Therapy's biggest impact doesn't show up in some dramatic breakthrough. It shows up in the smallest moments. You bite your tongue instead of escalating. You put your phone down instead of firing off that text. You say what you actually mean instead of what would hurt someone else the most.
Nobody applauds those moments, but they quietly change your life. That's what growing feels like. And that's exactly what grow therapy is here for. Grow is therapy that works, covered by insurance. Sessions average $21 with insurance, and some pay as little as zero dollars depending on their plan.
There are no subscriptions, no long-term commitments. You just pay per session. Grow connects you with thousands of high-quality licensed therapists across the US, offering both virtual and in-person sessions, nights and weekends. You can search by what matters, like insurance, specialty, identity, or availability. And you can book a therapy session in minutes and begin in as little as two days, not the national 48-day average.
See if you could pay as little as $0 for therapy in seconds at Grow Therapy.com slash ACast. That's grow therapy.com slash acast. Grow therapy.com slash acast. Availability and coverage vary by state and insurance plan. Hi, this is Mark Bittman from the podcast, Food with Mark Bittman.
Have you ever considered how the smallest details can create real emotion? Lexus does. At Lexus, master craftsmen called Tacumi are involved not just in physical craftsmanship, but in sensory details. Things like how a door closes, the click of a switch, the acoustic feedback of controls. Because a cord that doesn't make you feel something is a card that stops short of amazing.
Experience amazing at your Lexus Stealer. Hi, I'm Jonathan Fields from Good Life Project in pay partnership with Rinz. So I think a lot about what it actually takes to build a good life. And honestly, some of it comes down to what you stop spending your time on. Laundry is one of those things.
It's necessary, it's never ending, and it rarely connects to anything you actually care about. Rinse picks up your clothes, cleans them exactly to your preferences, and delivers them back ready to wear so that time and attention can go towards your passions, your people, your community, whatever it is that actually moves you forward. It's reliable, it's consistent, and it's built for real life. Sign up today at rinse.com. Rinse, it's time to be great.
This is Dave Arnold, your host of Cooking Issues coming to you from the Heart of Manhattan Rocket Florida Center, New York City News Stand Studios, joined with John. How are you doing? Doing great thanks. Got Joe Hazen rocking the panels. Hello, hello, hello.
Howdy howdy. We got Nastasia the Hammer Lopez, I think back in Los Angeles for a short time. How you doing? Good. Yeah.
We got Quinn holding down uh Vancouver Island. What's up, Quinn? And uh we're not sure. Oh, yeah? All right, cool.
We're not sure about uh Jackie Molecules. He may have gone from molecules to just like a cloud of atoms. We're we're looking for them though, so hopefully we'll get them before the uh the end of the show. Uh all right, so we were gone last week, right? Yeah.
All right, so we're back. So what do you guys what do you guys what do you guys got for me? Let's start with the other coast. Nastasia, what do you got for me? Um, last night I tried to make beer can chicken and it did not go well.
Oh yeah. Okay. All right, let's talk. So I have not yeah, I I have not done this, but like I mean, I know of it, but the idea of just shoving a can of chicken up the tur chicken's butt and like just having it like waving its wings in the air and being like, hello, you know what I mean? And then having the the beer steam the chicken from the inside, sounds fun.
So how did it not go well? Describe the procedure. I put the beer up and then I tied the arms back, and then I put I put like seasoning on it, and I put it on the barbecue grill, and then it turned green, and the skin got really hot, and then turned green. I took the beer, it turned green. Yeah, and I wonder if that's because of the color and the aluminum can?
So you know? Yeah, so so here's uh something that I hadn't thought about in in the past. Beer can chicken was huge, like maybe 20 years ago, right? Along with brick chicken. Everyone remember brick chicken?
Yeah, brick chicken, which is a good name. Brick chicken. Brick chicken. Sounds like a you know, disco song, brick chicken. Anyway, so back then I think labels were just kind of printed on, but now did you use a craft beer or like something normal like like no Miller Light?
Um, that doesn't make sense. I was gonna say now a lot of them have sleeves, plastic sleeves, but also probably all of them now have some sort of coatings on them that they didn't used to have back in the day. Because green in a fire to me usually says copper of some kind. You know what I mean? That or usually like a metallic salt.
I think we've talked about this scenario before, but how many of you when you were kids got those things, those crystals you could throw into a fire and they would burn all different colors? Nope. Okay, how about you go to the supermarket, you buy a dura flame log and they have the one that makes different colors? The one that makes different colors? I've seen that, yeah.
Yeah, it's good business. Yeah. Like, I mean, there's something so suburban about like American old school suburban about a Duraflame log, right? Yeah. Like you buy a a log, a fake log in a supermarket.
What could be more American than buying a fake log in a supermarket? You know what I'm saying? But I still have good feelings about it. Yeah. Do you guys like the smell of five boat tons of lighter fluid on top of old school king, you know, uh wherever they are Kingsford, yeah, Kingsford charcoal?
There's something nostalgic about that smell, yeah. Right? Yeah. When you walk down stops, when you walk down the street and you smell that coming out of someone's backyard, are you kind of like, yeah? Yeah, yeah, yeah.
I love that smell. I s I don't I don't mind I don't mind it. It's like one of those things you grow up with, but I'm sure like an outsider who's n who you know eats not that way or didn't grow up that way, would be like, you guys eat poison. This toxic, putrid smell, yeah. Shut up, man.
That's how we grew up. You know what I'm saying? Anyway, uh so t so it turned green and the skin got t well, you would imagine the skin would get tall, but did the skin like also like ignite? Did it burn? Was the beer I forget.
Is beer supposed to be like half full? Are you supposed to drink half the beer and then put the chicken on it? Or are you supposed to be a whole beer? I thought it was the whole beer. So I green.
So did it remain green or just the fire was green for a little bit? Well, it was green. The whole chicken was green, and then the I had three of them, and then it started to burn, and then I ordered Popeyes. And then Daniel Patterson showed up and he fixed it all. So how was the first of all, Popeye's delicious, no, no front.
But the uh so how was it when they came off the grill and what did Daniel Patterson do to quote unquote fix it? Took the beers out of the chicken and then just let it like let it cook on low on the barbecue, and then we took it off early, and then Daniel broke it down, and then it was still sort of raw, and then he pan feared all the pieces, and then he made a stock, and then it was good, and then I hid the Popeye so nobody knew when I served the chicken. You served the Popeyes or the or the or the or the cans? The canned chicken. Yeah.
And so did it end up tasting green or did ended up tasting good? It it was great. It was really great. So how many how many hours transpired between when you thought you would serve and when you did serve? Two hours.
I know, knowing you, you you had stuff to drink. Oh yeah. Yeah. And lots of food. Fine, no problem.
And was there one you don't have to say who it was, but was there one particular person at this event that you uh loaded all of your ire onto or no? Because I love that when when you go ape on somebody in in like an environment where you choose someone as like the receptacle of hatred, was there one person there or no? My hairdresser, yeah. Why would you go crazy on your hairdresser? That's such a bad idea.
