Hello and welcome to Cooking Issues. This is Dave Harn on your host of Cooking Issues coming to you live from the heart of Manhattan, Rockefeller Center, New York City, New Stand Studios. Only people here in the studio today are me and my man Joe Hazen rocking the panels. How you doing? Hey, hey, hey.
Good morning. Good to see you. Yeah. By the way, for those of you that don't really understand how geography works, I'm gonna say he's north, but in fact, he's probably just due east of us. We got John in the great state of Connecticut.
What's up? What's up? Great, yeah, no, nothing much. Yep. People get confused about Connecticut, but Connecticut is fundamentally like an east-west thing.
When you think you're going north, you're actually going east-west. I don't think the average non-Kinnectic person thinks about this. Very true. Yeah. When you go to North Connecticut, it's like get your banjo ready.
You know what I mean? Anyway. Um bing ding ding-ding-ding-ding ding-ding. Uh no offense. I love the Yankees.
Yeah, I love them. I love them though. I love them. They're my people, but I'm just saying, you gotta know what you're gonna get into. You know what I mean?
Uh over there in this go upper left, we got Quinn on the great island of Vancouver. How you doing? Hey, I'm good. Yeah, yeah. And now I'm in the uh maybe soon to be Island of SoCal, we have uh Jackie Molecules.
How you doing? Yo, good and good and sick, but good, but I'm good. What kind of sick? F an F and cough, man. Oh, but like nothing you got from like eating poison food, nothing salacious, just a cough?
No, I probably got it from New York. Give me a break, dude. Blame everything on New York. Give me a big fat break. Maybe you got it from the small metal tube that you hurled in from like New York to California.
Maybe it's that little poorly ventilated like chunk of aluminum that they hurled through the sky that got you. I did. Yeah. How the hell would you know that? How the hell?
How the hell the timing is the timing, man. I don't know. The timing of what? You're an epidemiologist now? You know the exact timing of every cough that you get?
You had it freaking genotyped. Blaming New York. Day after radio. Hey, listen, those of us that live here get to blame it for everything, right? Once you hightail it out of our hellhole, like you can't say anything about it anymore.
Joe, am I right about this? Absolutely. Yeah. And that is No Tangent Tuesdays. Yeah.
On cooking issues. It's like, it's like, it's like I shouldn't talk crap about Jersey, because I haven't lived there since I was like in elementary school. I spent like eight years. And when I'm 55, that's not enough time anymore to still talk crap about Jersey. But you know what I mean?
You can always talk crap about Jersey. No, Jersey is a fair game for anybody. Well fine. From New Yorkers. It's mean like what would you do if someone from like Iowa started ranking on New Jersey?
No offense, Iowa. I'm saying I love uh I'm not against I'm saying it's not that I have anything against Iowa. It's just like, you know, New Jersey is like the little brother to us, so we can pick on it. You know what I mean? Right.
Right. Anyway. Uh and then uh you heard a little bit of her, but uh in the in the hills in uh no no humans land for internet in Laurel Canyon, the land of zero uh service, we have Nastasi the Hammer Lopez. Joe, why do you give my location? Hey, oh my god, guess where I live, people?
I live in the Lower East Side where there's eight billion people try to come find me. Laurel Canyon is the densest. First of all, like, unless you're an elite athlete, no way someone is gonna go around Laurel Canyon trying to find. And if they do, they're gonna find that weird little house where literally there's a house somewhere in Laurel Canyon. I don't know that I would give you the exact location, people.
I just don't remember it. Where to get your groceries inside, you have to go on to a tiny deck that was built in like 1960 out of non-pressure treated two by fours. It's a landmark here. Okay, okay, but there's the place you're describing the groceries. But listen, you're to no no, they're dumb.
To get in that house is gonna fall off the side of that hill, like seriously any minute. Because I don't care how landmarked something is, we had a landmarked, we had it, we had a landmarked um what's it called, synagogue in our neighborhood, and they didn't take care of it. And so you know what happened to it? It burned down, like burned to the ground. And it is extremely lucky that nobody died.
In the same way, you know what needs to be replaced even in a landmark building? Two by fours. Two by fours that are like from the 60s and all eaten and not painted, that are hanging over a precipice where literally anything that they take into that house is gonna fall off of that precipice. And you know, hopefully there's no one underneath it when it does. That's all I'm saying.
When that house slides off the side of the hill and those people take their last surf ever, I hope that they don't surf into anybody else. That's all I'm saying. Anyway, whatever. Speaking of tangents, I saw a couple of things on the way in. Nastas, this is only for Nastasia.
I saw someone right before I got to Rockefeller Center that looked like an exact cross between Cuba Gooding Jr. and Forrest Whitaker. And I stared at them so long, they gave me the stink eye. You know what I mean? Are you not allowed to stare at people that look like a cross between two famous people?
Is that not okay? I don't know. Yeah, I don't think that's okay. It's not okay. Yeah.
What if, though, what if they're like, I don't know. I feel like it's I feel like it was okay. He did give me the serious stink eye, though. So I had to like start looking around in all different directions to try to like remove attention from myself. Another one, I was biking down the street as fast as I could, and I thought I saw a kid spraying silly string, but then I looked over and I clocked that it was maybe the first time, because there was an older kid with him, teaching him how to convert a shaving cream can into a spray can of foam.
And I was like, you know, okay, nice to learn early in the year because Halloween's a long way away, but I didn't know New York kids learn that. Uh so for anyone, you shouldn't do this, but what you do is you get Barbasol. Has to be Barbasol because it's cheap, right? Barbasol cans have the the spray head on a barbasol shaving cream can looks like a tunnel, right? It looks like a like it's like a quantit hut.
It's like a half circle, right? So what you do is you get a pin, a straight pin, you stick it in that half circle, then you take must be a bit lighter, and you hold it underneath the tunnel until the plastic gets soft, then lick your fingers so they don't get burned and squeeze the plastic around the pin, let set, pull it out, that's it. And so I saw a kid learning this thing that I mean has probably been taught for as long as they've had Barbasol cans. You used to do this, right, Joe? Absolutely.
Yeah. And then you would see how good a job you did based on how far it was spraying, and that's what this kid was doing into the bike lane. So even though he almost hit me with shaving cream, I was like, hey, props. You know what I mean? Props.
Anyway. Uh one last tangent before we get into your guys' tangent. Stas, you'll you'll you'll have an answer for this. Now listen, because you're you know, uh a poetry, a poetry graduate. Um, I I get it.
