Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking I choose coming to you, live from the Heart of Man Hat, Rockefeller Center, New York City, New Stance Studios. Jordan is usual with John way in the back. How are you doing, John? Doing great, thanks.
Yeah, I got Joe Hazen rocking the panels behind me. What's up? Full House. And in the street sisters, this is a studio! Nastasio the hammer Lopez.
How you doing? Good. Maybe a long time since you've been in our fine city. Oof. Yeah.
We got Jackie Molecules on the left. No. No molecules. It's a shame. Couldn't talk to him.
But we have we have some Quinn, though, right? Quinn? Yep. Quinn holding down the upper left. At least we have someone from kind of that coast.
I mean, even though you have cracked off and floated into the ocean. How you doing, Quinn? I'm good. Good, good, good. And then also our special guest, longtime friend of the show, Mr.
Oil, Captain Olive Nick Golemad. How are you doing? It's an honor to be here. Doing great. Fresh back from Greece from Teaching Olive Oil at the International Olive Oil Network.
GreaseInGrease.com. Nice. Athens. We're we're doing an olive oil seminar during the harvest, so it was immersive in the groves as well as with sensory stuff. Nice.
Like what do you mean sensory stuff? Um learning how to sense defects in olive oil is a really important component. Like without tasting them, like touch the bottle and be like blah blah blah blah blah. Um no, it's all by smell and then taste. But a lot of the defects you can determine just from the nose, and based on the defect you smell, you can determine at what stage of the fruit that got damaged.
Right, right. Whether it's whole or whether it's already after it's been transferred. And what's your favorite fault to find? Well, the most common is uh Don't start with me, fuss, don't fust me. Yeah, the most common is fusty, where it smells like olive, like black olive top and not where the olive's fermented before it was extracted.
So you're saying the problem with this oil is smells delicious? Um top and not smells bad to you? No. Okay. I know.
This argument is like old as the hills. We can't get the water. Wine should not taste like you're eating Welch's grapes or something. Well, that's not the same. Because that hasn't gone through fermentation.
That's why it smells like Welch's grapes. Wine's interesting in that the flavors aren't even there until you ferment. Like if you taste a wine varietal. Well, you don't want olive oil fermented. Yeah, yeah.
I get it. I get it. That's my I get it. So if it smells fermented, you gotta bring it up. What I'm saying is that what you're saying is that I love the Welch's grape juice.
You're saying the exact opposite. What I love is Welch's grape juice. And when it turns into that disgusting wine, it's trash. I'm not saying love or dislike, I'm saying right and wrong. Okay.
Okay. And uh for those who've never heard this rant before, which is maybe two of you, if you haven't listened for a long time, if this is your first time listening, uh, what uh what is the olive that is uh purposefully oxidized, the olive oil? Oh, it it's well it's not oxidized, it's called um fruiten noir. It's a provenceal technique where they self-induce the defect of fusty into healthy green olives by heating them before they extract the oil. Right, right.
And that you like. That has personality and it's clean because it's made with healthy green olives. A lot of the fusty oils are from later harvest oils, um, where the olives turn dark purple and they break down very quickly after they are harvested and off the tree. So let's take an apple analogy here. There's a big difference between using drops, right, and getting the same because multiple defects happen to an apple after it's dropped.
Multiple, right? So it's very different necessarily. It's very different from taking healthy apples and sweating them to make them friendlier for cider, right? Reducing their acid content, blah blah, right? And just like scooping the maggoty trash off the ground.
Exactly. That's the whole idea. So the fruit noir, they'll take the really healthy apples that you could just eat on their own. Or they take the really healthy olives that you could do anything with and they self-induce the defect, which makes it really clean. They don't all do that, but but the grape producers do.
Let me ask you a question. I don't think I've ever asked you before. Sure. What uh because like when you see apples on the ground, they're infested by all kinds of bugs. Yes, big problem.
Yeah. Whereas uh we infest it stronger, but you know what I mean? Bugs eat them. Right. Uh what about what about olives?
There's this olive fly that's lays its eggs in the olives and you end up pressing the maggot of the olive fly. That usually happens when it's still on the tree. If a grove gets infested, it can get infested because it doesn't get cold enough in the winter. So right when the fruit comes on, an olive fly inhabits the grove. But generally speaking, you don't want olives falling on the ground and sitting there uh for days before they're collected.
That would be really good. Is there an argument, as there is for for instance, certain teas and certain spices, where when bugs chew on like the the parts, maybe not the fruit itself, because these are leaves, not fruit. When you chew on it, it increases the defensive components that the tree makes and therefore can make a more delicious or at least different product. Is there a similar argument for maggoty oils? No.
If we d how do you say fly? Muy in front? Oh. Isn't it like mooy or something? No.
That's too wet. Wow. I yeah, can't think of it. Yeah. The trick to healthy olives is pruning the tree so all branches receive equal parts sunlight and oxygen, and making sure there's not too much water.
You want loose soil so the water rapidly drains because you want to stress the tree to give you higher quality fruit. Yeah. You don't want them too plump, you don't want them too comfortable. How is the fresh press crap in Greece? Um some of it's good and some of it's bad.
No, that you were working with while you were there. You just came from there. But I brought but the thing is with these courses, you want to bring samples from all over the world, right? So people can taste oils from South Africa and Chile and Portugal. What percentage of the people were Greek?
It was actually there were people from like 11 different countries, and there's very few Greeks there. People flew in from all over the world, from Taiwan, from South Korea, from Brazil, from like it was global group of people. Aside from the Italians, who are the most chauvinistic about their olive oils? The Greeks, right? It's gotta be the Greeks.
Um every single country I go to that produces olive oil, they believe they produce the best olive oil in the world. Australia's every single person believes that their oil is the best. Californians. Oh god, yeah. All right.
And the reality is there is no best olive oil, and everyone should be open to the world of olive oil for true beauty lies in regional diversity. So for those of you that don't know why we're talking about this, Nick Coleman has a uh has a corporation, aside from his band, the human growth hormone. Is that accurate? The human growth hormone? Yeah, H G H.
Yeah, the human growth hormone. Although, you know, to be honest, you're all of normal height. Um none of you are like aggro mega how do you pronounce that? Agro mega how do you pronounce that? I don't know.
Where you where you don't stop making growth hormone and you become huge, like a human giant. No, we're not, we're not Andre the Giants. Yeah, um there you go. Ariel. Ariel.
I didn't know you were coming on. Welcome. Ariel Johnson. Hi, late edition. I have I have questions for you.
