Hey, this is Elise Hugh from Ted's podcast, Ted Talks Daily. Think for a moment about the small, relentless burdens that take up more than just our time. They take up our headspace. I'm talking about the chores that regenerate the second you finish them, like laundry. Rinse is a premium laundry and dry cleaning service designed for what they call intentional optimizers.
It's a seamless blend of technology and garment care that removes the mental load of a never ending task. Whether it's their hang dry service for your delicates or a standard wash and fold, their valets handle the logistics so you can focus on your actual ambitions. Because when you outsource the mundane, you create space for the meaningful. It's not just about convenience, it's about what you do with that newfound clarity. Schedule your first pickup at Rinse.com.
Rinse, it's time to be great. Chevy people know when life demands more, it also offers more. So if you're ready to show up day in and day out, Silverado 1500 is ready to get more done. Or if you're ready to explore on road and off, Chevy Colorado is ready to go. Rugged, capable, and made for more.
And if you're ready to take on tougher jobs, the powerful Silverado HD is engineered to tackle more. So when life demands more, Chevy Trucks deliver more. Chevrolet, together let's drive. ACast powers the world's best podcasts. Here's a show we recommend.
How do I recover from a friendship breakup? How come there's nowhere to hang out anymore? Why do I feel lonely when I can communicate with anyone and everyone through my phone? These are the questions that you're not alone in asking. And that's where our new podcast, Cornerpiece, comes in.
To start us more on life's biggest questions. I'm Taha, and with my friends Sabrina and Melissa, we're going to explore life's ungoogleable questions on this new podcast with Ted. Come hang out with us on Cornerpiece with new episodes every other Thursday, wherever you get your podcasts. ACast helps creators launch, grow, and monetize their podcasts everywhere. 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 Rocket Letter Center, New York City, New Stance Studios. Just me and Joe in the studio today. Joe Hazen, how you doing? Hey, welcome back after Yum Kippur.
Yeah, yeah. You do anything fun? Or I guess not. I mean, no, not fun. It's like more of self-innered, uh in inward looking and resolution.
Yeah, not fun. Not fun. Not fun. Anti-fun. Any any looking inward for me is a not fun time.
Uh, but we do have a full house on uh over the telephone. Let's see. Uh, somewhere in the New York New Jersey, Connecticut, Major Metropolitan Area, we got John. How you doing? Doing great, thanks, Up in Lime, Connecticut.
Oh, yeah, nice. Lime fellow fellow Lime Liate. Uh you enjoying how bad this year's tick season was. Uh, thankfully, not yet. Yeah.
No ticks, no ticks on the uh hopefully keeping it that way. I'll I'll sign up for any test of dog pills. I've said this before on the on the on the air. Anyone is running a human test with like dog pills or shots on that? I mean, come on.
You know what I'm saying? Yeah, 100%. If I get that alpha gall whatever disease, I like what's the point in continuing, you know? Well, you're gonna become terrible. Your own favorite vegetarian chef, dude.
Yeah. By the way, if we he's talking about this tick that's just making its way into our area where it bites you once and you're allergic to meat. Like deathly allergic to meat. Oh man. Yeah.
Like red meat. Red meat, right? Yeah, but that's like pork and duck and dairy and butter and cheese and all the and all so much delicious stuff. Pork and duck and cheese better hurry when I take you out in Missouri. Oh God.
Why do how did Oklahoma get in my head? Okay, moving over to the left coast, starting from the top. Got Quinn over there on the Vancouver Island. How you doing? I'm good.
Yeah, nice. And then since I have no particular understanding of Los Angeles uh geography, I'll start with uh Nastasia the Hammer Lopez. How you doing? Good. Yeah.
And then I'll assume Jack is somewhat south of you, even though that's probably false. How are you doing? Jack Hinsley, Jackie Molecules. Sort of true, I think. Yeah.
All right. So sort of true. All right. So uh if you guys are listening on this all tangent Tuesday, calling your questions live to 917-410-1507. That's 917-410-1507 to give us your two to ten cents.
What what do you think uh two cents would be nowadays after inflation? What does it cost now? Your two cents. Yeah, like five bucks. It meets five cents.
No, come on. Listen. Five cents a minute. This is an old phrase. My dad, he used to be like, he doesn't talk like this, but he would be like, When I was a boy, we would get a whole Coca-Cola at the movie theater for a nickel.
I'm like, okay, dude. You know what I mean? It's like, so like, what's two cents? Is two cents like a dollar? Seeing as how like a movie soda is now what, like $50?
How much does it cost to get a soda in a movie? It's like $20. Like they kind of make up for like people like Nastasi and I who are sneaking every last thing in. I gain 50 pounds when I go to a movie. You know what I mean?
Especially like if you go in the wintertime. All right, here's a here's a pro tip for all you like, you know, people who are still doing what I used to do. So I won't tell you my old techniques for sneaking into multiple movies. Back before I had air conditioners, I would go super, I'll guess I am telling you, I would go I shouldn't say this, this is not okay, but I would go super early to a movie with my sister-in-law's, because my wife was, you know, studying for architecture exams. So we would go like super early and we would buy a ticket for like the 7 p.m.
movie, right? And but they would they used to be they would never look at the time, they would just look at the theater number and tell you where to go. So you would go into the multiplex and then just walk into whatever, and then you would just hop for a while, leave with your stub, go get a bite, come back and see your seven o'clock movie that you paid for. Not okay. Not okay.
But that's how we used to do it because we didn't have enough air conditioning. What are you gonna do? Die? You know what I'm saying? And they didn't have like an all-day ticket you could buy and just go.
So also, any of you guys ever owned a hunting coat? No. No? No. Okay, okay.
So I'm gonna make a small pitch here for hunting coats. So a hunting a good hunting coat, and they make them in several weights. So you can have like uh Philson makes one that's like uh oil cloth, it's not too heavy. And Woolrich used to make one in like that like very obvious wool-rich red and black, like you know, check plaid thing. But they have what's called a duck pack, and they usually also have big side packs.
And so a duck pack can hold a full half three quarters of a case of wine. I once stuffed a whole case of wine into my wool rich and walked home with it just because I didn't have a backpack on me. But you can stuff so much food and and whatnot into a uh in into one of these Woolridge coats, and if you already started either big or very thin, you can get away from away with it. I think if you're like medium build, maybe they can see the lumpiness better, you know what I mean? But I used to I used to sneak so much crap in in hunting jackets, you know what I'm saying?
