Oh and welcome to cooking issues. This is Dave on your host of cooking issues coming to you on newsstands studios at Rockefeller Center. joined as usual with Mr. Garcia the hammer Lopez how're you doing? stuffs good. Yeah, everything's good things.

Fantastic. Yeah,

we know it's not I love it's a good lie that was strong. It's a good move. It's very, very nice. We got John here. How you doing? Doing great. Yeah, we have Joe Hasan rocking the booth over here. Hey, how are you doing it? We have our we have our man from California in Mexico City. Again, we got Jackie molecules. How you doing Jack? Great. Yeah. And by the way, if you're listening, if you're listening, live on Patreon. Call in your questions. 2917410 1507. That's 917-410-1507. And if you're not listening, live on Patreon. Why don't you go to Patreon and figure out how you can rectify that in the future. Today's special guest is a very good get for us. Eric Wareheim, whose new book is food home a culinary adventure. How're you doing here?

Great. Yeah. Very excited. Big fan.

You might also know him as part of the comedy team of Tim and Eric, whose most recent thing and I hear you're working on a season two is beef house beef house is kind of like, it's like beef house. I'm just gonna say prune shortage.

Yeah, it really ties in with the culinary scene on that episode, for sure. And

yeah, it's all about health and wellness and hot tubs. And I would say, you know, I'm working on a book myself actually called the Miracle of moisture management. And I'd say most of that beef house section of storyline is about fluid management, would you say?

I would absolutely say that's right on the money.

Yeah, fluid management problems. So, you know, I can't really discuss it on the air, but you should, you should check it out. And I first actually became aware of your kind of foolishness, because I didn't realize how real that whole kind of character with you and Aziz Ansari wasn't master of none. But you know, yeah. Yeah. You know, both of you really do that kind of stuff, right?

Yeah. I mean, we shot in Italy on season two, because we're like pasta freaks. And we wanted to be in an amazing environment. And, you know, like, if you're gonna work, you might as well work in a place where you can get an amazing dinner afterwards. So that's why we did it.

Yeah. Just so you know, she might not say anything about it, because she hates being called out on it. Even I'm about to call her out. But Anastasia gets triggered with pasta conversations because she used to own a pasta company with Mark Ladner Yeah, yeah. So yeah, I think so. It was good. Pasta was very good. It was pasta that they had pre size you want to describe as pasta that you had par cooked

or cooked and frozen and secret process and then we closed because nobody liked

is that because no one like that. You're in a crap tank location. That no one liked. What do you know and like everyone liked it. Well, you were serving Italian style pasta with the little with a little pellet in the middle to American schlubs. Yeah, is what happened. That's that's kind of

put a little there's a little mark Ladner in my book as an homage to my favorite pastas ever.

There's not 100 layers net lasagna, it's a lie. You know, I've counted it right?

Yeah, I tried to. It's not but you just you just go with it

is go you just like let him say 100 By the way, before before we start so I read that you have like a little Glossary of things in it. And one of the things that you know, I've been around chefs a long time you say chef's kiss. This book is already penetrated the zeitgeist because I have not heard people say this. I read it in the book. today. I'm biking over here on NPR. And I hear the host talk about a chef's kisses. Oh, and I was like, What the hell? You've already permeated freakin NPR. What the hell is this?

It's just a food home is just a global sensation. And every song flew. Yes, kiss. Thank you, Dan gorgeousness. All that stuff is what you're going to be hearing now.

Now, let me ask you a question about a chef's kiss. Is it do you? Because I could see it one of two ways and I don't remember whether you describe it in the book. Is it like an American like like a Southern like an open hand MA or is it like you make the kick out so fie hand and say yeah,

I've actually kissed a chef and I was with one for six years and I can tell you taste like alcohol

Oh, Z zing. That was wrong. All right, but which one of those two non actual kisses was it? Is it

that's the second one you take your hand off. And if you don't, you don't want to do anything sloppy. You know, this is a delicate thing you could do it's just kiss to your food. Do it to someone else that's doing something great. In the kitchen, to the to your family doing something right. The fingers are together, though. Fingers are together. Yeah, absolutely.

