Hello and welcome to Cookie New Shoes. This is Dave Arnold, your host of Cooking New Shoes coming to you alive from the Heart of Manhattan Rockefeller Center, New York City, News Dam Studios joined as usual with John over here. How are you doing? Doing great, thanks. Yeah, I got Joe Hazen rocking the panels behind me.
What's up, Joe? Hey, hey, hey, hey, welcome. Yeah, yeah, yeah. We got Nastasia the Hammer Lopez down there in Los Angeles making fun of us in New York with our hot, hot, hot, humid, humid, sticky sticky New Orleans style stank heat. What's up?
I'm here. And then uh we have Jackie Molecules, but he might be Jack Molecules might be on mute still. He'll he'll be here in a minute, though, if he's not here right now. And I'm here, sweet. Hello, hello.
All right, all right. And then in the upper left, we got uh Quinn holding down our British Columbian uh contingent. What's up, Quinn? Hey, thank you much. Good, good, good.
And today we have friend of the show, Mr. Oil Man, the man with the oil can, Nick Coleman. So today, Nick, this is not a this is not a bansuri. What have you brought today? Oh, this is this is different.
Normally I play an Indian Bansuri flute, which is part of the Indian classical music series. But this time I wanted to bring a Native American flute. I see, I see. But like for those that are looking at it, like you don't have to blow across it and make a and make a noise. You can just blow in it like a recorder.
But why is this better than a recorder, which everyone knows is the worst instrument that's ever been created. Well, a lot of the recorders are made of cheap plastic, and the mathematics aren't really ideal for the beautiful uh sound. So this is a all natural wood flute, which has just a warmer, uh more organic tone. And from what area of the country is that? I don't know.
My mother got it at a powwow. Oh, all right. And what you don't know where she was? No, because she goes to powwows all over the country. But I do know it's in the key of F-sharp.
Oh, yeah. And is it tuned to like uh a different tuning system? Does it have a it's like a pentatonic scale classic? You know, if you've ever heard rock and roll, you've heard the pentatonic. Hey, you know what?
This is random, but are you interested in uh in like uh old old older music, older Western music? I just was in Nashville because we went down to play Bonnaroo, which got canceled due to historic flooding, and I spent the whole weekend instead of playing the show at Roberts Western World, listening to the best Billy, which is Psycho Billy, Hill Billy, Brazil Billy, etc. And honky tunk. Which is just the coolest genre if you've never seen it live. I mean, like uh honky tongue, no.
I mean, uh, I rem I was like relatively young when the whole Reverend Horton Heat, like uh uh what is it? Uh who did uh oh my god, what's the name of that band? I saw a rodeo bar. Anyway, yeah, I used to listen to that stuff. And and my favorite is like Speedy West.
I don't know if you know who Speedy West is, but Google that the guy's played on like 4,000 recordings. He's like the Jimi Hendrix of pedal steel from like the 50s and stuff. Oh, that's earlier, earlier than like the 90s, like like when you because when I think psychobilly, I think Horton Heat and up. You know what I mean? Like I think like the cramps.
Okay. Or like some kind of punk psycho billy. It's this it's it's a the genre of Billy is wildly misunderstood. Any form of Billy? And we don't have it here in New York City.
There's no serious Billy centric areas, but Nashville kind of owns it. And and I was blown away. If you're ever there, go to Robert's Western World. Get the fried bologna sandwich with Pabst for $5.95. I don't need the Pabst.
And nothing but Billy. Yeah. All right. Incredible establishment. You can also buy a cowboy.
It shades into bluegrass, country, folk, hillbilly, uh, psychobilly, honky tonk. And and on that strip, there's all this kind of there's a lot of like lame pop cover bands, and Robert's Western World gives you like the real deal. It's like the small jazz club of Nashville. Nastasia prefers a lame cover band because why would she want to hear someone's crappy news song if they're a bad songwriter? At least that's what Nastasia said to me.
She might not believe that anymore. She's like, if you're not gonna be a great songwriter, why would I want to hear your song? Why don't you just play somebody else's good song? You've said it to me, Stas. Is this incorrect or not?
Correct. Is it accurate? Yeah. Oh my god. Yes, Nastasia and I were at this bar in Hong Kong.
Where were those people from who were being such chodes? That's true. Remember that big call in Hong Kong? Maybe. So like, like there was like a they were a decent house band, right?
And these these folks just kept on like asking them to play stuff that wasn't in their repertoire. I'm like, just shut up. Let them play what they're good at. Ding ding. Like, shut up and let them play.
So Stas and I just bought bought the band around to drinks, and we're like, sorry. You know what I mean? Like I kind of wish there was a larger forum for bad music. What do you mean? Bad music.
Not mediocre music. Let's let's eliminate mediocre music. Give me great music or give me real amateur, like a seventh grade rock concert. Like BJ Snowden? Oh, Canada.
You know that song? No. But BJ Snowden's like uh Canada is hardcore. Yeah, BJ Snowden, check it out. We need bad there should be more bad music available because it's fun and it's funny to listen to bad music.
Well, I don't know, but like you can't be punching down. If someone's like, you know, especially as a professional musician yourself, you don't want to punch, you don't want to be making fun of people because they suck. I'm not it's not a making fun of, it's actually a genuine enjoyment of their terribleness. It's it's funny. So where do you put Wesley Willis?
Because I actually enjoy Wesley Willis. I have many Wesley Willis vines. But I legitimately like Wesley Willis because I love him. I'm not like making fun of the phone. I legitimately like it.
It's kind of like that honky tonk. That like dun dun dun dun dun dun dun dun dun dun dun dun dun. His lyrics. Cut that mullet. Get out the hair clippers, jerk.
I love that stuff. You know what you'd love, Nick, is going to see um sorry, real quick. What you'd love is seeing uh cumbia bands in Mexico. That's exactly like Mexico's. I love that stuff.
It's infectious. Hold on. What about it? Let's talk about good and bad food. Great food thing.
I hear you. I was gonna go off topic because it's also our primary day, which is some crazy stuff, but we won't later. If we have time, later, later, later. Uh so what do we have this week in in terms of food? What do you guys have for me?
Um are you talking to me? Anyone. It's open, it's open mic right now. I just had white bear dumplings. You know about the white bear wontons.
You order number six and flushing Queens made by a grandmother. So what makes them what does the bear have to do with it? And what does a white bear have to do with it, and what's the deal with these particular items as opposed to anyone else's said thing? Um, this is like it's like almost like a window where you order the wontons, the spicy wontons, which it's not actually spicy. It's the most subtle ephemeral spiced wonton in this beautiful red oil that is uh but they're dry in oil, it's not soup?
