Hello and welcome to cooking issues. This is Dave on your how to cooking issues coming to you live on newsstands studios from Rockefeller Center. Calling your questions 2917410 1507. That's 917-410-1507 joined as usual in the studio with Anastasia hammer Lopez. How you doing good. Yeah, yeah, we got John over here. How you doing? Doing great. Thanks. We got Jackie molecules over in California. Hey, what's up?

I'm in Vegas, baby

Vegas. Vegas. We'll come back to that in a second. And in our local booth here at Rockefeller Center, Joe Hayes in how're you doing?

I'm doing great. How are you guys?

I'm doing all right. You know what I have to say, for as muggy as it is outside. And those of you that have joined the Patreon and can see the video I am sobbing in a pool of my own sweat. This shirt is actually three shades lighter than what it appears to be. And unfortunately, Joe had to move my helmet. And how was that?

It was fine actually touched the mask by accident that was inside it. That was like yeah, but quick disinfectant.

All right, so. So send your molecules. What are you doing in Vegas? And are you having a good time? But are you filming the second season of hacks that will be amazing.

I'm definitely not doing that. I'm having a fine time. It's so long story that has to do with basketball and NF T's but I don't want to waste too much show time going into that.

Are you one of these NFT people?

I mean, what does that mean? That's a generalization. I

mean, are you selling like a like a picture of your own nose hair for like 8 billion Bitcoin or something? That is not what it is basically, isn't that what an NF T is? You sell a picture of your nose here for a lot of Bitcoin.

I mean, the NBA has its own project where they they make moments of games. So they kind of make these videos of plays. It's a long, long story. But I'm involved in that. And I'm here for

that. Explain this to an old codger like myself. So someone I don't even know who's playing because I don't follow sports, as Anastasia knows and hates about me, is where she does. So someone does some sort of sweet like reverse slam dunk. And then I somehow now own that slam dunk.

Yeah, instead of a trading card. Think of it as a video of the play. But it also acts as a token of your friendship. So if you have a certain amount of these are certain plays, then you get perks in the arena because they say oh, you have this and you're this threshold level of collector. It's pretty nascent and new. Do

you feel like we're living in any times? agak Do you feel like we're living in end times? Yeah.

Oh, yeah. I mean, I'm in Vegas, so everyday feels like the end.

Or the or the buffets open?

I don't know.

I've never been to

Vegas. I gotta go to the buffets. The buffets are an experience. Yeah.

COVID I've never been to Vegas, but the only reason I would go is to experience the buffets. I don't gamble. I don't go to in general shows. You know. So like, what else is too?

Different Vegas? I don't know. I'm like off strip. I went to some great Tiki bars went to a good Thai restaurant. That's kind of like what I do. And I'm here.

Wait, so you're telling me that you live in Los Angeles, California. And you go to Vegas for Thai food. I'm just trying to clear this up

to Vegas. I come but I happen to be here. There's a good Thai restaurant that I like.

Okay. All right, because it just seems a little bit ridiculous to go from LA. to Vegas for Thai food. I'm just saying like, if you're like, I'm going to Las Vegas because they got a buffet where for no apparent reason every single piece of meat is a five wagyu I'd be like, that sounds like Vegas. I go to that sound like me. You know, I mean or like, you know, you know, every single dish is brought to you buy someone on clown stilts, and they have to get it down to the table without taking the stilts off. I'd be like, that sounds like Vegas. I would want to see that. You know what I mean? But like go to a Thai restaurant off the strip does not sound like it's up to your standards there. Yeah, that's fair. Well,

I don't have clowns steal dinner money. Yeah, yeah, maybe one day you pound

the pound in the bottle. Is that cheating or low while you're out there? Yeah.

Yeah, definitely know that MBA

money. What do they drink? Are they all popping bottles? Like it's a championship game out there? What's happening?

beers I guess.

Not the Vegas. I'm imagining. Like,

I don't know. Sorry to disappoint you.