So I'm so glad that you're here. Oh great. Wow. Okay. So listen.
So listen, anyone have questions who happens to be listening live, and the the only way you can listen live is by listening on Patreon. John will talk about that in a minute. But uh if any of you have questions uh about olive oil, about human growth hormone, uh about uh, you know, gigging uh nationally internationally in a rock and roll band uh or about any sort of food chemistry uh if you have any of those questions or just cooking related questions coming uh about your upcoming holiday seasons or failures that you had over maybe the last holidays call in those questions to 917 410 1507 917 4101507 and John why don't you tell them how they can become a Patreon member if they aren't already go to patreon.com slash cooking issues you'll see a couple different membership levels there um each one has different options uh they all include access to our Discord where you got a community of like minded people that you can bounce questions off of talk about food you get access to Kitchen Arts and Letters discounts which with the holidays coming up is pretty great um and just a whole bunch of other things so yeah check it out patreon.com slash cooking issues you know what's a good book they can buy Kitchen Arts and Letters if they don't already own it what's that Flavorama by Ariel Johnson did you know that that you could buy it there? I yeah yeah I mean you can buy all culinary books there so it's a great place. Did you know that she did all the artwork for her own book?
We did yes as she told us on the podcast last time. Yeah exclusive yeah yeah you should if you haven't already checked out that podcast, you should go and uh check it out. But uh okay, so let me ask, because like you never know. Once you have Ariel, you gotta strike while the Ariel's hot. You can't wait.
You know what I'm saying? Uh oh, by the way. By the way, uh Ariel's time and tied an Ariel wait for Noma. Exactly, exactly. So, as uh what was your official title when you were uh at uh NOMA?
What was your official title? Well, the first time um uh well resident scientist head of research. I also co-founded the fermentation lab. Right, all right. And then your second time title, say uh are they a title friendly place or do they not care about titans?
Now I mean you have titles, but then that does not really necessarily your job description. Um right now I think I'm like senior science advisor at NOMA. All right. So similar to your role at uh I call I call it the lab and have uh exactly, exactly, and have lab meetings and then tell them what to do. Yeah, yeah.
Well, anyway, uh for those of you that don't know uh what no what NOMA is, uh go ahead and look it up. Um we can only tell you so much. Do you know what I'm saying? It's good to leave the secrets for people to discover on their own. Those who those who know.
Yeah. No, no, listen, here's the thing. Here's the thing. I don't understand how you would end up. I'm happy that you're here, but I don't understand how you would end up hearing this if you didn't already kind of know what NOMA was.
You know what I'm saying? It's like that group, you know, you know what I mean? I would want to study them anthropologically. Yeah. We're here for you, and maybe I love you the most if you're listening to this and don't know what NOMA is, but I just don't I just don't understand.
But uh interesting tie-in, uh Ariel, is next week uh Kevin Jung is here, who is currently re head of research research chefs. Oh, two weeks. What's next week? No tangents? Yeah, I'm tangents next week.
You know what that means. Only tangents. All right. All right, all tangent Tuesday. So Ariel, but before I lose you, uh, I had a question.
My good, my good buddy Kevin's coming on. Yeah. Kevin, good people. And by the way, that means I have not one week, but two weeks to work out. Because last time he was on the show, which was well over well over a year ago, he brought the I was in Denmark last weekend.
I was there only for three days for Copenhagen. And even though it gets I'll spend most of my time, I'll wait with most of my Copenhagen crap until he gets here because at this point he's captain Copenhagen because he's there most of the time. He's in LA now hanging out with Nastasia. Anyways. Right, right.
So in Denmark, how do you know how to pronounce that word like flesh that the pork word? The rose pork word, Ariel? Fleskistai. Say it say it one more. You need to start one of those pronunciation ones.
Love it. And by the way, for those of you that that say it again. All right. For those of you that are gonna try to look it up, don't bother because it has at least two G's in it. Good luck figuring out where those G's go.
It has one of those A's and E's smashed together. You know what I mean? It just makes no, it makes no sense. Everyone, everyone thinks everyone thinks the French are bad at dropping consonants, but uh the Danes can really give them a bunch of my money. Yeah, for a hard sounding language, they drop the most.
You know what I mean? Like, because when you when you listen to a French person speak, yeah, you know you're like, it sounds like they're dropping a bunch of stuff, right? You know, but when you listen to a Dane, it doesn't sound like they're dropping everything. That's what it makes it hard. Anyway, uh, so Danish pork, and we've talked about this, we'll talk about it again in a couple of weeks, so apologize.
But they have this catclaw mechanism. So they cook their pork roasts rind on, meaning skin on. And they have three main cuts that they do this to. One is a loin. I'm obviously not going to get the loin because I don't care about it, right?
And then the other one, the other two you can't really get, which is here in the States, I think it's a modified pork belly cut. And I don't think I'm gonna use that one either, even though that one would be my favorite. But they make what is like just a certain muscle in like the neckslash shoulder region that has a word, it's like neck and kickament or something like this, right? That's the cut that I want to do it to. And you take a cat, you take this cat claw, these like razor blades embedded in plastic that turns you into wolverine, and you score the meat before you cook it, rub salt in and bay, and then you you cook it on a rack suspended over water that you can throw aromatics into if you want to use said water as a broth later.
You cook it like a normal roast, and you crackle up the top. So the real trick, I think is everyone says the real trick is leveling up the skin so that it gets nice and crispy. And then when you pull it out, you slice it through the score marks that you made, and you get these thin slices of pork with crackling on them. And they are great. But the way God wants you to have this is in the form of a sandwich on like a soft brioche kind of roll with sweet and sour braised red cabbage, lightly pickled cucumbers, and um, and what tastes to me, I guess what they call a remelade, but what tastes to me a lot like McDonald's secret sauce.
Special sauce. Where what is it? All two patty special. Yeah. So if you if if you want to emulate this at home, I would look up, uh I would look up the uh sweet braised cabbage, because it's like currant jelly.
If you don't have current juice, they use juice, but who the hell is current juice here? Current jelly, vinegar, salt, red cabbage. And that's about it, right? Right, Ariel? Like that's the basic combo.
Oh, yeah, yeah. And anything added to that would be a you know, like heinous Catholic uh abomination. Yeah, yeah. So then you you cook that down, and then that sandwich, that sandwich, oh my god. Oh my god.
And they're at every Christmas market. So good. So good. I had maybe four in three days. So good.