It is not soup, but it is sauced with this oil and these these chilies, but it's super delicate, and it's a very, very thin wrapping, like paper wrapping. And they're just some of the best dumplings I've ever had in my entire life. First of all, like Flushing Queens is the real Chinatown of New York City. Oh, hold on. Like it is a great Chinatown.
There's more there's so many Chinatowns in New York City. The the largest population is flushing, it's not in Manhattan. Yeah, because the largest population of everything is outside of Manhattan. There's value in it. We're a tiny island.
But like, listen, like we have we have the Fukinese like Chinatown, like over near where I am. You know what I mean? Like we had there's like Sunset, you know what I mean? Park, isn't that right? Is that is like there's that China?
Is that Sun? What's the what's the one near uh Caluccio Brothers, the one that's near Industry City? There's a Chinatown near there. Is that sunset? I feel I don't know what our neighborhoods are called.
Then there's flushing. I mean, there's so many different like flushing is hardcore. Anyway, what makes these wontons better than let's say I'm not repping Wu's wonton king? They just happen to be on my block. I think they're made by a grandmother, like one by one by this grandmother.
They're just exceptional. You know, it's beyond what I can explain. How long till she dies? How long do we have? I don't know.
You better get there quick. White bear. White bear? All right. So, you know, when Stas and I have visited, you know, like super old people like food, it's been expensive and a problem.
Jiro. I'm thinking of Jiro. You know what I mean? Not worth it. This is $10 for a large tray of dumplings.
I mean, I just get them and I eat them in the car and then I drive off. And what what about the like is the stuffing important or not? Yeah, it's delicious. But it's all, it's not over. Sometimes dumplings they they put too much seasoning in it, and after three or four, you've kind of had enough.
This is everything about it's like delicate for the palate of like an 85-year-old grandmother. I see, I see. What is like give me your power ranking on on dumpling styles? I'm not counting spatzels. I'm talking like, you know, like the like dumplings you might get in Chinatown.
Give me your power ranking styles. Soup dumplings are at the top of the list. But I have a very Because you like burning your mouth. I have a technique of that, and I know how to solve that. Okay.
So you get the soup dumpling. Right. You bite the top nipple off. Okay. You then suck that juice out.
You then replace that juice with one of the sauces that are on the table, which cools off the inner dumpling, and then you pop that in your mouth. So it's like a four-step process to eat one dumpling. I mean, let me say this. I like soup dumplings. But everyone puts them at the top of their power ranking, and I don't know that they're the world.
I mean You're not you're not refilling them with the sauces available. But like I could put sauce on any dumpling. Not in it. Hey, what about you guys? Where like on on the on the rest of the crew, the the West Coast crew, what do you got?
What are you guys thinking in terms of dumplings? Are you guys also soup dumpling people as your highest form of dumpling? Yeah. I love them. Yeah, they're great.
I'm not saying they're bad. There's different techniques to eat them, and everyone has their own approach. I like to refill with one of the many sauces on the table. I haven't thought of that. That's a great idea.
Yeah. Yeah. It's a really good technique. I almost always prefer like a filled steamed bun. I like a filled steamed bun.
Thick dough. I like a thick dough. Like I'm anti-Nastasi in this way who likes minimum masa in her tamales and maximum filling. I enjoy the steamed dough because the steamed dough soaks up the intense amount of chili oil that I try to get into every single thing that I eat. You know what I mean?
Are you a spice or are you a race for heat kind of guy? You're just racing for the hottest. No, not the hottest, but like I eat huge amounts of chili, but just I don't search for the spiciest version of it. I just like the flavor of it. Yeah.
You know what I mean? The flavor's exciting. I think that when people are just trying to get the spiciest, it feels like a pointless endeavor sometimes. Right. But for instance, like most of the chili products you can eat straight.
Like chili crisp, you could eat straight. It's just not that hot. You know what I mean? Love that stuff. By the way, we had a note uh came in from uh one of our listeners to the Utica grind, the double cut chili flakes, and that is God's answer for for crushed chili for for Italian-style crushed chili.
God wants us to all have the Utica grind, double cut flakes. They, just as he said, perfect coat. Like, and like Nastasi and I, when we used to go to Roberta's, like, that was where I first developed my I I actually I had it my whole life. My hatred of uh chili flakes shakers at pizza joints. Because they're designed by an a-hole.
You know what I mean? The ones with slats are okay, but the ones with the dots just punch me. Unacceptable. They don't work. Why not, you know, why not just try to shake a Volkswagen bug through the shaker?
It's the same same same amount you get out. So I always unscrew them and then just like put it off. But like these double cuts would actually go through a shaker. You could actually effectively shake. So maybe the shaker was invented by someone in Utica who's used to the double cut.
Who knows? But anyway, they're a huge win. We're really connecting the dots. Yeah. Uh so anyway, I do like a steam bun.
I even like non-savory ones. Like I love, I love the the scorching hot, like uh egg yolk, like uh the the hot egg salted egg yolk buns. You have a different style than me. Like I would put a uh proper pan-fried gioza over that type of bun. Oh man.
But I have to say, most people they want like the charse style buns. Those aren't my favorite of the steamed bun ones. I think isn't there a lot, like an abnormal amount of sugar in those buns? I believe there is. You don't think it and you don't notice it, but like I think if you try to make them yourself, it's like so much sugar in those steam buns.
Yeah, yeah, yeah. They're delicious. So, what's your favorite, yeah? Sorry. Yeah.
It's like a sugar-based sauce. Yeah. I made like charcoal sauce from scratch. It's very sugary. Good.
Not my favorite. Good, not my favorite. What's your favorite when you go to a standard low-end takeout place? The meats that are hanging in the front, what's your favorite of those? Low end takeout.
What do you mean low-end takeout? Like a regular, like inexpensive, non-fancy Chinese takeout place in New York City, and they have like the ducks, the pork, and the pig hanging in the front. What's your go-to? I go to a place in Queens called it's a Chinese Peruvian barbecue place. All right.
And they have these ribs there that are just to die for. Yeah. My mine is the pig. I love the roast pig. Not the roast pork, the roast pig with the hypercrackling skin.
Yeah. And it's served lukewarm with like soy and chili sauce. And you just sit there eating on the crunchy room temperature roast pig. That's my that's my go-to. When someone's like, you want to go to this one?
I'm like, do they have the roast pig? Then yes. That's it. You know? I I was in France.
They they kept talking about baby pig, baby pig, baby pig. You know about this? I know the Spanish. I know Spanish baby pigs, but I don't know what the French know about it. Yeah, they're just oh, everything they kept mentioning like the baby pig.
Have you had the tiny baby pigs in Madrid? No. Ridiculous. The baby pig fits on a plate. When they say baby, it's not like here where you're like, I'm gonna get a suckling pig, and they're like, how much is it weigh?
20 pounds. Suck it. It's not it's like you know what I mean? It's like, come on. You know what I mean?
