Hello and welcome to cooking issue. This is the Dave on your host of cooking issues coming to both of you. We record it from the heart of New York City, Manhattan Rockefeller Center newsstand studios, join as usual with Anastasia hammer Lopez, how you doing stuff? Good. Yeah,

I ate dinner at John's restaurant last night,

where we're doing this show on a Friday because next week, I'm going to be in Maine and the week after that. I'm going to be doing the Harvard science of cooking thing. So if you're in Boston two weeks, from Monday, right, two weeks from Monday, no, a week from next Monday. Whatever that date is, I'm not so good with the with dates and yeah, fingers down. Yeah. Then you can come to the public lecture in Boston. Yeah, bring, bring. Listen, it's too late to start storing eggs now. If you leave an egg out now it will not rot. By the time I have my unless you unless you're the kind of person there was a guy named Todd. I went to high school with and two months in advance of Halloween he would start storing eggs under his under his bed in the hope that they would get rotten and he could throw them at people like me as I pass by. I don't know. What do you think? What do you think Joe? You know what a Yoni egg throwers.

I knew a couple of throws back in the day. Yeah, I wasn't one of them. I prefer just hold the paper. Really? Okay. I work more crafty. And you know, looks way prettier.

Like literally crafty. Yeah, yeah. I've never TPWD I've never TPWD anyone. Neither have I thrown an egg at somebody's house. I have thrown an egg at somebody's person. I've never thrown a good somebody's car. I've never throw an egg at somebody's house. I have thrown eggs at humans. Anyway. Let's bring in the other three people into the conversation. Hey, doing John doing good.

Yeah, you really couldn't have thought CFO when she was telling an awesome story about what she did last night.

Yeah, he's like, You don't talk enough? And I'm like, I have a story. And then you're like, I'm going to be at Harvard. All right, well,

well, we also have to get back to that story, but I'm going to introduce I'm going to introduce Jack and I'm gonna introduce clean first. Hey, Quinn. How you doing got Quinn rockin rockin up there? Yeah, yeah, yeah, Queens got a new microphone people and a lot better. Yeah. Chris microphone. He's got the professional microphone. Microphone. You know, better than the one I have at home. Nice. Nice. Sounds good. And, Jack, we got you in Los Angeles.

Yes, sir. Sweet. I also have never TPT anybody earsonics in the house before it by the way, but what about other people? So I don't know why you don't exit people. But that was that never even came into my mind? No,

really? You've never thought of throwing an egg? No. Well, Nastasia introduced me to the friendly easter egg. Pescara so stars, why don't you talk about the those and whatever you were doing? Uh, well, I'm assuming you're going to talk because I'm going to ask you separately about the restaurant you went to last night, but you actually didn't really start launching into that story until it's too late. But fine. We'll go back. We'll listen to the videotape. I'll go back to videotape. But I had it on my agenda for you to talk about your restaurant meal last night. So why don't you go ahead and talk about it. It was

great. It was that I have to say, John, where'd you go? I went to John's restaurant, which I had said. And the pasta was cooked perfectly. That was that was the highlight of the night the pasta, which was dried pasta. Can I say what Brandon is or no? Okay. He uses de Cecco which is the best. That's just the best and everyone needs to

your your pro to Chieko in general. Yeah. So you think people who hate on it because it's such a big brand are morons. Right. That's what I'm hearing from you.

Yeah, yeah. I think it's truly the best. Like, there are some great dried Italian pastas, which are maybe better but like, why they you know, just to check out but it was amazing. It was like Metsa, rigatoni, right.

Yep. So what you're saying is you don't feel that there's a need to overspend on pasta, because it's only going to be marginally better or marginally worse.

So do you think so? John? Yeah, yeah. So

now for those who have never had pasta from you or with you, Anastasia, what is perfect pasta in your in your like,

oh, not hard, all dented, but like a little bit.

So if I were to take if I were to take a bite out of the pasta, and then take a magnifying glass to see it.

Any little teeny? Who is? Yes. of white? Yes. Okay. Yeah.

So but you might

still, like there's Yeah, it's harder, fine. But like the perfection is like,

yeah, so So what about what about when What about when the that what he what he calls a nerve right on the inside of the pocket of the white, the white whisper of white? What is that when it gets a little bit too thick, and then you can feel the thing. When you bite into it.

