Hello and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on newsstands studios from her Rockefeller Center here in Midtown, New York City. joined as usual, Anastasia to hammer Lopez, how're you doing? Good? Yeah. What's going on over there? What do you what's good today? What do you learn?

Nothing's good today.

Nothing's good today. No,

it's John's birthday.

See? Yes. John, how you doing?

I'm doing great.

Thank you. Like you like being called out for your birthday or dislike it.

Extra. In different in different fine.

Yeah. What is your favorite? Okay, first of all, we got Joe Hasan, how are you doing? I'm doing great. How are you guys feeling well, and our roving correspondent Jackie molecules is in Mexico again. I think yes, I am. Hello. Now back to the birthday question. Are you uh, are you a birthday cake person?

No, not really. I mean, I'll eat it. But I'm not. I don't think I'm having any tonight. No, no. Yeah.

Stars. Do you like a birthday cake? Right. Yeah. Because you like the ritual because you'd like the cake? Ritual? I think. Yeah. Booker is obsessed. For some reason. He's been asking for the past like four months. He wants me he wanted to buy the milk bar birthday cake. He's obsessed with it. He's like that, Dad. Are you ever going to talk to Christina Tosi? Again? I'm like, I'm like, I don't know. Life's never guaranteed. So I never know what's gonna happen. You don't I mean, I could get hit by a bus tomorrow, and then I will never talk to her again. He's like, why don't you make me so now he'd been pestering me he pestered me maybe once a week about making him this milk bar birthday cake. And I gotta say, I'd rather just buy it.

It's very expensive.

What are you Booker?

It's really expensive. It's his

birthday cake. So I gotta go till January. Yes, but this is part of his complex and things he's he thinks about he thinks. I think he wants me to add on a wedding. I don't know man. What about What about you, Joe? You have cake person on your birthday?

Yeah, I love Carville cake. Oh, yeah, I grew up as a coral. I was all about that interview.

Yeah, man. Carville had to say for those of you people who never had to Carvel I'm sorry for you man. Because here's the other thing she grew up in the in on the eastern area where we had the difference between the Carvel cake which is the frozen hard Carvel and Carville out of the machine. I always love that kind of like that. counterpoint between the two. What about you Mr. Molecules? Where are you on the birthday cake continuum?

guy that's like, No, I don't want a cake. But then if someone brings me what I'm very happy about it, you know?

How far does it go? Are you like, don't bring me a cake. But then if they don't bring you cake, no cake. Okay.

No, no, no, no, no, that's fine. I'll let it go.

Be one of those guys that asked people to not bring presents but then when they don't You're mad. That's why I'm trying to find out. Are you one of the

very he's okay with Merlot.

Oh, it was it Polsky. Who?

Starts out okay with metal. Very

barefoot. mirlo no relation to the Barefoot fantastic different people. Oh,

my birthday. Hey, listen are low please.

Like real? Like, well made real mirlo I'm like, let's let's not poopoo mirlo The grape is fine. Great. And there are a lot of fantastic true, yes. Fantastic. You know, single, you know, varietals, mirlo wines, many like that, you know, well above what I could afford to pay for them and worth the money that they cost. However, the swimming pool made more lows. Right? The ones that you know, the ones that you know, are distilled into Sandy wipes for us during the pandemic. Those are trash. Right? Yeah.

Or Lowe's, you know, Bodega in the woods. We don't want those.

Yeah, man. Oh, man. This shows how long you haven't lived in New York City to think you can go buy a mirlo in a bodega. Listen, for all you like not New York, people who come to New York City, go to a supermarket. Stay away from that bottle of quote unquote wine in the supermarket. That is not wine. I don't know what the hell it is. But that is not wine. Here in New York. You are not allowed to sell wine in a grocery store. All you Californians all you know, come here and you want to go to the stasis like house or whomever's house and you go to the grocery store and you're like Chateau Diane, I've never had it but I will buy it and then you buy it. Has anyone ever come to your house with the Chateau Diane? Thankfully no. Yeah, yeah, yeah. Did you did you even taste it before you broke it? Oh,

no, no, I mean, they were from France. They had

a wine chapter Diane is garbage. And then like and then like they think that that's what we think wine is Yeah, instead of the fascist the laws did you bring out the laughing cow cheese slice? Yeah, you remember that? Who remembers the laughing? It's like It's like process cheese in a foil bag the shape of a of a wedge of cheese.

Bashkir Yeah. Well, you see that all the time in Paris? So that's a Parisian thing. Yeah, definitely. As a kid in middle school, I get that all the time.

So that's the American version of sorry, the French version of American cheese.

