Cooking Issues Transcript

Episode 33: Harold McGee

but we're going to be broadcasting on Tuesday so if you're listening to it now you're probably not listening to it lie but if you happen to have read her blog post you can call in your questions to 718-497-2128 that's 718-497-2128 this is the last put new shoes before the big Museum fundraiser event that's going on at Del posto next weekend on Sunday you can still go and buy your tickets at mofad mofad mofad. Eventbrite b r i t e., that's a moped moped. Eventbrite.com we are privileged today to have a special calling yes Harold McGee is going to be the the ultimate Master Blaster of the science of deliciousness is going to be joining us 5 phone unfortunately we're working very hard on the museum

event in Anastasia cannot be with us today in the studio because in fact she is delivering produce to wd-50 cuz Wylie Dufresne is going to be working on the dish today for you know who's Preparatory work today for his desk so noticed but we do have Harold Harold you they're good morning good morning how you doing I'm doing okay how's the West Coast treating you this last week has been really rainy and cold today if it was funny to begin with but the sun has disappeared so it looks like good bit maybe another Grim week and you know I hate the sunshine 50° you want a little so you want to start the hitting these questions we have a bunch of email questions in before before we start someone wrote in one of the questions they want to know the secret of Thai iced tea

the mysterious spices in Thai iced tea and I have to say I don't know cuz I'm not a I don't really I don't drink it drink it a long time I did a couple times years ago and yeah I just can't pull back the the flavored know this is the kind of question are enrolled in with it I think this is the kind of question I would hate to give just a research Dancer off of the web of what belongs in it because I don't have the actual taste memory in my head to know whether it's right or not it's not something I've worked on because it's not something that is not something that I've focused on never but you know I'm sure that we can

find the answer it mean if you you know if you see pain when you're out there or something like that we can probably get the answer what that what the stuff is but I would hate to I would hate to guess on something like that. Same here so I apologize but I will not be able to answer that question this week because I just don't want to give an answer that's BS I'd rather not give Abby a answers in a BS answer shaped him would be a good place to start David Thompson's book on Thai cooking is seems to be the standard so there a couple of authorities you can start with and then kind of move on from there a book I have it at home I just haven't been home to to look at it to get the to get the recipe out of it but he his book is you know as far as I can tell quite well respected I know that he is done all of his Reese

turn on the kind of the old on the old manuscripts he has a thorough knowledge of the current Thai cooking & historical Thai cooking so I'll Street cooking Street I've even better place to look answer anyway self-checkout Tim's Tim's Rick writes and says they can have everything that they can do in it and now they want to build their own but that they're not ready for quite yet and so they want to know what we should do like he's just wants to still basically as much as possible

he wants to get the flavors of florennum into it maybe he wants to do Martell Cordon Bleu is right for something I've I've actually rotovap and Harold you had it we did a an event with Mandy aftel where we wrote as has Martel with frankincense I don't know what you like frankincense but Martel does Roto that quite well he wants to do something with may be absent in the same soap dirt grass cigars peppers like lunch and stuff like that

pretty much everything you've done. I love what you do with Habaneros for example that's that's an amazing experience to be able to separate the the heat from the aroma I've done tried and and because I like the floor they have more

and then grabbing the dishes that I've had that never really stuck in my head and Factory first one is probably still the the one I remember best Roca family did a an oyster in a jelly that was flavored with ideas on the list year was along with Oak and grass and cigars was dirt and Dirt Works although you and I had it I think when the road cuz were visiting the FBI and it wasn't the same I had it and it wasn't as good and I think with something

flavoring The Chew rotovap that isn't the standard food ingredient it's more of an environmental Aroma I think you have to give nail the concentration just right otherwise it tastes like dirt instead of like the forest and it's 10 not to be fixed very well so if they're opening and closing the bottle and it has to be transported I mean I don't know what kind of freshness problem they have with that just in terms of the loss of the volatile is but I mean it's a huge problem with with non-alcoholic rotovap the products is that they just tend it that the Aromas show fugitive they tended to go you know it's a good question why was I was guessing that it was the concentration because it did seem to be just stronger but it could have been stronger because they have the wrong things were four

