Hello and welcome to Cooking News. This is Dave Arnold, your host of Cooking Issues coming to you. From the Heart of Manhattan, Rockefeller Center, New York City, New Stand Studios. Joined with John. How are you doing?
Doing great, thanks. Yeah? Yeah? Good, good. Yeah, good, good, dear.
Got Joe Hazen rocking the panels. What's up? Oops, there we go. Hey, hey, hey. What is up?
And uh over there in California, Los Angeles, we got uh Jackie Molecules, only gonna be here for the beginning of the show. How are you doing? Yep, good, good. Yeah, yeah. We got uh Nastasia the Hammer Lopez as well.
How you doing? Good. And holding down uh Nanaimo in Vancouver Island. We got Quinn. What's up?
Hey, I'm good. Yeah, Nanaimo. Um what do you guys uh what do you guys got for me? What what do you got for the uh the week? We are on a all tangent, all tangent Tuesday.
Great. Yeah. And by the way, before we do anything, at the risk of everyone immediately turning off. Well, I'll do it at the end. Quinn, at the end, when the when the when the music comes back, I'll just start reading the Shazandros spec, all right?
I have it with me. All right? Okay. All right. I mean, maybe.
I don't know, man. Just let me know. All right. All right, what do you guys what do you guys got for the week? Okay.
I had a really frustrating uh Valentine's Day dinner because of the way the check came and it drove me crazy. It was a prefix. Okay. 120 bucks. Got like a couple supplements.
Which changes the math at the end of the day. And you were eating with someone. Yes. Not solo Valentine's Day, which is a power move. It is.
It is, it is. To go to a prefix by yourself. Bring a bring a bring a bud vase with a single rose and just set it next to your plate. Yeah, exactly. Power move.
Amazing. Yeah, because normally, no offense to all you folks out there, it's amateur night. Yeah. You know, anyone that's worked in a an establishment on Valentine's Day were like, ah. It's like, you know, it's the equivalent of like being forced to work a brunch service time in a timeout.
You know what I mean? It's like, come on, dude. Yeah. You know what I mean? Worst.
None of our regulators are here. Anyway, go ahead. All right. But so when the bill comes, they like the apps were like seven or eight bucks. Then the steak was 104.
I thought you said was That's what I'm saying. And so, and then the steak was listed as 130. Was it a supplement? S part of it came with a supplement, but basically they assigned the apps and the desserts like smaller values so that at the end when everything's tallied up, it comes out to that number. But when you're looking at the itemized list, it was just the most asinine way of breaking it down.
It was so confusing. Once you're doing a prefix, just do a prefix. Yeah. I don't care. Yeah.
You know? Exactly. Don't make it as confusing as possible to read that stuff. Like it's what do they have some stupid app on the back end that's like the food because this must be. You know what I mean?
Yeah, it was so dumb. Yeah. And like it's confusing too. Confusing. And like it didn't cause a scene, but I was like, can I speak to the manager?
Like, this doesn't seem good. Yeah. Is it not a restaurant that normally does a uh they do normally do only tasting menu? Yeah. What is the point of itemizing the taste?
I don't know. Somebody asked you a question. If you get a different appetizer, do they then jack the price of the steak and reduce the price of the appetizer, or vice versa? Let's say you I mean, like, not exactly. I'm not sure.
I mean, like it was so infuriating. As Chuck D said, this makes no goddamn sense at all. Exactly. You know what I mean? Exactly.
Yeah. I boy, do I. Yeah, yeah, yeah. Uh makes no goddamn sense at all. That's a great album, by the way.
Enemy 91, The Empire Strikes Black, Apocalypse 91, The Enemy Strikes Black. No one listened to that one. You know what I mean? It was a good album, though. Um they had a uh an a song that was just against the New York Post, basically just about how much they hated the New York Post.
Yeah. Yeah. America's oldest continuously published daily piece of Bull Beep. You know what I mean? Like, yeah.
That's 190 years of continuous effed up news. It's a gr it's it has a couple of flaws, but it's a it's a good song. Uh all right, what do you guys got? Any other Valentine's Day uh issues? No.
Not for me at least. No? No? I've got my four and a half-year-old nephew here visiting and staying with us, and he's re pretty much refused to eat anything the entire week. So uh that's been interesting.
Where's he from? Long Island, Connecticut? Where is he from? Connecticut. He's also feeling kind of sick, so that's part of it.
Um he's just it it just amazes me how a kid that age can have such a low caloric intake and still survive. Well, what does he normally eat in Connecticut? He's very picky eater. Yeah, well, yeah, I'm familiar with this problem, but what does he normally eat? You know, I don't know.
Mac and cheese is the thing he likes. So you're not making him mac and cheese, is that what I'm hearing? I we we offered it, and he's like, no, I don't want that. Because he's not feeling well. Um but we we ended up at an Izaqayo last night and dragged him along, and then out of nowhere, he just goes to the waitress.
He's like, I'll have Edabame. It's like, oh. Huh. Did he eat it? No, no.
Well, yeah, he did. Hey, you know what you gotta get for this kid? You gotta get this the same stuff that saved my son's cat. Right? We we spent I told this story.
We spent we we got a cat, right? And it had been living on the streets for six months. It was fine. They put it into a shelter, it catches like shelter cough or whatever and almost dies, cost us three grand. Three grand, which we don't have to spend on a cat I just met.
You know what I mean? I would barely save a person for three grand that I didn't know. You know what I mean? Yeah. Anyway, it turns out all you gotta do is rub this crap on the inside of their ear and they want to eat again.
And guess what? It works on people. So they make you put gloves on when you're uh applying this medicine to the cat's ear. The doctor says, the vet says, Well, you know, I don't wanna I don't wanna just, you know, I don't want to give you this med because it could cover up I'm like, cover up what? The cat's not eating, the cat's gonna die.
Give it the freaking stuff in the ear instead of bleeding me dry from my veins, three thousand dollars. You know what I mean? Yeah. Yeah. Yeah.
Yeah. And then after the cat started eating again, we realized, oh, has a respiratory track infection, which resolved itself while it was eating and not dying, anyway. Uh try that with your uh mac and cheese nephew. But uh now you know, now that uh Stupak's not on the uh not on the show, you can tell us more about New Orleans too. Oh man, yeah, New Orleans is you know, what can you say about New Orleans?
Have you been to um the the the best place I like going now is uh Jewel of the South, which is um Chris Hannah's new spot. He's the bartender at um they showed the freaking seventy three. No, I know I know I know him, yeah, but I have not been, no. Oh, Jewel of the South is fantastic. Yeah.