It gets stuck in your malaise and I

mean, that's not great. Yeah, but it's better that I think that's better than overdone. Yeah, I think so.

Yeah. Okay. Yeah. Well, let me ask this. How do you feel? Okay, so let's just say somebody they get. So you know, how everyone now is into the small amount of water McGill? Right. Everyone's lowering their water content when they're boiling, right? You guys familiar with this argument? No, no? Right? That you don't need a giant pot of boiling water. Right? Everyone's familiar. Now. Now we're on the same page, whether you cook that way or not. You're familiar with the argument. Right? And that a lot of studies have been shown that in fact, that's true that you know, you don't need a crap ton of water to cook pasta, right? Okay. stipulated, however, how about this Stassi I'm going to try to trigger you a little bit. You pour the pasta in, and you don't have a lot of water. And you don't stir it enough before it comes starts coming back to the boil. And you have that one clump of pasta. It doesn't cook at the same rate as the rest of the pasta. And then half of the crap is overcooked and then half is too raw. Herbal, what do you think? For how many times has that happened when you've gone out? Not to a restaurant usually but because they're doing it giant vats and finishing it off. But I mean, like at somebody's house, how many times that happened to you? Zero. That's never happened to you. You've never gotten pasta where?

Where they're like maybe like at home when I was a kid.

Yeah, he's ranking on your mom.

Not all moms have to be in the kitchen. It was actually my dad.

Oh, well, that's interesting that you try to make it that way. Because all the stories you talk about cooking are from your mom. That's not true. What about the peppers?

Yep, that's one story that you've focused.

Like every what about what about? What about? What about the lemongrass? Every story you tell us about your mom cooking? Maybe? I'm a bad guy

on grass. I don't think because it grew in the backyard. And I would just smell it all day long. Yeah.

Every time you have something to say you say something negative about your mom's cooking then this time you're like who's my dad? Your

dad made lemon jello. Remember that? Yeah,

that's, you know, I don't know. That's more of a liquor. But okay. All right. So you're saying your dad can't cook pasta?

My dad doesn't do like that kind of stove cooking now. Like he's not a fan of stove cooking. Okay,

but does he grill the grill? Yeah.

Now now now who's going back to their typical roles? Men or women use a sterile, says Anastasia Lopez. Yeah. All right. Listen, if anyone happens to be I hope they're not. But if everybody happens to be listening. On the Patreon you're all access pass. You can call in your question is 2917410 1507 This is live on Patreon. I believe it is 9174010 1507 if they're watching on YouTube, they they can get his net read Quinn.

Yeah, all access and VIP members. So a smaller subset than usual.

All Access sounds gross for real. Like it's just gross. I don't know.

Oh, that was before my time. Yeah.

Speaking of all access and status. Yeah. Did. Did you guys get backstage at the Robert Plant concert? Oh, god. No. Did you make it into the rubber playing concert at all? Yeah,

we were we were. Yeah, we tried really hard. And, yeah, we

mean, like real hard. Okay,

who was it Robert Plant and was by myself?

No. And I know, what's her name? Alison Krauss.

Oh, that record is actually really it's really?

Yeah, I was surprised. He sounds so good. And then he did a couple Led Zeppelin songs. And I was like, why don't you just do that? Like, you know,

none of them know. When people are like that, though. No, no,

I just went ahead. No, no, I think he and she sang with him. And on the Led Zeppelin songs and it was amazing. Even songs. I don't care about like that. Zeppelin songs. Can

he still hit the notes? Yes. It's

so it's chilling. It's really good. And then once his name was there, that's how we almost got backstage. The Big Lebowski? His name is yeah, he was in a robe and slippers and so

Wait, so you have a hook up with him. You hook up with bridges because I know. He's Rubin. Yeah,

yeah, my friend is Yeah. Yeah.

I've met I met his met his spy consultant for that old man was an age Listening cat. Interesting cat. All right. Anything else you guys want to bring up before we get into theoretically talking about food? I think we're good and or how's your making your own man is going so far, John.

Good. Not a problem, by the way. Yeah, that was the that was the YouTube highlight this week.

