Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the heart of Manhattan Rockefellers and New York City News Dam Studios. Joined again with John. How you doing? Doing great.
Yeah. Got Joe Hazen rocking the panels. What's up? Hi. Hey, hey, hey.
Hello. Got Jackie Molecules over there on the west side of our great nation. How you doing? Although I guess Hawaii's really the west side, right? That's the real West.
Right. Let me ask you a question. Technically. I guess if you're on the where is the Western Hemisphere? Is it in the Western Hemisphere?
Uh not yeah. Is it? Hawaii? Yeah, I don't know. I'm asking.
I guess it's due south of Alaska, right? Or not due south, but pretty due south of Alaska. So if Alaska's in it is. Yeah. Huh.
All right. Yeah, it is. Yeah, okay. Yeah. So they're the West.
You're nothing. You're puny. You're worthless. I'm like the center, yeah. Yeah, yeah.
You're when, you know, once you're once your state cracks off and floats off into the ocean, you know, then come talk to me. You know what I mean? Mm-hmm. Yeah. Uh in the uh upper left off the coast, who's uh his his portion of the nation is already cracked off in Vancouver Island.
We got Quinn. How you doing? I'm good. Yeah? All right, cool.
And uh no hammer today. Uh John's not here yesterday, so we haven't heard of anything from you in like you have like a month worth of cooking crap to talk to us about. Your holiday cooking crap, anything. Yeah, jeez. Yeah.
Yeah. But before we do that, let's uh tell people that the lines are open. If you are listening live on Patreon and wish to ask us a question, calling your questions live too, 917-410-1507. That's 917-410-1507. And I don't know, what do you want to do, John?
Why don't you tell them why they might want to join the Patreon? Go to patreon.com/slash cooking issues. You can check out the different membership levels that we've got, all the membership levels come with access to our Discord, which um connects you with everyone else who listens. It's uh bounce questions off each other, different topics, all these things, it's great. You get your questions prioritized, you get access to discounts uh at Kitchen Arts and Logites and other partners that we work with.
So yeah, it's a great opportunity. Go check it out. Patreon.com slash cooking issues. Yeah, and get this. Get this cooking issues people, listen.
If you were listening to our double header, we had a guest on where there was a mistake made, and we actually put out our live broadcast before the press embargo on their information was given up. So any of you uh what is that new betting? What are those new betting sites where you're allowed to bet on anything? Like Kashi. Polymarket.
Yeah, polymarket, yeah, polymarket. So, like, you know, if anyone had been listening and you you could have made some polymarket bets on some embargoed information, could have made a chunk of change, could have paid for your uh your your membership many times over, you know. I was talking to my my son Dax about these polymarket things. So for those of you who don't know, apparently now there's these websites where you can bet on anything, like whatever. The weather, yeah.
What how many times a particular person will tweet? Apparently, my son tells me, it could be a lie, because he's known to lie to me. He said that uh this person had a there was a bet on whether there would be a streak, a streaker at a game, and then someone bet on it and s and did the streaking. And I was like, wow, I guess because there's no rules in these bets, there's nothing against you know what the moral equivalent of insider trading or betting on yourself in sports would be because none of it's real. So now is the time to get rich by listening to cook paying cooking issues so that you can listen to the stuff early, and then when we tell you stuff you're not supposed to know.
Brilliant. Doing a polymarket bet on it. You know what I mean? Yeah. Brilliant.
We should all go in. What's with this food? We're never gonna make any money like caring about food. We should get into the uh nope. You know, extracting money from people in uh semi-legitimate ways business, you know what I mean?
Anyway, what would be a good example of uh like food-related things to bet on? Like will like over under on restaurant closing. Oh god, this is so horrible. Because then you could say you could prime the bet. You prime the bet.
The thing is you gotta drum up interest in a way that you still make a lot of money. You know what I mean? They used to have, I used to hate it so much because it was so mean-spirited. Which website was it that had the death watch? Oh god, that was like Eater or Grub Street back in the day, wasn't it?
It's just it was horrifying. It's like this is something that is is done by people who've never been in this business, have never had to like tell people that they don't have a job anymore. You know what I mean? It's like uh it's just such a nightmare because evil. Once people taste the death, they don't like the food, they don't like the food as much, except for at the very end.
Once you tell them it's gonna die, then they all show up. They all show up. They're like, we were supporting you all along, man. They're like, were you though? Yeah, were you?
No. I mean, look, I'm guilty too. This happens to be. Of course, yeah, yeah, yeah, yeah. Yeah, but yeah, you know, at least we're aware of the hypocrisy at some level.
Yeah, yeah, yeah, yeah, yeah. Is that make it better? No, not anyways. Um, so yeah, so uh this is your also your first post-temperance time here, right? Indeed, it is, yeah.
Yeah, yeah. It's uh been a super fun, awesome process. Um, yeah, meeting with auction people this week to start selling everything and liquidating it out. And it's mainly liquids that you're liquidating, right? Yeah, I mean, that's part of it, but uh, like equipment, all that kind of stuff.
What do you got? What do you got going? Combi oven. Ooh. Yeah.
How newish? Uh, four and a half years old. Oh, yeah. Yeah. Something wrong with one of the gas kicks.
Always been able to figure out. Rationale? Yeah. Of course. Um rationale.
Here's a funny thing, right? How much roughly how much is that? Which which one do you have? Which size? The uh the the full size hotel pan, like half rack countertop.
Okay. Yeah, standard. Yeah. Right. Yeah.
Okay. Uh what are those things? Like 20-something? Something like that. Yeah.
20-something, right? Yeah. So when I first started using those things, I don't know, like 2004 or something like this, right? You could never keep them working. You could not keep them working.
They just would not work. Easier to keep working now, I imagine, but still, like the gasket and it's like stuff like that because they just don't care. Yeah. First of all, like, okay, here's the here's what they used to do, right? They used to have it Germans, right?
So if the Germans, they make a manual. No offense, Germany, but like they make a manual, and the manual's like, you know, you you must keep the oven. You must keep the oven 12 feet uh 12 inches away from the electronics box, or or it will fry. And then like, you know, you build a kitchen and you put an oven right another oven or a hot side right next to the rationale and the electronics fry. And they're like, did you not read the manual?
And you're like, idiot. You know what I mean? Like you can't do that. Used to be the problem also with like all induction, all the commercial induction used to break constantly because people would want their induction over an oven and all the electronics would fry. Constantly they would break.
