose extra weight over and above the water weight if they if the things get too brown, for instance, if you char them, which is the reason why Quinn has chosen a relatively low temperature. This is what we discussed.
Anyway, uh, but it didn't get too brown, right? I mean it's pretty brown, but I don't like you know what's already happened. So I've turned the temperature down today to try and strictly dehydration and not like other reactions. Yeah. All right.
Uh what else what else we got going on? Anyone else got some good stuff? There's a good debate on the Discord about um about uh bagels whether whether they should be toasted or not and what you and what you order. And did anyone from New York say they should be toasted? Definitely in the never.
I'm in the never No. No, that's that's mercifully. I don't I don't think so. Most people from here, because I'm a New Yorker and you don't get it toast. You toast bad bagels and old bagels.
These are the two bagels you toast. And you don't toast them, you use the bagel setting where you're only browning the cut side. Yeah. These are they're very clear rules on this. You know what I mean?
It's not really someone's just trying to troll us on the Discord because it's very obvious rules about how bagels work, right? A bagel should not look like a loaf of bread, it should look like a bagel, first of all, right? And then you eat it. What you do with a bagel is you eat it. You cut it in half if you want, you put crap on it, and then you put it into your face.
You don't toast it, right? Then if you bought too many, then you toast it. Or if for whatever reason you have freeze them. I do that too. Yeah, freeze for yeah, it's great.
Slice before you freeze. Absolutely. Slice before you freeze. Don't do anything. Just eat that.
Right. Unless unless you run home and throw it in the freezer instantly in like a thin layer, and then you can like instant by the way, speaking of this, I had this issue. So, you know, uh, for those of you that I I use uh Sonoran white wheat. By the way, they're out of stock. There's this one farm, I forget the name of it, in uh, I think it's in Arizona or New Mexico, and it's uh it's owned by um a Native American family, and they sell to Breadtopia.
They don't sell to like to normal folks, and so I buy it then from Breadtopia, and it really for tortillas is just great. It's just it's a super super hard wheat that smells amazing. It smells like cereal when you put when you put like water in it. It gets this amazing aroma. It grinds really fine.
It has very poor gluten-forming protein, but uh gluten, but a lot of protein. And so you can make a really, really, really wet like dough, almost like masa wet, like 78% hydration when you grind with it and still like roll it out. And so uh, you know, we've been doing tortillas and like getting like we're we're at like 75% full balloons. So like when you're making the tortillas, you roll them out, you pan them both sides, put them over a fire, chapati style, and they balloon up, you know what I mean? So we're at like 75, 75%, I would say full balloons.
Always puff, but 75% both balloons, and then we brush butter on them in between because anyway, so uh everyone says you can't reheat these, but the ANOVA can actually reheat these. So like what you do is is you just uh you put little piece of parchment in between each one, freeze them in a zippies, like with parchment separating, and then they pop apart and then steam it for like don't reheat it because you've actually griddled. These aren't the flour tortillas you get in the supermarket that are like par cooked that you need to like, these are cooked already. So just steam them a little bit and they come right back. Great.
Anyway, how are we getting on on steaming? What's what's your favorite choice? Yeah, flour tortilla. My what of choice? Flour of choice.
Well, Sonora White. I grind it. What? Oh fascinating. Oh uh, I have a lot of uh I have a I have a lot of vegetarians, so I typically use uh olive oil.
Right. I mean, like I've done I've done lard, large delicious. I don't really think it makes it any better. Uh I forget what percentage of oil I use. It's not high, you know, uh, I keep the salt lower than I do for bread, like just under 2% or something like that, which is higher than most people use in tortillas, but whatever.
I like salt. Uh I forget what the oil percentage is. And and I don't use hot water, even though most people do because I grind my flour so fine. You know what I mean? As fine as as it can.
So it's just it it doesn't need that hot water to like kind of like you know up the hydration in you. I don't even know really know why they're using hot water there because most people's hot water in the tortillas isn't hot enough to really gelatinize things, and it's also um, you know, I don't think getting the lard in is gonna be a problem at the temperatures people are using, but I don't really don't know why. Anyway. Downstairs is a new restaurant that just opened up as uh serving masaladosas. Oh yeah?
