Hello and welcome. This is Dave Arnold rose with roofing issues coming to you. From the heart of Manhattan the Rockefeller Center at newsstand studios joined as usual with Anastasia the hammer Lopez. How you doing stuff? I'm good? Yeah, yeah. Anything fun happening? Anything anything good and Stasi land.

No. Just doing Amazon stuff.

Well, isn't that some good news?

Yeah, go Quinn.

Yeah, so Quinn, Quinn Quinn Quinn is also here. Hey, Quinn. Quinn has managed to do what no one else could do on Earth, we think. I mean, I kind of want to jinx it just so that my life can continue to be the way it has been are all of our lives. But somehow, Queen has magically made it such that Amazon now considers this a legitimate company once again. So yep,

very exciting. Is it is it? Well, my personal account is now should be reactive. I

think he completely shut us down forever and said that you were a scammer. Perfect. Yeah. So for those of you that don't know, Amazon decided that we were bad actors. I don't know why. We don't know why I think Quint still doesn't know why. Right? You don't

know. No, no, no. Okay, what was it? Well, okay, I don't know what the inciting incident is. But somebody did keep making actual accounts that we did control

controls very.

With our email, I see,

yeah, control would imply a level of agency that we didn't really, yeah, or execute. And so why would that cause this to happen and the on fixable?

Well, we, there is a policy against having multiple accounts, unless you have legitimate multi brand business reasons.

See, so why did they cancel John's personal account?

Because I logged into the IP address. My Amazon account was fine, but my selling privileges were suspended because of my association with booger index. Yes. Well, you're not selling me things.

Not only world but not only are we bad actors, but anyone associated with this is exactly painted with the same brush. Yep. Yeah. Yeah. But now we're we're free. Hmm.

In theory, yeah. Nice.

Nice. I still hate them. Is that okay? Yeah. Well, you can hear it. And also here we have John. How you doing? Doing great. Thanks. Yeah, yeah, yeah. Got Joe Hasan rocking the panels.

I thanks for joining us. Yeah.

So we don't have Jackie molecules because he's back in Mexico right now. And the Day of the Dead is, is somehow taking over the phone lines. He can't he called in. He's like, it's real spotty, here. I think what he's doing is this. I can't hear it. I think it's no, no, this is what I do. I do this. Anyway. Calling your questions to 9170918 Yeah. 917-410-1507 That's 917-410-1507 If you are alive Patreon listener and if you're not, how do you do that?

patreon.com/cooking issues go there. Check out there's three different levels of membership and there's a lot of great membership perks that come with everything, including discounts the kitchen are some letters, other random companies that we might have on air like made and when they were on the Coleman's olive oil, you know, all that kind of stuff. So yeah, be a member.

You know, who didn't give a discount, which was fun. Was Steve from Rancho Gordo. He's like, I've never he hasn't talked like this. He has listened to the episode if you want to hear how he actually sounds, but he goes, I've never in my life discounted a bag of beans. It's an insult.

I'm gonna Yep, no, no, very true. Yeah. Yeah.

I was like, You know what, fine. Fine. But can you discount something else? It's not a bag of beans. You don't I mean? Yeah, anyway. Oh, wow. What's that? What's that? I feel like I feel like a like an honest to goodness, like someone that Anastasia. That music is the stuff that Anastasia actually listens to Anastasia when she's going down the highway? Oh, yeah.

Exactly. It has excellent taste in music. I've got to say

she doesn't she doesn't have any taste in music. It's taste and radio shows. She hates when you choose music.

She had a playlist going in her party. It was just one

time with me, Dave. So

thank God, but the old Anastasia whenever you drive in a car with her. She's like, I'm going to turn on the radio. So

do that. Yeah.

So okay, so you don't you you've told me more than five times more than 20 times. I can't count the number of times because I don't have enough fingers and that's as high as I can count how you said, I hate people's play lists. What is it with people having to choose? Just listen to the radio? How many times have you said that to me? Yeah, okay, so we're right. Okay then. But let's say that you buy for a party. You're okay with a playlist? Yeah. Because Because why? Because they might say something you don't agree with on the radio that you listen to, or

you just want to have consistent music. Right? For me,

I don't listen to random disc jockeys, talk about you know, picking up cannolis in the basement on on a new that's a huge that's a huge thing. So I don't know. I don't know what this is like, I only play music that I choose. Yes.

