Hello and welcome to cookie issues this is Dave Arnold, your host of cookie cutters coming to you live from the heart of Manhattan Rockefeller Center at newsstands studios joined via Skype for however long her Skype minutes last Anastasia the hammer Lopez live from Paris. How're you doing?

I'm good. How are you?

How was the city city of lights? How was it over there?

I, I It's fine. I extended the trip thinking that it would be great, but I think I should have just no offense to no offense to France, but I think I should have just come back after Egypt.

Okay, that sounds like it was amazing. I mean, you

did was amazing. So I wish I hadn't stopped. You know what I mean? Okay, when was it last year? The

last time you were in Paris?

Oh, God, I don't know. Like eight years ago, nine years ago.

When did they start doing the flashing Eiffel Tower because I kind of liked the flashing Eiffel Tower disco tower,

John Murray 2000. It was leading up to the millennium. Oh, really?

Yeah. Because the the disco Eiffel Tower when it goes completely bonks is awesome. Now

it's like every hour that they do it. Yeah. It's pretty sick.

Yeah. What neighborhood you stay in.

St. Germain.

Maybe that's why, you know, like, you're basically state you're basically staying in. No,

no, no, no, no, no, no, no, no, no, no, it's literally we can talk about it when I come back. But like the food and the way that people in Egypt, like the love that they had for it and everything. That was so amazing.

To me. The Persians are not happy. Right? I mean, the Persians obviously don't care that you're there. Right?

I mean, they're not happy. You know? Right. Right. I mean, the Egyptians very happy.

If you got stepped down by a premonition, they wouldn't, like, remove you from their shoe with their hand, they would just wipe you off on the corner. You know, and I mean, that's what I'm trying to say. But, you know, what I remember about Paris is there's definitely for me a before and then after Paris, like in the before and after is when Paris got good at picking up dog poo, because Parisians are the world's worst dog poo picker uppers. They refuse to pick up after their dog. It's like, it's like goes back to some like, it's the one little piece of like French aristocracy they want to hold on to No, I will not pick up my dog poo. Right? And so sometime around, and I will probably also somewhere near the millennium, like Paris was like, we're just going to spend a lot of money on these documents. We're going to soak up all this poop.

And they have motorcycles with the vacuums on them and somebody just goes around vacuuming up dogs all day. Yeah, but before that

dog poo. Yeah. Before that, the two previous places on earth Florence, which is a city of poo. I have never seen as many varieties of poo in a one hour time. As I saw years ago in Florence, it was just like, it was almost like, you know, you go to what is their museum, you feed see you go to the feed, see, to see all the art and then you just walk around the streets to see how many different varieties of poo you can find. Like like like a I love Florence and the dormer and the Duomo. And that the wall model. Yeah. You know what, Dax doesn't go anywhere with us because he says, Mom, Dad, all you want to do is museums and churches, museums and churches. And we were like, What about when we took a toto and he was like, those are temples different. Cool. All right, man. All right. All right.

Oh, my God name. Oh my god, I just have to say one thing. So the Italians on the on the Egyptians. So they we got off the boat in they give you your tab at the end where they're like you have this many bottles of wine, right? That's separate from everything else. And so the Italians had 16 but a couple they had 16 bottles of wine and a five day exam, right? And so they paid it. So then we're like, they're like, oh, let's go to dinner. off shore. Let's in Ashkelon Let's have dinner. We sit down and the husband says I'm gonna get a cocktail because I haven't had a drink all week.

That's so Italian that's the most Italian thing I've ever heard so Italian Yeah, you go to lunch in Italian they take a whole bottle of wine down you eat dinner they take a whole bottle of wine down you want a cocktail I'm not an alcoholic. What am I I don't drink like a weird Scotch or man crazy man. Great that's that's classed as classic Italian I need to go back to Italy because that's that's that's some classic business right there have you been to the you know I like to check out supermarkets have you gone to see what's up with the mono pre the single price these days? Yeah yeah. How was yeah yeah. Any good yeah.

Great. All kinds of fruits and vegetables Yeah.