It's it's it language changes. I'm not me, me, me, me, me, fine. I you know, I'm not trying to be classics and say language shouldn't change. My question is this: less versus fewer. Why is it that everyone's using less, even in places where there they otherwise are like bastions of standard American usage like NPR, why are why are fewer people using fewer, right?
No one goes the other way. No one uses fewer when they mean less. Like I really need to get fewer angry about these grammatical changes. No one says that. You know what I'm saying?
Why is why is fewer losing? I don't know, but I see it all the time. Tar it was in Target not long ago. I was like, why do you have a quantity with the word less? Yeah, yes, right, right.
Yeah, less is it is a a quantifier of degree, not of actual quantities. You know what I mean? So I don't know, Stas, what do you think? What do you I mean, am I just being super phoey here? Or like, you know, what are your thoughts on this?
I don't know. I I I don't know. That's the first time I've heard of it. I've given up on I've given up on um that makes me nauseous. I no longer make snide comments about nauseous versus nauseated because like you know, my biggest gripe m is like people using emojis and like just less words and fewer words in general.
You know? Yeah, actually, I know you for those of you if you really want to tick Nastasia off, do this. First of all, pull out of your inside jacket pocket a bananagrams game. She will then think you're a cool. Then proceed to play bananograms with Nastasia and only make two and three letter words to try to dump your your tiles.
And just wait to see what happens. Wait. Just wait. And if you really want to see a complete poop storm, like slide a tile on the ground and don't say anything. She'll see.
She'll see it. Right? I've seen tables flip. I've seen tables. Dave, Dave, you you've never you've never used LOL in uh text to me.
It's because I it's because I'm never laughing out loud. I'm not a liar. Text sometimes you are, I imagine, though. I mean, I mean, occasionally, occasionally, occasionally, yeah. Like occasionally someone will send me something that's so off-kilter that I actually like laugh out loud.
Most of the time when I'm laughing out loud, though, it's when I'm in person with somebody. It's when I'm in person with somebody that I'm laughing out loud. I don't say you ever say it in text. I will sometimes say it in person to just be like a moron, l like that. But everyone does that, right?
I think. Like what? Whoa. If they if you want to be a total idiot. Yeah, it is.
It's it's not pronounced. What do you here's Jack? Here's Jack. Uh I say L O L. No, you gotta because you gotta make fun of it.
The whole point You know what I'm saying? You gotta make fun of it. That's why you gotta pronounce it that way. Uh-huh. Right?
Notice I don't say lol. Lol. Like that. Anyways. Great.
I love it. Let's get let's get it to the weekend review on food. Uh let's start with Quinn. Quinza Quinn's what's what's the world of emu eggs doing? Brought to you by the emu Council of America.
It's emu egg time on cooking issues. What do you got? Well, we need an emu cancel of North America. I'm up here. Oh you're one of those.
You're one of those. You're gonna make it your eggs this week. No, no, em you eggs. First, you first you give me the Canada's America 2, and then you say you have no Emi wakes. You couldn't have led with no emo wakes.
I don't know where. It'll have to be lifting up this all of North America, not just America. Okay. So, you know, you gotta get Mexico in on that. I'm sure they've got emo farms.
I mean, why wouldn't they? You can grow anything in Mexico. That's what's so nice about Mexico. They have these giant mountains. So they can do the hottest things.
They can do the, they can do moderate things. The only thing they have problem with are things that need a uh a cold snap. You know what I'm saying? Like that's the only thing that things that require like large temperature variations over the year, the only things that they can't do better than we can, probably, you know. Mm-hmm.
All right, so this week I it's been a long time, but I made some homemade uh ramen noodles that turned up pretty good. I did a experimental sort of hybrid ramen. So it was uh thirty percent of the fresh red wheat, and then forty percent Durham. Okay. Hey, Stas, what's the telephone equivalent of stink eye?
Because I know you're giving it to us right now. What is it? Looking on a website, that has nothing to do with this conversation. Buying shoes on Zappos again, bringing back the old old style Nastasia, just like so for those of you that don't know, there's a there's a friend of Nastasia who like literally every time I open my mouth, she could not pay attention for even 20 seconds. So she was on Tinder and she was swiping left, right, left, right, left, right.
I'm trying to give her instructions on how to drive my truck that it turns out didn't have brakes, and the back of the truck wasn't attached to the rear axle, and yet Nastasia was gonna drive it up to Connecticut. True story. And I mean it had kind of had brakes, right? Stas it kind of had brakes. And I'm like, listen, I'm like the GPS.
The GPS is gonna mess you up in this one place. You have to pay attention, or you're gonna get vectored off into like a random place in the South Bronx, and you're not gonna know how to get back to the highway. Left, right, left, right? How long were you guys lost over in uh Hunts Point? Half hour.
Yeah, yeah. That's what happens. I think I think that there's one thing that doesn't sound accurate. I'm I'm pretty sure it would only have been left. Uh well, do you know who we're talking about?
Which one is except left or right? Which is accept. What do you think? I don't I don't know. Like I listen, I I do not know her.
This is by the way, seriously, it weren't this is not code for Nastasius. It's an actual friend of Nastasias. But I don't I don't know. I don't know her dating history. She's a she's a a no, always no.
I don't know. I mean by most people. Really? Yeah. Huh.
D does the app keep track of how many times you swipe right? And it's like, loser, you swept you you you you're too uh you're not picky enough. You're booted. Does it no? Yeah.
Yeah, it would be. You have to do a certain number of no's or you get nuke. It's kind of like, remember when I don't know if they still do this, but Spotify used to be like, you can't skip that one. You can't skip it. You're listening to all of Foo Moon Full Moon Fever.
You cannot skip it. Remember? Anyway. They don't do that anymore, do they? I don't know.
I don't use Spotify. All right, back to wheat. Quinn. So you were milling the dorm and what kind of red wheat? That's like over half the wheat in the lower.
No, the the dur the Durham was a store bought, like not semelina, but like a finer uh durum flavor. Oh, yeah. Well, why? Why Durham? Why dorum and not semolina?
The texture is like I mean, uh, I think for like especially a rolled, the rolled noodle, I think the finer flour uh gets you a better texture. I mean, the whole point of Durham in Italian pasta, to my knowledge, of of semolina specifically, is that it doesn't snap back, right? Because it doesn't actually, it's not hyper uh it's extensible but not highly elastic. So it doesn't snap back. And also, even though it's extremely hard and has a very high, it's the hardest of all the wheats, physically hardest.