hang out and sewed it could have been that it was just you know he had to prepare the distillate them and bring it with him and who knows how many days old it was and that may have been the problem if you have a realtor that for just a couple of days I would obviously I would recommend trying something that you can do no other way and that would be some sort of fresh herb some sort of fresh sure that you distill and I would drink that right away make it very very fresh very you know summary spring like that's like you know the one that we do with the with the Thai Basil and cilantro and the cucumber and the orange write something something like that with those flavors cuz that you can't recreate that with normal distillation because the temperature is too high and going to alter the flavor of the Earth so I would definitely do that I would then do something like a pepper I would choose a fresh one that's floral kind of red so you get the floral notes so you can see what it's like that the spice doesn't go through I would then do horseradish because horseradish

makes an intensely intense sleep on it because that the Pleasure Principle of horseradish does distill and that's going to last you a long time so you'll have that for a good long time then then just start doing wacky things like the Oaks and Liquors you know try some of the culinary prep so I can jerk or Earth is remember you're going to have to some of the things that are more aromatic like horseradish or or Habaneros or whatever you do you're going to have to totally break down and clean all the grease out of the rotovap joints before you run the next batch because you'll get contaminated is also if you've never run one unless your roommate knows how to run it really well or the or the professor knows how to run it really well there is a learning curve associated with it don't set it to the automatic distillation sit there and actually constantly forced a distillation so you're getting the fastest way possible set your Chiller as low as it can possibly go for alcohol you going to want to sit around minus 20 Celsius we now use a cold finger distillation distill with liquid nitrogen and we can do water-based installations

play but I have some fun with that tell us how it worked out right as good advice right now

Smoky stuff I've never done a cigar funny way to smoke cigar you think humans are like the ashes of cigar fermented leaves that's the that would be really interesting it's different it's a completely different cigar box smell rather than the smoke room which which I think it's a good thing that milk lead to a higher way of Highway production in when making yogurt Legacy milk usually reduced fat milk is supplemented with play solids which include lacta globulin which is

I'll call you protein not the the casein proteins but that hurdle but white protein Vats but when you when you repeat the milk wish you could do at hundred and eighty for 30 minutes before you make the yogurt that protein denatures and help give the yogurt and body and and water retaining ability and how it A reduced fat milk is going to have more of that protein and it should in fact release less way rather than more to alter the whey protein that is a necessary step cuz I was or if you just make the the yogurt without the pre-heating stuff you'll of course still get curdled milk but it's not going to have the kind of stick freezing consistency that you really want

a marinade effective obvious factors are time about. What about the oils ratios of oils acids are other liquids or the consistency of the Earth Mother aromatics Joshua would like to know what do you think we're going to provide different things and consistency for example you're going to get a lot more direct contact with the meat that you're marinating if the material has been finally comminuted so if it's if it's a ground or very very finely minced and instead of chopped her whole if it's spice's then let me know and we'll get him to the that way but there's not much that happens beyond the surface unless you're actually going to leave it in there for days so that's something to keep in mind

yeah yeah obviously if you took our date or inject then you can have the stuff happen very quickly I've noticed okay so a lot of people they'll do a buttermilk marinade which you know chicken is fairly friable along the fibers you can get some penetration and if you vacuum bag that you especially can when you cook it that way I find sometimes it gets like acidic Brian's for me if you're not going to take the next step and over cook the meat in a traditional way if you're going to do sous-vide work on it it just is too mushy to me are you lose too much structure what do you think I agree something you see if you do a typical wine marinade and over do it then what you end up with is the surface layer that you can just scrape off because of the meeting has been achieved so much and you don't want that so using one of those the methods that you mentioned in order to speed it up if you really want some pain

patient and otherwise you know put put the flavors in this off and put the functional ingredients for the water-holding capacity for proteins salts and sugars and things like that in the marinade or brine typically what I do consults are going to get into the meat flavor molecules are much bigger so it's all breaks down into ions are there tiny little particles that can move in and out of the meat pretty easily but the flavor molecules are not going to do the same thing

