Hello and welcome to cooking issues. This is Dave are on your host of cooking just coming to you live from Rockefeller Center on News studios join not with the Stasi to hammer Lopez because she is in a big fat airplane flying from here to Los Angeles. But we do have students with John, how are you doing, John doing

great. Thanks,

Joe Hasan. Hey, how are you guys doing? Well, I'm live from Mexico City, Jackie molecules. What's up? Oh, yeah. Now, I want to know I gave I gave Mr. Ma by the way, call on your if you're listening, live on Patreon, call in your questions. 2917410 1507. That's 917-410-1507. And if you'd someday like to listen live, you can just join our Patreon. It's not that much money. And we're still gonna give you this stuff for free on Friday. But if you join it, like it helps us to be alive. Right, right, John. Very true. Yeah. And where do they go for that? Where they go for that?

patreon patreon.com. And then look up cooking issues in the search bar at the top of the page. There you have it. It's right up

there you can I just say, well, first of all, I'm going to I'm going to shame Jackie molecules a little bit. He's in Mexico City right now. And he's not I think that far from the one of what I think is one of the finest markets in the world. One of the finest ones that I've ever been to is the Merced in Mexico City. Now, if you like food, the Merced is a great it's a great market. Man. Am I lying about this? Anyone who's been to the Merced gonna call me a liar. It's amazing. Amazing. Yeah, you know what, like, everyone goes, APE crap over what's that? Forget that name just shot on my head, the Barcelona market? Oh, if famous, yes, we don't need that as well. Listen. I've been to a lot of markets. I think the Merced I like it a lot because it's not just food. Like I said, they have cut rate Kenyatta dealer. So we say used to, and I don't, I don't know where I can go get some of the best fruits around. Amazing freaking, you know, tortilla game, and pin Jada's. It's a good mix. So I told him about one of my all time favorite people, which is the squash blossom lady in the Merced, who is like fresh pression. She's got she's got like the big ball of masa. And this is the best thing about them. They get the big ball of fresh masa. And I didn't ask her I was like, Are you using my Seca? Are you actually have someone do genetics to music? Come on, man. I'm not. I mean, I'm a bad person. But I'm not. Like, it was not that I'm not a terrible person. It's just I don't like embarrassment. Like when I'm out, like I saved my embarrassment from my private life, or maybe for the radio here. You know what I mean? Anyway, but her fresh press. Masa game is on, on point. So like most people who in the US, we're used to like the kind of roundish tortilla press, you know, you guys know I'm talking about roundish tortillas. Which, by the way, they're all garbage. Do you ever notice guys, how the spacing in a tortilla press saw works? How its socks? It's like it's not spaced? Right? You know what I mean? So they always come out like too thick and you can't adjust. I don't know how, in Mexico. They're using I think the same thing a lot of people but somehow I think they're made in Colombia. I think that Victoria stuffs all cast in Colombia, which is what a lot of us use. Anyway, I digress. She has a bunch of people have these what look like long presses, right? They're longer presses with a piece of frickin like, inch pipe as the pull handle. And so she can make like longer things like they're still thin like a like a regular tortilla. So it's not like a telecoils press or something like this. You know what I mean? It's like pretty thin. But she just goes takes the ball goes back and she's got like the big like, like the big disc that she's using for this for these squash blossom case ideas which are still corn by the way. She's making a corn we call them Casey. I don't know what she called them. I just ordered them anyway. And the big giant as I've said many times, I'll continue to say it contract or bag full of squash blossoms, which if I had to buy that here at the Union Square Greenmarket, I just don't have enough cash left in my bank account to do it. You know what I mean? I just don't have it. And then just imagine trash bags and then I remember I had with me someone who's a Venezuelans native Spanish speaker and I was like, Yo, I need you to ask her if this is like Did we just happen to hit this at like prime squash blossom season? Is this like the freaking like cicadas coming out? And that's why I can have so many freaking squash blossoms is because it was a life changing experience. And he talked to her she goes, we have it like this all year round. And I was like, oh my God and I have to get back on an airplane to this state pit. Anyway. So saying all this jack has had to week to go find her. Not only is he not founder he tempted yesterday because he knew I was going to shame him not going to the squash blossom lady. And you got turned back by a rainstorm. I did. Yep. rainstorm.

And you're absolutely right. It was Monday and I was like, Oh, the show is tomorrow. I have to go. And I got rained on.

And I know you're trying to win right

after the show. All right, there you go right after the show. Yeah, I'm gonna take a video or picture and I'll put it on the Patreon.

