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ACast.com. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan Rockefeller Center, New York City, New Stance Studios, joined as usual with John. How you doing? Doing great thanks.
Good, got Joe rocking the panels. Joe Hazen, how you doing? Hey, sorry, missed that mute. Hey, no uh no worries. We got uh Quinn in the upper left corner, Vancouver Island.
What's up? Good, good, good. And uh in Los Angeles, we have both uh Jackie Molecules. How are you doing? Jack Insley, of course, his real name.
Yeah, yeah. And for a very short amount of time, who knows where? Swishing about in the breeze. Nastasia the hammer Lopez. We have her at the very beginning of the show.
How are you doing? I'm in Vancouver. At a casino. Vancouver, Vancouver. So if anyone wants to call in live right now with recommendations for Nastasia the Hammer Lopez.
Too late. Too much too late for goodbyes. Yeah. Yeah. Listen.
Since I know you're on a tour bus, can you just do a redo, please, of the famous Dave Matthews poop tour where the bus driver just like lets loose on a bridge and like uh inundates. We've done that. Oh, sweetie. We did that. And you hit some tourists?
No, we just did it on the side of the like while we were driving on the freeway. Yeah. Is that like so? Is that the tour bus equivalent of just like letting it rip on an airplane? Just like yeah, pretty gross.
Yeah, at least like what are the odds that a tour boat would be going underneath? I mean, that's like the only thing I know about Dave Matthews is that his tour bus pooped all over a group of tour. Thank God he's got Dave Matthews style money to pay for all of the all of the you know poop poop mentally poop damaged folk. But how long does it take to dump the black water out of a bus? Not long.
Like three minutes, yeah. Oh, so yeah, here I mean you're at supposed to you're not supposed to poop at all. Like at all, at all, at all. What? On the bus.
Yeah. Do you wear that's like a no? You have to stop and tell them that you have to do it, go to the bath, like do that. You cannot poop off us unless it's like emergency. Stop drop and log.
Mm-hmm. Yeah. Do you wear a t shirt like that? Oh god, you know. So, like, what's that Arby's like where you where you make a stop?
Is it just obliterated? No, we pull into the venue every morning. Oh god. And then like you everyone rush. Do you I know you you rush to find the furthest away bathroom first, right?
Like plant a stake in it. Like, mine. No, I I have responsibilities. I can't poop until I take care of all of the people first. Wow, you're like the captain of the ship, the last to poop?
Yeah. Nice. Nice. Yeah. Well, this is the thing people want to know how this stuff works, you know?
When when does Nastasi get the poop? Because in the real life, when she when she doesn't have responsibilities, if you invite Nastasia to your house, the first thing that will happen is she'll scope out your bathroom. No, that's Nick Wong. Uh Nick Nick Wong will drop serious heat. Nick Wong will come to your bathroom and drop serious heat.
Like upper decker? Oh, no, no. And he's polite about it, but it's ca he's gonna drop, he's gonna drop some major stuff going on here. He's got a he's carrying a load with him. Nastasia is more just like, here's a little housewarming gift.
You know what I mean? I'm gonna treat it like a 7 Eleven toilet. Yeah, yeah. Boop. In and out.
In and out. Um by the way, you want her to. She's gonna be much better company if you just let her use the bathroom. You know, in in my experience. But anyway.
So uh any any good stories from the road there, Stas, since I know we have you for the least amount of time? It's wild. So right now, why I have to leave is I have to go. We're starting the Canada tour Canada leg, and I have to go get all of the bus stock, like all of the rider things for both the crew bus and the band bus. And it's interesting to look at the list because it has to be consistent in every country and every city.
And so you have to make very specific choices, and um, yeah, it's hard. It's really hard. So like in since you know certain things from Quinn, can you sift in some extra stuff that's not on the rider? Can you get Hawkins cheesies up in there? No.
No? No. Nobody wants like nobody's looking for like, let's experiment with food after a 22-hour day. Like, we just want like Ritz crackers and cheeses and beer. Like that's it.
Cheese it's and beer, that could be a song. It's a good combo. Cheese, it's and beer. Cheese it's I don't know that I would ask for both Ritz and Cheez It's. I would hope those are different people because that's like a cheesier side of a similar coin.
Yeah, two separate people, right. Let me ask you this. Let me ask you this. Does talent get writs and crew gets the cheese its? No, actually, it's the other way around.
Oh, so Ritz is only for people who think they're fancy and they get the Ritz, but the real ballers get the cheese it's I'm on NDA. All right. So what's the what's the what's the thing where you're like, that's what they want for food? Like what's like the most random one? Uh I really I can't say because there are some ones where you're like, What?
I can't. I need ten cans of kippers. You're like, oh man, that stage is gonna stink, right? Imagine if they were just pounding kippers before, like, you know, can't tin fish before the the event and the entire stage stunk like smoke fish. That'd be interesting.
Anyway. Uh and uh do you guys have any secret? Not that you could tell me what they are, but like David Lee Ross style, no blue MM situation where you look through it, you're like, didn't read the writer. Uh yeah, yeah. My my whole thing is like ice.
Ice is such a thing, and yeah, I have a like a a sentence on there that lets you know what to do, and every venue messes it up. It's unreal. Like they mess up the ice? They mess up the bringing of the ice every three hours. I want fresh ice every three hours, and that's somehow so hard.
Do you make them dress in a particular outfit? Because that would be amazing. The bringing of the ice. And then they have to come in. Must be three people.
The ice person must be flanked in front and behind. No. But like you'd be totally toast in Europe where like they're not even used to bringing ice to you on a river. It was so bad. It was so bad.
They're like, You want ice? Go to the mountains. We don't have ice here. The Italians were like, Ice and it's only a hundred degrees. You're gonna get sick.
Yeah, that's head checks out. You're like, it's in the rider. We don't care what you think about it for your body. You know what I mean? Like it's not about you.
Yeah, anyway. It's funny. Yeah, but yeah, I remember back when we were at the French culinary together and we would deal with kind of Europeans and trying to get ice, it was like, oh you know, even in America, no one gets the ice that we want when we used to have to do an event. That's why I came up with the cocktail cube in uh at all, right? Was because I was like, we knew we weren't gonna get the ice, but there's no solution when you're just driving in the the second of the show, you know what I mean?
Right. Yeah. Yeah. How much do you hate looking at like filth filth water ice and then expecting to put that ice in the drink that you drink rather than just a chilling ice? When chilling ice and f and actual ice in your drink aren't separate.