Caleb has a question about smoking sausage he purchased some cherry Chipotle pork sausage that's a good with cherry Chipotle's got a ring to it there right and he's pretty excited about it would simply smoking a sausage as he would for a brisket or pork ribs would that be a valid and delicious way to cook it with thoughts on that is smoking right and you know the trick of any sort of sausage kukri is that that when you're cooking off a sausage typically what happens if you overcook the hell out of the sausage and you were lying on the high fat content of the sausage and hopefully the crafts music raspbian person who made it making sure that there's no fat in there so she just stays juicy even when it's overcooked right so if you can I would try to control the smoking such that the sausage itself doesn't get much above 140 when you're doing it I think then you're going to have a really you know fantastic product cooking sausages what will typically do it

is a water bath in at 1:40 which is 60 in Celsius Lynn and then and then Grill them or fry them or pan them to get that nice so kind of crust to get outside to it so I think a lot of it is going to be about the temperature control

yeah I know I agree I think so that's that's one of the most common as soon as in the kitchen is over cooking sausages and losing all the I know it's all that craftsmanship that that goes into mixing the the fat with the meat just goes away the moment that you overcook it to the point that all the juices or squeeze out here but just because it's a sausage doesn't mean you should mistreat it you know what I mean is so easy not to mystery especially if you have a circulator on board you know you can just it makes life so easy anyway to break if anyone should be around listening and it's remember we're recording on Monday not Tuesday calling your questions to +718-497-212-8718 for 97212 a cooking issues

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hello and welcome back to cooking issues calling your questions to 718-497-2128 that's 718-497-2128 Curtis Wayne host of the show not to be confused with Wayne Curtis Nota drumskull weird Harold the weather is beautiful beautiful all right so we had a question I will read it to you from Concord often asks questions but this one is specifically for you

Harold's the sweet potato is a delectable of nagaland starch packed in sugars and other components this I know this mix composition of sweet potato got to makes it a very versatile tuber but I'm fuzzy on his why adding some acid let's say vinegar. Sweet potato puree improve the film forming properties of the. Pain drawing without the vinegar the film is glassy and brittle but with the vinegar dish in the final film is essentially a kick-ass sweet potato a fruit roll-up I saw a recipe for a Bellagio which calls for the addition of some vinegar to the simmering potato starch solution so I assume that the vinegar modifies interacts with the starch in a sweet potato and other sweet potato components are just along for the ride what is your hunch on what is being modified and by the way for those of you who don't know the ovule out of his that I think it's house for now so I don't know if those are those potato starch sheets that you can wrap things and you can you can buy them I think of where they're made are they made in Japan or Spain but that's what they are any any thoughts on this

really interesting I'm done need to play with this Mike my guess is that he's right but it's an effect on the starch or you're getting some limited hydrolysis and that kind of plastic sizes the starch so that when you're dried all the way down and we've got some you got more sugar molecules in small portions small pieces of the starch that help soften the the film so that it can't format as brutal as she does he describes and probably the same thing is going on with the sweet potato normally starch acidity make vegetable matter of various kinds Harder by limiting the degree to which the the cell wall components can be removed

but in this case it's the opposite effect and because he seen it in in a pure starch system my guess is that he's right that that's what's going on that you would have hydrolysis with just a little bit of acid you know and Converse you know it's just not like a protein where you're Shifting the electric Point by adding a little by Shifting the pH of little bit and then radically changing its properties it seems odd maybe he's adding a lot of acid I don't know what do you think how much acid is being added but you know it doesn't take a whole lot to to change of the hydrolysis right you'll get the hydrolysis of starch in in neutral water from the water itself so it might be that just shifting the pH a little bit can can make a significant difference

it's going to increase the breakdown if the longer you boil at the higher the breakdown takes weather this happens kind of immediately or what do you have to kind of incubated to let it happen I don't know you know sugar is going to plasticize the music Someone write small molecules as another ingredient then you could get the same effect without without the the acidity in without the flavor of vinegar and that's that might be an interesting alternative is also an interesting choice because although that's friends is what I use in my candy boils and it's traditional

it's a volatile acid so why you know it would be it's interesting that you would choose a volatile acid maybe as a self-limiting measure I don't know I've never done a test of a boiling vinegar testing the pH before and after and seeing how much of the vinegar the acidity is reduced by the boiling liquid Los yeah yeah I've played Roundup without a little bit not not really systematically just kind of funeral going to with my left hand while I was doing something else just to just out of curiosity and it seems as though the the pH anyway is relatively constant and as you as you boil it down boiler a 5% solution down which surprised me that I should get more acidic right you think so but but you rather use as you say you are boiling off acetic acid as well as water as you boil