And uh and you gotta wash that down with glug, which is their version of glue vine. And of course, theirs is different from the dates. Whatever, we'll talk more about it when Kevin comes. Uh so what else is it? Well who what else we have in people in the week in in review?
Oh, I didn't ask Ariel her question. Let me ask her a question, just in case. Uh Monty Z wants to know and asked a little asked a long time ago. Um, I made some do you have a copy of this question, Ariel, or am I cold cold cocking with this? You you emailed it to me, right?
Like, I think so. Uh over Thanksgiving. I think so, yeah. Uh yeah, yeah, yeah, good, good. All right.
I made some plum frozen yogurt with Italian prunes that we grow. Uh just yogurt, allulose, which is, you know, a sugar thing, and plums in the creamy. Uh worst name ever for a piece of equipment. Uh my wife commented, but it's by the way, it's the Faco Jet. It's the ninja Faco Jet, in case you don't have that.
Uh my wife comment commented that it tastes like strawberry, and yeah, it really does. Having just eaten a fresh plum, it tastes nothing like a strawberry while eating it, but the aftertaste is there like I had eaten a strawberry. In the frozen yogurt, uh in the frozen yogurt, that strawberry flavor. I don't understand this last sentence, but apparently this strawberry aftertaste is quite dominant in the frozen yogurt base. Any any reasons why that might be the case?
Well, so you know, it when you think strawberry, it's easy to think of like, oh, it's just like strawberry flavor. There's kind of like one strawberry note to it, but like there's there's really like four or five keynotes to get to strawberry. So there's like a regular kind of like fruity backbone, like generic fruit, um, that comes from Esters. There's a like grassy kind of green note. Um, there is a uh kind of a boozy, whiny isobutanol note that's a little bit fermented.
Um, and then the two like oddball ones are um a slightly blue cheese note uh from butyric acid and a caramel note um from furinone, which is also in uh in pineapple, I believe. So yeah, I was thinking about this. The the most obvious thing I could see is that uh yogurt also has butyric acid in it, like cultured dairy does generally, it's just got a bit of a cheesy note to it, and that the like kind of general plum fruity flavor, which is you know, both has this generic fruit and it has this kind of like rich, slightly whiny backbone, you know, then that little bit of like cheesy note added to it might snap into place for your brain. It's like, ah, okay, so that's strawberry. Yeah, I like how you're selling it because the the other the other thing, the other thing butyric acid gets uh gets a a a loop on is vomit, right?
True, true. Yeah. Depending blue cheese, vomit, uh, cheddar cheese, uh uh any anything where lipids are breaking down. But uh, yes, vomit is limited. Speaking of this, has anyone noticed this?
Probably how many West Coast people, do you guys have a lot of ginkgos out there? I don't know. We have a lot. I mean, like we have a lot, we have a lot of ginkgo street trees. And they the ginkgo nut only obviously comes from the female tree.
So ginkgos are one of those trees where there's male trees and female trees. And most people plant male trees because ginkgo nuts dus duh stink. They stink. Butyric acid is one of the main stinkofents. And if you if you stink up your shoes with them, if you trot on them and then walk home, you're like, God, I what happened to me?
You know what I mean? What happened? It's ginkgo nuts. And someone told me, and this could be completely false, that ginkgos can flip sexes at some point in their life. Is anyone else heard this?
Oh, interesting. I don't know, because like nobody on purpose plants female ginkgos, but I've seen more and more female ginkgos around the city. Maybe it's just because I clock them when I see them. You know what I mean? Or I should say I clock them when I smell them.
You're biking by and you're like, this isn't a bar neighborhood. Why does it smell like vomit? And you look over and you're like, oh, ginkgo nuts on the ground. Are we talking ginkgo boloba? Same, yeah.
One of the oldest trees on the planet. Do you know about that? Yeah, well, you know what, you know what else is weird? It is the only species, not only in its genus, but in its whole test on five family. You know what I mean?
Like there's not a lot of close relatives. It's a fascinating thing. I have some right on the street I live on, I got some ginkgo. Yeah. And it's it's it in the wild, extraordinarily rare, extremely common in cultivation, you know?
Um, and people love it to ginkgo nuts. But it has those beautiful leaves. Yeah. Yeah. Yeah.
Uh once they're processed properly. And the bright green, once he uh yeah, uh, ginkgo leaf in the fall. Here's what's weird. Like ginkgo leaves, unlike a like a lot of other trees, like tendency of the tree is to they go yellow. They go a very nice yellow, not like a garbage.
Not that oak trees go garbage yellow, but they do. You know what I mean? But a very punchy, punchy yellow. And they tend to go yellow like all at once and then drop all at once. They're they're cool trees and they look weird.
So next season, next season, when a ginkgo comes out, right? Look for the ginkgo, which has a very, very obvious leaf structure. It's the only leaf that looks like a ginkgo leaf, like a fan with two lobes, biloba, right? And then wait for it. Watch it all season, right?
See if it makes nuts. And if it does, like put on gloves and collect them. Don't collect them with your bare hands. Put on gloves, collect them. Because I think it's also an irritant as well as being smelly.
Uh although I don't know because I ain't processing those things. Uh I heard that. Yeah. Uh then when the leaves fall, take a look at the structure. Mature ginkgo.
Take a look at the structure of the branches, and you will be able to clock and the bark, and you'll be able to clock a ginkgo any any time of year. Winter, spring, summer, fall, just by looking and be like, oh, ginkgo. It's got a weird little knobby look to the branches. I've never heard someone say the word ginkgo so many times. I know.
It's a great tree. Oh, the tree's incredible. But like, I think you uh someone's got a clock there. That must have been like 30 ginkgo references. Ginkgo ginkgo.
All right. So what do you guys have over the past week? What's the weekend review look like for you folks? Stas? What's going on?
Oh, we're on. We're doing a show. What? I went to Baba last night. Yeah, how was it?
It was good. It was really good. It felt very cozy. Yeah. Well, what do you mean cozy?
Like just felt friendly or like cramped? Like lively. Yeah. Yeah. But the whole room, there was every everyone was in the room, like uh Wiley, Chesare.
Nice. And when Mark came out to hug me, it's like the whole room went to look like oh yeah, showtime. Side were you getting side eye, stink eye, or stinky side eye? All for those of you that don't know, Mark Ladner, who reopened and is now the owner, I guess, of along with some partners, Babbo, the restaurant that, you know, whatever. Uh and Nastasia went out for many years and started a pasta restaurant called Pasta Flyer.
