Hello. This is Dave Alder host of Quicken issues coming to you live but wearing a mask from the heart of the city, newsstand studios, Rockefeller Center, joined as usual witness dassia of the hammer Lopez, how're you doing stuff? Yeah. So like, you know, if you listened last week, I had the COVID last week, and I'm on my last day of having to wear a mask in public according to the CDC guidelines. So I apologize if I sound a little bit muffled. Yeah. Sounds great. Oh, thanks, John. Yeah, also joined as usual with John, the customer service extraordinaire, and he Hello, how you doing? Great. Thank you. Yeah.

Better now that I got my Dietrich's. Yeah. Well, we'll

talk about that later. And we got rocking the panels. We got Joe Hasan, how you doing? I'm doing great. Dave, how you doing? I'm okay. I feel good. You know, I felt I felt not so good last week. But you know, if you're fully vaccin, everything, you know, you bounce back pretty quick from this, especially because I guess the Omicron whatever, what's the new variant called the one I got ba two or something like that? Yeah. Ba ba raucous. And, of course, on our California panels, I'm assuming you're in California rock rock in the YouTube stream. How you doing? Jackie molecules?

I mean, dc,

dc, what are you doing in DC?

Um, I am overseeing the radio station that I built here hold service radio with the line hotel and training people on how to use it themselves when I'm not here. So

wait, wait. So wait, did you leave and go back? Or have you always had your fingers in that pie?

Well, the hotels obviously reopen now they changed ownership. So there they want to reopen this radio space, some consulting on it, basically.

And you're like, you know, listen, it costs a little more than you think to reopen something. You can't just turn it off and on like a spigot. You gotta you know, it's got to be rehabbed. It's cost some money,

right? You're right. Yeah,

absolutely disgusting. Show people. You can't just turn somebody off, turn off their turn off their money tab and then expect to turn it on at the same price. That's not how life works. It's just not how life works,

how it works and how not to start you on a tangent, but I just have to say I forgot how ridiculous jumbo slices of pizza aren't necessarily. I had one last night and they're just absurd. I don't know if you've ever experienced the DC jumbo slice but I have not. It's a trip. I've heard of them. Like how big? just enormous.

Three, three feet long. Oh, wow. No, like ridiculous. No, no,

that's that's three feet long.

There was a place up by Columbia University. I think it was called crown pizza or something like this that used to serve an absurd Oh, New York slice. That was the equivalent of two and a half regular New York slices. For those of you that never had a New York slice in New York slice is a thing. It's a size. No one's like, what size a slice Do you want? It's like New York slices in New York slice. My wrong here.

No, no, you're right. Yeah, for sure.

But there was a place that catered to college kids that was like, we're gonna have big slices. And they were known for that in the 90s. It was like we were the players with the big slice. It's only a little more but it's twice the food.

Alright, this one looks like it's 17 or 18 inches.

Oh, comes from a large pie. Yeah. The pie itself is. It does. Yeah. Yeah. And it's the idea when you have it that you're supposed to feel like the wonder of being a small child again. Can you remember what it's like to slice when you were a kid? When you were a little kid? You got a slice here like oh my god, it's this big thing. You remember how awesome that was?

Yeah, I guess that kind of happens at the jumbo space. It's just it's just logistically kind of hard to eat. You can't really fold it like a normal slice. You know, it's a big undertaking to eat one.

So Anastasia and I had Miss Darcy and I had this intern at the French Culinary Institute. His name was is was Cliff he actually does a lot of videos you can see him on was an eater he was doing videos for Yeah, I think so. Peter Yeah. Cliff with Cliff Endo. He went by on I think on his thing. Even though his last name is not that it's a grizzly bear anyway, so like he was he's a large he is a he's a large and imposing human figure. Like a large large man. Like just a towering giant. Like to me he always reminded me like he looked a little bit like a like a Palau and Orson Welles but much taller. Is that accurate? Yeah. Yeah, yeah. Early Orson Welles like the handsome Orson Welles not like the late devolved into his own field force and wells. And and then at the same time, Jeremiah stone from fabulous and Jeremiah stone control while they're, you know, fancy folk here in New York City. He was working in our amphitheater, so they were both in their chef whites and Jeremiah stone in case you don't know it is this is a smaller man. He is not a large man. Right. So yeah, man. And so we found this tiny almost novelty whisk remember this does and I believe we gave Cliff the novelty whisk and we gave Jeremiah we had this we have those giant like hotel whisks that are for I don't know what they're for whisking for because no human can can wield this whisk. And then we also gave, we got the smallest like pan smallest sauce pan that's ridiculous tiny pans that they use for presentation at the table you don't talk about and like the biggest one. And do we give Jeremiah the big ones and click the small ones or vice versa? Then we took a series of pictures of like fu scale. And it was it was fun wrestlers.