Like in Madrid, they're like legitimate tiny baby pigs. Skin's so crispy. Yeah, so good. Yeah, they they claim they're they they're the best. Wait, the French?
What do the French know about it? I don't know. They know about as much about that as they know about cooking rice or pasta. Yeah. Anyway, no offense, we love the French.
I mean, I know John loves the French. Yep. Have they heard of El Dente? Wow. You know what's funny?
I forget it was uh, was it Jeremy Umansky was on when he was uh doing the rich she thing, and he uses he uses like a French restaurant cooking rice in the oven technique in a giant pan, and he swears by it. Have any of you ever done that? Yeah, back in the day, I did it at one of my places. How bad was it? It was actually pretty easy.
But how was the rice? Oh, not terrible. That's what you're aiming for, not terrible. Hey, John, how's your rice? Oh, it's not as bad as you're making it out to be.
I mean, like I have a I have a Jeremy. Jeremy's feeding fungus, not people. So I think they're less picky. Okay. I'm just I was just surprised to hear like someone come out with like the I don't know.
Of course, then everyone says I'm a uh, you know, I'm a loop, you know, I only do rice cookers because I made cooking rice actually makes me nervous. Like doing a good job cooking rice makes me the whole finger joint thing that uh JJ was saying that you know I have to like get okay with. I was like, I can't, I can't bring myself to there's so many variables. Like when I look at that and I look at my finger and I look at a pot and I see different widths of pot and different heights of pot and different amounts of rice. I'm like, no, I can't.
I can't do it. You know what I mean? No, I find it very easy and forgiving. I can't, I can't. Mentally, it's like rice with seaweed.
You get really nice seaweed and just rice on the seaweed and that salty crispy seaweed and the warm rice. What are you talking about like a Nori style situation, a straight eater? I was g I was given by this Korean olive oil expert. He I I talked to him and did some consulting, and he sent me this box of this incredible seaweed, and they come in these little packets. It's maybe 10 pieces of seaweed per pack, and you open it and just but sheets, Nori style.
Sheets, yes. Yeah, yeah. Delicious with just plain rice. That's all you need. No sauce, nothing.
Outstanding. Okay. And you bring them in next time. Uh so uh last week was my anniversary. I cooked nothing on my anniversary because instead I had to deal with a major flood.
The guy next to me, he moved to a nursing home. And uh so I was gonna talk about all the great stuff that he moved to a nursing home and the people uh who were cleaning his apartment out because he was a hoarder and had chronic migraines, so like all the windows were blacked out with trash bags and trash bags covering everything. There was a water shut off that day, so they went in, turned on the water taps, got nothing, and then walked out. Left the water taps on, everything overflowed. It was like a giant river in into my house.
So I didn't really get to cook much. So it's kind of an unfortunate. I'm so sorry. It's all right. What were you going to cook?
I was gonna cook like stuff that we it either that I used to make, stuff that I've so over the 30 years of marriage, there are things that I used to make a lot, and I was gonna bring that back. So, like uh salt and boca, which is, you know, which we first had on our honeymoon, which is great. And like if you don't make it with veal, you can make it with chicken. It's very easy. Nowadays, what I do is is I get multiple cutlets, pound them out thin, salt, salt, sugar, salt, sugar, pepper, tiny bit of sugar, not a lot, don't make it sweet.
Pound them out real thin, then I meat glue it, I put the sage on, and then lay the I lay the prosciutto over the sage with the meat glue, then vac it down to have a meat glue set, and then I don't have to use any toothpicks or skewers to keep the the prosciutto on when I'm flipping it about. I also I don't have Marcella in the house, so I use cream sherry. Don't get mad at me. Anyway, so then I was gonna make that, you know what I mean? Because I always make that uh and a little flour, obviously, before you.
I don't put the flour on before I vac it because I can flour it right beforehand. I don't want it to get gummy. Anyway, and then I was gonna I used to make this crab pineapple salad with fish sauce in it. So, like I I'm a huge believer in these. Uh, do you guys use these uh honey grow uh what's it called?
Honey, not honey grow, honey something pineapples that are new, these new ones. Have you had these honey something? Oh, honey glow, I think they're called Honey Glow. Yeah. They are so you know the problem with pineapples, right?
Pineapples, when so when you look at a pineapple, right? Everyone here, I hope, everyone who can hear me knows that trying to pull a leaf out of the base of a pineapple thing is not an accurate indicator of anything. It has no meaning, right? In general, like the best you can get is like sniffing the base of the pineapple to see kind of how aromatic it is. However, pineapples ripen from the base towards the crown.
And if you live where they grow pineapples, you can wait for the pineapples to yellow up, right? And but you can't do that if you ship because they get soft and they go bad really, really quickly. So if you look at most pineapples, they're basically green from the base to the top. Maybe there's a little yellowing around the bottom, but by the you get to the top of the pineapple, it's green. So this honey, whatever what is it?
Honey what? Honey glow. Honey glow. Not the pink ones. I think they're trash.
I'd stay away from the pink pineapples. They're low in acid. I believe they are a trash can product, especially because they cost more. They look cool, and that's about it. Those are the most shockingly disappointing pineapple I'd ever spent money on was the pink one.
But these ones, the I don't know whether they're GMO'd or whether it was just they found these pineapples that they can allow to ripen until it so that there's all quite a bit of yellow on the outside of the pineapple. They look ripe from the outside, but they don't get soft, so you can ship them. So we get all of these pineapples now in New York, of this variety where they taste like a pineapple. And so, like it used to be like you'd buy a pineapple, and maybe the stuff near the base tasted good, but the stuff at the top was fundamentally just an acid bomb, like you know, a worthless acid bomb, which is why I would get really mad at people when they would cut pineapple garnish and they would cut it in such a way that some people were getting from the top of the pineapple and some people were getting from the bottom of the pineapple. But these ones are much more uniform and can be picked much riper.
So I think they're an old even if they you know cause some sort of like minor catastrophe somewhere, I think that they're worth it. They're a good pineapple. I'm gonna co-sign these as a pineapple. Anyway, uh so that with crab, uh, and then I was just gonna make a variant on a uh on a chocolate dessert that I used to make for Virgin a lot. But it all got tossed because instead we were ripping up all of our carpets and and mopping up floors.
Awesome. Do you remember the first food you ate with your wife? Like first date, first food? Uh I remember the first thing I did it was food related, which was actually not smart. This was before we were going out.
She was a freshman counselor, and I borrowed a blender from one of her freshmen and returned it not cleaned enough. The worst. And then, you know, I would how is it this was in the 90s? This was like 1991. So, like, you know, things like biscuits and learning how to dip strawberries in chocolate, you know what I mean?
