Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the heart of Manhattan Rockefeller Center, New York City News Dance Studios. We only got you and me today in the studio, Joe, Joe Hazen. Hey, hey, hey. How you doing?
I'm doing well. Good to see you. It's been a couple weeks. Yeah, yeah, yeah. I've been off.
I was in Germany, then Harvard. Yeah. Yeah. Been uh been a while, yeah. Wait, you're in Hamburg?
No, uh, wasn't although there were some ham well, I guess what do you call someone from the hamburger hamburger? Probably maybe hamburger lady like uh Throbbin Gristle. Oh yeah, yeah. No, but uh no, I hear that's an incredibly uh I it's nice. I I've never been.
Neither. Cologne. I was in Cologne. Oh, Cologne, oh, Cologne. Of course.
I mean, like I love that much smaller format of the Kolsch to like, you know, some sort of giant moss. The circular like lazy Susan types of uh setups, right? Isn't that how they describe it? I don't know. Some people just hand me glasses.
I mean, like I was doing an event for Jaegermeister, and and well, we'll get back to it. We have also we we we got no molecules because Jackie Molecules is flying over the North Pole at this moment on his way back from China. Uh hopefully he has more to tell us about it next week. Uh what he ate over there. Uh but we do have Nastasia the Hammer Lopez.
How you doing? Good. Good. In uh Los Angeles, I'm assuming. Yep.
Yeah. And holding down the upper left, Quinn, how you doing? I'm good. Yeah. So uh I actually I think I said I was gonna do this beforehand because someone came up to me in Germany and told me they had heard this, but yes, w we recreated the flaming Jaeger that I had uh done uh, you know, back in the day with Nastasia for Jimmy Fallon, the same, and this is gonna come up later, the same uh appearance that somehow Stas booked that uh also got us the free rotovap.
So nice, good memories. Must be nice. Um, it was, although, you know what's not nice? Spending like hundreds and hundreds and hundreds and hundreds of hours flying that rotovap. Am I right, Stas?
Yeah. Not fun. No one does that anymore. Mo but I mean, like the the new equipment, everyone anyone's gonna buy a roto vap. Get the equipment, get the controller that lets you walk away from it.
Now, let me I'll say this. For those of you who don't know what the hell we're talking about, a rotary evaporator is a vacuum distillation device, right? And unlike the way that chemists use it, where they're evaporating a single solvent, let's say acetone, right? Where you can set a temperature and a vacuum level and walk away from it and just wait for all the acetone to get sucked out, and then you have your dry powder left over, like you know, whenever you're doing your breaking bag, whatever the hell you're doing, right? And uh in in a bar or in a cooking situation, you're you're doing a distillation of alcohol and water, and so the boiling point is constantly changing, right?
And so what you used to have to do back in the day was sit there and you know keep adjusting the vacuum level of your system and or the temperature depending on what your control scenario was, so that you could get the optimum taste output, and you'd also have to break off and like dump the product out, sometimes intermediate because you'd be losing aroma out of the out of the vacuum column if you weren't careful. They leaked a lot, and whenever they leaked, you would lose aroma. So there's all these issues to get doing a good job. Uh now most people just didn't do a good job because it was more of a stunt than anything else. But nowadays, if you spend the money, you can have a vacuum controller that will do all that work for you and just keep it at a perfect distillation point because it distills based on measuring the vapor temperature in the condenser.
So times have changed, I guess in this case, for the better. But you know, still uh I don't really use them anymore because it's just i it's just too much money. You know what I mean? In terms of labor. Anyway, I digress.
Uh what do you guys uh have uh good in this past uh couple of weeks? Anything? What do you guys got? Uh we had uh a slight food-related tragedy. The last chunk of pork uh we were aging uh went too far.
Yeah. In what way too far? I got mold on it. Like bad mold? Could you couldn't cut the mold off?
I mean, maybe, but it was like a big patch of like white and black. So it's like the pork has gone too far. Is that what happened? So you had to throw it away. How much pork did you lose?
Uh we didn't weigh it, but like there was like a chunk of the loin, so like probably like six chumps. Yeah, well, sorry, man. That pig died in vain, dude. You hosed it. You uh you completely lost it.
We we got we we still used the rest of it. So all right. Uh what else? Any non-tragedies? Uh being actually cooking relatively simple, giving my dad a little bit of a break.
So yeah, we made some nice um zucchini pasta. Wait, was it nice or was it zucchini pasta? Which was it? Was it nice or was it zucchini pasta? It was good.
You know that like I detest zucchini. The actual pasta was zucchini. You used a vegetti. Are you really gonna have us start the vegetti situation again? No, no, no.
It was pieces of zucchini with pasta. Yeah. All right. Well, how big were these pieces of zucchini? Um we did like sort of batons.
I see. And what kind of sauce was it? Okay, it was like tossing around. So you like turn some of the zucchini and cheese into like a little sauce. Wait, so you blended zucchini some of the zucchini was blended.
All right, but like no, I'm trying to figure out how greasy it was. Like is it full of grease? Was it oily or not oily? I'm trying to figure out how much oil these zucchini batons absorbed. Um I wouldn't say it was that oily.
I just I just don't I just like zucchini bread is fine. Zucchini blossoms, amazing. I just never am like, yeah, you know what I want? Zucchini. I'll say this.
They're better than spaghetti squash. But they're like at the very bottom of the non-melon cucribits in my in my mind. Like the very bottom. It's a pretty low bar. Yeah.
Better than zucchini squash as well. It's a little bar. I mean spaghetti squash is we first of all, I think a lot of people like it now because they didn't grow up in the 70s. Like they weren't made to pretend like they were having pasta instead of squash. And it's like one of those things like the first it's like the first time someone if you're if you're my age, right?
Frozen yogurt all of a sudden became a thing. And people like were like all hyped up that like, you know, ice cream was bad for you somehow frozen yogurt were is better, even though that like that's just lunacy. So like they would try to give you frozen yogurt, and you'd be like, this is not ice cream. If you just said this is the delicious frozen tart yogurt, you'd be like, oh yeah, this is a good product. This tastes good, right?
But if someone's telling you it's ice cream, it's not ice cream, you know, go walk off the pier. You know what I mean? But the same with spaghetti squash. I'm sure it could be fine. By the way, for those of you who never had spaghetti squash, it's this squash that shreds in a way that it forms shreds, in the way that asbestos is a mineral that forms fibers.