Yeah, it's bad. Really bad. Worse for you mentally than getting into a public swimming pool or similar. No, the swimming pool is the worst. I think I said this on the air, but like I heard on the air, on the ra radio NPR, that if you can smell the po if the pool smells like chlorine, it's not the chlorine that smells, it's the chlorine uh compounds that are interacting with the pea and the sweat and the in the human filth that creates the smell.
So if you can smell it, that means it's dirty. If you can't smell it, it doesn't mean that it doesn't have enough chlorine. It just means that the people in it ha haven't uh done too much pedaling. You know what I mean? Or sweating.
Did you know that? No, but I'm glad I didn't I know that. Yeah, I'll tell you what, it doesn't make a difference to Nastasia or to me because we weren't getting in that damn pool anyhow. You know what I mean? Yeah.
All right. Uh what's your next city? Edmonton. Ooh, Edmonton. Uh what do they do besides uh hockey?
I guess this concert. All right. Uh listen, if you want to call in your questions uh in the 13 seconds we have nostassi or for anything else cooking issues related, uh call your questions in to 917-410-1507. That's 917-410-1507. And John, why don't you tell them uh or Quinn, who do we have on next week, by the way, so they can ask their questions now.
Um uh next week, I think it's someone John's getting. It is uh Cabel Caballero from uh Karima. Oh, nice. Great for you. I haven't been there a long time.
I know. I hope it's doing well. Really? Yeah. Never?
I yeah, never. I need to. Yeah, you should go. It's my neighbor, it's in my my neighborhood, anyway. I think, isn't it?
Yeah. Um, all right. So uh call in uh Well for everyone who doesn't know that's delicious Mexican food here in New York City. Yes, yes, but like fancy. Fancy, yeah, yeah, yeah.
Hi, honest. But yeah, just for the people who don't know. Not like, you know, you know, not like when the New York Times decided that like, you know, you could give any number of stars to anyone in any situation. It's it's it's fancy. It's a fancy style restaurant.
It's like, you know, you don't don't go expecting to be like, you know what I mean? Anyway, uh, but I had a great time when I went. Yeah, great. Yeah. Uh so why would they maybe want to call in and uh Yeah, so you go to patreon.com slash cooking issues, um, where you get access to a whole bunch of things, including uh calling us and asking questions live on the show, getting your questions theoretically prioritized.
Um access to discounts from people that we have had on the show, uh a bunch of Dave's calculators on the Patreon and just a whole bunch of other great things. So and quins uh go to patreon.com slash cooking issues. Yeah, yeah. Right now, anyone that is on the Patreon has uh access to all of my uh ingredient information, like all of the all of the uh uh what's it called? Uh what are those things called?
Liqueurs, everything. Anyway. Uh all right. So uh what do you got, Quinn? What do you got for me?
Uh let's see. Um this week we made some pretty good grilled chicken. I think two Christmases ago, I got some real deal bentroton. So I've used up the last of that. Uh we had some mishaps with the chicken skin, but uh ultimately it turned out well.
And we came up with a pretty interesting little setup. So, you know, we have one of those smaller Japanese style ceramic grills, right? Mm-hmm. So we can place that fully inside our gas grill, just as a platform, and then if we throw wood chunks on the charcoal, we can close the lid and get a little uh smoke going. So we're gonna try and do more of that where it's like partially smoked and then finished on the charcoal grill.
Right, but isn't the whole point of the benchoton that it's not gonna make smoke? Sure, again, but uh also we're gonna use this type of grill just for small grilling with regular charcoal, sometimes as well. And here's very, very hot. Here's an unpopular opinion. Grilled chicken with the skin on, is it ever gonna be really good?
Can the skin ever be done properly on a grill in a way that wants to be grilled? This is a question. I'm not saying one way or the other. In other words, I also is grilled chicken breast a thing that people actually thighs. Like I grill the hell out of a thigh, a marinated thigh, right?
But what are your thoughts on grilled chicken with skin on and breasts? Are you spatchcocking it and doing it flat? Like, what are you what are you doing? What does grilled mean to you? I could see grilled one side of that.
Like it in the past, we've done the full yakatory thing where you're like anatomically separating the chicken into like many, many constituent parts. Good. That's bad. And when you have skin on those pieces, I think the skin turns out good. Um again, we should have the grill a little too close this time.
We've gotten it good, because it really we separated the chicken just into two big pieces. We had the both legs on the back, and we had the breast uh crown. So I think with uh a little bit more temperature management, the skin would have turned out uh quite good. But because the wings turned out really good that were attached. Because they're sitting out, they're sitting out there.
They're like, I'm getting done. You know what I mean? Like that, like the the wing is like, hello, I'm good. You know what I mean? Whereas like I'm trying to remember a time I've ever had whole roast chicken, yes.
Right? Whole or half in this case, grilled chicken, where all of the parts of it were the way I wanted. I'm trying to imagine, I'm trying to think of if it's ever happened to me. Does that ever happened? John, has it ever happened to you?
A whole grilled chicken where every part of it was the way you want. No, Jack, right? No. It's never happened. No, no, no.
No. I mean, parts of it, excellent. It's my whole issue with, and again, unpopular opinion, whole hog barbecue. And like the argument that the whole hog people make is that, well, the fact that the certain portions of it are either dry or stringy is made up for the fact by that we shred the whole thing together and then you know eat it kind of as a melange. But I know.
But you're not doing that typically with chicken, right? So again, I I got all the meat where I wanted it, and I think the breast skin could have been saved with a little temperature management. But I'm gonna throw my my brother under the book because he arrived late and we didn't have time to like get the fire regulated. Wow, not cool, dude. Wow.
Just chucking them right under the bus. Alright, fair. Well, huh? You also just listen to the show, so uh, all right, nice. Well, you know, keep us uh oh, and were there were there a grill marks?
Did you have quadriage? Yeah, well again, we're you we're using a really fine grate on over the charcoal grill so we hadn't moved around, so we did not have the giant grill marks. Yeah. Did you have problem with uh adhering? I always like to I always like to oil that sucker up so it doesn't stick, especially on a fine, on a fine.
I hate when stuff sticks to the grill, man. I hate it so much. Yeah, uh, the breast was fine. The dark meat we pre-cooked in the ANOVA and then finished on the grill, that the skin was too soft, and so we had major uh major skin issues. But the inside meat was amazing.