Yeah, where what neighborhood is in it? It's in the quarter. Um, very, very good sweetbreads. Um, you know. The birthday celebration.
So we did the whole the caviar they had with um what did they serve it with? Some crème fresh and like little almost like fried potatoes, a little circular potato discs. Little circular potato discs. All right. By the way, have we ever discussed, I mean, I know we have that sweetbreads is one of those terms that seems specifically meant to treat us like children.
Have them. They're sweetbreads. You know what I mean? I mean, it does sound better than thymus gland. What do they call it in French?
Yeah, see? Like rice veal, yeah. Oh, rice, yeah. But like, anyway, but like sweetbreads, what are you getting it? Not the texture of, not the taste of contains gluten-free people.
Unless you f well, when you fry it, you bread it, you fry it, and then not how are these sweetbreads made? Fried. What? Fried. Yeah.
You know why? That's the way. That's the way. Dude, what about what about you, John? Do you have some sort of like weird braised sweet bread that you like?
I love all sweetbreads. Yeah. I think they're delicious, yeah. Had some last night for dinner actually. Come on, really?
At home? No, not at home. Well, not for my mom's birthday dinner. We went to the Tet Dor. Oh, yeah.
I've been there a million years ago. Oh no, no, I think it's like Daniel Balluste comes. No, no, no. I'm thinking about the door. Yeah, yeah, yeah, yeah, yeah, yeah.
Really want to go there too. Where they also have sweetbreads. Yes. But uh the thing about uh sweetbreads is that like I would love to meet the person who actually dresses like, uh whip up some sweet breads for dinner. Like it's just not one of those things that happens.
When you're home, you know what I mean? Where do you like I know Dietrich's down in Pennsylvania we can get them outside of there. I don't know where to get sweetbreads apart from like the wholesale distributors here ordering them online. Yeah, like you can't just like go to like your local key foods. Yeah, butcher big Y or anything like that, yeah.
Go to the big Y. Guys, we read what? They sell whole rabbits now there. Really? Yeah.
Yeah. Cartanium, but yeah. Wow. How are they? I haven't tried one yet, but I'm interested.
You know the thing I told you, I don't cook rabbit at home because of the whole tiny bone scenario. And I don't want to sit there boning it before I serve it. Yeah. Nightmare. It is.
Nightmare. Uh speaking of uh well no, we'll go ahead. We'll go ahead. I'll go to my crap, my crap later. All right, what else you got?
Wacky Jackie, what do you got? Oh me? Yeah, I I don't know. I mean, you know, it was a blur, New Orleans, but turkey chase, all good as always. Yeah, what do you have?
Maybe the best. Did you have the shrimp climbing, so the gumbo, the fried chicken, and um blow, maybe? Yeah. Yeah, listen. Yeah, what else did I have there?
You know, that was all I had. I know I've said this a bit. Oh, red beans and rice. Red beans and rice. I'm sure it was good.
Sure, that was good. Yeah. I know I've said this a million times, but I'm gonna say it again. I only in the past couple of years, actually, since that guy, Benjamin uh what's his name, who wrote The Secret Lives of Grocery came on, and we were talking about slave shrimp and how shrimp is no longer a luxury. Have I been going back and buying like good shrimp?
And shrimp dishes taste so much better when you use good shrimp. So much better. I mean, it's like, it's like the the shrimp that's like raised in concrete tanks with very low salinity, they're f they're fine, but they're Pablum. They are the chicken tenders of freaking shrimp. You know what I mean?
So, you know, buy like, you know, in in the States, Gulf shrimp, gotta gulf shrimp are delicious. Even like frozen, like wild cock gulf shrimp, delicious. And they just like, I'm just like, oh yeah, shrimp. They taste like shrimp. You know what I mean?
Because for a while, shrimp, a shrimp is moving up the echelon again back in the things and things I like and the power ranking of decapods. You know what I mean? It used to be that shrimp were above crayfish, because crayfish are just about the spices that you boil them and they have no flavor. Right? I mean, come on.
Does anyone here I like I like the mechanism of eating the crayfish? I like sitting down with a whole pile of bodies and then just like ripping the ripping the bodies apart and like popping the tails in my mouth. I love the whole kind of Godzilla aspect of it of like just being like, you know, you know, the destroyer of of worlds, but they don't have a lot of flavor other than the other than the crawfish boil that they're that they're cooked in. Even even the French preps, right? The ecrevice, even the old school, like, you know, actual, by the way, that's another thing.
You have America to thank if you're in Europe for the fact that you don't have a European crayfish anymore. You're welcome. You know what I mean? We've totally wiped them out. Just like we have with a lot of things, you know what I'm saying?
Yeah. But uh, even the official like uh ecrevice stuff, the old school stuff. I mean, is it is it ever your favorite decapod? No. No.
No. No. I mean, listen, even like a gulf shrimp, a real good crab, come on. Yeah. A real good crab.
Good crab. Yeah. Especially if someone else picks it. Oh, yeah. Oh, yeah, dude.
Especially if someone else picks it. That's why I want, I want to see those. I would wish we could visit someone who had that machine that does the automatic picking. Can you imagine just sitting there like crabs in, meet out, crabs in, meet out? Be wild.
Yeah. Anyway, um, what were we talking about? How did I get to that? I wasn't even talking about what I was cooking. Oh, I was talking about shrimp.
Yeah. Yeah. Anyway, I highly recommend people that if you if if you are used to buying just the uh the farm shrimp, the you know, block farm shrimp, which is what I've been block, not black, block farm shrimp that I, you know, the frozen in blocks that I've been buying for years. Just go get some golf, go get some golf shrimp, man. You know what I mean?
Or whatever happens to be the good wild caught shrimp in your vicinity. It's just so much different, so much better. Um, and not that much more expensive. I mean, more expensive. I mean, like twice as much.
But, you know, not I think they can't charge as much for the good shrimp as they maybe used to just because they're competing with the crap shrimp. Yeah. You know what I mean? Probably. So they're probably getting squeezed.
It's probably not great for the shrimper. You know what I mean? It's never great for the shrimper. Never great for the shrimper. Never.
Not big shrimping. No. No. No. Uh all right.
So anything anything you had there that you did not like, don't call out the people, but any like horrible, horrible food or or drinks. No, no way. St. Germain, by the way, that was the other place. Incredible tasting menu there.
Yeah. Do you ever go to like the old school? Like, do you go to Napoleon House when you go down there? Yeah. I love that.