A dose Yeah, yeah, I

mean, it's wipeable certainly it was Everest but I'm sure we find on a burger.

I enjoy it. It's a good cheese. What's

your favorite trashcan cheese.

Hollyoaks cheese sticks. Oh, like the string cheese?

Do you know the polyols family related to not because of the name thing to palos? They were like cousins like a lot of those like Little Italy because Pollio the family was originally like you know the downtown Little Italy here in Manhattan. Yeah, like they're cousins. Isn't that crazy? Yeah, that's wild. Yeah, does he like a paleo string cheese? Yeah, but how much do you like like a wall Hawkins string cheese

I don't know if I've ever I've had one hard cheese I don't like you know ball on it that I graded up but I don't think I've

never ever done the shred you never shredded them. Oh my god. Oh my God. You need to get yourself a bottle of wine hockey and string cheese and start shredding that stuff is first of all it's very very cathartic just because it's so much longer because you unwind the ball and it's like imagine like the people of polyol were like let's not let's not ever cut this off let's never picture off the log you know what I mean? It's like long how long would you say one of those things is guys will Hawkins string cheese balls feet

isn't the string cheese kind of thing we can get at the supermarkets? Well it gets Armenian

not at my supermarkets there's a Turkish string cheese which is freaking fantastic several Turkish string cheeses that are fantastic. I think we can all agree that a string cheese is a fun thing. Yes, yes. And those Yeah, yeah. I love I like a string cheese and anyone who's gonna poopoo it. I mean, I think it's that's more on you. Picking up on the Twitter. Well, we'll talk about it later. What about my favorite like 1970 style garbage American cheese Borsa

love Borsen love it right? It's so good.

Yeah, what about what about you guys? Where are you guys on the board sign you ever had that? comes in. Joe you had that stuff? Or so? It's like imagine like amped up cream cheese with like all kinds of like herbs are like consumer herbs. Yeah, I don't think I've ever had a comes in like a foil muffin cup. kinda thing. Yeah. And and the power move. The power move is what I used to do when I was a kid. So when after my parents got divorced, when I would go to visit my dad on the weekends. I would always want the same kind of appetizer plate and it was this it was super craft used to make a hyper sharp cheddar and a black package right? So is that breadsticks? Sesame de like the breadsticks that the sesame Am I right guys? Assess me on the breadstick? Oh, yeah, yeah. Sardines. undrained. But like so I would have the sardines separate and then the oil. Right? And then the borsani and what you do is is you would take the you take the breadstick, you would dip it in the in the in the borsani. Then you would dip that into sardine oil. Then you would put on a thin slice of cheddar. And then the sardine on top of that and pop that that was that's the Dave Arnold childhood. Appetizer right there. That's the money. He could find dining right there. Yeah, yeah. You know who else really likes Kansas? Sardines, or David when he was alive? The Leatherman, the Leatherman. Someone sent me that there's a letter man podcast. Yeah, yeah. For those of you who don't know this, maybe this is the first time you're hearing this show. It's actually difficult to search for information on the weatherman because the multi tool comes up quite often, but he is the Vagabond that I wished that I could be his his leather clothing weighed 60 pounds. Do you know his bag still exists, as does a single mitten and a couple of his 10 pipes. The Connecticut Historical Society has them squirreled away somewhere in Hartford, we should go find them.

Tell us about who this leather man is. Because I mean, first thing that comes to my mind is Texas Chainsaw Massacre.

Yeah, no, this guy didn't murder people. What he I mean, that we know of like he like people liked him. So he he, first of all, he looks like he's 8 million years old. Even though he died like in his 50s. They think right? That's the estimation. And he used to just walk like a several 100 mile loop around Westchester and like Fairfield and like New Haven counties. And every 34 days, he would make this loop but on foot and he would sleep in these kind of talus rock. They call them caves, but they're not. They're just kind of like jumbles of rocks. And he would stitch together all a leather man, but instead of humans, he would take like discarded pieces of boots and whatnot, and he would stitch them into clothes and a hat and a bag. Egg. And you know he would never talk. He would just people he would show up at your house. You would give him some food. He would eat the food and he would leave. And he likes sardines.

Incredible. Yeah, that is quite incredible Halloween customer looking at it now I'm posting these pictures in the discord live chat.

It will be so expensive. A couple of people have made the we need to find some sort of culinary reason some sort of cooking issues reason for us to make the pilgrimage to the Connecticut Historical Society and have them actually drag leather man's bag out of storage. So we can look at leather man's bag. I'm not going to put my hand in his mitten. That's gross. But I want to sit me like oh, look at the mitten not gonna

let you put your hand in those mittens. Yeah, practice.