Because he was like, I know how to fix this, I know how to fix this chicken, and I'm like, you do hair, you know? You have one skill, my friend. It's hair. Stay away from my chicken. Yeah.
Oh, you know what? If he's like uh like, is he is he a pro product guy? If he had gotten too close to the grill, would he have gone up in flames like Michael Jackson on a Pepsi commercial? Yeah. Yeah.
You gotta watch out. Don't let those people near flames. That was such a big deal when I was a kid when Michael Jackson caught on fire during the Pepsi commercial. Like that was the only thing the news would talk. This is pre-internet too, right?
We all knew about it instantly. Like they broke in to whatever was going on, you know, whatever it was, days of our lives, whatever you were watching at the time. You know what I mean? And they were like, Michael Jackson's hair caught on fire during a Pepsi commercial. We're all like, what?
And we wanted to see it. You know what I mean? But they wouldn't show you the full I can you get the video of just him like like literally like a human torch? Does that exist? No.
And I can look. Here's another one you can't get. Uh so there's a beer in Peru, which I'll talk about later, but like they were shooting a beer commercial in Machu Picchu for this beer, and they ruined one of the stones while they were shooting a beer commercial, and you can't get the video of it. Like some of these crazy bloopers, you kind of just want to see, but they're too old school. Nowadays someone would leak it instantly.
It would be there forever, you know. Oh dear. Uh all right, so that's cool. So uh any any anything else in uh in the past week? I enjoy your beer can chicken story.
So would you do it again? No, I don't think so. No. Yeah. I did it taste at all, or after he had uh patter patternized the whole thing, did did any beer flavor aroma remain or no?
Yeah, we were all like, Does this taste like beer? And there was like 15 people here and everyone's like, No, not at all. So okay, so I'm willing to believe that, because you know, you just did the experiment. But like Yeah, you see his hair go up in flames. Oh, sweet.
Yeah, I'm gonna Google that when I get home. Or uh what do the kids say nowadays? They don't say Google anymore. There's a new term. Like a the like uh your grandpa now, if you say Google something.
I have no idea. I don't know what the term is. Anyway, research on the internet. You gotta bing it. Oh, hell no, dude.
Come on, man. Jeez. Bing it. I don't understand why they call their crap Bing. Does anyone understand why the someone here's what this isn't a classic thing?
Someone was like, I think Bing is a good name because we're from Washington and there's cherries here. And Bing is a popular cherry. Let's try to take over on this kind of and people are like, nah, that sucks as a name for your search engine. And someone in power was like, I know better than all of you. And then they did it.
Don't you think that's how that happened? Yeah, probably. And I hope the person who came up with Bing doesn't listen to this ever. But like, you know what I mean? Anyway, I'm not saying it's bad, but like bing, who wants to go bing something?
Yeah. No? No. No. No.
Anyway. Uh so you would not do it again, and it did not taste like beer. But we can all agree, we've to spoken about this before, that stuffing citrus into a bird when you're gonna roast it, along with herbes, does in fact perfume the whole meat with those herbs and with the citrus. I mean, that's just not in question. So it's maybe the beer wasn't evaporating enough, or I don't know.
Interesting question. Um Miller Light. You say Miller Light or Miller? Miller light. Oh god damn.
That was the least flavorful beer beer you could have chosen next to Corona, right? It's like all of those beers are on a par with seltzer water. I wonder if you would well, whatever. We'll never find out because I won't run that test and you won't run that test, so yeah. Uh all right, Queenie Quinn, what do you got?
Uh I've done a few things over the last few weeks. But the last few days has been a uh whirlwind. My uh mom had company over, so I had uh even more excuse to boss people around. So we did uh pizza with the outdoor gas oven on Sunday this week. That turned out good.
I did a uh dough with about one third uh fresh flour uh a Canadian hard white wheat called Bishop a whirlwind with Canadian hard white wheat hard hard white wheat whirlwind go ahead yeah um yeah I went uh moderate hydration like sixty five percent sourdough um but yeah it turned out pretty good and then yesterday I did some char sew pork belly uh a few weeks ago I made my own like base char sou glaze somewhat based on the recipe from uh Chinese cooking Demystified which is a YouTube channel and blog with pretty well researched recipes so their framework but then I added some fresh tomato as like a base liquid to reduce into the sauce. Nice. Alright sounds good. Sounds good. And uh what about in the world of uh John?
What's what's going on in John Lamb besides uh like you know restaurant week is over, baby. Yeah, baby. So it's no not restaurant week, it's restaurant month and a half. Uh are you still orders in food out, orders in food out? Yeah.
Yeah. Still just expediting. You ever see that episode of The Simpsons where they end up in Japan and they like run out of money because of some sort of game show situation, and so they have to get jobs. Yeah. And Bart Simpson, yeah, he just gets a job gutting fish, and so he's just like in like a pile of fish up to him, and he all he does is he says, knife goes in, guts come out.
Knife goes in, guts come out. And he's like, I found finally the thing that I'm the thing that I'm built to do. And then he picked the best part is he picks up a fish and the fish goes, if you spare me, I'll grant you three. Knife goes in, guts come out. Amazing.
Yeah. Amazing. I love that episode. Yeah. Yeah.
Old Simpsons are great. Yeah. Uh wait, okay. So that's that's what you're that's what you're doing? Yeah, basically, have not been out to eat recently, unfortunately.
No. Um what's the w what's the worst snafu that came across the pass in the last two weeks? Nothing like terrible, just undercooked veg and things like that. Because it's really like it's a there's a lot of young cooks in that kitchen. Like young 20s.
Um so it's it's a teaching kitchen, so there's a lot of mistakes and things like that, but it's the kind of environment where, you know, instill those learning things into them. So where is the world now? Like back when uh you know, we were at the Nastasi and I were at the French Culinary Institute, they were kind of the last bastion of cooking veg all the way through. You know what I mean? They were because the the French don't they don't cotton to that texture.
They don't want the al dente vegetable. They want it cooked. Yeah. Not mushy. Yeah.
Cooked. Like your teeth should not meet that much resistance as it goes through the carrot. You know what I'm saying? Yeah. Uh, and yet it should maintain its visual outward appearance without looking completely hosoed.
You know what I mean? Yeah. So uh I guess specifically what I'm thinking of with this is eggplant that would be undercooked and put up. And then it's like no one wants undercooked eggplant. But eggplant also doesn't really like hold up very well once it's cooked properly.
It gets pretty mushy quickly. So you know who likes uh undercooked eggplant or non noncooked eggplant is two two people. One, raw vegans. Oh and second, like when Nastasi and I were working like dogs in uh in Tokyo, and uh Mark Ladner went um who do you got with uh with uh Kevin went to some sushi restaurant that they said was the best sushi restaurant they had ever been to in their lives while Nastasi and I were working and they were just chilling on in our hotel rooms, right, Stas? Yes.
