Hello and welcome to cooking issues this is Dave Arnold your Hoosier cooking issues coming to you live on the Newseum studios from Rockefeller Center in New York City. Anastasia Lopez's favorite place on the planet Earth. Joined with Miss dassia Lopez, how you doing? Good. Why don't we use this song for our kids or? I don't think it's I don't think it first of all, it's Indiegogo. Don't use the don't use the K word. Don't use the K word. By the way, if you're listening live on the Patreon, calling your questions 2917410 1507. That's 917-410-1507 joined as usual with John from the customer service department and now also our social media engagement crowdfunding Indiegogo. Maven, how're you doing John? Doing gray

former professor former

Connecticut State art museum

now he's answering your questions about tiny chunks of metal Do you have any questions about tiny chunks of metal because John's your guy now?

I'll answer them

you know this is John's fault actually. Because he got interested he got interested in in food quoi or food qua art right? Like Yeah, so like a never remember which way the cause go? Right? Yeah, he had interested in food qua art. And then that kind of drug you into this whole like poop smear of the world right

into your poop smear. did bring me to the museum. And that brought me closer to you and then ultimately to here. Yeah, yeah, there we go.

Nice. Nice. Appreciate. love a good thing. Although remember, Miss dasya you still have to have at least one serious see,

we'll see if it comes. We'll see if it comes.

Speaking of Prusiner, it's like it's like building up and then boom, come down. Yeah, yeah, you gotta pull out the Yeah. All right. And of course, we got our we got our roving Mexican course. Well, not Mexican correspondent corresponding

appropriating corresponding

cow got Jackie Molly doing just by being here. How you doing? I'm great. And of course, here in the Rock Center booth. We got a Joe he's in what's up.

Hey, how are you guys doing? You look good. Yeah.

Listen, Joe. So let's tell him that the new news now. This week was your last week to come fishbowl is next to the Victoria's Secret on on 50th Street. Is this 50 or 5151 51? It's your last I remember. It's easy. We record an extra Victoria's Secret and quite a few from Victoria's Secret but you're currently missing the last chance to fishbowl is here. If you want to fishbowls in the future. We're going back to our original newsstand location in a newsstand in a

newsstand. Yeah, one Rockefeller Plaza in the lobby.

Yeah, but you can you're allowed to go through the lobby and fishbowl is there right? Yes, you can. Yeah, yeah. Although it's not the same kind of people like but you don't get digital drool?

No, we won't get any of that stuff over here and no, drool. No, I'm sure security would be quickly to fix that.

I'll be amazing. Oh, have we discussed this? Where do these hire these rock center security people? They're too polite. They're not New York. It's what's wrong

with her so good. I think it's zone because I noticed that that MetLife building, it's the same managing company and they're super polite there too.

I feel like you know how when you go to Disney World? I don't know if you know this if you've been to Disney World.

Uh, yeah, I was know last time I was there was grad night and I was on two hits of red ants. And they were which was a red and LSD back in early 90s.

I've never taken I've never taken any hallucinogenic drugs. They're the ones that interest me of all the drugs. They're the ones that interest me. I just feeling like I might not come back.

Yeah, I've done enough. I'm fine. Where I'm at now. I do not need any more course change.

Yeah, yeah. And also like, like, I feel that like, inside, like, I'm always like, on this knife's edge of like, just just keeping it together. You know what I mean? Like reality. And so it's like, if I, if I took a hallucinogen. I feel like you know what, I mean? Like, only one way to find, like, you know, like, I feel I feel like I could take like something like a mushroom and end up like on PCP level, not Nuttery. You know what I'm saying? That's what I feel. I almost got, I almost got killed in high school by a kid on PCP. The strongest PCP is not the strongest kid in the high school, which is he wasn't like, necessarily a workout strong. He wasn't an athlete. He didn't do any school sports. But he was one of those people that was just born like just a chunk of muscle. You know, I'm talking about you know, this kind of people like just one like, thing of sinew and like, yeah, he was high, high, high on piece up and four of his friends had to hold him down because he caught me out of the side of his eye and like I was some sort of Evil Deity almost. And he he would have just shredded me into tiny pieces I would have been, definitely would have been carnea sided up, he would have been horrible, blah. You know what I mean? So, and maybe that was why then I was like, Oh, this stuff is weird. I might maybe I should stay away. I don't know. Well, PCP, PCP. was doing that. I don't know. I don't know. The one I never understood is a is a supposedly if you take ketamine, right you don't remember what you did? Why would you take that? Why would you take something that literally is like I'm not even gonna remember that I did this in lessons like