So hopefully they fixed that section. But then yeah, it's gaskets. Do you know who else used to have gasket problems all the time. Carpej Johnny on their ice cream machines. These people, they make the best of something so that you want it because it cooks so well or does or makes ice cream so well.
And then little things that are con you know what this is the New Year's resolution. Constant annoyance by things they just it's like $300 here, $400 there, $300 there. You know what I mean? Well, especially for something that's a gasket that should be so freaking obvious and simple to fix and do right. Right, right, right, right, right.
For as bad as we are as a country at many things, like sometimes we're like, you know what? Let's just have the gasket be a strip material that you can go down to the street, buy it, and replace it. Yep. Let's just do that instead. You know what I mean?
Yeah. Yeah. Yeah. Hey, speaking of German engineering, can I get you this on another German? I I just bought so you know, for those who were listening uh last time, uh, I got rid of my big commercial oven.
I can't have a commercial oven at home anymore, right? So I needed an oven. I wanted an oven that would get up to at least 550 degrees, and it had to be gas only. Those are the rules because I don't have any power in my in my real power in my house. I'm 110 only.
So I need a full on gas slide in oven, gets up to 550. Can't be huge. I was told it can't be huge, but needs to be decent, right? So uh I got a Bosch because it goes up to 550, and I can go into the software and beep, beep, beep, beep, beep actually jack it by 35 degrees, right? Yeah.
And by the way, for those of you that are keeping track, most of these, um, I misspoke last week. Most of these ovens use as their sensor a resistance sensor. So if you look in the back of an oven, you see that little stick sticking out of the back of it that's going through the insulation on the back wall of your oven. That's a resistance sensor, not a thermocouple. So, like, you know, the the the gas pilot thing, that's a thermocouple, but the the thing that you're actually measuring the temperature with is resistant things, and it's PT, which I don't know, positive temperature, I guess that stands for.
I don't know. Uh 1,000, meaning that at the at freezing, it the resistance of that thing is supposed to be a thousand ohms, 1,000 ohms, which means you can put a resistor in series, uh, sorry, in parallel with it, thereby reducing the resistance, thereby making the oven think that it is colder than it is, thereby being able to jack the temperature. So I also chose this oven, this Bosch, because it has a self-cleaning function. And what that means is is that before anything burns down, it can actually get up to like 900 degrees, right? That's read between the lines on on like linguistically on what that means.
What it means is if it has a self-clean, it means that for at least short periods of time, this oven can get up to 900 degrees without permanent damage. I'm like, okay. So I know that it works with a resistor. I haven't, by the way, I swear to, I swear, five stacks of Bibles. I have not modified the resistor yet.
Because it uses a non-standard uh connector. And I need it until the warranty is literally up in two years, I do not want to cut the wires on the on the thing and splice in. The goal is to splice a resistor in. And by the way, for those of you that are doing this, if you want to take an oven that has a PT 1000 sensor in it, don't do this, and definitely don't blame me for it, right? But if you want to take it and make it so that when your oven reads 550 Fahrenheit, it's actually at 650 Fahrenheit.
The answer is is to put in parallel with that resistor. So you splice another set of wires onto it and in parallel, 24k ohms, 24k kilo ohms, right? 24,000 ohms. Doing that will drop the resistance just enough for the oven to think that it's 600, say that it's 550 degrees when it's actually at 650 degrees, which is nice, right? But I would have to install a little switch, like a little like hot rod switch, because the temperatures aren't like linear, so it's not like it's always 100 degrees higher.
That's not how it works, right? So then you would have I would have to make a whole new table, and anyone who's actually set in the oven, I'd be like, Wow, when you're you know what I mean? Like I just couldn't, I couldn't bring myself to do it. Yeah. But for those of you who want to do it, that's how you do it.
Um one of our listeners is a Bosch dealer, apparently, Jameson. Yeah. Yeah. Well, okay, Jameson, how about this? I open up, first of all, do you know how for those of you who are my age, which you know, what are they, three of you?
Anyway, for those of you that are my age, uh, when I grew up, that it was the the golden era of hating on American car manufacturers, right? Because we were well renowned for doing things like uh people would open up the door panels of like their 74 like Chevy, and there'd be like a beer can in it because like you know, like no one was controlling anything on the line, fit and finish was sloppy. It was like, for as much as I love like 70s cars, and I guess it was late 70s, really, people like in the nadir of of that kind of situation. So I open up the back of my Bosch because I want to see how it works. Get this.
They did not screw any of the safety grounds in at all. So the electronics board is sitting there floating on on uh on a bunch of standoffs off the back of the oven, and it's only got three screws instead of four holding the uh the clips down. One of the the one that's missing is the safety ground. And the safety ground from the front board coming through over, also not connected. So there's two loose safety grounds.
Not only are they not grounded, but they're just flapping around inside of the oven. I was like, what the hell is this? And then out of the 30 screws that I took out, two of them had already been stripped before I and I was like, don't you have like some sort of torques limiting like, you know, driver? Like, isn't there someone not drunk who's like putting the the safety grounds in? Anyway, uh, I'll let you guys know how it works.
But so far, so good. See what see what they had to see what uh Jameson has has to say about that. I'm interested in hearing. Yeah. You know what I mean?
So they said this a couple days ago, so I haven't heard from them. Yeah, all right. All right. I mean, look, I'm not unpleased with it as an item, right? I'm just telling you like, you know, what I found when I opened up the back of it, right?
Uh the other thing I did, and this has been done by other people before, is I have an extra lid from my coon recon pressure cooker. And so uh it's old, it's kind of beat up. So I'm gonna, and again, I'm not that first person to do this, but I'm gonna put a uh a barbed fitting into it with a silicone tube so I can feed steam directly from the pressure cooker along with a pinch tube, a pinch clamp in for bread and see whether I can make a steam oven. I'm also gonna modify my brevel smart oven for steam injection. Anyway, I'll let you guys know how that works.
It's I will some I have a video of me doing it. I will post to you how, at least with this Bosch, you know, I don't, you know, your results may vary, how you can bit bend a quarter inch I use stainless tube and feed it into the oven vent from the front without it looking like you've modified the oven without drilling any holes and in a completely reversible way. But anyway, so uh Jack, I know you're not here forever, so what do you what do you got? So uh went to uh a restaurant with uh with our good friend who's not here right now. And uh it was a he's he means it was a chef that that a chef that we know, right?