They're delicious. Really? Yeah, they're delicious. I was so so happily surprised. I like that.
Yeah, me too. Speaking of they're making them down there? They're making them down there, yeah. I like that. Go try.
Uh, but how do we get talking about tortillas? What the heck? You were just talking about your um your you're buying uh the uh the flour from the folks down in uh New Mexico. Uh yeah, but I don't remember why I was talking about that. Well there's supposed to be a no tangent on Tuesday.
Yeah, that's not why I was talking about it. Anyway, uh so oh by the way, my amber gris uh imitation is not come yet. Hopefully it'll come next week. Maybe we can make uh a drink for Nastasia to to give the stink face to. Because I have a feeling it's gonna taste gross.
Probably. Yeah. Yeah. Nothing about it sounds appetizing. Well, you're oh, you're gonna dilute it properly.
I'm gonna try to dilute my fake whale poop properly. But like you know what I mean? It's like I looked it up. It looks like it looks like like a stone on the beach. I couldn't really tell.
I wouldn't, you know. I might have seen one. I mean, you know, they're very valuable if you pick one up. But they they smell. Uh well, they smell like the sea by the time you get them, hopefully.
They smell like poop when they come out of the animal because it's poop. And then, you know, it washes around in the sea and the fatty deposits, like the the most of the the poop stuff washes out of it, and then they they you know, they end up on the beach. Someone I think I was reading on the internet last week when I was looking at this, found one that weighed like a hundred pounds. It's worth like a million dollars or some crazy. What about they start also reading about the whale vomit as well?
I think a lot of people think that it they want to say that amber gris is vomited up because they don't want to sell poop, but I'm pretty sure it's poop. Yeah. Yeah, you know what I mean? I'm pretty sure it comes out the other end. Although, like a whale is pretty much what, like a big, like a like just a big swimming aquarium anyway, right?
I mean, in all the movies, I mean they Jonah gets swallowed, takes a long time, spits them back up, fine. You know, maybe there's just nothing in there between the beginning pipe and the end pipe. Is there a doctor in the fish? Yeah, it's like getting around. Anyways, uh, all right.
I'm gonna do some questions and then I'm gonna talk about uh the stuff I cooked this week. Wait, John, you keep on trying to say something and you don't. Yeah, well, we're supposed to you told me to bring this up last week. What's the weirdest thing anyone's been tipped with? Oh.
Yeah. So about a year ago at Temperance, this gentleman from the street came in, ordered two beers, went downstairs to the bathroom for like 10 or 15 minutes, then came back up and left. And when he left, he uh tipped my bartender with crack rocks right after having spent 10 to 15 minutes smoking crack in the bathroom. Yep. You know what?
It's generous for for I mean, like that's that's like that's like real appreciation because like sharing it, yeah. Because you know, I mean, if you're in the basement smoking crack, you need the crack. You're not like, you know, and so you're giving your basically this thing that you need to you or to you know to your bar person. I don't think about it that way. Yeah, I tip somebody in fortune cookie uh fortunes.
Oh man, you must have hated them. No, they're really good ones. They're ones I collected and I had no money. I was like, dude, I only have fortunes. And it's like, well, then give me a really good one.
Huh. Huh, okay. Because like I'm trying to imagine the scenario where you have a whole bunch of fortunes in your pocket, but not money. Well, I had money enough to buy whatever cocktail or beer it was, but I didn't have enough to leave that I, you know, mistakenly my wife Jen, my wife, my wife Jen once got a Bible verse that said a tip for you. Yeah, they gave her a Bible verse.
Oh yeah, she said they they she said it was like a table like full of like really messy kids, like dropping crud everywhere, and then when they left, they they left that piece of paper a tip for you. Believe in Jesus. Here's a Bible verse. It's like, you know what? You can believe in Jesus and leave me a tip.