Remember when Cliff didn't dilute the cocktail we served and everyone got wasted.

Well, yeah, but then on the flip side when Cliff saved us when he started over, he started over diluting that one drunk guys cocktail. I remember. No, I don't remember that. Remember, we were at this party, and the guy would call was coming to us. And he kept on coming to us and rather than shut him off, only Kliff would make drinks for him. And he titrated that guy's drinks down to zero ABV over the course of the night. Which was, you know, on the one hand, not, I mean, like he wasn't paying it was a party, it's fine. someone's paying to do that you can't do it, you have to cut them off and kick them out. But in a party I thought maybe it was an okay thing to do. This is an interesting ethical question. See what you guys think. See what you see the discourse? Let us know. Speak into the discord. If you're listening on Patreon calling 2917410 1507 That's 917-410-1507. You can also if you're a member of the Patreon chime in on the discord or anything like that, if you want to know how to be able to do that, then join our Patreon. I'm gonna give them information on that, John.

Yeah, go to patreon.com/cooking issues and there's a bunch of membership levels. Obviously, the more you pay, the more awesome stuff you get. So go check it out.

I feel like I sound crazy. Do I sound crazy? No, no. All right. You know why I feel like I sound crazy because I'm hearing myself in my own head and reflected in my mask and in my earphones. You know, I mean, I sound like I'm in one of those Houdini boxes where I got to escape. And the Stasi was praying I won't so she can saw me in half and have real blood come out of the box. Yeah, yeah. I mean, I can just imagine, like fuzzy that have never met like Anastasia. She has this. She has a she has normal joy. And she has Anastasia demented joy. And I love than the Stasi, a demented Joy face. Yeah, yeah. And so like, I'm picturing her just with the look of demented Joy sawing through my body in one of those magic boxes. You know what I mean? And you know what? I'm okay with it. I'm alright with it. You know, we could do next time is we can do like, you know, like that band lightning bolt. We can just like, basically to take a mic, put it in your mouth, and then just duct tape it to your face. Oh, yeah. That's awesome. Oh, that's cool. Yeah. Yeah, as long as I was. I'm glad you didn't go the GG Allen route and have the microphone go into a different hole. Because that would be unpleasant. Yeah. No, I still think do his fans ever forgive him for not dying on stage like he promised to do? I don't know guys an enigma. I mean, here's the thing about discussing enigma. I used to listen to all of that kind of stuff growing up, it's just not good. If you go back and you listen to it, like musically, it's just not good. You know? I don't know. Whatever. It's not a show on music. But interesting aside, so yesterday, I went with DAX who's my younger child on our first college visits, you know, ever. And we went out to Lafayette and Muhlenberg which are in the Lehigh Valley of Pennsylvania now if you ever driven out that way, as soon as you get over the border into Pennsylvania and all the way over there and down you're in what I consider to be interesting culinary territory. And you're in like a territory that like a good chunk of my family comes from so for instance, like over near in Pennsylvania near Philadelphia, some of you might know this right? They don't call What do you miss dossier? What do you call a sandwich with Italian cold cuts on it? And like oil and vinegar and like shredded lettuce and tomato on like a long roll? What do you call that?

Italian combo?

Okay, if you weren't going to Euro, you call it a hero? What do you mean, like people is I know where we're going with this. I'm like, There's I got a lot in my head right now. Yeah. sarni sarni. Where's that from? Well, I don't know if my British friends call them sarnies. Whoa, well, I like sarni. No offense to British friends. There's they're mistaken. But what do they call it in California? But oh, wait, where are you? Where's your family? As far as where do you call these things? I don't know sub subs. That's valid. Right? That's, I think probably the most popular statewide what do they call them in Connecticut, John? Phillips coming. So what is our debt? gnarliness call it they call it? So

subway is also based out of Connecticut. So the Milford Connecticut? Yeah. Uh yeah,

that was the longest one I've had the only hero Long Island definitely here Long,

Long Island. Well, that's where you know the New York areas were that here only nothing but a sandwich thing was from back in the day I remember who uses Grindr? Yep, yep. Where's Grindr? I

think they told my gay friends use Grindr

and a grinder he has to say oh man yes Strong says I'll give you a pound on that. My hand sanitizer.