Or you know, a quick something. Yeah. I love that place. I remember when it was an air conditioning. In a Pim's cup there.
Yeah. I mean, what else are you going to get? You could get a Sazerac, I guess. But you go there, you get a Pim's cup. You get like a half of uh the muffaletta, so you can have a hot muffaletta, and then you know that fortifies you for whatever else you're doing till you get to your next place.
You know what I mean? Yeah. Yeah. Parkway, I think is still the best po boy, by the way. Oh, yeah.
So uh George Moats, who is re-releasing his uh hamburger Americ hamburger America book, another edition of it's coming out. Uh he had a bunch of stuff to it. Oh, you're just giving you're trolling me. Nice. Listen, I handed that in.
I'm being I'm being ghosted by my editor. We'll see what happens. So um the yeah, he's releasing. He's gonna come back in in a in a month or two to talk about it. But he he now has I forget which oh Camilla Camilla Camellia Camilla Grill in uh New Orleans, their hamburger po boy.
And he had the uh is it Liegenheimer or Leidenheimer, the famous Pope Boy bread, had it shipped up frozen. That bread is crazy. The po' boy bread is nuts. So the people who get it in New Orleans, they they get it like every day, sometimes twice a day, because that stuff does not last. You know what I mean?
It's one of those breads that cannot be made to last. What's really weird to me, and I'm sure we'll talk about it when George is on, but is all of the various different breads that look very similar to that, but are all completely different. You know what I mean, in terms of their function. And if you give the wrong one to the wrong person, they will call you terrible, terrible names. Like uh, like if you handed a poeboy roll to someone trying to make a bon me, they'd be like, What what?
You know what I mean? Um Poe Boy bread is supposed to be like oh, this weird, it's a weird, dry exterior and like a not dry, fluffy interior. I can't really describe it. What can you describe it, Jack? You just had it most recently.
Yeah, I it I mean, it's like French bread, right? Well technically, I mean, no one in France would eat that bread. That's what I'm saying. There's all there's all these things that go by quote unquote French bread or like hero rolls, right? Or even like is it like an American when an American says an Italian roll, do they basically mean a French roll with sesame seeds on it?
I mean, what is it? What is it really, right? But like no. But it's like it's like paper thin. It's it's you know but like paper thin and like the the the thin outside, like it just doesn't last because that weird dry outside skin versus the that interior being soft, it just I don't know, it just can't last.
So they freeze them. If they're gonna ship them, they freeze them and then thaw them, you know, very specifically right before service. Like not like hours before service. They thaw them right before service. Uh anyways.
So that's why the best poised are at places like Parkway where they actually bake the bread, yeah. Yeah, well, but but this so this bakery, Leenheim or Leidenheimer, I can't remember. Uh they do something like they they do tens of thousands a day. T many tens of thousands a day. And they're cranking it out of the same bakery they've been using since like 1909.
You know what I mean? It's like it's uh it's a lot. Yeah. Um boy what's well okay. What's your pool of choice?
Now I have to get into this freaking thing. For me, fried shrimp or the half when they do a half and half like fried shrimp, fried oyster. I like the seafood. I'm a debris guy. All the like scrape scrapings off the outside of the beef debris at like uh what's that place called?
Uh Mama's right, right? Mamas? Mother's mothers. Yeah, that place is delicious. The debris, yeah, the debris sandwich there.
Yeah. Serious business. Very good. Yeah. Yeah.
Serious business. Yeah. Anyway. Uh all right. Uh Stas, what do you got for me?
Well, you're coming to LA. Uh yes, but what do you have for our listeners? You want you want you to push going to LA? Yeah. I will be in Los Angeles from when am I going to be there?
Um February 26th. Yeah. What am I doing that people can come to, though? They can come to your talk with Harold McGee at Mount Serving. Yeah, yeah.
Okay, and that is on the Wednesday. It's almost sold out, so actually it might be sold out. I don't know. But it was almost sold out yesterday. So Kevin Jung from Noma is going to moderate Harold McGee and I talking about I'm not sure what.
Right. Does expertise really matter in the age of AI, I think is the saying. Nope. Don't need to come. Nope.
There it is. There's the answer. Yeah, I'm I'm sure I'll stretch it, but that's basically it. Nope. Yeah.
Uh oh, we have a caller? Caller, you're on the air. Hey, this is Patrick Cullen from Brooklyn. How are you guys? All right.
How you doing? Good. Hey, I have a uh a roo question uh on the New Orleans theme, which is uh um I know Quinn has mentioned doing the roux in the oven. And I was trying this and it was taking too long. Then I was trying to make a really dark roue on uh 120 induction hooktop and uh and a um crusade uh enameled cast iron, you know, whatever it's enameled cast iron.
And I assume I don't have your little Let me let me guess it burnt it burned in the in the La Crusade. No, the opposite. Really? Is that is that I could hold it on the highest setting and it didn't it it seemed to infinitely not be able to burn. And I can assume that the induction thing throttled down or something.
Yeah, that's what that's what happened. I'm curious. I'm I'm I'm curious if you had a better setup, like a control freak, is there a temperature you would be setting to to get the rue darkness and it would hold, are you going above and it's a question of time? And this I guess the same thing with with with the oven. So uh yeah, 100%.
I I I get you and I'm asking it's odd that you aren't so most of my tests with powerful induction things on cast iron, and let's just like a lacrosse or le crusay, le crusay, yeah. Lucet is fundamentally cast iron with an enamel coating on the outside of it. And the issue with cast iron is that you can get hot spots because it actually takes a long time for the heat to radio outs uh radiate out. So most induction things, if you if you uh take flour and just sift flour, a fine layer of flour dry into uh your pan and then put it on the induction and then hit go at a hundred percent, you can see the areas of the pan that get hot fastest by how fast they uh how fast they you know brown your your flour out. And you'll notice in most cast iron pans that you test that you'll see a very definite ring for the induction uh unit where it's heating it just because it takes a long time.
And also, I tell my son this all the time, I don't know why he won't listen to me. It's like he doesn't trust that I have any expertise whatsoever. So he would also agree that expertise does not matter in the age of AI. But I'm like, you cannot you should not set a cast iron pan on your finished cooking temperature and then immediately put food in because it's gonna overshoot and then come back down again on an induction thing, uh an induction thing, especially because the control freak is measuring from the center of the pan, but it's not heating from the center of the pan, it's heating in a ring shape. All right.
