Hello and welcome to cookies. This is Dave Arnold, your host of cookies just coming to you. From Midtown Manhattan, the Rockefeller Center on newsstands studios will be joined in a little bit with Anastasia hammer Lopez, who is caught in traffic. But we do have Joe Hasan rocking the panels. How're you doing?

I'm doing great, man. How are you? You're

looking smart. Oh, yeah, I made it a little bit earlier than normal. So I've already dried out. That's what it is. Ah, yeah. Yeah. What I did was I took the dogs for a shorter than normal walk today. And I figured you know what, I'll be home in time. I can walk them, you know, I'm saying. Copy that. Yeah. And then on our California panels, we got Jackie molecules. How's it going? Mr. Molecules?

I'm good. How are you doing?

Doing all right. And get Guess what? Guess what? Check? What? So John, John, decided that he likes Seattle so much who's traveling to Seattle, that he would get the COVID so he could stay there for an additional 10 days. How about that right, John? Wow. Yeah, it's great. Yeah, you love him? Yeah, there's no better way to see a city than to get COVID and have to lock yourself in a box for 10 days. My Right.

Exactly. Modern travel.

Yeah, yeah. It's sweet. Yeah. All right. Well, so like did you did you? You were in San Francisco first and in Seattle. So did you eat or and or drink anything interesting before you before you got quarantined?

Yes, in didn't haven't done anything interesting. In Seattle. Unfortunately, in San Francisco, we got drinks at this bar called True Laurel, which was really delicious. Even had Spinball was exciting to see. Yeah, it's just really delicious. cocktails on the menu descriptions seemed odd. Like what they ever drink. I don't know just like things that I didn't expect that I'd be into. And then the drink the table and you know, it's like you went to Spokane harbor chugging Garrett's pins they're just really really

delicious. Gary Garrett is going to call him later this time by the way, but but get be more specific dude. Like I don't I still don't have a handle on what you're doing what you mean? Like give me a drink that you thought was good. Not gonna like but do you ended up liking

so that brings us something with pistachio let me pull up their menu.

Mustachio one of the best Italian words a pistacchio?

Yes. Okay, so the myoma which was blended rum, lime, pistachio, or job Chris our coffee run float and milk washed.

Oh, you had to tell you said coffee run float. You have any until you say coffee run flow.

I know. But it was really really good. Like really good.

Here's, here's the thing about coffee. I love coffee. I make coffee flavored beverages for other people. Here's two things I don't like in my coffee, milk, or sugar. And so like, I don't really end up liking coffee flavored things. You know, I mean, I like a little shot. You know, like, you know, the old time secret of you put a shot of espresso or back in the day it was instant coffee into chocolate cake mixes to kind of like punch them up a little bit. It's a it's a thing that I'm okay with, you know, I'm saying but like, yeah, you know, like no, no Manhattan specials for you know, although I know so Manhattan special soda for those of you that have never been in New York City is a soda that I don't think they sell outside of New York City. And it doesn't actually come from the island of Manhattan. That's that's a mistake that people make. It's from Manhattan Avenue in Brooklyn is where is where it's from. That's where it was made. And it isn't like a coffee soda. Alright. And the people who like a Manhattan special freakin like the Manhattan special. It's an old school so not my jam. Are you a Manhattan special in I grew up my father was from Brooklyn. So we had Manhattan specials all the time in Florida that you can find Manhattan specials where they have all the new Brooklyn expats down there the guy with the green hat he's like a little sipping a little espresso. Yeah, that's real. I don't think that me like I think maybe it's contract that I have never seen it outside and I'm glad that you can get it in Florida. But along with long with Dr. Brown cell array. Those are like the two celery soda. By the way. I just have to say this. I'm just going to put this out there. I don't like cherry soda. I don't right. So like I never liked the Dr. Brown's cherry. But celery soda is the greatest soda flavor that is in my opinion is my favorite soda flavor that I've ever had also Wiley do Frane is going to come on the show his favorite soda flavor. And it's not celery the stick. It's celery seed, celery seed soda and Dr. Brown and so like maybe I think wildly developed at once but since it's getting harder and harder To find celery soda, you'll have never I don't think made for money. In other words at any of the bars I've never made a celery seed syrup to do like carbo cocktails Is it because I'm stupid is that why? Probably because that will be so intensely delicious like so like you know like if you take a look at the book liquid intelligence the coriander syrup that's in that that's that is used in the cliff's old fashion was originally developed for a ginger ale substitute because like coriander seed plus hot pepper kind of hits the same kind of like, like flavor love buttons that like ginger ale would hit right. But celery soda is different but it's also in that category of kind of like vegetal awesome bracing product. So like maybe maybe that's maybe that's the next thing you know, well, I'm not really working on cocktail,