Well, I mean, true. Fact, the most famous picture the leather man looks like like, it's like Anastasia is What are you talking about face. And it's because he didn't like having his picture taken. So they hidden the camera underneath like a picnic cloth. And then gave him some food. He sat down on a stump to eat the food and they're like cries and they lifted off the thing and took his picture. So that's why he's like, you know, he's like, yeah, look at the mobile app. Yeah, yeah, he's got that he's got like, he's got like food in his mouth. And he has this like, he wasn't a menacing character. But in that photo, he looks menacing because he you know, didn't like having his picture taken so much. Yeah, that's the look. That's the that's the What the heck are you doing there? Look, love it. Love it. And every part. And the reason that we talk about it all the time people I apologize is that every place where I have lived or have relatives is on the Leatherman loop. Right? So like, I like I feel like my whole life I just keep kind of traveling around the leather man lube, but not living the leather man life. And for those of you that have been to this area of Connecticut, Westchester in your life, it's all kind of scrubby second growth forest at this point, right? Yeah. In the 1870s and 80s, when he was doing his his leather manning it was more recently cleared and more recently been farmland and so it would have been a different walk than it than it is now. So like you can't you can't relive the leather man walk just by you know, donning some leather clothes and you know, hiking around, you know, along i 95. And down the Connecticut River. It doesn't work like that, because it's just, it's a whole different landscape than it used to be. Oh, boy, the leather man. So we have a new feature that I was forcing jack to do. And that is he's now our roving correspondent. What do you have for us in food news in Mexico Jack?

It can I first give us a plug in shout out to being the top 15 podcasts in Apple foods rankings. That's a great accomplishment since we have the second RSS feed. That's been a struggle to get to the top of the search results. So

Wow, that's great. I didn't even though that was humanly possible, considering that every day I get like five tweets say where'd you go? Why have you stopped doing podcasts? And I have to say Jack is freaking irritating. Because somehow you have to actually go in and type of you have to go into your podcasting and type cooking issues out fool to get it like Google still hasn't like gotten hip to the fact yet. You know what I mean?

Well, they're running behind the scenes apples a good sign up for that. So anyway, I had Mexico food reports here. I may have mentioned this place once before, but I had a much fuller meal here at a place called Explaindio. They're nice. They do like a kind of street on the cafe thing where you just sit down and they'll keep bringing you dishes until you say stop.

And they have the Red Queen, like the Argentinian coin of love those things.

No, no, no, it's kind of elevated. Like if it were inside it would it would you know, make modernists and this approach however, they have poke a there Right. So it has a lot of poke a curious if you will one. How much I don't know two glasses. Oh, okay. Not adamant about a lot. They were adamant about me not having a beer. They're like no, no, you can't do that because I ordered a beer to you can't do that. Like they react. Really? It didn't make sense to me was

I don't think that makes any physiological sense. Check. I think it's just they wanted you to stick on poke a I think like once you once you're in the pool game, they want you to keep doing pulque

I don't think I ever got into

this. You can have Max Mezcal and poke a beer in poker.

That's all Agave based. We have a we have a poke a story here

on how to poke a star but a similar being told what I can't do at a restaurant. I don't think I've mentioned this. I told you when I was in Italy. You know over the summer I went to Rome and I went to this A great restaurant that to the listeners recommended and got the fried artichoke and asked for it to go with a wedge of lemon and I was refused. They said no, you cannot do that.

Yeah. Oh yeah. You told me.

Yeah, yeah. And then everyone started laughing and it was like No really? Yeah. And then she didn't bring it. I didn't get the wedge. 11th Wow, yeah. Just adamantly refused to give me the woman.

And, you know, it's like I'm okay with him being like, can you try? Well Dylan then just try it and then I'll bring you in and then you don't I mean, ya know, but

now that wasn't even an option. Yeah, no, women only option. People and

people are the worst people suck. Yeah, I don't think I think it's just they didn't want to I don't know. It's like some sort of thing they didn't want to mix. A lot of people are like that. Have you ever heard my the way? I remember what you can do? You have one? No, it goes like this. Beer than wine. Fine. Liquor than wine. Fine liquor than beer. Fine beer than liquor. Fine beer than wine. Fine. wine and beer. Fine. Did I miss any combinations? Yeah.