Yeah. What if you have a playlist like mine? That's over two weeks long. I mean, that's cheese.

Wow. Yeah,

man, I don't want to come to your party and that like when you were in your emo phase for that two weeks, and you were listening to just like, it's like all like or like your god section. We're listening to Sisters of Mercy. Marianne was really

I just put on to something from flatland just the other day, because I've thought about Lucretia. Yeah, great track. Yeah,

yes, True. True. I think they're one of those things where didn't like the lead person just like, leave and start their own thing? Wasn't there all sorts of problems with that man? DREW? eldritch? Yeah.

Something with the name?

I don't know. It's so weird to think of all these people that you knew in like the 80s being like, old now. Like, I'm old now. But then the people who were already older than me when I was not old, or like real old or they'll die from heroin overdoses. Look at this. Yeah, right. Get this DAX goes to me. He's like, I'll probably never see an AC DC concert. And I said, Well, if you do see an AC DC, DC concert, you're not really seeing an AC DC concert, you're seeing some sort of agglomeration? And I was like, I was like, you know, because Malcolm's dead. And you know, you know, I'm not saying Brian Johnson is not legitimate, as opposed to bond Scott. I'm not one of those guys. I didn't see them before. 1980. Come on, come on, you know, I mean, I was only nine. But my point being that he was like He did you know, Axl Rose fronted for them when Brian Johnson had to bail out because he was having some sort of hearing problems like Axl Rose, saying, for AC DC, and my mind was just like, I was like, nothing has meaning anymore. And I heard it was. I heard it was good. I heard he did a good job. Surprisingly. Yeah. You know what I mean? But I mean, like, is there any meaning left on earth like stars? Would you ever go see, like, like one of these bands like these kind of like 60s. Era bands is completely reconstituted, and all they own is the name and it's some manager who like owns that. You kind of saw that with the Beach Boys? Yeah. And you left me left. Yeah. Even though you you're a fan of John Singer. Stamos there. Yeah. Yeah. I always completely confused. John Singer Sargent. John Stamos. It's my favorite. There you go. Shout out to Skurnik wines. Jeremy, I went to a champagne tasting yesterday. It was quite fun. You would have enjoyed it and stuff. Yeah. That's funny. I was in the city. Didn't come funny. I talked about it. When? For the past three weeks here after the show. I was like there's a champagne tasting. Anastasia is like, Oh, I'm not listening to you. Because the radios off. And then you walked out?

I don't remember that. Yeah. And that's my fault. I'm sorry. Yeah. You would have enjoyed

it. You should go to the next one. Nothing Anastasia likes more than like, infinite. And your what was nice about it. They were all grower producers there. And you know, I always said I was thinking of you at least and saw sales. Like for me the pink first. Or me the pink first. Anyway, next year, maybe maybe they do it again next year. That was their Halloween celebration. Sounds good. All right. from anyone else have anything to share? No. It's going to actually be a no tangent Tuesday.

I cooked a good post over the weekend. Good. Raghu. But yeah, not That's it? Yes, he

did. Yeah. For

the weekend. Oh, yeah. Well, well, I

mean, you started Are you finished it?

Well, there we started. Okay.

So once again, we're like, how long do you think it's gonna go?

I mean, we just literally, we just literally go where you like portions in the fridge? Or they just it just goes,

right. But I'm saying what temperature Do you ferment that?

Right now we have it in the fridge is because we didn't have time to like properly jar it up. But we'll probably put it in a jar in the pantry and a few days.

Well, what I'm trying to get at here is what temperature is your pantry when all I'm saying is is that? Well listen, room temperature. I mean, I've never been in your room when the point is is if it goes too high, right? The problem with it right is if it goes too high, it's not going to be poisonous or anything but you're going to lose that you have a decent chance of getting mushy, if the temperature goes. I forget the magic number, but it's somewhere in the high 60s If it goes above that if it's in the 70s which is what my kitchen normally As then you have a very good shot of having a mushy, a mushy, fermented cabbage. And it's always sad, and I'm the only one eating it. Because I'm sad. You know what I'm saying?

I guess I'll find out.

Or you could just put it in the coolest What's the coolest place that exists in your house?

I don't know.

Have someone find out what the coolest place and had put it there. Another thing is you have a vacuum machine obviously, it's a good way to it's a good way to do it because you don't have to worry about weights or any other crap use. You just have to worry about exploding bags, which is why if you bag so you know how like when you're making

your chamber. Remember chamber.