So I wonder if there's some way to kind of tack skin down when you're cooking it so that you can cook it not on the meat and not have it get too you know how when you take a skin off, it like shrinks into a tiny little something, and the texture's never as good as when it's like on the meat when it cooks if when it cooks properly. I wonder if there's some way to like tack it out. So one of my lun cooks the other week showed me these little like it's almost like sewing needles where you like puncture through the skin and then into the breast before you cook it, and it does a pretty good job at holding it into place. Yes for that, yeah. Mean like when you're gonna take the breast off but keep the skin on so it doesn't make make a weird little postage scan stamp of skin around the overcooked breast meat.
Yeah, because that's your favorite. Yes. Uh Ang Su Lee, you know, who's not with us anymore, taught me one of the secrets of cooking a shrimp flat without skewering it. He used to do this thing where he would like especially like he would make a couple incisions in the tail and then break the back down and he could cook them flat without a skewer in them. That's pretty cool.
Yeah, but for me, I just stick a skewer in it and then rip the skewer out. You know what I mean? Yeah. People when you when you hand them a completely flat shrimp, like parboiled boiled shrimp is completely flat, they're like, What? I'm like, flat, dude.
Why would you want a shrimp to be shrimp shaped? It's not ideal, right? True. Yeah. Don't you think?
Yeah, no, I agreed. Plus. Plus. You can't. Okay, goodbye, everybody.
Goodbye. Goodbye. Have a good tour. You can't tell. Like, you know how visually when you see a hyper curled up shrimp, you're like, ah, they hammered the hell out of the shrimp.
You know what I mean? So it's visually unappealing because you know that that sucker's been overcooked. But when you when you skewer it and it's flat, then they have to actually taste it first to know that you've viciously overcooked it. Uh this is one thing, and we haven't talked about this in a long time, so I'm going to mention it. Like, I have not been able to reproduce this, and maybe it's because it doesn't work with all shrimp, like maybe farm shrimp, it doesn't work too.
But there used to be a test we would do where we would do low temperature cooking on shrimp. So we would instead of cooking the shrimp fast and high, which is how you should cook shrimp if you're gonna cook it. Uh we would do it long and low, like you would, like for a couple of hours. And the there is an enzyme that's sometimes present in uh shrimp in high quantities where it literally turns the flesh to mush. And so it looks fine, but when you put it into your mouth, it's hard to describe, but it's the least pleasant shrimp I've ever had in my life.
And so I used to do it at for my classes, like for the sous vide class when they would come in. Every student, one of the demos I would do is like, here's how not to use low temperature cooking, and I would hand them a shrimp, and everyone would be like, and they would all throw it up, and then like it stopped working all of a sudden uh a hundred percent of the time. So I don't know what that is. Someone needs to run it down. Big shrimp.
I know that if you cook our local spot run too long, they go back to mushy as well. Must be some sort of wild thing. Maybe, yeah. Because maybe they switched to a different purveyor at the school and they switched to like standard farm, like you know, 1620s, and that's what happened. I don't know.
Uh all I know is that I couldn't reliably do it anymore. I could try it with some golf shrimp, waste some golf shrimp and see whether I can get it to happen again. Could be a wild situation. Um sometimes it's important to know how to make make things terrible so that you can avoid them in the future. But uh you know what I mean?
It's good to know. People are like, why are you doing this to me? It's like, so you know. So you taste this and you don't ever do this again. The other one is that for a there's a there's a kind of a difference of opinion where certain very long cooked meats, I'm talking like 72-hour short ribs and stuff like that, where if you don't do it exactly right, the meat when you chew into it, and the same thing happens when you long cook poultry.
It is tender, but to me it breaks apart in the mouth in an unpleasant way. It gets kind of mushy, right? Because the the fibers are so dense that way you bite into it, as you bite into it, it releases a lot of liquid in your mouth, but then instead of being meat, it almost turns to a paste in your mouth. Yeah. And some people do not find that unpleasant, and I do find it unpleasant.
So I think the issue is is that you need to get multiple. This is why we would have like dozens, you know, twenty uh, we'd have 20 or 30 people per class, class after class after class, tasting these to get feedback. So you that's why you need to get other people to taste your stuff, because what you think is good might turn off a huge chunk of the people. Do you know what I'm saying? Same with cocktails, same with anything.
You should not only rely on your own palate. It's not that your palate isn't refined enough, it's that you might have uh a taste for something that other people find repellent. You know what I mean? Anyway. Uh what do you got for me, Monsieur Le Molecule?
So I actually had a question that has to do with shrimp. Um to uh good oyster bar near me. Doesn't it but the thing that me and my dining companion were asking is why is it always five shrimp when there's a shrimp fish and it's shrimp. Why is it always five? So frequently.
Why five? You cannot split it shrimp between two people. You can't split it between three or four people. Oh, here's the thing. I'll tell you why.
You can't give four shrimp. You can't give an even number of shrimp. I can't do even numbers. Why? I don't know.
Why can't you have a thirteenth floor? You can't give an even number of shrimp. Yeah. Same thing when you're garnishing things on a plate. You it's always an odd number.
Western style. In Western cuisine. Yeah, yeah. Yeah. In Western cuisine.
Okay. Yeah, you c it must be an odd number. It's not gonna be one. Three seems so weak unless they're unless they're like jumbo. Something like bar food even in a bar food situation.
You can't do even numbers. If someone hands you an even number of shrimp in a in a western situation, I'm not talking like when you're ordering two pieces of like, you know, uni or whatever and it comes as duals. I'm not talking about that. Like that's a whole different McGill. But if you go up to a place and you order are you alive?
What just happened? Did Jack did you just get hit by a bus? No, don't so garbage stretch. So if you if you go to a bar and they hand you four shrimp and a shrimp cocktail, you should just walk out. They hate you.
Like real bad. I wouldn't trust it. What do you think, John? Yeah, no. I mean Yeah, it's just gotta be odd numbers.
I don't know, like it I it's just always what I've been taught too when plating things. Yeah. Yeah, and plus also, like, what's more fun than looking at the person and then no one can figure out who gets the last shrimp. I mean, yeah. Well, I I did the embarrassing thing, which was just miscount and take it before we can ask them.
And then I said, oh no, did I keep that? No, but you know what? Yeah, yeah. Yeah, you did. Yeah, so you did everyone a favor because they got to like pretend to be mad at you, and you didn't have to have that freaking discussion that nobody wants to have.
And you handy shrimp. You handy shit. Nobody really cares. Or worse, worse yet is when like if you're with like three people when they try to cut the shrimp on you can't cut a shrimp. Don't cut a shrimp.
No, no, no, yeah, you can't do that. Can't cut a shrimp. No. All right. Well, we're waiting for this uh garbage truck to pass you by, John.