And did you went to the there used to be one right there by Senator Amanda praise. There's still one right there. You have to go downstairs like you go in The corner go down. Yeah. I've been there many times, many times. What's the worst country for supermarkets? I'm trying to think, like just the worst country for supermarkets. The worst supermarkets have ever been like Iceland. Oh my god. You know what? Iceland, okay? That's because I get what you're saying. Because you're like, that's how much it costs. That's how much it costs. Oh my god. That's how much it costs them. They only have the three things, but they do have the good licorice there. Yeah, they do have the good licorice, you know? Yeah, sure. Yeah. Did you like Did you also like I think for tourists, because 90% of the people in that country at any given time are tourists except I guess not in the winter. But like, like they have like their like he is you ferment the chalk. I know you want it. And I would have said it's fine. Okay, fine. Fine. No, no, it's not discussed. It's fine. Look, if you can, I said this many times, if you can accustom yourself to eating ammoniated cheese. No, not that you like ammoniated cheese. But I'm saying you've all had it. They someone brings it out. They're like, I love this cheese. And they give it to you. And it's like way over the hill. And it's like, smells like a cleaning agent. And you're like, I'll eat it to be polite. So if you've done that before, then you can handle it. You don't I mean? That's all I'm saying. I'm not saying you enjoy it. And did I bring this up on the air or to a friend of mine? I every. By the way, congratulations to Harold. And I'm not gonna say anymore. I'm not gonna bust them out on the air. But I got to talk to you about it afterwards. Anastasia. Do you guys know? Oh, boy. Here's a fact. Do you guys know that if you're in I didn't know this is an interesting fact. If you're in for men to not just women, if you're in a ceremonial kimono complete with the official underwear. There's no flap in that underwear. No flat underwear. Good to know. I did not know that. This is a new fact for me. And

what? Why does it matter? Well,

because sometimes people need to use it stars. You need to use the restroom. Not Not everyone has. You know, not everyone has the ability.

Yeah, like you're used to actually use the flap and they're like, No, I never needed the flap.

There's no way to remove you have to remove what I'm trying to get to is you have to completely disrobe to get the ceremonial chonies off and you can't like get like anything out of it to do anything with you know, I'm saying? That's all I'm sayin? Yeah. Anyway.

Wait, were you in one? No,

no, what? I learned it from someone who was at a wedding the other day. Wearing one for the first time. And it's just like, I feel like you want to practice I feel like if you're gonna for nine hours like have to keep your undies on and not remove them that like you know somebody better out to tell you that like in advance. You want to practice work your way up to it's like learning to breathe at the bottom not breathe, learning to not breathe at the bottom of the pool. Right? You got to work your way up. Yep. Like, my fear of public restrooms can keep me from using the restroom in an airplane for a long time. You know what I mean? As I get older, I'm carrying a little bit less. I'll use the restroom in an airplane. But I've been on the flight many times from Newark, New Jersey to Hong Kong without using the restroom. Because I'm like, no, no power move is to use it right when you get on the plane, get that economy plus, get on the airplane right away. zip back. Use it once. Sit down, buckle yourself in. And you know, get ready for the ride. That's what I'm saying. You don't mean? Yeah, for starters, we'll use it a lot but hates it.

Oh, yes. Oh, yeah.

I don't know of a worse than when you're in an airplane bathroom and the turbulence hits. You're like, oh, first of all. First of all, you're here. And you're like, Oh, man. Like, if you're lucky. You're just doing the number one but even with the number one you're like, I'm gonna paint this bathroom. I'm about to paint this bathroom. Mat because I want to and that's the worst. That's like, you know, like, you know, in the in the in the they try to make a romantic thing out of an airplane bathroom and the TVs in the movies and stuff. I'm like, What? No, yeah, nothing on earth could be less sexy than an airplane bathroom. Yeah. In my in my opinion after. Yeah. People are like, first of all, who flies at 5280 feet Maha club is the dumbest name of any club. It's like everyone in Denver. Everyone in Denver is a member of the Mile High Club on a stupid anyway. Yes, dumb. And Jackie molecules your back in your back in the great state of California. I am in Los Angeles. I saw a TV program with the Los Angeles on it. And it had the same view that I love from a different A TV show in Los Angeles. I was pining for it for that for that hillsview I love the sparkly look of Los Angeles from the hills. Like all the little colored lights, all this stuff moving around like spreading out a little bit of haze up in that piece don't fix all your pollution Jack just a little bit of it can fix a little bit of pollution. So it's not dangerous for your lungs. Keep a little bit because it sparkles its particles in the night. You know what I'm saying? It's romantic. I remember in the in the 70s and 80s when I would fly in there to visit my grandparents in San Bernardino and back then it was like a constantly that pollution was so thick it was like a dust storm where it was like it was like so thick it like you could see the air. It was like go watch now go to the comment stars you've seen out of the comment right?