All right, okay just to continue the streak of this happening with Nastasia. Oh yeah. Um and he texts something along the lines of like, wear big pants, come hungry, got so much like you know, like really going above and beyond with like the texts suggesting like you know. You're gonna get blown out. You're gonna get blown out.
Which like, you know, you actually appreciate because you don't want to over order, you know. It's like okay, that's and and so I gear on like that's what we're up for. Right, because the worst is when you order a lot and they blow you out on top, and then you just can't even finish it all, and then it's just a waste, and then you have to tip infinity off of the bill. You know what I mean? Yeah, yeah, yeah.
Oh, yeah, poor me. Yeah, I mean me, me, me. Yeah, anyway. I know. First world problems, right?
Anyway, so so we go and we we order, you know, a bunch of stuff with that in mind. What do you think happens? Full boat. You got charged. Full boat.
Full boat. But not even uh like no hello, no anything. And and again, to be clear, I don't care. I'm not happy to go out and have a meal. Doesn't sound like you don't care.
You know who you know who really cared. Oh stash. You know who really cares. Yeah, stats for sure. Listen.
Yeah, yeah. I I was actually I was so happy. I was I was laughing so hard I was crying. And the whole meal I kept saying. Well, here's the thing.
I kept saying, please, God, please let it be a full boat. Oh please. Because I needed to watch her just, you know. Yeah, yeah. For those of you, for those of you that don't know, I mean, I don't know, maybe not everyone knows it.
So full full boat is when you get charged the full check amount of everything that is sent to you. Whether and full, like full, full boat is whether you ordered it or not. If they come up and suggest some stuff after you've been invited in and you still get charged for it, mew full boat, you're getting charged, baby, right? Now, I believe in my heart that it is only appropriate to do that to people who are paying on company credit cards. Right?
So if someone comes in with a company credit card and they're trying to help you out as a restaurateur or bar owner, right? In fact, I've done that before. People come in, I'm like, yo, who's paying? You or your company? And if it's a company, same, you know what I mean?
Yeah, yeah. You know what I mean? But like, when you guys are showing up, it's it's like people, people out here who who have businesses, don't act all excited for someone to come in and then full charge them on everything. Don't just don't do it. But not even that.
You can be excited, but when you're like, wear big pants. I'm getting like, you know, don't do that, don't do that. That's just weird. Yeah. Be like, oh, so happy you're coming in.
Fine. You know what I mean? So so they come the funniest part was they come to the poor server who has no idea about anything going on in the background, and Stas is just you know, hammering. And um, you know, he comes over and he's like, so anybody want to see a dessert menu? Or I guess you're doing liquid dessert.
Oh, just liquid uh just looks at him and goes, Okay, check, please. Here's here's the thing. What I love about Nastasia, and I'm sh I can picture myself being at this meal, is you guys don't know whether you're gonna get charged yet. And yet somehow she is pre-ruined the meal for herself, made it hilarious for you, but pre-ruined the meal for herself by sitting there stewing on it, right? Yes, thereby creating, I'm sure some sort of adversarial relation between you and the server, right?
Which makes it even more uncomfortable and worse, which I appreciate. You know what I mean? And uh, okay, listen. So here's a question for you. Like, it is is it possible?
I'm not saying I'm just as super benefit of the doubt here. Is it possible? Because this has happened to me before, where the message on comp didn't come through. Like the person who thinks they're gonna comp you isn't in the house then, and the message on the comp didn't make it through because maybe it got put through as a PX on the res, but not that it was gonna be comp. This is how John back to the stuff.
Oh, yeah, yeah. Yeah. So that's definitely what happened. Or he or the chef might have not even been there. Something might have come up.
Like break there's a million reasons why again, the the the the star of the story for me is just watching nostalgia. Like I I had so much fun with the whole thing. You know, and then this is three times in a row with her and uh taking me out to things. So I hope it just continues forever. Is there any is there any friends of the show that want to invite us out and charge them to dinner and charge them double?
Please, yeah, please, please charge us more actually. I don't know how your bank account can sustain it, but hey, I'm glad that you're uh glad that you're enjoying it. The um how was the food though? Um it was it was good. Yeah.
It was good, it was good. Uh all right. Yeah, yeah. That's good. Um.
Anyway. Yeah, that's that. You know who we should have on the show whose restaurants really good out here? Carmichael. Paul Carmichael.
Yeah. We should have him on. We're supposed to. Oh. With Dennis.
Okay, when's that happening? Let me I'll reach out to him right now. So I get this. I go to I go to their restaurant because I had to borrow liquid nitrogen, because T.W. Smith, our liquid nitrogen provider, the chefs is left and right.
Right. So what happens is I go there to get liquid nitrogen. And people, listen to me. If you're the if you're doing this, if you have liquid nitrogen, someone sold them on buying the liquid nitrogen takeoff hose, which looks like uh it looks remember Dr. Octopus from the Spider-Man?
It looks like like a giant Dr. Octopus arm. And that's how they get liquid nitrogen out of their tank. And A, it's unwieldy, B, it just steals all of your liquid nitrogen. I still have to make him a uh a takeoff.
Go. I reinstated you can the blog, the old cooking issues blog is back up, and on that you can look up how to make a liquid nitrogen takeoff that is as long as you can sweat basic copper together, or you know a plumber or someone who can do basic like copper sweating with plumbing, you can make your takeoff. It's much smaller, it's much better. You could do it for like thirty dollars, something like this. Anyway, uh so yeah, gotta gotta gotta have gotta have him on.
Um, no, that was that was my That's it, man. My contribution. Sounds like you had a solidly mid, very expensive meal. Was the ambiance nice again, like I said, worth every dollar for me. Yeah.
Uh okay, okay, okay. Go back and let's say you were just having this meal with a normal well, no normal anymore. Yeah, you were having this meal with someone who wasn't nostalgia. Okay. You know what I mean?
Like you were having a category of person. Yeah, a different category of person. Like I don't know, like even someone who is like a Polski person. Like, would it have been what do you Aaron Polski, friend of the show from LA? That's just the first name that came to my head.
All right. So what what do you what do you what do you think? What what would you have enjoyed the meal? Uh yeah. At the price charged.
No, well, we're in LA, right? So I mean, no, the price charged is rarely uh feels good. But uh you find that LA is not a good value proposition for food and fine dining. Rarely. And that's no fault of the proprietors.
I mean, like, that's just the environment we're in. So, you know, that is what it is. It was uh it was fine. It was in West Hollywood. I'll say this.