Yeah, you really are disappointed me. Of course. It's very easy to disappoint me right now. I am in a rancid mood and I'll tell you why. I have not slept in like three days. I don't know what and my dreams that when I do fall asleep have been terrible. And of course, the Stasi, you're in one of them. We're doing a demo. Listen to this. We're doing a demo. We're having some sort of wretched, wretched meal together where we're discussing the demo at a crappy diner. So far checks out, right? We go outside to load up for the demo. Right? And it's John's there. You're there. I'm there. I think there's a fourth is a fourth point, there's four people that need to make it to the demo. We like the jokes that we are have giant coolers full of stuff, right and nothing is working. Right. So if our checks out, okay, the car that you have rented. That's right, someone I don't remember who is driving the car and the three of us are waiting outside pulls up. Now. It's not a real car. Imagine if you will, a miniaturized like clown car kitty car version of like a six row and ds. So there's, like, no room. It's like almost like three wheels almost. And there's no room for anyone but the driver are cooler doesn't even really fit in the back. And I'm like Nastasia four of us and all of our stuff. Me to get to this demo right now. Why did you rent this useless thing? I mean, maybe it's cute, but why did you rent this useless thing? And then and here's what makes it the most and Stasio like Anastasio appreciate this, I think, right? It drives off without us. And I'm like, Where the hell did he go? And and starts he goes, Well, he had to go over to the hotel to pick up my stuff. I'm like, I was like, so bad. I was so bad. So bad.

Well, I mean, we can still get an Uber.

We'd spent all this money on this obviously, like fancy but ridiculous tiny car. I mean, isn't that check out?

Yeah. And the only we only do that in LA? Only.

I'm not gonna go or

crappy. Out here.

We're seeing see what it's called. For those of you that have never rented a car in New York, right? Like, if you don't have a lot of money, and if you've ever known anyone in film or production, you only rent from CMC rentals. Right? Maybe our two our two do they do that? Now? They need a fancier truck. Aren't people need a fancier truck? Yeah. So CMC rental, you show up? And it's like, they don't ask for any ID rights. There's no video. Yeah, you can rent you rent these giant trucks. They don't. They don't ask you whether you've ever driven a truck of this size before? No, they just hand you this giant truck. It may or may not work and you drive around. But it's so much cheaper than then the evil U haul people. I'll never I tried to never rent U haul. And I try to tell people never to rent U haul. If anyone out there works for U haul and wants to convince me differently. Please tell me but as far as I know, they're the worst. They're the worst rental company I have ever dealt with in my life. And let me tell you this, if you're going down the street, if you've never moved before me, I don't know who you are, where you live if you've never moved before, but if you've never moved before, and you see the sign that says like 1995 No, no, a U haul costs minimum 100 bucks, a U haul costs a minimum of let me say it again. 100 bucks, at least here in New York because they're like, well, if if you don't get the insurance, and there's even one thing on it, you pay for I'm gonna I'm gonna renovate the whole damn truck, and you're gonna pay for it. Then you're like, Oh, crap. So you pay for the insurance. It's 50 cents a mile. But by the time you're done, it's 100 bucks. Anyone have a an alternate experience with them? That's pretty accurate. Yeah. And I say on the air once that one time I went to go rent there. I was moving my entire apartment. Now, for those of you that have never had the pleasure of moving an apartment in New York, you pull a truck up to your apartment, and no one can easily get past you. So immediately the horn start going, you have the flashers, you have someone waiting down because you're going to get a billion tickets. It's a freaking nightmare in general, right? Yeah. Right. And you only have the truck because you can't afford to have the truck for two days because even though it's only $100 That's that's all you had you gave all the money to the person so that you can have your deposit. Am I right? Okay. Show up to the U haul. Not open line out the door. Now, about an hour and a half, two hours after I was supposed to have the truck they open up and the line now is like all the way down the block. And the reason every single person who was supposed to work in the U haul that morning, was in jail, get this separate incidents, separate incidents. Then the manager who they rousted out of bed to come open a U haul now. She's pissed at all of us as though it's our fault that her staff is in jail. Which one was this? 100 120/5 and Broadway 127 or whatever to the one that's above 120/5 Street on Broadway, right right next to the overhead tracks. It's a big lot. They have a bunch of U hauls there. It's a good mean theoretically, it's a good place to get a U haul to As big as the one over in Chelsea, you know? Anyways, so then, you know, finally so I'm four hours late for moving right? And again, my window is tight, right? I pull the truck up. I move all of my stuff down. John, you'll appreciate this from a fourth floor walk up. Yeah, right. Get it into the truck, get it to the new place. Put the key in to go return the truck. Turn the key in the door. What happens? Snap? Snaps snaps U haul is in the middle of the street. You always in the middle of the middle of 106 Street. Right? Snaps unlike

the hell was out here stepping in are no empty.