No, I haven't. So the

idea is is that it's a zombie apocalypse in LA in the in the in the 80s. And that's got some prime ad style la pollution act shall it? Well don't don't do like like holed up in a movie theater. Anyone who is underground, survives and then they have to come out and fight. You know what I mean? Anyway. And what's up with what's up with you, Joe? How you doing? Got Joe Hayes and rockin the panels up here in New York. I'm doing well. How about yours? You're looking really fresh in an orange shirt. Oh, I gotta go orange. You know what I used to have this role. I used to have this rule. I don't follow it anymore. But in college, I came up with this. The more tired I am the brighter a color I will wear this way no one will know. No one will know. I also had another rule. A shower is worth two hours of sleep. But you can't pull a full eight with showers. You can go from four hours asleep to eight hours asleep by taking a couple showers during the day. But you can't make it. You can't completely give up sleep just by showering and drinking coffee. You never had the micro shower to wake yourself up.

I'm gonna do that in the morning. No, but you've never been like,

oh my god, I'm so tired. Either I go to sleep right now or I'm going to take a shower. And then I can work more. He's never done

that. Man is that over the weekend when I did the pig roast for the night. Yeah, well, speaking of why

haven't introduced yet we're about to talk about John. Get this he buys what I like to call an in between her pig. So an in between her pig is anything that's larger than a suckling pig but smaller than about 200 pounds. Or like 220 live weight or something like this. So how big was your pig 90 pounds in between or pay between a straight in between a pig now how much flesh did upon spike the suckling pig is basically like a sack of bones with some you know succulent delicious meat on it but it's a lot of bones. So how fleshed out was the meat on on a 90 pound pig?

Not as much as I was expecting pretty thin layer like around the torso and the hams were big but not around not huge. Like we didn't have any leftovers and we had about 70 people there

Yeah, well what the pig wants to do with its life if you didn't kill it right is build up its bone mass first and then and then yeah. Then, you know, yeah, build out. Okay, so now let's talk about that technique. Your mom rented a pit right rotisserie? Yeah. Okay, now let's talk about this. Let's talk as Jack Nicholson said in The Shining what is what happened with this rotisserie unit?

What was already a nightmare from the gecko because it didn't have a lid on it. So everything was going to take a lot longer or infinity of wood. Yeah, a lot a lot of charcoal.

I used to cold

start off with wood at the beginning I get some of that smoke but the nickels for the rest.

How many? How many pounds of cold did you go through?

used eight bags that I think were each like 20 pounds?

Not that much. I thought you were gonna use like 16 quantities

are huge, but still like a lot of you know the really big bags.

You ever cooked with anthracite like the way that some of the coal oven people do? No. mean either. I wonder what that's like. Yeah, I've never even lit a piece of anthracite I've been hit in the face with it on the Essex steam train, but I've never used it myself. You Ever Have your parents give you the lump of anthracite coal as a joke for the Christmas? No. I did many times so my my parents loved me. Not me so much. All right, so go ahead with the rotisserie

but really the worst thing about this rotisserie apart from not having a lid was the terrible motor on it so that when you know the pig would do the rotation gets to the top as soon as it would kind of like go over that it would lurch

oh my god kind of make the noise for you. Real real I hate it. It's so triggering

annoying and then it's just it causes so many problems towards the end of the cooking process.

And while the problems start early, you just don't notice until later yeah, yeah. What do you like better? The fact that it tears the meat up because it like keeps like hitting itself too hard. You like that which actually makes the whole slip and fall even worse every time it goes around? Or do you like the underdog overdone part where it one piece travels past the fire too fast and so doesn't get the same brown and the other piece stays there too long. Which part do you like better?

But definitely those both definitely happened, but I'd rather the latter because dealing with the meat falling apart and everything was such a nightmare to deal with.

Listen, listen. I don't know because I haven't had an outdoor rotisserie and a long time, right so and that the last time I had an outdoor space, I wasn't doing rotisserie I was doing either Tandoor or cowboy grilling, hashtag vertical grilling, hashtag horizontal grilling. And I didn't do things that needed to cook for long enough to do rotisserie. I built everything around cooking very, very quickly, right. Like, if I was going to cook a pig on that cowboy, that sucker would be spread out like it was, you know, a flying pig. I'm saying Yeah. You know, I've never done I've never done the diagonal, like, like South American style where you put it on the diet. Yeah, you flatten and put on the diagonal and get moving around. Yeah, right. We find no, no,

it would be interesting. I wonder to come you could make that new lab.