almost the same rate as water right interesting I know for a fact that when you spray dry vinegar you get the taste of vinegar but not the acidity so you need to augment the acidity with a separate acid when you're making leche vinegar potato chips in your in your sprinkling vinegar powder spray dried with a multiplication carrier when you do that you have to add a supplementary acidity to get the acidity back to where you want it enough, second question because we have we have pumped you or you're awesome walnuts on the on the show CVS is there anywhere on the east coast in a fellow can find walnuts low in tannins and astringency is it merely a matter of harvesting walnuts in an immature estate on San Giovanni's day as many indochino recipes call for I did not know that I don't know what species grow in Italy where those recipes originate and we have black walnuts locally I'm interested in finding nearby sweet sweet nuts as yours are likely off-limits I would be delighted

she didn't lighten us further on the matter release have to talk on walnuts Source on the east coast of the good stuff because you know that ranges from good to not so good and you can tell just by looking at the nuts how is stringent there going to be a little lighter the CPT code the milder they're going to be and of course you want to make sure that by looking at them as well that they're fresh because that's going to be the other problem if they've been shipped across the country who knows what kind of shape they're in once I get their immature Walnut or wonderful but they're nothing like the walnuts were talking about here there they're wonderful, you're not that astringent but boy you have to wear gloves in order to deal with them right

it's nothing like a a standard jail dried Walnut Aroma but completely different experience and a mess used to play around at that stuff is not come out of your hands I just because we had a bunch of walnut trees around the red walnuts which people are pushing but those weren't the miracle not they were nice they were good the red walnuts maybe you could say something about those but it was very lowest only that like what like is it more difficult to produce is it a tree by tree variation the same way it is with acorns you have some acorns are more bitter than others and you just have to know the tree I mean I don't really know much about Walnut propagation is Walnut clonal is. McGrath is it done by seed is it just lucky shots and why isn't every as a separate answer that question like why a California almonds so low in oil light why why do they grow them so low on oil

hours I couldn't could they make all the walnuts this delicious and they just don't

I think so I'd I think it's for the most part of matter of varieties and you know there's a particular guy I go to at the farmers market out here who has several different batches he's got red walnuts he's got the really light skinned walnuts and he's got darker ones and they're priced accordingly the red ones are more expensive than the white ones which are more expensive than the dark ones and you know you just used you can take your pick up the nicest flavor the nicest nutty flavor I think the reason though. Did the red ones are awfully good the red ones have instead of having tannins in the the the brown seed coat they have anthocyanins the same pigments that give color to lots of fruits and vegetables grapes things like that

very delicious too and they're not nearly as tanika's standard walnuts. I think the reason you didn't like them as much as but that batch of red ones wasn't as fresh as my batch of pale ones so they're just as well not he do you know

I don't I don't I know it's on his truck and I'm just not able to pull it into memory at the moment Beauty Alemany farmer's market Alemany farmer's market but why do they even grow the darker-skinned is it just easier to grow the same Variety in there happens to be a problem with that variety at the field you know monoculture problems and also I'm just not exactly sure which variety is which here and maybe this is a new one or it's an old one and it's not as productive there might be all kinds of reasons for the the punt predominance of the darker more tonic nuts

I really don't know much about Walnut culture. I don't know how long it takes for a tree to come into bearing or and I know they bear for a long time but I don't know kind of what the farm cycle is on a on a walnut tree what why why are why are almonds from California Solo in oil do they do that on purpose and the snow fence California there's no mistaking of the California helmet and I don't know it again it may be a matter of agronomic healed rather than quality Alaskan questions because I would pay more for more like we did we pay more for European almonds at her higher in oil and more delicious

Aaron rights in from Hall and he says that he's going to be some bacon next week and he intends to use Michael ruhlman charcuterie recipe for it which is 450 grams of salt in 25 grams of sugar 250 g of pink salt pink salt assuming he's using instacure number one which is nitrite not a nitrate and want to make sure that you know which pink salt you're dealing with is going to cook the pork belly it was some just make sure and leave it in the fridge or freezer for some number of days before roasting it until it reaches internal temperature 65 excetera excetera by where I live is sea salt like Malden a I think it means mall that says mourn here at Mom's a suitable substitute suitable but extremely expensive I mean the main thing you're going to want to do is really think it makes it that much of a difference in the people have all these questions about whether or not certain salt or bad for