Yeah, these are not mutually exclusive. You could even leave the Bible verse and money. You know what I mean? Fine. You know what I'm saying?
The money is required. Bible verse extra, an extra filip. You know what I mean? On top of the money that you're supposed to leave. Yeah.
What about you, Stas? You get any weird, uh, you got any weird tips ever? No. No, uh no, none that I can think of right now. Yeah.
I've only ever worked in basements or where I'm in the industry one. Yeah, all right. What do you got? Uh so once I was DJing, it was like a hotel pool event. So it's during the day, and this guy comes in looking like uh like a 70s pimp or something, right?
And so came in looking awesome. Comes in and he looking awesome, yeah. And he has like, you know, eight women with him. So something insane. It was just like really silly for a daytime pool party, but um at a hotel.
He's there for like 30 minutes, and he comes up to me and he's like, My man, you're playing some great music. Let me give you something. And he hands me a stack of freshly minted two dollar bills. Oh and I was like, what? Damn.
And he just looked at me and said, he just looked at me and said, Yeah, that's right, and then walked out. And I don't I never knew what to make of that. Strong. I like that. Yeah.
That's a that's a cool dude. Yeah. That's a cool dude. That's a cool dude. Yeah.
Um, you know what? People who listen who have had that well like, why don't you write in and let us know some bizarre tips you've got and we'll read some stuff off. That could be that could be fun. That'd be fun, yeah. Some bizarre tips, and then we can we can discuss.
Oh, yeah. Uh all right. So uh griss yet. Bruce J says, okay, now I don't know this. Are any of you guys familiar with uh Munya?
And mint, Munya? Meaning me, not me. No. You Stas? No.
No, yeah, me neither. Uh anyway, so Bruce J is looking for Andy and Mint, aka Munya Seeds to Grow. I spent some time in Peru and really enjoy this variety of mint. I'm in the Pacific Northwest, and the growing conditions between the high steppe valleys and Pacific Northwest are pretty similar. Uh I've already uh success successfully propagated several herbs from that area.
Do you know where I could get specialty culinary seeds or something along those lines? I've scoured the internets with no success. There's a wonderful nursely uh nursery in Portland, uh One Green World specializing in weird uh plants, but so far haven't had any luck with Munia. Any leads would be helpful. Well, I look the only one I know is out of Old Weathersfield is Baker's Creek uh seeds, and they're great and you should visit them.
But I looked through their online, I looked through all of their mint varieties and they didn't have it. And then I looked Andean and they didn't have it. And then I looked Munya and they didn't have it, and then I checked the uh what's it called, the Latin name, and they didn't have it. So that's a crap out. But I would call them because they're connected with the seed saver weasels, and they can um kind of get that going.
The other thing is if you can find it anywhere, you could probably propagate it from a cutting, right? Even though it's kind of bushy, you said it's it's bushy. It's a busier mint. It's not like a I think it might be a perennial. But my my point is is that uh I craft out there, but Baker Creek is is great and worth a stop if you're ever.
By the way, old Weathersfield, even though it's very close to Hartford, is nice. Yeah. Yeah. Very charming. Yeah.
Unlike Hartford. Yeah. I mean, Hartford is like, you know, you know what Hartford has going for it? It's not Stanford. Stanford's got the ugliest buildings in all of Connecticut.
Maybe all of the world. Bridgeport is Bridgeport's got some great old factory buildings. True. Like Bridgeport has like had a huge economic downturn for the past 40, 50 years, and like, you know, it's has a lot of problems, but it's got some good bones. You know what I mean?
Good record stores in Bridgeport. Yeah. Yeah. Whereas Stanford is an unmitigated architectural disaster. It's it's just like it it's it's just a horror show.
You know what I mean? Like the like the Purdue, uh, the the old Purdue headquarters, which we call the upside down Murder Castle. They have that fake uh that fake uh the Marriott that looks like it's a tower from an airport overlooking the train station, which looks like a rotating restaurant in there. Is it rotating? Yeah, no, it's just sitting there, right?