And like giving her chocolate-coated strawberries back when that was, you know, back fondue craze of 91. Yeah, well, you know who likes a fondue? The Lopez. The hammer lopez. The hammer.
The hammer likes a fondue from her from her Swiss times, Swiss times. But she she's her chocolate. Oh. Both. What about in combination though?
What about just a boiling pot of oil style fondue? Yeah. Yeah, yeah. That's something that's not going to come back so dangerous. So awesome.
Just put a pesterno and oil on the table. Never gonna come back. Hey Dave, what's your what's up with your aversion to Marsala? What? What's up with your aversion to Marsala?
I just don't have it in the house at all times. I always have cream sherry in the house because my mom used Harvey's Bristol Cream Sherry in cooking when I was growing up. And so like I just, in order to like, it's like a a bridge to my mom's cooking, is that I always have Harvey's bristle cream sherry in my house. And the cake that she used to make, she would dump Harvey's bristle cream sherry in it. So for me, it's like a flavor that I enjoy.
And I'm gonna go ahead and say, not a bad product. People like like hate on it because it's day class A, but not a bad product. Harvey's bristle cream, not a bad product. Has that flavor that I'm looking for. You know what I mean?
Anyway. I don't know that specific thing. Yeah. I like Marcello though. It's fine.
It's good. I'm not anti-Marcello. Uh oh, one other thing I said I was gonna say. I was gonna go try to buy up because there's a couple cheap ones on eBay now, but I'm not. So I'm gonna just tell you what my so my ice maker broke, right?
I do not recommend that people buy ice makers, commercial non freezer ice makers for their house because they're just amazingly wasteful. It's nice having ice that's clear, right? But they're just intensely wasteful and loud. And they they waste electricity, they waste water because they don't keep the ice, they the ice is always melting and making, always melting and making. So they're they are a luxury that I think is not necessarily a smart luxury to have in a household situation.
I think just get a decent freezer ice maker and a couple of clear ice cube things if you need to do that. That's the way. But uh so mine finally it didn't die, but it started leaking, and and when I repaired one leak, a different leak started. So my wife hates the noise, and it so we ripped it out. So I needed a new solution for chilling seltzer and uh and flat water.
So uh I bought so the the way I thought I was gonna go was something called an ice bank. You guys familiar with ice banks, ice bank machines? So flash chillers slash ice banks. The whole point of chilling a drink is that it takes a lot of wattage to chill a drink from room temperature to cold if you have to do it instantaneously at the pull of a lever. That's a lot of wattage.
So the way cold plates work, the way ice banks work is that when you're not using them, they freeze ice, which is incredibly powerful. And then as you pull the drink, ice melts and very quickly chills your drink without having to have an immense burst of power right away. Okay, they're great, right? That's the way. But um I actually tried something that's a little different.
I bought this thing called Linder, which I think they're Czech, L-I-N-D-R, and the one I got is their smallest one, pygmy, P Y G M Y. And what that is, is is you screw taps on the front of it, right? And I got it for like 200 bucks on eBay, right? It's like I think it's like a $1,200 item. I got it for two, but what they do instead of uh instead of doing an ice bank, they just have a giant aluminum block with a thin tube in it and they chill the block down.
So you can pull a whole glass of seltzer and it's cold. You can pull two glasses of seltzer and it's kind of cold. But if you wait three minutes in between those poles, then it's all cold, right? So in my house, where most of the time I don't need to pour a thousand seltzers in a row and I can wait a couple of minutes between glasses, this is a great solution. One problem with it.
The fan in it is so loud. Everyone buys crappy fans. But the good news is it's a standard like uh 120 volt, like uh 120 millimeter AC muffin fan. So I just went on Amazon and bought a cheap silent fan, put that in now, good. And it uses much less electricity, much less space, you know, than my icemaker did.
So that's my that's my solution until I can afford the ice banks are also loud because they have circulator pumps in them. So you can silence an ice bank, but I don't know. This was this was the route I went. So for anyone who is keeping track of seltzer crap. All right, what else you guys got this week?
You had you had uh what's it called? Dumplings. What about you? Quinn, do you cook anything? You feeling better enough to be uh doing uh Quinn style stuff?
Well, my uh my dad uh was busy last week, shortly after last week's show on Tuesday, uh he picked up a full side of pig. So we've spent the whole week uh processing that. Also, I'm trying to do some mental calculations. So assuming the pig started at 220 pounds and you got what kind of yield? So how many, how much did this side 220?
Well, so what's a side weigh like 60 pounds? The side was the side was 80. 80 pounds, okay. So, and like uh like including the head or was the head taken off. Yeah, I have the head.
Yeah. Nice, nice. Who gets the brain? Who gets the brains? Actually, I think they may have taken they may have taken the brains out.
I don't need brains anymore anyway. They're good. But I don't even say brains in French. It's a good word in French. Saved.
It's nice. Yeah. Yeah. Uh all right. So uh what what do you what are you gonna do with two feet?
Um I believe yeah, right now the feet or no, they may have already been used for a stalk. My dad made a stalk the other day. Okay. I mean, I get that, but the next time you get some feet in, I would highly recommend, even though it's not the time of year, once in your life do the zampone. Once in your life, make the zampone.
So you inside out bone the foot, and then you stuff the foot with cotaquino mix and you sew it back up, and then you cook it in a broth and you serve it with lentils traditionally at New Year's time. But once in your life you should do it. Breaking down this fig was, you know, some parts were a bit of a hack job. I mean, yeah, my dad literally, right? You use an axe off work.
Yep, yeah, we did. But you know, the only way, because again, the book the processor was going to freeze everything, but I insisted on getting it like refrigerated fresh, because I wanted to do a bunch of projects and then you know, maybe freeze leftovers. So the only way we could get it fresh was if they left the entire side in three big pieces. Yeah. Hey, you know what I've always kind of wanted to do?
You know how they used to call the sides like like you know how in England you would have like bacon would be the entire side of the pig cured, right? A flitch, an entire flitch of bacon. I've always kind of wanted to see one of those and just kind of like hack chunks of that off and eat on it. Whatever. It'll never happen.
Never gonna it's never gonna be my life. I'm gonna be living in the lower east side probably until until they put me into the dirt. In which case, they're not gonna put me to dirt anyway. That's gonna light me on fire and sprinkle me over something. Probably.
That's so sad. Yeah, hey, what are you gonna do? What are you gonna do? You know what I mean? Wait, what do any of you guys want to be put into the dirt, or are you just gonna get like shot in the space or whatever?
I mean our ideal way. I mean, I don't really care what happens to me after I'm gone. Um that's how I feel. I'm indifferent. Yeah, it's pretty irrelevant to you.
Yes, true, true. All right. So LA contingent, what do you got for food before we get into get into the grease works? I went to Thunderbolt and I got a bunch of canned cocktails to bring to my gay German pool party. And how'd that go?