So that said, with a control control freak, for things like onions and alliums and sweating, I usually just set it to but depending on what condition it's in and how good your temperature probe is somewhere between uh 240 Fahrenheit and 250 Fahrenheit, right? And I just let it sit there for hours, right? Or for you know over an hour. And I move it around uh so that stuff stuff can move. I think for a roux it's gonna be slightly different.
You're never gonna get something that can be static that long because once you are browning, it will probably progress browning. It will just happen at a much slower rate than it would if your temperature was well above the browning point. But I would guess that if you did something like somewhere between 250 and 260 that you're gonna be relatively chill. I would say maybe 250. I would do I would start around 250 because one of the things with onions when you're doing them is they do eventually kind of brown out but a lot of that is actually sugar breakdown, actual caramelization, and the fact that the onions are slowly dehydrating as they're as they're cooking, right?
So in a roo, the dehydration happens relatively soon, I would uh guess, right? Because there's not that much uh butter in there. Um anyway, it was just making any or oil, depending on who you are or what you're doing. But uh, I think I think this makes it makes sense. And actually, you know, I have a product suggestion uh related to uh related to this.
Uh I feel like all the rants over the years on the show. I think like, you know, this is tying moisture management and anger management together. Yeah. So what if what if there was a product called the control freak, but control, comma freak exclamation point that you could actually hold your anger but hold it at a specific degree and not above instead of uh boiling over. Like this seems like it has your name written on written on it.
Yeah, for sure. Yeah. Control freak. Yeah, I get it. Yeah, yeah, yeah, yeah.
Right. I I could use this too. You know, just at two two 242, you know, you know, Fahrenheit. But not above, not above. Yeah, because you just maintain the anger at the constant temperature.
Yeah, if if I were an egg white, I would be over whipped very easily. You know what I mean? I go from I go from not you know having any peaks at all to being over whipped quite soon. You know what I mean? And in the window between the air mode, the air mode on this device, even though it's not a pressure cooker, it would just spew hot fat out.
Yeah. That's like when it just goes to the just you know, you have the wrong pot on it. So it's very dangerous because, you know, it's it mostly works, but then when it goes to that setting, you know, you could die in a hot, a hot chicken fat accident. Well, this is why you need multiple safeties on anything. This is why the f the first generation pressure cookers had such problems.
They didn't have multiple safeties. You need multiple, you need multiple safety, like things to vent on. You know what I mean? Well, the Kudric on the current manual, at least the one I have, says the accidents of your grandmother's pressure cooker are a thing of the past. Yeah, yeah.
Yeah. I mean without specifying without specifying which. Yeah, and without specifying my grandmother. You know what I mean? It's so funny.
Because like uh the thing is like that's really aimed at people my generation because the pe you know someone who's 20 now, their grandparents are what in their in their 60s, right? I don't know, 60s, 70s. I mean, like, my point is is that like, you know, pressure cookers have been okay for a long time. So it's people who are in their like 50s who are writing this copy, right? Thinking about like my grandparents, you know what I mean?
But like people who are in their 20s, their grandparents are 30 years younger. They didn't use pressure cookers because they were so frightened of my grandparents' pressure cooker. They should be like, don't be afraid of pressure cookers like your dumb butt parents. That's what they should say. You know what I mean?
Anyway, don't don't use this for bomb manufacturing, I think. Oh my yeah, well, you know, two I don't know, is it too soon? It was a long time. That but that's literally what happened. Like there was a pressure cooker bomb here uh on 23rd street.
I think no one was no one was killed, thankfully. And of course the the marathon bombing. But you know, listen, any th anything that can be sealed can be turned into a bomb, right? And you sometimes often by mistake. Uh I mean, this is this is this is not to not not to keep suggesting uh further tangent than I will I will I will hang up, but you know, the anarchist cookbook by Dave Arnold would just, you know, but it would be a menu of all the things you're not supposed to do with all your equipment, you know, and you have to you have to take your name off it.
Yeah, sort of, you know. Well, the thing is if your name's not on it, no one knows what the problem is. It's literally a cookbook, though. You know, it's really a cookbook. Well, this is like you know what's not literally a cookbook, and it somehow keeps getting put out as such as the futurist cookbook, right?
So there's the anarchist cookbook, which gives recipes, most of which will kill you as opposed to the you know, people that you're trying to cause anarchy with. But the futurist cookbook isn't even actually a cookbook. It's just like, you know, you know, put a cucumber in the middle of a dish and pour motor oil around it. And you're like, well, I hope people are leaving one one star reviews on on Amazon and they're you know, buying the future cookbook and making that dish and buying it to the case. Yeah, Amazon people are dumb enough to do that.
Or someone's like, the recipes were good, but the book arrived damaged, one star. You know what I mean? I'm like, whoa, so they were okay with the motor oil and the cucumber, but not with the fact that their book was dented. Jerks. Anyway.
Uh anyway, I'll I'll uh I'll I'll I will I will let you know further rue experiments. I'm not the the control freak, I do not have it, so I'm using a duck stop with with completely imprecise control. Listen, so you cannot trust I've said this, I know I've said it before, I'll say it one more time in case people don't want to go through the backlog. Get a kilowatt. You don't you need to use that brand name, but get uh, you know, one of those plugs that you plug into the wall and then plug your induction burner into it, and you can see how much it throttles down when it gets I was shocked because I was trying to measure, I was trying to measure a bunch of stuff when I was doing moisture management, and I could not believe how fast this induction burner throttled down because it did not have adequate um uh cooling for its circuit.
So it's just as soon as it can be. So it's something it's it's throttling down so it doesn't overheat. Correct. Period is the reason the program yeah. Program.
Okay. Yeah, but you know what it doesn't do ever? You know what it never does? It's never like, whoa, whoa whoa I suck I'm turning down now you know what I mean it doesn't tap out and be like hey and it's probably happening with the cast iron because you're probably heating the electronics more than you would be with like you know a pan that not it's not cast iron good good chance that you're probably throwing more I mean I have I have in another kitchen a like uh induction range that's on 220 I haven't tried this I'm guessing that one it's gonna scorch immediately a completely different experience but I haven't tried it when you're using I like I always say when you're using cast iron on induction just let it settle out like if you're if you you know let it settle just give it a couple minutes before you put the stuff in and then let it let it you know even and then it's fine. It was great.
You want it at the lower temperature like the lower temperature then bring it up to the high so that the even or does it really what I would do is like let's say you want it if you want it at like you know if you want it at 240 or 250 right if you set your induction at that and you put the cast iron on it like by the time the center's up the outside the the ring is going to be a like 35, 40 degrees hotter than that. But you know over the course of five ten minutes it'll all even out and then you're fine. So you like that that you know that's kind of what I mean. You could also just slowly ramp it up and then the the part of the ring will you know that where it's actually heating is never going to go crazy over. So you could use either but I think it's easier because you're not gonna hurt the pan with the amount of overheat that you have you know I would say it's easier just to just you know put it on let the pan preheat for a while and then you know cook as normal.