That's you know how I think of it. So you sh you you steam or however you're gonna do the squash, and then you take a fork and you turn it into these like shredded, wet squash things that in the 70s you used to get your bottle of your jar of ragu and used to just take like your ragu spaghetti sauce, you know, marinara style sauce, and you'd toss it with this mass of steamed wet shreds, and you would pretend it's pasta. And so I can't get past my childhood. You know what I mean? And my mom, by the way, fantastic cooks.
This is nothing on my mom. This was just a thing people did and pretended was good in the 70s and 80s. So I can't get over it. Stas, we ever we've had this discussion. What do you have any feelings?
Did you have any? I know you're younger, but did you have any childhood trauma with spaghetti squash? Not with spaghetti squash, though, with zucchini. My parents would make like weekly this dish that was just zucchini and then manager special chunks of meat with lots of fat on it, tomato sauce. Oh.
And it was like all the seeds had fallen out of the sensors of the zucchini. Was it like was it fat? Was it the seeds? Was it you know, just all like what? And we would cry at the table and my dad would be eating my mom.
By the way, horrible. Rightly so. You we would cry rightly so. You know what I mean? Yeah.
Like I wonder like what is the good application for zucchini? Like, like let me just I'm just toss some stuff out there. You know how like uh I know, I know. When I lived in Italy, yeah. When I lived in Italy, they would core, they would keep the zucchini like whole, cut off both ends, core out the center with like a a knife or something, stuff it with a mixture of beef, pork, you know, uh egg, whatever, bread crumbs, like a meatball inside.
Yeah. And then you would slice that thing up and it was like, okay, great. Yeah, you know. Yes. A hundred percent.
In fact, you took the words right out of my mind, and I'm glad you tried it, because I was gonna say, you know how the bitter melon dish that you know, like the like like a lot of bitter melon dishes, they'll core the bittermelon and stuff it with like a pork mixture. I was wondering if it would work in zucchini, and you just told me that it is in fact good. So, you know, you get the genius award for cooking for the for the week for in my mind, because that sounds like a great idea. I would eat the hell out of that, most likely. You know what I mean?
Yeah, so good. So good. Yeah. And also with a sauce or like dryer? No, they would put like a red sauce on it.
Yeah, I can't really remember, but yeah. Really good. Parmesan pop, yeah. Yeah, that's a win. That's a win right there.
So there is a decent, there is a decent use. What were you gonna say, Quinn? You're gonna you're still defending your use of it. I I Yeah, because again, you're deeply brown the zucchini. We did a little salt ahead of time and let it drain in like you know in the fridge for a few hours.
And a funny thing happened when I was uh eating it. I ate a chunk of very nicely cooked zucchini, and I instantly got this sort of memory of eating a perfectly toasted marshmallow. Flavor and texture was like you're a strange. Yeah, yeah, that's some sort of electrical anomaly in your brain, because marshmallows and zucchini like No, no, Stas, you getting this at all? It was no, it was the trigger of the brown exterior and then like the yielding texture reminded me of that.
I don't know, man. I don't know. You're like I don't know what brand of marshmallows you eat, but you know what I mean? I don't know. I don't know.
I was gonna say uh here's the other thing, right? Of the things that you eat that are grease sponges, my favorite is eggplant. I think eggplant, I love an eggplant. You know what I mean? I don't want people to think that like I'm against all things that when cooked poorly absorb grease.
Because I look I do love eggplant. What about you, Stas? You an eggplant fan. Yeah, and I remember one of the best preparations was Brooks Hedley at Del Posto. Put chocolate, like semi-sweet uh bitter chocolate on it and served it as a dessert.
I'm not sure how he did it, but it was so so good. Well, you know, uh I remember not not having it, right? But I'm going on the dessert realm here again. But I remember that the day after we had, you know, whatever the meal was at Giro with your ex Mark, right? He and uh Kevin uh Garcia went out for what they said was the best sushi they ever had and were served as the dessert fruit, some sort of magical eggplant.
Do you remember this? Yeah, I do. And we were like, do you have a picture of it? No. Do you have a name for the variety?
No. It was the best thing, and you'll never have it. And we're like, oh, thanks. We're working real hard. Why don't you why don't you absorb our hotel room?
You know what I mean? Why don't you absorb our like world's greatest hotel room and concierge service? Yeah. Right. All the perks.
Yeah, you just take the perks and shaft us out of like the world's greatest eggplant. You know what I mean? You know what I mean? Mm-hmm. That's not right.
You know, meanwhile, like we're working through an earthquake. We're in like an eight billion story building, and it's like flopping back and forth forth like a piece of spaghetti. They're eating God's eggplant and come back and just rub it in our faces. That's not cool. Anyway, I wish I knew I asked an eggplant expert, and she didn't know.
I was trying to figure out the variety. No one can figure out what eggplant you could just serve. Because Mark said, and this has to be a lie, that it was just raw sliced eggplant as the sushi dessert fruit. It just doesn't make sense. And I need to try it so bad because something that makes so little sense to me is something I need to have.
You know, Sus. He was drinking drinking heavily back then. Yeah. Oh man. So you're saying maybe it was actually just eggs, no plant.
Yeah. It was actually tomato. Yeah. Uh yeah, maybe. You know what?
I'm gonna think about that just because it makes me happier to think that. You know what I'm saying? Anyway. Call in your questions to the show at 917-410-1507. That's 917-410-1507.
You can do that if you're a member of Patreon. And Quinn, why don't you tell them what they get? Okay. Oh, there he goes. Sorry, I was just posting the links.
All right. All right. Jack Silvay. Uh so if they become uh patron members, they get access to the live show, either audio or video, depending on what uh tier they are in. And they also get uh prioritized uh questions answered, like you just said, if they're listening live, they can call in live and uh you know a few other goodies that we try to source, usually codes for uh uh books we're talking about or products for some uh guest reject, and uh and access to the the uh Discord, which is a great chat room of uh like-minded people.
Okay, and uh is it next week that we're on Monday instead of Tuesday? Yes, next week we're on Monday instead of Tuesday. And who's our guest? Uh Jeremy Fox, previous author of On Vegetables, and now they are releasing uh on meat. I see, I see.
And then presumably next on fungi. Right? Uh or among minerals. You could dig a big, a big, a big, big pivot. They've already that's already been done, though, because the only real mineral we eat on its own is salt.
You know what I mean? I'm just saying animal mineral vegetable. That was a good one. Oh, I get you, I get you, I understand where you are. But you know, uh and I spoke with Dave Wondrich.