Duck packs. Also a good hack if you are wanting to sneak in food or drink. Uh have a friend with a very large electric wheelchair. That's such a good very specific hack. So do you have like a did you like in your old in your old one?
Do you have a special heidi hole that you could like like stash stuff? No, I mean, there's like bags and bags of my own cramp that are always on the chair, but no one looks in a bag on a wheelchair. Oh, because you could give them a super stink eye if they do. If they start trying to rifle through your bag, just give them the vicious stink eye, they'll feel bad for a week, and you'll have your stuff. There's machines hanging off the chair.
I mean, there's all sorts of I mean, you know, uh I'm gonna go ahead and say that's fine. I'm gonna go ahead and say, like, what I was doing, uh, you know, is wrong. What you were doing is like fine. That's what I'm gonna go ahead and say. But I don't know.
Uh all right, so uh what do you what do you fools have? What's the week in review? Nothing. All right, well, how about this? While we're waiting, John, why don't you tell them why that why they might want to join the Patreon, other than hearing these long pauses of silence while you guys figure out what you did last week?
You do patreon.com slash cooking issues where you can become a member and join our Patreon. Uh we've got three different levels of memberships, all pretty affordable. Um you get access to our Discord where you get to talk with uh like-minded members. You get access to discounts by people we work with, like Glassfin and uh Grove and Vine olive oil and Kitchener Some Levels and a whole bunch of other great things. So check it out.
Patreon.com slash cooking issues. I like Glass Fan. They make good glasses, but you remember the Discord. But do you remember when he came? Oh, yeah, Discord.
A lively group of folk. But do you remember when he came on? And I was like, what are those magnet strips for that you ship in your boxes? And he goes, so that you can bring the glass in the box to the restaurant and you could drink out of the glassy like at the restaurant. And we're all like, nah.
No. Yeah. So didn't believe that. Well, he should also then come out. Like you should if you're gonna do that, just show up with the full silverware.
The full silverware. Now listen, I have to be honest. When I go out to a pizza restaurant and I don't know if they're gonna have the crush red, I'll bring some of my Utica grind double cut in my pocket. But I'm kind of sly about it. You know what I mean?
I don't rub it in the service space. That's crazy. Okay, it does happen, but what I'm saying is is that God's crushed red pepper is Utica double cut, and nobody, but nobody has double cut. And I don't want to be like you have double cut. So you just bring out your double cut.
First of all, Nastasia would appreciate it. What is it loose in your pocket with the pocket length? I have small, no, I have small little like like flying containers. Like the you know the little things that you use for hair gel? Uh-huh.
Like one of those sets. And uh Nastasia would appreciate it as well because Nastasi and I, whenever we used to go, I'm not gonna say it was Robert's, but let's say it was Robertus, and they would have the crush red, they eventually change to slots. But if you put if you put crush red standard crushed red pepper into the cheese or the like garlic powder shaker with the with the with the dot holes in it, die. Like what is wrong with you? You know what I mean?
And then you get mad at me, you get mad at me when I unscrew the lid and just dump the stuff on, and then maybe you don't screw the lid on all the way again. I I'm the bad guy. No. You buy the pepper shaker with the slots. Am I right, Stas?
Yes. The slots. Anyway, so yeah, uh, I'm a fan of the double cut, but I'm not gonna be all nanny nanny about it. And sometimes we said this in the air a million times, but Nastasi and I also used to do the aggro bring where we would bring our own arugula, but that was more of just a protest statement. Like, you know, we know you have arugula.
You needed Quinn's uh you needed Quinn's bags there. You could bring somebody things. Yeah, Quinn can Queen can bring bring arugula where wherever he goes. You could you could have brought a whole pizza. Bring pizza to Robert's.
That would be a that would be a funny, funny trick. But uh That would rule. Yeah. That was still one of the weirdest things that I think ever in like just like restaurant rules. For any of you guys out here that own a restaurant, this happens all the time.
Where management or like you know, chef's side makes a rule, right? And the rule is the arugal is only for the arugula pizza. Fine. Got it. Right.
But then, like, everyone should be empowered to break it if there's no reason not to break it, right? Like, we know you have a salad that has arugal in it. Just like Jack Nicholson, we'll order the salad, hold the rest of the salad, and put the arugula on the pizza. No, won't do it. You know what I mean?
It's like, come on. It's not like morally wrong. It's not, for instance, like we won't alter our non-alcoholic drinks to make them alcoholic out of respect to the out to the non-alcoholic drinker saying, listen, we crafted this for you. This is not just, you know, minus the liquor, right? And so like that, I'm okay with.
Or but like if someone's, you know, uh it's it's not the same. No one, no one's like, you know, no one's planting a flag for the salad people. It's only for salad people, not for salad and pizza people. No. You know what I mean?
So rules like that. I never considered the ordering uh ordering a mock tail with like a float of rum on the top. That's very funny. People do it all the time because like because again, we have interesting flavors, combinations, things that uh don't appear in our alcoholic menu, right? And they're like, oh, I want those.
Can you like, you know, add vodka or gin or whatever? We're like then it's not the same drink anymore. Well, you know that and I know that, but like the average person doesn't necessarily know that. They you know that you know, they don't they're not necessarily concoctors of drinks, they are consumers of drinks, you know? You gotta do the mock tail with like a side of neat mezcal or something.
That's the way to do it. Then you can alcohol it. Anyone anyone wants to order anyone wants to order a shot next to a non-alcoholic drink, they're welcome to do it. And much like uh you were saying stink eye before, I'll just post a server right next to them, giving them the stink eye and make sure they don't mix them. No, I won't really do that.
You can do whatever you want. Once it's on your table, hey, that that's up to you. I encourage you to taste them on their own first so that you know you can see what we were trying for. But then if you want to mutilate it, you want to mutilate it. Like my wife still hasn't forgiven blue bottle because they wouldn't put milk into their Kyoto style coffee.
They're like, they're like, no, we don't do that. If you want coffee with milk in it, cold coffee with milk in it, you can have the chicory coffee. And my wife's like, I grew up in New Orleans. I know what chicory coffee tastes like. I don't want chicory coffee.
I just want like regular non-chicory coffee with milk in it. They're like, no. They didn't say, why don't you try it the way we like it and then we'll add milk to it if if and that's what you hey compressed gas. Hey listen there's a compressed gas guy outside. I got to call him because I need a hookup.