But yeah, get a kilowatt. They're only like 15 bucks, I think, on Amazon. You know what I mean? J they're fun just to have anyway, to see how much energy your equipment's actually pulling out of the wall. Got it.
All right, cool. I'll experiment. Thank you. All right, thank you. Um what do you got for me, Quinn?
You haven't said anything today. Yeah, I'm just waiting. Um I had a pretty good cooking weekend. Friday we did uh from scratch uh beans and weenies. So we did uh cranberry beans and a little black bean from dry, and then like a base of uh, you know, chamizonian, various paprika's a little ketchup, you know, like a sweet, sweet sort of barbecue-y flavored uh baked beans, not baked, but like a bean.
Do you make baked beans? Again, uh, we didn't bake these, but again, we it was uh, you know, just in like in life, do you make barbecue beans? And then we oh barbecue beans, yeah. I don't think we may we may not have with baked beans, you gotta ask yourself what sugar you're gonna use. And since you're in Canada, you should use Crosby's molasses.
Well, I actually I finished these non-baked but still barbecue beans with a little maple syrup. All right, that's also yeah, those like look, maple syrup, crosby's, you know. Just don't use don't use crap molasses, especially if you're in Canada and you have access to Crosby's. You know what I mean? Like, no offense to the grandma corporation.
But but don't use her. Yeah. This is not your grandma's molasses, you know what I mean? To to re reference the uh previous caller. Yeah, Crosby's.
Or if you're in the south of the United States, Steens, also good. You know what I mean? Steen's great. Crosby's good. Use a molasses that you're willing to put on your pancakes.
You know what I mean? Anyway. And the beans were good. I also had some beans I cooked. Yeah.
Go ahead. And we got some uh like all beef hot dogs from the local butcher. That was quite good. And then yesterday was Sunday into Monday. We did a breathed lamb neck that turned out uh very good as well.
Mm-hmm. What'd you would you would you first of all, hot dogs? How do you make them? I'm assuming with skins, correct? The beans were all my cooked them with the beans?
Well, yeah, but the beans were almost done. We grilled off a few of the hot dogs and then chopped them up and then threw them in for like last 20 minutes or so. Listen, I guess if you're gonna hack them up, the skin's not as important. But do you in general not like skinned hot dogs? Are we gonna have this argument now?
I do not wish to have this argument. I mean, I don't I don't eat a lot of hot dogs, to be honest. Okay. All right. So when uh when Robert Simonson comes on with his hot dog book, because isn't he writing a hot dog book now?
Is he? I know someone else is coming out with a hot dog book that we should um what's her name? I think Simonson. Simonson is puts out an awful lot of social media about hot dogs for someone who's not gonna do a hot dog book, considering that, you know, he'll write a he'll like wake up in the morning and sneeze and a book comes out. You know what I mean?
Faraday Sadegan, probably mispronouncing her name. Yeah, but yeah, she's coming out with a hot dog book and we should probably get her on. I'm not sure. But yeah, we should probably for sure. Yeah.
Where like where is she based out of? What city? I think here. New York? Yeah.
Oh god. All right. May 5th, yeah. All right, let's do it. Yeah, yeah.
I mean, like, you know, let's do it. Yeah. Yeah. You know uh I like a hot dog. No, you I know you like a hot dog.
And then we can have the all the arguments that we need to have at that point. And we could save them for then. Perfect. Yeah. So uh Quinn, you know what I cooked this weekend was the Austrian beans.
I finally finally cooked them off. This they're Scarlet Runner beans. Yeah, scarlet runner beans uh that were given to me. Uh thank you. Uh and um in in Austria, they're called beetle beans.
Uh in Austria, this is served as a cold salad, right? So you would cook the you would cook them in water, drain the water off, and then uh add chopped onion, um uh apple cider vinegar, salt, uh pepper, and sometimes uh some herbs, and then uh raw onion, right? And then you drizzle over it this Austrian uh pumpkin seed oil. Okay, so I didn't do that because one, it was a million degrees below zero, it hadn't heated uh, you know, warmed up yet. So I was like, I'm gonna do a hot prep.
And secondly, in my house, raw onions aren't a like they're kind of banned in my house, raw onions. So I substituted, so I did a hot prep, and instead of raw onions, grated radish, uh, because some other Austrian lady was like on the internet was like, you could use grated radish if you don't want the onion. Okay. Now, first of all, Scarlet Runner beans are delicious, right? So I just cooked them with very few spices.
I did it, you know, uh sando style, but I didn't s uh strain the liquor. I cooked them until they were tender, and then I threw them in the oven until most of the lick liquid had evaporated. So they were relatively dry, but they hadn't been drained. Uh then I served them with grated radish and this pumpkin oil. Now, the pumpkin oil, this Austrian pumpkin oil, I'd never had it before.
It is almost black. It is not like any other pumpkin seed oil I've ever used before. It is like looks like motor oil, but it is on these beans. It did oh, I did add the uh apple cider, by the way, for a little acidity. Uh apple cider vinegar.
The um it's delicious. It's this crazy dark pumpkin seed oil, real good. So, you know, kudos Austria and sorry that I did not eat it cold the way I'm supposed to. You know what I mean? I still have some pumpkin oil, so I can get like American runner beans, and then maybe the next time, you know, maybe I can buy myself, I can have them with the raw onion.
You know what I mean? You ever use grated radish on things? Not daikon, like like, you know, like like breakfast radish. Yeah, no, I haven't. It's good.
Yeah? Yeah. You grate it like you would, like, you know, you shred it like you would shred for like lotkas, but you know, but they don't weep, they're drier, right? And they're good because they have um that aggress a little bit of that aggressive hit that an onion would give you, but instead of onion. Yeah, radish.
Yeah. You know what else I did this weekend? Golden fullafo. Oh, how that go. Good.
So I made b so here's the thing, right? So for those of you that haven't been following uh my obsession with Crisco Corporation, which is that well, actually used to be Procter and Gamble, they came out with uh a uh a shortening that they had put beta carotene into and then creamed it up and they named it Golden Fluffo. And there was all these advertisements in the 40s and 50s where they would have like, you know, one half of the ad was fried in regular shortening and the other half was fried in golden fluffo and look how much better the golden fluffoe was. And you know, one was you know, biscuits done with regular shortening, and one was biscuits done with golden fluffo. So I ordered beta carotene and I used a vanishing amount, like vanishing, because I was looking up trying to figure out how much to add.
