Hello and welcome to cooking issues. This is Dave Arnold, your host of cooking dishes coming to you live from Rockefeller Center on newsstands dude. How you doing? Join as usual witness dasya the hammer Lopez How you doing stops good. Yeah, we got John hanging out in Lyme Connecticut on a separate feed. How you doing, John? I'm doing great. Thanks, dad. Not that you've passed two weeks you've been recording with us here in the in the studio. Yeah, miss having you over here.

I know. I'm hoping to be back next week. We'll

see. Yeah, yeah. And joined. Also, as usual now for the past three times. Joe Hasan, how you doing? Hey, I'm doing great. How are you doing great now. So listen, this is the first time that we're putting this up on Patreon for our Patreon subscribers. First follow us on Patreon. How do they get to us Anastasia

patreon.com/cooking issues. All right.

And then if you do that, you'll get access to the live feed next week, we're going to actually go live plus you'll get it the same day instead of waiting till Friday. And, and we're for the very first time recording video footage. So you can we're gonna put that up as well. And you can I don't know why you want this but you can see us here you can look at and stop maybe you'll get an actual look at Mr. Garcia's vegan face.

They want you to listen and John's really hardcore golpes

Wow, just like a barrel full of just like jerkiness this morning and status. Yeah, seriously, I don't know where you you know, oh, you're gonna like this. So before and also maybe starting next week. Starting next week, Joe, we're gonna be able to do live calls. Yes. Alright, so next week, the live calls. Next week. The video is actually this week. We're recording video next week live show we're doing video every week. Yeah, that's part of the thing that they get if they sign up for the certain level of Patreon

is just special. Okay, no

special muscles special. We can also do videos that are special with cursing and whatnot because everyone who signed up wants to know when we're going to have the nonfamily when they get the fool. No one wants to fool, right. I mean, no one wants to fool me. No one wants our actual full normal life. What do you think, John?

Yeah, can you're pretty intense sometimes. Yeah.

Okay, so you're gonna enjoy this. So for whatever reason, I have no idea why like construction is booming here in in New York. There's like a load of construction. I don't know everyone's banking that New York's gonna come back and we need to build a bunch of stuff. So there's construction everywhere. Add to that, of course, like all the sidewalk cafes, which are going to be 100%. Good. Like as the city comes back like that extra outdoor seating is going to, we're going to be like the Paris of New York anyway. But I saw what I was hoping was going to be how I thought I saw how I was going to die and was going to be amazing. stars get this. I'm biking down like 48th Street. Right. And there is a bunch of construction. I know. Yeah. Yeah. There's a whole bunch of construction. I mean, there's there's a giant plywood like what they do here in the city when they don't feel like anything is they put giant walls of green plywood in the street, and then divert to normally crappy lanes of traffic into to like, unsafe lanes of traffic. Anyway, so they did that. But then a fuel truck pulls up and parks in the thing right. Now another little piece of information that you guys don't know is that the sidewalks in New York by and large, are hollow because people put basements underneath them. The sidewalks aren't solid, you're not supposed to see a giant truck huge is like I'm not waiting for this fuel truck and pulls off onto the side, that hollow sidewalk and I was like, please, please, please let this truck fall through the hollow sidewalk and then ignite the fuel truck. It would have been like that if you gotta go. That's the way to do it. Right? No, no. No, I guess not. I

mean, sounds like you're taking a lot of other people with you. Yeah,

that's I'm not doing anything. I'm on the I'm a bystander in this scenario. I'm just biking by but I have to say I paused a little bit. I paused a little bit in case I waited for the guy to go around to see whether he would in fact collapse. But I have seen big trucks collapse the sidewalk. I haven't ever seen them go through the sidewalk. But I've seen them punch holes in the sidewalk ever seen that says no. Yeah, it's sweet. That's why you're not supposed to drive big heavy trucks onto the sidewalk. Also, it is a actual food note I had last night like world ending pork show you like pork. love pork. Yeah, yeah. I know John likes pork. So I go to the Palos which is my favorite cheese shop. They've been in lorries a little Little Italy for like, you know, I think it's 100 years or something silly now. I've been shopping there since the 90s Since when they were across the street when they moved. Anyway Recently they reopened and little known fact to Paulos for whatever reason gets fresh meat, they get some fresh meat. So I go in there yesterday to get stuff or two days ago. And, and I'm like Louie Louie who's Louie Depaolo the guy who's, you know, one, you know, one of the owners. He's like, about to leave. He's like, Dave, you want me meat? Am I gonna really ma'am? I don't need any meat when he's like, I got the pork. I was like, okay, he's like, Dave, this is the best pork. I couldn't believe how good is pork was this pork chop? I was like, how good Why are you wearing sunglasses?