even in the discord we got. We had a little chat going on here. Josh says Cheerwine is one of the great American products. I have to agree with him. You're not sure one guy?

I mean, it's just not from here. I'm from here. So like, I'm not against Cheerwine I'm not against it. You know what I mean? But um, it's just, you know, it's just not church soda. Really?

I've never met anybody who doesn't like lecture soda.

I don't. Yeah, yeah. So you know what, you know, it's a really dumb regional soda in from Massachusetts, is Raz Cali ever have razz cow? No, no one has ever even heard of it. I mean, it's fine. There's a rabbit on it. And their, their motto is nobody famous drinks it. So if you drink it, you're guaranteed to never become famous, at least according to the bottle. Nobody famous or you have to stop drinking it. Your ego shrinks? I guess. It doesn't say nobody who is currently famous. In other words, it doesn't say that. Famous people have never drunk it. It just says famous people don't drink it. So like once, maybe you can become famous. And then you just can't drink it anymore. But you know. Yeah. I don't know. Well, I

want to chime in with level burden here. So Dave, did you talk about stuff growing up? Oh, hell

yeah. No, but only when I was in Massachusetts. Only when I was in Massachusetts. Okay, you know, saying it's like you gotta get a regional soda when you're in a regional location. The other one of what's the other? What are what are some other regional sodas? Huh? I had Oh, terrible Scottish soda. Oh, it's this Tassia How you doing? I like your I like your summary outfit. It's good. It's hot as hell. And he's driving in a car without air conditioning because she hates air conditioning so much. Yeah, yeah,

that's what oh, wait gave Do you know this soda ale a one? No. It's like good ginger citrus thing. And it's like, I think it may only be in Kentucky.

Oh, well, when I was in Kentucky. I didn't have it. So no, the worst soda in the world is Iron Brew. That's like a Scottish thing. And it is terrible. It is a bad product. I like hearing Scottish people say the word Iron Brew. Because the way they say it, which I won't try to imitate, but it's not a good. Not a good soda. I think it's bubbles. Right? Isn't it kind of a bubblegum flavor?

Yeah, it's not supposed to be orange. No. orange color. Yeah,

it's orange color. Yeah, yeah. But it itself is. Yeah, yeah, it itself is a trashcan product. No offense to those of you who grew up loving the armory. Alright, so next week, please get your questions in we're having the couple that is the current. What do you what do you call them current keepers of the joy of cooking, right. But for the first time ever, we're doing an like a, a cross continent. Couple thing where one of them is going to be in not here and one of those going to be in a studio. So Megan Scott is going to be in studio with us next week. But John Becker is going to be somewhere else. So we'll see how we'll see how that works out. We'll see how that will make faces and see whether he can he can judge but get your questions in. I know you better get your questions in now because if not, I have like a million questions. I have, I think six additions of the joy of cooking, including like a facsimile of the original. I don't I can't remember whether I have the one with the war rationing insert into it. But I also have the famous one that my old editor Maria Guana Shelley, the one that kind of took her down at her at her second to last job yeah, so we'll talk about the Joy of Cooking classic book. Who else we got coming on? John?

Bob Florence for more me show you We'll and then the cofounders of maiden cookware, that's going to be a doubleheader week. So we'll have more on the show, Bob on Tuesday and then made in cookware on Wednesday.

So are we. Are we going to then skip the week after? What are we gonna do? Yeah,

I don't know. We can. Yeah, I don't know. We can discuss that. I don't think there any plans. Okay. Scheduled for the following week. So we couldn't do this. So we'll talk about it. Okay.