it was it could be said about alcohol when you get to a certain point I don't think like

but no one's trying to get to that point. And you remember this stuff up to it. My point with the ketamine is it one of these things? I can't wait to open my presence on Christmas. So I'm going to take some ketamine and forget everything from now till then. Is that how it is?

That's how it is. No, no, no.

Yeah, I don't remember that.

thing. All right. So Mr. Molecules, what's what's the good word? I saw you put some stuff on the on the social What's the good word there in Mexico for eats over the past week?

I had some Eskimo which was delicious. Yeah. How did they prepare or have that had they prepare for super buttery, super buttery. And like with tortillas on the side? So it was just kind of big pile of buttery Eskimo and larva and some tortillas? Just delicious.

No greenery no herbs? No other sort of? Because they're like a

little bit of herbs in there. But not much.

Not a lot. What about acid did the acid that stuff to displeasing the acid onto that sucker? Was it like?

Lime on the side? Yeah.

Now, for people who don't know, we've discussed it on the show because it Jack said he was gonna go get it. But they asked them all are the ant larva and they're bigger than you think they're like the size of a small white bean.

Yeah, that's huge. I mean, I don't know how big those ends are.

I mean, they're huge for an ant egg. Not huge for a bean. Right? I mean, it's not like a, you know, like a fava bean or something. By the way, does anybody I don't understand. Why anyone shells their own beans. Is there anything more depressing on Earth than shelling beans?

Really not fun?

It's the worst.

I hate it. I remember once, like when I was really young, I went to the farmers market, right? And I was like, Oh, I live in New York. Now I'm going to a farmers market, you know, and I mean, I go to the farmers market, and I buy all of these fava beans. And I'm like, we're having father's for dinner. And then once I busted those things down, fathers, I think are the most depressing of all beans to because you take off the big old case and you're like, I still got beans. I still got beans. I still got beans. And then you take the envelope off from around the fava beans to get to the fava bean underneath. And it's even smaller than that. And like the pile of fava detritus fills your entire apartment. And then you have like, like not even enough beans for you and your wife. It's not. It's the worst. How did that even come to be a thing? Was it you John, who said you don't like fresh lime as I like fresh lime is someone I noticed that they don't like fresh lime is they're mistaken. Yes. I will never I will never shut them but fresh lime is. They're good. They're quite delicious. Alright, so the Eskimos now, the texture is also kind of similar, right? That kind of soft.

Yep. Kind of soft, mushy. Yep.

Yeah. Now, so for this big old heaping helping of add eggs. How much did you pay?

It was like $14 us which was expensive relatively, you know, it was like the most expensive thing on the menu.

Right? But here I could buy like a standard taco for that. I know places I could go and get it for a standard taco and pay that much money. Yeah,

right. Exactly. Yeah. So a bargain

a relative a relative bargain. Yeah. So you're you're eating you're eating a rich a rich man's and eggs at at a reasonable price which I which I appreciate. I had to carry. I had to carry my antics around in a sack, little plastic sack where they started to break down a little bit. So I don't feel like I've ever had them in peak condition. But even my temperature and time and physically abused and eggs that I had were good. So so there you go. Do you ever figure out what kind of ant it is like what they look like when they because you know, there's many kinds of hands.

Right? No, I don't know. Actually,

I feel like this might be how long much longer you in Mexico.

Till Thanksgiving.

Well, why don't you figure that figure that stuff out for us and you know we'll go from there figure out what kind of answer it is or I could figure it out I guess in in the book or index news today, we have we launched officially to our Patreon so if you're listening now you knew because we told you over the weekend but we now have our Indiegogo campaign up for the the Sears old perot get the professional version of the Sears all now running on Map gas for a hotter, more even flame. Yeah. 50% more searing area same weight, though. John, did you know that the Sears All Pro has the same weight? So it's no more of a tripping hazard than the original one was and it heats up and cools off just as quickly.