I decided I want to be like Howard Stern.

You want to be like Howard Stern? What does that even mean?

Well, hey, Joe, why do people wear sunglasses when they record things?

I don't know. They're high. Like Phil Spector kinda like you know, like, he's a murderer.

Yeah, I guess it's a cool vibe. Now. I thought it was because of the late.

There's no real light in your eyes,

though. What are you talking anyway? So go on. That's

a good question, though. You're a big weirdo. So anyways, so he pulls out this pork chop. And, and I have not I'm going to put it I didn't put it on the Instagram when I clicked it yesterday because we had other things to worry about the Patreon and whatnot. But this is the best looking porkchop I think I've ever seen in my life. It was an insane porkchop I sent a picture to John and so then I did. I did a low and slow on I did 60 I saw a tiny bit of sugar tiny bit little bit tiny bit. And pepper in a bag. I did 60 degrees Celsius which is 140 For all you Fahrenheit knuckleheads out there for about an hour dropped to 55 Celsius for another two hour hour and a half. Then dropped to 50 to sear the hell off of it. Stars got some beautiful slow mo footage of searing it with the series all like little blebs of of like fat and exploding fire like all slomo like real like real like sizzlers Applebee's kind of footage. You know what I mean for us because we're going to start pushing that stuff out. Remember, you can buy Sears on the book index website now. And no one else because no one else will have is pretty much right. I mean, no one else will have. That's what it is. Anyway, so I make this porkchop I made a mushroom gravy like mushroom gravy, John. Yes. Awesome gravy fan. Yeah. Yeah, like German style, like Jaeger schnitzel style gravy. spatzle I like Spencer you guys are you guys down with a pencil may switch pencil. And DAX was like this is the best pork I've ever had. He's like you can only you have to buy this all the time now so you can get it only at the Apollo's I think from Sam Weitzel meats. They do it and get this they secretly inject these pork chops you ready for this show with duck fat sounds rich. It was stupid. It was so it was nuts. It was nuts. And I cooked it to like regular like you know American style so like not to pink I cooked it to just so 60 for there to just just gets it to where like you know normal mo people would drink it or eat it like not like you don't need to be like a low temperature Maven to eat it this way. You know I meant to suggest on that line. You go anything below that. And some people like and I think it's clear you don't I mean you hate that right John people when people say that yeah, that's super annoying. You can't help it because what people do know Yeah, exactly. Yeah, man. I think it's cut you know what I mean? Anyway, so that pork was I was some world I mean pork now. You guys have any other good any good food stories before we get to some questions?

Anything good Connecticut style lobster roll from the lobster landing the other day. Oh, how was it? It was really good as far as Connecticut style lobster rolls going out places really good some Clinton's

Clinton, huh? You know who you know, really good. And Clinton, their goodwill. A lot a lot of people move over there or whatever. Or when they when they unload all their stuff. They they send it to the Clinton goodwill. And I like any like let's say you have let's say you just are in the area and you're going to have like 30 people over for Thanksgiving. This happened to me. And I was like I don't have that many dishes. You go to the Clinton goodwill. You can get me they don't match but you can get some nice stuff. I bought a piano they're ready for this. I bought a piano 25 bucks and then stuff and I had to spend five hours trying to get rid of it when I moved out of that house. It was a friggin nightmare. But yeah, it's good good. Good good well yeah so what it makes a lobster roll Connecticut style in your in your mind first of all, why don't you give us John the different styles of lobster roll and how you see them?

I mean, I really just see them as two sides of lobster. Oh, you've got all three I guess that are you got the main which is dressed a male and feeling cold.

Yeah, that's kind of weak. Its weak. Yeah, sweet stars we Yeah.

I mean, I've deleted some stuff with the glasses. The then you got the Connecticut style lobster roll, which is warm with just drawn butter on a

roll. That's, that's the way to do it. Yes, exactly.