Yeah. And and so like Nastasi and I, meanwhile, like literally were like 40 stories up, like trying to scramble to do like to make these products, and just Estasi and I, you know what I mean? And there's an earthquake, and so everyone in the building thought they were gonna die. I didn't feel it because I was in a weird spot where like I was running a vacuum machine, so I couldn't feel it, like I was already rumbling, but like when I got when I got out, the entire building was like, ah, you know, and um and he goes back, he's like, not only was that the best sushi I've ever had in my whole life, including, you know, far surpassing the Giro's, which we had had the night before and spent my entire savings on. The dessert fruit was raw eggplant.
Oh, we've spoken about this because I got raw eggplants from Natura last year at Temperance, and we've had this discussion. Yeah. Yeah, yeah, yeah, yeah, yeah. But like I've I've still never had one that was just sweet enough to eat. One time I did, yeah.
Yeah. Yeah. Bueno. It was good, yeah. Shocking.
Yeah. That reminds me of when you my favor one of my top favorite Dave things when we were in Tokyo and they gave you a was it a vacuum machine or a what what did they give you? Oh God. No, it was a the roto vap. Oh my God.
Yeah, yeah. So you know, these guys are so nice. Their English is not very good at all. They're trying to help us out. And we're in back of house and Dave says to them, this roto vap is weak.
And they're like, weak. We don't under what is weak? What is weak? And Dave goes, I I don't mean that in a pejorative way. And I'm like, Steve They don't understand weak.
You think they're gonna understand what you like it was just so you, you know. Oh man. Hey, I've I've gotten marginally better. Like marginally better. You know no, I did a demo in so recently now that I whenever I do demos or things outside of the US.
It's first of all, it's a lot easier now than it was 12 years ago or 13 years ago, whatever that was. It's a lot easier now to like automatically translate slides and stuff. So it's it's a lot easier to present stuff to people in their native language. You know, so I've I've taken to tr pre-translating my slides and whatnot before I go. Because here's the thing, right?
It's very hard to listen to somebody in translation. I've thought about this a lot because at the FCI, we used to get, you know, people in from Japan, we get people in from Spain, we get, and you know, the thing I hate the most is when you hear like someone doing a demo and they say like 30 seconds of something, and then the translator's like, cut the potato. And you're like, what? Person spoke for 30 seconds, and all you say was cut the potato. There was more information there.
You know what I mean? So I hate that. And then the other thing is that like a lot of times you can tell that the person when they're speaking has charisma, right? Like they're interesting to listen to. But the translator, because they're working so hard at trying to just like have the information come in and to get it like real time out, is like, and then you take the blah and the blah happens, beep, beep, beep, boop, boop, boop, boop.
So you're like, oh. And you just like zone out. You know what I mean? If you can't understand what the person is saying on their on themselves. So like I like I think it's easier, because I don't normally like to have a lot of words and slides, but when you're putting slides up and you're presenting in a foreign language, like at least give like the general gist of what you're saying on the slide.
And that way, like when they zone out from listening to the translation, they can lock back in on like what the conversation's about in their own language. You know what I mean? But anyway, so I'm trying to get better about being inclusive. Yeah. It's funny that you think they're zoning out because of the translator, not you.
Well, they don't understand me. That's true. Yeah. I mean, I'm not juggling, right? Like, if I was like, I'm not doing something like I'm not like doing silent movie pantomime.
I like how John's gonna do a demo. He's just gonna like like go completely like Marcel Marceau Whiteface and just mime the whole damn thing. Oh yeah. Completely entertaining that fake wall and climbing up that fake rope for an hour and a half. Yay.
I saw more somewhere, so it wasn't was entertaining. Come on. Really? Yeah. What was he?
A billion when you saw him? I was I was young and he was old, but yeah. The best mime show ever. And I'll die on this hill. Mum and shants.
Okay. Mum and shants. Check it out. Completely like creepy. Yeah.
Yeah. Yeah. Um. I mean, do you count Blue Man as mime? Huh?
Joe's like, no. He just waved it up. I was like, you count Blue Man? No. We just shook his head like violently.
His cans cans almost flew off of his ears. He was so angry. But if they don't talk, though. Yeah, that's true. I don't know.
It's a good question. I don't know. For him, mime is only like fake walls and whatnot. Glassos. Is mime the lowest form?
What? Yeah. Secondary um tragedy for my dinner. Okay. I hope it involves mimes.
No. No, it doesn't. No. But the fake wall reminded me of glass. Um.
So we did pizza on Sunday, and then we were doing like Chinese barbecue on Monday. So we had my caregiver prep rice on Sunday. And she's Persian. So we were gonna have Persian rice with crispy Tadig that we re-fried into Scallion fried rice. So that was all prepped on the day before, because she wasn't gonna be there on Monday.
And then it was in a glass container in the fridge, and it dropped Monday morning. Not where you lost all the rice and all the crispy rice. Well, also, someone had the great fun of picking up all of the glass and rice. I mean, thank God it wasn't something where it's lots of tiny individual grains that could have gotten all over the kitchen because that would have been a pain to clean up. You know what I mean?
What I love best is when you have to clean up cooked rice and it starts to smear because you have to like scrape across it to get up all the glass, and so then you get that starch smear across your floor. It's freaking sweet. Yeah. I'll give you the last broken glass story I had that kind of sucked was at the bar in the ice bin. Oh, that's the worst.
Yeah, like people in general, like once it's happened to them and they have to burn the the well, they get very careful about the crap that they do over the ice well. You know what I mean? Absolutely. Yeah. Another one that happened is like obviously, like anyone that's ever done anything doesn't allow glass anywhere near pools at events.
You know what I mean? And uh I once did a pool party and they brought me glass. I was like, nah. And they're like, it's fine. I'm like, it's absolutely not fine.
I was like, I am not liable. I will do it, but I am not liable if a glass breaks in this pool. Because you think about it, folks. If a glass breaks in a pool, guess what? You can't see it.
You have to drain the whole pool down, like Bill Murray style, pick up the baby Ruth and eat it. That's the only way to deal with it. You know what I mean? It's the only possible scenario. Yeah.
Uh yeah. And then uh I feel like it was Nastasi and I had another glass-related nightmare in some other country or some other state. I don't know, who knows? Um, but yeah, it sucks. The worst one I had recently was um when I'm doing infusions now, vacuum infusions, like when I flash pickle cucumbers, which is what I do mostly now for vacuum infusion, is uh I'll put them in a Ziploc bag standing up so that there's not a lot of free space, and then I'll stick that bag in a container and I'll put it in the vac so it doesn't flop around and I'll put it in the vacuum machine, I'll suck the vacuum, bah ma ma ma mom, right?
But I did it and I didn't take out enough of the spacers in the vacuum machine. And so that little that little bit of compression that the gasket gets when the vacuum thing in, because it was just touching the glass when I closed the lid, it went and just like shattered glass all over the inside and cucumber and pickle liquid because the bag fell over all over the inside of my vacuum machine fun times. Um times. Anyway. So uh did someone cook rice on the fly or you just said F it on the rice.