So that's the history there. Right? Yeah. You say that's a neutral way to put it. Yeah.
Yeah. And the a lot of his recipes are the pasta flyer recipes. I could taste it. Yeah. Oh, geez, Louise.
Let's have shade. No, it's okay. It's not necessarily. Let's have shade? It's awesome.
All right. And uh, was this friends and family or real? No, real. Yeah? Uh did you have the eight million layer lasagna?
Let me ask you a question. Since, you know, whatever. You're an all art. How many layers are actually in the highest? I don't know how many.
I don't know. It's more like 20, right? I don't know. No. No, no.
It's actually a hundred. It's not a hundred layers. No, it is. What does that mean? Like a layer of Pam?
Do you spray a layer of Pam down? Because you have to slice them with a special knife to get all hundred and then lay it on its side and then sear it. It was actually a hundred. I d I don't believe that. Unless someone someone asked him, I don't believe, I don't believe you.
What do you count as a layer? To me, a lasagna layer is every pasta layer. Correct. So even if you were to say meat sauce lasagna as one layer, that would require 33 such stacks. Correct.
Or if you were to do cheese as a fourth layer, you get 25 layers of pasta. I do not believe there's a hundred layers of pasta. Um there's a photo of it in the Del Posto cookbook that I remember I was like, let me count. Yeah, don't believe everything you read, man. No, you see a photo of it.
Yeah. All right. Um it's exceptional. And and the the layers are like ephemerally thin. I see.
It would have to be. And it's in a special tray and it's like this five. Hey. And there's skewers in it, and you gotta slice it and then pull it out. It's a whole process.
It's the nothing about it is like convenient. Yeah. Here's the thing that like lasagna doesn't do like the gold does. You can layer gold together and like hammer it out to one molecule thick, but pasta don't work like that. A hundred's a lot.
The whole thing's a lot. All right. Uh all right. So uh anything else you want to call out of Baba or anything else you've done in the in the past week? No.
No. I know people don't like hearing about it. So how would you know whether people like hearing about that if you never talk about it? We got feedback. Listen, from one person, it's like, oh my god.
Oh my god. What about you, John? What do you got for me? Um, brought the Carbonara back. Oh, good.
Yeah. This is a tasty dish. Who doesn't like Carbonara? And well, if you don't eat meat. Yeah, yeah.
Whereas you're vegan. That's fair. That's fair. That's fair. A vegan carbonara, I mean, you have to design it, but if you were to just do a straight swap out on on on the on the line, we're gonna need a carbonara, make it vegan.
What? No. Um, yeah, other than that, nothing else. Just getting ready for the holidays with administrative nonsense. Oh, that sounds fun.
Yeah, it's the best. The best. All right. Uh, and Quinn, what do you got? I know you I know you've got some stuff.
You've been saving. Oh, yeah, I got you know, you know me. Uh actually I made Carbonara on Sunday for some friends, and I couldn't resist uh guilding the lily. I added a little bit of a uh saffron infusion to the dish. It looked ridiculous.
Ridiculous good or ridiculous bad. Good. Good. I mean, like it made there was like a there was like a neon yellow. Right, because there's there's ridiculous, and then there's ridiculous.
You know what I mean? Like it could be either way. You know what I mean? But have you done the side by side that everyone asked you for? I don't know how many weeks ago.
I'll tell you what, I mean, like, you know, I know you're on a remote island there, but Iranium Saffron is close. It's close to you via internets. You know what I'm saying? I know, I still got to get some. Yeah, you know, here's a here here's how long it takes.
Beep deep, beep, beep, send. That's it. You know what I mean? That's all. That's all it takes.
A lot easier than sourcing British Columbia hothouse grown crocus crocus parts. Anyway, I told the head of the museum, so uh Nasley uh par uh Parvis when uh I was at the gala right after the uh show where you were mentioning the British Columbian saffron, and she went like this. Yeah, yeah, yeah. So uh by the way, uh for those who are Mofad fans, you can head on over to Empire Stores, I believe is what the entire complex is called. It's in Dumbo.
It's where the timeout market is. And on the second floor, you have to search to find it. But on the second floor is a museum of food and drink. And our current exhibition, which opened this weekend, I believe, right? Yep.
Is uh called Oh my God, I can't believe the name of it just went out of my head. It's called what's the heck is it called? Street Food City. And it's uh it's it's you know, you you delve so much into the actual part, because I'm on the exhibition committee of what's going on that I I lose sight of the of the big of the big things. Anyway, uh it's a history of street food in New York from the very beginnings until today.
So, you know, for instance, you want to know how much uh how much someone can actually make out of a hot dog cart, go to the museum and find out. You want to know like why hot dogs or like you know what other street foods we used to have here? Um, you know, so it talks about the shift from people actually buying the majority of their groceries on the street, like it's the pushcar kind of era, where people would buy their fruit and veg on the street. Who do I know that hates veg as a term? The same kind of person hates veg, also hates protein as a term for proteins.
You know what I mean? There's a serious group of haters out there, anyway. Uh so I I recommend uh that you uh go see. We have virtual reality garbage for those of you that love virtual reality. It's not garbage.
You know what I mean? When I say garbage, I mean stuff. It's like if I wasn't on this show, I would call everything sugar honey iced tea, and then I have to tell people I'm not insulting your filth. It's just what I call everything. You know what I mean?
Sugar honey, I see. Why haven't we seen a baked potato cart? Nope, they exist. I've seen them spud uh not Spud Brothers, because that's someone in England, but there is there is a brothers something cart here. Sweet potato from a cart in Japan before.
Uh, and sweet potato carts used to be a thing here and are still in some places in the in the U.S., you know what I would never buy from a cart? A sweet potato. What am I gonna do with it? See, I like the idea of of a potato cart, and they have like a few different sauces, and you just get the potato and you get your chili sauce on it, or your sour cream and olive oil, or your cheddar cheese, or some kind of different or just salt and butter, but different sauces, and you just get a baked potato, boom. And I'm just surprised it's not more popular.
Here's the thing about baked potatoes, right? Uh, and Nastasia's gonna hard agree with me on this, and Ariel's fresh to this conversation, so are you, Nick, right? Uh, but when you're ordering something on the street, how about you buy something you can eat while you're walking? So he's gonna want to eat it before the Billy James. Before the show, again, exactly.
And what did you what did you think about that, Sas? He really effed us. Yeah, because what do you when you order something on the street? Then you went in by yourself to go watch the show while Dave and I were dealing with the toilet water ticket for like 30 minutes. Yeah.