I don't remember it was a long time ago. So I call up the U haul. And I'm like, yo, you need to come get your truck. I think it was done. I think it was over because I said you need to come get your truck. The key broke off in the lock. I don't know what to do. You know what they said to me? You ready for it? Even though I bought all the insurance you ready? call a locksmith? call a locksmith? What? What? What? I was like no, I was like, No, I think I eventually did have to call a freaking locksmith to get the frickin door open to return their truck. It was I mean the worst is don't rent from them. And every other occasion when you rent from them. You want the small truck right because you always want the small one MC Lamaze attic in it, you know I'm talking about Yeah, yeah. And my grandma's attic was a real attic. People my grandma had an attic. Not some like weird Well, actually, that's not true. My grandparents had a motorhome with that little thing over it. And that's what I had to sleep in that time that Taffy wouldn't let me pee, which is why I hated that dog. But I will not go into that story again. So they always then give you a giant truck you don't need which then takes you know, a billion times more gas nightmare. Do not rent from them. Anybody else? Now again, if any of you out there work for the U haul Corporation, and want to convince me that somehow a I have an MC maybe it's only every single U haul I've ever been to that is terrible.

Maybe it says New York ones maybe.

Maybe let me know, let us know on at cooking issues. And I'm willing to have you on the air to discuss it. And I will retract anything negative I've said about the U haul Corporation if in fact, I am wrong. Oh, and the reason I'm in such a bad mood and couldn't sleep is because this weekend I was cooking, I was doing an outdoor cooking thing for the book. By the way, I found a new grill. You ready for it? It weighs two and a half pounds razors. It's kind of a series all light technology. I really appreciate the way it works if you have like those aluminum folding chairs, right. So it's imagine like thin versions of those like aluminum folding chair tubes that fold into like a like a like a square and you open it and it's got like four posts sticking up, right? If you kind of can you picture it so far, like with Nexus in between the posts, okay, then it's got four angle pieces of aluminum angle, real light that almost look like like window frame angle, or like, you know, like the bottom of the blackboard like that. And you slip them over the posts. Alright, with me now. Okay. So now you have the four posts with these four angled brackets. And then they have a stainless steel mesh square, almost like a handkerchief, right with grommets. And you push that over the tubes. And that's it. And that mesh, like let's air up through to make the coals hot, or the wood or whatever. But because air is going up the whole time, it doesn't get hot enough to melt. And then last but not least, they give you a little reflective piece of like, reflective stuff to put on the bottom so that you don't light whatever you have it on on fire. And I was like, Okay, I'll see what it can do. Right. And so I filled that sucker with with with lamp, hardwood charcoal, and there's a little folding grill that fits on top of it so you can grill. It's kind of a little bit of a monster. Like you could go to the beach with that thing. You know, and it's a lot cleaner and easier than lugging around anastasius old favorite a Smokey Joe, or the Smokey Joe. Yeah, Smokey Joe is the miniature Weber. Yeah, I remember when we lived that thing off inside the French Culinary Institute. We we were like, we're like I'm gonna grill these burgers for real even though we're inside the French Culinary Institute. They're like they we can't just like go sweat it and I brought the smoky smoky Joe in and put this chimney started right under the hood. Oh man. I can't believe I didn't get fired from that place. Yeah, almost forgotten now because the school closed down. So anyways, so I'm cooking outside. Also I cook some more miracle pork we got to talk about by the way people I know I've discussed the miracle pork several times, which is theoretically injected, but with duck fat by the SAM Weitzel Corporation. I've done some more research this weekend when I cooked my last batch of miracle pork. I could see the fat injection so someone tweeted in and said I don't believe that it is injected with fat it is injected with that I can see the fat injection sites at certain places when I cut into it. I am going to start figuring out a recipe for the optimum injection of duck fat And I think they also injected with like MSG, because it's so damn good. You know what I mean? Like, like that, like we ate that I served it to everyone started to Wiley, you know, Wiley, my sister in law Miley. So that's, you know, Chef, Editor in Chief founder of the Food Network magazine. And like, you know, the rest of the family and they were all like, What the hell is this? What the hell is this is porks a miracle? So I got to figure out how to make it out of because Sam wax was completely on what's it called an unreliable you know, we waited like months remember job we waited months to get the miracle pork Now speaking of waiting months, you know what's coming up. I had my first real tomatoes of the season. It's going to be it's going to be at Ruby's time soon. And I'll talk to you about them after I haven't going to shoot that for the books anyway. So I'm outside and as anyone who knows me knows, I was completely covered from head to foot, right? I had my sneakers. I had my Darn Tough wool socks on long sleeve shirt. A leather. Sorry, a felt hat. Right. Broad brim I was out there cuz I was cooking outside. The next day. I have the worst bug bites I have had in decades. Okay, now listen, again, for people who don't know me. I am usually covered head to toe in dt. I believe in dT dt is a miracle dt, D E T is God's gift to human. I love dt. I like us. People used to joke around my family would joke around that my cologne is DT like I was just made of dt 100% dT dt everywhere, right? Yeah, dt, right problem is this. It used to be the only war natural fiber close. But now that I have more of these kind of technical, you know, synthetic close, dt will eat straight through them. Like if you spray DEET on like, you know sneakers or if you spray DEET on like a synthetic pants, it'll just chew a hole straight through them. Same with like a lot of raincoats and whatnot. So I've moved to Picard him right. But I didn't have the extra thing of Picard and because I packed it for DAX because he was going to camp so I forgot to put on bug spray and I went out early in the day and cooked all the way through till nighttime. But here's the weird thing. See if you guys anyone out there is a bug specialist. I only got bit on my feet and my knuckles. Not on my legs. And my hat is 100% deep at this point after years of spraying it with DEET so I'm sure nothing hit me in the head. What only bites you in the feet when you're wearing shoes and socks. What is that? What is that are on the knuckles so I haven't able to sleep because it just itches so much feels like poison ivy is the worst. That's why I'm in a terrible mood.