Brooke hearing is true that sea salt probably have some sort of extra minerals in them but I don't know what they add to the brining process and pickles it's extremely important not to use a certain salt because they can just come for the people that don't know there's a big deal in a brine for a bacon to you I don't think so and the curing of fish because the calcium and magnesium salt can end up causing the car to Yellow but with a bacon hair that's not an issue a difference of fact I'm wearing a finch Field Farms Country Ham hat right now they say it makes it a difference but I don't really know what the basis is I have to go research I have Fidel told his book on dry cured meat products I can look into the effect of the different salt compliments but I am sure that you will be fine if your wallet allows you to use Malden then then then go

sea salt and sea salt I would like to try a vacant chair with maple syrup for a friend I just add some maple syrup to the freezer bag I'm planning on doing this by and tell that is pretty evenly cover does this affect the curing process anyways I should know where you going to be doing or wet cure in that you would substitute maple syrup for the water and sugar and then put salt into the maple syrup I assumed right Harold number three was how long should I leave the bacon to cure I'm guessing that time will be a function of the size shape weight of the meat I am hearing can you give me some guidelines I don't have any in my head I believe that the charcuterie book Michael Romans book has some to guidelines in it you can accelerate the Cure by putting in a vacuum bag but usually penetration is based on the actual strength of the Briner using which is crucial you're going to add water to it like a maple syrup that's going to reduce the Brian theoretical Brian tonight and then on certain number of days for penetration a certain number of inches into the meat and it also depends on the particular

fat the fat quality in your piece of meat versus the lien you have any anything on that Harold could come up with the dark arts in book and and you take 2 days for inch guidelines and that's that's really the place to go Ashley he's just order a piece of equipment that allow him to try sous vide cooking at home congratulations would he be better cooking the pork belly this way after curing or not if so is there anything you should look out for using this method okay I happen to love pork belly cooked sous-vide in which case you choose the temperature you want to cook in general I would do something below 65 something like 63 6263 even slower 60 it's going to take that Celsius so 1:40 and up in that range it's going to take a long time like like 3 days to three days to get tendered where you want and then

stop the skin I think he asked later she leave the rind on I would wouldn't you would crisp the skin up and serve it because that's the that's the best part 1 script believe it on forever is what I would do you know because they don't. They don't fit the pan as well the crucial thing when cooking a pork belly for later cooking is to compress it a little bit before you do so that you get a nice flat surface to Panda skin on to make it nice and crunchy the other thing I've noticed and Harold I think we've talked about this before is that when you have are the pork belly isn't one specific muscle it's a it's a group of muscles and some of them the ones that are the streaky portion and streaky bacon let's say they they respond very well to cooking for a long time on the order of several days there's

one muscle that runs through the pork belly in that said that you can really see in the cut that's called in Chinese five five fingers or five flower every does pork one of those muscles doesn't respond very well to long cooking and gets mushy and and and kind of taste kind of dry and so is a muscle it looks a little oval as you cut through the pork belly and I would take it out and I cook that some other way. If you have that experience with pork belly

where do you know what I mean no matter who's made it was in there then then it's just it's just different from the others kind of like the shoulder there's so many different muscles the time of them are just wonderful and others are less so and worse plan 718 we going to go to a commercial break on 718-497-2128 that's 718-497-2128 cooking issues

welcome back to cooking issues 718-497-2128 that's 718-497-2128 or producer Jack was pumping up the Hall and Oates this particular song because he thinks it's nice rainy day weather which it is here in Brooklyn rainy I'll say one last time you have a couple more days to go to Moffat eventbrite.com to purchase tickets for the museum fundraiser I'll tell you a little bit about what I'm doing at the at the end of the show right now it's get back we have Harold McGee on the phone would you consider the next time you're in town on a Tuesday to do the show live here at the studio love to fuck a nice night I was I saw I saw our mutual buddy Nathan myhrvold this morning Nathan was doing that his book tour he booked out Jean George Restaurant in the morning and they cook some of the some of the dishes from his a cookbook and I he might be a phone in guess it's some point we should be fun pushing yeah we have some some good some good guess you know