But is it taller than the original one? No, no, no, no

same height, same height, and yet 50% More searing area? Did you know that we have a patent pending conical inner screen plating coating inner screen that spreads the heat more evenly than ever

before? A dent? That's pretty amazing. Yeah,

yeah, it's that's why we can make the cone shorter than the original cone so that it's the same height and still increase the surface area. That's how that's how that works.

That's pretty, pretty neat. There too. If somebody actually has a question about this, I'm gonna go shoot T dubs says if it's not top secret, I'd be interested in the details of how the design excuse me, cone mesh, etc. of the series All Pro progressed.

No, we're, we have a patent for it. So it's not a secret, you can go look up the documents.

Next, what

people are interested in and I like

the document now. But why?

So part of the problem with the original series all and this we this, literally what happened is, when we were developing the original one is we put two pieces at pieces of mesh on a ring and the ring was exposed much like a mesh in lab like it when you're in high school and you have a Bunsen burner and you you have mesh and then the the beaker sits on top of it. So we did that, right. And we're like, wow, oh, wow, that hurts. Because the series all the mesh wouldn't just radiate forward towards the food, it would also radiate back on your hand. And so you could only use it for a couple of seconds before your hand was just like it was a nightmare, really. So then the very first one we made that was encased I made a round cylinder and you know welded around cylinder and it was real chunky. And it worked, right because we insulated it. So it first we didn't insulate it, and then the outside cylinder got too hot. It was crazy. Then we insulated it, I still own somewhere the very original circular series that we should sell that. No. And in Stanford store journals. Yeah, the very original series all within the insulation on the insides puffy. And that's the one we used actually to figure out the safety. So I turned it on, let it get real hot, turned it upside down and started dumping corn oil into it to see what would happen whether or not we would get an explosion or some sort of horrible fire find. Turns out, I mean, made a bad smell, but it was fine. So anyway, so then we started walking around the restaurant district in on the Bowery. And we found these, they're real goofy, there was a time in the 90s. When you could go to a like a like a mid range, like a mid range. I wouldn't say fast, casual, but like, you know, like a mom and pop Applebee's knock off here in New York City. And you'd order a cocktail and the cocktail would come in, like you get the glass and then you get a little mini shaker next to it. And you guys remember this phenomenon of the little mini shaker that comes with the glass. So you get that little bit extra, you get that little bit extra thing you can pour into. And you know it was there, we're gonna throw that away anyway. And so it's a way to make you think that you're getting more for your money, right. So I found some of these things. And we took them back to our shop because we had a shop in on Eldridge Street at the time. And we use those as the cone. And so the original Sears all is literally built around the dimensions of a cocktail shaker. And it just so happened to work, right? When we were experimenting on making the Sears all front face bigger, what we noticed is is that as you increase the front a, it got too big. But what happened is because the back of the cone was too large, we got separation of the flame, and we got a hotspot and we had some problems with turbulence on the inside. So we can we redesigned the inside to be more of a flame shaping situation. And then we just burned through a whole bunch of different metals. To try to figure out what would work we tried different kinds of cones, the idea of the cone came because we're like, Well, if we can impinge the flame earlier, we can make it spread in a cone shape out to the rest of the screen and we can more evenly heat the rest as it combust on the inside. And so the rest of it was just kind of figuring it out. The main problem with the screen on the inside is that on the inside of the Sears Hall is what's called a reducing flame. Most people are used to thinking about oxidation and we actually have the reverse problem we have a reducing flame on the inside of this aerosol so you get a phenomenon called metal dusting Anyway, so that was the procedure was that uh, that was good.

Yep. I remember those days in the lab. No one is allowed to multitask.