If you poke out but

poke it wasn't on the list. You know what I mean? So it's like, that's it. That's how I try to remember which combinations are okay. Yeah. I mean, look, I think they were that all those what's it called all those? You know, I don't want to say superstitions but all of those like things come from the idea that if you get yourself liquored up on something low proof and then switch too hard. You no longer have your full ability to judge what you're doing and packed and then you go way over the edge is probably where it is, but as long as you maintain your ability to judge this drink is a drink. This is how much alcohol I'm consuming, then it doesn't matter what order you do it. I can also eat my dinner in reverse. Can you guys eat your dinner and reverse? What it means or with this or not? You don't like you can't do a reverse

dinner Joe. I have no problem doing a reverse dinner.

Yeah, you know what else I like? I like breakfast for dinner. Yeah,

I don't do that enough.

I don't know if I value dessert, then a salad and then the second chorus thing would have to literally be the adult a than the Sekondi than the preemie and then the auntie bus.

Do you know what I appreciate a lot about what you just said Joe? Is that is that by you saying you can't do the full reversal you have your salad at the end. Do you hate the American customer with the salad coming out first? Do you like your salad after the meal? I like a salad after the meal before

or after a meal? Yeah, I love it. We'd never always did it but we did occasionally do it.

Well, it's like a we never did it. Salad was always with a meal for regular days but on like holidays and like you know celebration days you'd have your main thing then the salad would kind of like mellow your stomach out before the cheese in the end. The desserts and whatnot came my mother

always did because she was there. She was amazing. Making this the linguini and Vongole and then our salad came after linguini vongole?

There you go. So you're like, I could have a cake when I start but no, no, not cake and salad. I won't do that. What is it that you think we won't do? Stars? Can't say it right?

Yeah, only when it's a male comedian.

That was all bleep stars wasn't really Yes. But I don't know why. I believe anybody Jack did. You didn't

know no one believed that no one believed Jack

said he was gonna bleep it out. This is the problem with doing interviews when the person's not with you. I can't be like, it's hard when you're when you're over a thing. But somehow Anastasia somehow is bending this into me being a bad person. I don't really know how maybe she'll explain it to me later. Or now. I don't know how this makes me a bad guy. But you know, whatever. Whatever. So. So how was the pulque

delicious. The meal was incredible, too. They had this this dish where they served. I don't know what kind of bug it was because my Spanish is horrible. I knew there were bugs. They kind of looked like the Roly Poly like they're kind of circular like, I don't know if it was a beetle that what they are mean it looked like a bug. Maybe there's like dark, small, oval shaped. Like kind of smooth. That makes sense.

And they were actually good. Not just crunchy.

No, they were good. They added this kind of like earthiness to the dish. And there they were crunchy. It wasn't like I didn't feel gimmicky like drugs just for the sake of it. It was like I was definitely added a new flavor.

I mean, like, because like honestly, I would always rather have a potato chips and a grasshopper because potato chips don't get caught between my teeth. Like the legs that potatoes don't have don't get caught between my teeth. You know I'm saying I mean, do you love grasshoppers from? Well, here? I am here. Do you love grasshoppers? Are you like oh my god. Sad So I'm gonna buy a pack of So, yeah. Yeah. And when someone's like, you know what this energy bar is even better because we jumped up a bunch of grasshoppers and put it in. Are you like oh yeah, I need that one.

No. Yeah.

But he's Roly polies you'd be like, I want to sprinkle those on my salad again.

No, I don't think I would trust myself to know what application using for but whatever dish this was. It made sense in the context of the dish. That wouldn't be like a big bag of those. Yeah,

I had the ant eggs. Those are good, but they're kind of pricey.

Yeah, those are good and pricey. Real prices.

Why are they so big ants aren't that big. Why are they so big? Those ant eggs? Great question. It's like, you know, you're like, Oh, my God, the egg. Well, what's gonna come out? And, you know, I mean, it's like, doesn't make sense. There's so much bigger than you think.

How big are we talking about? Like the size of like, like, like row?

They look like a like, like a small white bean. That's big. Yeah. Like, oval shape. Yeah. Yeah. And the one time I had to ants, like the ones that are like kind of dried, they're supposedly real good. By the way, people, if you go get the ants, get them real fresh. Because by the time that remember, we tasted them on air, didn't we stars? Didn't we have Paul Adams over from from Yeah, their science and we ate? I'd save those ants from when I was in Mexico. And we ate them. And he was the only person that can eat them. Not just because they were bugs, but because they're I guess real fatty. But I don't know, I think the fat goes rancid very, very quickly. They tasted like just straight, rancid, grease, like freaking grease trap. Like for anything. If you've ever worked with rancid grease in the past? You know what I'm talking about? Right? It's like, you know what I'm talking about when they don't clean out the grease trap. But you got that smell? And you're expected to somehow like do prep in that room? Yep. And people are like, Oh, the guests can't smell it. The guests can't the guests can smell it. They can smell that.