The train station that it overlooks looks like someone just took a bunch of tubes and threw them on the ground. I mean, the whole thing is the whole thing is trash. Where Anastasia lived was nice in Stanford, but Stas, even you had to admit that downtown is garbage. I don't miss it. That was really bad.
Yeah. Yeah, ugly, ugly, ugly. I mean, where you were is very nice, but yeah. Chip and Peninsula. Yeah.
Anyway, how the hell are we on that? Um, all right. Patrick C writes in a very basic question, uh, but I can't remember it being addressed. What percentage salt do you recommend for pasta cooking water? I've been using diamond uh crystal kosher salt forever for all cooking uses, including salting my water, more or less by eyeballing it.
Uh I like Katie Parla's line that pasta water should taste like well-seasoned soup, not seawater. Although, hmm. Yeah. Um, however, with the recent price trebling in Diamond Crystal, by the way, Diamond Crystal has gone way up, but if you search out places that sell the food service packages, the food service packages have gone up as well, but not nearly as much as the uh home retail stuff retail stuff. So if you live in New York City in Manhattan, in downtown specifically, the Essex Street market, one of the fruit vendors there sells them in the not-for-resale packages.
They buy the food service ones and sell the and so like whereas like the the tiny box now is like $13 at my local supermarket, the food service one at Essex is like $10 for the normal size box. Anyway, it is a nightmare. It's I don't know why they've think that I mean they can do this. It makes me angry. Anyway, however, with the recent price trebling in Diamond Crystal, I've been thinking of using another cheaper salt for pasta water.
I I I'm with you. I use I only use uh diamond now for things where my hand is important. If my hand is not important, or pickling, right? Or was a place where I need like a non-iodized salt. But in my pasta water now, I just pour in like you know, you know, the the whatever comes in that weird round Morton's marines aborts.
Not even like not even off brand. Like, you know, when it rains, when it rains you dead. You know what I mean? It's just like just the cheapest, cheapest like salt in one of those little weird like oatmeal containers. You know what I'm talking about?
What how did they come up with this as a salt container? This round tube with the little metal thing that every once in a while gets stuck under your fingernail, and you're like, you know what I mean? Anyway, I also hate salt boxes. Does anyone like the salt boxes? It's either too small or it's ripped open and it's flapping over there.
Suck, right? They're terrible. Yeah. Salt boxes. I like the French ones, the small cylinder ones where you you still get everything.
Like La Balan with the fancy weasels. You fancy weasels. It's like very damp salt, love it. Anyway, uh so uh back to this. Uh to be specific, uh Verbak pa box pasta cooked at home, water used once.
Uh, I remove it with tongs and skimmers and toss the sauce over heat. I I make it pretty I make my water pretty salty. I would say seawater salt. What about you, Stas? You're the pasta expert.
What's your salt feeling? Mark Ladner used to say that when you uh taste the pasta water before you put the pasta in, it should taste like the ocean. Yeah, I mean, that's what they always used to say. I mean, like, um, but look, I guess the problem is is that if you way over salt it, here's the issue, right? If you turn your water on and you put the salt in and you walk away, you do a bunch of other stuff, you wait for it to come to the boil.
It's boiling violently. Sometimes your mind gets away from you and then it boils down and then it gets super salty. Sometimes it will get salty enough to actually over salt the pasta. I mean, it has happened, right? But you know, you you I very rare.
Like, unless, like, unless you're like over salting your sauce and hoping to make up for it. This is why everything should just taste correct all the time. You know what I mean? Don't count on one thing to fix something else. You know what I'm saying?
Yeah, it's not gonna compensate for it. Yeah. I would also say I I I treat the salt level of the water for certain uh applications. Like if I know that I'm gonna like need a lot of pasta water to like build the sauce. Like uh Yeah, I very rarely do that.
Like you don't need a lot of pasta water, but like carbon dara will bail down the the salt in the water a bit. Because everything is very, very salty. What do you do at the restaurant, John? Because you're not using the water from that, right? You're cause it's all pardon.
You used to used to do carbonara, right? Used to. Uh we used to use just a little bit of it to thin out the yolk and cheese mixture, but we didn't salt the water. At all? No, because you you boils forever.