And then the funnel for suppliers to where they sent us one model that was supposed to you know, work

suppliers are the worst suppliers, they're worse. Here's what happens. Get get this, get this. So like we send them the cards right so all this stuff is done in CAD which is computer aided design, right. So like you were like, this is the way I wanted to look. So I figured I calculated the exact front face angle I want because the front face angle also is like little easier on your wrist. I calculated it was all about not making it any taller than the original. I wanted exactly 50% or more more searing area on the front and I wanted it no taller all the other dimensions followed from that. And then redesign the back end of it for flame shaping and the screen. So we get one. And they sent that we they hand built the prototype. They send it to us. This is what he almost a year ago, eight, nine months ago.

No Yeah. No longer than that

long. almost about a year. Yeah, yeah.

They sent it yet and we were gonna release it last year this time. Yeah, that's right. So we say to them, we love it. It's great. We let's order the tooling. We're good to go. Although, because we've emailed this, we were gonna do it right when? Right when they right when Amazon turned off the tap, we were ready to sell that thing last year right when they turned off the tap. And they're like, oh, we can't build it the way we said we were that you wanted it. We're going to do this other thing. And any minor change you make to a series or any tiny minor change can be the difference between it working flawlessly and the screen instantly. Like like turning to dust on the inside, which is crazy because it was a cocktail show a random cocktail, the original one Yeah, the original was a random cocktail shake. Well, you remember the original series all also, they made a change right at the end that converted everything to dust. And that's why we had to do pre seasoning the first time the original original didn't have to be pre seasoned. It still made a smell from the installation. Oh yeah, the new ones are pre baked. So they don't also smell when you when you fire him for the first time. But you remember we had a whole load of cereals in and we had to figure out how to stop them from and that's when we had to come up with the match date. I

don't even want to think about that. Yeah, what color's the flame?

At the front? Yep, aren't arrange arrange girge Yeah. blue to white. It well so the the flame if you just have the naked torch, it's blue. It's too hot makes us nasty torch taste right. Whenever I see someone torching meats, I'm like, you know, creme brulee? Yeah, towards that thing, but like meat. I'm like, yeah. You want it to, you know, not be so intense. You know? I mean, I was searing some steak last night because here's all Pro.

Nice. Was it quick?

So fast, so fast? No. So Nastasia I hear you say that there's an email. Awesome. And we both didn't really read it. Because it's love and life. I don't know what that is love and life. Love and life people. All right. So visit us on.

And then our first manufacturer was like, this is pretty useless. Yeah.

So first of all, Charles Charles, at the company, didn't like big dogs. So he came to my house and Stassi was at my house. Charles was at my house for dinner. And my dog is there and he's like, I don't like dogs. And then we're like, what do you think about the series? He's like, Nah, see much use for it? Yeah, like

he's like the guy that we dealt with in China with our factory.

The good news is the good news is, is that if they don't see a use for it, the factory that is made, they're not gonna copy it until they see that it sells a lot and then that's what happened to us. Anyway. zingy. Alright, what are the questions? You guys want me John?

Other questions? Okay. In Patreon Alright, Brandenburg. ageing. I know Dave has been putting the ANOVA precision of him through its paces recently, but he mentioned a few weeks back that his family wanted him to bring back their old countertop slash toaster oven. I've wanted the APO for a while, but I've been somewhat nervous about how user friendly it might be to the less techie members of my household. What complaints did your family have? Ended you ever managed to make decent toasts with all the best Brandenberg PS looking forward to your next book? Think you should consider offering a limited special limited special edition that comes with a waterproof silicone slipcase set Anastasia can use it to separate what foods from dry foods and not just cold from hot it's a good idea. The ultimate texts on moisture management could itself be used as a tool for moisture management. Just a thought.

Yeah, so I think I'll probably have to make Anastasiia special silicone slip cover because I don't think you know Norton's going to shell out for any fancy stuff. And the Stasi will just ruin one and then get another one from me is how she'll do it.

I've never gotten the second one. I left it at somebody's potluck and never got it back.

They never we bring what were you bringing?

Remember? I don't remember. Yeah, then hot that needed to be separated.