Um, it and and you're breaking it, so normally you get a lot of damaged starch because you're doing semolina, which has no fines in it, it doesn't absorb that much water. So you can make an easily machined dough with lower hydrations that are better for things like pasta. That I mean, that's the real reason to use Durham, not just because it sounds good to say Durham Semolina, right? I mean, that's the purpose of it. So when you're using a flour, I would think it would take on more water.
Now maybe that's not as big a deal in ramen because you're not, I don't know, maybe you just don't care as much, right? But I'm just asking, like, you just and which red wheat were you using? Uh it's a local air of the variety, it's called uh catepla. Ch ch what? Uh spelled Kate, K-A-T-E, P W A.
Right. But it's a northern it's a northern wheat, so it's a it's a spring wheat. Yeah. So interesting fact, all of the things ninety percent of the wheats that we consider heirloom in North America actually weren't popular before about 1880. So I guess like for me, I've met people from the 1880s.
So to me, that's just like life. You know what I mean? But like, uh, yeah. I know like in other words, I think people are like, oh, and I'm not saying you're like this, because I know you're not like this. We've had this discussion, but I'm saying people are like, ooh, for instance, people who think that somehow like new wheats are somehow like less healthy than old wheats.
I mean, these things that we call heirloom wheats, it's not like like they're the first things that were found in the Fertile Crescent and like someone scooped them up. You know what I mean? That's mean they have wheats that are like that, but these aren't those. Let's just be clear on that. Uh so what kind of consway did you use for the bounce?
Um, just uh sodium bicarbonate. I mean not bicarbonate, sodium carbonate. You cooked it? And I do have uh potassium, yeah, yeah. I do have potassium bicarbonate that I'm gonna cook for next time.
But yeah, I didn't have time to do both. Uh-huh. Do you prefer a real like alkaline smelling noodle, or do you prefer a less alkaline smelling noodle? Well, again, this this one I'm going for like a little bit like again in between a pasta and a ramen. So this one was a low, a lower alkaline, but it's not as low as I've seen in some other recipes.
So low end, but not like but not below. Speaking of alkaline, uh apparently, wait, are we gonna have uh are we gonna have Jorge on anytime soon, or are we we're waiting to reschedule because there's the new uh taco time? I don't know a date. Yeah, because I'm interested in knowing over the past when was the last time he was on? Like three, two years ago, three years ago?
I'm interested to know uh how much because I think for a while, people who were doing nixdomalization like were like to prove that they were nixdomalizing their corn, were like wicked califlates are like so cowed that it was like, oh my God, alkaline, you know what I mean? Whereas I wonder whether that's snapped back. Now that more people are doing it, you don't need to stamp everything with the signifier. I've done my own nixtimalization. You know what I'm saying?
I think the same thing happened kind of with uh a ramen explosion, like maybe like seven, eight years ago. I think Nastasia, we went to like a ramen thing like this, and like some of the ones that people were making, they were just like so heavily alkaline because they're like we're making our own noodles, so they're highlighting the alkaline nature. Whereas like once people get over that hump, they're kind of like they pull back on it. Like kind of like giant American, United American states of America, Cabernets used to be like you know, huge fruit bombs because we could do them, and then people were like, we don't want the huge fruit bomb. I actually still like those huge fruit bombs.
Anyway, you get what I'm saying, Quinn? Yeah, also I we one of the questions that came in is sort of related to my uh ramen making. Let me go back to the sheets. Yeah, well, we'll get to it because we're gonna get to all we're gonna get to all the questions. But uh in the meantime, what do you got?
What do you got for me? Uh other West Coast, what do you got, Stas? Oh well, it was your birthday. I want to know how it went. Oh, my actual birthday was yesterday.
So uh I got to meet a a nice uh young man from Safe Light Repair and Safe Light Replace, where I had to wait from you know the entire morning blocked off so that I could wait for him to come replace my cracked windshield. So that was fun. Uh, you know, then I got to wait around another two hours to take the tape off said windshield. I got to change my windshield wiper blades. That was awesome.
Uh had some failed particle analysis tests. That was kind of fun. You know what I mean? So in general, like, you know, uh, just uh awesome, awesome birthday vibes. You know what I mean?
Standard birthday vibes. Uh that's all you did. I I had other disappointing things. I mean, I'm living up to my new year's resolution, like just more tiny failures. You know what I'm saying?
So uh I did I did one, I did one uh kind of uh interesting thing. I didn't get a chance to bake it off yet, but I'm gonna bake it off. So uh I built even a newer sifter. I don't know what got posted so far, but I built an even newer sifter, and I'll I you know I'll try to get around to putting the plans. But I don't know how many people who are on our Patreon actually have like 3D printers and stuff that can actually build things if I give them the specs for it.
But this sifter actually works really well uh compared to any other sifter I've used. And so I typically sift with 60 with a 60 mesh, uh, which is 250 micron sieve, and then but when I'm doing that, I'm I'm grinding my wheat all the way down as fine as it goes. So it's really gets damaged darts. So I tend not to ferment for a long time, not for like, you know, 24 hours. It's more like I'll I'll do overnight on my on my uh starter, you know, refresh, and then I'll I'll just make bread in like six hours.
So uh I'm running a series of tests with um a 50 mesh where I'm adjusting the extraction. So I have a 92% extraction, 86% extraction, a 70% extraction loaf right now that I've uh retarded in the fridge overnight. When I get home, I'm gonna bake them off to see how much of a difference there is between those flowers. So that's birthday fun. No, that's just like says birthday all over it, doesn't it?
Oh, yeah. Yep. Yeah. I mean, like, you know, what else could you hope for in life other than trying to figure out the minute differences between the performance of different flowers ground to uh different finesses and sifted through the same mesh? I mean, it doesn't get better, Stas.
It's downhill from here. It's downhill from here. That's it. This is the high water mark. Anyway.
Uh what do you got? Me, I went to Mozilla last night and had Elizabeth Elizabeth Faulkner was popping up and did a one-night uh takeover there, and it was really good. Oh, yeah. Now you have that a bastardized version of I'm popping up going through my head. I'm popping up.
That's what that now that song is that fake version of that song. Is AI good enough yet where I can just tell it what lyrics I want to go to the original song and just have it just redo it for me with the original person's voice? Is it good enough yet? Oh no. Probably.
Oh yeah. I just need to pay the right people. Uh all right. Definitely. Uh and uh speaking of uh well, we'll get to it later.