It boils forever, but even I mean, keep topping it off, but once you start ladling it into the cheese guanchale and all that stuff, it would just get way too salty. Yeah, yeah, yeah, yeah. Does salt water boil faster than regular water? No, it just concentrates. So, like, you know.
But there's no different boiling point. I mean slightly. Okay. Slightly. Slightly.
I also did have to not salt to be able to make things consistent with some of the people in my kitchen who were learning like how to cook and things like that. And I didn't trust their palate with salt. So yeah. It makes sense because also if you can't trust everyone to test before it goes out, you could send something one way or the other. That's just a nightmare.
Yeah. What would you prefer? I prefer under salted than over salted, I guess. But under anything, because then you can always add more to it or you can cook it a little longer. Yeah, but just it's a nightmare because people don't ask for salt.
Yeah. They're just like, oh, you're a bad cook. And then they don't ask for salt. And I think there's a huge chunk of people that don't even know that what's missing is salt. They know it doesn't have flavor, but they don't know that it's missing salt.
Same thing with sugar. When you have fruits and you're doing like like purees and drinks, they'll think that you're just that you just doesn't have flavor. They don't know that like a little bit of sugar is gonna pop the flavor. Why would they know that? They're not a cook.
You know what I mean? They're they're just eating. They're paying you to figure this out. Anyway. Uh all right.
Um uh oh. All right, we got some wheat. We got some wheat questions, Stas. So you want me to do the wheat questions and I'll do what I cooked over the last weekend? All right.
Simon, for a grinding wheat at home, some of the low-cost small scale flour mills are pretty great. What's the situation for people? Oh, it's not a wheat question. Oh, thank goodness. I have a because I have a bunch of wheat stuff.
What's the situation for people who want to make chocolate at home? Are there similarly priced options that do a good job there? Or is homemade chocolate just never going to be any good? I mean, I think we you can get okay results using the wet grinders. Um I've never owned a chocolate specific one, but I've owned three or four.
I've owned three or four regular wet grinders. Yeah, go ahead. We used to use them at the end. Yeah as well. We used to use them at the school all the time.
Yeah, I mean, I think go ahead. I don't have like the cheapest one I've seen that there are like hundred dollar ones. Like, but I have like uh I think mine was five hundred bucks. Oh, that's a lot. Well, that's more about the size.
Yeah, that's a lot. Yeah. They're all the same. There's actually one of the first specialty equipment I got. I've I've used, like I say, like three or four different ones at least, and they're all the they're all basically the same.
I mean, the only choice that I think might matter is are the stones shaped like cones or are the stones shaped like cylinders, right? It's stones that rotate on another stone, right? And uh, you know, it's not the same as your standard uh the way we used to do it was is that we would put the um we would whatever you do for the nibs to roast them, that's up between you and and your emotions. Uh and then uh we would put them through a champion and you put it through a champion a couple of times uh once or it gets warmish and that warmishness from the champion starts to melt out a little bit, and then you throw it into the uh wet grinder and you you l you you let it go and you add the other stuff into it and you just go for a long time. You have to do it a lot longer than you would uh you know commercially and then the thing is you lift it, you drop it, you lift it, you drop it, you lift it, you drop it, you get the aromas that you want and I don't know how long you do Quinn, but we used to do anywhere between 24 and I think like do we ever do 72?
It's usually like a 24 to 48 sitch for us, but I don't know what do you do? Yeah I think I've I've I've done 24 with just like the nibs and then maybe a little of the added chocolate butter. And then if I ever am adding like a sugar or another adjunct I'll I'll add I'll add that you know after all that process and give it a few more few more hours. In terms of like just trying you know different flavor profiles or ingredients. Because it's not about is this gonna be like better than calibaux or whatever.
You know what I mean? Well Valrona I think Valr Valrona's God's commercial chocolate to me. Comer big the big the big names Valrona. They're the great yeah super consistent super super awesome but like you know the equipment that any of us can get is nowhere near as like as precise or as anything as the stuff that those folks use. And and plus, although it used to be, I think I've told this story before, but Jacques Therese, when he opened up um his chocolate chocolate place, he was talking to us at the French culinary back when that still existed.