I am the MC DLT of authors. You know what I'm so freaking dumb. I was, I was writing the I was sitting there looking at the at the heat transfer section of my book. And I was just like, I Why am I so stupid? Why am I so dumb? I'm writing something. I have a mental block. I can't. I can't do hand waving. You know what I'm saying? So like, my wife, Jen, she reads a section. She's like, that's not clear. Like that's because I didn't want to have to bring this whole chunk of science into the frickin explanation. And then now it's all there. And I'm like, What the hell? So now I have to have all of these disclaimers. First of all, it's not like hard, hard science, right? Like it's not it's equation free, but it's just, you know, all the concepts are there. So now I have to have all of these TLDR freaking like, disclaimers? I don't know. And I'm sorry to the dozens of you who eventually read it. But what was his question, though? The question was about, oh, the APO they know the precision of it. Okay, so Booker, my son Booker uses the a nova every day. And he just turned it in fact, I get I get what's it called? I get notices from my phone constantly that he is cooking salmon in the Nova precision of it. And so, more pounds of frozen salmon filets had been prepared in that a nova then I think, comes out of some rivers in Alaska on a yearly basis, because all Booker does is use that sucker to make salmon filets, which he then finishes in a pan with way too much butter and way too much flour on the skin when he then sits there with a spoon and eats the leftover quote unquote, salmon roux, which is this Gus Ting. Well, my wife and I are yelling at him that this is not a valid foodstuff. So he finds it quite easy to use now. They all of them, all of them make toast in the Breville. All of them. I would say that if you have a family, and you like to make toast, right, the Breville is very good at making toast. Right? Also, like, I mean, the issue with the APL like I've said before, is its power management. So it's, it's, you know it, if you ran it off to 20, and it had like twice the power in it, I think it would, it would just tear the roof off of it. But it's like running right at the minimum amount of power you need for an oven that size because it's quite large. But what it's good at, it's really good at right. So now, but nowadays, like I was doing most of my bread in the APO, but it has a problem kind of venting off all that moisture. So if you want to do good bread in the API, you have to do a lot of like propping of the door with like a rag in it to flash off some of the extra moisture after you get your initial steam hit. So you know, there is no like, like most of life, there's no winning, there's no winning, there's only a there's marginal winning. You don't I mean, it's not that hard to use, I occasionally get problems with the, with the Wi Fi dropping, and then it being a thing. And of course, Booker wants it to be in Celsius, and everyone else in the family wants it to be in Fahrenheit. So there you have it. But luckily, he can convert on the fly. So I'm always like, Booker, why don't you know, I asked him the question that he has shouts out from his room because he's only ever either in his room or eating salmon. And now with the family. What do you guys think about this, it makes me so bent. He doesn't respect the fact that I want the family to eat together. And sudden he's like, I'm 19 I'm an adult. I don't have to do what you want me to. I was like, well, but don't you live in my house? And so he'll just like, rip through the salmon and then go back in his room. I just don't think that's cool. I don't think that's right. Yeah, yeah, but he's an adult now. Yeah. But he doesn't have his own apartment.

But you don't want him to have his own apartment.

I would love to. I mean, if he could have his own apartment, I won't. But the thing is, is that he's like, I don't know. It's just like, like, what happened? It's not an onerous rule to wait five minutes and not like when someone's cooking you your meal. How disrespectful is it to sit there and wolf it down before everyone sits? It's horribly disrespectful. It's like, I hate crunching I hate like, when I'm sitting there like I'm cooking the thing and someone walks up behind you while you're cooking the meal that they're supposed to be eating and you're like listen, get first of all, don't snack. Second of all get that mouth out of my frickin ear. You monster. You terrible terrible sack of crap. I am standing here in the kitchen making you your food. You know what I mean?

Do we answer the question? Yes. Yes. What are we got?

Our two our two control freaks and an ANOVA oven a viable alternative for a range and a home kitchen.

Okay, so So I have a control freak. And what did they say on the on the Amazon reviews was, was given to me in exchange for nothing, whatever. Anyway, they gave me one, right. So I didn't pay for it, they're quite expensive. They are relatively large, right? So they are not is not a it's not a dense way to do it right. So like, you know, your the density of a real stovetop is going to be a lot higher in terms of the number of pans you can accommodate. So you need to ask yourself, Do I ever need to use more than two pans at a time, and you know, some people don't I do. The other thing you need to do is you need to have a lot of power right there. So if you don't have to separate, I mean, we're running a 15. But you're better with a 20 If you don't have to separate because the problem with running a 15 amp circuit, something like that on a 15 amp circuit is you plug something else into it. So when fires up a blender on the same circuit, and you're toast, you know what I mean? So it's like, better to have 20s for that. Only 20 Definitely 20 Everything 20 Everything. 20 All 20s All 20s Yeah, except your light, it's better to have your light circuits to be on fifteens because you don't want to have you don't want to have that much juice. You don't want to have to have that much juice in your ceiling before pops.