Uh and what what do you got for me, Jack? Uh I haven't done all that much this week. Because that's sick. I got a cough at it in New York. Uh oh, you know.
I did. Um I took Jessica Harris to Muno when I was out there in New York, a Korean restaurant. Um it's great. I don't know. I don't have too much to say about it.
But how's Jessica doing? Very good for the New York listeners. She's great. AKA Dr. Harris, how's she doing?
Yeah? I haven't seen her in a while. Nice. Oh, good to know. Doc Harris is do June Bryant, very good.
Yeah. All right. All right, John. What's what's the great state of Connecticut telling me? I have not done too much lately, but getting ready for Easter weekend.
I'm gonna do need to buy a spiral ham somewhere. I think Hummel does one. I'm a big fan of their hot dogs at all. Oh come on, man. Come on, dude.
Go to Milford. Go to the Honey Baked Ham Corporation. They literally invented the spiral ham slicer. You do not need to go buy anyone else's spiral ham, dude. I was looking at them too.
Honey baked ham. I was looking at them too. Yeah. Okay. Yeah.
Um don't let them sell it. Don't let them sell you on the BS one. Don't let them sell you on the BS one. Get the get the full ham. You'll you're gonna use the leftovers.
If not, you can freeze it. You want the whole bone so that you can make soup later. You gotta get more professional at this man. Yes, definitely getting that. Yes, yes, yes, yeah.
Also, do you do you what kind of oven do you have? Uh some bosch thing that I'm really not a fan of. Here's the issue. Uh everyone knows this. I don't know why I'm telling but I'm gonna tell you guys anyway.
The honey baked hams, all those hams, they're already cooked. So as you're heating it, you are destroying it, right? Unless you heat it very carefully, you are ruining the ham that you just paid for, right? So the best way to do it if you still have a working A Nova APO oven or you have one of the new 2.0s, is to like like leave it like covered wrapped and just like slowly, like over the course of many hours, heat it up to just warm. Like I'm talking like 55, 56, 57 Celsius in that in that range, like 130s, like below 140.
Just get it all hot there. It's gonna weep a lot, but then you can have a whole hot ham and you're not gonna destroy it. But don't like throw it into an oven for like a regular oven at two hours at like 350 and just ruin it. Don't ruin it. Don't don't be that.
You know what I'm saying, John? Yeah. Gonna try and do my best. Yeah. Alright.
What kind of biscuits? Uh TBD, I guess. Gonna see what uh what my mom wants to do. Well, what is her style of biscuit? I'm not sure actually.
She's all of a sudden very opinionated on it, so we'll see what she says later. How does someone like who is like old enough to be your mom all of a sudden get a biscuit opinion? Dude, it drives me crazy. She's trying to like fancy up her tried and true recipes. I got really upset with her a couple months ago because she added turmeric to mashed potatoes for some reason.
You're like turmeric. Yeah, because some recipe said to do it. It's like, what the hell? You're like, the anthlocinate of note in mashed potatoes is carrots if you want it to be orange carrots, not turmeric. Is that what you said to her?
And you started crying? No, that's not what I said. I was just like, what is the point of this? Like your make your regular mashed potatoes are great. You don't need to change it up.
Um, but yeah, so yeah, that's the answer to that. Um the mac and cheese, and then we're gonna do eggs benedict as well. Ooh. Are you gonna do traditional or uh circ? On the Benedict for the eggs.
How is how's the circ? Oh no, circle, uh no, no, uh traditional, traditional. Yeah. I I have to say, like uh, you know, for service, nothing beats a circulator because obviously you can keep them in their shell. Nothing.
But the minute I learned you could just crack all the eggs into a bowl or a colander and dump them into the water and poach them all at once. I was like, what? Why have I been alive so long? What is wrong? Exactly.
You know what I mean? It's like it's like, you know, like uh when Galileo was like the uh the the sun, like, you know, we're not the center of the of the universe. People are like, what? You know what I mean? It's like that with the poached eggs.
You know what I'm saying? It's like such it's just I feel so stupid. Like for the first whatever it was, 40 something years of my life. All right. And uh, are you getting uh what what what hammelow?
Oh, you're gonna use leftover spiral ham for your Benedict. You're not gonna go get like pea meal bacon or something like this. All right. Okay. And what was the what was the last oh, is your mom uh gonna do grated grated frozen butter?
Because I do think that's quite good in a biscuit. Yes, that I don't I don't really care what she thinks about that. That I am going to do, yes. Buttermilk as liquid. I'm sorry?
Buttermilk as liquid. Uh I think she usually does milk, but I'm gonna try and get more milk. Soda plus powder. I uh haven't I only done soda actually. I haven't done plus the powder.
Yeah, I always did powder and then a little bit of soda to counteract the the buttermilk. The other one that's nice a little bit is um you know, if you're not gonna grind your own flour, which you're not, because who is, right? Uh a little bit of like shapati flour, a little bit of atta gives a nice hoe wheatiness to biscuit without really. Yeah, my my favorite commercially available whole wheat flour. Now remember, it soaks up a lot of water because they grind it extremely fine and they heat the hell out of it.
So it's got a lot of starch damage. So it becomes like kind of a water hog, but uh atta, atta flour. Um crush anyway. Uh yeah, it's fun. Fun to mess around with.
Uh, nice. Am I missing anyone? Did I miss anyone? No, good. Uh Desert Platypus writes in.
I'm wondering uh if you guys can go into the I'm not gonna go too far into the weeds, Desert Platypus, because otherwise, you know, stars will send stink eye over the over the waves and and uh and kill me. Um by the way, platypuses, they're a water-based creature. What would a what would desert platypus be, you think? I don't know. We'll figure it out.
About to die. Oh, good point. Good good point. Are they endangered anyway, platypi? Is that an endangered species?
I don't know. Weird little, weird little suckers. Um, I was wondering if we can go into the weeds on frozen drink machine cocktails, use of additives such as poly D, which is polydextrouse people, uh, Xanthan, uh, methyl cell, etc. etc. ABV, sugar, and dilution targets.
Uh alternatively, any resources out there that might be worth looking at. Well, when the update to my book comes out, there will be several thousand words on this subject. But if you can't wait for that, um on poly D, I use poly D in general. Um, you know who uses poly D a lot in frozen drinks is Mike Capaferi over at uh Thunderbolt Night on Earth, and he swears that it um has a freezing depression effect. I don't really know why, because it's polymerized.