Well, just I can make it but what am I going to go out on like Clinton and Grand Street in the Lower East Side? Can you imagine? Can you imagine in the Lower East Side, like where I live? I'm outside and we like got an awful lot of wood. What are you doing with all that wood? You're like, it's my wood. Why don't you shut up? Yeah, get out of here. You know what I mean? Like people are so nosy. Where I live. You know what I mean? It's like everyone is in everyone else's business because it's all coops. So they all think they have a reason to be in your business. People say like, oh, pick up after the dog. And they're like, you're not like some of them. I'm like some of who, some of who, some of those dog people who don't pick up after the duck. Get away from me. Don't leave me. Don't talk to me. Anyway. So it is a commonly known fact that 99 9% of all rotisserie motors aren't just not good. They suck. Yeah, they're, they actively hurt the food. Right? And it's because the gear motors have too much backlash. They're not using the right kind of gear, you know, I'm saying yeah, so if you use the gear, so So what you're experiencing there is the gear backlash now, there are motors that there are zero backlash or very low backlash motors. And the problem is they're like 20% more expensive. Yeah, but get that 20% more expensive. You would pay 40% more to have a motor that didn't act that way. And yet they're only 20% more expensive.

Yeah, I mean, I had to take the pig off the spit in the morning you know hack the like waist off with my cleaver you know put that part in the oven then because they just was completely falling off and was going to not cook through

the turn into a horror show. Yeah, yeah. How's the meat though? Good. Yeah, cooked a little longer but good enough. Oh, when I was in grad school when we built that's the second to last time I built a rotisserie I still a while Mark McNamara in my studio made and I you know we did the whole thing we cut 55 gallon barrels and half burned them out to get rid of all the toxins you know, Mark and I inhaled those toxins on the roof burned them out, welded the stuff in stole some stole some expanded metal use it as the grades reinforce the whole nine. And then we stole you can buy them surplus. They're really good a Bodeen brand DC gearmotor they're like like they used to use them in the in the chemical and nuclear engineering lab that was downstairs in our building. And they were these like tough as nails, little DC motors and zero backlash. And we just built the rotisserie with that and we spun that pig all day no problems. If that pig doesn't undergo any slap adapted do with gear backlash. It just it makes a world of difference, believe it I believe rotisserie rotisserie designers out there somebody make a decent motor. I'm sure somebody makes a decent motor. But I don't think the average person when they're shopping for rotisserie knows. Yeah, like how bad this is going to be.

But also like as the rental company like why wouldn't you just get the good stuff? Because

because you're going to rent from them once? And you know what, if you did it, you would rent it again? Yeah. It's the same reason why restaurants in Times Square suck, because you're in Times Square, you're gonna eat at that restaurant. They don't care. There's no incentive for them to be better. Not only that, as you know, when we're building stuff at our factories, right? If not everyone is doing it. It's impossible to get someone to do it for you. Yeah, you're like, I want to use a good motor. Why no one else uses a good. You don't need it. You're like you're wrong. Like yeah, I'm a cook. You're not you know what I mean? Make It Right. But no one does.

Yeah. I'll also add that my hog was less than impressed with what the farmer did. I mean, it was still pretty dirty. Had to shave a lot. So we're just like still dirt between the toes. And everything's cool

though. you'd appreciate that. I did. Did you torch since the scrape? Yeah, awesome. Yeah.

And I like completely but it smelled terrible. But then also like he didn't bleed it as well as I think Keep could have so like as it was cooking, you know, blood starts coming out of like all the holes and just like as it's turning it's just like creates these like black ring marks around the head numb numb. Yeah, um, yeah. Hey, Anastasia. She's gone. already gotten credit.

Oh my god. So dumb. So stupid. Like, oh my God. All right. Unbelievable. All right, we talked so much in the intro should it all out? Well you know that this Tassia has this thing she's like, she's like, the show is one hour long I'm gonna buy one hour. She did that last week and fell off. And she did that this week and fell off. It's not like

last week it was quicker last week, it was like nine minutes, or less than 14.