Oh, the man is rent. Yeah. Hey, speaking of rants, speaking of rants, so the ninja Corporation has finally not finally made the ninja Corporation has sent a creamy, we all know how I feel about the name of their of this product with it's the it's the ninja high. The pacojet patent has run out. Right. That's what it basically is. Hey, folks, the patent for the pacojet has run out, let's make one that people can afford. And by all accounts like it's it's affordable, I mean, for a pot, so it's less than it's 1/10. The cost of a pacojet. That's like not like 10%, less 1/10 an order of magnitude cheaper who

staged

5% Would you say? Yeah, I know. It's, it's closer to 5%? Isn't it?

300 bucks. Isn't a pocket. Still three grand?

I thought it was like six grand.

Used to be three grand, whatever. All I'm saying is is that pacojet ain't cheap. So they don't know the queen, you haven't had chance to test it yet. But we're gonna do, we're gonna do a creamy based episode wherein, you know, Quinn talks about his experience with the creamy. And then you know, I'll ask him various questions about

I have comments on the recipe book. But we can save that.

Are they positive comments or negative comments?

Well, about the gelato, specifically, I could say that. Well, I

can only say this one because we haven't done any kind of recipe testing together as as a whole group yet. I highly encourage you to just make their recipe as well to see whether it works in their equipment to see whether or not they have made a recipe that works well in their equipment. You see what I'm saying? And then, if you actually made their recipe to the letter, then you have a much better place from which to lob. Criticism matters. That makes sense.

It's really a criticism. It's just more that they're gelato recipes are definitely not gelato, therefore little custard.

Okay. The question is, do they taste good, though? They're gonna call it

I'm sure they're delicious. All right. I'm sure they're delicious.

I wouldn't want to mess with wouldn't want to mess with Quinn with your so let's let's have this out now because there are somewhat plastic definitions. I remember you had this we had this conversation when you came on a year or so ago when the when you did the original book. So what's your main? What's your main thing that makes something gelato or not? Is it the overrun? Is it the presence of stabilizers? Is it lower?

I mean, it's it's it can be a combination of things, I would say again, sort of a range of sweetness and content, as well as the final texture. And the final texture is a combination of overrun and stabilizers

so for you what makes it so in other words, like an actual frozen custard, right? Not like, like American style, like cram on glaze based ice cream, but an actual extreme low overrun Frozen Custard like you'd get out of a Ross or Stoelting custard freezer, like from a frozen custard house, very low overrun. So what would be the difference between that and the gelato in your, in your in your book?

We're gonna and in my book, I have a custard flavor, where that is sort of like the intentional taste, but otherwise, I would say a gelato is sort of agnostic as to the presence of eggs. And I think most flavors are better without eggs.

Okay, well so what I'm what I'm what I'm trying to figure out. So for you that for you the custard what you're calling this recipe that's not a gelato, it's not a bright line as to what goes into it, but the actual just result comes out you taste it, you're like No, no, gelato. That is that. Where is that?

What is the fact? The fact? It's way too high?

Ah, I see. Okay. All right. I have to say I love Frozen Custard. I've always wanted to own a frozen custard machine because it's the only small continuous freezer that exists. It's got like almost a zero for Each time it works like a continuous freezer, and then it comes out of the front like a little, like weird. Like, like, What's the shape like an ellipse like, like, like and then into the thing and just base in custard out facing custard out. Oh my god, low overrun. Now I'm thinking also about how much I like Carvel ice cream. And I'm thinking about when we had the fudgy inventor on. Yeah. Yeah, I wish we could have her in person. That was pandemic days, though. Yeah. Anyway, Sunday. All right. So ask her ask your creamy questions, because Quinn's gonna try some creamy things out is going to can't believe that key management style as if we were sitting around. That's the kind of thing that we would call that as a joke as a joke. And then someone be like, No, it's a creamy now we're like, no, no, no, no. No. Yeah, yeah. Yeah. I mean, we've done dumber. But you know what,

you know, we should do Dave? Oh, well, that's the thing we talked about when I was in LA, an event in LA.

Okay. All right. I mean, you know, and we got to make it make it happen. As always, I had one more creamy add one more creamy situation, but I forget, I forget what it was some sort of creamy comment. Oh, yeah. Patreon Members, we're going to have a discount to purchase the cream. Is that true Quinn?

Oh, yeah, we are. I have the discount code. Ready for more? Yeah. So yeah, I will figure that out. 10 posted maybe next week.