It was in West Hollywood, it was very much a West Hollywood meal. What does that mean? I have no idea what that means. Well, you know, the kind of people that are the West Side's just different in LA. It's you know different different worse, different better.
Yeah. All right, different worse. Worse. Of course, worse, worse, worse. It's not you know, it's not necessarily like, yeah, that's not where my favorite places are.
You get a lot more sort of Kardashian ish looking clientele, right? So there's like that whole energy. Um so when Randy Newman says he loves LA, is he talking about the West? Who knows what he's saying? Maybe Oh, Randy Newman.
Yeah, he means Louisiana, actually. No, no. Randy Newman, uh listen, the thing is is that like uh he might love LA, but you know, he famously writes songs that about things he doesn't believe in. For instance, he has nothing against short people. So for those of you who don't know who Randy Newman probably best known to younger people for writing like all the Toy Story things and you know the music for that, and like is a great music writer.
But in the 70s, all the way through the 80s, I love LA was in the 80s, but his big hit in the 70s was a song called Short People Have No Reason to Live. And y obviously you can't write a song like that nowadays, but it was supposed to be the opposite of that. It was like just dumb. It was like choosing a characteristic and then making a song of it. So it was it was about being the opposite of that, right?
You remember this song, right, Joe? I do. Yeah. Yeah. I still sing it sometimes in my head.
As soon as I start singing it, my wife is like, You must stop now. Like, okay. Anyway, uh Randy Newman. So whatever I think of LA and whether or not you know it's good or bad, all I have is a picture of him in a convertible screaming he loves LA from the video in the 80s. Anyways, all right.
Uh Quinn, what do you got for me? Uh let's see. Uh Friday, we made our another rendition out of our risotto style oats, which I know annoy you, but there was quite good. What is that even what does that mean again? Rizzotto style?
Does that just mean oats and cheese? Well, actually, we did we but are you using cut steel cuts? The whole group. Oh, okay. Yeah, we cooked them in a stock, reducing it, and then this time I did finish toward the end, because they took longer to cook with some broken rice to get the texture back to sort of creaminess instead of using a lot of cheese.
Why uh why rice and not oats? They break real easy. I didn't have broken oats at the time. Okay. Oats, I love oats actually.
Um, but um were they were they hulled? Uh just as old groats. Yeah. Um finished with saffron. Oh.
Yeah. Joe's not gonna let you forget. So you can catch that. You didn't feel the cloud go over your house, you didn't feel the shade. Well, it wasn't saffron uh flavored.
Uh hey, anyone out there who has uh who wants to be nice to Quinn, just you know, contact uh Patreon. Someone send this, someone send this guy on Amazon or you know, by some form of transport, some actual Iranian saffron to test against his British Columbian saffron. We can we can finally have this over and done with. Um but now uh oats are interesting as compared to rice, because rice is most rice, is one of the most vitreous of uh grains that which is why you you can use them to clean out grinders, right? So by the way, don't clean your coffee grinder with regular rice, it's too hard.
You can use uh minute rice, pre-cooked rice, because it's already been cooked somewhat and it shatters. But uh coffee grinders are this is why have any of you guys ever with your coffee grinder had a problem with too light a roast, so you get a really light roast and your coffee grinder craps out. So um brevel coffee grinders, like the Breville Oracle sometimes has a problem with very light roasts because uh it's got a clutch. The reason being that um people want to preserve the motors and the burrs in case a rock gets into or a foreign object gets into the coffee. And so a lot of coffee grinders will set their, will set like a clutch such that as soon as it becomes too difficult to grind, it won't grind anymore.
Problem being that uh when you roast coffee, the higher you roast it, the darker you roast it, the more it expands during the pyrolysis program. So it's constantly losing weight, but the easier the more friable it becomes. So very light roasts are very hard for grinders to grind properly. So uh, short story, long story short, sorry, short story long. If you use regular rice to clean some grinders, you can cause them problems.
Uh and you know, I guess potentially even damage them. So minute rice, but in a flour grinder, they can take it. So that's what you use to grind it because they're very, very vitreous. Oats, on the other hand, are smear testrophes. They're so soft.
Like if you take an oat groat and just put it between your teeth, uh, and I always recommend any time you get a new grain, especially on wheat, and you really want to get a feel for how hard it is, which is not the same as its protein content, but how vitreous it is. Just chew a couple pieces. I like you can actually learn a lot by just taking a couple of pieces of wheat or whatever grain you're gonna work with and chewing on it. When you chew oats, they're just like they're gone. You know what I mean?
They're super soft, which is why they're hard to grind effectively, which is why it's difficult to make a fine oat flour using a mill. I mean, I haven't tried it in a vita prep. Uh instead, I usually flake out. So, you know, I'm guessing that it's gonna make it relatively soft with your quote unquote risotto style thing. Did it become relatively soft or can you maintain the center firmness?
Um, I mean, yeah, we we cooked it until it was relatively soft. My goal is to actually make sort of a multi-green, creamy porridge eventually. Because I think the like slightly different flavors and textures is gonna be interesting. Yeah, I love fresh oats. There's nothing I think everyone should flake their own oats.
Freshly flaked oats, the smell of just flaking them by itself is intoxicating. It's like then when you open it. When you open up the oat container, the ones that are pre-flaked, you're just like a lot of those are pre-steamed. Horror. Horror.
The horror. What were we saying, Quinn? Speaking of milling, we also did mill some wheat because I've gotten several uh baking implements for Christmas. So I actually got something, I think you got something similar. It's um the little perfect cube loaf pan.
Didn't you get one of those for your rhyme bread experiments? Uh they weren't cubes, they were still rectangles, but they were short pullmins and not like uh and not this the old ones I used to have wouldn't fit in my standard oven because they're like the length of a full sheet tray and they have the big sliders over the top because they were you know what the FCI French Culinary Institute used to use to do their big Pullman loaves. Um yeah, I don't own a cube. Right now I have two mini rectangles because they they're the biggest thing that will fit in the my pressure cooker. Um but what I don't like about them is they had holes at the bottom to like Yeah, mine's still there too.
Yeah, why? What the hell? They I they they they say it's a feature, but I'm sure it's a manufacturing thing. I'm sure they have it there to help their manufacturing, like to punch off the dyes or something, but it's like I wish it wasn't there. You know?