I was going to do it. And then third way I guess it's like some weird hybridization bastardization of the two. How would you what I've seen that actually even went to a place in Maine in Kennebunkport that did a mayo and drawn butter lobster roll seemed a little over the top to me.

Yeah, I don't understand that. And in Maine, do they put any sort of like, like, do they seafood salad into they put like celery and garbage into it?

At a couple of the places I went to, they did but most of them it was pretty just straightforward, like you've addressed simply in mail on a roll or on a on a hotdog buns. Onions, no onions. No onions.

So in a seafood salad. You like seafood salad, guys? Love seafood. So I'll make it like real like with real stuff. Or I'll just hack up sereni because I think that stuff tastes good. I like sereni I think it's a I like some Yeah, but for that, I always put a little bit of the celery and you guys celery on that. Yeah, love celery. I can't I can't put raw onions in because Jen, my wife Jen doesn't like raw onion. So I usually make myself a little raw and she can tolerate scallions, but not like raw onion, onion. And I know Anastasia doesn't like raw onion because they give you nightmares. Yeah. We don't know why. But whatever. That's just true. Here's the thing. Here's the thing about a nightmare. If you think you're gonna get a nightmare. Guess what? You are? You know, you are I mean, there's no way around. I mean, like, it's in your head anyway. So if you think you're gonna get a nightmare. Do you most certainly are probably. What kind of do you know? What are your nightmares? Yeah, I had a we had some weird nightmares. I can't like thankfully I forget them pretty quickly. But when I wake up, and I tell my nightmares to people, like the Gen, or the kids to like, that's weird. You don't mean? Do you feel your nightmares are weird or scary? Scary. Scary about you, John? Weirder, scary nightmares.

I don't really dream that mean, I'm sure I do. But I don't really remember if I am dreaming. So. Yeah, I don't know. I can't remember any dream I've had in the last like five years.

Wow. Yeah. Now Wow. Whatever I'm gonna do with them. Whenever we figure in each other's dreams, their nightmares, and we hold them against each other, which I think is good. What about you, Joe? Are you more of a scary nightmare or more of a weird nightmare? Weird? Yeah. Yeah. A lot more weird. Nightmares. Yeah, weird. And so if they're weird, right, what makes them a nightmare because they're creepy. They're like a David Lynch film or something like this. And like, it's bad. It's bad. But it's not like, like asphyxiation terror. Like, that's like that. That's the terror. But like, I'm so like, you know, when I think when I'm dreaming, right? First of all, like, I have terrible circulation. Do you guys know this. So I have terrible circulation. So when I get up, when I get up quickly, like when I'm working on something on the ground, which happens 100% of the time and I get up, I basically have fall over. I like I timber because like, I blacked out, because like, the blood doesn't get to my head fast enough. And all this I'm always having to lean down to get the blood back to my head, right. So also my, my legs, my arms and stuff fall asleep really easily. So like, by the time I get it from the stool at the end of this thing, my leg will be asleep, right? My whole life had been like this. So what happens when I'm asleep? My limbs are always like, under my body, and they're asleep, so that they're like, you know, pins and needles. And so in every dream, I think my body recognizes this. And so like it's always like, I need to walk or run but I'm really slow. And my legs were like rubbers that happened to you all the time? No, that's 100% of the time. In every dream I have whether it's good or bad. I just assume I'm never going to get anywhere fast. Because all of my limbs are going to be rubberized. Anyway, that's too much information. That's too much.

How about some food questions?

How do we get on? Oh, the we're on the lobster. We're on the lobster roll. By the way. We talked about the super old clans last time, right? I don't know. We've never talked about old clams on this radio. I don't think so. Later. Not this time. I'll say that. I'll save it. But again, of the three styles of clam chowder. There is only one you will eat Correct. New England, New England. Right New England is the one that all you normal people think of as clam chowder Manhattan. It's the only thing that we have here. That is bad compared to other people's version of it. Right. So you're on a Manhattan clam chowder person I know New England, New England, right? Or Rhode Island. That weird Rhode Island thing. No one even needs that even in Rhode Island. Rhode Island didn't even serve Rhode Island version of clam chowder. What did they call it? Rhode Island. Maybe they call it clam chowder. But I think most of those people eat clam chowder is not part of New England. They are that's the thing, but they have their own theoretical clamp chatter, but I think it was made up by a marketing person. And like Brexit for things. I don't know. Yeah, I don't know what it is. Nobody eats it. You know what I mean? If you want tomato with your clan, why don't you just lines go to the west coast and go all in and get like a cioppino or aura or a Bouillabaisse. And by the way, while we're talking about it, John, I'm going to put you on the spot here. You can eat a boy your bays. You don't get to be in Marsay but you're eating a boy your bays or you're having like a subpoena. Which one do you take?