I don't think mosquitoes are gonna get through your socks in your shoes.

I know so what is it?

Maybe while you're sleeping?

No because then then they would have gotten more of me like because I got nothing on my on my arms and I was you know wearing a t shirt and sleeping Chinese when I was sleeping they would have gotten my legs. It's a mystery isn't to mystery. If we were further south, I would guess chiggers, but I don't think we have those up here.

I don't even know what a trigger is.

It's a small spider related mite. That That is nasty and makes terrible, terrible bites. All right. Miguel Khan says, and this is a follow up from last week in a couple of weeks ago, you briefly mentioned how oil works to desiccate the surface of something that is being sauteed and therefore assist in achieving a crispy texture on that note crispy always good, right? Always good. Crispy. Have you ever used crispy to mean something bad? Now, right? No,

no, it's good. All right.

What about golden brown? Golden brown? Always good, right?

When could that be bad? When could that be bad?

I wrote the words golden brown in the book. And as I wrote them, I was like, this is never bad. A golden brown is like always good. Like, there's reach and golden brown. It sounds eerily Yep. Maybe I should call the book something like how to make something crispy and golden brown instead of the miracle of moisture management. My editor was like, I don't know about this moisture thing. I mean, she hasn't talked like that. But you know, oh, by the way, people. I got some not safe for radio stories relating to my old editor Maria Guarnaschelli. Amazing. Write styles. We can't talk about him. But I know that's me. That's me big T Wow. All right. I'd love to hear you get into the weeds more on the mechanism of a crispiness I'm guessing this will take up a large part of the miracle of moisture management. That's true, because it's not just keeping moisture in it's also getting the moisture out therefore you can create the crispiness on the outside of things now John, or Joe or Anastasia Jack? Why don't you guys talk to me about crunchy versus crispy?

Crispy is more fried chicken crunchy is more Kellogg's Frosted Flakes.

Huh huh huh well crunch continues right? I think of Chris I think of like the first byte of a crispy exterior but crunch is kind of like that makes sense.

In with Joe, what do you got?

I'm not sure. Yeah, it's kind of hard. Sorry. I'm not sure. Crunch verse crisp. I mean like a potato chips got crunchy and crisp. I don't eat fried chicken. So I don't really, in general or just you don't do chicken. I don't like chicken on a bone. Oh,