Yeah, we just made some fresh regular rice. But if you're gonna fry it though, this is the thing. If you're gonna fry it, like how much you're gonna get out of the fact that it was something else beforehand, if you're gonna add all the rest of the crap to it and resauté it anyway. In the real like the the crispy rice and like crumbled on at the end. So but anyway.
Were you gonna re-fry that too? Like in in like like oil or ghee or some crap. Uh well, I was probably gonna like throw the crumbles into the wok first, then take them out, and then do the the scallion and the bulk rice, and then just sort of re rejig everything. Crumbles into the walk sounds like a sad memoir of uh of a cook's life gone wrong. Crumbles into the look.
Anyway, uh, well, I just got back a couple of days ago from uh Peru. So I'm gonna go over the crap that I was doing there real quick before we answer the questions. I'll say this though. On the trip home from, we were in Lima. Uh on the trip home, we had a layover.
I hate laying over in a country I've never been to. Because I'm in the airport. So have I been to Ecuador? No. But was my human flesh sack in Ecuador?
Yeah. So we flew in. I was like, oh, look at all those shrimp farms. When you fly into uh, you know, this town in the city in Ecuador, along the river, you see just giant, giant like impoundings of water in this kind of estuary thing, like right near the uh ocean. And it's just huge shrimp farms, big shrimping.
You know what I mean? It's like, and then when I landed in the airport, I was like, oh, where are those shrimp farms? And then in the airport, now who the hell does this? I don't know. But you can buy huge boxes of frozen shrimp in the international area of this airport.
And I was like, who's taking a box of shrimp onto the airplane with them that's frozen? Is that a thing people do? Duty free. Yeah. But can you imagine?
What are you gonna do? Like, what do you think? It'll be thawed by the time I get home. And then I can cook it at midnight, you know, after the four hours it takes me to get home from JFK. But they all these frozen goods.
Uh in Turkey, I they when they sell the ice cream, the Dandurma, the Celept Durma, in the airport, they also sell it with dry ice, which I can't believe they let you take on the plane because I could totally pressurize something with that. You know what I mean? But uh they do. Anyway. Hey, have any of you guys ever had the situation where you know you're gonna transfer?
The worst one is this. If you fly into if you fly from Lima to Ecuador to New York, they don't make you pick up your bags in Ecuador. They check it straight through. But any of you, anyone who's not an American who's flying to America, hear me. When you land in America and transfer, you have to get your luggage in America and then recheck it again before you transfer, which is why always do your transfers outside of the US if you can, and then fly direct into where the US because build a huge amount of time in when you hit the US.
But also don't think that you can keep your liquids, right? Don't think you can do carry on only checking through the US and do a duty free in the other country, because then you have to go back through regular moron security. And they don't they don't care that it's duty free. You think a US TSA person cares that that was from a duty free in Ecuador? They don't care.
No. Anyway. So went to Lima. Here's how stupid I am. I'll say this.
In Lima, there are a bunch of old kind of they they call them pyramids, but they're like giant platforms that the Lima people made, you know, you know, right around, you know, BC times, right? Uh like uh, and like the one of the big ones there, they're literally right in right in the in the city proper. Uh Wacapocana is one, like they they're made entirely of adobe. So they would make these adobe bricks like like blocks and then place those together with mud, but they're completely unfired, unbaked, just adobe and like smashed up shells, right? Peru Lima, for those of you who don't know, there's like 12 million people out of 30.
So like about a third of of Peru lives in Lima, and it's right on the coast. Uh and so these mud things have been there for thousands of years. And I said to the tour guide, I was like, why haven't these melted? Like what, like, how is this unfired mud? He's like, oh, we only get 15 millimeters of rain a year.
A year. It like Lima is, even though it's kind of humid in the air because it's right on the coast, the actual like rainfall wise is drier than the Sahara Desert. Like only like the Atacama and a few other deserts are like drier. And when you drive north or out of out of uh Lima into like the like the countryside, it looks like straight desert. Like there are places where there's no vegetation at all.
It's like crazy. But it's fertile soil. So in Lima, they irrigate the hell out of it. So you get these weird, like thousands of year old mud like like structures, and then like these areas that have been watered, and apparently they have so much water that they're, I guess, not worried about turning something that is drier than Las Vegas into like a big green area for 12 million, 12 million people. Uh traffic's no joke in in in in Lima, by the way, traffic's no joke.
But then another thing I didn't know, we traveled about three hours outside of Lima and went to a place called Corral, which is also unfired. It was a pre pottery um group of people. So they didn't have pot like fired pottery. Oldest civilization in the Americas, 3,000 BC. And their stuff is still there.
Amazing stuff. Anyway, so but Lima, very few people go to Lima to see those things. They go for the food. Lima is a crazy good food town. So I was there doing um uh an event called uh Clasma Maestra, which is like a the cocktail conference, which is run by bartenders.
So you know, the person who is uh running that show was uh Franco Cabacchi, he called me and got there. But my hosts, uh Manuel from Baramanu, and I'm gonna butcher his last name, but Manuel uh Cigaro Setegui and uh Arieta Alamini is his uh his um partner were amazing hosts and took us to like crazy places. So I'll just do a quick rundown. So our first meal was at a place called Kala, which is right on the water, and we did the full Ceviche Megilla. And so this place is like right on the water.
Fantastic place. Uh we did uh we also got some tri traditional Peru, like Lima is like these like kind of neighborhoods. I don't have time to give you. Maybe we can go more into them later. I don't have time.
I had I went to the place where they make the first, some people say it's the original pisco sour at the in the old town at Hotel Māori. The guy's like, I've been making pisco sours here for 30 years. He said 27. But I rounded it up to 30. Not a good pisco sour, though.
He makes it in a blender, too sweet. Too sweet. Um I went to uh Norki's. So you know how like everyone's like Peruvian chicken is famous, Peruvian like pollo a la braza, like like in the charcoal. So I went to like one of the like the when you go to Peru and you tell them you've been to one of these chains, everyone always wants to know why you went to that one and not the other.
So we went to Norkeys. They're like, why'd you go to Norkies? Why didn't you go to Rockies? Why didn't you go to Primos? We're like, we went to Norky's.
They're like, well, Norky's is good. You know what I mean? Like it's like one of those things where like everyone gets bent at each other. You know what I mean? Yeah.
But the oven game for the Peruvian like chicken is sweet, dude. It's sweet. So each each oven that in the place we were has six spits. Each spit holds six chickens. Each place had three ovens.
So they can do infinity chicken at once. And the way it works is the bottom of the oven is kind of like curved and it's just filled with like like like charcoal and like you know, wood area burned down, radiant heat. And then there's a planetary gear system, right? So in the in the middle is one kind of planetary gear system is called a sun gear. And then around the sun gear are the little gears that are running the the uh spits.