It's like especially when you're full steaming it. So what were you cooking in your Pullman pan? Okay, I did make my sort of uh standard for me sandwich bread, which is like some fresh flour, some uh hydrated starch, you know, like a chang technique for uh just to make the texture a little easier to work with. And then I took extra dough, because obviously the perfect uh cube pan is pretty small. And then I also got a baguette tree for Christmas.
So it's like three uh troughs of metal, and they're like it's like a wire mesh. Yeah, yeah, I've seen them, I never used them. Uh I've never since is true. I mean, it's been probably twenty-five years since I've ever tried to do the baguette thing, and there was so little information out there. I've never taken it on as a thing because that's just not the kind of bread I bake.
I like baguettes though. I mean, baguette's good product. Delicious. Yeah, good product. It's not the style of stuff I make, but good product.
Oh, by the way, speaking of having a Pullman style loaf pan, I I do recommend the s people trying that pressure cooked rye bread. I've been eating through the massive amount of it that I made before, but the pressure cooked uh Vesphalian pumper nickel, good. Real good. Real good. You know what I mean?
Yeah, it was tasty. Real good. Yeah. Yeah. Uh and it lasts forever.
You know what I mean? I I I slice uh well, so I sliced it down thin. Here's the issue with rye bread is that if you allow it to go sour, which a lot of people do, right? It's actually gonna get less brown over the long cook, right? Because it the pH has been shifted.
I don't think well, I don't know, it could go either way, because it's not really anyway, whatever. But uh it if you don't allow there to be some souring of it, it will mold quickly, right? But if you allow it, one of the reasons that a lot of these like old school rye last a long time is they're quite sour. And so I don't think they mold as quickly. Uh but anyway, I highly recommend it.
And uh, you know, if you're gonna do it. What kind of mold or got? Oh, no, I don't think so. Although I do like that. It's a good, I like a I like a the the crazy crazy, crazy people's mold.
But uh no, it's just like regular like kitchen mold. I think it's like because I don't know. It just things tend to mold fast in my kitchen if they don't get put away. You know what I mean? Like if like if you leave stuff out in my kitchen, it tends to mold quickly.
There was an did we talk about this? There's an interesting study. I'm basically saying that I'm moldy. There's an interesting study uh that um sourdough from a microbiome standpoint like closely resembles its baker. So like and and I'm not sure whether or not like I don't think they were clear on whether it's a give and take.
So like you handle the same bread and culture in the same kitchen every day. So you like the stuff that is all over you becomes the stuff that was all over the bread. Whether the bread is because of who you are, whether you all sync up, whether it like or if there's any sort of like, you know what I mean? Yeah. Sounds like some yeah.
You know, interesting. It is interesting though, right? A lot of philosophy there. Yeah, like are you like it? I'm sure it's a give and take, right?
I'm sure you're getting shifted by the fact that you're working with this with this culture every day. And I'm sure the culture is getting shifted, and I'm sure the room is getting shifted. So I, you know, whether or not it's true or false, because I don't know what anyone's done the study, you know, remember I was talking to the Salamaria B. Lacy guys, you know, like a decade or so ago when they were switching more than a decade, probably, when they were switching their uh production from New York to New Jersey, and they were like, we're waiting for like a year or two to get our aging room in Jersey stabilized so that the microbiome of our aging room is gonna make it this sausage the same, right? Or you I would talk to um Sam Edwards from Edwards uh Edwards um uh not Edwards Age Meats, but uh um the ham company out of Surrey.
Yeah. And Sam was like, uh, yeah, he's like, he's like, you could hand me a ham from I forget what it was at the time, I think the three different uh aging rooms that he was gonna that he was using, and he's like, I could tell you which room it was in. And some of it is probably, you know, non-micro microbiome related stuff, like temperature and relative humidity, but some of it's gotta be microbiome-related stuff. So it's it's interesting how you know, things. It's why I always think it's funny when people are like, uh, I have a or like someone's like, I went into the pyramids and I found uh some bread, and we made a sourdough from this bread, so it's the same culture that uh that the Egyptian pharaohs use.
No, it's not, man. You can't keep a culture the same for like for like two weeks in your own house. How are you gonna keep it for thousands of years, right? There's no there's no such thing as continuity of people spend their entire lives trying to make strains of yeasts yeast. Like look at the Y East people, you know what I mean?
Keeping it the same, consistent, yeah, keeping it consistent. So like you can keep your climate, your zone, your area consistent. That's why the Lambic people don't clean anything, right? Because they're trying to keep consistency by keeping the place the same all the time. You know what I mean?
Anyway, it's an interesting idea. Uh how we resemble our foods. Our foods. Uh all right. Uh by the way, John, I cut you off in the middle of saying you were selling your rationale.
Oh, yeah, to circle back to that. Um, yeah, no, the rationale, a lot of refrigeration equipment. If anyone in New York City's looking for stuff, reach out. Um but yeah, I don't know. You know, it's not a fun process going through there, like being back in the space to throw all the crap out that's gone moldy and funky and smells terrible and it's freezing in there.
Oh God. Who's the auctioneer? Uh shopping around for some bits. Metro auction is what I'm looking at right now, but we'll see who else. I wonder who they are.
That they must be relatively it used to only be like three or four people would run the auction. That's what he was saying. Yeah. Yeah. And I used to go, I used to go to them all the time.
I mean, I've said this on the air many times, but I'll say it again. It used to be that I forget which day of the week it was. Uh Monday or Tuesday. There was one day the New York Times had auction listings in the classified section. So this is weird, people, but when you used to want a job, or if you needed to buy something, you bought the New York Times, if you live in New York, and you opened it to the classified section, and people were like, We're looking for a stenographer or whatever.
You know what I mean? But then one day a week they would be like, Here are the upcoming auctions for the week. And every week I would go get the paper and stare at it because it would wouldn't just tell you I mean, on the internet now you can have all the information, but it would say, Here's the rest, here's they wouldn't even sometimes say with the restaurant. They'd be like, well appointed Italian restaurant. And then they the auctions would always take place in the restaurant.
And so they would give a date and a time and the buyer's premium. So like whatever you pay, you had to pay over the, you know, 15%, let's say over it. And you would have to get it out that day because no one wants to wait around and you have to pay in cash. So it's like they would say what they had listed. So I'd be like, if you're looking for X, Y, or Z, they would only list the big stuff.
Yeah. You know what I mean? And then you would go and you would wait through it, and there would always be three or four. I remember this one guy, Avi, there'd be three or four, you know, Michael Diamodio was one of the one of the auctioneers. You would go there, the auctioneers were always pissed.