Weasels Germans. Was it German wine? No, no, it was uh whatever people brought. Yellowtail? What kind of people are these?
Like uh creative like Hollywood people. Oh, so was it like Rieslings and Governor, you know what I'm trying to figure out what they were drinking. I'm trying to get a vibe on the wines that people brought. A lot of sparkling wine, a lot of rose. No Govertz demeanor?
Yeah, right. Yeah. What kind of sparklings? Are we talking like freaking prosecco? Was it a proseco parade?
Is it like what was it? Was it like, you know, like oceans of Mianetta? What what was going on here? There was a lot of proseco, yeah. And a lot of natural pet nap, all that crap that you get here.
I mean you get that here too. But yeah, I I understand I understand what you mean. So what percentage of the so what did you drink? Did you drink cocktails or you drank sparkling wine? Because I know you.
I drank sparkling wine. Yeah, of course you did. Of course you did. But did you try to find the least because you're did was it was any of the sparkling wine what you would normally drink, i.e. pink champagne?
No, there was no pink champagne, but I drank the the natural sparkling stuff. Okay. And and was it overtly flawed or was it good? It was great. Oh, nice, nice.
That's my rule for wine. I prefer no overt flaws, which is kind of how you are with olive oil, right? You prefer no overt flaws. Why should there be an overt flaw? Unless it's the fruit et noir, which is the Provenceal style where they self-induce the defect of fusty into it using early harvest clean olives.
Which someday you're gonna bring. We we haven't tried that yet. No. Okay, I'll bring that. Yeah.
Really interesting style. It's like where you want the taste of cured table olives in your food without the texture or the visual representation. Yeah, I mean, you know that as an American I like that flavor. Yeah, we love that. We love these briny kind of things.
Yeah, yeah, yeah. Uh well uh all right. All right, Jack, you haven't gotten it. You haven't gotten your food in for the for the week. Are you back on the food now?
Is your tooth still hosed? You still on Pablum. It's you want to so I it's it's been not great, and then last night I had a tortilla chip that just punctured the thing again. It was just like insult to injury. Yeah, or sounds like injury to insult.
Or injury to inju injury to insult. Yeah. Injury to insult, yes. Yeah, the bloody tortilla incident sounds like wait, eating that's where you had your tortilla chip. No, no, no, no, no.
No, I just had a cocktail. Why would a tortilla chip be like tortilla chips, even like in the best of teeth, can jam you wrong sometimes. Why would you start with a tortilla? Why didn't you go like soft tortilla? Some sort of like some sort of tamale situation.
And um Yeah, I know. I know. Let me ask you a question. Yeah. Why are burritos?
Why are burritos the thing and not enchiladas, which are a superior device? Why does no one get enchiladas anymore? The portability. You can't, you can you can't pick up, yeah. You can't pick up an enchilada.
And you can't pick up a California-style burrito either, because it's the size of your head and it's full of rice for some unknown reason. You know what I mean? It's like that's not true. That's not true. What do you mean?
You can get all kinds of things. Yeah, that's not true. All right. That's not true. I mean, like the burritos, like down like, you know, Juarez, those you could pick up.
You know what I mean? Like, like, I don't know. What we in New York call a California-style burrito is giant. It's what Brittany Spears said. Well, yeah, that's but that's not a real California burrito.
Give me more. Oh, yeah. It's the Britney Spears effect. It's just how big can you get a burrito where you go to places and you keep adding the little toppings, and then they can't even fit it in the burrito, and they have to have the second tortilla in order to close it and put it in the middle. Instead of just making two smaller ones, which is the correct answer.
Make two smaller ones. Now, what about the chimichanga? You know, it's it's it's heavy. Or the chilupa. Well, so my idea, and I think I've said it on air.
This was this was my brilliant idea. My my this is at least a $10,000 idea. It's called the semi-changa. So you take your burrito and you fry exactly half of it so that you can pick it up like an ice cream cone and then eat the soft top and then eat the bottom like a cone. Love it.
Love that idea. Semi-changa. Um the last time I had a chimichanga. I mean, how much money am I gonna make on semi-chongas? Welcome to our business.
Hey Dave, back to what you said about the Pablum. Pablum was what is that? The what you what you fed like protozoas or it's just you know, like stand in for anything tasteless and textureless. It's just like zero. It's like nothing.
But did you didn't you like like in school, like in biology class? Didn't you feed Pablum to like crickets or something like that? I don't know. And maybe there's something up, but like for me, it's Pablum is anything that is without taste or texture, it's just nothing. You know what I mean?
Like, just like gruel. Oh, I love gruel, like ribbolita. No, rippolita's not gruel. There's other stuff in it. But it's the texture is just it's half digested.
That's like calling kanji gruel. Conji is not gruel. Do you uh do you like uh are you one of those people who likes uh salt, salted, pre-salted kanji? Um I'm not a big kanji guy. What?
You don't like kanji? I I don't have enough experience with kanji. Oh, it's good. I've eaten more brains than kanji. What?
Yeah, I eat Egyptian brains at kebab cafe in Astoria on Steinway Street. We have a whole village devoted to kanji down by me. Like kanji village. Yeah. It's actually not a village, it's it's one restaurant.
But it's yeah, it's right there. It's my favorite thing. It's packed, too. It's my yeah, it's my favorite thing to eat the hell out of when I'm in a hotel in China. I love like mainland China, like big hot like business hotel breakfasts.
Like the the buffets, I've been to a bunch of them. I love them. Love them. My favorite. I remember my favorite hotel breakfast.
I was in Shanghai and it felt like I was eating dinner at breakfast. It was kind of exciting. I loved it. It wasn't breakfast food. I mean, the kanji is breakfast food.
Yeah, but it is, yeah. I mean, like of all, I mean, I've been to some, you know, been to a bunch of places, but like if someone's like, oh, I've had excellent water pressure situations in Chinese hotels, amazing water pressure situations, and really good, you know, breakfast buffets. What's the worst? Who who has the worst breakfast buffets? Um most hotels.
Like Holiday Inn, yeah, I don't know. I don't think Holiday Inn even offers a breakfast buffer. They offer something that's do you like do you like when they have the waffles that you can make your own, but like the waffle iron's not great and the batter's bad? Or do you not like that? They're at least fresh.
That's that's their motto, right? At least it's fresh. No? Do you like the the person who like elbows you so that they can get to the that thing first? Have you seen the automatic pancake makers?
I love that waffle. You like that waffle? Nice. I like that. I love that waffle.
I love any breakfast to say, doesn't matter how crappy it is. Really? Have you seen the pancake maker with a conveyor belt? No. At the at certain hotels, yeah, they have it like dollops out.