And so what are they what are they going to? What are they what are they going to? What are they going to? What are they going to give off? What are they? How much? What percent is he going to give us? I believe it's 10% 10. Okay, so after we entered out that $30 So, so basically, you can make money if you're gonna give me any way you could join the Patreon. Get the discount, make some cash. We make some cash. You make some cash. You have a creamy, have a creamy day, right? Anyway,

speaking of creamy when is Nick Coleman coming on? Ooh,

greasy, creamy. So I was talking to Mark Ladner at anastasius party, along with our greasy greasy friend Nick Coleman, the olive oil master from what's it called Grove and Vine? And I asked Mark how the old at Otoe how the old gelato used to work because they you know, they olive oil gelato was the big flavor there. Remember that sauce? No, but really, that was the big flavor is their olive oil gelato and everyone's like give me this we all will gelato and no one ever given the recipe for the olive oil gelato, but he kinda was like they made a lower fat product and then added the oil during the spin. So they were using an lb 100 Carpigiani lab 100 lb 100 which is a great old machine. No one makes them they don't make them anymore. So I don't know what the current model is. So they haven't had one. And yet, she would add the olive oil kind of mid spin that was that was her technique for anyone who wants to try it out. Let me know. I would love to make it with some of his fancy Dan olive oil. If you were making the olive oil gelato would you use like a throat ripping green olive oil? Or would you go more buttery?

Buttery.

Really omelets? I would rip my throat. Yeah. Yeah. Green, green green Jah gram.

I don't like olive oil, gelato, but I would go buttery. I think people would want buttery.

I think they would want a buttery in the base, eager buttery in the base, and then serve it with a drizzling throat rubber.

Don't know, interesting question. Well, maybe you can cream some up for us. Do you remember? For any of you who used to keep track of old demos? So like one of the funny things about olive oil is that while you can get it to kind of get hard in the in the fridge, it doesn't turn rockhard so one of I think this was at one of Alex do packs, I think was a stew pack thing. He used to drip olive oil into liquid nitrogen, like and then he gets a little olive oil balls and then like played them out and then they would like kind of melt into the dish. little balls. It was kind of cool. Yeah, and then maple syrup was the other drip into liquid nitrogen. The main maple syrup. You remember this stuff? Stars? No. Stars. He never liked any of those demos. She wasn't paying any attention. Listen, Alex do pack.

Where was this? Everywhere. It

was the demo everyone's doing. He did at the French culinary maybe like three or four times while we were working together back when he was still at WD anyway. And then we would have to go out to events and like Stupak would be the pastry chef had to do the event and he would sit there and do the blue bloops and then put basil. You don't remember any of this. Okay. Anywho pressure was to pick pressure. Alex Tupac for those of you that have never been around. What Taylor? Oh, yeah, he makes a clock spring look like it's like it's loose. You know what I mean? like one wrong move on this two pack spring and boiling it shoots up. Yeah, anyway, but Alex do pack. Because he's such a freakin perfectionist. His demos are amazing. At least they used to be I haven't been to a su pack demonstration in years. But it used to be like, if you come to like one of our demonstrations, it's just a complete crap show. It's just like, stuff everywhere, like yelling and screaming product everywhere. Because I'm trying to do a bunch of stuff in a very short period of time, and I'm fundamentally disorganized. He does a bunch of stuff in a short period of time, but like a machine, he's like, he's like a loop. Boop, boop, boop, boop, boop, boop, boop, boop.

Can you tell the yelling story with the French fries?

Which, which one? The one where you showed

up? And I gave you one already? No, you don't.

So the Stasi and I have been working together for far too long, right? We both assumed that we would work with each other for like, five, six years, we would make whatever money we needed, we would do that. And then we would be like, we go our own ways. And then we can just be friends. Instead, we have to work with each other. Right? sighs this was a huge mistake. So anyway, so. So we, you know, we got called a couple years ago, but right before the pandemic to do this French fry thing. And so like I hadn't done like all the french fries, Bs in a long time, like all the different tests, like I make french fries all the time, but I haven't done all of the tests and bring them. So we go to the existing conditions, which was still existing at the time. And you know, I go back to use their fryer, and we do a bunch of prep, and then I'm doing all this other crap. And then the next day, Anastasia, and I have to load up, right. So I'm chronically late. People know this. I'm chronically late, right? So I'm doing a bunch of stuff. Anastasia, is doing a bunch of stuff, but the Stasi loves in a high stress situation to give you crap about stuff that she knows. So like, I come in to the bar, like sweating my, you know, like, like, you know, wishing I had a box of cornstarch in my chonies I'm sweating so hard, right. And then I'm like, Mr. Garcia, in front of this whole thing, because these other people were there shoots me this f you look, this F you, you're late. Again, I'm always dealing with you, you and your crap when Meanwhile, I'm trying to get stuff together so that we can go do this shoot. And it literally will just look not just a look not just not just a look stars. That's the thing. There's no such thing. If we didn't know each other, then it would be just a look. But it's like after years and years and years of the same looks the same conversations, the same thing. That's like, when you walk up to somebody and you're like they're like, fine, fine, fine, fine, fine, whatever. Then after a while, it makes them mad, right? Then, like the next day, they're still wound up from. So if you walk up and tap on once they're like, You know what I mean? You get no, no, but