Also, you are a winemaker. And I have a question to ask you about it. So he has a bubbling stars. We got to talk about it because he does it a little bit different Lee, last Horace wines. And here's what it says on your website. And this is what I got to ask you about. It says it's the first good celebrity wine. And so my question to you is this. Do you think that les Claypool is not a celebrity? Or do you hate his wine?

I have not tried his wine, but I have tried some others. And I in the book, there's a little secret area where I list them celebrity one that I may or may not like?

Well, your website you don't like any of them, which is weird, because your boy from poison has a wine but he didn't make

it. Yeah, I mean, Jon Bon Jovi's got one, you know, a lot of people have them.

New Jersey, New Jersey, not known.

It's just, you know, like, you're coming from comedy coming from beef house, where I do prune short, it's jokes. It's a it was a hard transition to making natural wine and some fine wines that we're making right now. So it was like, just just trying to get the word out there that I actually love this stuff. And we this is very hard to make good wine. And we try to get that message across. I think we did.

It's a really nice on your website, because you go into extreme detail on how each wine is produced. It's almost like like, if you had the grapes, you give the recipe like you're straight up you're like, you know, this many interviews when I when we when we felt you know, as we filtered it bop, bop, bop, bop, bop. I mean, which I think is a very strong move, because it's kind of like, look, this is how it's made, which I think appeals to you know, it appeals to like, kind of like the wine nerds not in the kind of old school like I have more money than you wine nerd way but the people who like to know how things are made, you know?

Yeah. Yeah, we just the whole world of like winemaking Elson natural winemaking. It's so dorky. You know, people are like, well, you add too much sulfur. So you're not, you know, labeled this or that. And we're just like, all that we're gonna literally be the most transparent winemakers out there and list what we do. And then you can decide whatever you want to call it, and what, you know, whatever classification want to put in, but you know, Joel, my partner, winemaker is just, he's a scientist. And he's is he's just doing crazy things in California that no one else is doing to make like the best. You know, I think one of the best natural wines, low intervention wines out there. So I love that how in depth we do. And we also have like a system of notes. You know, we share notes, and we have this diary when he's working up there because I want to know, too, I'm so fascinated by all like the technical stuff of what we're trying with different kinds of aging vessels and different kinds of fermenters and all that stuff. It's really cool.

So you're sparkling I want to ask you in particular on this you call it a muttered Antonia. Now you say your French refreshed John says they say says Give it to me in full French give me the full French what method method, non traditional non traditional method non traditional, alright, and it's like you do the you do the full like agent the sucker on the leaves do the disgorging but then no dosage. You want to talk about that?

Yeah, it's just, you know, we originally came out of the gates calling it a pet net. And we got, you know, a little backlash from some people saying it's actually not a pet net. It's more of a champagne style, you know, a method and straw but it's actually a slightly different that, you know, we don't add sugar to it. We just do it our way of making kind of a almost pet net, but, you know, very low Rs. So it's just, it's like a super dry champagnes. That's kind of, we're just like owning that because we'd love it. We don't really care about the classification of pet net or not. We just want to make an insane sparkling wine. If you try it, you'll be like, oh, yeah, this doesn't taste like any of the flabby pet nuts that are out there. It's like it's super high acid and elegant.

Like you had to change the name because people like actually not.

Yeah, I know. It was yes, it was interesting going into the National Wine world. Oh my god. This is a real crazy nerdy scene but also has so much soul and that's what I was. I was very into the natty world at first because the passion of people making these things, especially in Europe was so cool, but then you realize you find you gotta find your own lane. And Joel my my partner kind of has been cheap. To me that throughout the whole process, it's really cool.

Yeah. So as a guy who kind of grew up drinking, traditional Wine, wine, you know, wines, like it now when I go to a place, it's known for its natural wines, we have a whole natural wine thing with fabulous and Jeremiah once a couple of years ago,

that's performed on time anyways.

I was like, my standard thing now when I go out is like, Give me something that's funky, but not like too overtly flawed, you know?