I I did the martini expo, Robert Simonson, who's Robert's been on the show, yeah. So Robert Simonson, uh, who writes a book every 22 seconds. He um he started this martini festival, which was at Industry City in Brooklyn. So I did a demo on how that works, and he forced me to uh throw a martini. So for those of you that don't know what I'm talking about, like well, first of all, I hope all of you know that unless otherwise stated, martinis are stirred.
Okay. Let's just say that. Martini, classically, no matter what James Bond says to you, is stirred. Now, uh apparently you can order something without having to ask for it shaken. You can order a 007 martini, in which case it will come shaken as a matter of course.
But so uh I'm not saying that you can't like it shaken. I'm just saying that that's not the traditional way to do it. Anyway, so I was talking about that, but also throwing it, which if you've seen now is an old technique, but people are doing it more, where you have all of your ice in a big tin with a strainer over it, and then you just pour the liquid back and forth, like you know, making big arcs of booze as you go. And there's all these theories about how it does X, Y, and Z, but fundamentally I looked at it, and for about seven times back and forth, it's about the same as stirring. It adds some air bubbles, the air bubbles go away quickly, so it's just a fancy way to stir.
Let's put it that way. Fancy way to stir. Uh so uh I did that. Um, and I saw Dave Wondrich, who was talking about the history of the Martini. Dave Wondridge has a new book out that's a comic bookslash graphic novel history of the cocktail over the past 500 years.
And it's like a big, thick, like amazingly illustrated. So I forget the name of the of the of the artist, but he did the history along with this artist, and that is coming out, I think this week. So he said he'd come on, but we gotta figure out how to schedule them in. So these are some of the guests that were going to come on, you can ask questions on and have fun, right? Um I think on two weeks we have Casey Boyle.
Oh, nice. All right, cool. Um, so yeah, we got a lot of good guests coming up that uh, you know, hopefully the Patreon crew gets their questions in a two. Uh what else? What else am I missing?
Stas, do you do anything interesting? Did you did you give us anything or no? So my dinner parties that I throw out here were named the best dinner parties in LA by Aspire Magazine last week. Wow, that's something Esquire. Very fancy.
Now you all have to wear weird suits. You have to look all fancy. No. No. I don't think so.
No. No. If we were named best, we don't need to change Dave because we were named best already. Jerk. Like the thing is like it's a funny thing that how does one get invited to your party?
Just become friends with you and get cool. Um, well, Jeff Gordonair gets some invites and I get invites, and then the people whose house we're hosting it at get some invites. So it's just a random mix of weirdos. Let me ask you this though. Do you want people with an incredibly cool house to contact you or not?
It depends. Um if they're relatively crazy but a low maintenance style and they have a really nice house and they live in LA, that's the kind of person you're looking for. Yeah, yeah. All right. Low maintenance but a little kooky.
Yes. Yeah. Yeah. That's that's the nostalgia demographic. Uh okay.
Now, oh, one other thing. Yesterday I did an event for uh the McAllen, and this, you know, might be of general interest to uh cocktail nerds. But when you're making a whiskey soda, right? One of the problems if you're doing like a Japanese style highball is that you have to uh you either need to have it such a high alcohol level to get the whiskey flavor right so that the structure of the drink is good that it's very hard to carbonate it properly and it loses its bubbles quickly. You're talking like 14% alcohol or something.
And if you take it down to like 10 or 11% alcohol, then all of a sudden it starts tasting thin, like almost like watered down. So in order to maintain it as refreshing and relatively light at eleven, I use this thing, and I've talked about it on Airabunch called polydextrose. But I'll just give you a simple simple recipe. Just make like either a 10 or 11 bricks uh mixture of uh water and polydextrose. So that would be, you know, like uh 10 or 11 grams per hundred grams of the final stuff, and add a little salt and use that as the water when you're forced carbonating it and you can take it to like uh 11% alcohol or 10% just do the math depends on the whiskey makes a fantastic high ball so that's what I did with the McAllen because you know they don't want the flavor of the McCallan messed with it all that's I didn't want to add sugar to it or anything like that.
And it's a good general ratio for polydextrose in a high ball situation. It gets more complicated in drinks that have sugar or if your alcohol levels going very low but basically almost in any alcohol ratio that's going to give you the the bot the drink body of a blah blah spirit plus Coca-Cola instead of a blah blah spirit plus seltzer water but it only brings the flavor of seltzer water. So anyway there you go uh so that's fun. All right. Uh when's your next dinner party styles you already have it set up there's one this weekend in Malibu um at a ceramicist house.
Ooh and then um yeah and then the next on how many ceramics get broken no last one that we had like on Labor Day we had a fruit omakase that started it off. Who and um this woman uh I forget her name she she works with Juice Angelina and she went to the farmer's market and got all of the peak fruits and then served it up omakase style. It's pretty cool. Yeah did you uh did you invite uh David Carp no we don't we don't like having like food people eat food people's food. Like it's then it becomes a food part, like you know, and I hate that.
Well nice. He's he's not food, he's fruit guy. He would have bought pornographic apples for you. Yeah, maybe maybe I would use them for another one, but yeah. Yeah.
Anyway. Uh all right. Uh let me see. Math Man wrote in. We don't have everyone here.
So he wants to know from us trying to keep your family fed, which by the way, I think is a Beverly Hillbillies reference. Remember the Beverly Hillbillies? Listen to a story about a man named Jed, poor Mountaineer, barely kept his family fed. Then one day he was short shooting at some food up from the ground, came a bubbling crude oil that is black old Texas tea. You've seen the show.
Yeah. Anyway, I don't know if that's a reference. But uh, they have a one-year-old and needs some ideas. Uh what are regular meals you make in your household that come back to you time and time again? Pre made sauces, condiments, additions to meals that can be made ahead.
What do you what do you guys think? Like uh I'm trying to think, everyone has these things that they just keep in their back pocket and they do all the time. I know Stas's go-to is always pasta, right? Yeah, always. Yeah.
It's like super super fast. But um, like what do I make all the time? That's the thing, it's like I should you know what, Math Man? Like we're next, we're gonna have uh we're gonna have John in back in. What do you say, Stas?
You make eggs and sardines and grapefruit. That's when I'm by myself. Because it's things that other people in my house don't well, Booker likes sardines, but like, you know, poached eggs, Jen doesn't really love poached eggs, so it's you know what I'll make for myself a lot of times when I'm by myself because I love poached eggs and they're fast. You know what I mean? But uh, you know what?