I don't know. I mean, Paul on again.

We haven't seen him in a while. It was his birthday last weekend. By the way, if you're listening live on Patreon. Call your questions in 2917410 1507. That's 917-410-1507. So you're not gonna have a cake tonight for your birthday? Hmm.

I don't know maybe.

what's your what's your favorite? What's your favorite birthday dessert?

No, no, no favorite dessert? I don't know. I'm gonna go to her Nestle's tonight. So whatever they have on the dessert menu in

my neighborhood. I

know. Yeah. Right across the street. Yeah,

we're gonna kick started

attorneys, attorneys, attorneys toes or knees toes. Yeah. Or I call it sometimes I call it Burton or Nestos. Sometimes they call it earnings toes. By the way, big shout out to those people at our Nestos which is a fine dining establishment on the corner of Samuel Dickstein Plaza. I forget the name of what they asked, but that's the actual Plaza and East Broadway. Not Broadway. is proud of East Broadway. You know how many times a tourist shows up at like, right outside my house? And it's like, there's just Broadway. And I'm like, No, this is East Broadway. Have you seen Mr. Robot? More like that? You know what I mean? Like not, not like, yeah, not not Broadway. So big shout out to them. They know why. But their service was super onpoint when I was there last time lifesavers. And if any of them ever listen to this program, they know why. Thank you are Nestos. Alright, yeah. And our good friend. What day of the week is it? Tuesday? Oh, I don't think we have a good friend who works bar there. A artisanal dice maker, Robert taxi. Oh, yeah.

He's doing that with Karen.

Yes, Karen Stanley and Roberts. Actually, you can look them up. Does anyone know the name of their company? Their artisanal dice Corp. Deathrattle. Death Rattle is a good name for an artisanal Dungeons and Dragons dice menu and Robert saksi is always kind of the most confounding person for Anastasia Lopez to deal with. Because he, he can. So we haven't talked about in a while, so I feel like it's okay. Nastasia Lopez likes Bananagrams she likes Bananagrams and by the way, so do I. It is a good game. Bananagrams Bananagrams is like less boring Scrabble. Would you say that's yeah, accurate? Because it's fast. It's always over pretty quick. Anastasia has certain rules about it. For instance, what do you hate in Bananagrams? Does

two letter words with cue?

Like key? Yeah, you hate that. hates? She hates all two letter words. In fact, no, that's not true. If someone pulls an order at squeak Yeah, right. Sometimes it's nice but you do but you will not allow a two letter Q word Yeah. There's another specific one you hate to write. I forget I forget what it is.

I can't think of it. But Robert was at my house last weekend and we played on the lawn like the lawn Bananagrams he won,

so yes, of course he did. He always beats you. He always beats everybody. But the thing that pisses Anastasia off the most about cheating. Well, no. I will have a different friend who cheated and was it you that flip a table or he flipped the table? Yeah, the Stasi actually flipped the table on this was what's his name? We're gonna call someone out that you flipped the table on?

I will. All right. Daniel Krieger.

Yeah, you know, food photographer. Yeah, yeah, yeah, he did he do a two letter against

his cheating. How do you cheat? He was throwing letters underneath the table that he didn't like.

And he just flipped the table. Drop it on pick three people drop one pick three. Them's the rules. Yeah. Anyways, but the reason this dasya gets perturbed by Robert is Robert has developed this ability to be completely placid as he is working. And Mr. Garcia is much more used to people like me, who are loud and like we yell at each other back and forth when we're banana gramming. You know what I mean? You're in my area. You're in my space. Like Like, like this dossier is the queen of building her banana gram. Like, like letters like encroaching. Oh

my gosh. Do you know what we have next Friday? Are you gonna be able to go the whole thing?

Wait, I only know about the one thing. Billy Joel. It's rich girl. No sorry. That Rahal knows Yeah, my brain just went off for a second. But yeah, we're gonna go see Billy Joel right. What's the rest of it?

Well, are you able to stay for the whole concert?

How do you stay for half of a bridal concert? You're

deeper and you gotta cook dinner.

I mean, like Billy Joel is Billy Joel. Oh, I know what we'll do. Instead. Let's get a job working at a non alcoholic vegan juice shop? Yeah, no, let's do it. That's what we did last time. We were supposed to see Billy Joel. No. And then

we were supposed to see him last year remember? Or we were planning on it. And then COVID.

Yeah. Yeah. Yeah. Yeah. Like that's the worst thing that happened because of the pandemic, right? Yeah. All right. Let's do some questions. People. Braithwaite, do you have any more on your own?