Uh like he's we're getting fishbowled by by an oxygen tank, which I appreciate. Uh anyway, point point being uh what the person should have said is taste it and then if you still want milk I'll give it to you. Because who at the end of the day, why do they care? It's my my wife's a grown woman. If she wants milk in her coffee, she wants milk in her coffee regardless of how you want to serve it.
You know what I'm saying? Out of respect for the Kyoto. Right? I mean come on. Yeah.
Um there's a brunch spot once that wouldn't serve me a I was asking for an Irish coffee they're like well we don't have an Irish coffee. Well you have a full cocktail menu and you do have coffee right? Can you just and they're like yeah we don't we don't do that. I was like okay I'll just have a whiskey then and the coffee. Yeah yeah yeah well you get to choose your whiskey then it's not necessarily JMO.
Did you choose JMO? I did. Yeah. So like but the the the thing about that is I could say I c here's where I can I'm I'm gonna I'm gonna give them a little benefit and you see what you think. The bartender doesn't know the right ratio because they didn't they haven't done that and they didn't feel comfortable just doing it on the fly if you are a an avid Irish coffee drinker.
But again, that could be a warning they give, right? Be like it's not normally on our menu, so like you know, it might not be exactly the way you like it, and if you still want it, that's on you. You know what I'm saying? But they just you have to give the proper cap caveats of why you won't or can't do something. You know what I'm saying?
Gotta give the why. Yeah, true. Not just, oh, my elbow can't lift milk in proximity to uh to Kyoto iced coffee because the the programming doesn't work. I go into uh, you know, uh an endless, you know, go to loop. You know what I'm saying?
Uh anyway. All right. So how do we get on this? Oh, yes, movies. Right?
John was talking about movies? How the hell did we start talking about this? I have no idea. Anyways. Yeah, red pepper.
But I but then we were talking about pizzas, but how did we get to pizzas? Who knows? All tangible Tuesday all the time. Uh all right, so uh let's go over to cause John, you already said what you did this week, right? You're in Lyme, but did you say any cooking related things in Lyme?
I uh cooked, I got to grill. It's my first time out of the city all summer, and so got a nice ribeye steak and some lobsters and threw all that stuff on the grill with some uh corn and tomatoes, and it was fantastic. Yeah. Uh how'd you do the lobster? Split 'em down the middle, uh and then just like a garlic, parsley, lemon zust, lemon juice, butter, salt, pepper, brush it on, and then we cooked it.
So you just like put the knife through their head when they were alive to kill 'em, like quick bisect? Yeah. Yeah. Yeah. Did you do anything to try to capture the hemolith?
I did not. I tried not to overcomplicate or over chef this and just cook for family and enjoy everything. All I'm saying is that you want to, if possible, try to keep the internal fluids of the lobster with the lobster. I'm sure you grilled it shell down, dir, right? Or did you find it?
Yeah. Or you but heathen. Yeah, yeah. All right, come on. But I'm saying a quick flip, yeah.
I took the tail off, broke it off with the the tongs and gave that a quick flip to just give it some turn and rebushed it. Yeah. And that was it. But yeah. But i if if you if it goes in basically like a sauce boat, like at the beginning, and and you've kind of dumped its own liquids back into it, I'm pretty sure that it will like that's gonna reduce and you'll probably get a lot of the flavor transfer.
But if you just if you break it out and then cook them separately, like in steamers, they they taste cleaner, right? They don't have that fear taste. No, no, like I did a we did a whole bunch of tests back when I was back when Nastasi and I were at the French Culinary Institute, where we would give lobsters anesthesia with clove oil, and you know, like we would knock them out and then we would boil them. And yes, they did have a slight clovey taste, but they also tasted like cleaner. The the fear ones, and we had a guy who was talking to us uh in Maine, and then once he realized we were doing animal welfare stuff, because the New York Times wanted me to write an article on lobsters and and anesthesia, but only if I could prove that lobsters felt pain.
And I was like, this is an impossible ask because what you can't do is is like write down on an analyst couch and ask a lobster what they're feeling, because the lobster is not gonna answer, right? And so just tracking things like heart rate or you know, whether it's moving away from something is not the same thing as knowing does it feel pain the way we do, as opposed to sensations, i.e. no seception. Like you, you know, things can a sensor, a window sensor can sense that it's open, doesn't mean it understands what open means. Is that clear?
So no seception is an animal responds to stimuli that we mentally uh conflate with pain, but does it actually sense pain? And I was like, I can't, I can't do that. I'm not a lobster psychologist. And uh, you know, so I didn't end up writing the article, but this guy put a uh a heart monitor on a lobster and dropped it in, and the heartbeat kept going for like a minute. You know what I mean?
Once or more even. I I have the number somewhere in my email buried. And so, you know, we kind of showed that the lobster lives a lot longer than you think when you drop it in the or the heartbeats anyway, a lot longer than you think when you drop it in the boiling water. And we think that's the reason the two tastes are different. And we got the same clean taste the way John is by splitting it and opening it, but it lost some flavor in the letting all of its guts spell out.
Because remember, a lobster the the the juices, the the the blood of a lobster isn't in a circulatory system. It's always being pumped around the inside of the of the lobster in one big kind of Megilla. Uh but the lobster was good. Yeah, tasting. Yeah.
How about the uh how about how many how many pounds was the lobster? Pound and a half inch. Yeah. You know what my favorite is? I like two and a half pounds.
You like which one? Two and a half. They're they're big, but they're not so big that they start going pot roast on the because like the fibers of the of the bigger lobsters, I actually enjoy them, but you have to cut them very specifically because the fibers get really long. Like two and a half, two and a half, tough. Yeah.
Um, and the steak was good. Yeah, very good. There's a new uh shop kind of thing in old Sabrook run by the guy who runs the uh the Essex, and yeah, got some good quality sticks. Oh, the uh the whatever cuts, the guy who was in Essex Market before. No, it's the restaurant's called the Essex.
Uh oh, the Med James Pharmacy. Yeah. And uh like old Delato. Do you still have access to a super fancy grill or are you doing it on a normal person grill like like like any of us? Just a normal person grill.
But you did use one of the hyper fancy grills that's like signed by all the people who built it, right? I did, yeah, with my girlfriend. That was a crazy, yeah. That thing was hot. Like physically hot or like like sexy hot.
Yeah. I mean, if ripped like physically hot. It was a very good looking grill, too, but I wouldn't call that sexy hot. Like how hot did it get? Ripping or ripping hot.
Like so much hotter than a standard grill. Yeah, really. Like it was aggressive. How much heat was coming off of it. So if you had the money, you would buy one.