Hand foods, people. Hand foods. I could walk eating a half of a baked potato with some chili on it, walking with a spoon with a spoon. Yeah, no, this is this is like buying a hot dog in Chicago or Toronto, and it's like you just have to you have to walk with your face like way over your body so that like the the crap dripping off of your hot dog hits the ground instead of your body, and you're feeding half the animals in the neighborhood. I just don't get it.
So, what is your ideal truck or cart food? Hmm. First of all, Ariel, where do you weigh on on this? But here's my other issue with potatoes. Unless I can go back and hit the bar again, it's very hard to get enough crap onto a potato to make me happy with it all the way through.
And before we even go into that, Nastasia. Do you want to know what the secret of that is? What? The first thing you do is douse it with olive oil. Oh my god.
And the oil kind of permeates through the whole thing, and then you sauce on top. Oh, also here's a here's a tip. Because I've seen so many people mess this up. When you roast a potato, please do it this way. Make a slice, not all the way through, make make a like a slice, just like, you know, maybe a quarter of the way through, down like you're cutting a smile onto the top of it.
Then put both fingers, put like make make two triangles with your with your two hands, put them on the two ends of the potato and push. 100%. And that will break up, it'll puff it up, and that will allow you, should you want to do the nick, to get into all those nooks and cranes because you will have shattered the entire interior of the potato and kind of it's like you fluff a pillow. Open it up. You've presented it to your face.
Yes. And to that's so important. Yeah. To do that correctly. Like a British jacket potato kind of.
Well, I don't know what those lousy Brits do. Yes. Which is just which is just it is just it is just a baked potato, but they cut like I think they cut a cross in the top, actually. And that's a mistake. You don't need you don't need the cross piece.
I know what you're talking about. I've seen it. Not even a lot of you don't need two cuts, you need one cup. Yeah, you can do two cuts. I'm not gonna get mad if someone does it.
Uh-huh. Yeah. Yeah, it should blossom upwards, not splatter outwards. Correct, correct. And if you were smart, you oiled the potato beforehand.
First of all, yeah, and so and the salt sticks to the oil, right? And then you get a beautiful salt crust on the top, which is also nice. You should also have punctured the top of the potato a couple of times with a fork, right? And for God's sakes, don't wrap it. I don't know what moron where and you know, look, your grandma told you to do it.
I'm not saying that your grandma is a moron. I'm saying some moron told your grandma to do it. Don't wrap the potato. I've done the studies. If you happen to have you don't like you don't like steamed dirt.
Yeah, right. Or like, yeah, that takes forever to cook, right? Yeah, no, I don't like any of that, right? The only the only aluminum foil, if you happen to be uh a set designer and you have Roscoe brand black lighting foil, it won't hurt your potato as much because it's got like it's basically it's it's a complete absorber of energy, right? So it's but aluminum foil is literally saying to your potato heat, nah.
Nah. It's reflecting all of the infrared radiation that is coming off of your oven, doing its best to try to cook your potato in a timely fashion. And does anyone ever say, you know what? I wish this potato was? You know what I wish this potato was, Ariel?
I wish it was wetter. Does anyone say that? No, because what you want to do is add sour cream to it. If it needs to be wetter, you want it wetter with sour cream. And olive oil.
And olive oil. Yeah. Anyway. Um these are my thoughts. But Saz, let's go back.
So if someone, if someone hands you a, and I understand why when you're serving something on the street, you would wrap something in aluminum foil because you're keeping it hot all day long. A bacon egg and cheese wrapped in aluminum foil is a superior product five minutes later than one serve fresh. That is a strong opinion, but uh you do want to see it slightly. Uh but but wrapping something in aluminum foil, the same reason it's bad to cook something in aluminum foil is the same reason it's good to wrap something in aluminum foil once it is cooked, because it will keep the heat inside, right? It'll also prevent moisture evaporation.
Amalgamation. Right. So wrapping in aluminum foil, things cool much more slowly when wrapped in aluminum foil than when not wrapped in uh aluminum foil. Uh just a fact. It's it's just physics, right?
So if something's someone's gonna keep something warm all day long, aluminum foil. So if you're gonna get like uh sweet potato on the street, right? Wrap it in aluminum foil, and plus then they can cook it for a long time low and get it to candy itself and all this. Besides, what do you do with one when you get it? Just eat it?
I guess. Just like a whole sweet potato? Yeah, yeah. You just it's just not in my it's just not in my brain to want to do that. You know what I mean?
Like I will have two bites of that sweet potato, and those two bites, I'll be like, that's great. And then the third bite, I'll be like, that's okay. And then the fourth bite, I'll be like, can does anyone else want sweet potato? You know, you know, you know what I mean? It's it's not that I don't like them.
I like finite quantities of them. Is that fair? Isn't that true with everything? No, potatoes, I could eat an infinite amount of potatoes. Infinite.
Um, given the right toppings. Like if you swap the toppings out as you go, it's kind of like swimming, right? It's like it's just like oh in through the potato. You know what I mean? I don't love I don't love fry you said fries.
No, because it's potatoes. Who else doesn't like fries? I'm not a big fry guy. The one behind you, Mistake Lopez. I don't know why they're so like everyone frightened.
Okay, after a few bites, I'm like, the saltiness is burning my throat. Well, that's because they oversalted them, dude. That's part of the problem. Uh well, do you eat them with mayonnaise? Mayonnaise and vinegar, I love.
Well, you're like, oh, my mouth hurts, but you douse your fries and vinegar. I love I love the mayo. Um, no, it's just fries. They're just they're just kind of dumb. Oh my I agree, Nick.
I agree. Just like television. Yeah. Television's dumb? No one even watches it anymore.
Or do you mean moving pictures? Uh I don't like these moving pictures. Give me still images. Is that what you're saying, Stuff? No, the the idea of everyone going home and sitting in front of their Netflix.
And ordering their fries from the seamless app. It's just a sick culture. Order Listen, delivery fries are never going to be God's fries. Delivery food, it's so crazy. People spend, you know, to eat out to get food from an establishment, you pay top dollar.
And then people do that and then have it like slowly brought to them in this like unappealing way. Yeah. It's just a fascinating thing. I agree. You know what no one ever does when I've asked what people want?
Think about that. Right. Hey, like a lot of like American Chinese food is good, not all of it, a lot of it's terrible, but a lot of it is good sitting in a bucket, right? If you have something that was made in a bucket, then it can hold in a bucket on its way to you, right? If you order something that came out of a deep fryer or that was roasted to perfection, it was not cooked in a bucket and therefore should not be placed in a bucket for 45 minutes before you eat it.