They were always pissed, not pissed drunk, pissed angry, because they you no one would ever bid what they wanted, and they're making money off the premium. So they would sit there and they go crazy yelling at people, like you know what I mean? Anyway. So you would go there and you would have to wait until your item came up, and then you could be waiting all day. And then if your item, if there was anyone there who was an actual equipment dealer and they wanted it because they needed one in their shop or they know they needed to sell someone, you were toast.
But then if they didn't, then it's just you and the other knucklehead who's bidding for their own restaurant or their own place. Stuff was free. You know what I mean? Yeah. It's crazy.
It's crazy. I don't know. Yeah, no, now it's all done online. Yeah. Yeah.
Yeah. No guarantees either. Yeah. No guarantees. As is, where is.
You know what I mean? Oh my God. Oh. And it was fun. You could get a lot of stuff.
That's that's why I got all of my old stuff. My my two-door deli case, my deep fryer, my garlic. School New York stuff. I had um some guy coming after we knew we were closing for a linen company comes in. You guys looking for linens, like we don't do contracts if you don't want to, and like just all this old school New York stuff.
Like, how does this I've been doing this for 48 years? How are you still like I don't know, just all yeah? I just like loved it. Yeah, it was great. Yeah, yeah.
Doesn't exist anymore. Yeah. No. Auctions. Yeah.
But are you doing it still a live auction? Online. Oh, online. Yeah. Yeah.
That's how they all seem to do it. Yeah, no, not the same. But I used to do machine shop auctions and restaurant auctions. Those are the two kind of auctions I went to. Yeah.
Those are restaurant auctions are always a little depressing because the restaurant tour is all usually there. Yeah. And most of the time they close in not because someone wanted to. And also for those of you that were I mean, it doesn't matter. You can't go back in time.
If you invented a time machine, this isn't what you'd be doing with it with your information. But like they would never have the like the high ticket small items would all get picked up by the chef and taken. So you would never get like a Vitamix or anything like that. That stuff's not that's that stuff's not in the auction. Yeah.
You know what I mean? Yeah. Yeah. But yeah, so I'm just dealing with that and then you know, navigating unemployment and trying to find the next job. And it's uh, yeah, I don't know, challenging finding open positions, you know, for what I'm looking for, like executive chef or CDC or things like that.
It's many fewer opportunities. So yeah, more people competing for them. And yeah. Oh, sweet. Yeah, great.
It's great. And I was dealing with the unemployment office, and uh there was some issues with my account that three people said I literally don't understand what's going on. So that was great too. Nice. Yeah, yeah.
Yeah. These are people who deal with the bureaucracy every day. If they are the bureaucracy and they don't understand. Yeah, that was great. Yeah.
BG. So when I got my passport changed recently, because it expired, when I was a little kid, they put on my passport, because I'm I'm David Eugene Arnold the Third, right? They put on my passport the three. And the the issue is obviously this was before computers and computerized systems were a thing, right? So then somebody types it into the computer with a three, so then the entire United States government thinks that my last name is Arnold Space III.
And then most people, when you're at airports, can deal with the fact that your name isn't in fact Arnold Space III. You know what I mean? But there's a good chunk of people who are so concrete that they can't overlook it. They can't overlook it. So then, and by the way, if you go on the passport website, the United States Passport website, there is no, there is no section.
There's a section for we made a mistake on your passport that you just got. There is a I want to renew my passport with no change. There is a you have changed your name because whatever reason, and you there is no this has always been messed up, and you finally want to deal with it button. Yeah. And there there is no I have the same thing with my documentation.
Yeah, there there is also no, I have a different problem button. You know, you know what I mean? Like, like just there's no catch-all button. You know how like at the at the end of a phone menu, it's supposed to be any other issue. Yeah.
Stay on the line. You know what I mean? There's there's none of that. So yeah. So then I had then I had just I went to the passport office.
I I I made all the different kinds of appointments. I filled out every kind of form. Just went. Just went. I was like, which stack of forms do you want?
And they're like, I don't know. And like, here's a story. They're like, what do you mean your name's not that? I'm like, my name's not Arnold I I I. Finally, someone had mercy on me and changed it.
Nice. They're like, Do you have your birth certificate? I'm like, no. Here's my driver's license. Here's my old passport.
Here's me. Yeah. You know what I mean? Here's my social security card. Here's my you know what I mean?
It's like a nightmare. It's a nightmare. Democracy. I hate it. Listen.
I mean, everyone knows this now. Don't ever let the computer have the wrong name because no one can get around it anymore. It's so funny. Anyway, so hopefully they straighten that out. Yeah.
Yeah. They did, yeah, yeah, but it's just a nightmare. Are you guys auctioning the wine or no? I don't know yet. I don't think we have that much left.
We were keeping orders pretty tight towards the end, anyways. And we're doing like a staff party on Saturday. So nice and cold. Who cares if you get complaints? Yeah.
Not me, exactly. God, I hope you're still living up there, yeah. Oh. Oh, now that it's over, what was what was going on? Were they constant complainers?
Yeah, constant complainers. Um, they would come down after I left and intimidate the staff, say that we're gonna call the cops on you guys, all this stuff. I went up into the What time did you close? Uh midnight, but we'd stop seating people at 11. Yeah, okay.
All right, yeah. And P.S, not that loud. Not that loud. Went up into their apartment with a decibel meter. We were like two decibels over.
The owner, get this, Dave. He took the speakers down, bought new ones, and reinstalled them so they weren't in the ceiling doing that just to make it better. Like what restaurant owner do you know that would ever do that? No. Never.
No. Deal with it. You're living above a restaurant in New York City. Yes. And it had been a restaurant for a long time.
Yeah. So much pent-up anger about this. Listen, here's the thing. This is like what happened to me in college where this, he's still a bad person. He's this is the only person I'll dox.
Randy Scott, he's a math professor at NYU, at least was last time I checked. He took the room above the practice room at my dorm in college, right? So there was a practice room where everyone who was playing in a band in our dorm building, we all used this one music pla you know, practice room. So I had my amp there. My I had 20 V cabs, which you know, for those of you who know it, I had 20 EV cabs and a custom, you know, one of those like Eddie Munster, like they're vinyl, like they're they look like a couch custom with a K amp, like old school.
Big, big bass amp. Uh there's a there's a kid in there. Uh, you know, the other people had some other stuff. You know, guitarists would bring their own small amps, right? Unless some people, so a couple people had a big fender, they would bring it.