you know what? Now there's my life. You know, all my chicken is boneless including the legs. I make something called a leg ball. Wow. Ooh. So here's how the leg ball works. People are gonna give you this secret. And hopefully you will enjoy it. So what you do is, is I do the standard eight part chicken. Alright, eight part chicken means legs. Thighs, that's for Brett, breast, breast Wing Wing, eight, eight part chick and in the back is not considered one of the parts, right? Well, they usually keep the back in or if they're going to do it on the bone. So I do two boneless breasts, I typically don't take off the tenderloins unless I'm doing some unless I'm doing a turkey where the tender ones are huge. And then I also cut the breasts in half. Alright. Okay, I leave the wings in the bone. But when I take off the thigh, you take off the thigh leg pieces at the same time. You then slice directly through the joint between the thigh and the leg. That's the most satisfying part of chicken butchery by the way, like the most satisfying part of chicken butchery. I mean, like, I mean, I don't mind like we so we, when you when you do the first slice on when you're taking the leg off, right, so you, you bend the leg away from where the breast is. And then you Nick this skin closer to the legs, you want to keep a lot of skin on the breast right? And you push it in, and then when the whole thigh peels away from the body and you flip it over and go pop and then cut that oyster out of the back, also satisfying moment and chicken butchery. But when you just lay that thigh leg down on the table, and you just take that knife and it just goes, flew and just goes right down to the cutting board right through that knuckle joint because you hit the cartilage just right, most satisfying portion of chicken butchery. Alright, so so then what you do is you take the take that get get you get you your kitchen, cheers. All right. Take the kitchen, cheers. Grab the grab the leg, right point, the point the the bone part that you just cut, right, the part that attaches to the thigh pointed at you and grab it like like what am I grabbing it like like a like a like some kind of like a juice cup, right, grab it like like fist, you know, then take the shears and then go in and push the shears along the along the top of the bone along the meat and go snip and do a snip, like, like, push into where the tendons attach and go snip, and then do four snips. Snip, snip, snip, snip in a circle around the bone, turn it around so that the little ball right that you would normally hold it by is there, pull the skin down, you know, so they just taut. And then snip the entire end of the bone off, right. And then you know, make sure no bone flex get in there, turn it around. Now hold the thing. What is this like holding it like hold it like you're holding a tennis ball in your hand where you hold all the meat back and all that's coming through like your hand is that the fat into the bone you do the snips, then grab the bone with the other hand twist and rip it out where key you tried like your one hand holding the meat is holding as much of the meat back as possible. And you rip that bone out. Right and now you have a boneless leg ball. And when you when you batter and fry the boneless leg ball, it turns almost into a perfect sphere. Especially for you, Brian it it gets all nice and soft. Because the Brian gets into where you rip the bone out. The entire thing is this salty, delicious, perfect sphere of chicken hood. That let me tell you something. If you've never had a chicken ball, you're in for a treat. You're in for a treat my recipe for Food and Wine Magazine on fried chicken right, which has I don't know, like a lot of good reviews on it. I gave them explicit directions on how to do the full boning including the leg balls. And they're like, too complicated, too complicated for our readers, and they omitted it. So like if you follow that recipe which rules are that's like a 20 I'm making that recipe for like 25 years so I'm sure like you know, I'm probably have changed. I gotta go look at that recipe again. But Lake balls I'm making for a long time. They're delicious. Okay,

you're gonna try that tonight. Joe.

I might. That's a great idea. Yeah, I might have to go through this video again and kind of washed away his hand movements.

Yeah, that's gonna be in the book by the moisture management books. Anastasia, I noticed that you somehow didn't chime in with your crispy versus crunchy. What do you what do you feel the differences?

pero crispy yeah crispy is like fried chicken and crunchy is like I don't know like like Frosted Flakes I agree with you

with crispy is Frosted Flakes, crunchy, crunchy spicy crispy chicken. See for me it's like I think crunchy for especially like a kettle chip Joe like on potato chips. I think those are crunchy, right? We all agree like a kale chip is crunchy. And like for me crisp is like almost like what a cracker does. You know what I mean? Like, it's hard. But when it breaks up, it doesn't break into sharpness, maybe, but I could be wrong. Anyway. I still have not answered your question, McGill as regards oil and advancing crispness. If I'm talking I'm talking about so Tang is probably just the fact that it's very difficult to get good contact between a dry pan and a no and a foodstuff. And in order to make something crispy, you need to desiccate it and you need a moisture you need a something that can conform to the surface of the product that you're trying to saute. And at the same time can get the high enough temperatures that it can boil away all of the water at the surface and also transfer heat to it at the same time. So oil is the only real thing that can do that. Do you think that's what the I was talking about? Was that an answer? Yeah, that's an answer. It may not seem like Well, I

think it was so you know, went back and listen to the episode which was a lot of fun. The two things I think you could have been talking about were either the April's keeper and the one listener was referring to like the blanking on the the Japanese term for those little

balls in the Yeah, the takoyaki

Yeah, exactly. Yeah. Or that or fried chicken for you.