Yeah, those are cool. I like those. Dollops out like the pancake batter on this conveyor belt. And I guess it gets like heated from above and below, and then it just slowly cooked on Teflon and then dropped. Basically, and you can watch it as it cooks, so it's super cool.
Yeah. Here's something that's not good for the toaster, but good for everything else. When you have a situation where there's a conveyor toaster, put cookies on it. Like cookie, like even a mediocre cookie, once thrown onto a conveyor toaster becomes a good cookie. Absolutely.
No, a bit a baked cookie. You take a cookie that is otherwise okay, you stick it on a conveyor toaster, it warms and becomes pliable again, and all of a sudden it's delicious. I have a cookie. Good idea for the Tate's cookies. Oh, you know, I've never had a taste cookie.
They are great when they're like two days open bagged. Huh? Yeah, really crispy, clean. They're they're very nice. All right.
I I like to eat the I'd like to take three cookies. Um, if they're fresh and warm, eat the outside of them and then take the three centers and squish them in a napkin and then get this mother cookie. Mother cookie, cookie mother. This is your next band. Anyway, uh all right.
Let me see. Uh here's a question from Rock Baker. There's been a good thread in the Discord this week about burgers. What's the best blend? What component adds the most flavor, et cetera.
I'd like to hear the pod team's opinions. I think the best beef, obviously, is uh Edward's Age Meats, unfortunately named beef crack, is my favorite mix to use. I don't know what he puts into it. But it is deleted. You've had that, right, John?
Yeah, it's very good. It's a good mix. It is. He's gonna be on the show soon. Yeah.
Yeah. But so what do you what are your general burger thoughts? To me, it's almost impossible to say. To me, like a burger is a big enough category that it's almost impossible to say what's good and what's bad. You know what I mean?
Like depends on how thick you're making it, depends on how it's being cooked. I I have uh I have uh my favorite way I make a burger at home of the things I put in the burger meat at home. Do you put something other than meat into your burger meat? Because in which case I'm gonna have a situation. I do.
It's some might say it's a sausage. Um garlic, green chili, and fish sauce is a great trifecta inside a burger. I like fish sauce on a burger. Because it it uh it like makes it beefier tasting. I like fish sauce.
I don't put it on everything, but because like everyone's like, why are you doing that? But I like it on many things. I put it in the meat. Garage. The problem with that is it's gonna, it's gonna, it's gonna start the pro you can't put salt on the inside of the meat.
Can you do like a fish bouillon? It's gonna turn more uh wait, fish? Yeah. You could. The the main issue is is that if you add salt, right, you're going to be uh extracting stuff out of the protein.
It's gonna become more like a meatloaf, it's gonna become more like a meat ball, it's gonna more firmly bind. So you're never salting the meat, even if you got a ripping cast iron skillet, you're going 80% cooked on the first side down. You're still not gonna salt the meat until the end. No, no, no, not until the end. No, no, no, no, no.
You can salt the outside of the meat. So if you were if you were gonna make a patty and then you're gonna put salt like fish sauce on the top of the patty, or even like let's say we're gonna smash it. Let's say, so what I do typically is I preform the patties, even if I'm gonna smash them, I make them patty shaped, not balls, right? Because I don't understand why people do that. I don't get it.
And then uh it's not like balls are easy to store or anything like that. You can like parchment between a bunch of whatever. And then I salt and pepper both sides. Outside only. Outside only.
No manipulation, no meat manipulation with salt. No meat manipulation. That's my rule. No meat manipulation with salt. You can salt the outside, then do whatever you want.
Smash it. I like the ball if you're doing a homestyle. So that when you smash it into the griddle surface, you sort of embed some of the onions. Yeah, but that would also happen if it was patty shaped and you put the onion on top. It would just be I mean, that would happen either way.
I mean, what does it matter whether it starts as a ball or not? Just makes it like, you know, more you know what's really hard to salt a ball. We're gonna keep rolling it around. I mean, like a patty's got two sides. I can just salt two sides.
You know what I mean? Like when you do the ball, be like, I sprinkle some salt over the ball, and then all this salt is on your table. And then what do you get? You sweep that into the sink. It's not like salt's expensive, but it is now.
If you're using diamond, right? They've just tripled the price of freaking diamond kosher salt. Ridiculous. You know what I mean? I literally in my house now have to use crappy freaking tube salt, like the iodized like you know, like schoolhouse tube salt.
When I'm salting stuff like pasta water, I don't use diamond anymore. Because I'm like, what the hell? You know what I mean? Like, I only use it where my hand's important. Are you guys smash burgering as the primary form of burgering?
That's not my primary form of burgering. Neither mine. It's not my primary. I am. I like them fine.
Well, but like, uh, if I want crisp and overcooked, I know how to do that. You know what I mean? Like, like there are multiple ways of doing that. Uh you know, not enough people are are exalting the virtues of the flame broiled. Oh, you're a Burger King man.
All right. No, no, it's bigger than that. It's not though. I think like the original burger was flame broiled. I mean, sure.
Sure. You don't like a panned burger? I I cast iron at home. I get a cast iron ripping hot, and 80 per I cook it like 80% just the first side to get that nice bar. I I like a good healthy layer of oil in the bottom of my pan.
Hot, like, so that like I get a good crust on it without having to smash it into oblivion. Exactly. You know what I mean? You can have both people. It's called don't be afraid to have a layer of oil in your pan such that there's zero contact.
If you have zero contact between the heat conduct, medium, smash people are like, how else are you gonna get a good crust? Oil. You know what I mean? They've invented this stuff called oil. Well, we didn't invent it.
Yeah, well, but it exists. You know what I mean? Somehow it exists, and we're so lucky to have access to it. Yeah, yeah, right. Speaking of oil, so Nick Coleman, obviously olive oil magnate.
Uh, we've talked about the stridgel on the air before. So for those that aren't gonna go back and listen to all of our podcasts, I think I'm pronouncing it correctly. The stridle, is that pronoun correct, Nick? I don't know what word you're talking about. The thing you scrape the scraper, the olive oil scraper.
Oh, isn't that uh isn't it stridgel? No, it's uh a sickle. No, no, no. It's a strip. Look this up, look this up, computer man.
I know what it is. A stridula is what you would use to bathe the olive oil back in the ancient days. Ding ding. Oh, it's not a sickle. I thought, well, this is not to bathe, this is to scrape it off.
Skim it off. So here's the thing. Because it's like a hooked thing like the reaper. Here's what I've learned of notes since the last time you were on. So you would you would do your work, you'd olive oil up, and then you would do your work and you would scrape the olive oil off after the thing.
They would sell the olive oil that came off of the athletes, and people would consume it. How about that? This is before they knew about germs. I get well, you know, you're gonna cook it. It's fine.