Alright one day maybe for Patreon I can go back and make a best of compilation of studying or when I hit

Yeah, I'm the only one that knows what a chef's kiss tastes like It tastes like alcohol so Alright, so anyway the Pennsylvania area they're called hoagies right hoagies and so my my wife's family grew up eating these things he's hold us right at like from a place called a Westchester Pennsylvania and Chester Pennsylvania Chester Pennsylvania actually is where their family from. And anyway, so like they go to this place called Phil and Jim's it which is in that place. Now they do this fun thing. I think I've talked about it before where they'll separate out the wet from the not wet so that you can ship the sandwich or carry the sandwich like you know for a long way and then like put it together last minute like like a maybe a DLT I talked about this before. So DAX who doesn't understand gr geography at all was like we're in Pennsylvania, let's get hoagies and like you're in the wrong, Pennsylvania dude. Where am I fine, because we're an Eastern which by the way, I'm going to throw you under the bus stop. This is like one of the stasis ancestral homelands is is Eastern pa Yeah, yeah. Land of the Crayola factory. Lafayette College, and the Stasi is roots. Yeah. Rice us. Yep. Yeah. Did you make the bats there too? Oh, what bats? Baseball bats. Really? I'm just asking the Eastern US a bit popular baseball bat. Oh, yeah. I don't know. John's looking it up for you. The guy didn't mention. I mean, for me, it's like, you know, Crayola. They still make Crayola there and you can go visit the Crayola factory. That's not my point. So we're like, hey, Dax. I'll find you a hoagie shop here. You know, in in Eastern, we'll take hoagies home for dinner. The hoagie store by the way, don't ever do this. It was a place in East End, very highly rated and not going to throw them under the bus. It said that it closed at 4pm All right, you guys with me? Close to 4pm says so on the web closes at four. All right, on their own website what times they say closes does or for what time that I get there.

350 A

three 345 closed. The guy was still in the shop. We're closed. Close it. I was like a but here of course he doesn't speak where I'm from. He doesn't speak like you know New York, New Jersey area. A, you know, a tap where a watch used to be back when he used to wear watches. He's like, sorry. Yep. Shut that. Don't do that. If you say you're making sandwiches till four, it's not like midnight or two and you're really tired. You want to go to bed? If you say you're making sandwiches till four, make the sandwiches till four.

You don't know if they got there early for the breakfast shift.

There is no breakfast if there and I don't care. Don't say that you're going to make sandwiches before then be like, you know, when we stopped making sandwiches when I feel like it.

You ever closed one of your bars when there weren't enough customers?