And so the spits move in a big circle, and then they also rotate as they move in the big circle. So every rotation as it comes around, part of the chicken on the rotating spit passes very, very close to the uh to the to the coals. But the next time around, it's rotated differently, so a different part of the chicken comes very close to the coals. So the actual amount of time it spends very close to the coals at each point is relatively small, but it does spend time in the hot zone, right, for longer. So it's like a double rotisserie effect.
And the chicken was good. Oh my God. I saw the containers where they're soaking them. It was just like imagine like a stainless steel igloo, like a giant igloo just packed with whole chickens, like in their in their kind of like marinade. It's like uh it's so much chicken, delicious, of course, with French fries, because of course Peru is land of the potato.
Um but uh so my host, Manuel, he has a bar called Manu, which you know you should go to if you're ever in Miraflores. Uh, and then the restaurant above uh that with the same with the business partner. No, not our Manu. Manu. Okay.
Like Manuel. Yeah. Manu. Yeah, what I say. It says Muna.
It says Muna. Yeah. Well, Muna. Yeah, no, it's Muna and Manuel. Yeah, Muna.
Yeah, anyway. So, but you go there and uh all of the they run through their menu, I don't forget how many times a year, but when you do it, it's uh I mean I'm wearing their hat. Yes. There we go. Yeah.
Uh you know, it's like like all of the all of the drinks have like an ingredient that they have like uh probably you know redistilled and then built built a drink around. So like uh leather, a bunch of I have to I'll have to get their menu, we'll talk we'll talk about it next time. And then above that is the a restaurant called um Paco Junque. Junque is like a cane spirit uh from Peru, which is also fantastic, good time, like custom made weird brassiers that they pull out, not Brazil. What's it called?
Brazier is what you wear. What's the thing that starts with a B that means something that holds coals? I'm not sure. You know what I'm talking about. Yeah, I know what you're talking about, but I can't think of the name.
There you go. There we go. That they bring to the table. Amazing. Uh I can highly recommend uh Lady Bee in uh Barranco neighborhood.
Lady B is named after I didn't know the stingless honeybees, the Melipona ones that I you know we've been using from the Yucatan. They also have them in in Peru. But Lady Bee, which is kind of uh it's run by uh there's a sister team, uh Alejandra and Gabriela uh Leon plus uh Alonzo Palomino, fantastic bar experience using all kind of Peruvian flavors, like Peruvian ingredients. Uh and I have to say, normally I'm don't really care about cocktail food pairings. They actually did a really good job with the cocktail food pairings.
Crazy. You know what I mean? Love that. Um, yeah. Anyway, I went to some other restaurants.
Maybe we'll talk about them next week because we got to get to some questions. But uh, because uh, you know, went to Testeo, went to uh Osaka. But yeah, I just have too much to talk about with that. So we'll split that into two weeks of uh talking. Um but highly recommend.
Like Lima as an eating uh environment. Highly recommend it. Yeah. Okay. Uh Zach from Pittsburgh wants to know I have an air popper and flavor call.
That's a good name. See, that's a good name. Even though it sounds like you're eating a chemical, it sounds like a chemical you want. Flavicall. Uh for those of you that don't know, it's like salty fake butter.
It's like it's yellow fake butter flavor, so diacetyl and salt. That's what flavocall is. Um, how do I mix and the way you're supposed to use flavor call is you're supposed to mix it in with the unpopped kernels in oil, preferably fake butter-flavored coconut oil, right? And then you pop it with that and it comes out of the popper, buttery tasting and salty at the same time, right? And that company, the Flavor Call Corporation, also makes bless you, sweet popcorn coatings.
Get this that you can add into the oil so that it can come out of the popper almost like a kettle corn without having to do anything to it. Although strangely, my son Dax hates sweet popcorn. What's that about? Not a fan. Really?
Yeah. You don't like sweet popcorn? No, not really. Like I mean a little snack on it, but I would never go out of my way to buy it or buy it for someone or anything. Is it because Cracker Jack isn't sweet enough and it's not savory enough and only has one peanut and it's a Spanish peanut?
No, I don't know. Yeah, I'd just rather have salted popcorn. I really don't like the one Spanish peanut that you get in the Cracker Jack box. I wish it had more peanuts. Yeah.
And a different variety of peanut. Fair. What about you? What about you guys? What about Stas?
What where are you on on sweet, sweet popcorns? Um, it's it's I mean, I don't I don't really like popcorn that much. So of the different flavors, I would say the main flavors of popcorn, uh don't say truffle. Don't say truffle. Yeah, cheddar.
Right. It's cheddar, sweet, like kettle style, and freaking regular butter, right? Of those three, is there one that you do like, or you just you'd rather have something else with cheddar on it? I'd rather have something else with cheddar on it. It's just it's the the little kernel thing gets like stuck everywhere, you know, and you're treating that.
So like I'm usually okay, except for when I get to the the bottom, the the ones that I forget whether they call them widows or orphans, but the unpopped kernels, they have a term, and I'll always try to eat one and it'll jam right in between my teeth. 100% of the time. I'm looking at it, I'm picking it up, and I'm like, I'm gonna put this in my mouth now, and it's gonna get stuck between my teeth, and then I'm gonna have to touch my teeth with my hand in front of all of these people. I shouldn't do it. And then I do it.
You know what I mean? Mm-hmm. Yeah. So what do you guys think? You guys are familiar with butterfly versus mushroom popcorn.
No. So popcorn, there's many varieties of popcorn, infinity, but roughly they categorize into two main branches. One is mushroom, where they look like like a puff ball, like a single ball. That's what Cracker Jack uses. And then there's butterfly, which football looks like when you think of popcorn with like the wings flying off of it, that's butterfly.
So do you have a I think maybe Anastasia would prefer mushroom because it's less likely to get stuck in your teeth? Is that correct? Correct, yeah. Yeah. Whereas I think for textural eating, I think butterfly is probably better.
But I'm agnostic on this. Um anyway, Zach says, I have an air popper and flavicall. How do I make the flavicall stick to the air pot's popcorn without it being too strong? I guess without having pockets of too salty of a McGill, right? Because you can't really add anything to an air popper while it's popping.
Although that would be a good invention. Right? A fluidized bed that could also have like a little bit of oil in it, but then just pop it. Yeah. Just pop it.
Why do people like air pop popcorn as opposed to oil pop popcorn? Probably because it sounds healthy. Just want less oil. Really? Yeah.
Is it that? It's convenient. Air poppers are convenient because as soon as they pop, they fly out of the popper. You know what I mean? So you know, I used I haven't popped popcorn in an air popper.
I used to use one as a coffee roaster for many years. Um here's the thing, you guys talking about oil, right? How do I make the flavor call stick to air pop popcorn without being too strong? Putting melted butter on the popcorn, then adding the flavor call did not have good results. So there we're adding butter to it.
Right? Anyway, here's the thing with uh Zach from Pittsburgh with butter. What is the other what what are the main components of butter? Anyone, anyone, butter fat, milk solids, and water. So anytime you add like regular people butter to popcorn, it's gonna wilt it, right?