you can imagine the other people it was a photoshoot happening in the bar. The bar was not open for business. There was not like open, it was like noon and there was a photo shoot. So I give him one look. And he goes off. So the people there just think that he randomly went off on me.

Also, also, you got to understand people is that prior to this that day, we had had unpleasant conversations on the telephone, did we? Yes, it was a day, wasn't it? Yeah. Anyway, so like, Yes, I'm like, What the hell?

Oh, my God screaming screaming, screaming so he looked so bad. And I think it was that also a time when someone who said is that your wife would never cheat my wife like that's

not an animal. Animal

he's the day before, and this is there's there's video evidence is mine. Right? It's video evidence of this the day before. I'm trying to do stuff. And the Stasi is just standing there the entire time. I'm trying to cover best content. I'm saying, Why is this taking so long? This is not working. That doesn't look right. What's while we're recording. This is kind of what I had to deal with all the time. It's like my Instagram. It's like, I think the Stasi is the master of 1000s of tiny knives. Right? It's like what she It's like she's like a bullfighter. She, she keeps stabbing you, bleeding you and then eventually she comes in with the big shoe gunk and takes you out. You know what I mean? Now, yeah, yeah, I mean, that's fair. Right. So, yes. Yeah. We're gonna we're gonna say it's not fair. Yes. I can't help it. I can't open I can't open. Okay. kg. wants to make some scallop crudo for a course I'm serving this weekend. Which weekend? Is it too late? Probably.

What they're still interested in the answer. Neron eject?

I got that stupid song. Now my head is much too late for goodbyes. Here being your beanie baby and a beanie baby. You hate that stuff. The most right says I don't know who the who is that isn't that Wilburys with George Harrison.

I don't like traveling.

Speaking of songs has everyone heard about this? Janet Jackson song is a daydream Daydream nation, Rhythm Nation that will shut down a laptop or computer. Now why? Because there's a resonant frequency in the song that's on Audible. That matches the same resonant frequency of internal hard drives of certain windows, which is me a certain PCs, and it's shutting laptops down. Not just the one that's playing it, but the ones that are in the same room. So slick. I like that a lot. Awesome. I like that a lot. Yeah, so strong.

It's crazy. days so strong. Oh, my God.

As soon as somebody's sitting at the bar at the restaurant with their computer open for too long. Just play that on the speakers.

Yeah, oh my god, that'd be amazing. That's like the equivalent of like, you ever like want to build a Faraday cage in your restaurant so that nobody cell phone works? Yeah, we amazing. For those you that don't know. Faraday cage is like, it's like, it's like being inside of a microwave. It's like, none of the signals can make it out. And you're good. You're gonna have to deal with it. Anyway.

Didn't you have a baby at like, 60? Wow, I don't know. But that's right. She was real.

I do know for a fact that I do know for a fact that even after menopause, it's possible to have a baby. If you know your uterus still works. I know that that's been done. Now back to scout crudo from serving this weekend I was thinking of carrying the scholars can Dave or anybody else share an experience or resources they have for Brian versus direct shot Salt Sugar application versus koji cure, as well as how long to cure for I appreciate it. Thanks. I've never done coaching. On Scott, you Jonathan.

I have and I've seen combo done before.