Yeah. All right. So Anastasia, Have you have you been other than other than getting caught in traffic without air conditioning driving into our grand city? Have you been? Have you seen anything or eaten anything interesting. You have good plants out where you are any seagulls murdering starfish? No, no, I still, I say like, Anastasia got traumatized watching a seagull eat a starfish a while

back. That was in late March 2020. And he said it just ripped off the legs.

And then just like, how's the legs loaded? Each one? Yeah. And I think the problem was, is you were like, That's not delicious.

No, no,

I mean, starfish. Not a delicious product. I mean, what the hell's the seagull getting at?

I don't know. I don't know. It was dark. Yeah. Dark mom.

And then I told you to watch the lighthouse. And you wouldn't

know Dave asked me to watch the lighthouse in 2020 when I was living alone in my lighthouse, so yeah, yeah. Well, you know,

it was the perfect time to wash it. Talking about Yeah,

yeah. Well, you know, if you weren't already creeped out enough by wind and storms. And yeah,

then I will I make you pull my head out of the oven. Like,

yeah, well, don't. Don't you have an electric oven?

Doesn't work. I know.

What could I do know what that's like? Yeah, I heard a terrible story, which I won't repeat regarding that exact phenomenon. Alright, so Oh, by the way, get this get this stuff. I said to Jack before we got on the air today. I said, Jack. You eat anything interesting recently. And here's what he said. Jack, would you say?

I said no, not really. I'm on a fitness kick. Oh, nice. Thanks, Doug.

What does that mean? Fitness kick that you can't eat something that tastes good because you're on a fitting okay. What does that

mean? On a fitness kick? Where you only the lunch diet? Yeah, like what I

eat. I eat normal. I eat normal food. In the evenings. I eat normal human food.

That's fitness kick. That's not

a fitness kick. Alright, so what's what what is his fitness

goals for breakfast? You know,

what do you say about Eagles for breakfast? Did you say I eat for breakfast?

I said, I saw you bowls. You know, I'm like really leaning into it.

You know what, why don't you just embarrassing? Do you know what's cheaper than I say? Just straight vitamin C? You know, I'm saying it's like I say like, well,

there's other fruits in there in there. You know? Okay. No. And do you

know what happened to the guy who popularized mega doses of vitamin C? Aside from winning two Nobel Prizes? You know what happened to him? What happened? He died. He died. So like all that vitamin C didn't make him live forever. As I know, because he is now dead

forever. When How old was he?

I mean, he was like, I don't know. Like Linus Pauling. You can look them up Lion's paw, but like that, like the man wins a Nobel Prize for the exclusion principle. Right. And then he appalling, appalling appalling. I can't remember anything. And then he wins the Nobel Peace Prize for his anti nuke stuff. And then he goes on this kick that vitamin C, the antioxidants are going to keep you alive forever. As as though, like, like someone who someone who knows that much chemistry and physics, right? should understand that your body is a like a redox thing. You need oxidation and reduction. You can't just only be antioxidant, your total life, like you burn oxygen for a living. Like that's how you stay alive. So like to be completely like antioxidant freak show. It just doesn't make sense to me, do you? And here's the other thing that makes me mad about about any sort of like crazy, like fat thing is, of course you feel better because anything if I gave you a block of sand, and I said if you eat this block of sand every day, oh my God, you're gonna feel so good about yourself, man. Like you'd feel good about yourself eating a block of sand. Speaking of which, you see, speaking of selling people blocks of sand and making it tell him it's gonna make him feel good. You see, Oz is now ours is now the the Republican candidate officially in Pennsylvania. I just say this. While this is not a political show, while this is not a political show, and I'm not going to make a political statement about Dr. Oz. I worked for the guy in the 90s when he was and it's true. I'll say this about him. He was a he was a good surgeon, a good heart surgeon. Right? And I when I worked with for his lab, I was in college and my mom's faculty Columbia. So I got, you know, I used to get summer jobs at Columbia. So, you know, one summer we went in and literally we would, they would take kill a pig, right because my mom was a transplant. She wasn't a surgeon. She was a cardiologist, right pediatric cardiologists. She ran their transplant program. So I used to work with, you know, labs that were working on what's called xenotransplantation, which is when you temporarily put another animals heart into, into a person to keep them alive while they can get a transplant. That doesn't really work that well. Or like, they would test different ways to what's called perfuse, a heart a heart or organs, which is how to, you know, keep it in good shape while they have it in a literal igloo cooler on the Learjet, like going from point to point when they're doing a transplant, like doctors running around in Learjets. And helicopters with a straight up igloo cooler with a human heart. And it's kind of creepy, right? Yeah, that is creepy. It is creepy. Don't ever tell you this, I probably shouldn't tell you this. So when you when bodies are donated to science, one of the things that you can get donated to is like your organs can be used for teaching, right? So my mom used to have a human heart that she would use for teaching. And I went to the garage one day, and I opened up we don't have like, I don't know whether your life is like this. But like, you know, when a freezer breaks, it goes into the garage and becomes a chest of drawers almost, you know, I'm saying it's been Yeah, storage bin, you know, I'm talking about? I said we're the same we'd say anyway, so we open up this thing. And it's like canopy canopy canopy hue. And it looks like it was some creepy stuff. Anyways, so it's in the 90s. And I'm working for I'm working for Dr. Oz. And at the time, it was apparent that well, he had a skilled at surgery, he would say or do anything to get ahead. And that he it was full of crap, and has remained full of crap. And I probably wouldn't want him to operate on me anymore. Right? But also like, why would anyone believe anything that he has to say outside of the operating field when it's known that he will say anything to get ahead? That's all I'm gonna say about about him personally, as someone who worked for him. You know, I have more funny stories about sheep dropping over dead and stuff like this in the in the lab, but you know, not going to necessarily get into that. Speaking