So if you go to a movie theater, they have popcorn and you see the person behind the counter, right? Because they don't know. What are they? 15? They just take that that that oil and they're like and they're putting all this stuff on your popcorn, doesn't wilt, right?
And it's because that is oil only, right? So one mistake you might be making, I know you say it's too strong, so it might not be it, or mistake other anyone might be making is if you must use butter, maintain the milk solids because they're good with flavor, right? But boil all the water off, right? It's like do like, you know, I wouldn't clarify it. I would keep the solids in, but I would boil all the water off.
I wouldn't let it get brown necessarily unless you want it taste brown butter. And then you can mix the salt in, and this is why I would say make a slurry with with clarified butter and flavocol, right? And then flatten it out a little bit and then drizzle that stuff over, then toss. I think that's gonna be the way to do it. What do you guys think?
Yeah. Yeah. Sounds good. Yeah. All right.
Uh slurry. But you gotta keep it stirred because it'll settle out real quick, real quick. But just don't add water to it. That's the that's the key. Danny G.
Uh, so Danny G has a long and complicated procedure for doing uh briskets, right? Um, but I'll get to the heart of it. So uh Danny D G did an experiment the other day with a prime brisket uh point, the fatty part, and a quest to determine the best pulling and holding temperature combo for maximum juiciness with traditional a barbecue texture. So we're gonna be talking about low temperature, aka sous vide cooking and barbecue. And for those of you that have never done a long cook at what normally would be like sous vide temperatures, so like much lower than normal temperatures for barbecue.
Uh one of the weird things about it is is that the collagen tends not to render out. It tends to uh stay in the thing. So if you serve, if you do short ribs, let's say, and you cook a whole bunch of short ribs, and you do a traditional short rib and uh a low temp one, the low temp one is still sliceable like a steak because the collagen hasn't fully rendered out. So it does it's like a sliceable item. Whereas the traditional one, when you put the knife through it, is gonna like break up into the individual meat pieces, right?
And that's one of the hallmarks of the low temp method versus the regular method. Now the the most people actually, if you side by side taste test them and you tell them we are tasting short ribs, we'll prefer the traditional short rib to the low temperature short rib. I've done this many times. But this is just like a mental cultural thing. You just have to determine what it is you're trying to present.
All right. But here, Danny G is trying to get traditional, this is the key part of what Danny G is saying, traditional barbecue texture, but using uh low temperature effects to try to make them better. All right. All right. Uh I brought uh I brought up the brisket to the stall at 172 Fahrenheit with a nice bark, and then held it in a circulator bath at 165 Fahrenheit, which is 74 Celsius for get this, 24 hours.
That's very high to be holding something that long. Um the brisket ended up tender, not falling apart. Uh it held together uh, but had separated fibers, but all of the fat was gone. So it was tender but very dry. Is uh 165 aka 74 Celsius kind of a dead zone for circulating meats for a long time where the fat rendering uh pace is too high and can't be held in.
Or is there some explanation for why in both cases the meat is similar in tenderness, but there's such a huge difference in the perception of moisture. I would say that's right. Uh I've never circulated uh anything that high that long. Um, it's not true. But I mean, not like a meat, you know, for that high for it for that long.
Um yeah, I would say anything above, I would say anything above 62. Uh 62, 63 Celsius, which I don't know what that is in Fahrenheit, is going to have that problem. Even up to 60, 62, 63, you're not gonna get major pockets of fat rendering out. But yeah, I guess it's 74, which is 165, it's just rendering out. It's an interesting test.
I've I've never run it. I would say also, like at those at those temperatures for that long, I would bet that the meat is quote unquote tender, but I bet it's also real mushy. You know what I mean? Like when you're chewing on it, that it's mushy. But it's an interesting test.
I'd like to hear other people's opinion on it, because I've never run that particular test. Um Malkith says, uh my girlfriend grew up in Groton, Connecticut in the summers, and they would go clamming and then have red pizza with clams. Uh have you heard of this variation before? Is this a sub-region thing versus the classic white clam pie? I have never had a red clam pizza in anywhere.
I'm sure it tastes good. I mean, I like red do you guys like red clam pasta or are you uh only white clam pasta? Prefer white. Just prefer. Doesn't that say don't like.
Oh my gosh. Me linguiny only, wee, me, me, me, me. Oh my god. Quinn, have you tried that dish yet? Which?
Linguinian clams. Oh, he's never done it, right? I know. That's what we're saying. Good on that.
Delicious clams. They can cut the clams off. Yeah, you would like it. I think. Yeah.
Well, if Jack's not here, he I know he agrees with me on the on the clam. But the one thing I will say, even though like I kind of want someone to do the work for me, is occasionally if it's real, if the clams are real soupy, I don't mind on the shell a little bit. Yeah. But on the other hand, I would just prefer more clams and less work. But uh Nastasia, you ever had a red clam pie?
I don't think so. Me either. I mean, it sounds good. I would eat it. You know what I mean?
But it's sound, it sounds good. I did have the last of the major three clam pies, uh, like uh maybe f three weeks ago. It so like the most famous clam pie is Peppy's, right? Uh I've I started eating that one, I guess, in the 90s. The other one that people had, and that's no, it's like I think a little bit of pecorino, like oil, f you know, fresh shucked clams, giant pizza, charred.
You know what I mean? In their in their coal ovens. And that's kind of like the prototypical like New Haven style clam pizza. But the one I've had first actually was Sally's, and Sally's, I think, puts some cheese with their with some mozzarella with their with their clam, but I haven't had it in in years, but it's a saucier kind of, you know, like a uh pizza. Sally's also good, different style.
Nowadays, you know, modern, like I've had their clam pizza, but like a lot of people go to Modern back when I was living there in the 90s, like we would go to Modern, but it wasn't like at the level where people are putting it today. But the the one that you know who else used to do a clam pizza that was pretty good? I haven't had it in many years. Lombardi's used to do a clam pizza here in New York. Then they stopped letting you order it for takeaway.
We used to get it when they we would make them put bacon on it because I'm a heathen and bacon's good on a clam pizza. But uh we had Zuparty's, which is the one of the other ones, it's actually in West Haven. Highly recommend because they they they actually shuck it to order and then dump them on the pizza. Good, real good. West Haven, right off I-95.
And we all know how much all of us like to drive on I-95. I have to say, I've talked a lot of smack about I-95, and it does suck, but the traffic in Lima, way worse. The traffic in Lima, so bad. The traffic in Lima, sucks. And like it, and like uh, yeah, it's like a whole different driving culture there too.
The driving culture in Lima is different, different. You know what I mean? Um okay, so I don't know about that. Um, but I'm I'm happy to try. If anyone has a red clam place to go, I've still never had Rhode Island, which is not red.
So Manhattan clam chowder is red. So you would imagine that a red clam pizza would happen here. New England clam chowder, aka clam chowder, is cream based, right? And then Rhode Island clam chowder is the clam chowder that has neither cream nor tomato. I've also never had that.