Probably as your piano.

Yeah, Hell yeah. Hell yeah. Stars. You have a feeling on this? Yeah. With one to be no. Yeah, Joe. I don't know. They're both tomato we fish stews, but one you serve it with like the garlic bread and this and a half of a grilled sausage, and it's spicy. The other one you have to be 8 million years old and be drinking little things of pasties while you're eating it. And if it doesn't have guna is am I pronouncing that right, John? Fish Yeah, if you're if you don't have this, like Weasley, by the way, not good tasting little fish. Not bad tasting, but not great tasting little fish. There is not a true bouillabaisse or a you have to put up with some southern French person telling you that what you're eating isn't right. One no one likes that. And then two, you have to not have it be spicy not get the garlic bread not have the sausage to pinos, a clear win. Unless you don't eat me. Unless you don't eat me. Alright, here we go. Martin Lindstrom wrote in on the Twitter. Hey, thanks for the podcast. Many recipes containing citrus peel, ie candied citrus peel lemon coffee excetera. Call for blanching it three times changing the water between each time. Why? Why would you not just boil it one time, but longer it would seem to break it down better. This is a good question and one that I actually have the answer to. You like a candied citrus peel. Yeah. Yeah, love it. I love it too. And I like fruitcake. So, Miley Carpenter, my sister in law, who runs the Food Network magazine started and everything she wants. The the fruit cake company in the United States is called Claxton. I don't know if you're familiar with the kulaks. Claxton. I believe Claxton fruitcake. It's the fruitcake everyone buys and it's brick shaped. And this is like maybe 20 years ago, she called in back when you could do that back when you could, like as a reporter call in and be like, we need one of your fruitcakes. We're shooting it for a piece. And they sent her the fruitcake and they're like, Oh, someone's doing a fruitcake article. Nice. And she was like, this is a gag gift that nobody actually eats that everyone buys and gives it to people and nobody likes it. And the Claxton people are like, whoa, Miley Carpenter, people like the fruitcake, and she's like, now they don't and I was like, well, Miley. I mean, I like fruitcake. I like fruitcake. Sin slice I think the problem is, is that if you eat it like it's cake, it's not cool. If you're having a thin slice of it, then it's good. You know what I mean? You don't eat it like you would eat like a birthday cake. Anyways, I digress. So like, but it's useful for things like that. Or for Italian baked goods, I actually enjoy chocolate dip candied peels and love chocolate dipped candied peels. And there are some peels, if they're done really nicely that I like thinly sliced next to a cheese plate. Sometimes, as long as you have some really salty cheeses. If the cheeses aren't salty, they're a little sweet. Anyway, back to your question. It's bitterness. So what you're doing with multiple blanching is, is that a lot of the bitter compounds that are in the white, they're going to stay in the candied peel, that the actual flesh is going to stay in the candy peel. A lot of that while you're trying to boil the bitter components out of it, and you throw away the water so that when you add fresh water, you can reboil the bitter components back out. But the oils which aren't as soluble in water and have a lot of the flavor are going to stay in appeal more. So you're what you're trying to do is remove the water soluble, bitter stuff, and leave the not water soluble oil based stuff in your peel. Then you do your syrup down and then you have your prime. Is that a good answer? Was that is that off the list there? John? Did I answer that adequately? Yeah, it works. Yep. All right. But it is a pain in the butt. You know, it's even more of a pain in the butt. The traditional way of making like candy and glass eight fruits because if you put a fresh fruit into a very sugary solution, the water will just boom, go out of the fruit and it'll shrivel down because of osmotic pressure, right. So the old way of doing it is to slowly increase the amount of sugar over the course of like days sometimes to get the sugar level up to where you need it. So you'll strain your fruit. Add more sugar to the syrup, put it back in, you know, let it equilibrate. There's got to be has anyone Have you ever heard of someone figuring out a foolproof fast way of doing that, John? No. Yeah, we'll be good though. Do you ever you ever make the candy fruits? I don't because it's a pain in the butt.