Absolutely. Yeah. That makes me sad. That's my yeah. I mean, that's tw that's $25,000.
Yeah. That's a lot of money. That's uh that's uh $20,000, that's $23,000. That's 20, no, how much? $25,000?
That's $24,000. That's $24,700 more than I've ever spent on a grill. Yes. Uh but if I had the if I had the money, I would do it. And I was hoping you would say, nah, it's all just looks, it actually just cooks the same, and now you're telling me it's actually a better item.
And now yet another reason to uh wish you were rich. You know what I'm saying? Because like if you could afford that grill, you would buy it, right? If 24,000 was the same to you as 300 bucks, you would buy it. Yes.
Yeah. Uh all right. Yeah, well, no, now we just have to get rich. Yeah. Get rich.
Get rich or die first. Uh Stas, what do you got going for the week? Um I go back on tour tomorrow. I had a dinner party last night with Jeff. And yeah.
Any fun guests or things you can talk about at the dinner party? Uh no, nobody's fun. I like how like you're like, you're like, they all know who they are if they if they catch this. And you're like, nope, none of them were fun. They were all just sticks in the mud.
Just just really just worthless chodes. You know what I mean? Uh was the food good. Yeah, we had um barbacito making Spanish food. Yeah.
And uh are you allowed to say who you're going on tour with tomorrow or where you need recommendations? No. One, because I can't say, and two, because our people don't respond to me. So I will find my own poorness. Yeah.
Uh so how long have you been uh off tour? Um ten days. Oh, so not a long time. You're just rip ripping it, ripping around, ripping around the country. All right.
Uh what about you, Mr. Lemolecule? Um, had a few good steak fruits this week at two different spots, and I was gonna ask what your opinion is on what makes something steak frites or not steak frites. Because one of them was with Chimmy Cherry, and I'm like, is that's really technically steak fruits. I mean, you know, chimichuri is my favorite thing to put on steak for sure.
But you're saying it's not legit because it's not like a compound butter. Right. I'm gonna defer to I'm asking. I don't know. I'm gonna defer to anyone else here because for me, I I understand that butters are the classic thing, but I always do like herb oil based things at my house.
So I'm gonna defer to uh other other folks on this. What is the what does the rest of the gang think? I mean, I know what I'm gonna say. What the question is what makes yeah. Yeah, go ahead.
What makes steak free steak free and is chimichurri a deal break? It's no longer steak frit. No, I think as long as it comes with steak and fritz, it's all all fair game. So it doesn't need to be a compound butter. No, it doesn't need to be.
Can steak up be steak free? Can steak a poiv be a steak frit? Yes. You know what you know what's delicious? Steak up steak.
Oh my god, so good. I haven't made it in so long. I love steak of wave so much. I'm gonna start making steak of wave against steak opa so good. Although obviously I pepper the hell out of my steaks, but I don't make the El Poiv sauce, you know.
Oh, it has to be really, really peppery for me. I love when it's like over the top. Yeah. So you can you were like, this doesn't feel like steak frit because it came with chimichuri? Yep.
I'm more concerned with uh French fries. I once was served a steak frit where the French fries to get them crispy, they had put kind of like a shellac coating on them, but it was sweet, it was noticeably sweet. I do not want my French fries to be noticeably sweet. Don't want them to be sweet at all. Yeah, well, because you're also, you know, a hater of sweet potato fries.
Because why? Well, um put this way. No, no Stassi doesn't care about fries at all. But like I feel like a steak free fry should not have to be starched to be good. Sweet potato fry must be starched to be good.
You know what I'm saying? Yeah. Yeah. Yeah. Yeah.
Anyway. Also, what's your favorite? I feel like also for a steak frit, it kind of has to be the fry geometry that I don't like. It has to be thinner than I appreciate. You know what I mean?
Yes. Yes, it has to be. Yeah, but like they're more like French fries I eat with a fork and less French fries that I pick up with my hands. You know what I mean? French.
That's what you like. You prefer them to be a few. No, I prefer like I prefer that my fries start out between three eighths and one half of an inch. And around like 10 to 12 millimeters, if you're going uh metric, right? But most like French style are like closer to like McDonald's gauge.
You know what I mean? Which is like, you know, l well under three eighths. And I it's not my favorite fry. Easier to make, easier to keep crunchy. Uh, you know, and and to be fair, like, you know, the steak is there oozing its juices, so the bottom fries are gonna get inundated in the steak mess.
But uh it's not my favorite fry. But I'm fine with it in a s in a steak free situation. What cut does it have to be for you? Of steak or steak. Oh, I don't know.
I mean I'm pretty indifferent there. If it's if I'm at a good place, I trust that it'll be some fine. Yeah. John, you're probably more of a hard butt about this being a francophile and phone. Yeah, I mean, I love like the McDonald's thickness, but then also like the 3.8 Belgian.
So it's a bit of a bit of both. No, but on the steak, what steak cut do you do you require for on the steak? Oh I think more shoestrings. No, no, steak. The steak.
The meat. What the fries that goes, oh, the meat? Yeah. Ribeye. For steak free?
You're fancy. You talk a steak freaking frit, dude. Well, I mean hanger, probably, but you know. Yeah. Yeah.
So, Jack, how is it that you came to have two steak fruits in in one week? Are you now Jackie Bistro? And did you not try to come free? I just in a steak free kind of mood, I guess. It's it's it's one of the best bar foods.
I've I've had two meals that had to be kind of rushed at a bar. And um Yeah, that's I mean, you can't really do better than that for me at a bar. Well, I mean, you have to trust the bar to do a good steak, right? Well, yeah, I happen to go to two places that I trusted. You know what I regret?
I regret like all of the years that I lived near Times Square and I would pass by Tad's steakhouse, and I never went in. Tad's Steakhouse, for those of you that don't know, was a cut rate steakhouse in New York. It had like the the cheapest, the cheapest steaks. And it was just Tad's, and it had been around for like 70 years or something like that. And it closed, you know, this century.
And I never went. All because I was like, I don't know. You wish you went? Why? So that I would have like gone to Tad's steakhouse.
You know what I mean? Like, do I wish I went to the you know the the clam broth house in Hoboken? Of course I do. You know what I mean? Do I wish I had gone to Gem Spa and gotten egg cream, even though I don't like egg creams?
Of course I do. You know what I mean? But like when you're alive at the time and you're like, I don't like egg creams. Why would I go to Gem Spa? Gem Spa's been there a million years, it'll be there in another million years.