Have any of you ever had Rhode Island clam chowder? I think a couple of times. Yeah, you're like, well, you're like, this would be good. You know what you should add to it? Cream.
We're both like, we're like, because that's like, hello, you know what I mean? It's right there, it's in your fridge. You know what I mean? But uh listen, I'll try it. Yeah.
It's like a sick person's clam chowder. It's like if if you're like, you know, uh, I should be eating chicken noodle soup, but instead I'm gonna have clam chowder. Go Rhode Island, I guess. I don't know. Yeah, I don't.
I'm pretty sure I've had Manhattan clam chowder. Lactose intolerant clam chat. Yeah, yeah, exactly. Exactly. Uh someday I'll try it.
Apparently, there's someone, a famous chef who used to do a trio. I forget who it is. They would do all three and like present as a as a thing. I would try that. Yeah.
Yeah. Oh, by the way, the sandwich of note, the early morning, the breakfast sandwich of note in Peru. Pen con chicharron. So it's like pork belly and cracklens, like tranches of sweet potato, right? Then like uh onions and like some and some like a little bit of pepper, you know, like red pepper on it.
On these things that they call French breads, but they're obviously not French breads, but they're kind of crispy on the outside rolls. I'm gonna go ahead and say good. Yeah, sounds good. Yeah, and they have another one with I guess smelt, the same kind of megilla, but with like smelt, which they call, I think pejor or something like this. Also, I'm gonna go on record saying, good.
Yeah. Um, everyone's most people have a good breakfast game. You know what I mean? He's gotta find it. You know what I mean?
Uh Lauren writes in, uh, I love my now. Here's the thing, Lauren. I'm gonna get to I'm gonna have to sick the uh what's it called? I'm gonna have to sick other people on this because I just don't know the answer to your question. I love my morning pour over.
First of all, pour over sounds like combover, doesn't it? A little bit. Sure, yeah. Yeah, yeah, one's good, one's not. Yeah, yeah.
All right. For my morning pour, I love my morning pour over, but some mornings I just don't have time. Uh I'd like to brew coffee the night before and pop it in the fridge so I can enjoy iced coffee the next morning. I have questions, and I thought I'd ask the community before running tests myself. If I brew a higher strength pour over the night before in a cool refrigerator overnight, how will the overnight rest affect the coffee quality?
Now listen, I don't know. I'm gonna leave this up to people who know more in the Discord and in our community, and like, well, we can say what people's answers were when we get back, and I'm inviting anyone to tell us what they think. But uh the problem with storing hot brewed coffees is that they just undergo a lot of reactions where the quality goes down over time. They just do. Um so I think that's why usually when people are gonna do stable coffees, they do cold brew.
But I'm open to someone telling me, You're a moron. Uh for the next day enjoyment, what would be superior? The higher strength hot brew or the Japanese iced coffee method in which you split the brew water between hot water for extraction, ice for cooling. Sure, the full brew will have higher extraction, but does that make a better ice coffee? I'm gonna leave it to other people.
I don't drink cold coffee. I drink cold coffee and I'm make you know, I should make more cold brew at home, but whatever. I always made that like a stronger version that needed to be diluted the next day and it came out well, but I never heated the coffee, the coffee grounds. So I don't I don't drink cold coffee. I'm like that.
I'm like Edna from uh the Dunkin' Donuts, like Shimok and Dunkin' Donuts. They get there, they get their cold coffee, ice coffee, I guess they call it. I just don't do it. I'm like just like Edna. I'm basically Edna.
I hope Edna's doing well. For those of you that don't know what I'm talking about, there was a famous like video uh from Shemokan, Pennsylvania. This is pre-pandemic, where the their dunked looking local Dunkin' Donuts burnt down, and the news company went there and interviewed everyone about the impact of the local Dunkin' Donuts going down, from like some like skater guy who was like, uh, where am I gonna meet my lawyer and hydrate with my Gatorades to like Edna talking about people getting their cold coffee? And the chief of police was interviewed, whose name is pronounced, his name is spelled Ray Sicko, and it's pronounced even better, Ray Psycho. And everyone in Shemokin refers to donuts as donuts.
So now my family it's donuts. We're getting like the donuts. Where am I gonna get my donuts? You know what I mean? So, like, you got uh it's a must-watch.
I mean, I'm sure you've all seen it, but if you haven't, go check it out. Uh Balloon Knot writes in what actually kills the parasites slash cysts when you freeze fish, uh, and is there a correlation between time and temperature a la pasteurization? Uh all right, well, that's a good question because uh I've always kind of wondered that um myself. So I went and did some research. And it turns out that uh I people have done time temperature things on how long it takes to kill certain parasites, but they're wildly all over the map.
And so I just don't know. So, like the the papers of note are uh oops, sorry. Uh the papers of note are the most recent one is the inactive inactivation of parasite transmission stages, efficacy of treatments on food of animal origin by Fritz Fransen. Uh and that one talks about also meats and and trickonellas, but it has some stuff on fish. Um, most of the people who are doing their their, you know, writing their stuff use uh, I think the early paper was Deerdorf and Throm in 1988.
Uh and and um there's also a uh a more recent one, commercial blast freezing of third stage on Osaka simplex larvae encapsulated in salmon and rockfish. And the more modern stuff is found that it's not just time and temperature on freezing, it's also fish species, because they found that like inactivation was more effective in some species rather than in others. And there are studies showing that the Anasakis worm larvae, as they chill down, you are um they they have cryo protectance in them that survive. So the standard procedure is to blast chill on the boat at like minus 35 to minus 40, and then uh for like 15 hours and then hold it at that temperature for a specific length of time. So that's what most of the studies have have looked at.
And surprisingly, some of these things like last for a long time. But think about this. The faster you freeze something, here's what there's a point at which freezing it faster actually increases survival rate, right? That's how freezing your eggs works, right? Um, or like you, you know, people have like frozen whole animals, like larger animals, and then thawed them out.
Yeah. What do you know about freezing eggs? Not as much as you Nastasia Nastasia Lopez what? Yeah, running across the park. Nastasia Lopez, I don't know what it was.
You had to switch, you had to switch providers because one was charging too much, so she like sprinted across like Central Park with her eggs. Crazy. Remember that you lend me a doer? Yeah. Yeah.
Yeah. Yeah. It's crazy. What people have to do if you don't have money, but you want those things to stay frozen, you know? It's nuts.
There's an old, I think it's Radio Lab uh show where they interview the guy who used to freeze humans. You know, so that when you die, they can revive you later when the tech is good and it would seal you inside the bubbles. And it's like a lot of it's about him trying to like keep these things even when the money is running low, trying to keep them at temperature. But you know, once one cycle of freeze thaw thaw on uh Walt Disney's brain and it's gone. You know what I mean?