of transplants, you remember when they tried to do that head transplant in Russia? Oh,

I think I read something about what happened. He died. He died. He got ahead. Listen, hey, whoa. You know what I feel like it's like anytime they do. I mean, anytime they're like the first person to do something like it's always bad. You know what I mean? Like, so? It's a head trip. Yeah. I mean, it's like the same yours the same eyes, same mouth, same brain. Listen, another person, don't. Let's not pretend that doctors, like I come from a family of doctors so that I realized their regular human people, right? They're sitting around high out of their minds. Because they're people, right, watching Futurama. And they see like the heads in jars and they're like, You know what, it's just an insert the way surgeons think right and back me up surgeons out there, back me up surgeons out there. It's like, it's just tubes and wires. It's just tubes and wires. I could hook it up. I could hook it up. I hook up tubes and wires all day long. I could do it. And so they're like, You know what? Your body is failing the heads, okay? You want to give it a shot. You want to give it a shot in the end, you know, I'm willing to hook it up. If you're willing to give a shot with your head. I'm willing to hook it up. You know what I mean? They're getting better with things like hand transplants and you know other member transplants. That's cool. Yeah, yeah, they're getting better. get much better. Anyway, all right. So enough of that, I guess. Alright, so yeah, we have Garrett. We swear on a stack of Bibles Garrett is going to be calling in today at some point all right now before it reads, wrote in and said, Most recipes I've seen for tortillas seem to say to hydrate the master slash masa, Haryana and then briefly rest before shaping. Do you think there would be any benefit to doing a long rest to allow enzymatic activity like there is in wheat flour based recipes? No. No, I mean if with masa harina obviously it's been dried already. And so you know, it's like you want to lay hydrate to get to it's kind of final texture. But you know, an enzymatic breakdown in flour. mean you're not trying to get a rise out of it. So the answer is no, I don't think you'd get a thing and when you're making real masa, suckers already wet, like you know There is on the inside of it some uncooked, you know, on hydrated starch but, you know, I think the benefit of resting. You know, I guess once you just grind it letting it rest a little bit as it is a good idea, but I mean, I think it's mainly with masa harina. But I would say no, again, I'm not an expert, I have not studied that. Right. So like, I would speak to someone who does that every day, like, you know, someone who you know, makes fresh nixtamal every day and you know, has rested versus not. Or, more importantly, because think about this rice does when you buy when you buy masa, you know, like, like the real one, right? You buy it. You don't use it all right away, it's sitting around. So if there was a huge difference in resting it, then the tortilla you made in our four would be way different from the tortilla, you made an hour one and typically they're not right. Typically, they're the same. Anyway, after an initial rest. So I'm gonna say it's mainly just a hydration question and not a soccer going to change kind of question. Is that was that a the answer? sufficiently? Yeah. Okay. Ian writes in, I would humbly like to resubmit the nut milk spins, all process question for no tangent Tuesday. Dave, I promise you, it is not on your Instagram, having thoroughly stocked the cooking issues and Booker index Instagram accounts. And John helpfully said, maybe Garrett knows. All right. So here's what I'm gonna say about about it. So the easiest nut products are in a full sized lab centrifuge, if you're going to make nut milks in the spindle, the problem is that you need to line up your numbers correctly, right? So in general, actually, like if I'm because people don't generally want like a small amount of milk, they want a lot of nut milk. And the problem with the spins all is it tends to separate the nuts into like nuts. And then there's not like, there's not enough residual stuff in the milk, it spins it almost clear. And so you end up with having not as much nut product in the milk as you want. Does that make sense? So the way that you do it, right, is you have to start with the amount of nut solids that fill the rotor. Okay? So like, if you if you so you want, like 450 grams of nuts are there about 454 60 That's how much nuts you want. Okay, so that's the key, then you add however much water you want, right? And then you run that sucker through the centrifuge once or twice, and the bucket will pick up most of the solids, right? And then you can re filter the stuff through until you get the kind of flavor level you want. But at that point, might as well use a bag. But the key is just to use like a like a exact amount of knots. If you're using 200 grams of nuts, then you're not going to get a good product out of it. It's just making Johnny's spins all mixed. Makes sense to you? Yeah, yes, it makes sense. By the way, by the way, people. I just want to say, John was on this email this morning. This is how irritating in general our life is in terms of our business life. Okay. We have a company in Hong Kong and Shenzhen, we pay them a lot of money, right stars every month. Right? Okay. And we've been trying to get the spins all remanufactured for how long?