And so freezing depression usually has to do with uh the size of the mouth. Hold on, then I'll let you I'll let I'll let you debunk me in a minute. However, uh, when you're adding it, there are steric effects. So even if it's not actually lowering the freezing point per se of the mixture, something that has like a uh an actual botting or steric effect can affect the crystal size and make it appear to have a freezing uh depression. What were we gonna say, Quinn?
Um at least uh well the one I got from modernist pantry, they have like a spec sheath, and there's a pretty detailed breakdown. There is a little bit of uh regular dextrose and a few other compounds that are like in the mix. So I think I ran the numbers. It's about 15% relative to regular sugar or uh the uh freezing point depression. Well, which well, which polydextrose are you using pantry?
Yeah, because they're also all different. How neutral is modernist pantries? Is it dead? Yeah, I mean again, I don't I I'm used it a little bit more in uh uh frozen desserts. So I haven't used like you haven't tasted a lot of it, but yeah, it seems it seems pretty neutral.
Yeah. So listen, the way freezing point works, it's it's a colligative property, and it's literally based on the number of moles of something you dump in. So like actual number of atoms that are being they're being dissolved into your into your substance. So as a highly the more highly polymerized the the dextrose is in polydextrose, the ones that are like, you know, dozens of dextrose molecules long, obviously, and well, I don't know. I don't know what I don't know how long they are.
Let's say it's 10 long, right? At 10 dextroses in a row has one tenth for a given weight, one tenth of the anti-freezing power that uh a single dextrose would have. So everything depends on the degree of uh polymerization of the dextrose, the average degree of polymerization, and it changes from polydextrose to polydextrose. In any event, like, you know, it it's gonna have some effect, but I wouldn't know that that would be the primary effect. It might also have an effect on crystal structure based on just the fact that you're adding a bunch to it.
But so anyway, Mike would be the one to talk to because he's experimented a lot with polydextrose in frozen cocktails that he doesn't want to be uh sweet. For xanthan, the thing we want to be careful with in Xanthan is that when you're taking a uh, first of all, you know, the way that I construct frozen drinks and the way that I recommend everybody construct frozen drinks is to um is to choose an alcohol content, a sugar content, and then an acid content, right? First choose whatever your alc usually your alcohol is, and then add the alcohol numbers to get to where you want, then add the sugar numbers, choose a batch size. So like I'm gonna make a thousand like grams, a thousand mils, right? You know, roughly similar.
And uh you're like, okay, how much alcohol is it gonna take to make you know a thousand mils the level that I want? How much sugar will that take? So you're some of your alcohols are gonna have sugar. So then you add sugars in. You figure out how much of those other things already have acid.
Then that's the last thing you adjust, and then you just add water to a thousand. That's the way you do it. When you're freezing, uh, you're freezing a lot of the water that's in the uh mix into ice. And so when that happens, right, your concentration of things like Xanthan gets much higher. Now, typically in a frozen drink machine, you'll have like probably half of your water frozen.
And so you need to be careful because if your uh Xanthan levels are too high, even close to too high, the drink will get chewy, especially because sugar's also getting concentrated and alcohol is getting concentrated as they freeze out, and so you'll get a chewy result. So what you know, your mileage may vary, but uh I tend to shoot for about 0.08% Xanthan. So that that that's like uh a a little under a gram of Xanthan per kilo of mix. You can go up, you can go down, but I really don't like my frozen drinks to get chewy. And the advantage here is you have usually have enough water that you can just z you know, zip it into the water and let it hydrate for as long as you want.
It's not like when you're making a blender drink and you don't have time for it to fully hydrate. You have time for it to fully hydrate. If you're adding things like methylcel to it or any whipping agent, like uh coconut milk, and if you're gonna use coconut milk or coconut, you know, there's a reason people use Coco Lopez. It's very, very highly stabilized, right? So, like a lot of coconut coconut fat is extremely hard at frozen temperatures, and so it tends to separate pretty badly.
That's why if you're gonna do it, unless you're really good at what you're doing, just get the pre-stabilized garbage that everyone uses, because that's the reason we all use it. But all of those things tend to aerate. And when you aerate something, right, you're putting the air acts as an insulator. So that's another way to reduce the uh first of all, it makes things look nice and fluffy and they taste fluffy. It's gonna taste less cold on your mouth, but it will melt slower because you've whipped air into it.
So uh same with ice cream. Like the denser the ice cream is, like uh probably the more melt you'll get because you're not getting the insulation from the from the air cells. So those those are the main um, those are the main things uh on those. What I tend to shoot for is I shoot for about 10% uh alcohol. Uh my old recipes uh are like 14 and they're delicious, but they're cold as hell, so they'll give you a little bit of a brain freeze and they melt really quickly.
So right now I shoot for between 10 and 10.5% alcohol, sometimes down to about nine, and uh about a point lower in sugar. So about uh nine to you know nine and a half uh percent sugar, uh, and then somewhere in the area of like 0.7 to like 0.8%, 0.8% acid, like usually like point 0.75 point 0.8 acid. And those are the numbers that I try to hit out. And uh there you go. Also remember, if you're using something like honey, uh even though alcohol, I forget what it is.
Quinn will remember because he thinks about this all the time, but alcohol is I think roughly like seven, four, five, somewhere in the area of five to seven times eight. Yeah. More uh freeze uh by math, pure pure ethanol is nine times uh antifreezing uh sugar. Nine, there you go. But it doesn't really work out that way because alcohol also makes things melt faster than sugar does.
Yeah, that's the thing that the AFP people don't tell you is that like higher alcohol stuff just melts, tends to melt faster. Uh and I think that's an entropy situation, but uh I don't want to get into it. So anyway, so that's how I do it. Was that enough in the weeds there, Quinn? We good?
We covered. Yeah, I guess so. Oh, what are numbers if you are using methyl, like you gave the 0.08 for the Xantan? What's the rough range for methyl methyl? Oh, I don't know.
I'd have to go look, not much. It doesn't take much. Like uh, I mean, I wouldn't go over uh I wouldn't go over a quarter percent. Uh I'd have to go look at how my I didn't look that up. I'd have to go look at what my my general methyl goop is uh Morse is Xanthan plus methylcel uh, you know, goop.
Uh I have to go look at the what those numbers are in a cocktail, but it doesn't take much. But remember with methylcel, always use F50, nothing else, only F50. And what you want to do is is uh you can just whisk the methyl cell into uh hot water, especially if you're making a big batch, whisk it into hot water, it will disperse because it's completely insoluble in hot water. Then when you add it to your main batch, as it cools down towards room temperature, it will go clear and start to hydrate. You just don't want it to clump up, which it will if you put it uh directly into uh cold water.