Yeah, I mean, that's, that's a great. That's the idea of these natural wine bars are everywhere in New York. It's insane. I was just there for a couple weeks, I couldn't believe it was more natural. Why bars and cocktail bars nowadays. And that's the I think it's a huge problem that they're celebrating a lot of these wines that artists icon funk dunks that, just like, you know, they're not just funky, but they're in floods, and a lot of people have, you know, a lot of people have really messed up day or too much bread or whatever, they'll just go with it. Because of course, or smoke taint, which is a huge problem in California. They'll have to release it just so they can pay their mortgage. You know, I get it. I get it. But I'm with you. I I just tried to lean into wines that are made a little bit more on the clean style. And you can have kind of that amazing natural expression without that fomka dunk that makes you want to bomb

you. You had me a tent? Yeah. All right. So let's, let's talk about the book a little bit. First of all, I read and I'm only asking you this because I want my son to get a job there because He's memorized everything there is to know about the subway sandwich. You know, the entire friend. You worked at a subway.

Ya know, I worked at Subway in high school only because there's a goth girl in high school that I was in love with named Raven. And I was I just was very into like, skinny puppy. She's in a band. She's got a job there. Yeah, I was like, my first show was skinny puppy at the Trocadero.

That's not normal.

It's not I was like, on the sector was transitioning into punk. Privacy, the big skinny puppy, like a big, very serious industrial moment. So I had like, really dorky, like a ski jacket, but then I had combat boots. So I was like, trying to make that awkward highschool transition. But I don't know. Anyways, yeah. So Raven worked there. I got a job there. And I was like, I would do anything just to make her happy. mopped the floors, really, really make my Subway sandwiches the best that could be. And then when Raven would compliment me it was like, you know, you have the highest high, a 16 year old

and whiskey puppy mixed in is skinny puppy. The reason you became a vegetarian, they're all vegetarians. You were caring for a couple of years. Yeah, well, yeah. Hello album is anti vivisection. That whole section is stuff that Ogilvy was doing was all anti vivisection stuff, right? The vi vi set was anti vivisection

Yeah, I totally forgot about that part of it. I think it was more just him using decapitated heads on a tree. Love it.

You know who didn't like skinny puppy everyone else in my college dorm. No one No one appreciated it. No one appreciated the loud skinny puppy in college dorm people don't like it. People like it. Obviously we liked it, you know, whatever. So another thing I want to just have this out now you say that you went to sushi Sawada in Tokyo. Now Anastasia Lopez and I we got to go to Giro and the man puts so much vinegar in his rice and the Stasi is still to this day angry at me. Because I ate my pee so quickly that we were out in under 20 minutes right says we're out in under 20 minutes. And the next day her boyfriend at the time Mark Ladner goes to Sawada and says the best sushi ever had in his life and then says for the dessert they gave him a freakin eggplant as a freaking dessert on its own eggplant and then won't tell us any more information about it didn't bother asking what kind of a point they would just walked out and just drop that bomb on us want to start tonight we're slaving away on the inside of like a hotel like in the bowels of a hotel. So did you have the plan for the desert or what? What happened?

No he she gave us one of those Japanese gooseberries like with the beautiful like leaves maybe it's kind of gooseberry but it's it has like the leaves on the kind of killed back we have it's just like burst of like citrus. It was amazing.

Yeah, yeah. No one's ever gonna pay for us to go back to Japan and stasis so we're probably

I don't think I can ever go back to Sawada because I had a scrapers. scrapers incident if you'd like to hear about it, it's pretty amazing. What's

that? What's this? What's a scraper?

We call it a scraper. It was very it's very traumatizing. You know, it's very Hurry to get a reservation there we did. I brought a friend that was not in an sushi expert and I tried to explain many times. This is like a temple like you just don't talk. Don't even look at anyone, you know, that kind of thing. You're gonna eat a lot of stuff. Are you okay with all these things? Hooni and, like, red clam, like the textural thing. And she's like, Yeah, we get there. And that day, we had four courses of Guney, which is the last one, even a mini lover from all over Hokkaido and everywhere. And she just couldn't do it. And eventually, she started scraping that Guney behind my water glass. And I was like, What are you doing? Do not scrape you're only at the funnel don't scrape really, and don't sit next to me now I have to eat it. And he's, a lot of times is watching me being like, you will never return. You will never be welcome back here. And I was like, so who knows what could ever go bad?

I mean, that's the issue where you go to a place it's all they all hyper localized when we went everything was freaking that pike that you know that long that long fish with with all the bones, what do they call that? You know? It because it was springtime. And I was like, I get it. It's in season now. Okay, you know what I mean? Like, I don't need to have everything be that you know. Yeah.