And he said, you know, one of the problems is is that it's very hard even for me at the level that I'm doing it to source the beans, the beans that I want. He's like, because you know, these the big buyers, like the, like they have control over like some of some of the best growers, they get the they get the best stock. And so it's really hard for me to get kind of what I need. I think some of that might have changed because there's such a huge number of people wanting to make like good chocolate on their own. It's similar to the way coffee is now.
It didn't used to be. It used to be harder to get good coffee green, you know what I mean? Yeah. Um, but I don't know. I haven't made it in a number of years.
The chocolate machine was the it was the Santa was the brand everyone used back in the day. And uh I made the thing that was everyone hated the most of anything that I've ever done at the French culinary, the ketchup chocolate. We talked about the ketchup chocolate on the air. So to me, yeah, but it's been a while. Yeah, to me, no one could get this.
To me, what I wanted was to decouple the texture of tempered chocolate, i.e. the snap, the and the melt, right? That and the feeling in your mouth of chocolate. I wanted to decouple that from chocolate, the flavor. And so the issue is that you can't add any moisture at all.
It needs to be dry, right? So it's like all the stuff needs to be like like oil and dry based, period. And so I was like, what flavors can we do that are all dry? So ketchup. So it was like vinegar powder, uh, like uh, I think we used some, we used probably some, I forget where they used milk powder.
We used tomato powder, vinegar powder, like all the spices, and put it in and and made ketchup, like like texture of chocolate, flavor of ketchup, and universally despised. Yeah, it's was it de-aromatized cocoa butter? Of course. What do I look like? Idiot, yes, of course.
Yes, yes. I didn't want it to smell like chocolate. There was not, there's not one thing about this other than the texture that said chocolate, right? Like there's not one thing. It was red and it tasted of ketchup, not a good ketchup, not a heinz, but it tasted like you know, a budge brand ketchup.
But it had the texture of chocolate, and you could dip it in things and then have like like a ketchup shell that broke and melted like chocolate, but no one liked it. Like everyone hated it. Not only did they hate it, they conceptually hated it. Like they kept on saying this doesn't taste like chocolate, and I was like, that's the idea. Now I don't know whether it was just branding or whether it was actually just also awful or what.
I was excited by the technique of being able to create this kind of new category of flavored devices, but maybe I shouldn't have called them chocolate. Maybe I should have just called them like a chocolate. I feel like maybe maybe you went and bridged, maybe you just went and bridged too far. Because I remember like a few years ago, Francisco Magoya did something similar, but it was just freeze-dried uh fruit powder. Yeah.
So there was a chocolate texture shell late to the party. Late to the party. But um, you know, we we took like chicken cubes and dipped them in, and so we had like chicken cubes with a with a ketchup shell. I think we might have done like potatoes with a ketchup shell. People hated it.
Yeah. Just hated it. Nightmare. Um, all right. Uh but Simon, I wouldn't worry about it.
All those wet grinders, uh, they're they're pretty pretty much work similarly. I guess, you know, like Quinn says the size is different, they may have different guarantees on them. Um if you get one, don't only make chocolate. I mean, maybe only make chocolate if you're gonna be a purist about it, because maybe the stones get poisoned, but grind some mustard. They're great for mustard, make mustard with it, and um make idli, which is what they were designed to do.
You know what I mean? Get some fenigreek, uh, get some um, you know, of the of the parcooked rice, ferment them out, grind them, make some idlis or doses with it, because those things out of the machine are fantastic. All right. Uh Elliot. Elliot wrote in last week uh about his what?
What? Nut paste. And stuff is great for the for the grinder. Yeah, terrible word. Great, a good good product, nut paste.
But you know, most of the time when we would do the nut paste, we would put them through a champion first or blend them. You what these things aren't good at is taking things all the way from a whole thing down to a paste. They're good at taking something that's already ground and grinding it finer. Like or if it's wet, if they're soft. Like, like they're not good at very few things are good at taking things all the way from the the unground state to a a fine a fine powder.