Seeing this is really other people are listening that might want to do it. You know what I mean?

What's the other bag one that everyone has that I'm blanking on? FoodSaver FoodSaver. Yeah. Works with that too.

Well, the reason it works with that is because it doesn't have the Brian's not there yet. So like typically, like when I'm doing sauerkraut, or kimchi, or any sort of fermented cabbage II thing, I do a pre squash step I'll like add the salt in a big bowl. And then I'll just physically, you get to like break it up a little bit to help the brine come out because I like to add as little excess liquid to it as is humanly possible. And done in a vacuum. Cabbage requires zero additional liquid, zero. So if you stick it in a FoodSaver and you do the crusher Rue crush crush Crusher, Rue with salt, put it in, suck a vacuum on it. If you let it go long enough, you won't get liquid into your FoodSaver. But you can get a decent enough seal, but you do need to throw it into another into another bed. Yeah, yeah. Because it will. Yeah, and I've never seen one violently explode and spray stuff everywhere. I just had the same split and lakes. Yeah, yeah. But if you have it inside of another bag, or inside of what's it call Cambro. Yeah, but once it pops, then it's no longer oxygen free, then you should put it in a jar and tamp it down. But just who has big enough jars around to do like all of the cabinet? Oh, my name is John. I've got so many people in jail. Not

so many. I know when walking around Chinatown with John, a couple years ago, no one of those like ceramic shops is closing down. So they had the big like, you know, Chinese style fermenters with the moat on top and 20 bucks and it was great. Yeah,

most nice for visiting pepper, isn't it now, right? Because then once it as long as you keep that thing, as long as the liquid never runs out of that thing, the oxygen is going to get exhausted. See the whole point about this whole like keeping it under the surface, that liquid is just is just excluding oxygen, but any oxygen that's in there at the start, which is why bagging it even with a crappy. I'm not saying you're from savers credit. But yeah, with a lower end vacuum, that oxygen will get consumed fairly quickly. And then you're in an anoxic environment and you can you can go from there. But I've never had one with a little water seal you like it? Yeah, I mean, it worked was 20 bucks. You get a lot of calm yeast on top. Are you pretty good? Pretty good. Yeah.

I put some salt on the wall this time to drive and just avoid anything happening there. But I need to find a place to hide it. Which is my issue we need. Why don't doesn't have to do which I don't like that stuff.

Oh, at the restaurant at the restaurant. I don't know actually what the current theory is. I mean, you might need a hassle plan for Yeah, you know what I mean? Yeah, I was like, I was like, you're like, you know, I just can't help myself. I'm going here. It's too young. But I mean, if you go to like the pickle guys, they have their huge barrels of an unrefrigerated, you know how they cheat by the way. So the pickle guys are fantastic. I've lived you know, on the same block as them for 20 something years now they're downtown, right. And I have to say, even though it's not cheap, it's easier to buy half gallons a crowd at the amount of crowd that I eat, it's easier just to buy half gallons a crowd from those guys. So I go down there and they have these big, you know, 55 gallon pickled barrels that they that they have in and then they take out of the top of it, but I when I saw when they changed it, they really just have a five gallon bucket that they stick into the top of the pickle barrel. Now your pickle barrels full of stuff. I was like, Oh, you're cheating. He's like, even this weighs 80 pounds. What are you I was like, Hey, I'm just saying it's a good system. It's a good system. That's all I'm saying. So anyways, so yeah, quit and see if you can keep that stuff cold because I once did a test of sauerkraut high up in my in my kitchen just to see what would happen as everybody was I hope you guys know the higher you go in your kitchen, the hotter it is, especially if you actually cook in your kitchen because like all of the heat from your your your range your oven. It all floats up. That's the way physics works. And so I've measured it and it can be like as much as 10 degrees hotter if you'd cook a lot at the top of your kitchen from at the bottom of your kitchen. So always store this stuff low, but then try to also find a place it's a little bit cooler than your kitchen. I don't know, like the back of a closet somewhere. You know, and I use when I'm not bagging to keep my stuff down. Slingshot ammunition

or black. Yes, everyone has slingshot me on there. From

if you if you go to Amazon, it's almost free. You buy the white glass, it's white, they're white glass marbles. And they come in a nylon pouch already. So you just buy two pouches. You open it, pour the marbles from one end to the other close the pouch. The nylon is dishwasher bowl. Yeah. Right. So then you just throw the whole thing in the dishwasher. And then now you have a you know, you have your pickle weights, you know, and nothing ever comes up over around it because they it can, it can make itself out. Yeah, yeah, it can make itself whatever size you need it to be. You know, it's not heavy enough if you need like maximum compression, but that's why I do a little bit of that. Beforehand, you know what I mean? Yes, yeah. Yeah. Gotcha. It beats filling Ziploc bags with water, and then be like, well, I better fill the ziplock bag with saltwater in case of lakes. You know,

I've been doing the bag of actual filter trick sometimes.