Yeah, but combos kind of classic. Like kombu like I used to do like, like the best Saba sushi, you know, the macro sushi, the one that's like not fresh when it's like the next day pressed with kombu and you get that kombu pressing and I've done that a lot with fish but never as a severe alternative just as something that dehydrates salts, flavors, the fish where it's pushed against it, but not in lieu of I don't think the combo is salty enough for it to be in lieu of a Total Cure right. I mean, I wish kg we need to put this out on the on the discord Quinn do we haven't seen anyone, like available on the discord now? Because I haven't done enough testing to know for sure. I would say I mean, I'm I'm typically acid plus salt. And so I usually toss with salt and then add acid and then that turns it into a brine because it's not dry. But what do you typically do? Done? I don't do salt only he acid. Yeah. And so you know. And so that that's what I would do and the salt will firm it and help cure it and the ask because the acids going to, you know, what do you think? Yeah, no, I agree. My favorite thing to do actually is to cheat. And if you want to do it very quickly is like slice everything thin, so that you can basically just mist bottle like sprinkle salt and mist bottle acid on it and then have it savich of five very, very quickly. That's what Neil's used to do it the French culinary we would never wait to actually do any real. So Vijay, because I know he just didn't want to with the exception of he actually used to he used to acid cure with citrus juice. Salmon roe, and it was pretty good. He would like you know, take the already salted salmon roe and then like soak them in acid and they would kind of denature a little bit. It was it was good. But yeah, he used to do the fake quick Savini che by slicing thin and then applying acid. My answering this question is just making the thing. So yeah. You know what the worst is? Scallops that have gone off? Yeah. Oh my god. By the way, if any of you and I've never lived anywhere else for a long period of time. So you know, I'm sure wherever you hear me come from you have great scallops. But here. The best scallop you can get within 500 Miles is if you can get a day boat Nantucket scallop. I mean, those things are ridiculous. They're so sweet. How much do you love it John? When you get a scallop at a store, and it's clearly been so true. Eat it and puffed up with water that as soon as it hits the pan, it's like you're making so.

Yeah, that's the worst. It's so sad scallop is my favorite shellfish to really? Yeah. scalps.

Where are you wearing on scarf says hate.

I hate them. I hate them one time. And Mark Ladner also hates them one time. They like they gifted us some at a restaurant, we put them in a napkin and put them in my purse. She's.

So you're saying you don't like any prep? No prep? Oh, no. Would you? I'm trying to figure out

why. If it's a sushi thing, I can deal with that. But

what about and this is not the ideal way to make a scallop. But what about like battered and fried? No, no, no, no. So you can't even tolerate that. No.

I overeat them as a kid who cooked them. Remember? I really don't remember.

Okay. That's interesting, Huh? Huh? Yeah. Well, I mean, it's interesting not to like them in any way.

I can I can tolerate sushi. And I can if somebody is serving them at their house, and they're so proud or whatever, I'll eat. I'll eat it. But it's nauseating to me. Yeah.

Oh, I love how you You taught me so strong says

no one knows what they're talking about. Yeah.

Well, so like when someone. Look, it's not even a thing anymore. Now, like nauseous doesn't mean nauseous anymore. Right? It doesn't mean anything anymore. So no one uses nauseated people say I'm nauseous and I'm like you are, but it doesn't have any meaning anymore. You know what I mean? It used to, because something that is nauseous or something that causes nausea. Someone becomes nauseated because they're exposed to something that is nauseous, and caused them nausea. But this is a this is a linguistic not a good linguistic Hill to die on. Because that's not the meaning of the word anymore. Now, if you say I'm nauseous, it means like, I'm going to throw up, and everybody knows that. So why be a dick about it. You know, I'm saying, Yeah, but I still appreciate stars busting out the correct old school usage. No. And I mean, let you know she is a she's a trained poet. It's true.

Useless. Strong, real quick, I pulled up that picture from Instagram. So admission Chinese, seven years ago. kombu curds kombu cured scallops that they placed between two sheets of kombu let it sit overnight, served with like grapefruit segments and toasted nori on top. I'm sure