All right. Uh Rock Baker says, I'm macerating fresh sliced strawberries and a bit of sugar. Is there any way to preserve their color for more than a day or two? Uh well, I guess it depends on what you mean. Like you mean you're losing the color because you're leaching it out, or it's actually browning, you're getting oxidative browning.
If you're getting oxidative browning, try adding some ascorbic acid to it or any form of acid. Um, if you don't want it to taste acidic, ascorbic acid's a good choice because it doesn't taste as acidic as things like say citric, uh things like this. And it's also an antioxidant in its own right, aside from the acidity inhibiting the enzymes that are naturally present uh in a strawberry. If you I don't know, have more time and energy or don't mind getting non-food safe stuff, you can also get sodium um, I'm gonna say it wrong. You can get spa down, whichever it's uh hydrochloric it's uh sulfuric acid with one uh with one hydrogen taken away.
Um, hey, did you guys read that somebody was dumping a bunch of arsenic into a food supply and poisoning a bunch of people recently? Someone was terrible. It was they were using so they were using something that had been treated with sulfuric acid that had arsenic as a uh as a byproduct manufacturer because they weren't sourcing food grade stuff on a commercial level. I'll I'll I'll it'll it'll come back to me. It'll come back to me.
But yeah, you use food grade stuff. Um anyway. Um I have a quick side note just so we can get some upcoming things in. Uh so everyone knows we got some great upcoming guests coming on. Next week we've got George Motes coming on to talk about his new edition of his burger book.
Oh, that's next week? Uh yeah. Nice. Yep, exciting. Uh we're gonna have uh Farida come on and talk about her new hot dog book soon.
We got Greg Baxtrom coming up to talk about his new book. Wait, wait, who uh who wrote who wrote the hot dog book? Farida uh Quinn, do you remember her last name? Does does Robert Sy does Robert Simonson know can we get them to come in and do a jello mass like wrestling match? That'll be amazing.
I don't for her. She's uh very frequent on the munchies media empire, and so you've got her own. So what I'm what I'm imagining is, right? There's these there's publishers, and they're like everyone on their desk gets the hot dog book pitch. And then it's a mad race to get the hot dog book out to be the person to plant your flag in hot dogs.
Yeah. You know what I mean? And she's there. She's the women to George boats of hot dogs, yeah. Yeah.
Yeah. Yeah. Yeah. Well, you know, uh listen, w how how far how long from now is that gonna happen? New weeks, yeah.
Two weeks? Yeah. So we we need to figure out if we can source and we need to figure out if we can source some of these hot dogs then. Speaking of hot dogs, it's a one-day chili dog event uh at uh at hamburger America, I think on Thursday, but they're using Sabret, so they're not using some rare hot dog that New Yorkers can't otherwise get. You know what I mean?
Bummer. Yeah. I mean, you know. Um and then last upcoming guest, I'll need to confirm the date, but uh listener Alex Hawk, who is the manager of culinary innovation in the US and Canada for Burger King. He'll be coming on with his uh colleague Zach Young, the director of culinary and commercialization at Burger King's.
I think that'll be a pretty cool conversation. Nice. Sounds good. All right. So a chalkful, and uh by the way, if you want to ask questions of these people, uh, what should you do?
Email us, DM us, uh ask on the Patreon. Right. Patreon.com joining. Yes, join the Patreon. That is what I was looking for.
Ding ding-ding-ding. Uh all right. Uh make sure we we're gonna make sure we get the their book, their books on uh our kitchen arts and letters uh discount by so that people can buy it from someone who is not part of an evil empire. Um Rock Baker wants to know. Sometimes I just can't get a nice crust on my creme brulee.
It ends up very uneven, burning in spots, and pale in others. There doesn't appear to be a visible moisture on the surface, uh surface. So um, you know, even I use a naked torch on creme brulee because that's what you need to do. I would say, Rock Baker, just pull back. Just pull back a little bit.
Over it. You don't need to go that fast on the creme brulee. I don't think you're going to melt out the creme brulee. If you get enough sugar, if you get a nice even sugar coating across the top, you're not gonna melt out the uh custard before you get a nice crackle. So just pull back a little bit.
You got anything, John, on that, or is that what you would say? No, I'd say that same thing. Yeah, just toy with the distance between the flam and the sugar. Yeah. Yeah.
Because the issue is as soon as it starts to melt, as soon as it starts to melt, as soon as it starts to brown at all, it becomes more absorptive. Uh it becomes more absorptive of uh the energy. And so once brown, browner it becomes. So you want to kind of move away from areas that have started, you want to get it all melted before anything starts to brown, and then quickly brown it, and so you can move around and not stay on one spot and scorch it. You know what I mean?
This is why you ever had microwave bread. What did they need to? You can you can get it done in one shot. You know what I mean? Like, you know, maybe imagine if you're doing a hundred of them.
You don't want to keep doing, you know what I mean? It's like i i uh true. But like you here's an interesting phenomenon. You ever go to a place and they serve you a sandwich and the roll has these weird spots that are intensely chewy in it. Does it ever happen to you?
Yeah. What that is is it's another microwave phenomenon where as soon as a portion of the bread dries out, right? Uh it'll brown and get all crunchy and weird. So, like a a roll that was unevenly microwave to either thaw it or refresh it after it had gone stale, you get these characteristic hard spots because um it will all of a sudden go from being fine to being like crazy effed up like that. Anyway, uh, which is weird because anyway, whatever.
Um Sazarik wants to know uh I'm trying to achieve silky. This is more triggering stuff for Nastasia because we got more fresh pasta stuff going on. She's getting it from all sides today. Uh I took Nastasia uh uh she was in in New York last week. She was on the on the radio program live here in the studio, and uh just to be mean, I walked her because she she didn't want to chill at my bar because there was a buyout.
So we went to a different bar. So in order to be meaningful buyout error. But in order to be mean, I walked her next to a fresh pasta place where the fresh pasta was right in the window, and I was like, and she was like, I want to vomit and then break their window with a brick. Anyway, uh what did you say? Something very much like that.
I'm paraphrasing slightly. Slightly. Uh by the way, so like someone said, so Nastasia and I want you to buy Sears All Pros from Monero's Pantry. Because frankly, the Sears All Pro is better than the Sears All. I mean, it just we redesigned it, it's better.