I have to say, you know, I only went to hurt you please do. That'd be amazing. I have to say I'm gonna go look at some point someone asked me to. I don't think it's in my phone anymore. Someone asked me to find her and I geotagged her on an image once for somebody. So I got I made that I'll look for it if you can't find her, but I don't remember how lychee operates has been a bartender said it's like enormous. It's the size of a celebrity. It's the size of the town I grew up in. It's the size of Mount Kisco, basically. And like I say, like, it's like, for those of you like New York isn't what it used to be. But it's still a little bit like this growing up in New York City, do you? Well, you know, but whoever, whoever, John, you people have been around here, right. New York used to be much more so than today divided into specific neighborhoods. You know what I mean? There wasn't just a Flower District, there was the artificial Flower District there was the district where you could you know, where all of the floral trimmings were right. In our area in the garment district, there was the area where all of the fabric jobbers were, and then there was the area where like the trimmings and the buttons people were right, there used to be an area where leather crap was it's like, everything had an area because back in the day, without the internet and without shipping. What are you going to do? What are you gonna do? You're going to drive all over this freakin city trying to pick up if you know, you know, you need to go you go to that neighborhood. And it was kind of to say what kind of cool it was kind of cool. That being very nice. Yeah, yeah. Like, you know, over near where the Nomad bar used to be. That was, for a long time the illegal wholesale district. That's where like, you know, like a lot of the stuff was sold out is amazing. And like also like, so it wasn't just ethnic enclaves neighborhoods for things like restaurants and people like literally li Chinatown, whatnot. Which by the way, like, I need I'm so out of date on New York City's Chinatown's they I am so out of date, I need to learn more about my own city and this one more great before I get into it. A lot of people say that Los Angeles has, like more interesting or more diverse restaurants than New York does. Right? You've heard people say this right, John? Yep. You know why? Because they're looking at, they're looking at Manhattan. He'll, they'll get Manhattan. There's this place called queens. You know what I mean? Like, which is the most diverse place on Earth? Queens, you know what I mean? It really is so I don't know. And I shamefully shamefully she is I haven't been eating out since the since the COVID. Since the pandemic shamefully I know very little about my own city. I've never been to the Sri Lankan neighborhood on Staten Island to have the food over there. Whatever. Yeah, I know, it's because I'm an idiot. And guess what? I love Sri Lankan food, right? But it's like, it's just, I don't know. It's so weird. We're so weird here in the city. Like we think we know so much. And we don't even know our own city, half of us. You know what I mean?

Peter says there are nine Chinatown's in New York City, but throughout the boroughs,

right, it's what the interesting thing about this because I drew I biked through a Chinatown I had never been to before. Not the one that's in Sunset Park, but the one right next to Sunset Park. And what's interesting about each one of these is they're all different. They're all you know, they're all focused on a different thing. And I just know nothing about it. So I need to take, you know, after we get our business straight, John, I need to take some time and reacquaint myself with the foodways of my own city. You know what I mean?

Absolutely. Yeah.

Anyway, oh, so I have another thing to food shame you about Jake was ashamed. But so don Lee, you know, my partner had existing conditions. We were down years ago, in Mexico City for tales of the cocktail Mexico City. And by the way, this, there's still chance to sign up for the tales of the cocktail thing I'm doing. Yes, there's finally let's push that out there.

So on Thursday, September 23, at 1pm eastern central time, Dave along with Derrick Brown, Shannon Mustafa and IV mix, we'll be speaking about creativity and cocktails, and it's gonna be great. So go to tales of the cocktail.org to get your tickets.

Yeah, so again, the pitch is different people all you know called Creative by other people. What do they share in common? How do you find your own creative voice? Blah, blah? Yeah, can you smack it right? Pretty much word. Oh, speaking of blah, blah. Yeah, can you smack me before I get into this thing I needed to tell Jackie molecules about next week. I will not be here because I will be doing a teaching at Harvard is live again this year. So I'll be in Boston. We got to figure out for your Patreon people, let us know what we can do to make it up for you missing the show. Let us know what we can do. And we'll try to do some fun for you, right? Yep. Yeah. The Stasi wanted to do a pop up in, in Boston, but it was just, it's just too too too much too fast. Because like, it's, it's, it's hard for me to just walk in and do something like that, because it makes me real nervous. You don't I mean, John, you know me? Yeah. Yes. Yes, I do. Yeah. Speaking to real nervous, a little bit of a teaser, where we were shooting some of this video for this. This product module does not by the way, it's not the big. It's not a it's a it's a it's a series all related product. I'll just tell you that right now. It's not the VA. I don't want to hear about it. It's not the VA toward shooting the video for it. And I have to edit it because we don't have we don't have the ability to hire someone else to edit it. Is there anything worse than editing your own voice?

Even just listening to the podcast and hearing my own voice? So I had to do that the other week to get to a bad question. That was breath not fun.

Yeah, I mean, I'm no, I'm no Adam Driver. I'm not going to storm out hearing my own voice. But like, that's, what was that? Was that NPR Eastern data? Yep.

Yep, for sure. I

think Terry Gross. Yeah. Six, no one storms out. And Terry Gross. You know.