there was some extra salt in there. Probably. We used to combine like combo cure Saba sushi, fantastic. And on the rice when you push the combo against the rice and let it sit and it gets that green transfer and it gets beautiful. One more thing on Scott. So Scott has another thing people don't like overcooked, right. And but when you have a not good scallop, and it's a little bit raw, and it's got that mushy texture in the middle of it, you know, I'm talking about oh my god, terrible, terrible. Well, the thing is, is like the difference between you know, I can deal with it with a mediocre scallop as long as it's like, you know, not to over to under, I can deal with it. Right? I don't need a great crust on the top of it. I'm fine. You know what I mean? Especially a fear is going to attack it up and toss it into pasta, wherever you're gonna do it. Right. Doesn't matter. But I didn't know I was gonna, I don't even know where I was gonna go with this. That was it. I was like I can tolerate but I was like, I was like, but they're it's one of those things like a tomato, where the difference between the low end and the high end is tremendous. Yeah. In terms of quality, you know what I mean? There really is, you know, and low ones you're like low at like ones that like yeah, they water out instantly in a free in, you know, they they smell relatively fishy. And they have that much texture in the middle of them. And then they don't take on the color ninja. And then they serve nostos and she's like, thanks.

I now say I'm allergic. If people ask about I know, it's I know. I don't want them to waste their scallops on me

that I want them to waste their skills on me. Okay. Okay. Rex, getting married next summer. Any advice on working with a caterer on the menu, or on food that you think works particularly well or should be avoided? Wedding we'll be mid June in New York City with around 100 guests and family style service. We'd like to do a fish slash seafood entree. Although we don't have raw bar money and probably need a beef or chicken. For the older family that expect the beef or chicken UI. Yeah. That's tough. Listen, listen, listen, the problem with like, if you're doing the standard stuff like this, it's about choosing recipes that can tolerate abuse, right? So if you find a caterer that you like, the best thing to do is to find someone you like and then have them test a couple their recipes for you and taste it and then abuse the hell out of those risks. Bees and see how they're going to they're going to work. When I go out to a wedding, or an event, and someone orders the fish, I'm like, really? And then, but I was at an event the other day, and somebody and somebody next to me ordered the fish. And I tasted I was like, Oh, that was shockingly fine. Because like fish, it's hard to get people to do it, right? Unless they're using more modern techniques with good holding and stuff like this. It's just fish ends up getting hammered to hell. So what can you do? You can say, Hey, listen, let's do let's do canals. Let's do like fish in some form, that it's okay to hammer, right? Choose fish that can you know, take a beating and still still be fine skate. But people don't do skate at weddings. Why don't they do skate at weddings because they don't want to do all that searing they want something that they can just quote unquote broil and surf. But skates one of the few fishes you can beat the hell out of and snot and you know, have it be okay. What do you think?

Yeah, I wonder if you could do like a salt, big fish. Like per table. I listened to just need a lot of oven space. It's family style. Well, but

the thing is that there's a good age it's a good idea. It's very presentation forward, which is good. The problem is is that the caterer needs to be good at it or or there'll be problems.

Can you can you do a PSA for why Phil should have his wedding at my house and how food would work there. Like it's a free space.

Hey grossed pigs and turned on?

Oh my god. All right. Well, I mean, like you look, I mean, like I got married when I was very young, we had no money. So you know, it was at my, at Jen's uncle's house in the back and we got a what's it called? A we did brunch because brunch is a lot cheaper. Oh, yeah. That's the advice you have. Yeah, brunch is so much cheaper for wedding. And because because at brunch, you can just get a bunch of cases of champagne or wheeze kava because we didn't have champagne money. So you get like a bunch of cases, no one expects necessarily a full bar at lunchtime. There used to brunch being like a sparkling wine scenario, right? So you can get some beers for those kind of folk, some sparkling wine. And you know, for your crazy uncle, you can get a couple of bottles or something so they can go in the corner and South themselves to death, right? And then, you know, and then just brunch food is just much more, even though every service industry person detests working brunch back me up on this job. It's

the absolute worst, right? No, you're

starting next week. Lunch, not

brunch. But brunch. Brunch, food is pretty bulletproof. That's what's good about it. So it's easy to get that stuff out there. And everybody's gonna be happy with it. You know what I mean? As long as the French toast doesn't dry out, everyone's going to be fine. And no one's going to no one's going to be like, Oh, my God, the French toast. Maybe they will anyway, and hopefully it won't, you know, anyway, so my advice was, you know, he, what was he trying? He's trying to save money in some really stupid way.

He doesn't want to pay for like, rentals, like cups, and then tables and porta potties and all that stuff. And I was like, okay, yeah.