When John comes back, Quinn, put it out to people to think about beforehand so we can come with a good solid list. Because, you know, we have like a while. One year old is gonna be a one-year old for a while. You know, a year at least. So we at least at least 11 months, yeah.
Yeah, yeah. Alright. So it will uh so this is food also that a one-year-old would eat too? That's a good question. Hmm.
I thought it was more of a speed thing. Just like quick, yeah, speed speed convenient while dealing with it. Because you remember like Rachel Ray used to have a forget what it was, like 30 minute meals or something like that. And I was like, 30 minute meals, who's got 30 minutes? I don't have time to poop.
You know what I mean? It's like when you have a very young kid, so it's like you know, you need like 15 minute meals, 20 second meals, you know what I mean? But you also, you know, you're kind of strapped, you don't want to order out all the time. Um he's not really eating carrots anymore. So we start mashing the carrots into the mashed potatoes.
Well, my mom used to do that. Yeah, it's delicious. I love carrot mashed potatoes. Like sweet, and it's like we call it lava potatoes. Oh, nice.
I used to eat carrot mashed potatoes all the time when I was a kid, and I liked it. Great with fish. Really? Great with fish. Yeah.
I mean, you do have to cook those sums of guns. But you know what? Like for stuff like that, so things like this. I'm a big advocate of keeping stuff around for a long time. So mashed potatoes, right?
You know, especially you fortify it with butter or whatever you're using, cream. I'm a cream guy, by the way. I'm a cream guy. Uh I know a lot of people prefer butter or mixtures of butter and cream, but I use almost exclusively cream. And even though they never backed us for anything or whatever, I dump a bunch of yondu in it to give it a little bit of right, and tiny bit of sugar, salt, yon du, boom, mashed potatoes.
So if you want those to be instantly available, and by the way, I recently retried the old 70s style mashed potato flakes, and I was like, nah. You know what I mean? Like when I was a kid, I thought they were somehow okay. Nah. I think they're a fine ingredient.
Anyway, so uh put them into a zipper. What? What do you say? For the instant potato flake. You have item horn brand.
I don't remember what brand I used, I bought a brand that didn't have any additives because I was using it as an ingredient because they couldn't find potato flour, and my Parker House rolls have potato flour in them to increase their kind of their softness. And so I tried to use flakes, and so then I just reconstituted some for giggles. And I was like, this is not a mashed potato. Anyway, so uh mash them, I use a ricer, you put them into a Ziploc bag, and then you squeeze it and you s and you squeeze it before you seal it. You want the no air in it, and you want the Ziploc bag to be like maybe half an inch thick or less, right?
So you don't put it into like a quart bag. If you have if you're gonna use a quart, put it into a gallon bag and flatten it flat. Freeze it flat. Then as soon as you need it again, you can uh steam it, drop it in water, you know what I mean, and it'll thaw like this. In the plastic?
Yeah. I mean it's polyethylene, so you can't boil it. You can't get it above I wouldn't get it above like 75, 80 Celsius, you know what I mean? Uh, because the the plastic gets really soft. But if you have the ability to um, you know, do any sort of low temp or even just put it in water that's like relatively warm, it'll thaw very quickly, and then you can you know put it in something else and heat it.
The the thing about thinness is is that what you don't want to do is you don't want to have to um you don't want to have to thaw a big block of anything because it takes forever. And then let's say even a soup, right? You take a soup, and now you throw a soup ice cube into uh into a uh a pot and you turn it on. Now the bottom is burning while you're trying to melt it out and get it, and then you're sitting there with a spoon going blam blam blam blam blam, trying to break up the ice cube. Meanwhile, it takes forever, like it takes forever to uh to thaw it.
You know what I mean? It's it's a nightmare. But if it's thin, it thaws almost instantly. So, like always like thin. And by the way, when if it's thin enough, you just put if you don't want to heat in the plastic, which I get, right?
You don't you're against heating in plastic, put it into a baking pan in the sink, and just run warm water over it, and it'll thaw fast enough in like you know, 15 minutes, it'll thaw enough to get out of the bag, and it's thin enough then that it's not gonna have that same problem when you put it in the pan and reheat it. So it's just thin. The answer is always thin. You know what I mean? Um anyway.
And the plastic won't deteriorate and fold into the into the the food? Not I mean it's not permeable. No, I mean, like, look, a lot of people don't like it's the Ziploc bags are polyethylene, right? So they're they're fairly neutral, they have no smell to them. If you like I say, if you're against heating in plastic, but you're okay storing plastic in the freezer, which I am, then it's a no-brainer.
You can buy silicone bags, but they're kind of hard to they're kind of hard for me to clean, so I don't tend to use them as much and they tend to open up, but also those can be thawed in water. And if you don't want to heat up, like warm water in your sink typically isn't hot enough to get where people are too worried about it, and just enough to kind of thaw it out. Same with uh that that's how I freeze all of my stuff. Also, like when I bake bread, if let's say you bake bread, freeze the bread, slice the bread, sorry, slice the bread, freeze the bread, and then individual slices are easy. You can even just throw them in the toaster, and they get like a light toasting on the outside by the time they thaw in the middle and they're not stale because it doesn't take a long time to thaw it out.
Whereas if you freeze the whole loaf, you're you're ruined because it takes forever to heat through the loaf. Uh so like a lot of it is if you're gonna cook, like having stuff around that you can instantly snap out. And then plus like the Nastasia style stuff where it's like she makes pasta, you just always have to have stuff in the in the in your pantry. So we should we should all of us and send it to John too for when he's back next week or the next week we don't have a guest, we should just come up with like a list of stuff in our pantries that we have that are kind of go-to things like always have anchovies. Like I I always have like two, three cans of anchovies.
I always have like two different sizes, two, three cans of uh whole tomatoes in in juice. I don't like the ones in puree as much. A decent one, a good one. I always have a couple of cans of paste. I always have I always have soy, I always have uh yondu, I always have fish sauce, I always have a variety of hot sauces, I always have usually have chili crisp.
I you know, like what do you always have around that you can be like shump blam, shump blam. You know what I mean? Um, that doesn't require fresh shopping that's just like a basis. Always have rice. Always have I always have rice, I always have pasta.
Those are always fast, you know. I can't believe it's not bouillon. What is that? What's that one called? Oh, yeah.