What do you got? I went to the musket room finally on uh Saturday nights, which is a restaurant run by Mary Atea, and it was absolutely delicious. Yeah. Yeah, just like new American food. Yeah.
For those of you that aren't watching, John made the most dismissive head wag humanly possible when he said new American. It was like it was like the words dripped out of his mouth with such disdain. I don't know, it's all new American these days. Um I mean, good, good, good. As you should.
Yeah, yeah, yeah. Well, that's the thing. Like, when did New American become so hateful? Well, it's just become this catch-all for everything that's being done here. Well, where are we?
Yeah, no, I know. And what time is it? Yes, I get it. But yeah, I don't know. Um and the CDC is from the Mississippi Delta, so there was like some influence from that, and it was uh very good meal.
Wait a second. Let me go back one minute. Yes, no, no, yes. Hold on a second. So is it bad because it's somehow you think it's pretentious, or because you think they're not willing to put a flag in the sand?
Or is it I think it's just lost its meaning because so many places just brand themselves as New American now when they don't really have a culinary identity, which I don't think is the case for the musket room. So you think it doesn't have meaning. Yes. Because you're like, I will have the steak free, and the second time I will have the confie. Yes.
And we're gonna be good. You know what I mean? Like you don't feel that you don't get that same vibe. You're like, it's just you know that there's gonna be a certain sort of milieu and you don't know. Yeah, there's just gonna be like this kind of lost sense of like loss being lost.
I don't know, and not and mis I don't know, not misguided as the wrong word, but yeah, just not fully understanding what it is you're putting out and just kind of using this label as a way to justify the lack of cohesiveness on the menu. Right. So you feel I was gonna say, you know, I well what I can count on with New American is uh bad value for what I'm getting. Wow. Wow.
Huh. Like I know it's like it's like what John's saying. It's like you don't really know what you're doing, so you just put that label on it, and then that tells me you don't really even have much of a thesis or you give it how you're doing. Yeah. I mean, not all the time, but not all the time.
And again, musket room was not that at all. Yeah, yeah. Stipulated. Yeah. Stipulated, John.
The muskets are both an old American weapon and a new American cuisine. But like the the I'll give you the counterpoint. So I'm old enough to remember when no American who wanted to do good food would claim to make American food. Yeah. And so the new American mm like mm label movement as it was starting in like the nineties and two thousands, I think was a reaction where you know people would say there is no American cuisine.
You have only McDo. You know what I mean? Uh you have it the Burger King, you have Macdo. By the way, Burger King Chefs were amazing on. We gotta get the back on.
We gotta go to Miami. But uh but my point being that that was seen as something that didn't exist, and so to take on that label was to be proud to have your influences not come from France. Yeah. And so to be a uh high-end like chef whose cuisine did not come from France. And this is that's the same time that you started getting like very fine dining, not old school, but new school Italian.
New school fine dining, like everyone other than French. So I think it had meaning then. No, definitely, but I think it's just increasingly become just yeah, this catch-all kind of term for any kind of restaurant that isn't like expressly rooted in another culture's cuisine. Right. How long can you call something new?
Well, I'm sick. It's new every day, like Quinn said. It's always new o'clock, baby. No, but I mean like, you know, like like new metal, let's say. How long is how long how long is it new before it's correct me if I'm wrong?
New metal is spelled with a U. Sure is. Yeah. So it can be whenever. You know, so then we're gonna open up.
Isn't there a new a new American restaurant with and you and new American? We have a we have a we have a question from Balloon Knot, and I'm wondering whether that's a slip knot cover band. We're gonna find out. Different kind of metal. But uh anyway.
Uh fair, fair, fair. Uh all right, shall we? Oh, I know what I have. What do you have anything, John? In the front of the case.
No, musket room's very delicious. Oh, yeah, yeah, yeah. But anything from your life as uh as a cranking out food? I hate restaurant week. Who doesn't?
It just got extended too to the end of August. So it's not, it's not it wasn't even a week anymore to begin with. It was three weeks, and now it's a month and a half. But who likes it? The people who come never feel like they're actually getting the value that they want.
Who likes it? Why does it happen? Because apparently you make profit. Probably people that don't go to a restaurant. Yeah.
But are they actually happy? Are they actually happy when they show up? Are they like, I am super happy to have had a slightly stripped down version of what you normally do for less money, or they still not feel like they're getting the value, and the restaurant's not happy about it about providing said service. I'm just trying to figure out like who is winning, or is this something where we're all losing? I heard that they serve four shrimps during restaurant week.
Zing. Very strong, very strong. Well, I'll tell you what I have this week is uh it's tomato season. So I did my first round of uh Aunt Ruby's and German stribe tomatoes from Stokes Farm. Uh you have to get I had to get there exactly at eight when the when the farmer's market opened.
Now listen, they're not they weren't quite they were delicious because I ate them, right? I went, I didn't I didn't have time to shop on Sunday because I was doing an event for House of the Dragons. Su Chan was uh friend's show, Su Chan was setting up an event for a watch party for influencers for the finale of House of the Dragons, season three House of the Dragons. They had a fake iron throne. It wasn't made of iron, but it looked like the iron throne.
So in pictures, it was iron. You know what I'm saying? Uh so we were making drinks. Theo and I were making drinks for Bar Contra, even though he doesn't work at Bar Country anymore. He came back and we made drinks.
But get this because House of the Dragons, I don't know if you can tell this from the name, it has dragons in it. And as we all know, dragons breathe fire. So what'd they ask for? Red hot pokers. They asked for red hot pokers.
I was like, I was like, listen, it's eight billion degrees. You know what I mean? They're like, they want the red hot pokers. I was like, okay. So we I was like, I'm gonna have to make an extraordinarily concentrated, extraordinarily alcoholic product, and then red hot poke it and then pour it over shave ice so that I could do a shave ice drink, but by the time the shave ice melted enough to cool the the base flamed drink down to room temperature, there was still enough extra alcohol in it that when it diluted again to its frozen temperature, it was right.
So it was a pain. I ended up using Smith and Cross rum that I had directly added sugar and acid to, and I flame that, and we did a I did a variant of a drink we had called Jesse's Girl. So it was sfumato, so sfumato and smith and cross rum, smumato's a robarbaro. It's got like a rhubarb root thing. That was what we flamed, and then Aperol in the coop uh with a little bit of uh vinegar.
It was good. Uh we'll never do it in the bar. Not ever. I mean, imagine red hot poke and then shave. Yeah, no.