So I added a tenth of a percent of at one tenth, so a tenth of a gram, a l one point one 0.11 grams into a stick of butter, right? I then heated it up to about 160 Fahrenheit, stirred it in, and then I did the same to another stick of butter. I just melted it but with no beta carotene in it, right? And then this is just buying bulk beta-carotene supplements off of Amazon. I then uh put them both into ice cube molds and froze them, right?
And then grated them into my standard kind of biscuit recipe, which is um off the top of my head, like 196 uh grams of uh buttermilk, like 11 grams of uh baking powder, like a gram of soda, like probably on the order of 10 grams of sugar, I don't remember, and I think 200 grams of flour and eighty grams of butter. All right. So you grate the butter and some salt. You grate the the butter into the into the flour, stir it, then mix in the s uh mix in the liquid. That you can dissolve the salt into the liquid, by the way, if you're using kosher, if you don't have finely uh you know, grant granulated salt, then uh you make it into a dough, rest it in the fridge for a half hour, roll it, trifold it, roll it, trifold it, cut it, bake it.
And I said to people, which one of these do you like? And no one could tell the flavor difference. There was no flavor difference whatsoever. Now I I could try more, but they did look better. They looked more, they didn't look crazy orange, they didn't look oompa loompa.
So I was afraid to go too high on the beta carotene because it would go, you know, carrot colored, oopaloompa. But at a tenth of a per uh cent, it was good. And more people preferred the the golden fluffo alike than than not. So I'm wondering whether I can just mix it into the buttermilk, maybe instead of mixing it in, doing all the thing like having to mess with the butter. I haven't tried it in fried goods, and I'm not gonna be able to do a side-by-side because I don't have two identical 3,000 watt fryer modifieds that I can do, one with beta carotene oil and one without.
So I'm not gonna be able to side-by-side that. But the initial tests were people enjoyed the beta carotene. So it could be something you could just sprinkle in as a food color. No one noticed a flavor difference. When you're frying, the beta carotene should, because it decomposes into vitamin A, I think it decomposes into.
Uh you should be able to realize some antioxidant benefits in your oil as well, maybe. Anyway, so that's what I was doing. That's what I was doing this weekend. Um, Nick W. Well, Nick, Nick wants to know about the coffee trials.
It's basically just the the same stuff that's in the book. So it's nothing new. We've we basically followed that recipe. The only difference is I use a much more accurate grinder than I used uh when I wrote the uh original book, and I now use a tank. And I recommend that anybody who uses uh rapid uh nitrous infusion, go buy the tanks while they're still legal and get the adapter that adapts the tank to your to your EC.
Um just remember that you're losing, I forget the number because it's off the top of my head, but you're losing something on the order of 15 PSI going through the check valve into the into the EC. So you have to set it. I would set it to be not the the regulator that you buy to take the tank that is honestly only used to use nitrous as a drug. They're only really selling these tanks so that you can use the nitrous as a drug. And they only sell these regulators to try to pretend that you're using them for whipped cream.
Let's be honest about this, right? But um, if you set the regulator too high, it will vent catastrophically. So what you want to do is turn the regulator all the way down and then put it onto your bottle and then turn it up until it, you know, make sure that it's stable. But you can pretty much go as high as you want. You're not gonna hurt the the e the EC with the regulator that you have, and then keep it constant for your for your tests.
And that way you can do any amount that you choose, right? You don't have to worry about how much uh you're doing. So anyway, that's what we're doing. Um Nibble says, Nibble, Nibble wants to know about the hood I'm using. I've not been able to install the hood.
I cannot work on the here's the problem. I cannot work in my apartment on the weekend, and I don't have as much time during the week before five when I can work on the hood as I want. So right now, just like a car that has been stripped of its wheels, uh is it is sitting on blocks on top of my stove. I've left like four burners open, but uh, you know, the rest are covered up. And so like it's just literally sitting there like hood like above my stove, but uh not not yet uh attached.
So I will let you know. Also, the hood that I got has a ridiculous amount of like this the CFM rating on it is absurd. It literally has inside of it four fans that go into two 10 inch, 10 inch ducks. Is it 10? No.
Is it eight? It's big. It's eight. Two big eight inch round ducks, which I then have to like take both to the ceiling over and then out my window in a way that is not very apparent to people, right? Now, this amount of uh if you turn this all the way on, I think it would suck every door into building shut.
You know what I mean? So it would require makeup air. Now, the problem with makeup air is is you don't want to pull the makeup air from where you're pulling, from where you're pushing out your fumes. Otherwise, you could short circuit it. So in my house, that's a little bit of a problem.
If I want makeup air, I have to get makeup air from basically the same window. So if I'm shooting out of the top, I need to get it in from the bottom. So I can do it, but the reason I viciously overpowered this hood is because I can turn it on low and still have a lot of suction and it will be blessedly quiet, right? Right now, like hoods that are incredibly loud are so so irritating. That's why if you have the money and the space and your own house, right?
Just the the putting the putting the fan on the outside of your house so that you don't have to hear it. Oh you know what I mean? Right, John? Yeah, no, 100%. You know, I mean, professional kitchens are irritating, but you can't hear the hood.
But you shouldn't be able to hear it too much. Yeah. I mean, a little bit. Yeah, yeah. How much do you love in a restaurant when people when you don't balance the hood right and people can't open the door?
Infuriating. Yeah, the worst. Yeah. Nothing says welcome like I can't open the door. Exactly.
You know what I mean? Or the in the winter, the inner door slams shut. Yeah. That's the best. I love it.
I love it. Well, at least you haven't well had an inner door. Like, like for us, like uh the way that the bar contra is is that the front door is like 12 feet tall. Yep. You know what I mean?
So uh it goes all the way up to the top of where we're allowed to do anything, right? The entire front face of the building where the door is a door. So what that means is I cannot put a vestibule on the street, right? And you can't put a vestibule on the inside because that's half of our seats, right? So, like fundamentally, there's no way around this problem.
We have a curtain, but people move curtains, and then the person who's sitting right by it, they're getting their butt froze off. Yep. You know what I mean? No winning. No winning.
New York City, yeah. Well, you know, remember, uh, we went this goes back to our New Year's episode. You know, it's just a series of irritating tiny losses. Yes, exactly. You know what I mean?