Chicken. The organic chicken is delicious. Yeah, I use better than bouillon all the time. All the time. Uh I use it again, never received anything from these folks.
However, like I cook for a lot of vegetarians, and they're their no beef beef makes great tomato soup. I mean, it's not a fast thing to do, but you know, because I cook the onions for like an hour and a half, right? So when I make tomato soup, it's an unconscionable amount of onion such that my wife and Booker are like, I can't be in this house. You're like ruining the house. I'm like, leave.
I'm cooking onions now. Right? I don't even feel onions anymore getting cooked. So you cook them down for like an hour and a half at a low temperature, which is a good use for the induction uh the control freak, right? And then it's uh I, you know, uh, well, I use the I use the beef, I use the beef one for that because I don't use beef stock, right?
And then cream and tomato and tomato juice and tomatoes, uh, and it's yeah, basically some sherry, salt and pepper. Maybe you need to start making guitar pedals. Yeah. Yeah, I know, like you know, control freak, oh yeah, you know, like now you have this little thing for these specific tools, and it sounds like it'd be great marketing for uh guitar pedals. Yeah.
Yep. You know, guitar pedals are do people still use pedals? Absolutely. Yes, yes, yes. Man, they're so satisfying a good guitar pedal.
You know what the most unsatisfying pedal I ever bought was the roll and delay. No, I mean I never had one on the no, because I I I had played bass, right? So I loved, obviously, because who doesn't? I love Bootsy Collins, right? Oh, you had a Mogrif Ogre.
Well, I had a base wah. I had a Wawa, I had a base, yeah, and it's just like it ruined, it ruined the chunk. It took the chunk out of the base. Yeah, yeah. So I thought I could plug in, it's a it's a great feeling pedal because it's a like a good, you know, foot action.
It's not a stomper, it's a mover, right? You so you keep your foot on it. And I thought I could be like blah blah wow wow. No, no chunk. No, no kerchunks.
So I think what those guys were doing were running it through a direct box so that they would get the chunk plus the wah. You know what I mean? Or possibly sending it back through another speaker and re-recording that speaker of just the sound. Yeah. Something.
Or we would do a revox. Yeah, because it's like just running it through the wa into your amp sound like trash. And it's the most excited I was ever to have something for my bass. And I never I think once used it live. You know what I mean?
Whatever. Back when I used to have my electric Houston special custom with a K that if you touched it wrong would blow you back like 15 feet. The customs with the K with the with the soft pillow top, the little rubber. Yeah, like Eddie Monster. I looked like I had like my full Eddie Monster setup.
I had like a I had a 20 V cabinet, like with big, you know, 1520 V and a like a big custom like uh like you know, upholstered vinyl postered like uh thing. Back seat of a station wagon. Yeah, and if you it if you touched that at the wrong, I don't know what it was, but if you touched it the wrong toss, boom, knock you back, you know what I mean? Like, yeah. Yeah.
I saw I was talking to someone, I forget who it was, a musician. I just don't think people get electrocuted as much anymore. I don't think people were playing with tubes and solid state stuff anymore. That was always the problem. Yeah.
Yeah, always a problem. I would always go and excuse me, play uh uh I I would just have like a my my phone playing a drum beat into a small little mixer, into the headphones while I played bass through a tube amp, mic, and like every time I go in and touched something, something else, I'm like, oh yeah. Yeah, yeah. Yeah. It's crazy how like stuff like would just float huge voltages.
Huge voltage. You know? Yeah, it's always in that combination of the uh of the tube and then something that's uh non-tube and plugged in 120. Yeah. No, I mean I imagine in Europe it would be even worse where 220's floating around.
You know what I mean? Yeah. It's the one time we get to win for not having two twelve 220. But I mean, have musicians ever been killed back in the day? I don't I mean I I don't know.
There was um no, I I honestly don't know. It has to have happened. Well, what's that thing with the you know almost famous where he's like you know goes and touches the mic and he's like you know, he gets electrocuted uh on stage. I don't know if it was something to do with water. Yeah, people during rainstorms, I know it used to be a problem.
I'm sure. How are you gonna get shocked with a wireless mic now? You know what I mean? You probably the worst thing you're gonna get is probably like uh uh fire or like like fireman calls coming through your speakers. Oh yeah.
Well, they stopped that because they changed all the frequencies, but yeah, that was a thing that was happening. I really love uh it was the last music comment, but I really love like some of the old like punk stuff like bad brains where their amps are so cruddy that they get they're actually picking up radio. And so if you turn up the if you turn up the the thing real loud, you can hear radio in the in the back of like some of the things, and it's like I'm like, yeah. You know what I mean? Nowadays you would add that as an effect.
You would you know put in a plug in. Yeah. Well, it's like remember when Gilligan's Island had a bad feel like Gilligan had a bad feeling and he could he could tune his head to be a radio. It was like Oh, I do remember that. Yeah.
I just found out that it's they have um they have uh uh um plugins now for people that have extreme accents that can clean it up. Really? Yep. I heard about a Scottish plug-in, sounded really good. It makes them Scottish or descotifies, descottifies them.
I don't know. I want one that makes you more Scottish. Like more jordy, yeah, yeah. Just more just go. What was his name from From The Simpsons?
Oh, I don't remember. But like I know. I've known some like, yeah, yeah, like Groundskeeper really. Yeah, yeah. Yeah, yeah.
Yeah. Um. Oh, by the way, Math Man, I know we're gonna do more on this next. And Quinn, write down a note about to us to like come up with ideas. But on pre-made sauces, another good thing, like if you leave sauces in your fridge too long, pre-made, right?
They're gonna mold. Right. So, like, again, like freezing them thin is a good is a good way, uh, good way to go if you don't have time to like to batch. You don't have to fully can things, especially if they're gonna be refrigerated, but even to bat batch like uh stop mold from growing on them because you don't want them to get all moldy. Um Captain Cawhog, hey Dave, uh and crew, do you have any suggestions to improve the quality and longevity for freezing lobster?
I'm up in mass and I keep some recreational traps in the summer and I get more than I can eat or give away. I freeze it in pot pies, Rangoons, use it in chowder, and it's good, but it gets pretty beat up in the chest freezer. Just blows up the cell structure and gets soggy. Any thoughts? Well, question.
First of all, I feel you. I once had to do a demo at the French Culinary Institute, and I went to the uh, I went to the Whole Foods, uh, the one on Bowery Street, which was like one of the, you know, it's a big Whole Food here. And uh I said, hey, I need a lobster because I didn't have time to go anywhere else. I was walking into work, uh, because you know, French culinary is not that far from there. And I don't know if you were there for that one, Stas.