Well, yeah, for sure. And if you have if you have LED lights on Faders Forget it. Really,

you get a make ones now that dim to fades and I mean the fade to whatever it's called.

The fade is not strong on the on the on the low on the low side of the Fade. What do they call that?

They go gray, they lay sod, sometimes they flicker. I hate to flicker, they don't have to the thing with the LEDs is that hey, so you want to get into any LEDs the expensive thing about LEDs. They can turn off and on like that, right? So in fact the way that we dim LEDs so the way that if you're doing a like an electronics project, the way you dim an LED with a microprocessor isn't to actually dim the voltage. It's to it's to just turn it on for a less percentage of the time. So you're flashing you're always flashing it and if you're flashing it so it's always on, it's always on. And then it's like strobing it almost but super fast. The problem with the LEDs most of the cheap ones is they strobe at the 60 cycle. The strobe at the 60 cycle means rate. And so you can see flicker especially when you get lower. I think it's what's happening is it's only flashing on half of the on.

Yeah, that's why you don't see when you see like a cameras, or you're filming something and you go to over you pan over to a computer screen. And it's like it's up, up up up. It's like it's constantly flickering. You just don't see it at that stuff as of right,

yeah. And so they do get real crappy as they dim or like when you're a real fan or they take pictures of the front of subways and the the newer subways like they all like have demented fronts because they're not like persistent images. Anywho. So I would say, Look, if you have a lot of power, if you have two circuits, it'd be great. I haven't one there, there is is great I would get if you're if you're going to spend that kind of cash or you're looking to spend $3,000, I wouldn't stand over. Right. But if you're looking to spend three, that's more power, if you're looking to spend $3,000, and you have 200 volt 220, I would just get a real induction top, you know what I mean with it's like, got four burners and a density, if what you're saying is you don't have the power, you don't have the 220 then you have to have the power of the different, least three different circuits, you're going to require three different 20 amp circuits in your kitchen to run those three pieces of equipment. You know, so just keep keep that in mind. That Okay, answer, right answer. You want to think about what weird thing about the control freak is. So the control freak has on the center of it like a little belly button, right is by the way, for those who don't know, it's an induction burner, it's about three times it's about 10 times the price of a cheap induction burner and about twice the size of a cheap induction burner, right? That said, I do love it. But it's got a belly button in the center. And when you put a pan on the pan reads the belly button temperature, and that's how it's working. The control freak cannot operate in anything other than temperature control mode. I find this irritating. I can't just put a power level into it and say I want a power level. I find this irritating. This is a firmware problem. They could fix this problem, but they won't. Here's another thing you want here another thing I got mad at Booker about? Yep, yeah. All right. So as I said, Booker cooks all this freakin salmon in the APL and by the

way, again, who buys the salmon?

Okay, listen, I just wanna you Why don't you go ahead and raise an autistic son and then come back and talk to me about you can't come back and talk to me after you've done it. All right. Come back deal with deal with deal with the pickiness. Can't