Well, it's really fried chicken obviously. It's like like the like oil conforms oil has the ability to both conform to the surface and desiccate at the same time and nothing else does. This is why Frying is the greatest thing that's ever happened. You know, I mean, like, I just love frying. Yeah. All right. Well, if I didn't answer that, they'll come back. Come back. Yeah, if I didn't answer that come back with like a very pointed question. I'll try to give you a pointed answer. Josh Seeburg wrote in I recently tried to make a milk punch in the spins all and although the curves were separated, the drink itself was still quite opaque. By the way, I've been told that I say opaque wrong. How do you guys say it? Paik opaque? And what do I say? What do you say Joe? opaque? What do I say? Okay, okay. So you guys can hear something different from what I'm saying and what you're saying? Slightly, because I can't hear it. I've been told by many people that I say it wrong, but you put an eye on it. What are you doing? Oh, no, I also freakin say coupon. I mean, like albums. I say that too. I say album. What do you say?

No, you don't? What do I say? You say album. It's really weird. That's really being

weird. Wow. All right. What else do I see here? I think that's it. I will occasionally bust out the new killer area. Because Oh yeah. As a result of nuking, right. It's nuking Nuke, and then EULAR. You know what I mean? Nuke I know it's nuclear people. But I definitely are you guys. coupon or coupon people. coupon?

coupon? coupon? Cash Coupon?

Oh, yeah, finally, someone? Yeah, Jackson coupon.

Long Island baby.

Yeah, listen, I need to get we discussed this on air that we've discussed a million times the steam cheese, so I won't bring that up because it will make mistakes even more angry. But have we discussed the Flying Nun cheese? Don't know. So you been John to this restaurant, right? The one that makes the Flying Nun cheese in Manchester, Connecticut. Connecticut is such a treasure trove of weird little weirdnesses. Right. So there's this restaurant called Shady Glen Creamery in Connecticut. I've never been but now I'm dying to go. Here's what they do. They have like a chrome flat top. By the way. For those of you that have never cooked on a chrome griddle, do you know why chrome griddles are so nice. Anyone? Anyone? Anyone? No emissivity. So what happens when your especially a very large surface it's kept at a hot temperature. It radiates a lot of heat at you surprising amount of heat right? Especially if you keeping it up at like 375 400 It says spraying heat out at you and radiant heat on a griddle is useless because rate because griddles are 100% Contact cook and conductive cooking right. So any radiant heat that's lost not only burns you but it's also wasted energy that you could use indicate in the griddle huddle. So cron griddles, for anyone that has one or used one, everyone knows that they're awesome as long as you keep them clean, and don't dent them with, you know, like implements that you smack them too hard. So I think it's Shady Glen, I think Have a chrome griddle but I'm not sure Don's been maybe he looked at it. So then you they pressed a burger not too flat not fat flat Smashburger style that after they flip it they take out not one, not two, not three, four slices of whatever special blend American cheese they have. And they layer it like like Tic Tac Toe for pieces right touching in the center right? So that so that over half of the of each slice of cheese is on the griddle, right? Then it like free goes up it like gets all crispy crispy melted around the outside onto the to the to the griddle. Then the person takes their spatula and just goes shoop shoop, shoop, shoop and lists them all for up into like a nun's habit shape. Like like The Flying Nun and then takes it off the grill puts it on the bun and it stays up in the air. Like like a like a cross between the Flying Nun and in the feed me the feed me plant from Little Shop of Horrors. And apparently everybody loves this day and cheeseburgers who has it? But it's in Manchester and who the heck has the time to drive an hour away from anything that you've ever gone to to go to Manchester and you've been there? What do you think about this burger?

I liked it a lot. But also very good ice cream.

Yeah, yeah. As good as the as the UConn dairy stores ice cream,

the Dairy Bar? No.