No, no, thanks. And then uh we did a variant of a uh a drink that I made for for Valentine's Day, which was roses, you know, nitrumtled actual roses, because they want something red, right? Actual nitrometal roses and uh raspberry acid raspberry. And at the bar we did it with simple syrup, but here we actually put lychee syrup in to do full Ispahan, full Pierre Hermé Isfahan. And people were like, Who's Pierre May?
I was like, get out of here. I'm like, get out. Like, you know, if you can't even keep the last 20 years of like, you know, pastry, I guess who cou can anymore. But like, it's just funny that like he was the first pastry chef, I think, to name a flavor. Like that was his like Coca-Cola, right?
It was this mixture of raspberry, rose, and lychee that formed its own flavor that he said was not any of the individual flavors. It was just pan. Anyway, so we did that. Uh, and it was fun. It was fun uh cranking those, cranking out them, them drinks.
Uh, but anyway, so it was late. I knew it was gonna, because it was family dinner night was the night that the event was. So we just did tomatoes and we got Stratatella, because I couldn't shop that day for mozzarella. And if you can't get mozzarella the day of, get Stratatella because that Stratatella is the goop on the inside of the burrata, right? That's what I call Stracciatella.
I know Quinn, it has many meanings because it just means rags or whatever, right? But in cheese parlance, it's the goop on the inside of a brata. And that stuff with like bread and the fancy tomatoes, that's all you need. I also made beans because you can make those the night before. Beans.
Uh so that's what I did. I'm super so uh uh psyched to have the tomatoes in. They're gonna be in probably for a month. Like I say, I think they're only getting better. Farmer Ron Benagi, who's the farmer who at Stokes who does it and has they have, I don't know how many generations they've been doing it.
Um I think his son's gonna take over when he retires. These are the only two tomatoes worth spit, but they are amazing. He thinks they're ripe. He likes them a little less ripe than I do. I know how I want the damn tomatoes.
And he's like, those are ripe. I'm like, okay, farmer, you eat those ones. I'm gonna wait. Because when I when I get the rubies, I like them to have like a little red bush, a little blush about them. Anyway, if they're so good.
Maybe we'll post about them. Uh so that's uh, oh, and this Friday, I'm gonna go see Paul Wall. Yeah, at Le Poisson Rouge. Yeah, I mean, and you know what? Paul Wall, for those of you don't know, Houston rapper, most famous song was uh Sitting Sideways, which is a great song and still tipping, right?
He had one of the verses on Still Tipping if you guys listen to Houston Rap. But I was listening to his album, The People's Champ. That thing's a that thing's a banger. I forgot how good that album was. Anyway.
The People's Champ. So I'll let you know how that, I'll let you know how that goes next week. Uh all right. So time for questions? Let's do it.
All right, let's we can all weigh in on I I have I I have a question. Okay. So, tomato related. I'm gonna be attempting another experimental bread this coming week. And I want to try tomato water as the base liquid.
So, what pH should I watch out for and potentially correct? Hmm. That's a good question. I'd have to look up what the I mean, these are known things that people do. They look up the pH of like uh their Levans before they use them.
So I mean, you could figure it out. I don't know what off the top of my head, but I don't think most tomato water is going to be acidic enough to, in other words, I would believe most tomato water I would think is less acidic than buttermilk, for instance. So and you know, buttermilk isn't usually enough to destroy all gluten function. But look it up. You could always you could always buffer it with a little bit of soda, you know what I'm saying?
Yeah, you know, add a little soda to knock back the uh knock back the diplomatic acidity. You know what I'm saying? But like uh what do you well do you happen to know off the top of your head what the pH of uh tomatoes are of the tomatoes you have? Is this four or something? No, no.
Okay, I'm gonna I'm gonna make the water and then check it. Yeah. And then you know, if you need to neutralize it, neutralize it. You know, but that's something I think that's Googlable, but I don't have it in my head. All right.
So here's a question. Wait, wait, curious. Was that a diplomatic immunity? You know it, baby. Lethal weapon.
I like someone's listening. Right? You never know where my references are gonna come from. Cougaran. Cougarans.
Oh man. You know what? It's like someday no one will know any of the movies that we're talking about. You know what I mean? Uh the weird thing is that when I was a kid, my dad used to have me listening to like all 50s comedies alb albums, so I also have all these references that like no one knows.
Like I'll just all of a sudden I'll bust out a Stan Freeberg reference and people are like, it's Stan Freeberg. I'm like, go look it up, butthead. That's why I get pissed when young people are like, that music is so old. Because like, come on. When when we were kids, we knew all the music, all of it.
You know what I mean? It wasn't like, you know, ooh, music from the 40s. I'd never heard of it. Who's Glenn Miller? You know what I mean?
You know what I'm saying? Anyway. Uh Patrick C writes in. This is something we can all answer. All right?
I have my own answer. Uh, what is the best slash canonical layering for a club sandwich? I believe it is from bottom. Bread, mayo, so far I agree. Turkey, mayo, bread, mayo, bacon, lettuce, mayo, bread, but curious on your take.
Uh, and what is the best bread and bread dimension to use for said sandwich, and is there a widely available supermarket loaf that satisfies the requirements? Third, is it a club sandwich if you don't have the middle piece of bread? I'm just gonna say that right now. No, it is not. No, yeah.
Has to have the middle piece. That's too. If it doesn't have the middle piece, what do you why are you here? What have you done? You know what I mean?
It's just a turkey BLT. That's yeah, that's just done. No, please. And an addendum to the question how should the top part of the club sandwich be different or not in prepala preparation from a standalone BLT with the same ingredients. Uh I asked, as I was presented with the idea last week that a club sandwich is merely a BLT with an extra filling and a piece of bread at the bottom and then cut into four pieces, which I think is not true, but I'm struggling to articulate why.
I also left out toothpicks, uh, apologies to Mitch Hebberg. You know, I forgot to go look at Mitch Hedberg's uh routine. Mitch Heberg was hilarious. I just watched a bunch of them. You know Mitch Hebberg, right?
No. Oh, really? Really? You gotta get yourself on the YouTube's and look up Mitch Hedberg. He was like, he was really good at the kind of dumb comment, rye conversation, like just string of jokes.
Like so good. You know what I mean? Okay. Classic. Where always wore almost always wore sunglasses on stage.
Classic. He'll enjoy. Got it. Red Jack, you'll enjoy, he'll enjoy Mitch Hebberg, right? It's it's classic.
It's comedy canon, my friend. You can't walk around the streets and not know Mitch Hedberg. It's just not how it works. I will educate myself. Yeah.
Yeah. Yeah. Uh all right, so let's talk about this club Clerb Sandwich situation. First of all, I had never I thought I knew exactly, and then I never thought about not putting lettuce and tomato and all that stuff on the bottom as well as on the as on the top. Let's talk about BLTs first, since that was raised, and I just shot that.