I think that was it.

And he is Lee's Yeah, it's amazing. I didn't even say anything, right. She during the clip, he just dropped the earphones and walked out. Yep. intense, intense. You know what he needs? He needs that what's his name Vince Vaughn, with ear muffs from, from Wedding Crashers or old school, whatever it was. Alright, so here I am on the next thing to shame you on Jack. So Don Lee and I were down there. And we found this place that was within walking distance of our hotel at Alameda and the, and the Zocalo. So like, triangulate that way, right. And it was a place that Don called only meat bucket. And I think it's now like listed on like, you know, the things to do in Mexico City when you're there. And I will just describe meat bucket. So imagine, for those of you that ever again in New York, in the old days, like carved out of the sides of buildings were like little like notches, right? Almost like a closet, but inside would be somebody selling something like umbrellas or like shoe parts or like you guys remember what I'm talking about, like those little notches carved out of sight ability hole in the wall, let's say but you couldn't even go into it. So this was a hole in the wall. Like could have been an entryway but they blocked it off. And someone was serving meat there. And they had a giant steel kettle black steel kettle filled with like bubbling. I'm going to want to say oil, maybe broth. Maybe broth plus oil, would that be broil? Off voice anyway, some mixture. It couldn't have been straight oil because it was bubbling. Right. So it's some mixture of meat juice. And and and, and fat. Big. And in that cauldron was every kind of meat. I'm not talking like one kind of meat name a meat. Lamb? Oh. It's mainly beef and pork name a part of the animal?

Yeah, I mean, the whole thing from chips now. Yes.

It's probably the head was in there. Yeah, tripe.

And again, all of it, everything, all of it. And so what you would do is is they had like a board and they would write down all the meat parts. And you would just be like Ba ba ba, ba, ba ba ba. And then they would take the after they had the tortilla, they would dip, they would dip the tortilla in the meat bucket, put it on the thing and then get the meat of choice. Pull it out of the cauldron. Wacka Wacka Wacka it over the cleavers and then throw it into the tortilla and hand it to you. And then outside of the thing was just like a little thing of sauce and a little bucket of like, you know, like little lime wedges.

That's amazing. How do they keep track of all the meters in such a cauldron? It's all the you know,

I mean, it was it was the size of the cauldron in my mind was a maybe slightly bigger across a 55 gallon bucket. Okay. You don't I mean? Yeah, like, like large walk size, you know what I mean? Like, you know, like, you could kind of hug it. You know what I mean? You kind of hug on to it, but like not really you know what I mean? Yeah, amazing. So you gotta go find yourself to meet bucket.

How am I gonna find the Meet bucket that is impossible needle in the haystack,

to meet bucket in a haystack where he will be. It will be reward. I mean, like how could you refer Use finding a place called Meet bucket.

So I just walk around this is not in Merced, you're saying this is somewhere

not in Merced. So like, Alright, our hotel was like on that park like Alameda and like it's within a block and a half of that. And then like towards the Zocalo. Or how do we pronounce that? The Mean Square?

Just ask the locals. You know, where can I find the meat bucket? Yeah, it'll be good to go Jack.

Meat bucket. Yeah, that'll work meat bucket. I don't know how to say bucket in Spanish Thane as a bucket? No, give me meat bucket in French, John.

So are sort of yawns. So his bucket.

But wouldn't it wouldn't call beta. Really? Do you prefer the VR? Or do you prefer like, it's like, when you're when you're going? Do you go to places when you're in France and specifically go to like, I used to go to this place when I had to go to Paris. A GBA only does like poultry and stuff like that. And like and like Will she be is even more like gain like rabbits. Things like that. But yeah, but like, yeah, they the GBA would have like the pheasant and the rabbit. We don't have that in the US. No,

it's really unfortunate. Yeah. My dad loves pheasant and rabid and all that other stuff. Yeah. wished there was I wish it was more of a thing here.

Yeah, there's not even it's not a category that I know of as UBA.

No, I mean game but like not know. Yeah,

like, definitely New York doesn't have we're going the way of Paris with our outdoor dining. Although, you know, we need to up our net now that we're going to do it permanently. We should you know, some of this stuff needs a little buffing. You know what I mean? Absolutely. will buff and polish. Yeah, yeah. But yeah. Next, next major tragedy we have here in this city. Maybe we'll get GPAs. I don't know how that would happen. I don't ever

be amazing. Yeah.

Got this in from Jacob Pope on the Patreon. Hey, Dave. I'm trying to make oat milk in quotes at home. And I was wondering if there are any methods to emulsify a liquid fat into it, that does not involve an expensive homogenizer or sonicator, or even blending it where it will eventually precipitate out. I find that using Blender also introduces a lot of air and drastically changes the texture. That is true. However, the texture will settle over time. By the way, this is in general. I'm okay. I'm gonna finish your question. And then I'm going to try tangent first and then finish. What do you think? Sure. Which tangent first? Yeah,

because yeah. Okay, circling back to the question.