Umliot wrote in about his Como Mio. He's having problems. Remember this? He's having problems with uh with uh not getting uh consistent grind and getting messed up. And so I made a voice recording.
Uh let me see if I can get it up here. Voice memo of mine. Uh all right, here we go. So uh after listening, okay. Before last week's show, uh I tried cranking my uh my mill, flour mill past the chirping point while it was milling and uh it smeared all over it and was very hot to the touch, guessing 110 Fahrenheit.
The smear was quite severely asymmetrical on both sides. Um listen, you mentioned here, I can't read the whole thing because I got to answer your your question, but um everyone says that hot flour is bad. I think they're just wrong. I think they're wrong. Anyone who's listening to me, try to find some data where the temperature of the flour actually matters.
Somebody try to get me some data where the temperature of the flour has any effect in a negative way. In fact, the opposite sometimes is true. I do not worry about the temperature of my flowers. If the temperature of the flour gets too hot, back in the old days when they were grinding in the 1800s on these wheels, they would, before they had the two-step process, back when they were doing single flat milling, they would grind it until they would start steaming, and then they would back them off, right? So the problem with grinding too hot is that the moisture flashes out and you and it actually clogs up.
That's what happens when it gets too hot. But it doesn't actually hurt the flour. It increases your starch damage, right? But I I I am against this idea that your flour needs to be cold for it to be good. And I have not seen any data that shows me that that is in fact the case.
And for things like chipati, tortillas, the opposite is the case. The hotter that damn thing is, the better. Uh anyway, so uh here's what it should sound like grinding hard wheat. Ready? Let's see.
Is this it? All right. Here we go. On that's the chirp for that noise. And then that's what it should sound like.
And then for soft wheat, it should sound like this. Here is soft wheat. See, it sounds a little softer, and yeah, you back off when it's going. So that's what it should sound like when when it's working. Now there are two things that the email.
There are two there are two things you need to worry about, right? One is are your stones flat, right? Are they are they f physically flat? And the second thing is, are they in tram? So the the difference between that is imagine you can have two stones that are perfectly flat, but one is tilted, right?
That's not in tram, right? And that's uh what that's why they float the stones, as opposed to like some of the good coffee mills where they're like perfectly moving them up and down, because the tram, whether it's flat compared to the other stone, is gonna get fixed by the wheat or the grains as they go in. You don't really need to worry about it. That's why they need to float. But if your stones are not flat, in other words, if it has high spots or low spots, then you can't fix that by floating, right?
So my guess is with your asymmetrical smearing, that maybe the stones aren't fully broken in or they're not flat yet. And I I don't know if the mill is new. I also noticed you sent me pictures that you have the sifter that the Como people uh did. And Quinn, we can put this up. The sifter as it comes from the factory has some good aspects of design, but it itself is very, very flawed.
You said you had a like a low yield out of it on a 60 on a 60 mesh. You need to sift for a long, long time, first of all. Maybe I'll do a thing on it. But I have the parts that you can print out to turn that sifter into something that's a lot more useful. Get this, John.
They there's a giant tube that you put over your mill. You have to fill it with flour, but the tube isn't attached to the thing. So if you pick it up by mistake, trouble flour everywhere. And it's not like it's hard to get out, it just pops out. And then like they don't have gaskets, so it leaks.
So I the first thing I did when I got my sifter, completely modified it. I have all the parts. I can if anyone wants it, if you know who's on the Patreon I can and has access to a 3D printer, I can give you all the files for how to turn it into something and turn the Como Mio sifter into something more uh more reasonable. Um we'll do a video on it. All right, so here's what I did last week.
Uh so speaking of flour, I've always wanted to make pumper nickel ever since I was at the French Culinary Institute, and they said, you know, the you know, Hans, the bread guy, the first bread guy who was there, I was like, oh, pumper nickel. He's like, oh, the pumper nickel you eat is fake. It's all garbage. He's like, real pumper nickel has only rye and water, and you cook it for 24 hours. And it's got no coloring, no nothing.