You know what I mean? But my point is that. Maybe they're drinking it because they think they'll get like the the DNA benefits of these incredible athletes. Well, I think it was this sort of like it was imbued with whatever blah blah blah, these athletes. How strength and but it's just intensely gross.
I know that I've probably ruined Nastasius Day with that. Well, it's almost like you're doing garum on the street, right? With the fish guts out. Fish guts, though, they're on the street. I mean, those were done on the docks.
They don't really I mean, come on. Like by the time they make it to the street, they've been aged and they they taste okay. I mean, I've like been on docks with a bunch of fish guts trying to make garum, and it does smell pungent. You know what I mean? It's like it's a smell.
I love it. It smells like you're going fishing. I mean, it smells so much harsher. It's like not as bad as Surstroming. That's the worst smell of all time.
Like, even I, and I'm tolerant, tolerant, like, of things that are off-putting. You know what I mean? I mean, because I am in myself off-putting, so I'm tolerant of it. But Surstromming was just only Harold McGee was like not stinky enough on the time that we had this drama. He's like, um, it's not the stinkiest I've had.
And I was like, God damn, Harold. Are you a durian fan? I like durian. Yeah. I think durian is.
Yeah. Yeah. I mean, like, the thing is, like, if you if the the real question is, are you up for it or not? If someone's like, we're gonna give you a hardcore sulfur smell, you're like, fine. Someone's like, we're gonna give you a hardcore ammonia smell, but it's this is the way it's supposed to be, hot girl, right?
You're like, fine, I can take it. You know what I mean? It's like, but like surfstroming, someone's gonna be like, I'm gonna give you the stench of death, unlike you've ever had in your life, and you're just gonna eat salty stanking death. You're like, nah, nah, I'll pass. You know what I mean?
That's the way I felt about surstroming. I like stinking. That makes sense. Yeah, that makes perfect sense. Um, yeah.
Wait, I had something else on oh, I have something else on olive oil. So, Booker, I don't mean to call him out, my son, Booker, right? So he goes through a phenomenal amount of olive oil, but a lot of it gets wasted. So I make him use kind of like second-tier stuff, right? Because I don't want him using my I know that you hate Nick, the idea of this oil is for finishing only, because you like to always use only good oil.
I also don't like the idea that uh children don't deserve good oil or something. First of all, he's 23 and doesn't pay his own bills. So, not a child, but like secondly, it's like what he used to do, like where I tested him once on cured fish, and I was like, here is the cheaper cured fish, and here's the expensive cure, but I didn't say that. This is when he was a small child, and I was like, which one of these do you prefer? And he chose the expensive one.
I'm like, fine, I'll keep buying it. Because it's like clearly he enjoys this one more. And so he just has a refined palate for fish at at a young age. Fine. But like the stuff that he's like dumping on his salmon.
Anyway, so he used to take this salmon and he would dump oil on it and then put it in a bag and refrigerate it. And you he would get this kind of congealed oil mix that he would then spoon up. And it's horrifying it was horrifying because it's uncooked like low-grade salmon from Trader Joe's. Whatever. Horrifying.
You know what I mean? This like stuff he was eating. So now here's what he does. That is the craziest thing, but this is what he maybe you like this. You you're gonna try this when you go home.
He takes ice cube trays, and this only happened because now we have ice cube trays in the house, right? Because we don't have our ice maker anymore. He would take he takes ice cube trays, he fills them with olive oil, and then he puts a little salt and sugar into the ice the oil along with it, and then puts them in the freezer until they set up so he can pop them out, and then he eats them like they are fudge. Whoa. This is like a new thing.
Yeah, it's like he's like, I'm like, Booker, I can't say that you can't do this because it's not a thing. It's not a thing. There's no this isn't a thing. Oh, it's a thing. Well, for him, it's a thing, but like I don't know whether the high grade olive oil was set up the same way.
Hey, oh, we have a caller, caller, you're on the air. Hi, how's it going? Going all right, what's up? Uh, got a cake question, or I guess it might be more of a candy question. Um, so I've got an old family recipe.
Uh the recipe is basically bake a cake, and then you make a mixture of pecans, coconut, butter, and sugar, and you kind of mix it up, uh melted butter, smear it on top of the cake, and then broil the cake until the kind of topping is browned. That sounds good. Yeah, first of all, I would love to know if this is a category of cake that exists that has like a specific name because I feel like I've heard of other recipes kind of similar to this, but at the same time, I haven't seen a lot of them that exist, but they're freaking delicious. It's not necessarily you know, like a a gooey caramel topping. It's more like a crust on the top, but it's not really crunchy.
It's just a candy coating on top of this cake. Really delicious. I mean, it sounds most of the cakes that are like this, they they they get that way, then they are gooeier, are more of like the upside down style cakes, right? Where you're getting the Yeah, it yeah. Yeah, it'll it'll soften up a little bit.
It's not like crunchy at all, but it's also not gooey. It's just kind of sticky on top, I guess. Almost more like a pecan roll sort of cinnamon roll sort of vibe. I've never I've never heard of a broiled topping on a whole cake before. You know it's good.
I've only cakes. This particular recipe, th this is an old family recipe. It's called like it's my great grandmother's, they call it lazy daisy cake, which isn't very helpful. But then I also remember seeing for day recipe's wife. What's the base cake before we go to the case?
Yellow, yeah. Yellow cake. Just like a yellow cake. I love like pan-fried pan pan-fried pound cake is delicious. So good.
Dangerous. Yeah, yeah, yeah. Super delicious. Yeah. No, th this is definitely a softer, more tender.
In fact, I specifically remember when she I made it with her one time, she was like, the the amount of mixing, the creaming part of it, like you want to get a lot of air into it. So it's a really nice look really nice light cake. What flour do you use? Do you use cake flour for it? Is it like a high ratio cake?
Just a j just AP. I mean, this is a recipe from probably like 50 plus years, 50, 60, 70 plus years ago. So nothing fancy at all. Um cake flour wasn't used back then, but yeah, go ahead. Go ahead.
Question. Right, right. So my question is, um, without a broiler, how can I somewhat replicate this? Because I now want to put this on menus for events that I do, and I don't have a broiler in my I've got like the cheapest oven money can buy, one of those event co or cooking performance groups or whatever they are, the the uh Webstrom brand ones, and it doesn't have a broiler specifically, and so I'm trying to figure out how I can sort of replicate something similar to this. Well, even though they don't exist right now, Sears Hall's Sears All Pro would be would be good good for this, but I will even say this, which is anti-my brand.
If the pri if if there aren't any proteins, now I don't know what's gonna happen with the nuts, right? That's the issue. That's where you want like a real broiler and where the sears all is gonna happen. In a sugar only situation, torches actually work fine. But once once you throw the nuts in there, you might start getting those kind of off flavors that a torch is gonna produce.