We never because we got hosed by Amazon, yada yada yada, Crimea River, they never we never sold as many of those as we should have, but they are actually a superior implement. You need to use map gas with them to get the benefit, and you need to use like uh uh, you know, a um TS8000 grade torch with like 14,000 or higher BTUs putting out, and they scream, they're monsters. They're awesome. Anyway, so you can buy them now in Monarchs Pantry. They cost more than I want them to, but you you should buy them anyway, because they are worth it even at the ridiculous price that we have to charge because of how much we're being charged for it.
That's not the point. What was I even well how do we even get to that? Well, what are we even talking about? We're talking about me being mean to you, you being Oh, yeah. So we we did we're recording a video, and we did it outside of uh well-known funeral home in the East Village, and uh saying, you know, our business will be dead if you don't um if you don't do it.
And someone was like, if you watch the video without sound on, it sounds like you're making fun of dead people. And it's like, what? First of all, there are so many dead people. I don't know. I don't get it.
There's so many dead people. How can I make fun of them all? There's so many more dead people than there are live people. You know what I mean? I can't possibly make fun of them all.
Oh no. What? Oh no. What are you now watching without the sound? That's not good.
Yeah. I don't know. You know what? You can't win. You just can't win.
You know what I'm saying? But hey, that's that's my New Year's resolution. Many, many small losses. Uh Sazarik is trying to achieve silky tell you at home. Uh, can I cheat the eight you eight yolk requirement by using olive oil instead?
And is it okay to let my kitchen aid uh roller do 90% of the needing for me after I just bring it together? Well, on the latter part, I'm gonna go ahead and say yes. By the way, I forget his name, but uh the person who did the uh who teaches the uh culinary arts to uh the people in the prison outside of Detroit was on the radio show maybe two years ago. Uh and they did a documentary on him. I watched that documentary, and that's where I learned for the very first time, in a similar way to the egg thing, that you can you can oroboros your pasta dough and like turn it into like like like a one continuous loop and then just keep it going through the rollers and you never have the stupid ends.
Right? Now, that's not gonna work for the kneading, because with the kneading, you're gonna want to fold it. You're gonna want to keep folding it. But once you're and so if you're quote unquote kneading in your f in your rollers, right, then what you're gonna do is yeah, you get it together and then you keep folding it and putting it through the rollers until it looks homogenous. But then you want to oroboros that thing so that you can like get a nice uh, nice, perfect, perfect uh sheet.
Um was that was that cold water prison? Not cold water, was it? Maybe. Okay. My memory for names of things just goes out of my head, but my memory for things I've learned about pasta machines does not.
You know what I mean? That like I believe the documentary, what's called cold water kitchen. Yeah, it was. There you go. That's true.
Yeah. But like, you know, like they're gonna like the last thing they're gonna do before they put the before they jack me at the end is gonna, they're gonna be saying, what about pasta? I'm gonna be like, you can join the sheets and then I'm gonna be dead, right, Saz? That's how it's gonna work. Uh as for the yolks, uh, I would say, can you treat the eight-yolk requirement and use olive oil instead?
Uh olive oil, no, I'm gonna say no. I'm gonna go ahead and say no. You can use olive oil, it's gonna make the dough softer. It's not gonna make it. Yeah, you're not gonna it doesn't work, yeah.
It will be softer, right? It will inhibit gluten formation. It will make it easier to roll out. All of that is true. Is it it it doesn't have any of the emulsifiers and the phospholipids and stuff that uh egg yolks are gonna have?
It also doesn't bring any extra protein to it. It's also, you know, yeah, it's it, you know, probably will leach out in the water. Um, so and it'll tear quickly too when you start getting it out to the thinness that you want for for certain pastas. Yeah. So I'm gonna say no.
You with me? You with me, John? Yeah, 100%. That's a no. Okay.
Uh TYV mush uh says, why is it and I'm gonna I'm gonna push back on you, TYV. Uh, why is it so easy to overhydrate a dough, e.g., pasta? Why in other words, why is it easy to put more water than you want, but it is nearly impossible to add more flour to fix it. Is there a is there a trick to quickly bringing the hydration back down to a workable level? It all depends on how and what equipment you're using to mix.
It is there's nothing easier on earth than getting flour into a dough when you're working it by hand, right? So uh, you know, I would say uh, you know, if you it it it certain machines have an issue. So for instance, my ancarcerum is good at putting flour into doughs, but that that you have over hydrated, but not good at putting um, but not good at putting moisture in because it just slaps it around, it doesn't get the moisture in. Kitchen aids might have the opposite problem. So I think it really depends on whatever technique you're using to to to do it, but your hands can always kind of fix this problem.
What? Yeah, I I was gonna say I actually intentionally do this with the rollers in my ramen dough. Because ramen dough is like incredibly like stiff even relative to its hydration compared to like a non-alkaline dough. So I make a dough with a higher hydration first. Yeah, well, maybe that's also because you're using Durham flour, Mr.
Starch Damage. Mr. Damaged Starch Durham Flour. I I I've had this effect with other ramen dough. I'm just messing with you.
I'm literally working in a specific amount of flour with the roller to bring the hydration back down. One other thing I will say about working things in. Certain things are very hard to work in later. I mean, the the for instance, um salt, kosher salt, very hard to work into a dough once it's already been fully hydrated, right? Because it just is.
Yeah. Yeah. So like in the pizza book, which Katie Parla wrote, uh, you know, he does the, you know, what they call an autolized step, but he basically makes the full dough, lets it sit for, you know, 30 minutes, half hour to like kickstart like what's going on, and then puts the salt in, does it all by hand. And that has a tendency if you use diamond kosher like I do to clump. So you want to powderize it.
So you I I put my uh I have a little bullet blender that I, you know, I just happen to have it because I used it for testing frozen drinks, actually. And so I'll I I powder my salt and then I can put it in, and then you can just put it in by hand and it it goes in quickly and doesn't leave any lumps or any problems. Flour doesn't have that problem because it's flour. So you can get it to go in if you just dust it and kind of work, knead it in as though you were kneading dough by hand. I find it more difficult, other people find it easy.
I find it more difficult to put water in when you're working by hand because it has a tendency to slip around. So for that, I do the thing where you push your fingers into it, you make the little dimples, and then you squeeze a little bit of water into it and then you loop over it and you go back and forth, and eventually you get it in, but I don't know. You know what the ant carcerum? Maybe someone can tell me. So I have a Swedish mixer and carcerum, which kicks butt for bread, kicks butt for most things for rolls and stuff like that.