So blending, and texture is a big thing that people don't understand when you're making syrup's or you're making purees. Right? The texture is a lot more air than you necessarily think it's whipped into your product. Now, this can be a problem from a flavor standpoint, in terms of oxidation, right. But for most things, it's actually a problem in terms of one color to the viscosity changes a little bit, that's not really important. Three, it makes measurement more difficult. Because if you're measuring especially something like for a cocktail, if it can become problematic, most things will settle out over time and go back. So if you if you only had to blend it at the beginning to emulsify it, but didn't have to blend it before use, you probably be okay, right. However, here's an interesting experiment. If you use a blender on something, and then put it into a vacuum machine, you can immediately suck all the air out of it. So we used to show this all the time, we would take and blend tomatoes, canned tomatoes. And y'all know how when you blend canned tomatoes, or tomatoes, in general, they go pink, right, they go real pink, because you're whipping all that air into it, you put it in a vacuum machine covered a little bit because going to spatter it's gonna be real ugly. But then when you suck all the air out of it, and boom, it goes down, it goes back to dark red again. So that's one way to de aerate anything that can be boiled. This is one of the reasons why after things are blended, a lot of recipes will specify to bring stuff up to the boil the boil will actually boil the air out and cause the color to drop back down to where it was and the texture. Is that wasn't what you were asking. But I'll just add that anyway. No one has ever made, I think inexpensively, the vacuum blending rigs, right? The dentists use this people keep threatening to make them available. And there's some people that have relatively inexpensive, relatively crappy vacuum mixers, but vacuum mixing. I once back in the day tried to hook a vacuum machine up to a vacuum pump up to a Vita prep. Now I did it with a Vita prep in this was 2004. Right? And the Vita prep bearings at that time were not good enough. So I was for those of you that never used a Vitamix or a Vita prep. If you're in a real kitchen. There's oil and grease that have seeped down around the base of the vitae prep. There just is Believe me, and so I sucked the vacuum and the bearings weren't vacuum tight back in the day and I was sucking bearing grease up through my vital prep container into the, into what I was mixing. And I was like, nope, bad idea. I'm not going to do that again. But I've been told that the bearings are better now. And that won't happen and that they actually make also pitchers that are designed for vacuum. So vacuum blending is a very interesting technology. I don't care about it for its theoretical health implications. But it would be interesting actually to do a light vacuum with for something like nitrile modeling, right? So instead of nitrile modeling, we're doing blending of Blender modeling, I would like to try vacuum on that. And it would be good for blending things that you don't want to whip air into. Okay, again, I digress. Yeah, no, I would just use an emulsifier and blend it and then let it settle out, what you can do is you can, if you're adding other flavors to it, like you could just blend a portion of it and emulsified in if you use a I would use a stabilizer. So xanthan gum is a stabilizer, it's going to also make the stuff a little bit snotty. So you don't want to use very much of it as good stabilizer for beverage systems that is not so good for commercial use, because it's quite expensive. But good for us is gum arabic. And the stuff that I recommend in liquid intelligence is a mixture of gum arabic, and xanthan gum, and that does a great job and it's relatively stable. And it's good enough that once it's in solution, you know, every day or so you don't need to re blend it to get it back together. You can just kind of toss it back and forth like you would a chocolate milk when you were a kid you guys remember when you were a kid taking chocolate milk and bone like this waffle Whopper like that without whipping a lot of air. So yeah, right? Whopper Whopper and then you get that chocolate milk back or were you guys the kids that drank it so that you would have all the light chocolate milk on the top and then suck all the chocolate down to bottom. Nope. You know that kid though? Actually, no, yeah. Do you know that I can handle that could have any of you ever met someone who successfully done the gallon milk challenge?

No. Okay, Cena done it. Yeah.

It's doing the rounds. Yeah. So my friend who did it in high school. He he got it all down. Just hit the table. And then it all came back up. Like he got it all down. Just hit the table. All came back up.

Yeah. Yeah. Man.