Like, you know, it's fine. And then when it closes before you die, you're like, ah, should have gotten that's fair. You know what I mean? But anyway. Uh I did go to the Royal Canadian Pancake House when it was open, so I do have that.
That's the one that I went to that I can say, you know, I did. Uh all right. Uh what about you, Quinn? What do you got? Uh it's been two weeks for me.
Uh well, this past Sunday we did my birthday dinner. Oh, yeah, happy birthday. I forgot. Yeah. How was it?
How was your how was your birthday? Yeah. Do you hate the birthday song? Are you a person that hates the birthday song? Or do you like the birthday song?
Uh I would say I'm neutral. In my house, if you sing the birthday song, you will get maced. Like it is you cannot. Yeah. Like it's like, you know, hated.
Widely hated. It's a crap song, to be fair. Anyway. All right. So you had Roast Roast Beast.
No, we we well, sort of. Um, we had very, very large. Well, we bought a primer roast because it was on sale. We did a brief dry age, and then we split it into very, very large steaks. Um, we ended up cooking three of them.
And I tried to improvise like a a brief hot smoke slash sort of gr reverse sear on the ground. Oh, don't ever say reverse sear. What's wrong with you? Unfortunately they What are you gonna trigger me for? Why do you gotta say reverse sear?
I didn't remember that was one of the trigger ones. Yes, because it for ever since humans have been alive, you can sear it before or you can sear it after. This is not a modern invention. Oh god. Kill me.
All of the old recipes for cooking things, right? You would start hot and then go in, or you could go in low and crank it at the end. Both work. Since forever. Anyway, go ahead.
Sorry. Yeah. Yeah. All right. What what which way is forward?
Well, anyway, the steak is a bit more. Which way is forward? I mean, I think the assumption is that like a lot of steakhouses will sear first and then finish in the oven. So the reverse is considered reverse. V vis-a vis the way a steakhouse does it, but I mean, especially when you're talking about larger whatever, there's there is no forward.
There's no reverse. There's before, there's after. Anyway, go ahead. Yeah. Well, anyways, the initial sort of hot smoke we tried to improvise ended up, I think, creating a large gradient.
So the steak ended up a little overcooked for me. But the family liked it, so what are you gonna do? Well, how long did you smoke it? Well, again, we had my sample is we had the small ceramic grill just sitting inside the gas grill that's like a platform that has like a box to hold in the heat. So I think we did about twenty minutes where like coal and wood were burning in the ceramic grill, generating smoke, and then the gas grill lid was just sort of holding that in.
So 20 minutes and then we switched to just yeah roughly. And how thick was the steak? They were thick. They were like over two inches thick at least. About two and a half.
Well you know the obvious solve here is to pull it off the smoker and let it rest before you do your rest of your work, you know I mean yeah but again we always tell already tell that is because the charcoal fire inside the box was so hot it was adding reflecting off of the lid of the other grill and you could see there was like already color and you know a gradient established sort of top down the steaks they were thick enough to sort of stand up. So they were like spinalist up. Right once the meat once the m surface of the meat reaches the boiling point of water all the way around then the only thing that matters really is time other than if you scorch it. Right? Because you you have enough heat input to maintain the the surface at 212.
And once you have enough of a heat gradient to maintain the surface at 212, the actual temperature that it's exposed to no longer matters. All that matters is whether or not the temperature exposed to either burns it or doesn't create enough of a crust on the outside. You know what I'm saying? Technically, if you think about it. Like I can I can post photos later.
And um but I had sort of a secondary plant a few days before the actual birthday. I did another dinner with just my dad, and we did an experimental uh fresh flower sort of multi-grain tempura. That came out really good, in my opinion. Did you keep it blonde or did you make it as crispy as uh you would actually like it to be instead of those hyper blonde tempura things? No, I mean it was uh I would say I got the balance.
I mean, it was both it was a light golden color, but it was quite crispy. It was um second iteration, I did red fife, Durham, and a little oats for a little flavor, and then still like 10% uh potato search for the dry mix, and then just ice water, alcohol, and I actually did uh egg white powder for structure. And on the second iteration, I added like two grams of a sugar, which felt the color a little bit. Yeah. But it came out pretty good.
You know how I feel about Tempura. It's good. I know everyone else loves it. It's a me thing. Uh what did I do?
Oh, so uh I I had to, I was uh I did a wet I did a wedding. Not a wedding that I was a part of, but I did contrast doing the food, and I did, you know, they actually had multiple bars. I did a wedding. And normally, uh this is a tip for anyone that's gonna have a wedding. Normally uh I hate doing events that aren't like food-related people because almost every guest you get might as well be Nastasia.
So I'll tell you what what why I hate that. So Nastasia will walk up to you. Let's say you're serving don't do this to food people, but let's say, let's say you obviously are making two or three specific cocktails, and you don't have a full bar behind you. You can look behind me and see that I don't have white wine, I don't have sparkling wine, I don't even have wine glasses. I have two kinds of cocktail glasses and like you know, a very specific setup.
Nastasia will walk straight up to me, look me dead in the eye, but like half-mast, and ask for a sparkling wine. 100% of the time. And this is what like 99% of events that you work that aren't food people events are like. 99%. The average person walks up to you, asks you for white wine or sparkling wine, or asks you what kind of white wine you have, or what kind of beers you have.
And then when you say that you don't have any of those things, and that they have to go to this other bar, they kind of purse their lips, shake their head lightly, and walk away. And this is a soul-crushing thing. You know what I mean? Stas, is am I not? Is that not accurate?
That's the way, because that's all you want. You don't want the specially cocktailed an event. Am I correct or incorrect? Am I have I am I misreading the what you want at these events? Yeah, and at all my parties with specialty cocktails, I always put white and sparkling behind the bar.
Yeah. And that's why I'm cool. That's why I'm cool. You see, you think that's why I'm cool. Because you know what shows respect to the people that you've asked to do things?
Like making them just pour crap out of a bottle. But anyway, um this wedding was not like that at all because the first of all, it was crazy. The couple rented out a summer camp. And they had like 280 people there from the in this summer camp. And like they basically like all of their friends and family spent the weekend at this summer camp.
And uh they sent out to all of the guests like information and notes about all of the for the two days, like the the people that they brought in to do stuff, why they brought those people and what their connection was to them, like why they chose this and what they were doing. And so, you know, normally I I hate having to give people menu stuff like this beforehand, but I did and so like all the people came up, they they knew like why I was there, like you know what what I was doing, and like were like legitimately interested in the the actual work that we were doing. Never happened to me at a non food event before. So it was uh it's an it's a nice touch if you're ever gonna hire someone and if you care what the people who are serving the stuff feel like, like uh it was a it was a nice touch. So that was good.