Ever? Not ever. You know why? Because you do what you say you're going to do? And you don't know who's gonna show up or why. What you do is is over time if consistently you don't have enough business to stay open till a certain time of day. That changes your hours. Yeah, that's kosher. Change your hours. Closing early. I drove back right because I had driven all the way out to somewhere so I had driven all the way back through traffic, right? Hitting the pedal of the metal for any you don't know driving down some of those Pennsylvania routes. They're a wall to wall with cops. Alright, like flies on poop. Cops all been down that road. I'm trying my best to get to the sandwich shops. I can get taxis freaking hoagies. And I get there and the guy shut down. You don't know who's rushing to get to your place. I even told the guy. I had a lot of bad traffic to get here. No sandwich. I was so DAX went home with no hoagie. I was burnt. I was burnt. So for those of you that don't know, like New Jersey, basically East is right on the border. You can you can throw a rock from Easton and hit New Jersey. Okay? Sounds like that. Find a hoagie shop on the way home I know it's going to be New Jersey is not to say make sure it says Holgie so he finds his place called hoagie heaven in in Princeton. Princeton is a beautiful town. I've never been to it. But for those of you that don't know the geography, like it's an hour out of the way to go Oh, from Eastern to Princeton, and then back in New York City is an hour out of the way. All right. I've been driving since 630 In the morning PS you know what I mean? Take him around to places. Okay, okay, fine. Like that's what's his hoagies Jen, we'll be happy even though we're eating in COVID style housing now. So like, we have to have our dinner in shifts, you know, I'm saying, we have the, what DAX calls the fomite. Dinner, he calls us all fomites. For those of you that don't remember back in the early days, the pandemic of fomite is like an object that will give you the COVID that will transmit the COVID to you. So he no longer thinks of us as people but merely as human fomites. Anyways, he brings him we drive an hour out of the way we go to a whole new haven, by the way, they're sandwiches. They're good, right? They're good. And they call them hoagies. Whenever we got the Italian BMT equivalent, they're classic, we bring them home. I get Booker tuna of course, because that's all he wants to eat. Kids gonna get mercury poisoning is gonna go full Pavan on everybody. It's nuts. Anyway, the kid would eat nothing but salmon, tuna. The kid is unhealthy. He eats only fish. And you know, and I tried to buy him the mercury free freakin tuna. He's like, I don't like it as much as the he's also a cheap date for tuna, which is weird because he's expensive on salmon. He likes chunk chunk tuna. So for those of you that don't know, in oil, yeah, and oil. So for those of you that don't know how tuna works, right? Solid tuna is what you normally think of as chunky tuna and chunky tuna. Tuna chunks is really just flakes of tuna packed into a cat. Alright, okay. It's why it's cheaper. Anywho ha. So we bought him the mercury free one. He's like, I don't like it as much. I only liked the one with the mercury in it and eat the aftertaste. Yeah, yeah. So but the kid you can't get it for him because he'll eat like, he'll eat like four cans in a day. And I'm like, that's like two months supply for a kid. Anyway, whatever. Have you introduced him to any other type of, you know? Fish, like a sardine. He likes sardines, anchovies. He would eat me out of house and homes a home and skinless boneless already but of course he likes his skin was BOMA Sinhala was like a pain when he is kind of like a penguin. Do you know penguins feet have thermal brakes so that their bodies don't get cold while they're standing on ice all the time. How crazy is that? Crazy, crazy, interesting information. That's very good. So Jen, my wife who's going to come into the story in a minute, she sends me a picture, like midway through one of these days that we're having. And she's like, Penguin feet thermal brakes, like you know what, in my day, and my day, so anyways, so Jan, who grew up eating the hoagies from filling gyms. We bring all these things home, I'm having my, my the sandwich with her. And I'm like, yo, what do you think? And she's like, it's good. Mike, what do you mean, it's good. She's like, well, it's good, but it's not a hoagie. I'm like, What do you mean, it's not a hoagie? And she does literally what she says to me. It doesn't have that hoagie taste. I was like, what does this mean? What does that even mean? doesn't have that hold you taste anyway. So that was yesterday. So but we went to Lafayette, which is right next and then we went to Muhlenberg right, which I think I told you before, every time I hear the word Muhlenberg, I sing Luckenbach Texas with the word Mulan Berg in my head. And there's an even though the guy's name is Muhlenberg not spelled like the animal they have. Their mascot is the mule, the animal and they're one of the Muhlenberg had a walking stick with a mule on the top of it a carved mule, and I have to say, I kind of want that stick. I kind of wish I was a walking stick guy now so I could go steal the Muhlenberg walkingstick. Anyway, that's not my point. I did not know they have for a small liberal arts college. They have the best rank food like almost every year in all the Pennsylvania colleges. I did not get to eat at their food place. And it is a shame. But you know, it's 15 minutes outside of Muhlenberg,

John Leonard's Ville, Pennsylvania. Well,

I don't know. But crumbs Ville, Pennsylvania is about 15 minutes outside, which is the home of our favorite. Our favorite meat shop Dietrich's meets. Now, you and I know this place of our own accord separately before we knew each other, right. Yeah, I know about this place since 2004. Yeah, it's the way you describe the Dietrich's

right off the highway. The place just reeks of smoke in the best possible way. You go inside. There's just like, it's pretty small space, but they're just like four or five aisles of different pickled things and jellies and jams. And then there's like a nice little dessert section is a great freezer section with every type of meat or poultry that you could think of. And then like what three or four deli cases of just smoked meats that are delicious ring bologna does. They make my favorite beef jerky, kielbasa snack sticks. I mean, just so much good, good stuff.