you deal with the big deal about it? If you're buying him the salmon? Yes, I

can. Because he won't eat. He does not eat. He only eats salmon. He is a bear. And he has autism. He is autistic. I cannot force him to eat things. He is not you growing up who listen to what their parents said. You have no idea what you are talking about. Okay. Now, so you get the the APO he's cooking this stuff at 52 Celsius, right? For like 30 minutes. It's a thon Cook, step in one. Alright, okay. doesn't clean the thing out? Do you know what an APO smells like when it's never gone above 52 Celsius, and it's above and it's at 100% humidity and all that it cooks his salmon. Every once in a while I just fire that sucker up to high temperatures blast that thing clean this, you open and you're like salmon. You know what I mean? And you put something else in and you're like salmon anyway. So the first time I have all of these cast iron sizzle platters, right. Like the oblong ones, like steakhouse style, like fajita style thingamajigs. And so I did a bunch of infrared images of these things on induction burners. And what happens is, is remember I told you about the belly button and the middle of the thing. So induction induction burners have, they make a round circle, they're not much like a flame, how the flame coming up has an even round circle around it. They also make that circle, but can they actually heat the metal. So the cast iron has a cold spot where the belly button is. And cast iron is actually not good at conducting heat. So if you look at an infrared camera, you'll see that if you set a pan a cast iron pan up to, you know, 370 degrees Fahrenheit, it's actually getting up to like 450, like 500 degrees right where the induction burner is because it takes that long for the heat to make it to the center. So it is smoking to death, right. So also remember I told you they're like fajita pens. They're real low. So Booker has been using these fajita pens. And remember I told you he uses all this butter and this flour. It can't. It's butter and flour freaking everywhere. Because it's like smoking. And I said to him, I showed him I was like, Look here is here's an aluminum cord, induction friendly pan, it's going to be a real even heat. And then he won't use it though. I'm like, Look, it won't splash because it's got sides. He's like, he's like the cast iron cooks faster. I'm like it doesn't cook faster. It's just you're Miss reading the temperature because it's actually getting to be 100 degrees higher than when the temperature you're setting it to. But he just doesn't believe me. I was like Booker, listen, it's a it's a power situation. I only have the 1700 Watts coming out of the frickin wall into the thing. There's only this much watts, that's all there is. So it's can't be faster or slower based on that you're just overheating the frickin pen. Anyway. All right to answer the question, yeah. What do we got?

I'm going to splurge and get Akun recon pressure cooker. Good move. What classic in the field cookbook, should I pick up to best make use of it?

You know, I haven't looked at it who should have on as the person who does the hit pressure cooking like I know she has a lot of she has a huge like blog, Blogger blog, the blog, the blog. Lorna Sass is the original pressure cooker, cookbook writer. She has a number of them. But those books I think Lorna Sass his last book that I have came out at some point in the mid 90s. I want to say I don't know, it's a good question. The Khun recon is nice because it's actually a pretty well made pen. It's got a very thick aluminum slug at the bottom of it. And I've had pretty good luck with it, even though I've been very abusive towards it. Yeah, I don't know of any good, good books. There are some I got to think on it mean other than like, I don't actually have to I have the hit pressure cooking book. I'm not sure. But in Lorna Sass, obviously, is there the thing about pressure cooking, if you've never done it before, and, you know, Capri Sun asked me, he's like, you know, where's there the information on why 15 psi is better than, than the lower psi that the instapot and all the electric pressure cookers make. And in fact, the Stasi and I once spoke to appliance engineer at Cuisinart. And he was like, Why do you want the 15 psi when, you know, why do you want it and we're like, well, we've run the tests and on the tests that we ran, it tastes better. And we ran the in fact from zero from like five psi all the way up to 22 psi which is a lot more than 15 which is what it runs and the sweet spot was 15 psi in terms of stock we use was a test on stock so results with other things may vary. Who's got the good advice right now on pressure cookers go to the hip brush cooker site and see what they see what they have to say. But the classic in the fields obviously anything by Lorna says because right that's her name right. Frank so yeah. Yeah, I've been doing a lot of pressure cook I pressure cook constantly. You guys pressure cooker. You Insta pot and you guys

pressure who wants to do more? Pressure cook

you pressure cooker and my wife just actually pulled it out just this morning.

electric or gas or electric or regular? Electric? Yeah, yep. Which which one? Do you mind me asking which one you have? Is an instant pastile are one of the older like pre made only pressure clip guys only pressure cookers. Yeah, so like Cuisinart are similar. And I want to say it was cuff one. Oh, okay. Yeah, I mean, the nice thing about those is they're really convenient. They shut themselves off. I think the reason they don't go to a high pressure is just because they are thermostatic and not pressure static, all of the ones that operate on stovetops are pressure static. And I think they really, really, really want to make sure that they don't go above a specific pressure. And that's I think, why all of those are just slightly lower pressure. And plus, none of the people who manufacture those things has run the tests on what actually made things taste better or not. They're just you know, filth machines, people in general. And if they answer that question, yes, like anything else?