Yeah, I agree. I don't like it when it's over over the top of one kind of thing but build experience. I didn't get to go to JIRA. I wish I went to a certain spot, which was beautiful, but I never got to go to the the dads please.

Does his son also love to have a highly vinegared rice.

You know, I didn't I didn't feel like it was too out of whack. I felt like this was pretty good. It's more casual. But you know, those. I remember being beautiful.

I mean, much less casual, more casual, you know, then 20 minutes in and out. $300 a pop, can you get the Giro I mean,

the vinegar. If you guys come to LA, you have to try. Have you heard of Maury Morihiro mores new place? He has a place it's like on the east. It's on the east side and Atwater which is crazy to have a $400 like, oh my gosh, they on the east side of LA. But he's a vinegar freak. And it's really interesting. It's very polarizing people love it. People don't like it. I'm still in this. I got to take out for the pandemic. So I can't judge it yet. I have to be there. Of course.

I appreciate that. You can't take that. Honestly, we got to call her for you call her on the air. What's up? You're on the air. Yeah,

I know that Booker. And DAX has these great products. And so to cinco Corporation, like the urinal shower in the in the pasta Bear, I'm just thinking that there's an opportunity for for, for Dave to do a commercial for the Cinco corporation or vice versa. This seems like the ultimate possible collaboration. But in the universe. I think

if I had to pick one collaboration, it would actually not be one of the things that I've worked on. It'd be one of the things in this dassia has worked on the wine, Santa, I think you hate. Yes, but I still think that there's something there. Like for a comedy potential for an actual item. I think it's a rancid idea. But for like a comedy potential or like, you know, for a one off at a party. I mean, I think it's fundamentally So Eric just sit on color if you case you so the idea is is that you get a like a like a supermarket Santa animatronic figure complete with polyester white beard. You with me? Yeah. Preferably one that dances you still with me? It's got like little wire legs, and the dance is like a hula style dance. Except it's full size. Come on, please. And then you put a Punchbowl in its arms. And then it vomits wine out of its mouth including fountain it's like a wine fountain but it's Santa. She's also done one zombie. Actually wine zombie was first before Santa right wasn't wine zombie. The first wine zombie was first for buying

Rabbi. We have it all.

You had a wine rabbi. Now this somebody requested that Oh, and you said no. You said you wouldn't build it. I didn't say I wouldn't build it.

John. Do you imagine,

Eric, here's how this works. She loves this thing. And then she makes me build it. And then I said to her I was like, listen, I was like, listen, we work with people in Shenzhen, which is where they make all those animatronic figures. Anyway, I was like, get in touch with someone he

did. And you said why are you bothering about I did not know that. You

asked our agent who hasn't even successfully built the freaking products for us yet. You asked her to. I was like you find the plant whatever. Do some costing Eric How much would you pay? Here's the only thing right? Let's say you have this wine Fanta. Someone over serves himself, like you know walks out in front of a truck and gets pancake you know, get over served at any bar. And you'd have to fill it with Shockley so it's constantly aerated. Sometimes it's only search chakli. Anyway,

I'm very interested. I'm very into that product idea. I even in my book I talked about making ice losers for parties, which I've done. It's an honor of many, many iSolutions lost. Sometimes it was body parts. Sometimes it's offensive, but also exciting. So I'm very into this idea.

Great, Eric. Let's do it together guys. You guys do you guys do it? And like you know, I'll help out. No, no, no, I'll help Listen No thank you by the way, let me know thank you. You've never been able to build one you always asked me to do it. I always do it one Grammy remember one Grammy. Anyway. It's the victory it's the it's the dog with the listening to it's it's the Grammy where the it? I forget does the dog spit into the phonograph? Or does the phonograph spit into the dog? Dogs? You just said dog the dog spits Yeah, yeah. Okay. The problem with Luigi is listen, people let me tell you if no reserved, if any of you. i The worst I've ever been over served was on a luge in in Sweden at a nice hotel. Isn't that your problem, though? Like Sure. No, no, no, no, no, no, no, no, no, no, listen, I'm about to say of course. It's your problem. I'm about to tell people the answer. I wasn't the one who caused us to have a $30,000 bill because I peed on an irreplaceable ice block that had to be chainsaw out of the Icehotel and replaced that was not me. But I did get viciously over served. Do not if someone's pouring and I salute for you. Do not feel obligated to take the whole pour. Whenever you're done. Absolutely not just close your mouth. Just close your mouth. Like Like, at this point in my life. I'm old enough. Like, look, I had enough to drink in my life. I'm fine. If I want to close my mouth and have the rest hit my face. That's exactly what I'm gonna do. And I recommend that to other people as well. I'm just gonna say that.