But then, if it leaks, then your salt level goes way down. It doesn't beg it all right. Well, why don't just use salt water instead of salt.

Because that's heavier.

I don't know that that's the case. Unless you have solid blocks. I someone look up the density of actually what kind of salt you

know, that was that was That was a trick for me. So from our quest, I'm blanking on his name. Jeremy. Jeremy. Yeah, Ritchie. If you vacuum pack fine, so it's pretty dense

and the one I just use a rock. The other problem with if you vacuum pack the salt is that it no longer conforms to the surface of your of your product. I mean, the advantage of a water bag is that it conforms 100% to the surface of your of your product. Right? We now see advantage. So I mean, but the problem with water if it leaks then you know some people they put food coloring in it some people they saw this so they know if it leaks but then if you know the advantage if you use the same Brian concentration as your as your main thing is that if it leaks all you're doing is diluting flavor you're not drastically decreasing or increasing the salt content. You know whatever. I'm also a big believer and backslapping. You guys, believers in backslap huge believer in back slapping normally. What? What kind of fish products did you put in your kimchi coin?

I actually, I normally we just do a fish sauce. But this year, you know, it was a big batch. I wanted to be able to share it. You know, people get squeamish or not squeamish, but, you know, people tend to sometimes not like the fish product. So I cheated a little bit. I just did a little show you in pennies.

When you say don't like you mean, like, mentally they don't like or they actually don't like the flavor of it.

Yeah, it's hard to say.

I wonder whether it's possible. Probably not in the length of time that kimchi goes, right. But in very, very long fermentations things can get broken down. I wonder whether it's possible to have a long enough fermentation such that shrimp paste is no longer allergenic for people that have shrimp allergies is a separate conversation. But I wonder because you're familiar with FUBU. You're all familiar with FUBU? Yeah. So if you take the egg sacks from the flu, right, then it's there. They'll kill you. They're poisonous. But if you like because it's got to Trota it's full of tetrodotoxin. So it will take you out, you know, just like the liver. Yeah. But, you know, food was expensive, right? So you know, they're not trying to throw away that product. So what they do is is they assaulted and they age it for like two years. And over the course of that two years to tetrodotoxin is broke broken down, and they're now safe to consume. I've never tasted it. They talked about this. When when Gohan society used to do demonstrations back when I used to be able to get my favorite Japanese fish sauce. You Sherry The high grade machinery that's only made from squib guts. I mean, that's it's still born on my favorite semi commercially available for me it is commercially available in Japan just not here. It's from what time is it from anyway, that the that fish sauce with the squid gods is the best fish sauce is the best. I like all fish sauces, right through preferred. It's not even as preferred. It's the most exact cross between like fish sauce and Ken Ham. It tastes much Meteor than normal fish sauce so you can use it in an app. I used to use it in my milk soup. So I will make like, like almost like a Chunga s esque milk soup. And I used to, I used to have a bunch of a theory, so I had dope the hell out of it. And you would never ever think that it was from a fish sauce. And I love fish. That's what I'm saying. It's like, it's almost like a completely different product. The only thing close and I says before, is actual gara made from like, macro guts, which I've only had once from Sally Granger, who's the world's expert on fish sauce. Maybe someday we should have her on here. We should mean she's she wrote her PhD on fish sauce. And you know, prior to her PhD on fish sauce, she was the best interpreter of peaches, the you know, the famous recipe guide from Rome. She's the only she is the world expert. We should get her to ship us some sauce. And then taste that stuff. Right. Yeah. And then you know, have her on? Yeah. Yeah. For sure. It'd be great to do. How long you let your crowd go John.

Usually let it go for five days and then start tasting it. And then from there.