And um they're like, oh, we don't sell uh live lobsters. We have frozen lobsters. I'm like, what do you mean? I was like, what do you mean you don't sell live lobsters? And the guy goes, swear to God, he goes, Well, it's it's cruel.
I'm like, what? I was like, so it's okay to murder them somewhere else and then freeze them, but to sell them to me live so that I murder them, that's cruel. And he was like, Yeah. I was like, uh uh, okay. I didn't have you know, I didn't have time to argue with the fella.
So I bought their frozen lobster, and just as you say, Captain Cahog, garbage, watery, nasty, like you could use it like maybe in a salad, but you could never eat it like it was like an actual lobster. It's trash. By the way, Captain Gahog, I'm gonna say something before we talk about lobster, in defense of the cahog. I like caw hogs because I love stuffed clams. Now I know a lot of people don't like stuffed clams.
So for those of you that don't know, caw hogs are like bit clams, they gotten kind of big, they're big, right? And we used to go illegally get them, and you would always chop them up real fine. You could make chowder, but I love baked stuffed clams. Is anyone else here a fan of baked stuffed clams or am I the only one? Joe's a fan of stuffies.
Anyone else? Stoddicts? No. You don't like them? No.
Why? Too much bread? Yeah, I don't like yeah. I've never liked them. What about like b the breaded oyster cooked oyster preparations?
No. No. So you don't like any of those stuff. I don't like bread. I don't like breaded, yeah.
Whatever. You don't like breaded, like bread mixed with fish stuff. What about crab cakes? No. Right.
So that's kind of the ultimate breaded fish product. So if you don't like crab cakes, then you're not gonna like any of them. Right? Right. Yeah.
What about just asking? Crispy clam strips. No. Oh my god. Do you like clam?
I like them in pasta in that in that whatever that's called. Alright. So you like it with some starch. What about pizza? I just gonna ask pizza and clams.
No. No. I don't understand that one. Huh. Okay.
And when you eat clams in the pasta though, you don't want the bellies. You just want the the st like what would be the strip, right? You're not a belly person, right? No, the belly's fine. Okay, wow.
It's gets more and more interesting. It's more and more interesting. Uh what about you, Quinn? You're uh you're I mean, like, as again, as a 70s kid, if you don't like crispy clam strips, something's wrong with you. Jacques Papin, aka the Peep Show, Jackie Peeps did the original crispy clam strip recipe for Hojo.
So, you know what I mean? What are you saying, Quinn? I'm not a big clam, I'm not a big clam guy. I think the texture is not not good for me. Okay.
Fair. Uh anyway, so but what about baked stuffed clams? Because they're in tiny pieces. I'm not sure if I've ever actually had that again. We don't, we don't buy a lot of clams.
Because you live. Is that like a clam casino? No, because they're bigger. Like stuffed clams, like it's big. It's like it's like it's almost like uh it's like a it's more bread than you would get in a crab cake.
So it's really like it's almost like a like a like a dumpling or bread pudding, but it's baked in the clam shell. You know what I mean? And you spoon it out. Uh well, maybe it's because you live so far away from the water that you don't eat clams, it doesn't mess with you because you live right by the water. Uh I would suggest, Quinn, get some some baked stuffed clams and see what you think about them because it it's you know, the the clam is in tiny pieces, so at least you could try it and then you could, you know, figure out whether you like it.
Anyway, back to Captain Cahog's question about lobsters. Uh the problem with the uh I think one of the problems with the Whole Foods one I bought was that it was raw. I have a very good feeling that it that meat would stand up much better if it was fully cooked before it was frozen. So are you fully cooking the meat before it's frozen, or are you just par cooking it and then freezing it? If you are fully cooking it, then I have to address uh I have to address some more things.
The faster you freeze something, the less damage you're gonna have to the product, right? So sorry, going back to it again, like I would get it in Ziploc bags thin or even vacuumed if you can, right? But not, you know, I don't want to smash it, or you pack it in there enough so that it's you know, so that you can get the thermal energy, you know, in and out of it quickly, right? So you're not have big air or vacuum gaps that are being insulators, right? So you get it in whatever bag you're gonna put it in, get it thin, right?
Put it in the fridge, get it all the way down to fridge temperature, like all the way down, uh, or even like in ice water, and then salt and ice, like like you were like you were doing ice cream, salt and ice, the same amount you do for ice cream, very, very rapid freezing. And then you should be able to freeze it solid in like if it if it's if it's only like half an inch thick thick, the the the bag, you should be able to freeze it solid in like half hour. You know what I mean? Something like this. And so when you're freezing it that fast, you're gonna have much less damage to the structure because it's not the ice crystals aren't gonna be as big, they're not gonna shatter the meat as much.
So I I would ask one, is it cooked or like fully cooked? Two, uh, is it uh can you freeze it, fast freeze it with uh salt and ice, or you know, if you have a friend with a blast chiller, that's that's the way. If you have a friend with a blast chiller, then you can do IQF. You can freeze them kind of on you get silk, you get a sil pad or silicone, you put them on a tray, and then you blast freeze them, and they freeze very quickly. Then you scrape the meat up, put it into a ziploc bag, and then you it's much easier to portion out.
That's the issue with freezing in a solid block, is that you have to then thaw the whole block and use it. But you know, and of course, you want to say why don't people ever why don't people ever do with lobster what you do with like tuna fish or sardines or whatever, and like can it and put it in oil and all that stuff? Because that would be good to just scoop into pasta, you know. That's a good question. I'm trying to think, like delicate.
I think I don't know. I don't I don't like totally stable. No. What were you saying, Sas? I'm saying, is it because it's a delicacy that we don't hand it, tin, tin it?
I don't know. You tin clams, you tin mussels, you tin squid, you tin octopus, you tin sardines, you tin mackerel, you tin salmon, you tin uh tuna. Yeah. Huh. What about Langstone?
Langstein? Yeah, you get those tin. Yeah, I've seen Lingaste eels you can get, you can get sea urchin row, you can get I don't know. Uh you know what? Quinn?
Well, we'll put it on the thing. Look it up. Someone look it up and see whether we can buy it and taste it. I don't know. Like what happens with super, super, super long cooking?