You cook it for it. So I tried it, right? And it was kind of a nightmare. It tastes okay, but like I I ground it, I think too, I ground it too fine, and it came out of the uh it it the the dough. Here's how you make it.
You take um, you take rye, you grind it, and then you scald it with an equal amount of water, like like boiling water and and the rye. You let it sit overnight. And so you're trying to get the amylases that are in the rye to start breaking it down, making sugar, right? Then, and plus it soaks into the to the ground rye. Then you add a little more of that ground rye to it, and the dough is this is now 24 hours later because you let it sit, right?
The dough is like modeling clay. It's like you're, it's like the stiffest thing, even though it's at 70, 68, 70% hydration, it's the stiffest dough I've ever worked with in my life. You know what I mean? Then you pack it into a pullman loaf and you seal it, and I put it in the ANOVA and cooked it at, you know, I I put it up to 300 for a little bit to get it started, and then put it down to, you know, right at 100 Celsius at you know, two, you know, 212, 100% steam, totally covered for 24 hours. My old A Nova, because I have the first gen, was leaking everywhere.
I got in huge trouble with everyone at the home front because there was water all over the floor because from the thing leaking out. But I cooked it for 24 hours, and then you have to let it chill for another 48 hours, right? I tried slicing it 24 hours after, and it was still too gummy. So I let it sit for 48 hours. And then the standard Pullman loaf, get this.
I have the first knife blister I've had in like two decades from slicing this because this one loaf of bread, you have to slice it into 80-something slices because you have to slice this stuff so thin. But there it is, John, with some mountain, some mountain cheese. You can break it off, try it out, see see what you see what you think. Do it. Yeah, I mean, you know, it's too dense, even for it.
It is dense. I mean, it's meant to be dense. It's a pick some cheese. You can't have it without cheese. We gotta try it first without the cheese.
See what it is, and then try it with the cheese. No sugar in that though. That's just the rye. Just rye and water. Rye and water and and a little bit of salt.
Uh all right. So then also I have for you guys. No, no yeast. Then uh, I have another uh thing. So if you go online, you can get Zerby's snacks, and they make the lard-fried potato chips.
They're one of the few people who makes lard-fried potato chips, so I have some large-fried potato chips for you to try. But they also make the rare style of butter pretzel that I enjoy in a way that you guys can get on the internet. Because the other ones that I get, you can't get on the internet. So these are the only style of uh pretzel with fat in it that I appreciate. They're real big and crunchy and puffy.
So, what's the name on that one? Because it's not the one I'm used to. Rocky Road Bakery out of Pennsylvania and Zerby, what do you think of the large chips? And they use local Pennsylvania potatoes as well. So, money in the bank.
I thought for some reason that Nastasia might have been here today, but it's not like she cares about pretzels or whatever. I don't know. I don't know. So, what do you think of the what do you think of the uh rye bread? I like it.
I gotta try it again someday. Yeah, but it's just such an investment in time. Apparently, the bakery in Westphalia, this is Westphalian pumpernickel. Apparently, the bakery in Westphalia that's been doing this, has been doing it since like 1550. You know what I mean?
And uh, but I need a here's you know the uh the trick of cooking bread in like mason jars that like you know the modernist people like talked about a lot. I think that the easiest way to do this is if you have an induction uh freak or you know, a control freak is to do this pumper nickel in mason jars, like in a pressure cooker, but keeping it below the pressure stage, just keeping it like keeping it at that. And then you could, it's easy to keep that control freak going with no leaking for like 20, and then you can do smaller quantities. Uh that's what I'm gonna try from now on because this was I think five four four kilos. It was the heaviest thing that I've it was the heaviest loaf of bread.
Yeah, I mean dense. Oh my god. Like like this tiny little piece is like, you know, that's lunch. Right there. Yeah, you know, and freaking pumpper nickel.
Anyway, cooking issues.
Timestamps may be off due to dynamic ad insertion.