It was upstate New York, cat skills. I never get to go to the cat skills. It's nice up there. You know what I mean? Self-service?
Not so great, but everything else, nice. All right. Uh anyone got anything else or should I uh answer somebody's questions? All right. Uh what?
Well, Twin. Uh uh, there is a question that came in in the middle of the night. So when you're done, if we have time, I'll read it out. Just give it to me now, and I won't forget. I'm gonna make it through this.
I'm gonna power through it. What do we got? Uh okay. Uh Dr. Smoke.
Not really a question, more of a statement, but I think there is a response. Um, as part of a recent butcher class, we made a blood cocktail from a Jennifer McLagan's book blood, wherein she described it as a replacement for egg white. We chose to make a whiskey sour. It was okay taste-wise, but had a grainy texture. The blood was from animal harvested the same day.
So I guess maybe have you ever made a blood cocktail? And why did it get grainy is I feel like the uh implication. Okay, I am now picturing Nastasia throwing up in her mouth. Is that accurate? Yeah, I want to like discussion.
Yeah. This is the kind of thing where if we were at the French Culinary Institute, one of the interns would come up and say to like Nastasia, I want to make a blood cocktail, and she would throw them out of the room. I mean, i in defense, it was a trash room, so you know, people didn't want to stay there anyway, but like a literal trash room. But like, yeah, you would not have brooked such a thing back in the day, would you, Astud? No.
No. Doesn't mean it's bad. It just doesn't sound fantastic. Now, uh, I don't know what they add to pig blood to make it not coagulate. Do any of you know what they add to pig blood to make it not coagulate when you're buying the the ones that haven't clotted on the streets?
Uh no, I don't know. I've never done that. It might it might just be it might just be as simple as like an acid or something like that. But um I would bet that you could do something to it to kind of pre-mess with the protein to stop it from the graniness is almost certainly coming from protein coagulation. Uh, because guess what blood does?
Clots. You know what I mean? So uh I f I didn't know this was gonna come in. It's easily researched what's added to uh blood to prevent it from clotting when they're when they're selling it. And then I bet you could probably get away from it, uh, get away with it.
I would say that a lot of the same rules probably apply uh to it that apply to um egg whites. So, you know, I wonder, I bet you high acid might hurt it or help it. I don't know. I'd have to look at to look up what the isoelectric pro I have to see how it reacts. I'd have to do some some research and some testing, but I bet you could fix it.
Um I like how you're like it tasted okay. I don't know that I need iron in my whiskey sour. You know what I mean? Like uh there's a famous group of uh Amari called ferroquinas. And ferroquinas are uh like with like a quinine and iron.
And they're developed, you know, to you know, help people who have like low iron diets, and they taste like you're sucking on steel. They taste bad. They taste like like let's say you just got braces and somebody hit you in the mouth with a basketball and the inside of your mouth started bleeding all over I'm just giving you a reference that I know what it tastes like and like you know it like it's like not what you want you know what I mean no you know I like sucking on a nail said no one ever you know what I mean it's like so I don't know but I can research it for next time anyway that's a hardcore one I uh we had a a an intern once came in and asked us woman asked us remember this like can we make breast milk out of I mean sorry uh cheese out of human breast milk and we were like no even if it's functionally possible no remember that yeah we were just like no this is obviously someone that hasn't had a child anyone you know any someone who would think that you would like like waste the human breast milk on uh on making cheese loony tunes loony tunes uh and then a chef actually did it at that time like for press like made a small amount of it can't be good can't be worth it you know I mean anyways Adrian D writes in Dave had mentioned that he has some set percentages for SAF red instant yeast uh established depending on desired rise time can I share these and also discuss the pros and cons of changing the uh variable so like a standard you know standard like you know not modern slow rise and not super fast rise, I usually have it like about a percent for things like you know, that have some sugar and some oil in them, like liege waffles or um, you know, thing things like that, you know, faster rising pizzas. If you want something to rise really fast, like uh Brussels style waffles, or if you need to have your Liege style dough in like, which is a yeasted waffle, Brussels raffle. If you make Brussels, if you make like a Brussels waffle and it's not yeasted, it that doesn't that's not right.
It needs to have that yeasty taste. And because the yeasty flavor is what you're looking for there, and not necessarily the long fermented flavors of the bread, blah, blah, blah, blah, blah but you're looking for that yeasty flavor and like in your waffle, then I go as high as like two percent, like 1.85, 2%. That's as high as I usually ever go. And then, you know, sometimes I'll go, you know, radically, radically lower than that, right? So um, you know, I would say anywhere between one and two for like normal and then for lower rising or for tick to kick off a sourdough that where the sourdough's working, but you need a little yeast, I'll do like half a percent, sometimes even quarter percent if you're doing the really, really long things, just a little bit, you know, it depends on how fast you want to rise.
Was that a good enough answer? Anyone? Yes. Yeah. Uh also remember that it depends on the flour.
If you're if you have a flour with a a lot of stuff in it, like uh whole wheat flours or high extraction flours, they'll kick off faster um than you know, if AP, especially AP that doesn't have any kind of yeast nutrients added to it, uh they'll kick off slower because there's not as much crap for the yeast to chew on. Uh Danny G uh says, Do I get credit for uh guilting Dave to come to Houston when Nick was on the show recently? Uh I don't know. I don't know. Ask Nick.
Uh it was a lot of fun uh last time, years ago when everyone, Stas came down that time to uh UB Preserve, where Nick was the chef. And am I where am I playing to eat in town? So Nastasi and I went to UB Preserve, and Nastasia said, Dave, you have to go buy cowboy boots. So we went through a thrift store, and I bought cowboy boots that were like a size too small, and my feet are still sore. But I wore them all night.
Remember that, Stas. Kind of. Yeah. Yeah. But you remember the event we did at UB Preserve.
Yeah, yeah. Yeah. Uh so to answer semi, it's a semi-question. Uh, I don't know where I'm gonna eat because I'm gonna eat wherever Nick tells me to eat. Um by the way, for those of you that don't know, I should have said this.