It's really old school in the sense that they only take cash. Get this. They're like, Hey, listen, don't worry if you don't get what you want. Well, they don't talk like that. They're like, we'll ship out. We'll ship it to you. I'm like, Oh, yeah. How does that work? He's like, Well, you send us the order. We figure it out. We tell you the amount that it is and then you mail us a check. I swear to swear to god We mail you mail us a check. And as soon as they get the check, we'll ship it out to you amazing. Like, why? Just get with it. Do Venmo even take money orders as well. I'm sure they would take I was like do you take American Express traveler's checks? You know what I mean? Like, it's the craziest thing. I'm sure. I'm sure you could pay him in deer or in gold breaks. Because you could also bring your deer there to get processed Exactly. Anyways, so anytime order. Yeah, anytime like either Mike. My cousin Brady or I or John are passing through that neighborhood. We're like, Yo, you gotta go Diedrich. So I got John his order. I got my order. I got I got Brady, his order for what I always get. There is a thing. It's an interesting phenomena. For those of you that don't know Pennsylvania cured meats. There's a thing called Lebanon, Bologna. Okay, now it's spelled Lebanon. Lebanon is like Lebanon, the country Lebanon. And Bologna is like bologna or like bologna, the city, right? It is no relationship. And also what you know what John got the ring, the ring Bologna, no relationship at all, to mortadella. American Bologna is mortadella without the chunks of stuff in it. Okay. That's what American Bologna is. And by the way, for those of you that didn't grow up in the 70s, the 70s, there were two, there were two lunches. There was bologna sandwich. And there was PB and J sandwich, both of which have been completely written out of childhood lunch histories, right? Like, no one gets PBJs anymore, because peanut butter is basically off limits to most of the schools that, you know, my kids at least went to, you know, and because of allergies. And I just don't think people need bologna sandwiches anymore. Bologna is delicious.

I believe it is. Yeah, but it's been maligned. I

think it's been, it's been much maligned. Yeah. Do you prefer styles? Where are you on bologna? I don't think, Okay, why? Because we grew up not liking it.

We had a lot of it growing up. And it was like, when we were really poor, we'd eat a lot of it.

It was it was a poor person's food starting in the 20s. It was developed as one of the first things that was vacuum packed and sold that you could buy very cheaply. It was used in a lot of institutional environments, schools, prisons, whatnot, you know, programs to feed people so it got a bad rap. But it is delicious. There was once a big strike because I think it was in a prison because they were like, We don't want our bologna sandwiches cold. We want them hot hot blends. And by the way, a fried bologna sandwich. Money. Very good money. Never had one. Oh. That's good.

Would you did you do mustard on your bologna or mayonnaise? Both? Dang.

Yeah, he needs the white bread. And if you don't, even though it itself is an emulsified sausage with a good bit of grease in it. You need that man is there to like, Oh, yeah. Oh, yeah, you're saying? Yeah, anyway, love it. Lemon and Mallanna has nothing to do with that. And I grew up eating it because my grandma grew up eating it right. So they've been what it is. It's imagine stars you remember the summer sausage and the beef sausage from like when you were a kid and like someone would send you like the what was that company that used to do that? They were going with the baskets and I'm talking about Yeah, so it's a beef sausage like that. And it's but it's the it's the most acidic cured beef sausage you can get. Okay, and it's dry and it's they smoked the living snot out of it. And that is Lebanon bologna and it is delicious. But it's only from that neighborhood like so you got it from Pennsylvania away from that and actually from Lebanon, which is not quite there but anyway, if you've never had Lebanon Mallanna get it is delicious. Don't worse out and get the sweet one get the original first and then move to the Sweet that's my point that's what I always get there. And my car instead of smelling like teenagers and dogs smelled like smoked meats all the way home but I brought some things so remember how many times I said on the show first of all I brought Nastasia my favorite candy the gets I'm gonna go I'll go to the front of the if you want to eat after we want to hand this out after the ads are handed out after that. We'll have a little bit of an advertising we'll come right back with cooking issues. Today's episode brought to you by aura King Salman everybody's favorite fish and today we have Michael Fabbro from aura King Salman. And there's something I've been curious about like a lot of fish anyone that's ordered fish for a restaurant or been to a fish market knows that. No matter how sustainable someone says the actual fishes or the fishing is that it's it's a world of contaminated styrofoam box nightmares, it's just Styrofoam everywhere. But you told me that Oregon has made a very concerted effort to not be part of this kind of styrofoam economy

that we don't pack and ship or or a king and styro and like if you go to the Fulton Fish Market for example it is incredible the amount of styrofoam there. Ours are packed in its corrugated box with a aluminum foil film. You can only see this in the wholesale trade but it's kind of like our calling card the Give me those salmon in the silver box. The current box is not fully recyclable. This has been a goal for us for a long time. Because with seafood you have to to have like good thermal insulation, but we are in the works of a project to have a fully recyclable box, which we hope to come out with pretty soon.