So you need to run some tests. Uh and you know, if you can't get a cereizole because they're not available right now, uh I've got I've got I've got both of them. So yeah, the pro. I would use I would use the pro. But then if you know, if that wasn't available, you're gonna want the bushiest flame possible on the torch, right?
You're gonna want like a high output, extremely bushy. Like think weed weed torch. You know what I mean? In fact, I once used a weed torch to to test out and it didn't have the as bad a flavor impact. It made a lot of wind, but it didn't make as bad a flavor impact as like a concentrated torch does.
But I would use the pro. If you have the pro, use the pro that's gonna work. Use the work. This is like a this will be like a nine by thirteen or even half sheet tray size cake. You think that that would still be a few.
Oh, if only we had only if only we had built a V eight, you would have been in style. We were gonna make a Searsol V8 that was like, you know, big and like the the people who were who were like working on the development with us at the factory were you know, they were not the best. And so they couldn't make and then once they finally gave us the prices, like they were gonna charge us over $200 a unit. And so I was like, I could go buy an Uni for $200 almost, or you know, a knockoff uni for $200. Like you're put you're pricing me out of the universe.
You know what I mean? But imagine if we had made that V8 15 seconds on fully hot, and then you could turn it off, so you only have to like turn it on when you use it. Would have been the best. Right. That'd be swell.
Quinn was. Let me ask you this question. So I've got to be. So this is I think we might be our wires got crossed here. So like you so this in this recipe you bake the cake, you cool the cake, and you forget about it for a day and then you make the topping and broil it later.
It's not like a I know but like what could you try with the but the the the usual topping ingredients on the bottom then the cake batter bake it all together and just allow for the caramelization to occur at the same time because if your cake batter is really light and fluffy it's just stay on top. Right exactly here's here's one for you what if you can like I said that the topping itself isn't very fluid. It's pretty like so I think that that that's actually a really good idea. I like that idea. I wonder whether you could bake it though standard and then cast iron it like the cast iron sear thing just like well not a high heat though like a low low heat just like put the cake put the toppings in because I wonder whether it would bake because pineapple upside down cake the the batter that's right against the top isn't like a standard cake kind of a situation I wonder if you could basically pan fry it upside down with the topping and then invert it like an upside down cake.
Bake bake it standard and then put it into a cast iron to do the top like take it out of the out of the baking pan and then let it do it like your m like your mom and grandma did like bake it like a regular cake and then upside down I could even I could even just throw it I could even just throw it on a we've got a flat top griddle I could just throw it on the flat top griddle and try that. There you go. Or do you think I mean I had another thought too like wanted to separate the technique and do like basically make a caramel of all of these ingredients in a pin and then just dump it on top and kind of let it do its thing. It's not gonna be it's not going to be the exact same. Um it all depends on what you're willing to do.
No one else has had this recipe, so it's just a question of how much you're willing to mutilate your family's recipe when you're making it for other people. You know, right? Yeah, you can make something delicious. Right. Just don't make yourself sad.
If I worked, that's like I did. If I were to do that, the the stove top caramel topping recipe method, uh, what temperature would you take it to, like candy wise? Oh, well, you can't measure it like candy. The question is what temperature you're gonna use on the pan, and I would probably start at 320, 300, 300, maybe 320, because that's gonna give you a couple of minutes before it scorches. I wouldn't go any higher than that.
Two fifty, somewhere between two between two fifty and three twenty. Right. I'm also kind of open to making it be a little bit more gooey, um, just because I don't think that would be a bad thing um necessarily. So, yeah, I'm just kind of spitballing and just was curious if like basically asking any sort of specific ideas on the case. Once you try temperatures and things like that.
Once you once you try it, let us know what happened and uh I don't know, send us a picture of some crap. We'll we'll take a look at it. Well, because I'm curious. Now I want now. I want to have this boiled cake.
It's gonna be the new category thing. I know. I will I will see if I can the recipe's like written on a note card, you know. So I'll see if I can send it to you guys through the face uh the uh Discord and we'll figure it out. Awesome.
All right, in the two minutes we have remaining, Nick, what oil did you bring for us to taste? We brought some October 2024 harvest, which is the most recent harvest in the northern hemisphere. It's the Grove and Vine oil that we have on our website, which if you use the promo code cooking issues, you get 10% off. Ding dang. Um, these pequal oils, when harvested very early in the season, have distinct aromas of green tomato leaf.
Does this have that? This has that. Woo! It's interesting. Historically, when they would harvest these late in the season, it would have an off-aroma called pipi di gatto, which is like a cat piss.
And they realize if they harvest the floor. I like how we don't understand what Pipi di Gato means. And if they harvest early in the season, you get this beautiful green tomato leaf aroma. Don't, don't, don't stint on giving. Do you like me to do this crap that I'm doing right now, right?
I'm like slightly We're warming it while we're warming it with the bottom palm and trapping the aromas and the top palm, and then we're just gonna smell it and analyze the smell. Once you analyze the smell, then you taste it in the method called stripagio, where you create a repetitive spray effect so that the oil hits all parts of the mouth cavity. Then you stop and then swallow. How long does it how long does the tomato Oh it smells fantastical, huh? That's good.
But here's my question. Having distilled tomato plants, it's a fugitive smell. So how long does the tomato leaf stay in the oil? And I've read recent things that say that oil actually stays fresher a lot longer than we had thought if it's stored properly in terms of the phenolics and it's a good thing. You want to store it at 56 degrees Fahrenheit in a cool dark environment similar to a wine fridge.
And it should be good for about a year, maybe a year and a half, and then it starts to really degrade if the fruit was harvested early, but it depends on the cultivar. But does the tomato leaf stay? Or does the tomato leaf go away? That's delicious. This is you know 10 months old.
So give them the name of this oil again because they can still buy it. This is Grovenvine.com. This is the Coleman collection, number 38. Number 38. And give them the olive again.
The piqual. Not the Pipi di gato piqual. C. Delicious, Nick. Listen, I'm sorry, one one last thing.
I want to do this where we have the people who are on the Patreon pre-order an oil, then you come on and we all taste it together. Can we make that happen this season? What's the new season that's coming up? We will be releasing an oil in July from the Southern Hemisphere, most likely Chile. And is it gonna kick butt?
It's going to be incredibly vibrant and dynamic. What was the year like in the South uh Southern Hemisphere for where you're where you're getting it? It was good all over the world right now, because in Spain they had a great year and Southern Hemisphere. So you'll notice prices of oil this year should come down relative to last year, which were historically high. However, with the tariffs in place, that sort of defeats some of the things that we're gonna do.
We'll talk about it when you come on. So we're gonna do that. Nick, thanks for coming on, bringing oil as always. Nick Coleman, Old and Grimm.
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