Yeah, I mean, the thing is, though, so it's that point. Hopefully, it's still sweet crowd. Here's a funny thing. If we talked about this on air before? I don't think so. So there's all these websites talking about crowd and there's, there's different. There's different bacterial communities that build up inside of your, you know, lactic acid bacteria communities that build up, I can't remember which ones which over time, right. But they're saying, If you don't let it go for, you know, at least 14 days, they'll say, right, you're not getting that last level of a bacterial colony. Right? Yeah. And so it's, it's presumed, in a lot of these websites, that that's what you want. In other words, that it's not going to be as good a product, it's not as complex because it doesn't have all the bacterial colonies and that they either get, but then the paper that they reference, right, everybody liked the newer crowd in the paper. They referenced all the hedonic scores from the tasters were like, oh, yeah, we actually like new crowd better. So I don't know whether they were just talking to jump folks who don't like the taste of crowd Yeah, or what? But so in other words, you know, obviously, it's valid whenever you think it's valid, but I do after after a little bit, I like to get it in the fridge and you know, kind of semi stabilize it a little bit. Yeah.

Yeah, no, once you gotta re you gotta stop. Yeah, yeah. That's what it's about.

And we're How do you get the temperature down to where you want it? He's have a place at school cooler.

Yeah, it's a bottom on my closet.

I want you to do it at home and then bring it to work. Oh, oh, well, no,

this that. Like when I do stuff at home. That's where I'll put it because otherwise, the only spot I have is a pie and it gets too hot. And then things get mushy. But yeah, I don't know. I need to find a place at work until I can just put it away cooking. While I'm just going to puree it. It's hot sauce.

And yeah, it doesn't matter. Although I found that it's not just a texture, it has a little bit more of a move. Okay, you know what I mean? When it goes mushy? It's just a little bit of a of a weird, little bit of a weird thing. But yeah, if you're gonna puree it, I guess it's not that big of a deal. One way or the other. Yeah. But I've been told that having a kimchi fridge is a life changing experience, believe it? Because it keeps your you know, keeps all your stuff reliable. Yeah. And relatively sealed. Yeah. So you're only smelling it when you open it now because kimchi smells through the bag. Yes. Yeah. As does sauerkraut. Yeah. Yeah. Not saying I'm not trying to say that sauerkraut doesn't also smell just most differently. Yes, but it does smell through the bag. Do you like sauerkraut? Anastasia? Do you like it cooked? Are you like it raw?

Raw? Also, just found out guild green died.

Oh, that's so bad. Oh, just now? Uh huh. Oh, no. That's too bad. Huh? You know who else died? Jules bass. I don't know who that is. Rankin bass. So he just died like a week and a half ago or something like that. And when I heard about it, I was like, Oh, I'm going to talk about it with Anastasia because that's that's the end of the year. I think he's the last kind of surviving. Me. He's the last of Rankin bass. But I think you know, I don't think there's very many people left to who worked on, on Rudolph and Rudolph was apparently the first one. Did you know that? No. Yeah. And bass was interviewed a bunch of times afterwards. And he was like, after we did Rudolph, he's like, we got so much work. It's like he's we couldn't even do the work. We got so much work. You know what I mean? Because like people were like, because Rudolph as we both know, kick so much, but you know, yeah. Are you excited for Rudolph season? Ah, yeah. Good. Good. Anyway, all right. So Quinn, have we thoroughly exhausted your your, your desire to speak about your kimchi?

Oh, we're not even close. We're probably good question.

Oh, not nothing close. Oh, yeah. Last time, we're talking. We're talking about adding fish to it. And you said you put the blood ever Well, we'll talk about that. Let me know when it's done. Let me know how it tastes when it's done. Do you don't want me had a long time ago. It's from yesterday. Oh, so that's like, that's just like, that's like fresco? Yeah. Like that's, that's Yeah, yeah. We remember stars when we did when we did the original museum event like way back in the day. Yeah, we were we were considering I forget why it didn't work out we gave Dave Chang New York City 1491. Yeah. And we were considering the Korean food before the chili pepper was the other one. Right. I would like it. I wonder if anyone does that. Like, like Korean food before the chili peppers that a thing people are doing, John?