I have very firm opinions on a BLT. For me, a BLT should be squishy bread with not much crust. It should be like a Pullman style loaf, dare I say, wonder or a potato bread, something fluffy, something that isn't a lot of substance. Do not hand me a BLT on some crusty freaking loaf where I'm like chewing through the crust and gumming up a lot of bread. That's not what a BLT is about.
Is anyone disagree with me on this? No, and then the BLT falls apart as you bite down on those. No, and then the crumbs. No, no, yeah, please, please. Now, here's where I differ from a lot of people.
I use the bagel setting and I toast only one side of the bread, and I put the toast side in towards the wet ingredients so that my mouth is not ripped to shreds by because when you especially this is true for a club sandwich too. When you put your mouth around the club sandwich and you go down and the and that the toast rubs against the roof of your mouth. I hated Denny's for that. Yeah, hate it. Hated it.
Hate. Thank you. Yeah. So here's one thing I will say. I put I put my my toast in on the bagel setting, which is only toasting the top side, and then when I pull them out, because you can do it ahead of time, lay the untoasted sides together so they don't get stale, right?
So now you have all of your sandwich pieces. The middle side I would toast both. The one that's in the middle, toast both, because it's going to get wet hit from both sides. Then here's when I I'm doing BLTs first, and then we're going to discuss, because like I won't brook any argument on how I make a BLT, right? Top and bottom.
Little salt, a little pepper on the mayonnaise, right there. Now, here's lettuce on on top of the mayonnaise because the lettuce is a shield against the liquid from the tomatoes and the other toppings, right? So the mayonnaise is a shield. The toasting is a shield, the mayonnaise is a shield, the lettuce is a shield. Now you have put like as much protection against that bread getting ridiculous soggy as you can.
I also use iceberg. What do you guys use? Iceberg, yeah. Ice brew. I mean, Romain is a second, but not the thin parts, the thick parts.
But iceberg is the way. Yeah. Yeah. Shredded. Oh, see, I don't because uh uh the reason I don't is because then it it'll let more stuff through.
I'm using it like as a paint job. Yeah, yeah. But I love shredded lettuce. You know what I really love? Not on a BLT, but on a chicken sandwich, shredded cabbage.
I love shredded cabbage. Oh my god, you're getting murdered. Jack's getting murdered over there. I love uh I love shredded cabbage on uh on a on a grill on a fried chicken sandwich because it's so crunchy. Yeah.
And especially on a cold fried chicken sandwich. If you're gonna have a cold fried chicken sandwich, the skin is now garbage because it's cold fried chicken. I don't care what you say. You know what I mean? But the crunchy cabbage, little mayonnaise, I'm gonna bring it back.
Anyway, uh spicy mayonnaise, of course. Spicy mayonnaise. Um, so then tomato and then bacon, then bread, and ideally a BLT is not cut in quarter, just cut in half on a diagonal. Right? Yeah.
Okay. Can we agree on this so far? Yes. Okay. So now, when you're gonna club sandwich it, we all have agreed, must have the middle slice of bread.
Now, is there turkey in both pieces or just turkey on the bottom? Is the but is the top of BLT and the bottom of turkey? Is there turkey twice? I think there's gotta be lettuce both sides, just as a as a so you're not mashing the freaking turkey into the bottom of the bread. Well, what do you guys think?
I guess it's to me I'm kind of envisioning a BLT on top of a turkey sandwich. Okay, so it's turkey only on the bottom. I think it's with mayo. Oh, kind of mayo. Yeah, yeah, yeah.
All the bread must be made. Yes. Yes. And there's no mustard on it. As much as I love mustard.
Yeah, no, no. And no mustard. No. Salt, pepper, mayo. Now, you must, in a club sandwich, whether you want to or not, cut it into quarters as triangles.
So you need four toothpicks. Yeah. One, two, three, four toothpicks. Because a sandwich that small, because you should be using standard bread. Right?
Now, if if you were really rich, maybe you could get someone to make you an oversized Pullman loaf pan so that you could have a slightly larger turkey club. As long as the bread is still standard looking, I think it will be acceptable. What do you guys think? Yeah. If only you cut the bread into five pieces.
No, you have to cut the bread into four triangles. This is not a choice. Right? It's like it's not a matter of what you like or don't like. It's just like this is just how it's done.
You know? Like it's like when you drive down the highway. You have to choose a lane. Yeah, it breaks the shrimp rule. Like it's just it's the rule.
You know what I mean? Uh also, let's talk bacon. Uh on a BLT. I am not a bacon freak. Like, I'm not like must be nooskies.
Because to me, it's a supporting player. Honestly, a bacon, a sorry, a a lettuce tomato, if the tomatoes are godly, a lettuce and tomato sandwich is good enough, right? If you have the good tomatoes and you're gonna make a club, the nice thing is that one slice of tomato will cover the entire bread. Boom. With like a little bit coming over the ends.
Because is there anything more disappointing than when you have to buy the I like Kampari tomatoes? Like as a standard tomato, those cocktail tomatoes that you can buy now that they've had for the past 15 years or so, I think they're they're much better than a bad heirloom or a bad beefsteak tomato, right? When I was growing up, the only tomatoes you could buy were kind of light pinkish red, and they were in like a plastic like sleeve, and they looked and tasted like styrofoam. They were the worst. So the standard ones that you can buy now are much better.
But those smaller tomatoes that you can get all year that have a decent taste to them, they're just too small. They slide off of a sandwich. You know what I mean? So when you can get that big hunk of tomato, it's so nice. What about the turkey?
Do you care what turkey it is? I mean, I'm a board's head guy. Oh, so to me, like like cook the breast, slice it thin. You know what I mean? You don't want big chunks, and you don't want like the problem with dark meat is the pieces of dark meat, unless you were going to laminate it and cut it yourself.
When you bite through it, if you get to an area near where there was a tendon, it'll pull out that whole piece of meat. And I hate that. Like it'd be good. It's better to have, I think, and normally I'm not a breast meat guy, but like just sliced real thin, and again, fitting the whole thing. But you know, I I would use uh like a home slightly thicker cut turkey that you kind of, you know, did yourself.
That's what we used to do. Yeah. Um, I don't know. What have we not answered in this question? I feel like we've gone deep into depth.
Anyone disagree or have another idea? Is it toasted? The club toasted as well? I would toast it the same way as the as I made for BLT, but the middle of the couple one I would double toast. Got it.