So everyone knows the music room is there. Everybody, right? So when when it comes up, there's a single above it, right? So when the housing, the way it works there is you're not assigned a house. You draw a lot and you choose what what space you want.
He was not last. Okay. Because I was there for the draw. This is not a theory, right? He was not anywhere near last, right?
He chose the room directly above the music room and then got mad that music was playing in. And by the way, we're not playing at night. You know what I mean? And he went down. We know it was him.
He went down, took a drumstick that someone had left on the set of kids, and and and massively punctured all my 15 inch Wolfert Cones. What an ass. Yeah. Yeah. And guess guess who didn't have the money to fix that right away?
This guy. Also, like there were nice cones, dude. Like I bought like a nice twin EV cab, like used, you know what I mean? Like messed up. Messed up.
Not cool. So if you move into New York and you move above a restaurant, guess what? You have moved above a restaurant. Deal with it. You know what I mean?
Like, look, there's unreasonable. People are unreasonable. I get it. Like, you know what I mean? Like, like some restaurants are unreasonable.
But if the restaurant, if you go into the restaurant and that restaurant is behaving as though it's a restaurant you would like to be in when you are eating. Yeah. You need music. There's gonna be noise. Yeah.
Yeah. This is why the the ultimate in New York is when you can do the restaurant or bar and take the apartment above it. Like if you have that kind of cash, and like anyone who has that set up, they are gold. You know what I mean? Because they'll like either they'll rent it to someone they know like a little bit cheaper or like whatever, but like it is what it is.
So anytime someone's like, I not only have the restaurant, I've got the apartment above, you're like, oh amazing. You know what I mean? Yeah. Or like, or the other one is where there's like second floor business above the restaurant, you're like, you know what I mean? Yeah.
Love it. Yeah, but hold, we got 12 and a half minutes left. Let's get to some questions. All right. Davis writes in uh what do you reach for when you're looking to add astringency uh and or dryness to a beverage?
Are tannins the only way of adding dryness? Uh well, if you speak about adding tiny, usually when someone adds quote unquote straight tannins, they're adding like wood dust or like chummed up like grape skins. I don't typically do that, but that's probably not what you mean. Anyway, in the process of developing low ABV uh sipping drinks, um I've expanded my uh organ of extracts with a range of organ organoleptic sensations, uh like mala, capsation, menthol, and bitterance. Uh right now I've been using black walnut and green pine cone extracts, so that's resin and or bitterness and plus color uh um respectively.
Uh but I'm looking to diversify flavor, sensations. Curious, curious what your favorite uh things for this are. So uh in general in drinks, unless it's a very specific drink, I try, I mean, spice capsation, like whatever. It works well in certain kind of drinks, like people like uh and like in small amounts with a lot of very small amounts with a lot of drinks, it works well, right? So, like anything that is good with like a ginger ale or anything that is good with like uh stone fruit likes not to be spicy, but like a little bit, a little little bit.
Like so for we have our our one that's peaches and apricots and bourbon, there's like just a hint of of uh capsation in it, uh, which pops the fruit note without me without you even thinking this is spicy, right? Um I tend I tend I love mala, you know, mala, which is like the you know, numbing session. What do you how would you actually describe Sichuan? Pepper. Like the it's like a motion right well I mean yeah I mean that's what those that's what those people say who call it like 50 hertz or whatever like do people still test batteries with their tongues that's always kind of what I think yeah yeah I do yeah yeah nine volts though yeah such a crappy battery yeah it does the nine volt is the worst of all batteries and what's worse is the recharge the old rechargeable nine volts were even worse than the nine volts it's just so because it the cells are so tiny it's just a bunch of 1.5 volt cells tiny 1.5 volt cells like lined up into that weird little brick and like you know they're good for smoke detectors and like multimeters and nothing else I love them really yeah I really do they feel my DIs and you know they taste great I like I love the taste it reminds me of the electric buzz button this Japanese of nine volt batteries I I honestly I I really enjoy it sticking your tongue on a nine volt I don't mind it I don't I've been electrocuted many times and I mean I don't prefer to do it but I don't know right that seems pretty comparable.
Yeah which is interesting because nine volt batteries are DC right so like uh there's that theory that uh that I've I've mentioned how I don't believe it where it's like people are like oh the it's similar it it comes in in waves at a frequency like 50 50 hertz like the the the electrical you know thing of of mala of Sichuan like buttons and whatnot and I'm like you know um let me guess let me guess this research was done in a country that has uh AC power at 50 hertz. You know what I mean? Like it's like, you know, I'm sure if they did that in this country. And really good grounding. Yeah, yeah, right.
I'm sure in this country it would be uh oh man, going back to uh my aunt for one second, Joe, you'll remember remember what it used to be like when uh stuff wasn't grounded right and you get blown back off of equipment. Oh my god, dude and you're you're you're you're you're you're you're tube amp and you'd go touch your phone. Yeah what yeah I remember like you walk up you'd have your like you you'd have your instrument like if you rarely did you have it so sometimes you would do it so that if you touch something and your instrument the same be like boom or like if you like walk up and like touch your amp boom and you get blown back but it's so disconcerting dude. Uh I think that's a thing of the past, right? Yeah no I mean but all my amps are exactly like that.
They're all two prong you know they're still that old two prong and they're great. Yeah they can float quite a voltage on those things. Worst I've ever been um fire caught fire a couple times my amp my tubes. Really? Mm-hmm oh man it's so funny people now make do you still buying like new old stock or the people are making them new again right um yeah new old stock I do I get hit up by who's this guy um some I get emails all the time about new tubes that come in especially the Russian ones um and also he's also now selling tran the transformers from the old refrigerators that are now being put into circuits oh man they supposedly are so sought after and super expensive.
And heavy as hell. Yeah yeah a lot of iron uh the the most I've ever gotten tagged with is I think 400 volts from an oscilloscope that I was working on. Reached in, touched the wrong thing. Bo. Oh man.
I'm so lucky I'm not dead. Um it's not the watts it'll kill you. Yeah, it's uh yeah, as my dad always said, uh Volt Shock and Ampere's fry. That's what he'd say. Which is true.
Which is why uh, you know, you ever I never talked about it on air, I don't think, but I we thought we were gonna do a series of videos that was all reviewing old restaurant, like not restaurant, old cooking equipment. So for instance, I have like an old potato chip maker that it just sits there, slices and fries potatoes. It's a potato chip robot. And it actually makes pretty good potato chips when it's working, but I never did the video. The other one is they make one that like you you insert like prongs into hot dogs and it just puts electricity through the hot dog and and and fries them up like like an electric chair for hot dogs.