Is it too early to talk about Christmas most impressive menu for the least effort slash hassle. I'll be traveling to stay with family and have to do all the cooking haven't over circulators and there will be a standard range cooker could maybe travel down with a cool box with some stuff prepped, but would rather not as I'll be on a train

late. So this person wants to are thinking about Christmas thinking about Christmas, where they're going doesn't have anything. They don't want to bring the food. They just want to bring equipment and rock it out was a range standard range there, but this person has to a novice. Yes. Or, well. circulators. Plural. So

yes, at least two?

Yeah. I mean, I don't what are they? What are they making? They wanted to where they want advice on where, by the way stars get this? I was at Michael's craft yesterday, because when the French Culinary Institute went out, right, I yanked their anti griddle. Right. Now originally, I wanted an anti griddle back when I had a bar because I wanted to make a cloud chamber you know what A cloud chamber is where it is where it's, it's so what you do is you put like an aquarium and you fill it with like an alcohol vapor and it gets just at a point where when charged particles like like cosmic rays and stuff. Well, no but more like charged anyway. Then when they fly through it, they create a vapor trail and so you can actually see the vapor trail from subatomic particles going through sick and most of them are done with dry ice but I wanted to build a a like a permanent one with an anti griddle. But anyway turns out I don't have it a bar anymore. Did you know that turns out I don't have a bar anymore people anyway. But I think that they integrate it anyway. And because Booker is obsessed with mini melts, which is I guess a bootleg dipping dot, right so mini melt is a bootleg dipping dot. Okay. And at his in his like college, the what's it called the vending machine sells these bootleg Dippin Dots, but they just upped the price from four to $5. And he's like, that's too much. I'm not paying $5 for that, but not $4 $4. So he wants me to make the cotton candy flavored Dippin Dots. So he's like that, and he's been pestering me. He's like, Dad, how do you make cotton candy flavors like, well, we caramelized sugar, and then we and then I looked it up. It's like, no, they just, they just use this stuff called like ethyl maltol or ethyl maltol. Which is like, you know, like a caramel like flavor that they use for fake cotton candy flavor, and that's what the kid wants. He wants fake cotton candy flavor doesn't want actual caramelize candy. So I had to go to Michael's craft, where they sell the concentrated fake flavor that my son desires for his pseudo dipping dive. Now listen, I primed them. Because remember, when I had to make Wiley dufrane I had to make him a I had to make him a co extruder to put liquids inside of liquids back during the sphere vacation days and they came out shape like tadpoles like Paisley sounds like Wiley man. How about a paisley? Ain't nobody making Paisley's and he's like, has to be round. And I was like, but Paisley, right? Like, differentiate yourself with the Paisley. He wasn't buying it. So I had to tell Booker, I was like, listen, they're not going to be round. They're going to be kind of like flattish Dippin Dots on this, and I got the Okay, so we're going to do I got it. But when I was at Michaels and this is where it brings me to Anastasia, I almost bought you something. I was up to the register with it. And then I realized you wouldn't like it. I thought it was a Rudolph Pez dispenser. Yeah. I was so stoked. I was like, Oh, I was like, do they have the other ones? Now they had some sort of bug bullcrap other like they had some sort of bunk Santa that wasn't even the Santa from that show. And they, they had, they had frosty and as much as I love Jimmy Duranty because I do love Jimmy Duranty. Right. That frosty cartoon is just a wreck. It's just a nightmare of a cartoon. It's just not a good cartoon. So like, and I got up there. And then as I was about to buy it, I was like, it's not Pez, it's some. It's some BS lollipop that she's gonna hate. And so I was like, I was like, I was like, What's better? The fact that it's Rudolph, or there's this thing she's gonna hate. I was like, I was like, I can't decide. So I didn't get it. I was like, I don't know whether I'm gonna be like, whether this is worse than nothing. You know what I mean? Oh,

we should say what we're doing Friday right? Oh my god. And then are we going to do Instagram Live?

You can't Instagram Live from a show that Oh, no, you're Henry