It's a little more work, but I would do it. And yeah, must have the toothpick. Do you what about olive on the toothpick? Yes or no? Does it need it?
Nice to have, but don't need to have? I would say nice to have, but don't need to have. I've I've only seen it a couple of times, but I'm just thinking when you have a toothpick through the thing and you look thick look at it as a cartoon. If it's a cartoon, it's got an olive in it, right? Parsley garnish?
Ooh. I don't know. I could do I could do a parsley garnish. Chips or fries? Chips.
Chips, yeah. Club sandwich is chips. Yeah. Oh, I'd prefer fries, but yeah, I would expect it to come with chips. Yes.
Yeah. And please, like, cut the sandwich on a different surface and then wait a second before you put it on the plate with the chips because nobody wants those chips to be soggy. Accurate or inaccurate. Is there a side of mail uh is there a side uh ramic in of mayo? Well, hopefully the person put in nut like if you order mail on the side, sure, but there should be mayo all up and down that sandwich.
Because you know, I'm I'm a fan of like dipping my like having the sandwich kind of dry or very lightly mayonnaised and then dipping just like or taking the knife and just every single bite, a little bit of mayo on the front. Hmm. I had never thought about this. I'm not opposed to it. If I have fries, I want mail for sure.
Yeah. I don't know. I have not thought about this. I'm now thinking about it, but I have I have no I have no thing I can say now as regards that statement. Because I do that with hamburgers and ketchup.
Oh, yeah. No, I like the part the issue is it depends. I love that front taste of ketchup right on the front. All right, to me, the thing with the hamburger, and we're going deep in on this, but the thing about a hamburger is this. If you're having a pub burger, a thick pub burger, then I really want a condiment that I can wipe on the face as I'm as I'm eating it.
On a thinner style burger, I don't think it makes as much difference. That's my feeling on that at first blush. Because I'm with you. Like when you get a big pub burger, it's just not sufficient to have the condiments only on the bun area. It's not, it's not okay.
It's not big thing. Yeah. What do you guys think of pub burgers? I like them. Yeah, pro?
Good, yeah. Yeah. Unless they're unless they're gray. Yeah. I think the issue is that people like they get all up and they're like, it must be a smash, it must be a this, it must be that.
I think there's honor in all of the burger styles. 100%. You know? That's correct. Yeah.
Yeah. All right. Next question. Balloon Knot says, asks, what temperature are the carbonated uh what temperature is the carbonated drinks chiller kept at Bar Contra? Uh is it so it we we basically have uh an ice well that we run in reverse.
We put a glycol chiller in through the ice well where you would normally put warm stuff, we put cold stuff, and then we have an aquarium pump that circulates um vodka and water. So it's equal parts, like really bad vodka and water. Uh, and that just circulates, and normally we keep it at about minus three Celsius, four Celsius. Somewhere you want it a below minus three, but uh not uh yeah, but not like below minus like five or six. And um because if you keep you can keep non alcoholic drinks there for a while before they'll start like foaming up on you, and then we used to keep them like a lot lower at at uh existing conditions and at um at uh what's it called?
Booker Index, but we were using higher alcohol contents in our carbonated drinks. But now, since we have like a lot of drinks that are in like the six, seven, eight, nine, ten percent range, a good like uh rule of thumb is like you know, try to if it goes much below like minus six or seven Celsius, it's gonna start freezing. So you just want to take it, you want it as cold as you can without it freezing is the answer. And then we have to put our non-alks into a regular fridge. Does that make sense?
Yeah. Yeah. You want them colder to carbonate because the active carbonating actually raises the temperature a little bit, and then they can get a little warmer for service, if that that answers the question. Um Alexander uh says, uh, I'm trying to make vegan marshmallow using marshmallow root. As far as I understand, the original marshmallow is essentially an Italian meringue uh with whipped-in sap from the marshmallow marshmallow is a plant, by the way.
Let's just get that over the way so people know what we're talking about. Marshmallow is a confection that is typically made with gelatin and marshmallow root is a root that it's a plant whose root is uh very rich in a foaming in a foaming agent that is, I believe, a saponin. Uh as far as I've gathered, you do not need uh the sap as the gelling agent can be extracted from the roots. So far, so good. And this I have managed.
The problem becomes the meringue part, as I need something that acts like an egg white in this, and I really do not like the flavor of aquafaba and want as much of the marshmallow root flavor to come through as possible. Any ideas of what to use? Well, okay. The issue is in a marshmallow, right? You have two structural proteins that you're trying to replace, right?
So the marsh the marshmallow root itself has saponins, so it's it's providing like whipping agent and it might have hydrocolloids, it might have some structure. But in a standard non-vegan marshmallow, you have gelatin and egg white, right? But right? Is there egg white in even regular like is there egg white in like stay puffed or is that just gelatin and sugar? I mean, no.
I mean, no. They're I mean, I make marshmallows that are just gelatin. And sugar. That's how I learned. I know original, original is both.
Right. So but I'm saying I mean just gelatin. Right, but no, yeah, right. Well, not just sugar. You can't just whip gelatin.
Yeah. Everything for the stabilization. Just gelatin. But it's not merely stabilization because you can't just whip sugar and have it be a marshmallow. It's not just stabilizing the bubble thing.
It's the protein is forming the structure along with the sugar, right? So you you in you're either replacing just gelatin or gelatin and egg white. So the In stay puff, there's no egg. Because I know my son eats it and we have allergy to eggs. Cool, cool.
Yeah. So the point being though, I don't think that the marshmallow root is going to replace uh the protein that's there. I just don't. Um, so what protein, and I don't think aquafaba will replace said protein either, because I don't think it will. Maybe it will.
As I I I'll tell you what. Uh I didn't see this question until pretty soon beforehand. Like does anyone know what the state of the art in vegan marshmallows is right now? No idea. I've never really looked into it.
They used to be something that people worked on a lot and they no one ever got a really good result. They got okay results, but I'm sure that's I know that people like modernists have a direct one-to-one vegan gelatin substitute. I think it's like locust and xanthem combo with maybe something else. Yeah, it wouldn't be just locust and xanthan. It would be if there the gelatin replacers used to be, I don't know about Xanthan, because Xanthan can have some weird reactions with some of these things, but it used to be kappa carrageenin and locust bean gum were the were the things, but the issue with um carrageenans is, and I don't know in in whipping things, they don't make fluid gels well.