Speaking of Annika talk about this, I was told by DAX I was like I was I was at the TWA hotel this weekend, which was kind of cool at JFK TWA airport hotel. And they allow you to bring dogs. Oh, yeah. They should not. Yeah, yeah. Yeah. So Eero Saarinen who the architect who died roughly my age 51 operation from an operation to get rid of a brain tumor. Anyways, again, I digress. So he designed it, and he wanted the flow to work in a certain way. So there's not a lot of ways in and out of the of the hotel. So if you're designing a hotel, if any of you are out, there are hotel people. If you're designing a hotel, and you're going to allow dogs, right, then you have to make there be an easy way for people to punch out of the building with their dogs. You with me? Yep. Yes, I want to punch out of that building. Now. If you have a hotel that is part of a landmark structure, and you're required to keep 200 feet of red, bright red carpet, that you have to walk down to get from the main lobby to the area where the elevators are for your hotel, you have to make sure that there's not I'm just gonna put it this way. The way dogs work is dogs, crane dogs, dogs that are trained, right that aren't sick, right? A sick dog people, you can't blame a sick dog. If a dog is sick, you can't blame the dog. It's sick, right? But dogs in general aren't going to go inside. Unless they sense that it is a place where dogs are supposed to go to the bathroom. And how do they sense this? Other dogs pee? So if there's a bunch of other dogs that have already peed in an area and you haven't natured the miracles, the hell out of it right, then what your dog smells is a message that says, Hey, I was here. Would you like to add a message? And then your dog adds a message? And so on and so on. So this 20 year old landmarked carpet is about 99% Dog pee at this point.

That's unfortunate. Did you bring your dog sir?

I did. And so like I had to do the short leash and run short leash and run short leash and run right hopefully the buck can't settle down and the time it takes you to run across that carpet anyway. The perils that the perils of hotel design Alright, to answer the question on a multiplication, we'll take a look at the mixture that I used I forget what it is. John, see if you can look it up and put it out on our on our Patreon I suggested wants a mix because tickled Lloyd to tender 310 has became harder and harder to find it's mostly gum arabic with a very little bit of xanthan, you're going to want your final Xanthan percentage to be I would say a quarter of a percent or less, quarter percent or less. Okay. And your, your gum arabic. The nice thing about the ticker Lloyd is that it dissolves cold no problem you don't I mean, we're going to want to dissolve the ticker Lloyd into your water base first, or the gum arabic and the Xanthine into your water base first, and then and then add your oil to it to emulsify it. And the reason gum arabic is good as because it dilutes Well, I'm assuming you're not necessarily drinking the milk straight, you're pouring it into coffee. Gum Arabic is a great emulsifier for those kinds of situations. Gum Acacia is the other word, if you find gum arabic to be an offensive word. I'm told that gum Acacia is what we should call it now. Anyway, so I believe if it's something like four parts Arabic to one part, or four parts Acacia to one part, Xanthan or something in that range. But give it a shot. You really can't add too much of the acacia it's not going to cause a problem. Please don't buy like the big yellow chunks. Buy a nice, you know, powderized good one. And it's not even really the hydrocolloid in the Acacia that helps you it's the protein and they've done studies where they've removed the protein fraction from gum acacia and it no longer has its amazing emulsifying properties.

What about a 210 s special blend of gum arabic and that works. Okay, that's on modernist pantry.

Oh, modernist pantry.com By the way, I have to apologize if you do end up watching the video where we're trying to sell the new product that I'm working on. We're all working on. I kind of went into pitch guy voice while I was doing it. I couldn't. I couldn't. I'm not full pitch voice not like not full mighty potty. Not full Billy Billy Mays, you know, but close. I was like, Oh man, I was doing my pitch man voice this whole time. Oh. All right. Anthony chan wrote in what is the recommended alcohol content if I have to make a boozy ice cream I put three three ounces of Bailey's into my ice cream mix. When you guys were kids you ever you ever do the the Bailey's milkshakes where you just like fill your blender with ice cream and dumped the Bailey's not kids. But you know, I mean, like,

never did that.

You never did a Bailey shake? No, no. No hard to say. I'm not a Bally's guy. That tastes real good. You know, saying? Like, I mean, I mean, it's not gonna if you're if you're in business trying to get all cranked up, it ain't gonna Crunky up because you're not dumping that much Bailey's in and Bailey is not that much of a high alcohol product anyway, but it tastes real good. Yeah, yeah. Yes. When when you guys were coming of drinking age, were they still making those like disgusting Bailey shots where they would pour an acidic ingredient into Bally's. They used to have different names like bloody brain cement mixer now did not see that thankfully, no. So they used to they used to be a thing that people thought was a fun thing to do, where it was a shot with Bally's plus something that congeals Bailey's Yeah, it's terrible. I'm glad that's no longer a thing. That's garbage. It's garbage trash cans thing. All right. I put three ounces of Bailey's into my ice cream mix. One pint total volume Anthony Anthony are screwing with me on with with pints. pints a pound the world around I love it right 16 ounces when's the last time you thought John was last time you had a recipe that you thought of announces and pints by your French though your Belgian forever You're so weird. Like you're Belgian but you don't get all Hercule Poirot offended when someone calls you French?

No. Yeah, I mean my friends have been doing that for a very very long time. So just kind of made peace with

your boy hair kill hates that though. Yes. And he was but he's French Belgian till right? He wasn't like Fleming. He wasn't gonna bet because he was like, Flemish.

Yeah. German French Belgian.