Oh, give me the salmon in the silver box or a king salmon. Everybody's favorite fish. And we're back. In that break I pounded an entire seltzer with no breathing so they wouldn't contaminate you guys you enjoy that. Right? Okay, so what I brought for you guys to taste First things first. Ever like Miss Darcy and I our favorite candies are these gets caramel creams. I love these things. Did you Who else grew up eating these? You grew up eating these things? Yeah, yes. Yeah. It's caramel with like a little like grease. A like a solid grease, puck in the middle. I love them. Grease, sugar puck in the middle. To me this is the ideal candy rice that okay. Secondly, I brought the only pretzel that contains fat. Like a large amount of fat that a hard pretzel that I am for. Now. For those of you that don't know, in general I am extremely anti fat in a pretzel because of fat. Fat in a pretzel makes it more cracker like some places put a minor amount of fat tiny amount amount of fat it's okay but I don't want my pretzels to be cracker like these pretzels are a sweet which I don't generally like and be contained fat which I don't generally like. Yet the combination of it all is somehow I think enticing and delicious. I don't think it is the same as a hard regular hard pretzel but I think it is a valid product. Now these are made the recalled roof these pretzels and they're only available in the neighborhood right around Dietrich's, right. They're from a place called Fleetwood Pennsylvania and you can get them at they're made at a place called shady mountain market. And I think what these guys do because I have the I have their their ingredients list is flour, which undoubtedly Snavely is because everyone uses needless flour. They're soft wheat flour, brown sugar, yeast, salt, right so that's the what they consider the solid base, then sourdough butter, oil and water they don't they are very blonde so I don't know how much alkalinity is in them right, but they don't call out an alkaline ingredient but I think that they do have some bit of an alkaline boil or acland washing them but I think what they do is they add a little bit of oil to the dough itself because they're much bigger than a standard hard pretzel and yet they don't they don't destroy your teeth they have an interesting texture and I think that they I fundamentally think they they brush it with butter bake it and make a soft pretzel and then dehydrate the soft pretzel and I think they're great is it something needs to be investigated more? What do you think? What do you guys think of them?

Good. Tastes like a dried out and tans pretzel and I mean that in a really good way.

Yeah, yeah. Anyway, I'm for it. So the caramel cream you guys can look up now. The other thing as John intimated, Kevin, one more tissue please. As John intimated, this place has row after row after row after row after row of things of meat in in jars. Some of them have been a little bit of a duds I had their pickle chicken hearts once and I was like you know what? I don't ever need to have a pickled chicken heart again. Barefoot I got something for us to try. This is the ring bologna which is also not bologna. It's it's bologna. It's it's B it almost looks like a kielbasa and it's in a ring hence ring bell ring. This is the heart version pickled heart in a jar. And I have a have a a no touch mechanism where you can say I'm going to get my I'll get my slice here and then you get a pet pass around and we can I'm not trying this is it alive try one second

so I was thinking this is going to be like an old school like a Vienna finger. Did you guys grow up with Vienna fingers? Can sausages Yeah, handed one of these things? I'm gonna say I like it. It's not for those of you that grew up with Vienna sing a fingers which are can sausages in water. Or I guess I've had Can I guess I've had pickled, pickled red hots before. It's kind of like a pickled red hot. You know what I mean? It's good. It's good product. It's a good product. Alright. Enough for enough of Dietrich's and Pennsylvania Dutch Foods, but for those of you that have never done the Pennsylvania food trips, I would go ahead and do the Pennsylvania Food Trust. What do you got? You co signing on this?

Yeah, 100% not a good fit in Pennsylvania. Oh, yeah. No,

no, yeah. I was like, What am I missing here? She's like, you should get this grapples. Like, first of all, they already have scrapple in my freezer. And second of all, I'm going to be driving around all day, so I don't think I should put scrapple in my car. And third of all, you know how much liberty you have in your Scrabble? They're like, of course, there's little liberty. What's What's the they looked at me? Almost like he wanted to punch me. You know what I mean? But he didn't punch me though. He was very nice because course I went and had to take money out to buy

all this stuff I bought. Yeah, they do have an ATM on site, which is practical.

Yeah, but just to show you what kind of neighborhood it is, like they're like, like the maximum amount without having to push other is like $140 They're like, do you want to take out more than $140? You're like, dude, whatever anyway, on the Patreon from Johnny shakes. My initial question was, Is it possible to carbonate by carefully measuring dry ice? Placing it in accordance, alias keg, aka the corny keg adding chilled liquid, and then placing the lid on. I recently came across a Reddit Ask Me Anything with John, what do you think it's NES? I never knew owner of niche soda shop guy Galco is in Louisiana, LA or Louisiana? Where's that shop? Anyway, LA, where he was commenting on methods of carbonating. And mentioning the following. The second way to carbonate is to use dry ice a breaks down you get a real fine bubble that will stand up. That's what we call a pinpoint carbonation. Is this what he's referring to?