Yeah, but but but but the thing is, like, I'm sure like a the show would pay her to do that to buy the extra time. Right one, right. And two, it's better to be on a lower quality audio and just use the regular internet connection than it is to have a like a semi high quality audio for 13 seconds and then drop. That's all Anyways. Anyways, anyways, so I have some information for people before we get to questions because people people have been asking me some questions.

Ready? Ready? Beans, oh, Beans,

beans, questions now not willing to give all my beans stuff out because I haven't tested all my beans stuff yet. But I'm going to give you some information that might be useful in your life. You ready for this? So first information I want you to get into into your head. How many? How many of you out there? You can't answer me because you're not oh, by the way, if you're listening on Patreon, we should do this now, right? If you're listening on Patreon, you can call your questions in 2917410 1507. That's 9174010 1507. If you don't know what we're talking about Patreon and want to join John, tell him what to do. Go

check out patreon.com/cooking issues and you can see all the great membership levels you get a bunch of cool perks you get access to the discord where we aren't just like constantly having great discussions about things on the show and things be on the show. If you'd like to show you love the discord. Yeah, book discounts that kitchen, some letters and just like really a whole bunch of other great stuff. So check us out.

Here's three different kinds of people who might hear this ready. Europeans who don't know how or not Europeans? That's terrible me. People anywhere not here. Anywhere. Not here. Everywhere, not here. Right? They, I just think of it as metric is French. Sorry. I just you know what I mean? My bed because they they've foisted on us anyway. So metric people who won't know how to convert into what I'll now call American units, right? Americans who don't know how to call, who convert into metric units, right? And then that small subset of people who have in their heads, the instantly the conversion between like inches and centimeters, right? I'm going to assume that you're that last group, John. So don't shout it out. I want you guys because this is going to be important. You got to remember this, it's going to help you in cooking. Right? Right. Okay, so getting your head how many centimeters are there in an inch? Now? I'm not gonna tell you, I want you to think about it first. 123. Ready? I tell you ready? 2.54. Right. So anytime you're converting between 2.5 For right. Now, here's another reason to remember the number 2.5 For when you were looking at sodium on a label, when I tried to figure out what a recipe should be like. And I'm, and I'm looking at commercially produced stuff, one of the things you want to know is the salt content of the food that you're looking at. So you can get a target for where you are right. But they don't actually right on the back of a can. This goes back to beans because I was researching, like how much salt was in baked beans and whatnot, right? When you're looking at the back of the cans, they don't tell you what they tell you as milligrams of sodium. Right? You with me now? Okay? So milligrams is easy, right? Just, you know, if it's 1000 milligrams, that's one gram. And then we're going to talk about that. But to figure out how much salt that is, which is what you use in the kitchen, multiply by 2.54. It's the same I mean, there's a couple of decimal points afterwards, but it's close enough. So if you if you if you read the number of milligrams of sodium and you calculate how much like salt, you know, there is per 100 grams or whatever. 2.54 very easy to remember, if you already know, centimeters to inches, right. And so I did this a lot. And the first thing I tried to figure out, as many of you might know, when when you're soaking beans, by the way, soaking beans, there's a lot of arguments on whether you should soak beans or you should not soak beans. I'm gonna say a lot depends exactly on the kind of being you're cooking, right? You can cook it without soaking. You can cook it with soaking. Some people say tastes better if you don't soak it, but what's happening there is people are throwing away the soak water right and then because there are a lot of things in the bean that are water soluble even when the bean is not cooked yet. Right. And the good news about throwing The bad news about throwing that stuff away is you throw away some flavor. If you you should just make a habit of tasting been soaking water I've been tasting been soaking water for the past month now and there is flavor, most of what is leached out is actually sugar. So I think you could probably sugars. So I think in colors, right? Because a lot of that stuff is water soluble. So you could probably get a lot of the flavor back that's leached out honestly, by just adding a little bit of sugar to non sugared beans. And I think people who are doing things like baked beans, I doubt you would taste that much of a difference between soaked and pitch versus not I have other solutions for this. But anyway, the reason to throw away the soaking water, frankly, is if beans make you toot if beans are a hardcore musical fruit for you, right, then throwing away the bean water helps. Don't let anyone tell you different. I've been reading all of the studies, I have some more stuff to get rid of the musicality. But because I've been testing beans for a lot if you eat beans at least once a week that also de toutes them, if you make beans once we are buying canned beans, the way that they typically make those is they're soaked because they want to reduce the amount of energy they're using, because they're making tons of beans. So cooking tons of beans for less time is definitely a win for them. They soak it, they pitch it, they blanch it, right. The reason you got to blanch the beans is think about this people, if you're putting a bean in a can, right, you need to get it to basically its finished size before you put it in the can and you don't want a lot of air coming out of the bean. So what you have to do is you Blanchett to try to have it absorb a lot of water, but more importantly, get rid of the air, you then pack it into the can with the amount of water that you're going to want it to absorb. You cook it has to have enough water in the can or sauce in the can to cook it through accurately. And then also and this is important as it sits for a couple of weeks it'll absorb a little more water right as it as it's cooked. So that's why the beans in the can aren't necessarily as as 2d as you know, as wind producing as the beans you make from scratch because they're actually typically dumping a lot of the water that you would otherwise keep makes sense. Yep. All right now, assuming you're not worried about that. Here's some interesting facts. I bought a bean pot. I bought an old school like Northern bean pot this ceramic ones and I have to say, I like it a lot. The Yvan main advantage of the bean pot. I'm not one of these people who believes this ceramics are like the be all and end all of cooking, but they are relatively slow. Here's what I do. Ready? I soak the beans, by the way, guess I did this with five or six different bean varieties. And within a couple of within a couple point decimal points. What percentage weight do you think beans are when they're cooked? Versus what multiplier? Would you use? Like if I have one unit of beans? How many units of cooked beans with with all the liquid Randolph Do you think you would want to shoot for because no one tells you this stuff? Right? Yeah. Okay, so what do you think it is?