This is another Central Connecticut thing I've never done apparently UConn has a really great Ag department and they have the cows and then like, you know, like a couple feet away from the cows. They have the ice cream store where they take the milk from the cows and make the ice cream right there. Yep. And from all accounts on point for good ice cream on point while the people at Glen took the ice cream course at stores so they really Yeah. Oh, I would like to have if anyone out there I would like to have an ice cream off between graduates of the Penn State Ice Cream program. And the UConn ice cream program in like, like like an ice cream like ag school. SmackDown now my grandpa course all school Penn State so I'm a little bit rooting for Penn State in this event. I've never been to either of their ice cream stores, but I've been to Cornell's ice cream store pretty good. All right, no fine ice cream stores. Wait, didn't answer Joshy burns question. All right. I recently made milk punchiness bins all and all the curves were separated the drink and stuff was still quite opaque. That's how we got off of this. The word opaque. I assume this has to do not with it being filtered through a mat of proteins like like it would be presumably if you're doing it through a super bag. Is there a workaround for this? Or am I bound to old school drip process milk, punch in milk punch in? Well, in spins all on absolutely clear milk punches are better done in batch mode. The good news is is that batches are extremely fast. So you you only have to spin a milk punch in a spins all for like four to five minutes, turn it off and pour out that 500 mils and then go again. And so that's how I'm going to do it. And then if I need to do large amounts, like gallons, then I will you can do it on a on a super bag or do do a double spin that answer the question, John? Yep. Okay. Daniel Glover wrote in, presumably a different Daniel Glover. Yes. Yeah, I mean, or you're not you're you're the other one's a different Daniel. I'm apologize. You're your own Daniel Glover. Anyway, I had a question about the lime quinine cordial from the cocktail class he did a while ago. So lime, quinine. Cordial is where you take clarified lime juice, put peels into it, sugar, boil it, then strain, then you get rid of the peels, then you add enough extra acid to it to take it up to the acidity of lime juice, then, because remember, the sugar has diluted it and then you add quinine. So it can be used in things like tonic syrups and whatnot as a tonic syrup, I should say. Oh, and another thing about that a turn do you do know I was running some tests. And that if you have a different sugar that you're going to add to a product and you're going to bottle it and you want stabilized cordial flavor. You can boil the lime juice without the sugar and then add it to your batch and it gets that stabilized cordial flavor. Even with peel even though you haven't boiled it with the sugar. I just ran that test a couple of weeks ago. So you're welcome if that was an issue for you. I'm getting married on September 5 and have to come up with a signature cocktail. I was wondering if it is possible for me to order this cordial somewhere. Thanks, Daniel. Yes, and congratulations on on the marriage. Hopefully the Delta variant doesn't hose you guys down and you have a fantastic wedding. Go to gush.com That's gsh.com And they I know for a fact that they just made a new batch of quinine, lime cordial. And it should be on sale if not now tomorrow or email them and you can get it there and I'm sure they made enough for the whole wedding.

Andrew Cuomo just resigned really?

Well, at least I know you were looking up news on your phone while we were busy doing our jobs, but did it? I didn't think he was gonna resign. I mean, it's not a political show, but I just didn't think he was gonna resign. Yeah. Staying out of it. I'm not saying whether you're for or against it. Did you think he would resign? Yeah. You don't want to get into even that. He's not denying. Isn't he shaking his head? Yeah,

I didn't think you

were I don't think he hang on to the last, you know? Yeah, man.

Daddy's gonna, like keep his fingernails in the desk, and they were gonna have to pull them away. Wow.

Yeah. Yeah. Yeah.

You know, his brother was at Yale in my residential college, the year above me. I only met him once. He was trying to find a friend of mine. So when I started going out with my wife, I still lived in the dorms. And I wanted to be able, so I had like a decent Macintosh at the time, and it had all of the games on it that people want it. So this friend of mine named John morning lived in that in in the room next to me through our fire doors, we all had fire doors, right? And so I you know, I needed to move the bed because, you know, might you know, the person who's now my wife was coming over to my room and I will you know, but I wanted John morning to still be able to like come into the room to play my Macintosh because you know, I didn't want to like BullGuard my computer because he had gotten used to being able to use my computer. So I took a circular saw and I cut my fire door in half like the Dutch doors right and added like a little extra support bottom hinge so that you could just leave the bottom section shut. And I left the doorknob on the top section and it swung right over my bed so like you would just open the fire door over my bed walk over my bed and go use my computer and so the only time I met Chris Cuomo was when he knocked on flung my the the Dutch door open was like morning in here. I'm like nah, do John's not here right now. I was like, Alright, and that was it. That's my only Cuomo. There we go. It's Melanie Cuomo. All right. We'll Robinson wrote in Hey, Dave, stars John, Jackie M and Joe. In the post pandemic world. I work a prep at a farmers food market in the Midwest for small pasture raised meat farm. As such, I'm always looking to cook the underused cuts for the market. Our current contender is lamb fries. Are you guys know what lamb fries All right. Do you know? Yeah, it's, it's Lambos Lambos that's one of those euphemisms. lamb fries. I think we'll do this and just wanted me to go and say do some Deez Nuts.