You know what I mean? Yeah. But no one ever, I think this is a catering problem, too, right? When you're catering, you have different problems than when you are cooking something a minute, right? And people want to cook the things they want to cook instead of thinking about what is the thing that will be best using the techniques that I have to do.
Correct. Right. Uh and I think the same as delivery. So it's like anybody who makes a sandwich on a baguette because a baguette is classy, but it is like the uh absolute enemy of proper sandwich engineering. Yeah.
Well, I I I agree. First of all, like, unless it's a Zemon Burr, maybe. But uh well, unless it's but anything where you have to like bite through it so hard that everything's going to explode out the side, it's like, why did you make that into a sandwich? Yeah, yeah, yeah. Yeah, yeah.
Baguette also too narrow, yeah, too narrow and too hard. So if it's a good baguette, it's a bad sandwich. Not unless it's a merguez and fritz sandwich. Then the baguette is the correct one because of the shape of their merguez. And do you hollow it out a little bit so that doesn't fly off the edges?
I love the hollowing of upper realms. But going back to Denmark, hollowing of the upper realms. That's your Lord of the Rings sequel. Uh the in in Copenhagen, they have what they call uh I don't know what the word in Danish is, but they call it a hot dog and a baguette. But spoiler alert, not good.
And even bigger spoiler alert, not a baguette. Just a baguette-looking tube that was made for the for the hot dog. Do you agree with me on this, uh, Ariel? Yeah, I don't know why anyone would order that when the like hot dog on a regular bun with like ketchup, mustard, remoulade, pickles, and crispy onions is available, which is the Copenhagen hot dog. So yeah, the Copenhagen hot dog that they get is really nice.
The Copenhagen hot dog I had was and the the lady, I was like, this is me being a a jerk, right? I said to her, I was like, hey, do you speak English? And she's like, yeah. I'm like, okay, cool. I was like, is there lye or any other alkaline solution that's been applied to this bun?
And she's like, no. And I'm like, really? And she's like, what do you mean? And I was like, like a pretzel. It's very brown.
And she's like, leave. You know what I mean? But they had these like dark buns, but they had sesames on them instead of salt. So they have this really cool thing at the Christmas market where they do like uh what amounts to a giant Weber grill with uh two layers and a tripod of chain in between those two layers so that they can crank almost like South American style, they can crank the grill up and down, and then they have a giant bed of coals, and then they just have their their sausages just chilling on that. Their hot dog is larger than ours, whatever they call their hot dog of note, uh this good one, and it's served on this Pulsa.
What say it again? Pulsa. Yeah, good, real good. Had one. It's a hot dog.
Real good. So pull pulsa vagin is a uh hot dog cart. And for John, who I know follows these kinds of things, when they roast them like this, you get some splitting, but it's fairly controlled along the thing, so you'll get like a triple split, so it's not like a total like ripper like like people do, it's not like fry, but you get some splitting along the thing, but they don't look banged up by any by any stretch of the imagination. And then you yeah, you put this what they call, I guess, a remoulade on it, and out of the most disgusting condiment dispensers, it's it's you'd like it, Nick. It's basically it's like a cow udder.
Yeah. It's a porno film for condiments. When you when people b bang into the table, it's like and then you grab this like you know, babes in toyland device and squeeze it and let condiment comes out of it. It's just not right. No, no aspect of it is okay.
You know what I mean? For children. It just doesn't work. But uh the people seem to enjoy it over there. I don't know.
You know, different cultures, yeah, true. Uh all right, Ariel, what do you have for the weekend review? By the way, did we get all this all out of just Quinn saying that he used saffron? Yes. Did we even get to like No.
All right? All right, Quinn, what else what else you got? Well again, I did uh after last week's show I tasted the saffron custard gelato. That was also very good. What does that mean though?
Good, like like what what what made you want to have saffron in it? Like what was it about the saffron that made it good? Uh I think the um saffron enhanced the sort of egg y richness of the custard, I would say. Because of the color, is it a mental thing, or do you think in actuality the flavor? You think if you had tasted it without looking at it, do you think that they would have done what?
Because I also felt felt we had again last week I talked about we did we did the Milanese um risotto, and I thought that also had a sort of brioche egg-y like richness, and there was no eggs in that recipe at all. So I think that's a similar note I was picking up on in the custard. So for those of you that have never been to the United States, our eggs here are pretty light yellow. Like when you make a scrambled egg, the yolks are not like super punchy. And when you go abroad, sometimes they're almost carrot orange.
What do you guys think? Do you like that color? I demand a carrot orange egg in my life to enjoy eggs. Huh. Huh.
Huh. What about the rest of the crew? Where you guys sit? I mean, I like it, but I love carotenoids, so I'm pro. It's a great word because it sounds bad, but isn't.
Sounds like it's rotten. That reddish? Yeah. That reddish orange color. Uh well, that's also call back to ginkgo leaves.
That that yellow also comes from. Beautiful carotenoids. There you go. But don't eat the ginkgo leaves, as far as I know. I mean they may not poison you, but they may not be delicious.
But it's better not to. Do you know what's a good tree leaf to eat in the spring? Uh lindens, aka basswoods. They're a good early leaf. They're not bad.
Not fantastic. What does it taste like? Almost nothing. You know what I mean? But like they're a fine salad thing to like, you know, add add a thing.
They're not they're not overwhelming. They they're not I don't remember them being like overly slippery the way that like a sassafras leaf is or something like this. Um what about you, Ariel? What you got uh what do you got for the weekend review? Um not as many food things.
I did see uh waiting for gato with uh Keanu Reeves and Alex Winter on uh on Saturday, which was great. Oh my god, I did not know that existed. So it's Bill and Ted's excellent waiting for for Gato. Oh my god. Exactly.
Exactly. Did were they allowed to change? When I read it in college, I couldn't really Yeah. Yeah, were they allowed to change? Everything else was played totally straight.
So no f no moment. Yeah. No fruit. No so crates, no fruit. Like and uh no, no, no.
But uh but the vibes were there. Nice. Nice. That's awesome. Yeah, here's another question that might be for you, uh, Ariel from Desert Platypus.