Yes. Life is just one tiny loss after the yeah, yeah. Tiny losses are the new big wins. There you go. That's sad.
You know? Yes. Yeah. Uh hey Stas, what else are we doing, by the way, in LA that people can go do? I think she was disconnected.
Yeah. I think we're doing some other stuff. I might be doing some stuff with uh, I don't know if Mike's in town from uh Thunderbolt or whether he's doing work in Denver, but uh Harold McGee will be there. I know Ariel's coming into town. I'll be there.
We're probably gonna do something else that uh folk can do uh if she comes back on. Um desert platypus. I think we already answered this question about using uh high proof, right? We did the infusion stuff last week, I think when uh Alex was here. Yeah.
All right. Uh and we also talked about Yerba Mate when Alex was here. Yeah, we do. That's still on the on the questions list. Delicious sodas.
Uh okay. Sherry, uh we didn't talk about this. Sherry uh said, uh, following up on the discussion of live fire cooking. Could you explain the off on, off on process? Is it good for any type of protein?
Yes. Uh would also be interested in any other resources. Unfortunately, there uh Sherry, there aren't that many resources out there on this technique. So I'll give you my history with the technique, and you know, John who's shaking his head in agreement can, you know, weigh in on his history with the technique. But it goes back to this.
Everybody knows what I'm gonna tell you this, and you're gonna immediately be like, yeah, everyone knows that. Rotisseries are delicious, right? Rotisserie cooked foods are good, right? Why is it that rotisserie cooked foods are good? Why?
It's because there is a high, high instantaneous heat input, right? But a low average heat input because the food is constantly rotating away from the source of heat and allowing that area to cool down. So what it does is it very slowly cooks your meat, pushes the temperature of your food up, right? But at the same time providing a nice crust on the outside. This is why rotisseries are and have been for centuries considered a very good way to cook meat, right, John?
Yeah. Yeah, rotisserie. Yep. Yeah. And this is what Harold McGee, because we used to talk all the time, Harold McGee was like uh, you know, Arnold's law of instant high instantaneous heat, low average heat equals delicious, right?
And true. But I had never thought about it in terms of cooking in an oven or in terms of cooking on live fire. However, if you talk to people like, let's say David Kinch or like, let's say Thomas Keller, right, they have known that the way that they've been cooking uh in their restaurants, once they decided that everyone knew how to use an immersion circulator and that everyone knew how to do sous vide and it was no longer the cool kid trick anymore, right? That they were going to go back to older techniques to get the same effect. So they started doing things like their chickens would go in and out of the oven a billion times.
Or uh people who were frying things, you'd fry not once, not twice, you'd fry two, three, four times because you're trying to do this the same thing. So this is actually a technique that has been used traditionally forever. It's just people don't really talk about it in this way, right? As being a cooking strategy. Um it really came to my attention that this was the strategy I wanted to use for live fire cooking when I started using a tandoor, right?
Because a tandoor, uh the way that I would heat it, if you're heating your tandoor hot enough for non, right? So in non-bread, you're actually sticking it against the um outside of the, you know, that you're actually sticking it against the wall of the oven and it's cooking, you know, in like a minute. You know, it's cooking, I don't remember the exact numbers, but fast, right? And any oven that's hot enough to do that is too hot to cook a piece of chicken all the way through without burning, right? And so I became accustomed to in and out and in and out.
And then I realized that, oh, this is a very similar operation to what you would get um in a rotisserie situation. But you can do it on any size of meat, right? You can do it on any size of anything because you can just adjust how many times you pull it in and out. And you can do it based on getting the outside crust and the inside exactly the way you want it, because really the crust never gets so much that you're not happy with it. No one's ever like, oh, that's it's too good on the outside.
You know what I mean? Is that ever happened to you, John? No. No. No one's ever like, oh, too delicious on the outside.
What's wrong with you, jerk? It doesn't happen, right? Uh and so I adapted that also now when I'm doing horizontal cooking, right? So I was hashtag vertical grilling for forever, right? Which is tandor.
And then even when I went horizontal again, when I went back to horizontal grilling, now I'm I'm much higher flame than I normally would, and off on, off on, off on, off on. And it's also more um, it's more what's it called, uh forgiving. So if you're if your heat starts dying down, but you've already cooked the stuff mostly through and you're just going off on, off on to do like a last bit of heat as you're warming up, it's a lot more forgiving for having coals die down in one area. It's also because you're moving food around a lot, it allows you to uh adjust for the hot spots to the cold spots on your grill more easily. But it also works uh with regular cooking in an oven and in a pan.
And what do you anything to add on that, Don? No, I mean that sounds good. I added a couple articles uh in the Discord talking about this, if you want to read more behind it. So who wrote the articles? McGee and Kenji.
Yeah. So McGee used to have the uh flipping burgers argument, which I think is slightly uh different, right? Uh that was the old school thing. But yeah, I'm a big believer in uh off again, on again. It's the way I do it, it's the way I do everything.
And it it is, I think, even though it's very old technique, not one that people talk about enough. And it's in it's it's you know, it's what the miracle of moisture management was all about, right? It's it is my it is my preferred way to manage moisture in meat. Uh and yes, it works on all meats uh and other things as well. But uh proteins, yeah.
Yeah. Okay. Um Balloon Knot wants to know uh are there any culinary applications where fume silica is the superior choice? Well, to what? To other silica.
Uh fume silica is very fine, almost like nanoparticle silica that I guess is deposited on services because they kind of vaporize it. And I looked I've never used it. I use the the way that I use silica, I use Kesel Sol, which is a silica salt, right? It's it it's in liquid. Uh and I use it as a fining agent because you know, silica has a silica suspended silica has a a charge, right?
And because it's very, very small, uh, it is uh a colloid, so it doesn't settle out, right? Even though it is fundamentally sand, right? Uh but I don't really know what you would use fuse silica for. I've sorry, fume silica, fumed, not fused. Um, you know, people use it i as a as a thickener.
I I can't really figure out what you would use it for in food. They use it as an anti-caking agent. They use it, but I don't uh I'm any nano any newish nano nanoparticles, I'm a little bit nervous about using until you know how the nano-ness affects, and I'm not hyperword silicon in your lungs kill you. You know what I mean? Like that I know for sure.
But you're not inhaling this stuff. I mean, I definitely don't inhale it. But you never know. Like w silica that gives you lung disease is a very pneumoconiosis, right? Is a specific range of silica sizes, right?