I'm not sure. I remember I used to cook like big, big, big, big, big lobster, and it had kind of a pot roast texture, but I'm saying it wouldn't be the texture that you would get out of fresh, but could it be an interesting texture? Almost like like lobster riette where you shred it and it's like just like fibers. It's not very fatty. Most of those tin things have enough fat in them, or they like douse them in oil.
But if you just pack it in oil, you should be able to get, you know, some of that. I don't know. I don't know. Interesting question to be looked up. Um so Elliot, uh like Quinn was like, maybe you could talk more about bread, and I think Stas will kill me.
So someday when Nustaz is not around, I'll talk more about milling and bread. Uh although I will say this, it was funny. Uh so I was making I needed to make some bread, and I I put it in the fridge to, you know, retard it a little bit on the uh on its final proof. And I pulled it out, I turned on the oven, pulled it out, fell asleep. Fell dead asleep.
And Jen wasn't there that night asleep. I wake up and they have puffed way out, like so overproofed. I've never overproofed something this much in my life. And I was like, well, you know, I'm gonna bake it anyway. So I, you know, scored it, and they didn't rise at all, but for some miracle, they didn't deflate either.
They just kind of stayed the way they were. This never happened. It was so weird. Like, so it ended up actually tasting fine, but a little denser than normal because it didn't have any spring to it, but it's weird. So, you know, if you should do the same thing and accidentally fall asleep and not have anyone to wake you up when you pull out the bread to do its, you know, last warm-up before you put it in.
Just bake it, man. Just bake it. It's only an extra half hour, 40 minutes of your life. Just freaking bake it. You know what I mean?
Anyway. Um, hey, someone on the Discord did just send a link to a canned lobster on our website, but they are out of stock. Uh-huh. So it does exist. Okay, you know what else exists though?
We need to figure out whether one, it exists, and two, whether it's any damn good. The Germans, right? Okay. They used to make a canned cheeseburger. Yeah.
You know what everyone said it was? Terrible. Nobody, not one person had it and liked it. Not one single human ever ate this canned cheeseburger and enjoyed it. I don't even think they make it anymore.
They also make canned bacon. I don't know if it's any good. I think I've seen the canned cheeseburger on like some YouTube video. Yeah. Well, we filmed the craziest thing.
Yeah, and you know what they said? They ate it and they say it sucked. It's a German thing. First of all, uh, you know, I was just in Germany, love it. Highly recommend the Cologne Cathedral.
Amazing. Especially check out the Gerhard Richter uh uh stained glass window that was put in only in 2007. It's one of my favorite stained glass windows I've ever seen. It's amazing. Uh they don't know how to make a cheeseburger.
Um, okay. Uh we have no new information for Thomas H on thickening uh oils and without them becoming opaque. So anyone on the Discord help us out with that. Sasha had a question. Uh I got a question about sourcing CO2 for carbonating drinks both at home and eventually in a bar setting.
Is there such a thing as food or beverage grade CO2? And should I specifically be looking for that? Uh in Liquid Intelligence, Dave mentions refilling tanks at welding shops. From what I understand, welding shops often use a CO2 argon mix, or even if it's 100% CO2, it might be industrial grade, which I've read can contain more impurities that aren't food safe. Has anyone looked into this in detail?
Or do you guys just refill your tanks at welding shops and don't ask about the grade? Are there any legal or health regulations regarding the grade of CO2 used in bars in the US and EU? Most of the time with tanks, it's actually the your tank that's the problem, right? So they're selling the same roughly CO2 oxygen, LN, they're selling it to welders, they're selling it to uh hospitals, they're selling it to, you know, people who need these. So uh and when they're doing the mixes, like a lot of times those are kind of pre-mixed, so there's no real chance of you getting uh a CO2 argon mix because argon's fantastically more expensive than CO2.
There's no way you're gonna get a CO2 argon mix if you what you ask for is CO2. Now, if the tank is completely empty and they're they do a bad job purging it, or if you're swapping gases out, you can get other things in into those tanks. But I have used uh welding supply shops for 20 something years and have never more than 20 years, 30 years, and I've never had uh an issue. Now there are people who say they do quote unquote food grade, no one's making their own CO2. You know what I mean?
They're getting it, and so I think it's more about the tanks that you're putting it into that can be you know an issue if they haven't been, you know. Let's say somebody else had a tank, it's not new and they filled it with something else, like maybe it's a problem. I don't know. Uh, but I've never I've never had a had an issue with it. Now, if I what I would do nowadays that people didn't used to do is get these CO2 deliveries, and you don't ever need to worry about it.
Like they just deliver the liquid, and those folks, if you're doing liquid delivery, maybe you need to worry more about it. I don't know. Uh, but whatever. What do you think? Smothered stars.
Yeah. Yeah. Good. Bye. Balloon knot.
Uh, what starch is most uh mochi uh slash stretchy uh textured after reheating very thick starch, goo cooked, fully chilled for multiple days, reheat to 60 C. I'm using uh potato starch, but I feel there's room for improvement. Uh like should I use hybrid starch and agar or switch to tapioca or kudzu. Problem with potato starch is it's pretty fragile. Like potato starch is interesting because it's kind of the largest of all of the common uh starch granules that you use, and it um, you know, it it it paces out relatively quickly, it absorbs a lot of water.
Um, but uh, you know, it also breaks down pretty quickly when it's kind of overcooked. So, yeah, I mean tapioca is like the god of stretch. I remember once uh I think Stas, we were both doing it. We were remember we were firing the museum's puffing cannon, and we threw uh um tapioca pellets into it, you know, the the little ones that they use for boba. Yep.
And uh I've never it was the grossest thing. We so what the way that those guns work is you you you heat them up and go with a little water so that they you know they it gets up to the point where when you release the pressure, the steam rapidly and puffs it, right? And uh we were doing, I don't know, let's just say like 10, 12 pounds at a time, right? It was a pretty big gun. And we put the tapioca in, and it got was so gooey that it didn't that it stuck together and didn't blow out into pieces like it did.
Instead, it extruded like some sort of cat in the hat, top hat or like uni dread of like of like tapioca goop that like until it hardened up was like all nasty. Remember this, Doz? And we were all like, oh. It was like the gun had pooped out a tapioca poo. So it's like tapioca, I think is like, you know, super, it's like super stretchy.
But also you say most mochi, like if you if the if the texture you want is mochi, use mochi. You know, get mochico, get like, you know, the mochi flour, because that stuff's great. I mean, if you can buy a real mochi maker, get a real mochi maker because they're also fun and like fresh mochi. I love the texture of that. And you can reheat that one, you can put it into blocks and reheat it days later, and it will get re-stretchy and gooey.