apparently Grant Achatz is going to is it going to be on the show sometime in May in May I think I think I just push the opening of the new place or what I don't know I don't know I just I heard from his publicist anyways this is what's going on in cooking issues land all right now we have a question for you from Tom and I'm my question for mr. McGee is does extended brining denature the enzymes in beef responsible for tenderizing it I wish to have a tender corned beef brisket and a considered cooking it sous-vide 431 for 12 to 24 hours shocking in an ice bath and only then brining it but if Brian has not seen a trailer of the tenderizing enzymes and I might as well bring it for a couple of days then do 131 sous vide followed by low temperature smoking and only then do a high temperature sous vide to get the college in transforming temperature for the appropriate length of time am I making things too complicated and can I achieve it in a similar manner I'll just I'll say two things before I hand it off to you Harold Wright

you don't want to shock you never want to shock a protein like that after it comes out of the out of the bath because if you do you're you're basically going to prevent the meat from reabsorbing some of the juices that have been expelled during the cooking and eating at 131 you're going to get juices expelled so you're not going to not going to want to do that also going to say that I think that 1:30 one's a little low for brisket might want to its people do it all the time very rare long long cooking's like this but I find that people if they're expecting a cut of meat that it is meant to be a little higher in temperature it's better to go a little higher in temperature but with that hand it off to you home I thought I'd be interested to see what that's like hundred Thirty-One brisket but I have a feeling I'm going to prefer it higher temperature

brining denaturing the enzymes feel that I've actually never thought of that I know in pretty good detail what's happening to the during brining I'm at the the major effect of tenderizing effect of a brine on meat has but it's kind of fun it's the the muscle fibers makes them easier to cut through I've never thought about whether the the salt conditions are going to change the activity of the enzyme that due to some extent breakdown the collagen and the end of fiber proteins inside something I'm going to go look up when we're all done I have no idea general principles you want to do the brining before the cooking not after the Brian is only going to have its tenderizing moistening effects if you do it while the meat is wrong

also you can't cure cooked meat right I mean corned beef is cured somewhat so it's not going to be

secure cook me can you but the is cooked and anything you do to it with salt afterwards is just going to make it salty

I never even thought about trying to find something I feel between two corned beef is typically your dad some amount of nitrite it wouldn't even means pink usually right so it's been been painted definitely won't pink out you're going to have it looked great what you want at these temperatures at 1:31 I can't do the math in my head but that's somewhere in the mid-fifties write 130 weeks and you know we do our short ribs a lot in that range but find the people prefer them up closer to 1:40 between 1:40 and ended in a little over but I don't think you need to go through it like a million different steps I think it's going to probably affected like the more steps and more chance for things to going wrong things to dry out things that problem for you think so I agree and Dave there's a straightforward way to do it it's always almost always the best way to do it

those are the questions you come in so good we have at least in 45 minutes we can what are you working on

I've actually been taking a little bit of a Hiatus for a variety of reasons and have not cooked anything serious in in like a month so and do this coming weekend that I'm looking forward to his head off to Spain or a last meal at elbulli be the last it's like real deal last now apparently July 30th is the date now the restaurant will close as a restaurant and then reopened in the next day or two as a think tank

so who you going with us here in California named Daniel Patterson together you know you know we all did Mandy aftel Zelda and his taste it was it called taste the space the smell was it called Alchemy was in there somewhere and smell them in the bag I've been taking a Hiatus from but I'm hoping to get another curious cook column into the New York Times and then about a month about salt oh yeah what about you like what kind of what kind of aspects so many aspects of soul

well exactly that the fact that there are now so many thoughts and some people say that they all taste different than the free sample kosher salt is horrible stuff nobody should ever touch it I've collected probably close to 20 at this point and after there's been a very interesting controlled study with professionally trained taste panel that actually tasted about 20 different salts to see if they could tell the difference in what form of course if you're going to take salt and put it in mashed potatoes or something I have no clue extension of a project was part of the garden went

cuz he was doing it in a reach a years and years ago in his first book on salt remember that very well with these little vials of some of his favorite salts and some of his least-favorite and then we there was a sensory scientist to to play a part in the area meetings every year and so he organized a triangle test we're basically your your hand and three little vials and you have to tell which one is different from the other two and we we all took the test and it's in a series of groups and then they tabulated the results at the end and it turned out that have the 40 people in attendance only one person was able to correctly distinguishes all of the different salts