I don't know. I don't think so. I don't know if

it's interesting. Right? It would be a no not without the chili pepper. Yeah. Before the floor. Yeah. Different. Yes. Absolutely. Yeah. Yeah. All right. Wizard writes in. Oh, I know what I was gonna say. You remember when we had Alex and acting on the show from ideas and food? Like a million years ago? Stars? Yeah. Yeah, I know, you remember for different reasons. But what I remember is that they don't like they don't actually they worry when they bag their pickles and their crowds and stuff. Because when you bag it, there's a little bit of excess pressure. Right? That's because that's the bag inflates. Right? So there's excess pressure in there. It is very disconcerting to see an inflated bag, not just because you think it might rupture. But because if you're trained in this, oh, by the way, stars, I don't have you know this, I am now in the international Suvi associations Hall of Fame. Awesome. And then they actually like they put everything in that thing. Everyone's in that thing. And then when I when I had to send them I was inducted the same year as as wildly wildly, wildly differing on next week, while he's while you frames on next week. Or as I like to call them do fresney. I don't really but he gets that mispronunciation a lot. I'm not sure like what he can announce or what he can announce when he comes on. FYI, he's my brother in law. So hopefully, we'll try to keep the inside chicanery outside of the radio shows, say things that only people will understand. But, you know, right by

the International Soviet Association, yes. Now for 2022 inductees. Yeah, that's me. Okay. And Bob on the pitch. Oh, nice. But it's 2021.

Yeah. Well, so what their argument was, is that in the 2021, they inducted people who had an effect on home folks doing suevey. Right. And then this one was people who like dealt with professionals.

Semi. I don't know the last one there was Philip Preston Thomas Keller.

A Philip presses the reason why people will do so is gonna sell Yeah, they named the board after women's got him in there, too. Yeah, yeah. Well, that was like those guys home home, focusing on home. And so there, I'm not saying it's accurate, dude. What I'm saying what I'm saying what I'm saying is the conceit was that this year was people who had focused mainly on Soviet education for professionals. Although Gousto focuses on CBT education exclusively preparing for professionals, I've never seen him teach something to home folk. You know, I'm saying, Oh, my God console hate head or hates the Spanish style of CV? I think, in fact, the reason I think he did all of the training that he did in the early 2000s, when I met him in the US was specifically because the only the only thing that people had to learn Soviet in the United States was the translation, the Montague translation of the ROKUS book. Yeah, it was the only the only document in English, but they do their fish real low too. Well, that's the thing was a bad translation. So like, they were doing bacalao, they were doing salt cod. And they were doing it at 104 Fahrenheit. It which is extraordinarily low. But all they were doing was warming it because it's buckle Oh, you know what I mean? So it's already been cured. All the worms and the cod have been dead. But then the translation just said, cod. It didn't say, salt cod or bacalao. Because if there's one thing that Montague did not care about, that's the press back then it is whether anyone in any other language can understand what they're talking about. Are the pictures pretty? Yes, then the translation is fine. And the pictures were pretty, but low temperature fish back then was something that a lot of people were extremely interested in. Everybody was but by low temperature, we mean like 48 C 40. You know, 40 something not like 40 C? You know what I mean? Which is what isn't 104 like 40 C? Not that low. People were doing like, you know, just around 50 Celsius, which is I don't know 120 Something is what? recolour 40 Celsius? Yeah, that's probably what they put it at 40 Celsius. And so Bruno hated hated that kind of cooking to this day hate me. I haven't seen him in a couple of years, but he hates that kind of cooking. And so I Think to counter and he would say all sorts of that book is a great book, by the way, it's a great book. I mean, like, I think that like that way of cooking Suvi not a lot of people cook that way anymore. In terms of, you know, in a lot of things that were popularized in that, for instance, all of their circulator baths were integrated baths and circulators so there were these giant things that you had to carry around with you if you want to move them from place to place. And so a lot of the kind of love of Spanish stuff carried over to kind of equipment nightmares like that. Whereas you know, Phillip Preston knew from the get that you know, a portable circulator is the answer because now I can put it into Alexa. And you know, I don't put into a bus stop. I hate seeing a circulator and a bus stop is this bus hubs aren't high enough. If people bus stops, they're just no good. They're also the side of a bus stop is so slanted that like it's just not good bus hub. Not good. No good. Anyway. So I think he was doing a lot of his early training. By the way, this is before the health department cracked down in New York City. So uh, his most of his training I think was in reaction because he wanted to establish the primacy of his feelings of Suvi which were cook chill only the man detests direct serve, Sufi hates it, hates it. If you don't chill that stuff down before you receive it. You are not gooses friend. He's so French about it, too. You know what I mean? Because his whole life is cook chill. You know, he developed a lot of this stuff beforehand and was working with Joel Robuchon back when Joe Rochelle was alive, obviously, for the SNCF, which is the train system that goes you know, the high speed rail system, so they were doing a series of high end, entrees for sure, rubbish all that could be reheated. So all of his stuff is cook chill, ergo. Anyways, so he was like coming to show how to really do it as opposed to what we were learning from the Spanish, which he thought was no an abomination even though I think he respects Miss chefs. Maybe, I don't know. There's still a lot of a lot of French chauvinism about like the import of the Spanish back in 2000. And, you know, three, four, anyway, and then when the board of health thing hit then it was a whole nother another nightmare. Anyway. Wizard wants to know, how's the book going? Give us a progress report on miracle of moisture management. Well, you just did. It's this kind of stuff. These tangents that I go off on wizard that are stopping me. The cocktail book was comparatively easy because it was comparatively more focused. What I will tell you about this book is it's going to be more about intuition and less about recipes and very few of the weird like I'm not going to be teaching people how to do bionic turkeys in in in them in the miracle of moisture management. Stars you think are by Turkey days are over. Oh, yeah. Yeah. Well, you never you but you like it when I do it because you'd like to sit there and like make fun of me.