Not that anyone needs to bring Walt Disney back from the dead, but you know what I'm saying? Yeah. Anyway. Uh yeah. So again, this is it goes back to Nastasia's uh best quote of ever all time, which was right after we switched to New Stand Studios and we had Eric Wareheim on.
And Nastasia goes, I believe I am the only person here who actually knows what a chef's kiss is and it tastes like cigarettes and sadness. No. Or something like that. Alcohol and sadness. Alcohol and cigarettes.
Yeah. Anyway. Uh amazing. Uh all right. So Elliot writes in so traditionally with uh Shioyaki fish, so that's salt and then grilled fish, it seems like you add one percent salt by weight, wait 30 to 120 minutes or something, blot, skewer, and grill.
Don't forget, Elliot. You also gotta rub the salt into the fins. That's the most fun. When you watch someone prepping one of those uh fish and they're doing the salt crusting thing, is rubbing the salt into the fins so that then when they grill it, the fins get that kind of salt crust on the outside. You know, that's not what I'm talking about.
Yeah, of course. Any of you ever gotten stabbed by the way, by a uh by a uh striper, stripers fins. I have not, thankfully. That's rough. It looks brutal.
Yeah, yeah. Easy to get stabbed. Yeah. Looks so sharp. Yeah.
And then uh, I think I said this on the air, but like I used to one of the art projects that I was told I wasn't gonna do, uh, after I caught fire. So I did an art project where I I I caught fire. I was sprayed with burning kerosene, and I had to be tackled by uh a friend of mine, uh, Sebastian Grossosa. He tackled me uh and with a fire blanket and put me out. Thank God he's a faster runner than I am.
And also, you really should stop drop and roll instead of what I did was try to run away from the fire, even though it's attached to my back. That's what you do if you're not trained. Anyway, so uh where was I going with this? What are we talking about? What are we talking about?
Oh grilling fish. There we go. Anyway, so like one of my next projects was going to be I was gonna I was gonna build a uh a suit for myself out of um out of like insulating like stuff, layer of Kevlar, and then um silicone. And I was gonna deep fry myself. I was gonna like get a winch and a bucket.
I was gonna lower myself into the deep fry oil and deep fry myself so I was nice and crispy, and then like winch myself back up after I had fried. So as a test, I bought one of those big silicone mitts that they say you can go into a deep fryer with. And then when I went in to get the the I used to cook whole 36 inch stripers in deep fryers. I would low temp them and then deep fry them. And then uh I went in and pull it out, and as I pulled it out, the the fin cut all the way through the glove.
But luckily I just already lifted it out of the oil. But if I if it did happen the other way around, toast, toast, toast, toast, toast. And so I was like, yeah, you know what? Thank God I never thank God I never did that uh what's it called? Anyway, that piece.
So anyway, at the third French laundry book, they say basically for all fish, they submerge in a 10% brine for 10 to 30 minutes, depending on size, then refrigerate uncovered for six to twelve hours, and then cook, uh, which sometimes includes grilling in the uh Shiriyaki-ish way. Uh yeah, my question is what exactly are the pros and cons? Is the French laundry way just better uh and more of a schlep, or is there some benefit or apples and oranges differences? Well, first of all, um some people don't like, for instance, that that one in uh in Sydney, the name just went out of my head, but like doesn't like water to ever touch fish. So yeah, just not so um I would say like brine is easier to get a repeatable effect if you if you like it.
The other benefit of brining that way is that but salting will do the same thing, is that it stops uh the proteins from popping out and coagulating and making those white marks. That's one of the reasons that people brine fish, not just for flavor, but it it kind of locks that those albumin proteins into the fish more so that they don't bleed out and form those unsightly uh pockets. I wouldn't say better or worse. Uh you're not gonna get that awesome crust, salty crust unless you salt it anyway, if you uh like especially on the fins. So I don't know.
I don't think there's a better or worse between you and you and me, we just rock the mic so differently. Uh Ashkash Bagas says, last year I got a bigger than usual ice block for an event with the intention of cutting cubes from it. We tempered it for a day, but when we went to cut it, we couldn't get regular cubes out of it, just shattered. I've cut big ice before. Any idea what happened?
All right. Uh yes, uh very quickly. Um my guess is is that even though it was tempered, if you grow ice too quickly, the crystals don't grow straight up in a line. They grow slightly at angles and can twist around. And so that's probably what happened.
You might be able to get better results. I would bandsaw it first into slabs, and then you could probably still get good good blocks out of it. But you probably need to band saw it first rather than trying to shatter the whole block. To go to get a block that had extremely straight crystals that will allow you to cleave it that way, you would need to freeze it much slower. And most people, when they're doing climb bell style ice, will push it as fast as they can go to try to get their maximum out.
And no TV mush. None of us have ever been to the National Muster Museum in Middleton, Wisconsin, but we all want to go. Cooking issues. It's relentless, it regenerates, it's always rising from the dead right before your plate is already full. That's not just a time suck.
It's a mental load that eats into your head space. Rinse is more than a laundry service. It offers clarity, it's premium, tech-driven solution built for the living. We're talking a seamless blend of smart scheduling and high quality garment care from dry cleaning to specialized hang drive for your delicates. They handle the operational complexity so you can focus on the ambitions that actually move the needle.
So stop managing the mundane and start imagining the possibilities. Schedule at rinse.com rinse. It's time to be great. Saturday, September 26th. Two of Combat Sports Most Dangerous Strikers collide.
Liverpool's own Darren the Gorilla Till goes to war with Cupid Powerhouse Joel Soldier of Don Ramiro. Plus the bare knuckle middleweight championship of the world is on the line when the reigning champ Dave the Redneck Mundell defends against undefeated British challenger, Jack the Meek Cleaver Colonel BKFC ninety four, Till vs. Ramiro. Watch it live only on the zone. Sign up now at the Zone.com.
ACAST powers the world's best podcasts. New school year, new podcast obsession. Hit play on this. Hey, this is Kim Holderness. And this is Pen Holderness.
And we have a podcast called Laughlines. You know, we're all getting older, and sometimes it's fun just to laugh about it. We've laughed about insane 90s song lyrics, unhinged summer jobs, and designing the perfect Gen X retirement home. We also have some meaningful conversations about fighting Alzheimer's, understanding ADHD, marriage, parenting, empty nesting. If this sounds like you, welcome home.
You're safe here. So we called our show Laughlines for you know the lines that show up on our face because we're getting old and we're laughing, but also because we have a literal laugh line. It's a place you can call in, and very true to us, it's a landline. You could leave a voicemail on the laugh line. We actually love hearing your voices, and we feel so lucky that our audience is growing older with us.
So what are you waiting for? Go check out Laughlines. It's available in all the usual podcast places and also on YouTube. Yes, I have to wear a bra and hard pants when recording this show, because we put it on YouTube. The sacrifices we make for our listeners, honey.
Seriously. We hope you join us soon. Acast helps creators launch, grow, and monetize their podcasts. Class is always in session at ACast.com.
Timestamps may be off due to dynamic ad insertion.