On Sunday, this Sunday, Sunday Sunday, I'm gonna be at Agnes and Sherman in Houston, which is uh Nick Wong's uh restaurant. We'll be doing a pop-up at the end, the very end of Houston Cocktail Week. I don't believe there's reservations, so just come on by and get them while they get them. We're gonna make a certain number, and if they kick, they kick. We start, I think it's like seven to ten or something like that in that range.
But uh look on the uh Instagram, we'll have it out, and uh Agnes and Sherman and Nick Wong also have it on their uh on their Instagram accounts. So come check us out. We'll be there. Um Lots of pulp or lots pulp wrote in. Uh I'm now on version six of my pretzels, and I'm not getting that Byrisha glossy red mahogany shell.
So you're talking soft pretzels here. Now, I don't know if Nastasia remembers this, but she brought my last bar, existing condition. She brought a well-known restaurant restaurateur/slash developer into the bar. And this is a long way of saying I'm a hard pretzel guy. And we had hard pretzels as like a snack you could buy.
Uh and because I love hard pretzels. Love hard pretzels. And he said to me, you should have soft pretzels instead. And I I just kind of lost my mind, right, Stas. He's kind of never forgiven me for that.
Yeah, he always brings it up. Yeah. I was like, basically, like, you know, go to your own bar, put soft pretzels in your own bar. I do hard pretzels. I do what I want.
You know what I mean? You know. Anyway, uh, I'm a hard pretzel guy. So what I'm gonna tell you is is that I might not have as much information on your soft pretzels as you want. But your spec is uh 54% hydration, but you're using a which is pretty dry considering you're using a high hydration uh central milling type 70, uh, which is you know not hyper high in protein, but it has like a decent amount of uh brand in it because high extraction.
Uh oh, plus starter though, so your hydration is actually higher, depending on what your starter hydration is. Uh I don't know what your full hydration is. Anyway, salt and fat. Uh your issue is that you're not getting them dark enough, right? So what you're using is what most of the internet says is a is a 4% lye bath uh with a 15 second dip, and I'm assuming you're doing what everyone else is doing on the internet, which is you chill the pretzels first and then you put them into the cold bath uh for a certain amount of time, and you said you've tried 15, 30, 45, and 60 seconds, uh, and then you know you're dipping it in cold lye solution and then baking it.
And you want to know could it be the type 70 giving me the problems? Next weekend I'll be baking with normal bread flour, so we'll see how that goes. I don't think it's the flour. Uh I really don't. Um here's what I think.
Everyone uses for both hard and soft in home applications, um, cold solutions, whether it be lye or whether it be baking soda or whether it be sodium carbonate, which is which is cooked baking soda. And when you're doing cold, they're usually doing a relatively high percentage, like 4%, right? If you and even if you look at like restaurant recipes in German, which I can no longer read, but I had AI look through them, they're also doing cold water bath, and they're telling you not to do hot water uh dip because I think they're worried that um you're gonna hurt yourself, right? That's what they're worried about. But if you look at the way most industrial and professionals do it, they do a hot bath.
And the hot bath, first of all, makes the outside of the pretzel glossier, right? Much glossier. And two, it sets it, right? So everyone's like chilling the pretzel so that it doesn't fall apart during the dip, blah, blah, blah. If you throw it in hot water, it's not gonna fall apart.
You know what I mean? It's like a bagel. It's basically treated like a bagel, but instead of uh instead of regular water, it's you know, alkaline water. You can also, it'll turn very dark, the water will turn very dark, but you can add some reducing sugar to the dip, and that will greatly increase the browning, right? Without adding sugar to the dough.
Any reducing sugar, and if you don't have a reducing sugar in the house, you probably do. Honey is half reducing sugar. So if you just add a little bit of honey to the a little bit of honey to the uh to the to the dip right away that is going to increase the browning on your outside dramatically. But uh I would say you could also try, but you know listen, if you get injured, please don't come, please don't come running running to me. But uh you know you could try doing uh a hot dip.
So you know I was looking on the internet for both soft and hard pretzels and uh you know at industrial recipes and patents and most of them when you're using lye are somewhere between 1.25% and 2% sodium hydroxide not four so like half to like a third of what you're using right and then between 165 uh uh Fahrenheit and 190 Fahrenheit so not boiling but like hot for like 10 to 15 seconds and that sets it glosses it right like a bagel and also like alkalize it right right then and there right with a lower percentage uh which I think also probably reduces the the amount of residual lye flavor that you're gonna have on the outside of the pretzel. So that's what I would do. Here's some more tips. I would l look up Martin Brothers even though they make hard pretzels look up Martin Brothers pretzel video so you can see how it is they actually roll pretzels. None of those folks are rolling pretzels on a regular flat cutting board because the hydration level is so low on one of those pretzels that it just slides, right?
Just slides across your board. So what you do if you have a wood shop is you take your table saw, if you know, or you have track saw if you don't have it, and you just make a bunch of like very thin parallel line cuts in the board. And then when you roll across that, the little parallel lines grip the rolls as you go. Look up pretzel rolling board, and you can see what I'm looking at, or look at the Martin Brothers video. And so I'm I turned one side of one of my cutting boards into a pretzel board and it made rolling pretzels phenomenally easier.
Just phenomenally easier. Like it doesn't stick to it at all and it just rolls out like a dream. Another thing is that the like most people they'll they'll they'll dip it in cold and then they'll sprinkle the salt on top. The way the way that they do it professionally is kind of the opposite. They'll have their board, they'll salt the board, they'll take it out of the hot dip, and they'll throw it onto the salt on the hot dip.
And then when they load it into the oven, they'll flip it uh so that you know, boom, it flips like the the salt acts both as release and as um well, it acts as release and it sticks because the thing's sitting on it for a couple of seconds before it's flipped, and then boom, they flip it into the oven, and that's how they go. So those are the various lists of things uh that I will try. I'll also say that for har uh soft pretzels, you want to use probably a chew your flour because you're probably looking at something closer to a bagel texture. Uh whereas if you are making soft uh hard pretzels, that's not the way to go. You're gonna want to get a soft flour, and in America, the flour to beat is Snave Leath, uh, which is milled in Pennsylvania, I believe from Pennsylvania Soft Wheat, and it is a soft wheat flour, and it's not very expensive.
And that's the one that all the the big folks use in Pennsylvania. All right, covered and smothered, covered, done, done. Dusted. All right. At Wheat's End said, uh would love to hear about my plans for outdoor kitchen cooking setup.
Uh you know, at the new setup I'm doing. What's indispensable? Well, I'm working this out with my wife right now because like it's just a question of like what I can build into a small space. I already recaptured my tandoor from my mom's house. So when I sold my last place in 2019, uh I had, you know, had a tandoor for like five, six years or 2018.