But

listen, you save on the space

you save on the space you save on the space. Anyway, so back to the thing, working with them, find someone that you're willing to work with, that you like, I mean, the problem is, is that the more someone has already done weddings, the less they're gonna want to work with you because they're just gonna want to do their sticks. So it means you're gonna have work. If you're going to do a lot of work with someone where you're going to have a lot of input, it's probably going to be someone that's relatively new to it, which means there's a higher risk. Would you agree with that, John? Yeah. One thing I'll say is this, when we got our wedding cake made, I apparently like we were the only people that this person had ever worked with the wedding cake person who actually cared about the flavor of the cake. She was like, I just normally use a box cake. I'm like, No, you will use this carrot cake recipe. And I gave her the carrot cake recipe that I wanted. She's like, Oh, that's a good recipe. I might use that in future. I was like, thank you. But I care about the quality of the cake. Yeah, sure. Right. That's the last that's what's going to remember. I won't go into the SPD which I still don't know how to bring up there's just BD triggering me. Sunday Sunday, we'll do it again. When we are when it comes to talking about my my grandparents again. We'll bring it up crazy grandparents.

Dave I for some reason, some like email came up. I think something with Alexis and then quest, the potluck thing and then the name of your drink. Do you remember what name that drinkies are?

My grandma lives in my driveway. Now, but it doesn't make sense to a lot of people because I realized that non bartenders don't call Grandma Grandma. And because it had grandma again, because grandma was a sponsor. And furthermore, I found out that most people have never had their grandparents live in their driveway for like three years. Yeah, when motorhome left there were holes where the wheels were that were four inches deep, and that's true. The motorhome put off the thing big dents in the dry weigh the umbilical cord, the umbilical cord with nightly pop the circuit says grandma cranked her electric blankets. And that's real life. Anyway. It's like, you know, like Anastasia said, you haven't lived unless you push started your car. What do you got going?

Oh, yeah, we do have a question from the discord this morning. If you want to do that before the other questions, do it. Do it. Okay. Biff get from Philadelphia asks, is a black garlic fermented? Or does it under go mired reactions? Are both the land after your answer that I ever comment? Yeah, the ladder, right?

That's easy, keeps getting people call it fermentation because there are a lot of complex reactions are taking place. But it's all at a temperature. It's not it's not anytime fermentation is there, it needs to be, it needs to be facilitated by some form of microbe. Right? And if it's not, then it's just chemical reactions. And that's what's going on.

I call this question and like,

happens.

What would you say when I think this

is confusion happens? I see this a lot as well. And disgusting discussions around tea processing. I'm pretty sure that word for fermentation in Chinese and other languages is just broader. But some run some numbers.

I mean, we'll get on to the

oxidation. Yeah, we're gonna talk about just oxidation. It's called the fermentation phase.

Right. You know, I hear what you're saying. But I don't feel qualified to make a comment on on on tea. Yes, I hear what you're saying. A lot of the oxidation is not caused by any microbes. But then there are ferment. I agree with you fundamentally, but we'll get we'll get an expert. We should get a tea expert on some time. Yeah, we ever had a tea expert on.

I know producer join

me. And I know we know Harley Davidson Emmerich. No, no. Amrik. Oh, Fong. Yeah. Yeah. Who is who is starting his own tea garden in south of San Francisco. And he was like, There's no such thing as wild tea. As soon as you pick it. It's not well named more for 1000 years, we're like, okay, man, Jesus. Remember that? Mark Waid. Hey, Dave, big fan in the process of starting a small cocktail concept, tiny cocktails, or small place with normal sized cocktails, and clear. And everything is going pretty well. I wanted to see how you went about sourcing quinine, as you referenced in your book, mainly wanting to see if you're able to get it with your business formation documents. Or if you need some additional licenses, you do not need licenses, you just need to convince someone the problem is really just the cost. So if you're buying from spectrum or one of these other places, it's just going to cost you a lot of money. I haven't had to buy it in a number of years. So the easiest way to do it is to find someone who works at a university for lab and just pay them to buy it for you. That's definitely the easiest way to do it. Make sure you're getting USP, if you can get sulfate, not HCl, but maybe we should look it up again. I'm sure somebody this point on Amazon's got to be selling it right. Yeah. We should get modernist back on the line to get there. Why does the monitors carry that crap? You need only a tiny amount. I don't know. We'll get on it. All right. Perennial pantry writes in, hey, we're a food company working on grain puffing, we process current and occurrences like some it's like a long thing, right, like wild rice looking kind of thing.