Yeah. All right. I put three ounces of Bailey's into my one pint of one pint total volume of ice cream mix and it seems like it can never get to the right consistency. It seems to be too watery. Same mix without alcohol I got the correct consistency without issue. Thanks so much and have a nice day. Well I mean, you're already Patreon supporter so I appreciate it. Appreciate it so I don't want you to spend another five bucks but you should go to Quinn few seals book gelato obsession and get a hold of his he has a very simple explanation. We had him on the show a couple weeks back of the AFP which is the the anti freezing potential that a lot of other people in the industry use basically the same number just divided by 100 called the PAC which is some sort of Italian thing that means the same thing like like how much it's frozen. So using a queen's math, so Queens math is that every grand I have alcohol is the equivalent anti freezing power of nine grams of sugar. All right. All right, you with me people. Okay, now, Quinn is for something that is in your range. So let's just let's just pretend that your mix was 1000 grams instead of a pint. Let's just mix this essay it was a kilo, right? So Quinn would want the equivalent of 340 to 380 Anti freezing units or sugar units of anti freezing power in the ice cream to get the right texture. Because remember, Quinn little bit crazy on this one wants to have it be scooping temperature right out of the freezer. You remember that right out of an American not? Well, he's Canadian, but you know what I'm saying right out of like a standard freezer, not a different cabinet. Most people who are shooting for gelato at gelato dipping temperatures are shooting for about 240 to 280. Now, if you remember back from that show, what Quinn does is he doesn't want his stuff to be that sweet. So he's adding things like dextrose and other things that have lower sweetening for the amount of antifreeze power they have. Alright with me, you're with me so far. All right. So alcohol is a much more potent anti free. So as soon as you start adding alcohol, it's you're either going to have to drastically reduce the amount of sugar, right, or do something else, like boil off the water. Now I looked at what you added, you added, you had a recipe, which I'm just going to assume was 454 grams, about a pint right. And to that you added 85 Roughly milliliters of Bailey's. Now, in that Bailey's, which is 70% alcohol, there's 14.5 grams or milliliters of pure ethanol. But that is the equivalent of 130 grams of sugar. That is equivalent of 130 grams of sugar in terms of how much it's going to reduce your freezing potential. Now, Bailey's is also very sugary. So Bailey's is probably somewhere in the area of 250 to 300 grams of sugar in a leader, right, somewhere in that range. So you're also adding somewhere between 50 and 52 grams of sugar sugar in the form of Bailey's. So you have added the sugar equivalent, right? You've added the sugar equivalent of, let's say, 50, that's a filthy, it means that 2021 to 25 grams of sugar. Alright, so in your 85 grams of of 85 milliliters of Bailey's is roughly 14 and a half milliliters of ethanol, which is the equivalent of 130 grams of sugar, plus an additional actual 21 to 26 grams of sugar. Right, right. Sorry for that correction, sorry, by numbers while numbers, which means that your total sugar equivalent that you're adding to your 450 grams, is 151 grams of sugar, AKA a lot. That's a lot, right, you're adding. So every every milliliter of Bailey's that you add is the equivalent of adding 1.8 milliliters of or grams of straight sugar, right? So it's a lot. So all I'm saying is, is that even if you added no additional sugar to your recipe, if the recipe had zero sugar, and the only thing you had was 369 grams of bass and 85 grams of Bailey's, right, then you right then would be just at the correct level. For Quinn stuff. So on the soft side for regular folk, right. So you got no wiggle room in your recipe? So what's the answer? boil off the alcohol? That's the answer, or useless, every every ounce of Bailey's that you add is the equivalent of adding 5052 grams of sugar to your recipe. All right.

And Anthony in case you're wondering where to get gelato obsession go to cooking with q.ca Q the letter Q.

And he didn't he also buy gelato? obsession.com. Or did that auto? Five bucks people? Yep, that works. It's $5 commandment.

Oh, no, it's a camper. It's just go to cooking with q.com and you can definitely get it there. Alright.

From Prashant Ganesh. Hey, David crew, this Prashant from Florida I've been making yogurt at home for the past 18 months using a yogurt culture from my family. Now here's the key from his family. So the issue is wants to preserve this culture. That's the issue. By the way. I'm going to say as you recall, we don't know him personally, I would love to get Sandor Katz on this show. He has a new book that just came out.

We can probably make that happen. We know somebody who knows him. Jeremy and him are good, really good friends.

Yeah, yeah. I mean, I was reading my new book that I'm writing right now. Like I had to write something about fermentation. I was like, You know what? crap on it. Just go buy anything by Sandra cats. You know, I mean, why reinvent the wheel wheels already round the art of

fermentation. His book on it is extensive. thorough and really, really great.

I haven't read the new book yet.