I've been a fluke but because that one person was Jeffrey steingarten of course it wasn't as hilarious and see what I'm working on for the Museum of fundraiser coming up I'm doing the amoo's boosh anyway I gave myself food as medicine as my as my themes has a theme like Changas do it is doing a 3:19 p.m. 1491 food in them in the Americas he's doing oysters and acorns while he's got caveman food market so I gave myself food as medicine and I'm using an ingredient I'm using ok so it turns out that pitch

in the Dead Sea area and in Iran has been used as a medicine for centuries as has a very similar exudate pitch expert from the Himalayas call Dad shilajit right and so which is using in Arabic medicine a lot of shilajit is and so this was mistranslated by from the Arabs are if you are medicine was the medicine in the 8900 in that range right so this was mistranslated by medieval Scholars Inn in like the 11th century as does the word in Arabic is movie I like sounds like Mommy and in fact the word English word for mummy is derived from the same root of like this waxy pitch in the basement are Word document did this medicinal ingredient mommy as ground up human cadavers from Egyptian mummies and hear started the trade-in medicinal mummies so much

ground up by the boatload and sold an apothecary's all over all over Europe and in fact they ran out of a Reliable Plumbing Supply so they would make counterfeit mommy's by grinding up in MN taking fresh cadavers drying them out and grinding them up and so the original pitch right which was part of the bitumen which wasn't actually in an authentic Mommy because they didn't use bitumen till very late in the most education process because it was cheap you know they use much more expensive stuff right now so then it got transmogrified even more so that later on it was found that if someone died very suddenly in the prime of life then that's the best mummy that you can get so they could for centuries up until when are The Primetime was like 16th and 17th century was Prime money medicine time so extended for a long time plus mommy was used as a pigment up until the early twentieth centuries that Mommy was a spy

to the color brown made by grinding up mummies and so and but it's come full circle again I also spawned like Vampire Legends all sorts of cool weird weird weird weird stuff which I think I'm going to write about for the block Definitely Maybe 4 somewhere else and so I've located a source of the shilajit which is the one from the Himalayas and she was an error medicine and so I'm going to have that is Mummy I'm going to put that on to rhubarb that I'm going to cook sous vide because of Francis the first of France always carry with him Mommy and rhubarb medicaments to help him from whatever ails him so that's going to be one component is Mommy Mommy and rhubarb and the next component is going to be when he was defeated by Charles V he was held captive and they Zuppa Olive Ave Ste was invented for it for him at that capture which is basically bread with an egg that's cooked by bra fits put in wood shavings of Parma

I'm going to do a little toast with jelly of broth a slow slow but low temperature do you have to come to the fundraiser to taste to tomorrow I'm going to thank Harold for being on the show I hope we will get you in live next time you're in hope we will talk to you soon and will leave you with Mommy's cooking issues

precious Finch thanks for listening to this program on the Heritage Radio Network you can find all of our archive programs on Heritage Radio Network, as well as the schedule of upcoming live shows by searching Heritage Radio Network in the iTunes Store you can find us on Facebook and follow us on Twitter for up-to-date news and information thanks for listening

I just can't get it straight

the following is a public service announcement from the Museum of food and drink

Dave Arnold and Patrick Martin's is gathered a team of New York's most Innovative chefs and bartenders to create an online course fundraiser lunch at Del posto Sunday March 27th their intent to kick-start the greatest Food Museum in the world the menu for this unprecedented event is derived from educational themes of the museum chefs will draw inspiration from sources outside their normal sphere how will The Cutting Edge Chef handle the Paleolithic or dish only using pre-columbian ingredients what will the modern Italian shift do with ancient Rome the chefs include David Chang Momofuku Wylie Dufresne wd-50 Mark Ladner of Del posto Nils noren of the French Culinary Institute cesare Casella of salumeria rosi Carlo mirarchi of Roberta's Brooks Headley of Del posto and Christina Tosi of Momofuku Milk Bar bartenders include Audrey Sanders a pegu club, Suave death and Company 742 Pernod Ricard Damon boldly a Prime Meats and Evan clam of BR guest restaurants proceeds from the event will do

Play support the Museum of food and drink tickets are very limited and $250 per person to purchase tickets Please visit mofad. Eventbrite.com that's mofad. Eventbrite.com once again m o f a d e v e n t e r i t e. Com card Heritage Foods USA Pat lafrieda Meats Parker House wines Del posto restaurant