You know, I think that that ended in 2020 when we tried to bring it back and then it was like it just didn't happen.

You still have that huge like box. Recipe Book, right?

Nobody wanted to store

nobody wants to make the bone of Turkey. It's a pain in the butt. The real way to do the turkey I think is the is the plug of stuffing that you heat the plug of stuffing that you heat separately. And then you know rip out the backbone of the turkey and you know Brian and then drape it over the hot plug. So fast. So fast. Nobody want me then then then you have the turkey backbone to cook with Come on. Yeah, sure. Better gravy. Better gravy. Thank you better gravy. I'm going to take a little bit of a disagree with McGee here McGee doesn't like to Brian his Turkey because he says the drippings from the turkey then have too much salt in them.

Just under season the rest of the gravy. Or you don't

make the gravy until the last minute right so you make a stock Yeah, with the all the crap that you've ripped out of the turkey. Right. And then you know, I don't know this has never been a problem for me. Yeah. Yeah. So you know next time we have in mind we'll we'll we'll we'll get Nick Coleman to come with his with his olive oil and wherever those grease scrapers are and what will grease up we'll wrestle about

it. You're talking about his bar of soaps? No, no.

No, Nick, Nick is coming out with bars of olive oil soap, paradoxically, bars of soap made of food grade olive oil. I don't know why you need to have food grade olive oil and soap, but he's very adamant about it. And so stars have you tried to soap? Do you enjoy it? Yeah. So do you know one of the old names for olive oil substance? No, castile soap, castile soap because a lot of it came out of Spain. Right. I found. See if anyone anyone speaks Dutch out there. It turns out that in the 20s 30s up to late 30s. In the United States, it was said that recipes for Holland Rusk, Rusk, you know little toasts. rusks Holland rusk is a is a thing, right? That the actual recipes from Holland the real ones contained castile soap in small amounts that were melted into the liquid base of them. And that you can't get the texture of the Rusk, right? Without a little bit of olive oil soap in it. But I have not been able to find I've been able to find, like several more than three English language mentions of the practice, but I've not been able to find a recipe. So if anyone can find that recipe, that'd be awesome. I mean, because you remember back when Piper thought that we were going to use soap and cocktails? Not really. So, you know, one of the main things in soap is sodium lauryl sulfate and a lot of soaps, and like detergents and shampoos. Sodium Lauryl. sulfate is a it is a food grade surfactant additive. And so he was trying to see what kind of like foams and stuff you could get. Remember this, and he made simple syrup with SLS in it. And then he was like shaking drinks with sodium lauryl sulfate in it. And we were all like, Yo, Piper, this sucks. You know, remember that? No, that was on Eldridge Street. Yeah, you're losing it stars is your turn to be losing it. Anyway, Jack Rhaegar writes in Hey, Dave, I made Kennedy's recipe for low temperature carnitas. I did mine it's 74 Celsius for 24 hours. It's not really low temperature, though. Is that really low temperature? 74. I think that you're in the you know, there's no such thing as the uncanny valley for temperatures, right. But once you go over 60 or so, miles, we'll just go all the way. There's just not that much of a temperature difference. If it's going to be bagged, right, you're not going to get the dehydration from it. Maybe there is I haven't done a lot of tests in the mid 70s. But it just seems to me to be kind of in like this like, weird zone of why? You know what I mean? Yeah. Why? 74 see, for 24 hours, it's also a long time. He calls for salting the meat precooked. I followed along, but thought it might get hammy cured texture that can happen with pre salting to my surprise and meat was fantastic and not cured, textured all what's going on here. Well, going back to the miracle of moisture management, most of my anti pre salting work has to do had to do with cooking, revise. And what I think is is that the more collagen there is the more connective tissue, you know, paramecium style connective tissue around the meats that the salt can do, the less you're going to see that cured hammy effect, and that's more of a muscle fiber without collagen