I haven't read the new one either. Yeah, that's from a couple years ago. The big fat orange one. Yeah,

I have that one. Yeah. Great. Yeah. Yeah. We'll rolls. You know what I mean? Yep. Don't need a new wheel anyway. Yeah. Anyway. So, what we should do is if he does come on, we should revisit, can you flag this question? I'm going to talk about it now. But can you flag this question, and we can revisit it if we ever do get them on? Yep. All right. So Prashant has been making yogurt at home with a family culture. I was unable to make yogurt for two months, and would now like to know how to restart it. When I started making it again, the taste seems off in all four attempts. One, it's extremely sour. And two has a weird taste that I don't really know how to describe. I'm wondering if you had any suggestions for how to revive the my yogurt and make it taste better. I was also wondering if you had suggestions on how to best preserve the culture when I'm not able to make it for an extended period of time? Thanks, Prashant. Alright, now, here's the thing about cultures, right? So they change, right? First of all, assuming you're storing, so remember, yogurt is cultured at, you know, warm temperature for any of you that were alive in the 70s. The salt and Corporation used to make a little yogurt machine where you'd put little cups in and it would keep like, like individual serving sizes of yogurt at exactly yogurt culturing temperature, and you would put it in the night before and every day, you would have yogurt and people would buy it. And they would do it for about a day and a half. And then they would throw it into their closet. You ever seen this thing? Little mini individual yogurt cup things? Yeah, a solid Corporation. Yep. Yeah. They were also the purveyors of the first really crappy home American cappuccino machines. It did not work at all at all. The the espresso from them was garbage. But what do we know, the average American had never been to Italy anyway. So I digress again. So what I'm assuming you've stored it in the fridge. Now remember, the fridge is not the best place for the those yogurt cultures to survive. So I'm guessing what's happened in the long time that you've had it being stored is that other bacteria have colonized it. And it is now no longer primarily the same culture that you were using before. And I can't remember I couldn't remember, and I couldn't do a quick search on it, which is why we should ask a fermentation expert. But I believe that long term refrigerator storage will skew towards more of the acid producing bacteria, which is why what happens is, is that you have to spend several weeks, like pitching and tossing, pitching and tossing, pitching, pitching and tossing, pitching and tossing to get the bacteria level back close to where you were. So you know, you use a small amount of inoculum. And you culture it at the correct yogurt temperatures, dump it, do it again, do it again, do it again. Do it again. And you should get back into a yogurt zone. Now is it going to be the exact same stuff that you had before? Maybe not because a lot of times, and there's a lot of science types who are who kind of poopoo preserving cultures for a long time simply because they're not static, you know, like different things fly in from around, you know, the plates. So like, you get a company that whose job it is like Hanson or something like this to do cultures or like a yeast company, like why yeast or one of these things were white labs. And, you know, they're analyzing and specifically getting, you know, I'll be at mainly mono cultures, or what's it what's like, is there a word for several things, not a mono, but like, you know, two or three strains? You know, I mean, is there like an allele culture? No, no, no, no, you don't I'm saying, right. It's like, like a relatively narrow band of things. Yeah. You know, versus wild fermentations. But those wild fermentations that you keep going forever, they're just not static, they just really aren't over living organisms. They evolve. Yeah, well, they're not even like that. They're, they're like cities of living organisms, right? And so like somebody, you know, you, you take you take New York City, and then you know, you lift it up, and then you take it to, you know, I don't know, Keokuk, Iowa, right. And then other people move into town, you know what I mean? And so it's like, it becomes a different place. You know what I mean? It's not static. So, you know, you can probably get it back into good yogurt feather by, like I say, pitching and dumping a bunch to try to re stabilize it. I mean, I'm not an expert in yogurt, but I'm thinking that would work or get a new, a new batch from your family, I think is ideal. Yogurt. So bacteria will be debilitated but not killed by freezing, I would guess that you could probably Ice Cube freeze culture for a good amount of time as long as you've excluded air from it. You know, so that it doesn't get all desiccated and freezer burned, and then I'll freeze it as rapidly as possible. And then alternatively, some people dry the culture but, you know, I don't really know how they survive that on account of the fact that they're Not spore forming lacto by lactobacillus are not spore forming bacteria. So I don't really know how they survive the drying are. But people say that that mean obviously they sell dried culture. So that obviously works but I don't I don't understand the mechanism of it. But

Gert, right. Isn't that what it's called? Dried yogurt balls? Oh, yeah, yeah.