Wow. I like what he says next to

we have a veritable sack full of them in the freezer. is good. I have a copy of Mick Loggins book. I don't have that. Look, John, look up that book and found her applications delicious, but not particularly marketable. Any recommendations? So my question here, first of all, I have to say that the only time I've ever cooked balls of any sort, I completely ruin them. Like, how many times stars are you an old Val Kilmer fan?

No. Did you watch this thing? Is that what you're talking about it? No.

Do you remember the movie top secret? No. Oh, anyone here? Joe's got some top secret Jonah's course yeah, there's like few of top secrets. Really? Well, original one with you know, the, you know, the French Resistance guys chocolate chocolate mousse and then and surf Nazis must die. I mean, like, you know, it's classic. And it's early about early Val Kilmer. I'm sure it hasn't aged well, but you know. Anyway, so he's in this restaurant. And he doesn't understand I forget whether it was French or German, his restaurant, he doesn't understand what the ordering so he orders hog balls. And it comes to a platter comes with a bunch of flaming hog balls on it. So I saw that. And I was like, I'll cook some hog balls. And so like when I did a medieval feast, like there was a recipe, one of the medieval feast I did with my mom, there was a recipe for hog balls, but I completely ruined them because there's no internet. This was in the early 90s. I mean, there wasn't internet, but there wasn't like internet recipe for hog balls. It was easily searchable on Excite, you know what I mean? It's just what you were using at the time. And so I didn't know to peel the outer membrane off of the nuts. And so you have to you have to take the nuts and you have to slice the top and the bottom. Remove the outer membrane and the epididymis, and then you have the gland in there right? And then that you're supposed to then soak that sucker in like well depending like to get rid of the kind of if you don't want that more livery flavor, soak it in water or milk for a while to kind of leech out some Mother leach out some of the game Enos. Right. And then you slice it and I think you're not supposed to cook it for too long or it's gonna get real tough, right? So, typical recipes are fried. Right so you saw it at first, you know Brian and get some flavor into its are fried, sliced and fried or skewered and kebab right? But definitely not like boiling them. They were the chewy is nuts. They were like chewy, nasty nuts and we were all like, oh, okay, thank God I had a lot of other good food. Thank God. So, again, I was so traumatized by the one time I clicked hog balls, that the other one you can buy in Chinatown all the time that I could not get to taste good was this is how it's marketed. So I will write I will say exactly what it says on the package. Beef Pizzle. Beef Pizzle I was not able to make it taste good. I tried. In fact, you stars. You took it to a party once as an fu that's true. Yeah. How was it?

I don't think it was good.

You like, for some reason the Stasi was going to a raw meat potluck. Remember this? Someone Someone threw a potluck where they like, bring something to put on the grill? Yeah. And you were like, Okay. And you brought a styro packed thing of beef Pizzle. I remember we walked over to the to the market the one on Hester and and what's that? Hester and Elizabeth, right. It's changed its name since then. And you walk over the case. And you're like, that's it. And you grab the pencil you put it in your bag. I wonder whose party it was in Long Island because you like it was sitting on the train for like hours in my bag. Whoa. Oh, beep beep beep beep basil. So back to these nuts. Listen, I mean, you if you're not able to sell them fried. First of all, like, there's a whole cultural shift here. Right? So like, a lot of like, I think a lot of women don't care, right? But like men are like, Oh, I can't eat nuts. But then like a lot of other men, like depends on your culture, right? Or, like, if I eat the nuts of something that I think is strong, my notes will become strong. You know what I mean? So like they like like, it's all depends on what kind of culture you're in. But, you know, people eat a lot of Rocky Mountain Oysters in the in you know, over in Denver, they even sell them apparently at the at their. What's What's that think of Stadium? You know what I mean? And those are breaded and fried. If you can't sell that, what about you grind it up and just make it into like a lamb scrapple like, make a lamb scrapple and just grind up the nuts into him. And then along with other pieces of meat that you have leftover, some sage, some rosemary and that sucker, some cornmeal. I mean, you don't have to say nuts on it. If you're making a scrapple and everybody loves Scrabble. Isn't