Uh Desert Platypus is a huge tiki and trock uh tropical cocktail nerd and uh incidentally a relatively frequent consumer of those beverages. Uh uh their girlfriend, however, doesn't drink at all and is somehow enthusiastic about this style of cocktail, and when and Platypus would like to make a proper Mai Thai uh but doesn't know what to substitute for that funky Jamaican rum character. Uh my problem with it is it's never gonna get like cold enough, and because my thai is usually served pretty sure on rocks, uh it's not ever going to necessarily I I don't know how you're going to get it to taste like a proper cocktail. This is why I don't do stirred or served on rock drinks. In fact, it's carbonated, bilts, so it is on a rock, that's a lie.
But like I I I haven't done good non-alks that are either stirred or shaken, other than drinks that are foamed. Like like I can do foamy shaken drinks, non-alk, but I've never made so I would recommend making flavors of my thai with foam. But what they want to know is how to mimic hogo. And I have never seen like a good non-alk kind of hogo sub. Have you ever heard of one, uh, Ariel?
I have never seen one. Um hogo really just comes from ethyl esters, which are like uh well, they're produced by yeast during fermentation, but they're also in fruits. Um and I I mean I've actually played with her though some uh like bought in all of you know uh uh ethyl butyrate and ethyl hexanolate and ethyl uh octinoid. So there's like kind of a a series of them that's like the tail gets longer. Um and if you like make the blend uh of them in the proportions that they're in rum and then add it to say vodka if you're trying to make instant hogo it does not taste like rum it tastes like 2D fruity chewing gum um but once you once if you mix it with like a much blander rum but still has that kind of like molasses y backbone to it that combination of uh those like very fruity esters and that kind of like brown uh sugar caney uh quality makes makes the hobo kind of smack into place did you try it with just molasses properly but no not with just molasses but um I would imagine like uh uh if you could like get actually like quite quite kind of like a basic fruity flavors um and then do uh if not molasses then like uh I think like like a little bit of oolong tea plus like some brown sugar could work quite well to kind of like get in the ballpark.
Um but it yeah if you're trying to imitate it that that does this kind of like almost obnoxious bubblegum 2D fruity and would do a kind of like uh do you think those things would be soluble in glycerin could you get glycerate versions of of those could you make uh an Ariel Johnson flavor on the instant hogo with some like molasses I've got to do this. Yeah no I'm I'm I'm they're not the percentages are fairly high but not like insanely brand that get the get the get the flavor on a ho instant hogo. Thank you thank you for the business idea. What do you say Quinn? I wonder if I wonder if clarified like very ripe banana would be a good basic liquid.
What it tastes like bananas though. I mean, so yeah, very would have a lot of those evaluators. It also like has a really strong uh uh isomamal acetate. That the kind of banana note of banana is is a slightly different ester. I mean, it could work.
Um, but I I almost feel like uh like if you could get a durian that is slightly less onion-y, it's almost closer to durian than banana. Which I know might might be a fallacy, a slightly less oniony durian. If you pressure cook durian, some of the weirdness goes away. So I wonder if you did pressure cooked, like clarified durian. But that's going a long way.
It's going a long way. That is going a long way. But it it I guess it depends on how much he loves his girlfriend. Because pressure cooking, pressure cooking modifies like preferentially seems to modify because Ariel will correct me on this, but uh a lot of the sulfur compounds are not very stable. And so like they'll get transmogrified.
Yeah, they'll get transmogrified just by jacking the temperature, the you know, 20 extra degrees Fahrenheit that you get in uh or 30 degrees extra Fahrenheit that you get in a pressure cooker, can m very like violently modify the sulfur-based aroma compounds in a lot of these products. And a lot of the stinkophint in durian is our sulfur compounds. Mm-hmm. Mm-hmm. Yes, yes, that's why they kind of are reminiscent of like onions or alliums a bit.
Yeah. Uh and also same with acetata. So, like if you're gonna do if you're so acetata, which is you know, aka hing, which is like underused in Western food applications and actually works really, really well. Don't buy the pre-powdered stuff if you can avoid it. Buy like the the resin blocks that you then grate.
You know what I mean? But uh that stuff I think like responds very well to like a little bit of cooking. So like a little bit of you know what I mean? So like I I have never pressure cooked acetata. I think I think I've never either, but uh no, I mean I've heard that like really it's like if you're using it raw, you're not getting like the full it needs like at least a little bit of cooking, but I'd be wary of pressure cooking it without a test.
But asophetida grated over a roast chicken. So like when you're doing your skin prep, whatever you're doing, drying it, rubbing painting butter on it, salt and pepper, just grate a little like acetata over the skin choice. Uh I used I had a recipe the Times was almost going to publish called Numidian Chicken, which was a uh an apicious recipe that I had uh tried to make modern. And it it they used what they called laser, which they made uh extinct. So like, you know, we modern folk aren't the first people to drive.
Uh yeah, right. And someone thinks over the past five years, they think that they've actually found the plant that was that, but I don't know whether anyone's done more research on it or not. But it's whatever it actually is, it's very closely related to acetata. So the standard substitution when you're gonna make Roman recipes that require quote unquote sylphium or laser, is to use asophetida, aka hing, which is compounded. I don't know if you can find gluten-free because most of them are compounded with flour.
But I uh I don't I haven't researched gluten-free hing. Maybe I should. Um, for the oil and flavor chemistry people, we have Josh uh from Tampa. Hey, uh, I'm a high school culinary teacher and we participate in competitions every year. We're looking at making a an her and herb oil or a herb an herb oil.
An herb oil. Okay. All right. Uh that's nice and green, but we're not allowed to use a blender or anything that uses electricity or a slash battery operated. What would be the best way to get a green herb oil with no blender?
Now I was just gonna say like uh what's it called? Mortar and pestle and then gr pre-grind it and then do it. But do you like and maybe even use dried because it's not gonna like degrade as much. But like what do you guys think, being oil and chemistry people? Um, I would say to do that, you want to use the dried herbs because you don't want the water content in the oil.
Right. Right. And it won't oxidize, uh not oxidize, it won't it won't polyphenol oxidase itself while you're doing it. And you don't want to heat up the olive oil because you'll degrade the properties of the olive oils. You want to do it ideally in its raw state.
Right. I'm assuming, yeah, no, no battery. They can't use a spinzall, which is what Nastasi and I would use. Right. Uh Spinzall.com.
Uh well, what do you think, Ariel? Um, well, okay, so they like with with with an herb oil, I think they want both like a very bright green color as well as like an herb aroma. I would I would guess. Presumably. Unless no one's gonna taste it.