I'm three times four,

you would think that it's about 2.3. It's about 2.3. But And for years, I tried to cook beans cvwd. Right? For years. Because I was like, you know, there's the famous Italian beans in the in the fiasco in the bottle, right? And the idea of the beans in the bottle, which are delicious. Do you have you ever had those where you shake them out of the bottle, you put them you put the beans, you put the beans, the water, like if you're using alliums, and like you know, salt and like rosemary, and you put it all into like a like a wine bottle, you know, like a fiasco like Kiante bottle, right? And then that just got that little neck to to vent out of you. And you cook it for a long time. And then when it's done, you shake the beans out. The advantage of these cooking either being pot covered or this you know bottle is that you have to cook it with excess water. That's what my tests have shown. If you don't cook it with excess water, the beans just never taste good. They never have a lot. So what you want to do is cook the bean in excess water, bring it up to full hydration in excess water and then slowly evaporate. The reason people's beans break up on them is because they're boiling them rather rapidly on the stove. You can cook a bean for nearly infinity and I haven't tested over 778 hours yet. Right? I will but but that cooking that long cooking is a very slow evaporation covered in the oven, right or in the Kiante bottle or on a stove in a pressure cooker that sealed but not at pressure right or any one of those waterless cooking is where your steam evaporation is very low right? In those kind of long cooking applications with very little actual churning inside. You're not drying out the beans at the top much. It's not very violent and you're not breaking the beans up, but you need to have them cook through in excess waters. That makes sense. Yep. Okay. So you're looking for a final ratio of about 2.3 Right? And you want some extra water so what you need to do is figure out how much extra water you want in your beans. I'm shooting for a Finnish salt content of about 0.8 Set 75% Okay, so that's your bacon your hand if you use it, your salt, whatever salty stuff you're using. So what I do is I figure out my non beans and like so, in a pound of beans is 464 grams with me. Yeah. Okay. And I add somewhere between like, like, like, like 400 to 700 grams of what I like to call non bean material. Right? So non being material is if you're making baked beans, molasses right, or mustard powder, or people do not add acid to beans before they're cooked or they won't cook right, right. Onions, garlic, herbs and as calculate those as non being and I just pretend like nothing had bacon, ham, whatever, I pretend that none of those things matters. That makes sense. Yeah. Okay. So like I'm adding between 407 100 grams of non being you have to calculate the salt content of pork if you're adding it. Right, right. And then I figure that by the end of it, I want to have about two kilos of product leftover. So for every pound, I want about that's that's what I like to call a medium being liquor situation. They're not dry, but they're not soup, right. So that's for like a good baked beans situation. So you figure that whatever you're cooking should end up being about two kilos if you're following my recipe of about 400 to 700 grams of non bean product in it, right. So what that means is, is that after they soak right SRE and multiply the multiply the beans by 2.3, multiply by 1.3 to figure out how much extra water to add, right? Because it itself is one right, right. Okay, then add about an extra 850 mils of water. Right? That's what I soak it in. And then I don't throw it away the water because I have a way to deal with that, which I can talk about later. Once I've tested it. And then I cook it on the stove until they're almost done, right until they're almost done. Okay, and then I put it into my bean pie, my preheated bean pot into your fiasco. You close the lid on the pressure cooker, but don't let it go and then stop or slow your evaporation for a long time and then you can let them ride for as long as you want until they're evaporated to the place that you want them. This makes sense? Yes. Okay. So that's, people have been asking me about the beans. That's the beans.