One of the one of the tickets is water got water logs? I don't know if it works. For me, it's not a machine. The barcode is off. Oh, jeez, Louise. This is totally

digital tickets.

If listen, if anyone who can hear my voice and the next week, works at the garden. Right? If any of you work in the garden and can help us with our barcode issues. Let me reach out to John and see whether or not somebody out here knows how to be like, That's a legit ticket. That's legit.

It got sun faded and then like toilet water dripped on it from the

toilet water.

was a no. Oh, that's what we're doing.

Why is this not surprising? It says the worst. This is the worst.

Let's everyone for Booker index, though. Listen, listen,

people. You can tweet a photo of it personally. Listen to me people. If the toilet is clogged? Wait, don't immediately flush again.

No, no, it did it overnight. Like it overflowed overnight while I was sleeping. It was a

rear tank. Yeah. Well, that's slightly less gross than Yeah, a rear tank overflow is, you know, not not user error. Although it's not never supposed to flow that fast. Because the overflow tube must have gotten

It's, uh, you know that house? Yeah. Yeah.

I wonder. I don't know. I'm not gonna I'm not gonna think anymore. But I'm just thankful. My roommate in college once did what we call pooping through the ceiling where, you know, when you go to somebody's house, and you clog up their toilet, right? And for whatever reason, they don't have a plunger right there. You want to take care of it right away. This is why in your house, you should always in your guest bathroom. Have a visible plunger and brush. Listen to me people. You want to be a good host. You think it's making sure that you have enough wine have that too. But in the bathroom? Make sure there is a brush so they don't have to leave streaks on your toilet and be embarrassed and make sure there's a plunger there with me. Yep, definitely. Yeah. So yeah, right. So he clogs the toilet, and then he he can't find the plunger and so he doesn't wait long enough for the drop down before he hits the second flush. It goes out of the toilet and then through a light fixture on the first floor so it's drip infills toilet water through this person's light fixture on to their dining room table in that like and we call that pooping through the ceiling. And I think Lionel Richie whenever I whenever I want a feeling when you're pooping through the ceiling yeah but God you have a story relating to that I heard someone say something

No no no I just kept talking about the upper Decker but I've never actually fully seen one happen.

Yeah, I don't find that like I don't find that to be a good joke. I don't think you should do if anyone does that in my house. I will never speak to you again. And I don't have the power to kind of like harm people's career in any way. But if I could, I would to me like upper decking me is like Don't ever do that.

Yeah. Joe did you do you know about the days vacuum?

No, I don't know. Tell us about your vacuum well

short short version go. Well, we

told that on the on that other net we just do it

is short version.

So. So I have a robot vacuum. Her name is Xiaomi the rumba not on a comment. Like Rumba is like three times the price for this. So you buy this one from from China Xiaomi. And it's got all the same features, but it doesn't work unless you tell it. You got to tell Xiaomi that you live in mainland China, but speak English and then it works. If you try to tell it that you live in America. It's like I'm not an American vacuum. I can't work here. Sorry. But if you tell it Yes, I do live in mainland China. I just only speak English then it works fine. So I have this like, and the reason I like it, is it like the super expensive Roomba has LiDAR, you gotta know what Lidar is, right? It's the laser radar thing that it's the you know, yeah, it's like in the new iPhones. It's fantastic. Anyway, so I like it because it has Lidar and like measures your room. It's not like room. The old rooms are all random. They're just like I did I vacuum here. I don't know, I'm stupid. And then it just keeps going over everything. Anyway. Turns out that a vacuum cleaner that knows where it's going is actually irritating because it knows it hasn't vacuumed a spot where your foot is. And when you're trying to cook in the kitchen. It keeps on going knee bang, bang, bang, bang right into your foot because it's like I haven't cleaned on your foot yet. Just like hey, just get the programming a little better and make it make it okay, anyway, here's the thing the light are a little too high to see dog poop. So what happens is my son Booker who walks a small dog because small dog Watson right it's easier to to control so DAX is controlling my big dog major they go out and Booker like basically basically drags Watson like he's a crumpled up piece of aluminum foil just drags them around the block and brings him back into the house and he hasn't pooped yet. I'm like Booker T Watson poop. Yep. And then that's it. He goes in his room shuts his door. Watson meanwhile, small dog he can't hold it in forever. He's a small dog. So he poops on the floor. And, and pees because who can who can poop without pin the bathroom? Right? In, in the bathroom? In the bathroom? So thank you, Watson. Not on the carpet. Xiaomi is like, I haven't vacuumed in the. I haven't vacuumed in the bathroom yet. He boom inhales all of the opinion that dog poop into the vacuum. And then starts like spraying?