The one thing that I have a real problem with is getting butter into brioche style things because it just slicks up the outside. So the Kitchenade with the way that it moves, or even the Bosch, which the with the way that it moves, it always folds the dough in a way where the butter gets to the inside of the dough quickly, and then you know, it it can incorporate. Whereas the incarcerum has a tendency to just like smash the butter into the outside of the dough ball. So what makes it very gentle with your doughs and not overoxidizing of your dough, and so you get a lot of higher rise out of certain things. Also, I think it makes it more difficult for brioche, but maybe someone can tell me what I'm doing wrong.
Um anything else on this? Are we good? Good. Good. Yeah.
Why are monkey rights? Uh, do you have a good resource for finding the nutritional information of nuts? The context is there was a shop in Oakland that made Paco jut Paco Jet Nut Sorbet recipes that were like nothing I've ever had before or since. By the way, people, we're gonna be talking about pistachios. So, like I know when I was reading this, maybe when you're hearing me talk about it, you're like, well, there's a lot of different kinds of nuts, Dave.
What nuts are we talking about? The recipes that we're gonna be discussing here are pistachio. Okay. Just saying that. Um, okay, like nothing I've ever had before or since.
And the owner apparently used a very specific ratio of fat, sugars, waters, and so water and solids for uh his recipes. Yeah, but who doesn't use a very specific ratio for everything? If you're not using a very specific ratio, you're just shooting in the dark, are you not? Everyone has a specific ratio. Anyway, uh I tried one of the adapted and approximated recipes available on the ninja creamy.
And the result was, and I'm gonna think I think there was a typo here, I think uh WireMonkey meant to write, and the result was not as good as I remembered. So I like to try and wire monkey wrote as good, but I think they meant not as good. So I'm gonna assume that's what they meant. Uh as I remembered. So I'd like to try and recreate uh the his ratio if possible.
When I looked up the nutritional information on the USDA database, uh it has information on water and fat, but not sugar specifically, just carbohydrates generally. I know refractometer would probably be the best way to get sugar info, not really on nuts. Here's why. Uh everything that's in that this is why you can't use a refractometer on milk, because milk has all of these, uh all the fats in it, all those things mess with your refractometer reading viciously. So it's almost impossible to measure uh things with fats or with other random crap in it, right?
So once you're beyond things that are very easily characterized, like make sure that sugar or alcohol on its own or salt on its own, uh, it becomes very, very difficult. So refractometer is not gonna be your friend in this case, except for on individual ingredients before the nuts go in. Okay. Um bum bum bum. Where was I?
Oh yeah. Uh I know refractometer will probably be the best way to get the sugar info, but one, I'm on a tight budget at the moment, fair. And two, trying to get an overall sense of how this person made his sorbet so that any of all the information I get towards that end would be helpful. All right, so the one that you didn't like was uh take seven point uh take uh 390 grams of water, 130 grams of unsalted pistachios, 98 grams of sugar, and 2.8 grams of salt, throw it into a Vitamix, uh blend it all to hell and gone, freeze it and creamy tate it. That's that that's the recipe that was used.
Now I looked at the website that was linked to. It was joyofblending.com, and I'll have to say this. The color on that was uh uh uh uh ugly, right? So what that leads me to believe is that they were using pistachios that still had the husk on the outside of them. So if you the easiest way to get really delicious pistachio is to go buy Italian pistachio puree because it's green as all get out, and it's delicious because when they do it, they steam those suckers, they rub off all of the all of the skin on the outside of the nut, right?
And you get a beautiful puree, right? And you're paying the money for it, but guess what? That's delicious. Another thing you can before this is before we talk about ratios. I said this before, but I'll say it again.
If you're buying shelled pistachio nuts, nine the ones that we get in the number 10 cans, I'm not gonna say it's basini, right? But probably it's basini in a number 10 can. It has a bunch of them in that aren't as good. And if you blend that whole thing together without looking first, right, you're gonna get some of those. Very few things taste as bad as a bad pistachio.
You know what I mean? For as good as a good pistachio is, a bad pistachio is just it's it's make you cry for like 10 minutes. It's so sad, right? So you gotta look through all the pistachios. Um that said, uh, all of those things, all of those things said.
Uh, and I'm sure Quinn on the way out will have something to say about uh the actual specs of the recipe here. But the issue of you not being able to find the sugar, and by the way, this pistachios have roughly 7.7 grams of sugar uh per 100 grams of nuts, which is higher than most other nuts. Uh cashews come in around six, and almonds about 4.4, although almonds are very variable depending on which cultivar you're using. Here is a main and crazy problem. When you went on the USDA database, you were looking in the foundation section, because it sounds like all of the information would be in the foundation database.
And for some unknown reason, the USDA has many databases with different food things in. You want to look in the legacy database. If you look in the legacy database, if you search pistachio and then say it says, oh, there's one foundation record. That's where you went. No information on the sugar.
If you click the legacy button, it will take you to a different record where they will tell you exactly how much sugar is in a pistachio. So that's the answer to that. Uh Quinn, you got any uh info uh for the sorbet before I hit one thing on the way out. Yeah, I mean, I think uh honestly, yeah. Find reliable data like Dave said by checking the different USGA sources, you will search if there's any just recent papers that are analyzing on the spec itself, on the spec itself.
You're Mr. Spec. Yeah, I would say there's probably not enough anti-freezing power weight. Okay. Because the sugar seemed kind of low.
All right. Now, Danny G had a question for me. I have a question back so I can answer your question. Danny G has had bad luck with my off on, off on, high heat uh grilling method that I like and John likes. It's always coming out kind of crappy and with a sallow crust, kind of overcooked, all sad in general.
Danny, I need to know this. I'll answer your question. I my guess, and John, you can back me up on this. My guess is that your your heat is not high enough that you're thinking like normal human being grill. When I'm doing off on off on cooking, I want to make my grill hotter than the surface of the sun.
You want hot, hot, hot, hot, hot, hot, hot, hot, hot, or you're not going to be able to get the on off off on to work. John, do you agree that that's probably the problem, but we need more information from Danny G? Yeah, you want like really high steering temperatures every single time. So, Danny, get back to us. Get back to us with your setup.
What? I think your protein is too thin. Well, yeah, but you could do it to anything. I do it to chicken thighs. I do it to things that are pounded thin.
It like it does like it all depends on what your incident heat, what your incident uh like radiation is off of your heat thing. So we need to know your setup, Danny. Then we can troubleshoot you. All right. This has been cooking issues.
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