If it's just gonna be on camera, that's a different thing. Yeah. Yeah, I guess I wonder how much of that color is gonna come across from like a dried herb and how much of the chlorophyll is already gonna be uh it's actually not oxidized, it's a reduction reaction that turns chlorophyll brown. Um but uh yeah, I would say just like if you're gonna use fresh herbs, um uh and uh sorry sorry, Nick, maybe maybe doing a combination of like very nice olive oil and a neutral oil, heating the neutral oil up a bit to uh kind of uh uh inactivate those enzymes, uh and also like soften the uh herb leaves a bit and then like grinding it and then straining. What about the old chef trick instead of heating the oil just the steaming or blanching the herb.
Yeah, deck a wood. Yeah. As far as the green color, if you get a early harvest oleo nuovo, that would give you a really green color. Yeah. Uh that there you go.
What do you say, Quinn? What about like a hot neutral oil, curve we drive off the moisture yourself, grind that up, and then filter it. Yeah, I think that's what Ariel said. Like use a comedy. One practical practical recommend uh practical not chemistry recommendation, but practical recommendation is don't filter it in a coffee filter.
That's the worst way to filter herb oil. Use a uh a very clean dish towel. Yeah, you know, okay, listen. I hate coffee filters. I hate coffee filters so much.
Yeah, I hate coffee filters so much. I They're perfect, they're good for coffee and for nothing else. I hate them. Hate. Go buy they're so free now.
They're so free. Just go buy a couple of nut milk bags off of Amazon. Here's what you need to be careful of. When people do the nut milk bags, the poor quality ones have holes in the stitching. And when you squeeze on them there, you'll extrude crap through those places in the bad stitching.
But it once you find a good quality bag, also write on it what it's uh what its filter size is in Sharpie because some bag manufacturers don't put labels on them and say what they are. Um yeah, nut milk bags, dude. Don't c coffee filter is like a coffee filter. So someone said to me, like, why do you hate I I get vi violently angry when I'm walking in a crowd and the crowd is in front of me and I can't walk freely. And someone's like, Why do you get so angry?
Just slow down. I was like, No, I hate it. I hate it. By the way, if you're visiting our quote unquote fair city during this holiday season, you may only walk two abreast. Okay?
That is the limit. You may walk two people side by side. And if it's very crowded, just stop talking to the person you're with and go single file. You don't own the whole sidewalk. And I guarantee you, you are slower than some of us who are here.
Do not block the whole sidewalk. Don't just stop on the sidewalk. Oh, but also don't stop at the top of Subway State Stairs. Are you speaking from Rockefeller Center right now? Yes.
So people think I'm a monster. So you're a glutton for punishment. Yeah, right. Like when I was younger, I before like public violence became a thing we all actually had to worry about in our real lives, and you could josh about such things, right? I I used to want to make something called the Christ machete so that you can make it through Rockefeller Center during the holiday season.
Because just people are inappropriate. Here's what you do. This entire area is full of things like planters, like little areas, nooks, crannies, fire hydrants. When you need to stare at your freaking phone, stand, just duck into one of those little non-traffic areas. There are areas, and also when you go to a buffet at a restaurant or like a hotel buffet, there are action areas and there are thinking areas.
Do not stand and think in an action area. The area next to the egg bar where I need to get whatever toppings are gonna go on my egg, that is an action area. That is not a place to think. This man in no way represents my thoughts or ideas. You disagree with me.
You're sitting here nothing. I think what's uh what I find so fun is that everyone has the right to kind of do and operate however they want, even if it inconveniences you. That's not the case at all. That is the case. That's not the case.
There's no law that says people can't walk arm in arm four at a time. There's no law that says I can't walk down the street coated in my own poop. It doesn't mean that it's good from a social standpoint for me to do so. What position are you to be delegating social standpoint issues? When your stink makes it to my face, that's when it becomes an issue.
When you stop me from being efficient in my food gathering, that means you have damaged me. So I organize my life. What a fragile man you are. How am I fragile? An aroma is so offensive that you have to delegate that they have to do a certain thing because an aroma offends you.
You're so you're so uh entitled that you think that you can walk around and do something. I am libertarian I'm I'm just a I'm just a complex man. Yeah, okay. I'm saying it's like there's certain things that you can't, for instance. Here's a question for the for the groom.
Here's a question for the room, and then we have to eat your olive oil because we're gonna be out. Here's the question for the room. When you go to that coffee machine, not that it makes great coffee, I'm not getting into that argument, but when you're at the hotel and you go to the coffee machine and it sits there and it takes like 30 to 40 seconds to make a cup. What is the maximum number of cups you can make if there's someone waiting behind you? As many as you know.
No, two! You can make two who are you? Someone who cares about other people, Nick. Someone who cares about other people. Now, what oil do you have today?
We're gonna taste a very nice single estate Chilean olive oil, and it has a grassy herbaceous quality to it because it's harvested when the olives are young. See, I allow the different producers to do what they want with their olives. And then they create products, and then we determine in society who wants it or not. So different producers do different things, and I don't ever tell a producer what to do. I let the producer do what they do, and then I assess whether I want to engage with it or not.
This is not but I'm all for that. But what I was saying before is not in contradiction to that. Don't what? Oh, I mean, they're allowed to do whatever they want, but not if they want to sell it to you. That's true.
They can try. And they're not allowed to make it. I know what I'm saying is like it might be illegal or it might not be illegal for people to walk for a breast on the sidewalk, but it is also not illegal for me to call them like every curse word I can't say on the show. Yes, that's what I'm saying. Through our differences, we will find some sort of way to exist.
But we can't be telling other people what to and not to do if they're not violating any laws. That's what I'm saying. You're so you're saying the only mores are legally that's crazy. I'm not saying that, and that's a problem with semantics. I'm not gonna try to determine everything.
And yes, correct. Just because it's not illegal is not ethical, but like Dave Arnold telling me how to live also isn't ethical. No, I'm just telling you what we're all thinking who live here. You might come here, and this is Nick doing his nick tasting. You come to this city, you might not know that you're making the people who actually live here virulently angry.
I like being angry. It's good for the it's good for the body. Then you should be more like me. You know, you know, I think there is a there's there is a uh there's there's a picky statement that was figured out thousands of years ago for the situation, which is when in Rome. Yeah.
When in Rome, when in New York. And when in Rome, don't walk for abreast. Probably there too, although I haven't been to Rome in a long time. Hey, thanks, Ariel. Thanks, Nick, thanks everyone.
Be back next week with all tangent Tuesday cooking issues.
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