Well, interesting thing about beans Dave is Do you know who our guest is next week?

Oh, it's next week is the beans guest. All right. All right. So we have from we have Steve from Rancho Gordo beans coming on next week. And he is interesting in that he he basically just, he's like just cook the just cook the beans until they're done. He doesn't want to get into any controversy. So we'll see if we can get him to weigh in. You can also ask him questions for next week about next embolization he was the one that although I have never met him, who back when I was doing my next civilization tests in whatever it was way, way back in the day 12 Whatever years ago 15 to 30 years ago was like, yeah, he had a next thematic. He was the early US owner of next thematic so we'll talk to him about Nick civilization about cooking and ceramics. He is a ceramic is a file. So Clay a file. We remember file ceramic files. I've already made that up. But it sounds right. Yeah, sounds good. I'll take it. I'll take it. Yeah. And an all around lover of the beam products. Yeah. Yeah. He has a book. I wonder whether we're gonna put it on sale. At not a sale, but for the kitchen Arts and Letters. Good question. I

will ask him out.

I don't know whether they've re upped it. That book came out maybe 10 years ago, eight years ago. On that book come out. I have a copy somewhere. But I haven't read it in a while. I guess I should read it. We're just having them on also. Who else do we confirm for upcoming guests.

Joy of Cooking folks are going to be June 14. Ooh,

hey, people, I need you to get your questions ready for those guys. So John Becker and Megan Scott are the current team who's running the joy of cooking. But this has been a family business sometimes wrested away from them by publisher sometimes and sometimes rested back. It's I mean, it's it's never fully rested away from it's never fully taken away from the family. But it's been a family cookbook since 1931. I want to say in the early 30s That's why it's amazing. It's gone through like so many different cycles, but you know, what, it's always remained relevant. Relevant, right. And the the currently retired generation of the of the family. Ethan Becker, also, like one of the foremost designers of survival knives, which it's like that's a crazy thing. Doesn't make kitchen knives the guy. Yep. survival knives.

Yeah, we were looking at them this morning. Yeah, um, so

yeah, apparently, if you want like an all around survival knife in the 100 100 Unlike $20 range, was it the BK two? Is that the one? Filter K bar? Yeah, but he has been with K bar for a long time. So like he from what I can gather he like he got into the knife stick from what I can gather. Okay, are you familiar with cookies? No. So cookies are those knives that are like they're shaped kind of like, like like, like a little bit like a hook. They're like a big bill on the end. So it's like, imagine if you took a machete and bent it. Okay. Yeah, that's like a like a kukri. And I think it's supposed to give you a good angle when you're hacking down through brush or people's heads and whatnot. Right? Nice. And so he sent some of these to like, with his buddies to Vietnam, and then like, amazingly, like it was like, So how the nice work and they were like, well, you could change this, you could change this, you could change that. And so he got into like designing and he's an outdoors person. So you got into designing knives that were useful in a way that like we think that we look at kitchen problems and work on those things. Oh, speakings people have been asking, What do I think of the a nova vacuum?

Chamber of a crane? Hey,

we're back. We're getting one. We'll review it for you coming up soon. Wiley asked me about this new thing. suevey Have you heard about this? No. No, I don't have one of those. I can't review that. Sorry. If there's anything else. Let me know what else what else we got coming up.