I had my tandoor for like five years and I love my tandoor but I had no space for it. So I gave it to my mom and now have my tandoor back. So I'm going to set up my tandoor. So expect a lot of tandoor related uh content and I want to get much better at not having stuff slide off of my skewers. Because remember a tandoor hashtag vertical grilling is the the skewers are sticking straight up and down when you're cooking.
So half of the work is making sure that whatever you put on the skewer doesn't just slip off and go right into the coals, right? So I'm going to be working on on that trying to up my vertical grilling game without having to resort to just like whatever everyone says shove a potato on the end. I don't want to shove a potato on the end ruin the potato. You know what I mean? Why why do I want to burn a potato or put a ball of dough at the end.
Why do I want to do that? Why? I think one of the things that might change it is stainless versus carbon steel rods. So everyone like thinks like stainless steel rods are going to be better from a hygiene standpoint, but I bet you that the carbon steel rods grip the food better. Just a guess, but you know, we'll look at it.
Um and I'll need charcoal storage for that. But my ultimate what uh the ultimately what I would like is I would like like a fire pit just for a fire pit that you could do right, you know, cowboy grilling over if you want to, but I would love to have a bread oven, a deep fryer, well, a bread oven, a a raised hearth, like Roman style raised hearth, so that you could cook on like wood and coals, but at kind of like waste to like, you know, like stomach level, um with wood and charcoal storage underneath, propane fired uh deep fryer, and I already say bread oven, bread oven. That would be my kind of goal because that the raised hearth you could repurpose as rotisserie and as standard like kind of charcoal grill. Uh and that would be my that would be my main thing. I don't know that I would need a gas grill, but I would probably build a gas-fired uh, you know, auxiliary for the for the top.
And here's what I'm gonna do, even though for years I said I would never do this, I'm gonna make a searzole adapter so that I can have the sears all. I've been researching safety for like a tube-mounted searsol, like a like a hose-mounted searzole that I'm gonna have like next to the grilling area. So if I need to, as Gregory Hines and Deal of Century said, give you a little touch-up, give you a little touch-up. I can just touch it up with the with the Sears all. So I'm gonna have a Sears all Pro on the end of it.
That's the goal, but I don't know if I can have a wide enough side for that. I also would love to have uh I'm not allowed to have an outdoor sink technically, right? So the way I'm gonna get around it is it's gonna like uh drain into a bucket because I can't drain into the ground there. And I'm gonna run hot uh cold water from a hose to it, and then they make like pretty inexpensive uh hot water, like on demand points that are meant for things like RVs and like food trucks, small ones. And I'm gonna have that there so I can have hot and cold water to wash off hands.
Because one thing I don't like about cooking, especially like messy things, is uh not being able to wash off without going inside. Don't you guys hate that when you're cooking outside? Hate. Yeah. Hate.
Hate. And my wife's like, why do you need a fridge outside? I'm like, come on. Do I you know, don't you don't doesn't everyone wish they had a fridge outside? I know it's like a lot, but don't you wish you had a fridge?
A little bit. Anyway. All right. So uh on next week's Patreon we have uh Brian. I'm gonna mutilate his name because he has the OE, which should be Herfling, but he might pronounce it hoffling.
I just know him as Brian. He uh wrote a book called Dryads, which is about tree sap based spirits. So he coined the term dryad, which is I guess like a nymph from a tree. And to he's trying to like create a whole category of tree-based spirits. So you got your maple tree-based spirits, you got your palm tree-based spirits, and you got your, I guess, birch tree-based uh spirits.
And I might I must be missing one. There's all kinds of coconut, there's all kind of palm-based spirits. So he's gonna be on talking about dryads, which are still relatively unavailable here. But he went all around the world tasting various uh various what's it calls, and so he'll be on the show. Uh calling, you know, write in your questions uh for that.
I'm sure we'll have a lot to talk about about uh Nick Wong and you know, maybe hopefully Nastasia can call in if from the road. Uh other than that, any any of you guys got anything on the way out? Uh, we've got Andrea Glenn and Bennett Snow coming on in a couple weeks, so that'll be exciting. Oh, that's gonna be fantastic. And are we doing the fish sauce tasting?
We are doing the fish sauce tasting. Fish sauce. You know what? In my mind, I said to myself, literally, like yesterday, I'm like, I'm gonna buy a bunch of bait squid. I'm gonna go to a wholesale bait shop, I'm gonna buy 50 pounds of bait squid, and I'm gonna make my own like uh fish sauce from squid.
I'm gonna make my own Ica like fish sauce. And then I looked at myself, I'm like, no, I'm not. No, I'm not. You know what I mean? No.
No, I'm not. I want to, but not. All right. I'm looking forward to it. Cooking issues.
Hey, this is Elise Hugh from Ted's podcast, TED Talks Daily. Think for a moment about the small relentless burdens that take up more than just our time. They take up our headspace. I'm talking about the chores that regenerate the second you finish them, like laundry. Rinse is a premium laundry and dry cleaning service designed for what they call intentional optimizers.
It's a seamless blend of technology and garment care that removes the mental load of a never ending task. Whether it's their hang dry service for your delicates or a standard wash and fold, their valets handle the logistics so you can focus on your actual ambitions. Because when you outsource the mundane, you create space for the meaningful. It's not just about convenience, it's about what you do with that newfound clarity. Schedule your first pickup at rinse.com.
Ritz, it's time to be great. ACast powers the world's best podcasts. Here's a show we recommend. Hi, I'm Greg Trimmer. And I'm Tim Zintec.
And we're the hosts of Miss Thing Podcast. In each episode, we discuss a different celebrity Miss Thing from Rihanna to RuPaul and every legend in between. Yeah, and then we celebrate their incredible careers by making it all about us. Come for the outrageous stories, and stay for iconic games like gay name or straight name. Hey Greg, gay name or straight name?
Greg. Uh, gay, obviously. Season two starts September 8th. Bigger, badder, and gayer than ever before. More guests, more hot takes from your favorite queer elder millennials, and more of us begging you to tell us our hair looks good today.
Which you can now see in video on Apple Podcasts. New episodes drop every Tuesday on YouTube, Apple, Spotify, or wherever you get your podcasts. Bonk! Acast helps creators launch, grow, and monetize their podcasts. Everywhere.
Acast.com.
Timestamps may be off due to dynamic ad insertion.