I began scientifically I don't understand the mechanism of why they survive that. You know, yeah. That it works. I have no doubt how it works. I do not know. You know? Yep. Again, pick up any book by Sandra cats or Zilber or, you know, Ariel Johnson or, you know, Ariel Johnson's fermentation book didn't get enough press because she wasn't as well known when that book came out as she is now. Go check out her fermentation book. She wrote that while she was sitting still at the Food Lab. She submitted her new book yet

not flipping work, but I haven't spoken to her in a couple of months. So yeah, I don't know

how to get her back on these airwaves. Everyone loves everyone loves an aerial Johnson episode, where they get to ask their real hardcore, not their knuckleheads, science questions that you know, we can answer but like their real hardcore science questions. Speaking of I'm going to be with at the Harvard I'm gonna be with Harold McGee again. So if you had, if you guys on Patreon, have anything you want me to ask him? For the show? Let me know. I'll ask him. You know, if you don't have the you can just ask them directly. This is a secret people don't know what a sweet guy he is. You know what I mean?

That it's that's also open to the public, right? The Harvard lecture.

If you were in Boston, the Harvard lecture is open to the public. You can come check it out next Tuesday at noon. No, that is a student lecture. Pay $100,000 a year to see that. Okay. But the public lectures on the Monday. Yeah, and does not require $100,000. However, I'm sure that's what it costs to like, even rent a modest apartment in Boston now that it's gone all biotech crazy. You know what I mean? That town is like not the way it used to be. No, it's not strange. Yeah, I mean, probably in some ways for the better, but I gotta figure out where I'm gonna eat when I'm up there. Anyway. I'm going to be there with the family go into the Museum of Science, great museum, great, great, great museum, the electricity show at the Museum of Science. First of all, you've all heard of the Van de Graaff generator, right? Yeah. Guess who built the generator that they have at the Museum of Science guy by the name of Van de Graaff. The actual Van de Graaff generator, but this son of a gun has a like, like, you know how, like, you know how like, in school you're like, that's like two salad bowls sat you know what I mean? A little ball, the Van de Graaff generator. This one is like this one. It's like the size of the ball, they drop it Time Square on freakin New Year's Eve. It's big. And like, it's so powerful that they have the the belts that they use to run it because that's how Vanguard generators work. They go like two storeys up to the top of the thing and then down into the sub basement and they spin up and it shoots lightning bolts, like, like 15 feet. Thing is bananas. And then the guys at MIT, who figured out how to make musical Tesla coils, and if you guys don't know, musical Tesla coils, oh, oh, look up a musical tesla coil, but they have musical Tesla coils. So the tesla coil it shoots out like these lightning bolts, right? But it's frequency driven. So they can change the sound of the lightning based on the frequency they pulse it with. So they have several of them so it's polyphonic. And then they play songs on the musical Tesla coils in polyphonic notes they have like I think three notes or something or more big and loud. So I swear to God I was there I don't know five years ago and they played they played some classic stuff you know classic music whatever you know what are Bach or something now you know to cotton few origami stuff right? You know, mainly that kind of stuff. And then I then after the show's over I went to go talk to guys okay, okay. But legally legally legally, thunderstruck. Oh my God. They played Thunderstruck on with lightning here. Hearing thunder struck with lightning was like yeah, pretty amazing. Museum of Science. There's a lot of little if you're in Boston, you go to the Museum of Science. There's a lot of like hidden gems. Lisa used to be I haven't been a number of years in one of like the basements or the lower levels near the elevator. You go around the corner and it's just a wall of mechanisms. You seen that? No, it's just like a wall of so I don't know if they still do this. My kids never did it. So I don't know whether anyone else's kids still do it. But there used to be these things called dioramas where you took a shoe box and you cut a hole in the shoe box. And then you built like a little world inside of the shoe box and then you would look into the shoe box, right? I don't know that kids do that anymore. Die around. I love it. diorama, but it's like that sort of scale, but just a whole wall of mechanisms where you stare in and they're like actually moving like linkages, linkages. Speaking of linkages, I need to add Feldman's to our hotdog off. Yes. You're mentioning that the other day. Yeah. So we're going to have a Michigan we're going to have a Coneys. And we're going to have, we're going to have your your hump your wedding. Oh, hello, hello from from Africa. And then we'll get maybe we'll try to get a Feldman's here from New York. Feldman's claims that the actual, obviously the frankfurters from Frankfurt, that the name is built right in, right. But that I didn't realize this until I was researching the Feldman's is that the claim of Coney Island is that they were the first group this guy Feltman was the first person is in the 1800s to throw the Frankfurt because he was from Frankfurt, you know, a main and a mine. And he was the first person to be like, You know what you should do? You should cook along Bong, and put the franc fur on the bond so you can eat it on the go. That apparently is what was invented. And that was in Coney Island. He did that in Coney Island, which would explain why the Detroit hotdogs are called Coneys. Yeah, right. Not just that. Not just that, you know, someone on their way to Detroit passed through Coney Island was like a colony. It's like that they had the idea of the bun. Whether or not that's true. I don't know. Because I don't believe any food history stories. They're all 99% Trash. 99% of them are garbage. For real histories. Like, I don't know, I've seen so many of them rewritten. Do you? What do you what are your feelings? John, you're a art historian art art. You know, Professor what you think about food histories?