No, I think Xiaomi close the door in the bathroom too. So you walked in. Baby. What's that smell?

Smell? And then you open the door. It's like how do you

fix that? Your robots have the technology to avoid that. Say the poop poop of

Malaysia? Yes. They have a little they have a little nose in front of me like nah, I'm vacuuming that. Yeah, I don't do I don't do poop.

Real quick while we're on the topic of bodily functions, and all that people want to know was your story last week about peeing in the hotel. A true story or a hypothetical?

I did not pay an ISO to know but was that did you experience that? I'll say this. That is not hypothetical. Okay, there we go. Yeah, that is a true story. It turns out if you go to an ice hotel, even though the sucker is made of ice and ice is theoretically free. If you pee on one of their pre sculpted blocks, they carve it out and they charge you for that for the for the you know repair work on the on the ice hotel. Yeah. Oh, yeah. You can sorry you can very Sweden. Alright, so from Brady Vickers. Last weekend I did a pitchfork fondue for a crowd. I used strip steaks. Alright, what do you guys think thought of think of a description. What's your feeling on the strip versus the rib?

I'm not sure I'm not the biggest fan of strip steak.

Many of like a strip steak is on certainly a strip steak. I'm like, I like strip steak.

I'll take a skirt stick over a strip they really love skirt. You like

chewy? I like the

but the law If there was the the the upper flank

anger is my favorite cup

really? Give me Give me the committed French term. Isn't it the same as unbeli glad to say it again. Sounds good. Yeah, stars your your your rib, right. You're not a stripper rip.

I don't know what I am. I don't know really.

pandemics really like blunted your meat sense. It's true. Used to be. You put a stake in front and Anastasia she dives into it like it like it's a pool. She's like steak. And then a pandemic happens. And she's like, well, I don't even know what kind of steak I like anymore. I'm beyond steak. Steak. A steak really? Like it's a chopped up cow. What about you, Jack? what's your what's your steak?

Right now

I like a ribeye. And it's poisoned my mind as to how to cook other cuts because all the cuts cook differently. So all the people that give recommendations based on their like extreme knowledge of one cut, kind of give bad advice when it comes to the other cuts. This is whatever I had to do with it later. Okay, I use strip steaks on a vacuum bag and cook them low temperature at 54 degrees Celsius. Do the do the conversion for me there. John on the computer for about two hours for service they were dropped into a fryer for about two minutes then plated and serve with a ribbon fries get started cutting into their steaks and the stakes are gray from edge to edge. I know they will bloom to a nice red color. But the guest doesn't know that when they first cut into the steak. They think it is massively overcooked. There'll be a good band massive overcooking, or is that an album? It's an album right? Massive Attack? is what made me think of it anyway. Massively overcooked. Is there a way to avoid this when doing low temp for insurance like this? From Brady Vickers, okay.

129.

Okay, that's fine skirts. Listen, strip steak rather, has a tendency to has a tendency to kind of I think kind of go gray and let go a few shades lower and you don't have time for it to as you say cherry up, what I would do for you, is depending on how thick your steak is, I think you should do 45 minutes at 54 and then drop it to like 52 and let it ride that's going to preserve the color a lot better on the myoglobin straight out of the bag. So something that's been cooked up to 54, make sure it gets up there because that's the texture that you want. And then drop and written at 52 Celsius, which that's we can look that up, I forget what that is like that is going to preserve that color on the inside. Even even better. 125 125. Also, two minutes on a deep fry is a long time unless the steak is gone, like almost all the way cold, right? So like, and the difference between like a 45 second deep fry on something that's warm, and like a two minute deep fry on something that's warm is like a huge difference because like on a 45 second fry, you're maybe pushing the center core temperature up of your of your one inch steak like two three degrees, you're taken from 52 back to 54 without a lot of color change. But if you're pulling it at 54, and then dropping it into that you're pulling it up to like 57 in that range. And so it's going to look rare, it still won't taste overcooked, because you don't have enough time to drive the moisture out of it. So we're still going to taste fine. But I think you're decreasing your fried time unless it's cold, or room temperature in which case fine, a two minute fry is fine, right. But if you're if you're talking about one that is still almost at service temperature, that's a long time to fry and I would drop to 52 and then a drop to 50 before you do your fry right. So I would drop it from 54 to get to your temperature 52 for the ride that's going to preserve color, and then drop it to 50 for the fry and then as you're fried down to to like a little bit lower like 45. Another trick, if you know you're going to do a lot of them is you can and this is going to make you not reabsorb as much juice but it will drive the temperature down if you really want that look of a two minute fry. If you just throw them into water for the same amount of time that you fry them they about equal each other out. So And speaking of water, if you're going to deep fry a steak, I've spoken about this on air but I actually did it again very recently. If you watch I think you should leave season two they have a thing called sloppy steaks where they pour water all over their steaks on the they cut them up they get and they pour water all over the steaks. Season Two of what I think you should leave Yeah, yeah. So it's like it's it's like him he plays his character who says that he's like a big what used to be a big POS was slicked back hair and like tight jeans and like sloppy steaks and like you know, all this other stuff. And so they make up the single sloppy steaks, which he says is ridiculous. Where they order the steaks and steakhouse they then take the water from their water glasses and pour it all over their plates and like start eating it right. But it turns out that when you're deep frying meats, those flavors that are characteristic of that high temperature or fry oil in things with batters and embeddings or french fries, where we associate that with kind of goodness, you don't associate that with goodness when it comes to a steak, so you associate it with tasting fried because of that thin layer of fried oil that's on the outside where the it's actually a great way to do it from a cost perspective. So listen to this. This is going to sound horrible, but it really really works. Just rinse them off, fry it, rinse them off, slice some salt and oil or butter them and out. If you really if this really makes you nervous, then rinse them with beef broth, you know just like ladle some beef beef broth over it. You just want to get that thin layer of fry oil off. I haven't done a side by side ever on rinsing it with beef versus rinsing with water I've done both and they both work you don't want to do it like a long time. But like literally just like drag it through water to get that oil off the surface. Pat it dry slice it salted you know I'm an olive oil on stage. Are you are you guys butter on steak or olive oil on steak?