Yeah, exactly. I made it once and that was sufficient. Do

you know what my kids don't like? That's its own candied fruit kumquats. Can you believe that? I mean, just Am I just that bad of a parent sauce? Yeah, they know this, but like, why? What's not to like about a kumquat? Like, why is it? I mean, I know it's a terrible name but like How do you how do you if you like things that are tart? They're not that bitter, right? The skin is not that bitter on a kumquat How do you not like?

I think they can get pretty better or at least the ones I've had. I'm also willing to say that I feel like I'm pretty sensitive to bitterness. But

are you a dude? Have you tried the prop strip? Are you a super taster? No, I'm not. I'm not I think I'm thankful for it because I like things that are bitter. Otherwise, how would I work with Anastasia for all these years? z all right. So we have a question in from Alexander tail guard. And we didn't answer this one I thought or do we answer part of it? Part of it all right. I got a question. I hope you can answer ASAP because it's for the 17th of May celebration. What's the date today? Missed it missed it. Oh, yeah. So we did we always said I was gonna answer it separately and I didn't Well, so it's a double whammy. A I missed the celebration. So there's that and b It's a carbonation question. So Anastasia is going to love it. I'm going to make a ginger cordial for pre made corny keg carbonated moscow mule and was wondering about the best way to get it clear my first idea is just blend the ginger with SPL and maybe bit of hot water to thin it out that will not work Ginger has starches in it and the starches will never clarify ginger juice does not clarify with SPL and then ag our clarification as this would take forever also, I can't sometimes ag our clarification also doesn't necessarily hold on to starch because he's like starch is a real pain in the in the behind. My first worry is what my first thing is, would it be best to squeeze out the juice with a nut milk bag are similar just go directly to AG or Agra with a puree. And is there a better way is to make the cordial listen. I want that proper ginger cake. What I do is the interesting thing about ginger and everyone should do this or not, you know whatever do whatever you want. But slice it makes some ginger juice don't worry about clarifying it makes some ginger juice and then taste it heated a little bit tasted heated a little bit more and tasted the taste of ginger changes drastically as it's heated to different temperatures. So there's that right. And I actually liked the flavor of ginger that's been heated a bit and it's still rather spicy and people cheat by the way professionals cheat and add hot pepper into the ginger to make it more actual like picante in the back in the back of the throat. But the other thing that I typically do is I slice it paper thin and then steep it and then you can steep it with or without heat. And that does not if your knife is sharp and you're not bludgeoning your ginger that will make a very clear syrup. And you can do it that way. And you don't have to bother clarifying at all. Did that properly answer that question now?

That works? Yep.

Ah, is that a sound effect? Is that a real Bell? Sound Effect? It's got a good ring to it. I appreciate Joe put some reverbs we don't have our original

vote. Yeah, so we talked about royalty free

what? Talking about what the move to move to max on Maxim's got the ticket to ride. It's hot.

Yeah. Okay, done. Next question. Wait, wait, wait, wait,

wait, the move to here. Yeah, we did a little bit you want to talk about talk more. I mean, we've talked about it all day, we need people to sign up for the Patreon, the whole point is, is that we now have the Patreon where we can interact with you more. Like literally, if you guys want something from us, and you know, we can make it work. It's a good way for us to do that for you. Right? So you go to the Patreon you sign up that for now, for whatever reason. I don't know why I really don't. We have two RSS feeds. Right? We have our you know, native, you know, Rockefeller Center newstand studio, RSS feed that goes with the Patreon and then we're also putting the show up the standard, you know, cooking issue show up on the Friday on heritage radio, but we're recording here at you know, you can't see around because the camera doesn't but we'll take some pictures and put it out on the thing of what's going out. And on the Twitter you saw you saw my man, Joe on that because I put them up but anyway, was that what you meant? Or is there more to say?

Yeah, that's fine. That's good. Okay. Okay.

From certified if he gets 10,006 or 1006. Is it two numbers or one number?

I don't know. He wants DMS all the time, so we can ask him Yeah.