Wiley is coming up as well as to working on a date with him. But another other did. So from that we'll get going with that. We're gonna have Garrett call in in two weeks. Richard? Yeah, to talk

about. Well, we had this question that's been sitting around forever. Front, you know, I gotta figure out who it is. But who wants to know more things to do with their Hamilton Beach milkshake maker? And I was like, I've never owned one. Yeah, why don't we get Garrett? Garrett knows how to use those things. And he doesn't make milkshakes with them. That's very true. Yeah. Now we now have that's frickin milkshakes. I'm going in my head. All right. So let's Max upon writes in I'm going to have my kitchen remodel starting in a couple of weeks. What are some minimal prep, minimal cleanup things I can cook so I don't have to eat out every single night. I'll have an induction hotplate Instant Pot and hot water kettle. Is this the dump meals time to shine? Well okay. There are so many things What do I you know, I actually the beans thing I was just telling you about like, like a long baked bean on an induction if your induction has good low temperature or you have an instant pot and you can let it ride for a long time so it's just barely evaporating. Make yourself a good pot of baked beans. Get some nice bread eat that with or even I eat the leftovers on rice with like crumbled up. I have to say French's fried onions. If you don't want to go yeah, if you don't want to fry your own onions and let's be honest, who the hell wants to fry their own onions? You want to fry your own onions? No, I'm not saying that. You can't fry your own onions. You know the problem with them is not gluten free lot of flour on them. So like if you if you if that's a problem, you know, but like on baked beans, come on, man. I mean so baked beans you typically don't by the way, I don't add sugar and molasses to my baked beans. I forgot to mention this I use about 120 grams 120 125 grams of Crosby's molasses in my baked beans per pound or so. Which is light for a big beat most baked beans stuff is like to me a side dish I want to bake bean that I can eat as the main dish and when you add too much molasses and too much sugar to it. It just tastes like dessert or a side dish to me it doesn't taste like a main dish. See, I want to beans that I can eat it over rice. I can hack them an avocado put some french fry French's fried onions on it. Maybe even a little sour cream. I turned everything into sour cream. French's fried onions, lettuce, I basically will. I will taco bowl anything you give me any thing that is in group format, and I will talk a bullet. You know what I'm saying? Yeah, you know why? Because all those fixings tastes good. Like, like I'll do like another good one is uh, here's a weird one for you want one dish, right? Hack up a bunch of peppers, right, like so red and red and green. Sweat some onions first. Once the onions are sweated down, throw in some hacked up. green and green red peppers, right. Then after those sweat down, but not you know, you just don't want to burn it. Like throw in your garlic right? By the way, sweat them in butter, by the way, a preposterous amount of butter. While that stuff is like so stupid, the amount of butter you're going to use. Right then. Get the cheap see I'm a big fan of cheap salt fish, cheap salt fish. Like for holidays. You want the really good the good Bacala the good salt fish, right because you're going to reconstitute it you're going to you're going to let it soak for days. You're going to keep changing the water and you want these big pieces. You're going to serve it with the parts Lee in the oil and the lemon and the sliced onions, all that stuff, right you're going to do that do it um, but for this get the cheap one, the one that comes in a little bag, you know what I mean? They're thin. Throw those things. Rinse the extra salt off, throw them into a big pot of water. Bring the water up to a simmer, but don't boil it, and then dump the water. Do it again. Now it's ready to use. Right. hack that up small, right? While those sweating the peppers and you got the end you got this fish stuff. And remember butter. Don't butter. Don't stand on the butter, right? Then boil and mash yams real yams not sweet potatoes, yams, the white ones, yams the tuba, you could do potatoes if you want but the problem with potatoes is, is they have a different texture. It'll still be delicious. But gotta be careful when you're mixing and it doesn't get gluey, right. So like you mash up the and then you throw that all together with the butter and the end. And you stir that up naturae base clop as your base glop, then with the base glop, rice, taco bullet rice, you need avocados with that son of a gun hacked up tomatoes, lettuce, lime, you need to squeeze lime on it lime avocados and I like sour cream and I put I put you know hot pepper all over mine because it reminds me you don't I mean, yeah. Anyway, that's a good one pot thing that I make quite often. If Miss Darcy was still on the phone, she would say pastas. Always pasta, always pastas. Always pastas. Right. Yeah. Basa delicious. Pasta. Delicious. Also, like you mentioned blender, but I'm a huge fan of no cook blender based sauces. And just using the residual heat from the pasta to heat up like a thicker blender base sauce. Right. So you know, there are many different blender based sauces, right. So pesto is a blender based sauce. By the way. Do you when you make a pesto? Do you do? Do you make do you actually use peanut oil isn't all that?