Either? Depends again Oh, boy, Alba.

So, so I made I did sloppy steaks over the weekend. And i i for the first time I had some pesto leftover I've never served. I always do chimichurri style stuff. I've never done pesto. I'm not a fan of all of the of all of the parmigiano and the pesto with the with the steak. Not a fan. The rest of the family was okay with it. Do you guys think pesto steak doesn't work right? Should be true. Great. So not so great. And fine. It just wasn't what I wanted. Yeah. I was like, oh, it looks like chimichurri. I'm going to be so happy. And then I wasn't speaking of over the weekend and deep frying, I did sloppy steaks. And the other thing I did was so every day when I'm walking down Canal Street, or most days, I passed by, for those of you that don't live in New York, we have all of these, like these delis and bodegas that have signs with just like giant white block letters saying the names of foods. You guys know what I'm talking about. It'll say like pizza bagel. So like when I when I lived uptown. There was one that said ice cream doughnut, there's never any punctuation. They just have like list of words, right? So I was like ice cream doughnut. And so like the very first one of the very first things I made when I got my first professional deep fryer 20 something years ago, whatever in the 90s was. So well more than 20 years ago now was ice cream doughnut where I made the front that donuts and then I jammed on full of ice cream. And it was because of this sign that I constantly pass. So there's this other sign that I pass and again it says it says pizza fried chicken. I like pizza fried chicken. Ooh, what does that mean? Pizza fried chicken. I was like you can't there's no such thing as pizza fried. There's chicken fried so it's like maybe they just got it backwards and it's supposed to be chicken fried pizza. And then so I was imagining taking a slice of pizza and battering and frying it like you know Moe did and you know in The Simpsons, but then I was like yeah, it wouldn't work so my I don't think I would like that very much. But I was like, but what's fried pans harati is you know in some calzones are fried. What if I Chicken Fried that sucker. And so on Sunday, I made chicken fried Cal zone and it was an RDA. It was delicious. It was so good. It was so good. But I'm wondering whether I should go buy me some meat glue and instead of doing kill zone, do actual chicken skin or adhere chicken skin to the outside of the kill zone and have all three layers. Right? So if you go to my Instagram it's the last thing I posted was the chicken fried kill zone. The one thing I would change over what I did was I would lower the oil temperature a little bit and cook it a little bit longer. slight slight bit of dough Enos in between the layer of the cheese and the end and the bread. Anyway. A okay, this is from Kim yardie for air. I want to do a mid sized Turkey slow roasted in a tightly sealed bag to falling off the bone tenderness what temperature and how many hours do you recommend to achieve this result? My guess is 12 hours at 90 degrees Celsius. But this is just a guess. I also plan to brine at 3% and sear before and after roasting with my cereal. Okay, listen. If you're in a bag, I'm trying to figure out exactly what you mean by roasting You mean like in an oven in like a bag bag. Is that like are we talking like low temperature? Low temperature smoothie? I'm not sure what we're talking about. Right?