All right on Instagram. Hey, just listening to your bagel toppings issue. The issue by the way was that the onion and the garlic scorches. And Reinhardt's suggestion of pre like rehydrating the onion and garlic was a three King nightmare. A freaking nightmare. gloopy mess. Although if I was going to use it in something else, like if I was going to fold it into a batter, it would be good. All right, I'll say that. No one wants the onion inside the dough though they want it only on the top of the bagel, right? Yeah. What about applying dry, and then misting with a spray bottle before the bake that way they're evenly coated and hydrated before going in the oven. I mean, I could try it. I mean, the other thing I could do is bake them halfway and then coat them with the onion. But I'm pretty sure that the people who do this for living coat it like right out of the boil boil coat. You can't. You have to coat when a bagel comes out of the boil, you have to coat it pretty quickly because they flash off fairly quickly. And then they don't hold as much stuff. So if you're if you go to a bagel shop, I'm sure you've all I mean, obviously we live in New York, you've all gone to bagel shops. You have some bagel shops, like the the coding is sparse on the bagels and some have the hyper dense coding on the bagels, those hyper dense coding people are applying I'm sure right after the boil, almost like throwing them into the into the spaces right after the boil and then putting them out. That's the only way that I know to get that hyper dense if you wait at all, you get that sparse code. And I like the dense coat. What about you guys? Yeah, dense coat.

I don't like everything. Bagels.

I didn't say everything But you don't you're like plain old you don't even like sesame or Poppy. So you're you know you can want to abstain. Abstain from this one. The one exception is and this is just the way I grew up. I know that a lot of people don't like them. I love a salt bagel. A freakin love salt bagel. They don't hold that well. And the color on them is not usually as good as the other bagels, but I love a salt bagel. They have too much salt. The places that do the hyper coat. put too much salt on a salt bagel. It's like, it's like I'm a deer and I'm chewing up a salt lick. You know what I mean? So I sit there and I'll scrape the scrape the salt off. And you wait. And you don't like locks on your bagel to raise. Maybe you like logs tomato and tomato tomato. Yeah, I mean, yeah. You can do a tomato. Go. Yep. Okay, you said capers too. Yes. I love capers. And I like having capers next to my bagel. I feel they overpower the salmon.

If you put too much on I think a couple well placed capers can can do the trick. I never ordered them with capers. I usually put it on with what I have in my fridge.

You have all that stuff in the fridge at all times. Just keep pressing. Alright. Do you like capers and pasta sauce?

Yeah, I do. I really like fried capers are really good. I never fried capers. Gonna show my places really good. Yeah, sussing out

how much you have to dry them off before you fry him.

I would just roll them between a paper towel and some of the deep fryer.