You know, I agree.

Because it because you always get someone who has, what's it called? You have someone who you know with bad intentions at the top of the luge. You know what I mean? They're not metering to lose, they get the speed poor. They pick some sort of filth at some sort of like blue colored filth. And then they just like dump it down that louche that's a mistake. You know, you can have a little bit of it anyways. All right. Also, growing up spent some time in Baltimore talking about Old Bay.

I mean, old days, Central, nostalgic spice, you know, doing the blue crab boil. Or steaming them actually, you know, paper towel, like this something about the newspaper and the Old Spice. You know, licking that off your fingers is perfect.

My dad's family's from around there. I appreciated that in your crab cake recipe. You just said lump crab. And didn't call out like in your next crab recipe where you said preferably Dungeness because you knew you would get smacked around by your Baltimore friends. If you specify you would just get totally punched in the face by them if you did that. Yeah, yeah. Why? Oh, I mean, yeah. The bay by the way, people is Chesapeake Bay. Not bay leaf. Chesapeake Bay. So old. Chesapeake Bay Anyway, go ahead.

Yeah, I mean, I put like capers in that recipe and I but then I put my one of my best friends from Baltimore, who will, who wants to fight over that idea of like, owning that you my grandma would turn over in her grave if she knew that I put papers in there. But you got to take a little liberty.

Yeah, but you have we have a picture of your buddy pushing it away in the book.

This was show like, you know, I mean, not everyone knows what it is to be like from Baltimore, Philly. And that is that attitude of like, you love what you grew up with. You will die with that. And I just love that. That energy is amazing.

Pushing away. You call that as one of your favorite ingredients. And I was almost like, Oh my God, but then I looked at the recipe where you used it. caper berries, and I was like, Holy crap. He's gonna put like some giant freaking caper berries on it, but you slice them very thin. In which case I was like, fine. Yeah,

fine. Yeah, it's more of a visual, you know, it's a visual thing. It looks like little mini pepperoni. So

if I never have someone expect me to eat a whole salt bomb caper berry again in my life too soon. If no one ever hands me a full session button in my cocktail and thinks it's going to be a pleasant experience for me. Also too soon. You know, I'm saying it's like, buttons just not pleasant. I like Sichuan peppercorn I know you have a I forget which one of your recipes you do the mala? Yeah. Oh, hey, the ribs by the way. So in your ribs. This is I like I like that you have a lot you. You have not do not have a fear in the book of putting recipes out where people will fight you for it. Right so in your ribs. You're a foil the whole way kind of a fella right? So it's like it's crushing flash you know if you were you're going to use Texas Parliament so you do the whole freakin thing in the foil, then undo based in Flash to dry him off on the outside, I have to say, Yeah, I kind of agree with you. Like, what's the point of letting them dry out?

It's not sexy. I've tried these in everything in smokers, I've tried boiling them, you know, like every recipe in this book I really tested but to me I want I also watched so many like Texas championship barbecue videos, I got sick of it. These like big boys that, you know, they like it, they like it a little more firm down there. But, you know, this is how I do it. I take them a little farther, almost falling off the bone, you can still kind of hold them up. But I don't know. I think they're just the juiciest that way, like, say goats and making the sauce with some of the fat that drips off. I'm just like, Okay, this is how I do it. You know, I also think because I started in comedy. I have a little bit of freedom here. No one's gonna come after me and be like, a very

well, I mean, I am not okay. But the thing about it is I think that, you know, if you're serving a blank rib, everyone gets obsessed with the smoke ring, which needs to be done dry. And you know, yeah, who cares? I don't care. You know what I mean? Like, I mean, if you're, if you're doing a blank rib, if you're doing a blank rib, I get it, you know what I mean? But like, like, yeah, you know, like, why would I want to sit around all day, trying to figure out exactly how to tweak my, my, you know, my cooker to get exactly this thing when I could just wrap this up? Yeah, you know,

I so agree. It's I also feel it's like, there's certain places in the world that are so special like Japan like Texas, like Franklin's in Austin, where you're like, you know, when I when I'm there, I will taste that smoke that has been going all night with that special kind of oak, you know, all that stuff. It makes it more special, because that's where it happens. And when I'm at home, I'm actually doing it, how I want it, you know, and it's a lot easier to set a big part of it.