situation. I've also noticed that if you drop the temperature on something like a ribeye, you can pre salt it as long as you don't keep it. So like if you salt something, and you cook it at let's say 55 Celsius, which I don't even I don't know what that is like 130, something like that with 130. Right? If you cook it for just an hour or 45 minutes, where it just gets up to that temperature, even if it's pre salted, and you drop that temperature down three or four degrees, that temperature creep won't get high enough to make it really handy. So that makes sense, on ribeye, whereas if you keep it at 55 with no salt for a couple of hours, or 54 or five, where if you keep it at that temperature for a couple of hours with no salt, it also won't get Hammy. But if you keep it for a couple of hours, or if you keep it up for a couple of hours and 55 with salt and eat it right away, you're fine. Right? But if you keep it at 55 with salt for a couple of hours and then chill it, then it'll get hammy, right? If you take something like carnitas, where there's a lot more intramuscular collagen, right, a lot more connective tissue that has a lesser chance of getting hammered because it's gonna get separated by the collagen fibers as the college and breaks down with the salt, so you're gonna get much less of that I would be more worried at 74 for 24 hours means probably fine, I'd have to taste it and see what I'd be looking out for a higher temperatures long times like that, because that's a relatively high temperature to be cooking for 24 hours, right? What I'd be looking for there is more of fiber textures. So like what happens is, is that the muscle fibers, not the you know, it basically all of the connective tissue gets wiped out and you're left with just kind of muscle fibers. And the characteristic for that for me is if you eat a piece of meat plain, just plain, don't sauce it don't do anything cut a block out of what you just cooked and chew it. If you get an immense amount of juice, right and keep doing it. Don't just walk it down. Take a bite as you get an immense amount of juice right away. But then as you chew it, you get more kind of fibery pasty almost like pork foo or pork some texture where you can kind of taste the individual fibers. I find that unpleasant. You ever had that happen, John, if you know what I'm talking about? Yeah, so like that's what I look for for in a long in a long cook. Is it makes sense. This is good answer to answer the question. Okay. Cool. Colton Johnson writes in Hello everyone. I apologize in advance Anastasia. But I have a few questions about pie. My husband and I are going to be making some pies for a few friends namely pumpkin as well as pecan pie. Oh, by the way, you know who hates pumpkin pie? Is Dave Chang apparently I'm going to go on one of his Thanksgiving podcast episodes is not to make pumpkin pie. Oh, because he has to also make have the recipe. Yeah, yeah. Interesting. So and you know, he won't make pumpkin pie because he hates pumpkin pie. You can't ever make pie. I'm not going to have a make pie. I gave them a list of things that they could make and they chose to things that were not pie.

Oh, okay. Yeah. Too bad for them. Hmm.

Yeah, I guess. I don't know. I still haven't heard of an Occupy, which is what we were talking about when he was on, if you remember. Yeah. Have you ever had it been occupied? by you? I know. The Stasi doesn't care. I would ask her. But she's gonna say I don't care. Am I right?

I do not care about pie.

But why do you not care about pies? Because I do care?

No, I just really do not care about pie. What desserts? Do

you care about? None. You don't care about any desserts? What do you care about? I don't know. All right. Good. So, back to Colton Johnson. We have time marches on which we refer to and I love this, the Bible, the Bible. And the pumpkin pie recipe is out of this world. Good. Well, so I don't know if you know this. But the original recipe in pie marches on for pumpkin pie was written as I forget what year it was somewhere in like 1937 36 for American restaurant magazine. And it was introduced as like, this is the pie for this year. So he had developed the recipe for that time. So and he was very pushed, he did a lot of iterations of that recipe, which is one of the reasons why I think it works as opposed to perhaps the even has a non standard crust recipe, right? As opposed to for instance, to pecan pie that you have a issue with. A lot of people don't like pecan pie.