Let me ask you all a question on I like fried garnish is right. I'm not very good. As far as much as I fry. I mean, the issue is is that like you like fried parsley, and all those kind of gardens. The oil. So oil for front deep frying, which is what I like to do oil for deep frying needs to not be fresh, super fresh. Like if the oil is too fresh, you have very bad heat transfer. And it doesn't really taste fried. But the problem with like, I think fried herb garnish is and probably also with capers is, is that you really don't want to taste the oil, right? Is there anything worse than a fried parsley where you taste the oil and it tastes like a fryer? So it's like almost like you need to have some sort of hyper fresh, like little thing of oil just to do those kinds of things. You know what I mean? Yeah, because like fried greens with like, fried in the same oil that you're frying french fries in? Well, nasty well. Now see, this is maybe an application for air fryers. As much as I hate air fryers, this might be an application for an air fryer, where you can put just a fresh coat of very fresh oil on, throw it into the quote unquote air fryer impingement oven and get it to go. This might merit some testing. Because you know, I'm not a fan of air frying in general. Yeah. Because why wouldn't you just fry? Yeah, baby, Jesus wants you to fry. Anyway. Holden trout via email. Hey, Dave, I'm curious about how you go and calculate the acid use to adjust a cordial. So the problem we're talking about, for those of you that don't know cordials, which I think everyone should start using because I think they're really good. Not necessarily the ones you buy in the supermarket are where you take a lime, lime or lemon or wherever of fruit juice, you boil it with the peel. So you get some of that peel note and sugar. And so the sugar and the boiling both changes the flavor of and preserves for you know, for a long time, the flavor of that citrus, and it's really good. Let's say you let's say you're gonna get scurvy. You ever look at the symptoms of scurvy stars. Now they are a out there are messed up. They are real bad like your teeth fall out. Get this. You're gonna love this old wounds reopen? Oh, that's cool. Yeah, because yeah, I mean unless you have it because like it's a disease of the connect your connective tissue starts falling apart so the first thing that falls apart like your scar tissue Old Wounds open up. So can you imagine like a cut, you got like 10 years ago, all of a sudden opening up on your hand or on your side and all your teeth fall out. It's just like, that's like, that's messed up. So you don't want skirt, and anti scurvy things have one of my favorite English words ready for it? Anti score Buddhic anti score boudic It's a good word, right? Yeah. I mean, like anyway, so use that if you want to you next week, I want all of you at some point during dinner to fit anti score boudic into your conversation. So anyways, so cordial was a way that you could bring things like lime juice on long voyages, and they wouldn't go bad. And although you are destroying some of the vitamin C, by doing it, presumably there's enough left to stop your teeth from falling out and your old wounds from reopening. So cordials good stuff. The problem with cordial from a cocktail balance standpoint is most of the drinks most things that we like are balanced, were the equivalent of simple syrup one to one and acid in the form of lime juice are pretty close to one to one. And when you make a cordial, you want the cordial to be at least 50% sugar. If it's not, it won't be preserved that well. The problem then is that there's not enough acidity and so all the drinks end up being too sweet. So what we do is we add acid back to the cordials to make them the same acidity as the original juice was lemon, lime, or whatever. And one way you can do this without adding acid is just boil over boil your cordial down and add the sugar such that the weight of it is the volume of it is like let's say you start with a liter of lime juice, it's a liter again, but that's not the way we do it at the bar, we add acid. So the way you calculate it is really boring. And so I'm going to try to do it very quickly for you. So God, so if you take a kilo of lime juice, which we add, let's say it's a leader, and a kilo of sugar, and you add those two things together, now you have something that sorry, let's go. Let's go back, let's Okay, let's do it that way. Now you have two kilos, right. But you have to divide that by 1.23. Because that is the density of simple syrup. Right. So now you have some numbers, which I can't do in my head. And that is the current volume that you have. Right. So that volume now is greater than the one liter of lime juice you started with. So you subtract one liter from whatever that number is you have some other number. I don't know what it is like 600 and something 700 milliliters, whatever it is. Now you need to add enough acid such that that extra volume is at 6% acidity. So you multiply that extra volume that you have by point o six. And you add the acid and if you're making lime, that acid is two parts citric one part Malik if it's lemon, it's all citric. Does that make sense? Was that fast enough? John, am I good on this? Am I done?

Good. You're done?

Was that semi intelligible? Yep. All right. Aaron should know. Oh, I love the dang I'm liking the dang I do like the dang. Aaron should note wrote in on Instagram. Hey, Dave, loving liquid intelligence and plan on making some of the bottle Manhattan's for a small shindig this summer. I like the word Shindig. What about you? Yeah. I like my favorite thing. If it's one word maybe it's family friendly. You tell me it's not what but

I don't have a family you somebody else answer I don't

I've never been pregnant yet. I know what a pregnant lady looks like. But like what is that there was no

family and like the kids that I'm around everyone curses so you

How old are they though? two through six natal change as soon as that kid starts cursing at their parents everything changes anyway. I like shit toss as a positive thing that ship toss I like that like a like a party you know you should toss no jet family friendly. Family friendly or not family shit Toss. Toss. Toss shit show your bad should show this since you're New York, my life our life. Okay, any thoughts on using argon for oxygen displacement versus liquid nitrogen? We had a question on this. I know I use it a ton for finishes and such to prevent oxidation and can get small can called blocks. agenne. That's a good word block oxygen because it blocks the oxygen blocks ajan cheers. Yeah, that'll work. I mean, the nice thing about liquid nitrogen If you have it is it gives you a visual indication that you are being you are successful, whereas the Oregon has no visible indication that you are successful. Hey, speaking of visual indication, do you think this is a good idea in the book? How many times for the frying section? Okay, you've deep fried, right? Okay, we've all deep fried. I've done this to myself at least 10 times in my life. But I want to stop people from burning the hell out of themselves with tongs when they're deep frying. Everybody uses most people use tongs in the kitchen. And they're useful when you're deep frying, because you want to go into the basket or into the fryer with tongs and move stuff around. But what I think people don't realize or they're not thinking is that tongs are like chutes. They're like chutes and ladders for the oil. So there's always in the end, the lips of the tongs are curved in a little bit to be able to grab on to whatever you're talking, right? Is that the tongue thing? Is that the verb? Anyway. So what happens is you lift in and you pull up the stuff out of the thing. And then the grease, the hot grease runs down the tongue and onto your hands. And you can get really, really badly burned that way. You ever gotten burnt that way, John? I have. Yeah, yeah. Yeah. So what I want to do for the for the book, maybe is is like get some tongs, put it into some fake blood and like lift it up and just show the flip fake blood going down my arm and like that with anti Bernie. I think that's good. Yeah. And you don't need to wait for my book as a free tip for me to you. You're gonna do it. Just be careful with your tongs. If you're using your tongs last October Oh, wow. And when it's done, it'll be Rocktober you like Rocktober? Because you listen to all sorts of other kinds of radio stations.