Well, so you. Okay, so some of the recipes that you do you then some of the recipes, you do it the way you like it, and some you bend a little bit to tradition. I'll give you an example. So yeah, you did you did your your Florida style fried fish sandwich. Right. With Panko. Right. So it's it's panko coat. Yeah. Right. And I was like, Yeah, Florida Panko. Oh, well, okay. And then I was like, Oh my God, he's gonna He's gonna do crab cake recipe. He's gonna put pickle on it. And you did crack and we're like, Fine. Fine. Yeah. I mean, and then you know, when you did your grandma schnitzel, you did bread crumbs, but then for your for the parm. You went back to Panko. It's like, what the heck, I couldn't figure out crazy. I couldn't figure out I couldn't figure it out. Like when it was okay to be when you were like, You know what? I want that crunch. I need that panko versus like, you're like, I can't do that because my buddy in the car will actually punch me in the face and said he just threatened.

Yeah, well, I mean, to me, I'm more afraid of people from Baltimore than I am afraid of people from Seth gorilla, Florida. You know, I think you know, yeah, with the fish fruit. Yeah. First of all, I just love Chris. The whole book is like an honor to crispy thing. So when we do parm I just love it with, you know, I just douse it with sauce. So I feel like just the extra level of Christmas. We'll let it last even hours into the night when you're doing round two of chicken parm that pangkal Hold up. So yeah, I do respect tradition, but I also it's, it's just what I do at home. I've tested it with every says with cornflakes. That's pretty fun too. But all that kind of stuff. A lot of the time

you ever go down to panko hole and research how they make panko to good hole. No, I haven't. It's a good hole. It's like they're baked. They're baked between these elected it basically they make like a almost like a capacitor. And then they shove the bread dough in and they bake it electrically. So there's no crust and it just like shoots up and makes those long lines because they bake it between these two metal plates. That's crustless and then they dry it to a very specific level and they shred it in a very specific way and get it to great at depending on it's a whole thing. You would think you would enjoy the panko hole.

Yeah, I'll look that up. I need to get it. I love getting in this hole.

Yeah. Speaking of holes, video circles. So have you ever met if there's a hole in the first chapter of your book, really the first two chapters right if you count Pete's as a separate chapter, right? Yeah, yeah. Circles. Yes. pieces a circle thing? Yeah. Yeah. So but it's not its own chapter because a whole section on it. I don't know how you've considered Yeah. Anyway. So talk to me about circles. Have you ever met Niels Norton? No, I haven't. Niels Norton, you need to meet him. He he was the guy who was working with Marcus and did the menu at Aqua V back when they got their their three star and then he came to run the French culinary which was where I met him. The man can turn any food and taught me how to turn any food into a circle. The man used more meat glue And then any anybody else on Earth, and he would convert everything into circles, you name it, he would make it into a circle first a tube. And then he would slice the tube into perfect circles like constant I spent years just making tubes and circles. But what is it what is your love of the circle?

I mean, I got into a moment of just like when I when I got into ring molds, and cooking eggs in a ring mold to get that perfect color, kind of like McDonald's circle, you know, it all goes back to this like fast food visual thing from my childhood that I love these. I'm also like, somewhat of a perfectionist when it comes to things so like when I'm eating so Vijay, like, piling it up in this nice presentation versus it just being like sloppy out there. It's just, it's a presentational thing that I love. It's also just ridiculous to have a whole chapter in circle foods and that's why I do it as well. So