And it's really good at being that. So since you call out mochi, why don't you let us know why not mochi? You know what I mean? Uh Kev, doing a pop-up soon. Uh, and my kitchen space is going to be pretty lean in terms of capability.
It's been a while since I've cooked meat sous vide. Anyone have metrics for beef short rib that cuts and eats like a steak? At one point I was doing 48 hours at 60 C, but does anyone have an updated perspective? The cooking issues charts are old enough to legally drink where I'm from. So I'm wondering if there's any been any progression.
It'll be a pre-sear, then a post-sear based in brown butter, Urs, garlic, then carved. Yeah. So uh here's the thing. I mean, uh back when I made those charts, uh I I didn't do a I did I hadn't yet started doing what I do now all the time, which is take to a temperature and then drop, right? So um if you're gonna do if you want it to eat like steak, I'm assuming what you're saying is that you want it to eat like you want it to look like steak too, and not be, not be overcooked.
Uh Bruno Gusot used to do his, he used to do beef short rib at 54.4 Celsius for uh 72 hours. Okay. And you know, that was when he determined that the short rib got as tender as steak when it was cooked down at 54-4. Now, um Chef Alain Sayak, who was you know running the French Culinary Institute at the time, said to me, he because he'd eaten at that meal, said this. He's like, uh, I hated that.
I I hated that. It made me sick. I got sick, very sick. Because he didn't, because like the idea of eating a short rib that looked rare was so repulsive to him internally that he couldn't tolerate it, which is one of the reasons why when we did our short ribs at the at the culinary institute, even when we were doing long cooks, we would do 57 or 60. Also, they taste more like short ribs at 60 than they do at 57.
Now, it's not gonna be like a steak because 60 degrees is pretty well cooked. And the longer you keep it at 60, the more kind of cooked it's going to look, and the kind of the firmer it's it's gonna get. Uh so if you want it to be like steak, I would probably take it up to like 55, 56 and keep it rocking for that long time. But I would really try to see whether you like it at that point. So um like short rib that is cooked at like 57, even.
I've never done it at 55, but 57 for about 24 hours, right? Now has the texture of skirt steak, right? Uh so you can do that maybe you could do it at 55 for like 30 hours, something like that. And now the short rib is not gonna be mushy yet, but it will broken down to the point where you could slice it and cook it like a skirt steak, but it's not gonna be like ribeye or tenderloin thing yet. I actually, the more I did that over the years, the very, very soft, the very highly like uh collagen cuts like that that were cooked for an extremely long time until they were hyper tender.
The problem I have with them is that that tenderness is actually grades into mushiness. So you have to make sure that it's not kind of mushy. And I'd run some tests. So it all depends on, but I don't think that happens when you're taking it from uh like a short rib texture into skirt steak texture because there's still enough texture left that it's not mushy, if that makes sense. But I definitely would do whatever you want, the cooked look, and then uh drop it by like three, four or five degrees, uh, and then and then hold it at the lower temperature for the length of time needed to get the texture you want.
So that's the change, only real change that I've made. But I haven't tested any of those like 24, 72, 48 hour cooks with those with those new techniques yet. I've only done like eight, 10, 12 hours. Um what do you think? Covered smothered or no?
Yeah. All right. Yeah. All right. Uh Rock Baker says, what is the method for using methylcel F50 to make vegan meringues?
What's the dose, and is there another added involved? And is pH a factor? I don't remember if pH is a factor. Uh we always used to do 1% uh of the base uh in uh as methylcel F50. So I'll give you the old recipe that we used to use for meringues.
Uh it was uh 400 grams of passion fruit puree, uh a little bit of simple syrup to adjust the puree's uh sweetness up because the passion fruit for a puree was usually a little bit uh, you know, a little bit too sour, even for us, although one of the nice things is the sour, uh salt, and then four grams, so one percent of the final recipe as uh as methyl cell, and you you know, you just whip it in uh and then you pipe it and you dehydrate it and they get delicious. But the problem with this is that there's no protein in that. And so it's very high hygroscopic, and if you don't keep them incredibly dry, like sealed with a desiccant, they get soft, right? So Stas, you remember they used to like those things, right? They were okay.
Yeah. But you like passion fruit. Yeah. Yeah. So uh, you know, that's why I think the people who do uh vegan meringues now, a lot of times they're using aquafaba, which has some protein in it, which is gonna make it a little less uh, you know, hygroscopic.
Uh and so hopefully, and also we didn't add enough sugar. If you would add a lot more sugar and you baked it, the structure probably would have been a lot more solid, but that's that's what we used to do. Um that's that's how you do it, about 1%. Um Lucas P wants to know about nitromutal grasshopper specs. I don't remember what the spec is.
We would nitromuddle the mint, add the booze, and then grate chocolate over the top of it because you don't want to add, you can get a white uh creme de whatever. We used cream syrup. We nitro muddled, we used cream syrup, and then we used uh just grated chocolate instead of using a uh creme de cacao in it. Um so anyway, that's what we did. Uh I don't have the spec though anymore because we just kept doing it.
I don't know if we ever put on the menu. Um Posit MD wants to know about good Belgian fruit technique. We'll wait for John to get back because he's Captain Belgium, but you know, I've done been doing some work on it recently. Uh and Catherine, who saw the uh thanks for coming out to Harvard, and so I forgot about that, went to Harvard. I did a talk where, you know, I always say that pH is not the same as sour and that acidity and sour are different.
And I actually passed out for the first time sodium bisulfate, which is where you take hydrochloric acid and you remove uh one of the H's and become sodium bisulfate, which is different from the preservative bisulfate, and you make it the same pH as lemon juice and you pass it around and it doesn't taste sour at all. They uh Catherine wants to know if there's anything else you can do with it. I'm like, I'm sure you could. I haven't done a lot of testing with it, but I'm sure it can be used for um a lot of other, I'm sure it can be used for a lot of other uh things like acided, like uh any pH related stuff. But I'll think more about it and we'll get back later.
Sorry I didn't get to Kirk and your rotap question, we'll get it next time. And Thomas with your Movile pants, don't worry about doing pasta at a high temperature, Thomas, and we'll talk about it later. And uh we'll get to the rest of them next week on cooking issues.
Timestamps may be off due to dynamic ad insertion.