You know what I heard the best you know, and there's always getting the lead out right at a six. This is the best the best channel and Connecticut. Stairway to seven.

Oh, wait, so wait. So they haven't o'clock? Do they play this stuff before? Seven?

Yeah, they play like 15 minutes. 645

It's 645. They play the whole thing as a stairway to seven maybe seven every night or just when I

didn't? I don't know. I have no idea. They heard it once.

I mean that's strong. Now I have that song going through my head. I coming in I had Motorhead in my head. I've had Motorhead in my head for the past couple of days, but now I have that in my head with the seven. Yeah. Strong. Alright, you've had lemme on your on your brain since last week. He loves it. Well, it's because I ride my bike here. And so like when I ride my bike, my my mental soundtrack is either like Motorhead Rage Against the Machine ministry, like I bike angry, I'm not a happy biker. I'm an angry biker. And so it's like that kind of not that motorheads angry, it's not angry. It's just charging, you know what I mean? So like, that's the kind of stuff I'm not like listening to, like, my mind isn't playing like, you know, heartbeat city or, you know, from the cars or something like that. Although, you know, I do like that I am a cars fan. I went through a period where I only listened to the cars, and then I went to a period where I only listened to Bob Marley. I was one of those kids that like would buy everything that someone had ever done and listened to only that for like a month or two or three or four or five or six. You don't know people like that. Oh, yeah, I was one of those people. Yeah. I mean, yeah. Well, good enough. So we have some similarities there. says a lot those kinds those kinds of kids are a certain kind of kid. Oh, for sure. Yeah, I was into kind of an addict of different musicians, just musicians and record labels and finding like obscurities of tracks have you know only released in Japan? Well, I know I know the track. Yeah, there's the only like trophy I got from it. Well, but the thing is, this is it like back in the day. It took real work to know that stuff. You know what I mean? Like like real work like you had to haul your butt down to like, you know, you know what to call them St Marks or you know, a street go to the when was weird, like bootleg record shops or go up deal with that Butthead, who was working at the store? sift through all of the blank Xerox copies on like blue and orange and green paper and like, back in the day, they had bootleg record presses like vinyl, you'd buy bootleg, not just cassettes. You buy bootleg vinyl. I don't even know how you do that. How do they make bootleg vinyl? Someone's got a press. I mean, this is like some regular like some regular like jerk on the street just had like a vinyl press. And those are those are not cheap. So I mean, there's a lot of times they sound like shit. Excuse my language. Yeah, yeah, they did. But I was happy to have them. Yeah, live live recordings on vinyl. Oh, yeah, they were that anyway. So now you know. And also, like, as a kid growing up in the 80s You know, I didn't have money and like buying an album was expensive. So like, you know, you had to know you like that album. You're taking a huge risk. I remember buying albums and be like, That's sucked I spent all my money on on that thought, You know what I mean? There Do you remember that says? Are you just at the wrong age where you just could get all this stuff for free? Or if you got a job at MTV didn't pay for anything. It didn't matter.

I only listen to the album's my parents had I don't really buy records.

What did they listen to? Classic Rock? But like Beach Boys? No. No. What is nowadays classic rock, Steve Miller. Okay. Like abracadabra style Steve Miller real Steve Melville's favorite. I had a copy of that album. That's a bad album. It's a bad song. Steve, Steve Miller. That is a terrible song.