you got to get with Mills, man nails nails used in those hills. His thing was is that if you turn everything into a perfect tube, it will cook perfectly evenly. Right and every portion will be exactly the same. So he'll he would take a salmon aside of salmon. And he would you know skin it take off the the blood line in the middle. Then he would cut it all the way down and then so two very thin triangles, right? And then he would flip them in for an meat glue them together, roll them into a tube and he's like, Look now every piece of salmon is perfect. I was like yeah, me sold. So we chicken tubes, salmon tubes, fish tubes, I mean, sorry, shrimp tubes, he would take shrimp the big ones. And he would like n for n them so it had two tails and turn the shrimps into tubes, lamb tubes or any kind of food tubes we would do, we would do turducken tubes. We would do all kinds of tubes. That has many tubes. I love it. Yeah. So as well you gotta you gotta meet tundra. Also, in your list of equipment, you say people should own a rice cooker and I agree. Do you have a recommendation? Where are you Zojirushi man, what are you?

Yeah, I just use the standard one that I have for many, many years. It's still crushing it and the and I use it every other day. I'm really into like doing a lot of stuff. I'm like stir fry freak right now. So the rice is always going it's it's such it's takes so much of the headache and time away from getting good rice.

My Zojirushi is 1819 years old now 18 years old, and it once died and then I unplugged it for a week and plugged it back in. It came back to life. I don't know what the hell happened to it. But I committed a crime against it a couple of days ago. People I want this as the PSA for the for the episode. If you're going to do grits in your rice cooker. That's fine. Remember, if you put milk in your grits because you're going to do like a shrimp and grits kind of a situation. It's going to boil over like a mother you cannot you cannot put large quantities of milk into your rice cooker and think that it won't extrude grits all up through that thing. I thought I'd lost it. I thought I lost it. I thought I had lost the cooker. But it came back so I was glad you got to go induction I think on the Zojirushi rescue because the induction is like a game change because then the pan is induction friendly. So you can use the pan on your induction. And it's just so freakin even. It's just so easy.

Yeah. Yeah, it's it's beautiful, even down to just the the tone that you hear the Japanese cones that you started at amateur rice and spinach. It just fills your whole house with this magical melody to

amaze my son is has autism. So he hated it. So I had to and he would never let me cook rice. Yeah. So I had to take it apart the very first week I or I had to take it apart and snip the snip the wires to the speaker. So I have a I have a definitely silent Zojirushi Yeah. So it's like, amazing. Yeah, he wouldn't. Yeah, you never know. So listen, we have a question on from what's the Patreon that I thought it might be? Good because you have a whole pizza section. And so we'll have your answer and my answer. We'll talk about it. By the way, your pizza section. What's interesting about it is you you write it from the perspective of you're going to use a home oven. Right? So that's like you're going to use a home oven. And just before I get to Frank's question here, I will say for the record, first of all, you put brown sugar in your standard pizza dough. What's up with

that? I mean, it's just the way that I was taught and I just love the flavor. And it just works. It's just I think it adds a little bit to the coloring also, for ovens that are don't get hotter than 100 450 degrees. You know, we've tested it without and it's not as like caramely so it just works.

If I forgot I forget Are you light brown or dark brown?

In terms of like the blistering

sugar I don't remember which one you use whether you use light brown

I use light brown sugar. I don't know what's in this pack brown sugar. Yeah, I do light brown.

So, so for the record, go by the book but for the record, it's 2% Your standard recipe is 2% salt. 5% oil is Baker's percentage obviously people come on with it. 3% Brown Sugar although why we hate Baker's percentage, and 65% Hydration with a P and you do a DD two people pronounce it because i don't i don't really talk to bread people. Is it auto lease or auto lice? I would say lice autolyzed. So you do an autolyse. Right. Then you need it. Then you rest you do a 2x stretch and fold on it. And then you return it in the fridge for cooking it right. That's your standard done. Yeah.

All right. Yeah, we do. Yeah, we added a couple extra like kind of breadmaking steps in there that I thought were really fun. But also like, I don't know, it just makes the dough really beautiful versus a lot of the traditional recipes.