But that used to be the gelatin replacer of note that CP Kelko used to do was uh kapacarraginan LBG, and I forget which I I believe it is LBG and Xanthan that form a a weird gel together. So there could be something that actually works that's LBG Xanthan, but it forms my memory of an unpleasant and weird gel. What's what's what about that the the the the not the carnubal wax, the something wax. Oh well, carnuba wax is a thing they put on candies. Oh but uh and in clearly uh no.
Wait, isn't Carnuba one of the bug waxes? I don't know. I don't know. Talking off the top of my head, and I haven't researched it in a while, but we'll we'll look into it or Quinn can look into it right now. Um L wants to know does anyone have any references for cocktail-related CFD, which is computational fluid dynamic simulations?
No, but if you want to do it, John, I may be giving a talk in New Orleans to a group that's going to be like half CFD folks and half normal people. Don't need anything novel, but the idea always pops in my head is uh my lar it large ice is better for texture observations. Uh it might be a doable simulation might reveal something if it's related to say shear stress, but we'd be much more difficult if modeling the full interactions of air liquid interfaces. Um yeah, no, John. I mean, like if you want to, like, get in touch with this.
Uh, you know, there's probably still time to get it into the next edition if you have an answer, because the answer I have is I don't know why it works. But someone who can do the modeling, the issue with all these physical modeling programs, if you don't ask it the right questions, it can't provide the correct answer. So it you need someone who not only has the right software but is asking it the correct questions. Uh but yes, to my knowledge, no one has done the work. Um John J, not John L says, I'm looking at a four-gallon Bayou Classic stainless steel fryer.
I'd like your thoughts. Uh, it has a cold zone in theory. How would it uh how would I measure recovery effectiveness? I don't know where to find or search for old episodes. You talked about fries a lot, but what's the best plan for a home cook in Texas?
Probably using Russet's. Uh the second best fry I ever had was at my Magic Potions class in 2010. I don't recall, but I assume it's a double fry. Again, home cook, fry cutter, chamber vac, and sous vide, outdoor uh walk burner, ANOVA, no ultrasound. Um, okay.
Uh John, the Bayou Classic, I don't have one, but my brother-in-law Wiley has one. The issue with the Bayou Classic that he has, he doesn't have stainless, he has a black steel one, is it doesn't have a thermostat. So it works well and it's designed to be outside and has a cover on it. So, but you're gonna need to sit there and change the temperature up and down. So the recovery is gonna depend on you turning it up or down.
He likes it and used it for donuts back when he was doing donuts. Um, I have an actual regular human being fryer, and the last time I had an outdoor cooking space, I just put when I say human being, I mean a restaurant, a stainless steel restaurant fryer. You know what I mean? And I fired that thing off of propane, and it worked great and had the thermos, had the thermostat, had a basoval. The issue is you have to stop mice from living in the vents.
And like one time, uh, one time in the spring, I turned on the fryer for the first time in a couple of months, and I ignited a mouse nest that was in the back, and it's just like I was like, oh, snap. I mean, it's like not that, you know, I didn't intend to toy I would have like gotten them out or done something instead of like incinerating them alive. You know what I mean? The other issue if you convert a regular fryer is you need to change the orifice in it to use uh propane. And the other thing is that most um most propane regulators that you buy now, if you try to take that much gas out of them at once, they think that there's a leak and they'll stop.
So you have to make sure that you have a uh a regulator that can actually tolerate a fryer working on it. I mean, the the real way is if you have a big propane tank already, just plumbing it to to your deep fryer and then you're good to go. But anyway, uh that that's what I would say. I have a I have an update on the marshmallows. Oh yeah, what do you got?
Well, again, on Mars pantry, according to their vegan gelatin, the only ingredient is carragenin, but they don't see which one says standardized with sucrose. So I don't know what that means. So it's yeah, well, all carragena you said, right? All carrageenans are like different, and so what they what they do is is to try to get them to all act the same in the same quantities. They just they fluff it out with sucrose s sugar so that they, you know, so that they all act the same.
You know, that's that's how they do it. Um again, the burn can get this or try other uh caraginans, I guess. Yeah. Fishery scientist writes in, this one, I'm gonna need the cooking issues, the Discord people to help me out because uh uh I can't just come up with this off at off the top of my head. But we have to hurry because uh I'm sure they're gonna be doing it right now.
I am the cook this summer for a two-week research cruise. I have to cook for 12 people three meals a day. I have two half-sized fridges and three chest freezers. The galley is minimal with extra tools being microwave, small air fryer, slow cooker, and a rice cooker. You cannot cook 12 people's worth of stuff in an air fryer, people.
People, if you need to cook for 12 people in an air fryer, buy four air fryers. Anyway, I know that you can't do that. It's not your fault. I'm not saying that. Okay, uh slow cooker and a rice cooker.
I have one vegan and ten hardcore meat eaters. Thoughts on dishes. Any thoughts off the top of your head, John? Not at the moment. Quinn?
I need Discord to come back on me on this. We're gonna get some uh hard attack. Heart attack is delicious, but I don't think that the average modern person is uh I get your joke, but no, they need uh yeah, this is a this is this is an issue. Okay, listen, but we're gonna be late. It's just came in now, though, so we need to think about it and get back get back to them fast.
Put it on the Patreon so people can, you know. Uh okay. Alex M says, I recently purchased a mason jar vacuum sealer after seeing one of my posts on Instagram. If I store whole wheat flour in a mason jar sealed this way, how long can I expect it to last? Until now I've been keeping my whole grain flours in the freezer to stave off rancidity, but freezer spaces at a premium.
It should last as long in the uh vacuum as it does in a freezer. So whatever long you think it lasts in the freezer, it'll probably last that long. I don't I store whole grains. I haven't tried storing the flour yet, so I can't say for certain. Um writes in, have you ever cooked turtle?
No. I mean, I've cooked, yes, I have, but I've never like specifically Louisiana Snapping Turtle. I've been enlisted to make turtle soup for a friend's birthday. He wanted to try it for a long time. What should I know?
I I I I don't know. I don't know. Any of you guys got any uh any ideas? You ever cooked turtle? No.
It's one of those things where I've had turtle soup, but like the idea of butchering the turtle seems like such a nightmare. The turtles that you get here are illegal. I mean, no, the uh they they did um post a image with the question. They have they appeared packaged, maybe pre-frozen, like already separated. Uh turn.
Since you're doing Louisiana, I would look at John Folse, I believe, in one of his after the hunt books, has a turtle soup recipe, and of course, the answer to any turtle soup question is sherry, add sherry. Sherry must be added. But uh other than that, I can't say. And uh we'll get to Lionel and his anchorsome question and uh flavor call for Zach next time on cooking issues. Thanks for joining our first ever support group for puppies.
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