So sand isn't going to give you a pneumoconiosis, right? Uh, because your lungs will reject it. And it might be that a nanoparticle is small enough to also not give you silicosis. But like, so the reason asbestos, which isn't silica but is, you know, related, uh, it was so so dangerous is because the particle sizes that it would make were perfect for embedding in and giving you cancer in your lungs and in in in the you know, pleura around the lungs, mesothelioma. So the particle size can make a very big difference in the potential danger to your system.
So anytime there is a new particle size that something is that you're using in a food stuff, if you're gonna inhale it, or this I mean it's a I'm not saying I I'm not saying that it's bad. I'm saying I'd like to know a little bit about it. So I don't really know how to use it. Uh, but you know, you let me know. You let me know, balloon knot what you want, what you're looking to do, and you know, me school me on it.
Uh West M says, I recently found an old set of who waterless cookware. Uh I've mentioned uh waterless cooking a few episodes. I mentioned it. I used to mention it a lot. I saw a video of some food network test kitchen guy doing that, and he did it in a little crese.
And he's like, Where's the where does the water? Where'd it go? It's like you need a seal around the lid. Yeah. So yeah.
I don't know. Listen. Uh I'd love to know some good applications to tech techniques and why use it over other ways of cooking. So waterless cooking, there's a there's a okay. Okay, okay, okay, okay.
This was a movement that started a long time ago. Long time ago. But the first waterless cookers that were sold as quote unquote waterless cookers were sealed aluminum. They were made by oh no, who made them? One of the companies is still around.
Like they uh I have like three or four of them. You gotta be careful because the early ones have asbestos in the bottom. Okay? For real. Uh and what you do is is they sealed, and then they had a heat moderator on the bottom.
So you put a moderate amount of heat on the bottom, and then it just make it just vaporizes the water that's in the food already. So you're not adding water, that hence waterless. And because the vessel is sealed, right? It will keep that moisture in there. So you're locking the moisture that it came with.
You you you end up roughly with the amount of moisture that you started with because you're not venting anything to the atmosphere. That's the theory. Now, they're not sealed. So anytime that you actually boil something in it, right? Any sort of X well, the actually the early ones are kind of sealed.
Not like enough to blow the lid off, but it takes a very tiny amount of pressure over pressure to blow the lid off of something. Right. If you think about it, right? If you think about something that's 10 inches across, right? What's can anyone do that math real quick?
How many square inches that is? I can't. No. Someone who can do that math. So 10 is five.
Most things are bigger than 10, right? Let's say it's 12. So that's six. So six inch radius, right? Six inch radius squared is 36, right?
Times pi, right? Pi r squared. So you got 36 times three, 100, right? So uh half a PSI of overpressure is like 50 pounds pushing up, right? So very, very hard to actually create pressure inside of a pot where the lid isn't being actively held down by clamps, right?
Um, right? Okay. So what you're doing is is you're trying to just add enough like energy such that you're creating a steam environment but not losing a lot of liquid. And so this early waterless cookware was kind of semi-sealed but not 100% sealed, and there would be a vent in the top where it would vent excess pressure so that you wouldn't blow the blow the lid off, and you're trying to make it such that you wouldn't vent anything. Uh the more modern, i.e.
20s and 30s ones were made by the Guardian serviceware people, and those ones are just a heavy, well-machined aluminum lid that sat down in it. And also the electric waterless cookwares that they still sell to this day, right, uh, are just about well-fitting lids, right? That have like uh almost like a liquid seal, like a like a liquid seal or ring seal around them, such that if you add extra energy, they will, you know, vent, but they won't naturally just let stuff evaporate off. And what are they good for? Well, they're really good for so if you're doing a braise, you actually want to get rid of some liquid.
Don't let anyone tell you that you don't, right? But you want to control it. So in some waterless cookware, what you can do is is you can evaporate off the amount of liquid that you want and then turn the temperature down. Or if you're cooking in the oven and you don't want to let any more moisture go, you can do it that way. But what I use it for mostly now is potatoes.
They're my favorite way to make mashed potatoes. So you do waterless cooking of the potatoes, you add a little bit of water because nothing's perfectly sealed. And then when you mash them, you've added no water. And so I think they're they're really good. Um drink spec.
Yeah, yeah. Uh all right. Well, I have another drink spec to give. Uh Lavin wants to know about the purple cab, which is a low alk at the bar. I'll give you my version, the one that's gonna be in the next version of the book.
We don't do the same one at the bar. At home, the spec that I originally wrote was with milk syrup, and then at the bar they use cream syrup. And they also, because Jeremiah, you know, is Jeremiah, it has to be some sort of natty wine. Whereas at home, I use a big old American Cabernet, right? So it's two ounces of uh my this is my spec.
Two ounces of full-bodied fruit forward cabernet Sauvignon, uh, a half ounce of milk syrup, and so milk syrup is is uh equal parts uh by weight of milk and sugar, blended until the milk is dissolved, and then to every liter of that you add a half ounce of 15% citric acid to stir it in so that it it it kind of pre-curdles so that it won't break when you make the drink. You can do the same thing with cream, just don't do it in a blender. That's what they use at the bar, they use cream. Uh half ounce of glassid, which we've uh talked about many times before, half ounce of filtered water because it's not going to dilute as much because it's low alcohol, and two drops of saline, uh, and then you shake it. Uh and then for the one at the bar is uh very similar.
It's uh but it's cream syrup instead. All right. Uh and they also at the bar we use uh a mixture of gum arabic and sand fan just to add a little more foaminess to it, which called glop. I have that recipe somewhere we can we can talk about it later. Um for the shit oh uh Kevin, I think it's Kevin.
Well, I'm gonna see him in a week. He wants to know more about induction burgers, burners and donabes, but I don't have the time to talk about it now. The Chizandra spec is remember all solution all infusions are in boiling water until they're cool. I'm gonna give you the number of grams in the number of milliliters of that. All right, that's how it's gonna work.
It is 0.3 milliliters of saline solution at 20. This is a Schizandra spec, our non-alk. Uh 22.5 of polydextrose 5050. That's a one-to-one simple syrup polydextrose. Uh 30 of uh juniper 10200, so 10 grams per 200 uh with some quinine added to it.
Uh a little bit of succinic acid, uh 7.5 mils of myrrh 3200, 22.5 of Buddhist hand cordial, but you could use a grapefruit cordial if you want, uh, which is like an oleo cordial. Uh 30 of uh Kinchona bark 3200, uh, and 90 of Schizandra 3200. Get very high quality, like uh we use Korean Schizandra uh berries, and uh that's it, carbonate it, chill it and carbonate it, and that's it. Uh, we'll see you guys next week on cooking issues.
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