And your need is for four minutes. I think in the video. Remember, you're it's not just a straightforward and it need because you do the to stretch and fold. I'm just giving a shorthand to people because a lot of our listeners, you know, they can understand the shorthand. Now from Moscow, Frank Moscow writes in, hey, my dough is heat. So he goes Caputo right? He's going I Italian on your 100 He does the double zero 100% Kabuto. He's at 75 person he's going for Neapolitan, he's going from Neapolitan. I forgot to mention this. Alright. 75% water. He's a 2% salt. A quarter percent yeast. So he's doing an overnight a quarter of 1%. So he's going overnight on it right? And he does in an outdoor oven. It's 700 Fahrenheit, guys. So it's like kind of an in between or it's not like fully, you know, Naples hot, but it's hot. You know what I mean? He says I genuinely liked the results, except for the texture of the crust. Not long after I removed the baked pizza. The crust goes spongy, especially the bottom. How can I get my crust to stay crisper? For longer? Is this a matter of manipulating the ingredients that that thought handling of dough before baking at that or moisture management after the big thanks. I mean, I'm gonna get your take on it. My take is that Neapolitan pizza just does that, don't you? If you want it crispy, don't ya don't eat me upon pizza? What's your take on it?

I mean, I recently it's so fun. I wrote this book. And then all I make now is Neapolitan dough, because I got one of those big propane ovens outside and it's just like, so fun to use. But I I still take it, I take the pizza cook a little further. And then I'm a big fan of you know, those wire racks on you know, just kind of keeping the pizza elevated, to stay crispy instead of you know, making contact with the pizza, your plate or whatever. It's my pizza stays around all night. You know, I just I just but I make sure that you're going to make sure your pizza stone is is really hot to get that effect. And a lot of people just don't

want to sounded real dirty, Eric Yes. I'm not against Rick crisping either you against Rick crisping.

No, I mean, that whole cast iron thing is is awesome. though. You mean like requesting in the same night? Yeah. So like, in other words, like plugging it back in?

Yeah, like so like, you know, you put it in for however long so it's 700. He's got to be doing like three minutes, right? Something like that. Somewhere in that range. So like, because he's not doing a 92nd pie. It's 700 Right. So like he's doing something like three minutes. Pull it out. You know, let it let it sit for a little while. it'll soak up maybe if you if you need to. You can aluminum foil the top of the tops real Brown at that point. Throw it back in for a couple of seconds and blast the water out of the bottom. No.

Yeah, I think that would be an easy fix. Yeah.

Now have you read the monitors? The new one who read the new monitors pizza? No, I didn't. I haven't read it. Yeah, so they crap on on the New Haven style pizza in a quite quite heavily quite a big crap. They take on the on the New Haven style pizza. You call out the Pepys and the clam pie. Which by the way are the good pie. I think the issue is is it's not you if you've had all of like the modern like amazing, you know, pies and you know, they they also travel the world eating pizza, you know, because they got like, nothing but money. And you know, they're crapping on it, I think because I think they were expecting it to change their life in a way. I think it's just it is what it is and why should it be something else?

Yeah, I don't. Yeah, I totally agree. I mean, I had a pretty revolutionary moment. I first had it, but I've been so many times now. And like it's just a particular style and I think it's like very different than anything else. It's really, really an interesting experience in that I don't know I love everything about the vibe and By the way that pizza tastes so I'm like a big fan. But I also like, I also like I said before, I don't really do favorites. I just love that style. I love Chicago deep dish. I love pizza in Naples. You know I love pizza in Japan. They're all fucking great.

I've had some that I've had some nasty pizza in Shenzen like this durian pizza. I was like, I was so psyched to have durian pizza. I was so psyched. I was like, oh, yeah, I'm not that guy that hey, and you don't hate sweet pizza because you got a honey. You got one of your pizzas as honey on it. Yeah. And, and I was like, you know, a lot of people like John you hate sweet pizza, right? You hate it. You hate a Hawaiian pizza? Why don't you want it? Or is it nostos yet? Anastasia hates it. You both like it. Someone else. Someone else that I know then. Joe, are you the hater of Hawaiian pizza? One of you hates it. And I don't know why Joe Joe Joe fess up to hating it. My point is, I was like the durian pizza. I wasn't expecting to be that sweet. And for the crust to be that bad. If you're gonna do durian pizza. I think you have to get good at Pizza first, and then tackle the durian pizza. You know what I mean? You have to have some certain baseline above, like what every American school kid grows up with in the cafeteria at school. Once you make your crust past cafeteria crust, then you can put the dairy in on it. You know what I mean?