And uh, yeah. And another was one that like makes and boils and cooks bagels. Yeah. But then I think I finally got rid of all that stuff because I was like, I'm never gonna never gonna do these videos. But it's kind of a fun idea, right?
Yeah. Anyways. Um, other than those things, I would say you get a good source. The I I mentioned this because of uh Serena's question last week, but like I tend to use when I want just bitterness in small amounts, wormwood is an easy one to go to. The second one, gention.
Then I would look into, especially if you're willing to do like alcohol extracts, like so low ABV, you can do alcohol extracts. I would look in in liquid intelligence, actually, the orange bitters has a good range of bitterness in it, but I would hit up like this is for the the bitter side, quasia, uh quasia, kinchona, like those are the two big ones along then with gention and and wormwood. And those four are like the big massive four, right? And then for like aromatics and other things adding, like I would do things I I love finding new, like I really right now, I love rhubarb root, love it. Because it uh one of my most popular non-alks has rhubarb root tincture in it as kind of one of the main things.
Oris, which is used in a lot of alcoholic things, O R R R S is great for adding uh aromatic notes to to the the bitter things. Um orange peels, especially like bitter orange peels are really good uh as bitterance. So I would use uh I'd use some things, things like this. Uh what am I missing? Like I really like sweet woodruff, I like uh um there's a lot of like you want something that's like if you I in general I I go with things that are mostly aromatic or things that are mostly hardcore bitter, and that way I can combine the two of them and then kind of make anything in between that I want.
Is that makes? Yes. Yeah, all right. Uh do I give enough suggestions for now? I think so, yes.
Okay. Dr. Smokehouse says, uh would like some opinion, would like to hear some opinions on blood sausages, and if any, a favorite type. So what I have to say, I've never made blood sausage. I've eaten plenty of blood sausage.
So I think like what are we talking here? There's there's texture, right? Firm or basically broken up, right? Like it can range from basically blood pudding to like a firm sausage. Then there is amount of filler, so some are very light on filler, some are not.
Then there is which filler, so rice, oats, corn, flour, right? Those are the main ones, right? I guess bread. And then there is diameter, so what's it stuffed in? Like I get, you know, what's it stuffed into?
Those are these are the main, these are the main things. So what what do you what do we think? I was just looking through a list. I think the only types of blood sausage I can think that I've really had is Boudanmar and Morcia out of Spain. I don't think much fillers from what I can remember.
Boudin noir, I don't think has like any grain or anything like that in it. Maybe a little flour. It has to. To help. Right?
Yeah, but I don't think there's any like it's just too much. It's just too rich otherwise. Some blood sausages also have meat filler. So Morcia has meat filler. Yeah.
And that I do like. I like a meat filler. Me too. Yeah. But I like, I think I prefer like fine gr more finer filler texture like that than like big chunks of things.
I really like the texture of Boudonmoir, like that bite and kind of smoothness. What's the what's the uh what's the the thin blood sausage that's in lamb casings? I can't remember what it's called, but that says pretty good because I don't necessarily want like a bagel. Although I do like when blood sausage like English breakfast is disked, it's like fat and like in like a in like a like a bunk casing, but like discs cut into discs and then fried up a little bit. Yeah.
Does the English side you like that, Joe? You like that, Quinn, right? Yeah, I mean, I think uh English style blood pudding, black pudding is what I'm most familiar with. Yeah, I like that. I like that.
But I also like the ones where they're like, you know, like a regular hog casing, and you cut them and they like you know come out and you put them over something like rice. Maybe rice with saffron, right? Right, Joe? Maybe. Uh, yeah.
But uh, yeah, I don't know. What what other opinions do we have on this? Or should we should we open this up and revisit it next week when like some people can tell us what their blood sausage opinions are? I was forget what country they were from, but I was talking to someone and they were like, I was like talking to them about fillers. They're like, fillers, our sausage is old blood.
And I was like, oh geez Louis. All right, man. Um and we were also mentioning this sausage that I've wanted to try for years, and I finally tried it. And I was like, oh, no, thanks. And John looked up the name of it.
It's from Lyon. So like Leonese Lyonnaise, Lyonnaise, right? They are like they're like masters of charcuterie, right? I mean, pretty much undeniable masters of charcuterie. But they have a sausage that's basically just butt, just butts, just butts.
Yeah. Yeah. And it's it's called it sounds really delicious, right? Andouillet. Enduillette.
Right? Yeah, sounds great. But it's just a pinwheel of intestines. So it's like, you know how like you're like, oh yeah, I like my natural case, which is intestines all the way down. But get this.
For those of you that eat tripe or intestines, don't you usually have it with tomato sauce and hot? Yeah, and hot being the main thing. Yeah, yeah. Hot and tomato sauce, because the acid cuts some of the butt butt butt butt butt, right? And the tomato cuts some of the butt butt butt.
This stuff is served sauceless and cold. And the first time I finally was able to have it, I was like, oh, I don't need to have that again. I don't need to have it again. You know what I mean? For years I wanted to have it, and then I didn't.
All right. Uh Ivan writes in um from uh Pat writes in rather, Pat uh from uh Matilda. Uh writes in one's that we input carbright and what which one of these should I take? I'll take carbrig. Um oh no, I'll take this one.
Uh I recently made some acid phosphate by buffering phosphoric acid with calcium carbonate, magnesium carbonate, and potassium bicarbonate, and then diluting it and the pH is sitting it too. So this is like what Darcy O'Neal did for his acid phosphate stuff, a way to use phosphoric acid in cocktails. My goal is to make a carbonator tomorrow drink akin to Dr. Pepper, and I'm wondering how you would integrate the acid phosphate. I've been adding a bar spoon, blah blah blah, but I'm wondering if it could work as the acid component of a glassid style ingredient.
Now here's the thing. And instead of shooting for six percent acidity in a glassed environment, or it's it's three percent. So you want a three percent solution is what you should be using of it, not like six. And if you start with a 3% solution of phosphoric acid, you'll get much closer to uh uh getting targets that you like. And I use them in, for instance, uh one of our one of our best sellers at uh Contra is something called piscola, which is a verna, right amoro, and then to that phosphoric acid, and that combination makes it into a cola flavor with uh pisco and carbonated.
So anyway, let us know whether that helps, and I'll answer some more of your questions next week on cooking issues.
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