Alright, Los Angeles.

Let's say in Julie's Listen, I don't know. But I'll say this. Be careful. Look, if you accurately measure the dry ice, then you will be able to know and the larger the vessel that you're pressurizing the kind of less dangerous it gets because you have more wiggle room, right. So every leader of every every lead the most you're going to put probably into a soda is about mu, four volumes of co2 and a volume of co2 is two grams per liter. So every liter of product is going to have at most, probably eight grams or so of dry ice, right? If you go over eight grams per liter of dry ice, you start creating an explosion hazard, right, because it's going to pressurize it way over the amount of pressure that you want. You start getting much, much less. And of course you don't have enough carbonation, not to mention the fact that dry ice, it insulates itself pretty well. So what happens when you throw dry ice into a container unless you have a lot of time is you freeze a layer of liquid around the dry ice pellet that insulates the dry ice so that it doesn't sublimate as quickly. And it actually takes a good bit of time for you to get the kind of carbonation you want. So you can shatter the dries. But of course Dry ice is incredibly hard. So it's much harder to shatter than regular ice is and then somehow mix it in add to me it's just a huge pain in the behind. I just wouldn't do it. Of course, you don't really need to chill your liquid beforehand, as you say, because you're adding dry eyes to it. As soon as you start doing it in small bottles, it gets I think exponentially more dangerous because if you measure it wrong, and the pressure gets too high and one of those bottles if you've never been next to a soda bottle that explodes then you've never been next to a soda bottle that explodes and I hope you will not be next to a soda bottle explodes because it is a nightmare. That answer that. Yep. Okay. So we're gonna do one writes in what temperature Do you won your waterbath on for wrote of app and how much vacuum do you use. So what we're talking about here, by the way, just you know, it's a like a quick, if you don't know what rotary evaporation is, in a distillation, you heat a liquid until the volatile parts of it. And that's usually aromas and flavors and ethanol, if there's alcohol in it, start boiling off, after it boils off, you then have to chill it so that those vapors re condense. And one of the one of the it just, it's what it is, all of the energy you put into boiling, you have to put at least as much energy into the condensing to get everything back. That's just physics, that's just thermodynamics, you have to do it right. So in a rotary evaporator, the entire system is under a vacuum, the vacuum lowers the pressure at which everything boils, everything boils at a lower temperature, you still need the same amount of power to boil and you still need the same amount of cooling power to re condense. So that the temperature you set the boiling at is directly linked to how much of a vacuum you pull. The harder vacuum you pull the lower the temperature at which it boils. That is a strict relationship that is governed by like a boiling point pressure curves and you don't get to choose right. So the temperature which had boils is strictly set by the vacuum and the lower the vacuum. The lower the vacuum, the colder it boils. Maynard's lower vacuum means more of a vacuum. So if you want everything to boil at a low temperature, because for instance, you don't want your fancy herbs and whatnot to get heat damaged, right? The lower you want the temperature the more of a vacuum, you have to suck on it right now. You asked a separate question, which is what temperature do you have to set your water bath and how hot the water Water is around the vessel that you're boiling with is not the same temperature as the product itself. Typically, in this situation, because you're heating through glass, there is between 1015, or sometimes 20 degrees difference Celsius, between the product on the inside that you're boiling, and the water bath that you're using. So I would set your water bath about 2015 to 20 degrees hotter than you want the distillation to go, if your distillation is ripping, right, if you're distilling a lot, then your product is going to be cool, a lot cooler, it's going to be closer to a 20 degree delta 15 to 20 degree delta between your water bath and your in your product. And if you're distilling very slowly, if it's a stock distillation, then you're distilled, then your your product is going to get up closer and closer and temperature your water bath. So that's what I would do is that is that clear. And the way you feel how hot the product you're distilling is, is put the back of your hand, if you cook a lot, your fingertips are very bad at sensing heat, because you've burned them a lot, right. So typically, I use the back of my hand, which I don't burn very much or the back of my fingers when I need to sense heat. And so you just put the back of your hand against the spinning neck of your flask and that temperature is fairly close to the temperature your product actually is if you don't have enough money to buy an actual temperature sensor, which I guess people do now. Anyway, they're covered and smothered. Yep. Okay, good. But being Oh wrote in I'm currently in a rental unit with a gas stove and really poor ventilation. And non venting rains. It just blows blows out air upward and through charcoal filter, that thing is fundamentally useless. That is a joke. I don't even know why people are allowed to market those as things. That's like, that's like one of those things when? I don't know, I don't know. It's it's like you get a huge gash on your hand. Someone draws a picture of your band aid around it. You know what I mean? It's like, it's an absurdity. It's an insult. Those things are an insult. They do make good indoor hoods for people who need to deep fry inside and basements and stuff like that. But those hoods are fantastically expensive. And if you're not changing the filters out on a constant basis, than it ain't doing squat, right. By the way, activated charcoal only lasts for a certain length of time. Yep. So if you if you have you're like, Oh, this is hood is great. It's got it's got a charcoal filter in it. It was we put it in like eight years ago. No, that's not how that works. And also, not every activated charcoal is the same. The chemistry of how charcoal filtrates has literally filled many volumes of work. And I recommend that you just dip your toe into the weird world of charcoal filtration just so that you can see how tweaked different kinds of charcoal are right in terms of how they operate what they operate anyway. So Bobino says that their stove is located next to a window. What are some options for ventilation while I'm cooking? I've considered a twin window fan, but I worry about the dust buildup. What do you think they mean that dust buildup,

like dust eventually just like, clogs up a fan, but you just have to take it apart and wipe everything down.

That's what I would do. Yeah. So okay, so you can get so like. It also depends on how nice you want it to look like. I used to live in the garment district and the classic look in the garment district was a piece of like of CDs, crappiest plywood possible with hand Jigsaw circles, and then you would buy the fans that had the four mounting nuts, the four mounting flanges on the outside of the cage, and you would have twin fans in the cutout plywood. And then that would be duct taped into the window. Anyone who's ever been in kind of neighborhood where I used to live has seen this setup. And the benefit of those is you can get to all the parts to to clean them. But I will get a slightly nicer version or get it made. If you can't find us a system that is the exact size you want. There's an an outfit called Send cut send in, I think they're in Utah, and you can send them a two dimensional picture. And they will they will I think they use waterjet they will cut out whatever thing you want at very reasonable rates out of whatever you want stainless aluminum, if you're a weirdo titanium and so you can make like a very nice cut out that is like metal stainless and have it mounted exactly in your window with cutouts for the fan. So I would get the fan and then I would get those things and then just keep it keep it clean. Unless you meant you're worried about dust coming from the outside and going in, in which case then you need to get fans with with auto louvers on them. Right John? Yep. Remember, none of these are valid technical. So you have to be careful that you're worried about grease fires and whatnot. So you have to keep them clean. So there's not but that's the only thing I would do. And I'm hoping for your sake, Bobby You know that that the air naturally wants to go from your living area into your kitchen out your window because if you're pushing against a gradient, then it's gonna get much harder for you was covered his mother? Yep. Okay. Bradley Christian writes I'm thinking of doing cocktails on tap something like a Tom Collins or gin and tonic with clarified lemon or lime. Are the recirculating pumps necessary to keep it from separating, or is just a good shake enough does it vary based on ABV? It doesn't really. I wouldn't say it's an ABV thing. It is true that things will settle over time, but literally just an up down up down is enough to redistribute that stuff. So I think it was recirculating pumps. A couple of people used to use recirculating pumps just because they were having issues with with the code. I forget what it was. But like, if it was constantly moving, then it wasn't remodeling. And if it wasn't remodeling, they could legally do it. Right. There's something really stupid about that some really stupid reason that way. The other reason people use recirculating pumps is to carbonate itself. So you're recirculating through a carbonation stone, but in your application or some people would recirculate through a chilled loop to keep it cold without having to actually refrigerate the whole keg. All of those are valid or less valid reasons to recirculate but I would think just distribution of the product is not is not that necessarily a good now that when you're in a corny keg, and you're at, remember, it distributes from the bottom. So if anything settles out, like this is the main problem you're going to have like if you do I'm not saying your clarification is subpar Bradley. That's not what I'm saying. What I'm saying is if your clarification is subpar, and you have stuff that's settling to the bottom, that stuff gets dispensed first. And so, you know, you might get a slightly different if it's been sitting for a while you might get a slightly different pour. As stuff settles out. This is especially true on things that are naturally suspensions like a lot of Amari, for instance. And those you know, once a day BookBook upside down and back is good enough. covered and smothered.