to two years now. Yeah, I started at the company.

Yeah, yeah. Okay. So, every week, we're like, anything, anything and like, they swear that they're going to get it done. Like, you know that they're going to get it done by the end of the year. We'll see. Okay. And we're like, listen, next time around. It's actually like, I'd forgotten John, how much I love taking apart spins off because John and I don't have any spins AWS left. So like, before he went and got himself to COVID. In Seattle, he scraped together a bunch of parts at our storage facility and brought it over, and I had to kind of mind meld a working unit out of all of these parts. And I've forgotten how much I enjoy ripping apart one of those spins balls and putting it back together. I'm just kidding. I hate it a lot. You know what I mean? How much do you love doing a job?

I hate that show so much, especially as you pointed out dealing with them. I think split ring.

So for those of you that don't know what we're talking about if you look at a shaft, okay, well, a cheap way to keep things like bearings and whatnot on the shaft is use what's called a split ring. So you you take a lathe and you go Meet and you make like a line in the shaft. And then there's this ring with these two little holes in it, that you spread apart and you put over the shaft. You can also do internal ones, right? And it clicks into that in the horseshoe. Yeah, yeah, it's like a horseshoe with two holes in it, right. And there are two kinds of split ring pliers, good. And the kind that we have. So the kind that we have just don't grip the split ring at all. I swear, if there's a person if there's a person, and I wished that they would die, if I hated them so much that I wanted them actively dead, I still, if you said, I'm going to buy these pair of pliers for them be like don't do that. Don't buy them those players. They're such garbage you don't I'm saying? It takes it in turns a 10 second job into into into a five minute job. I hate that. Anyway. So back to what I was saying, we get an email this morning. Bear in mind, every month we pay these people 1000s of dollars. Now they're like, We need to ship the rotor out to a factory to test for balancing the you know, the rotor test that we're doing for the next run. And it's going to cost $70 to ship it. So we're waiting for you to approve that. We're like what, what, what? What it first of all, like they're there. It's over 24 hours to get anything done. Because the 12 hour time difference that we had was like, we're so weird. Two years in the hole. Just send it we're good for the 70 bucks. We're good for it. Did you see that email? John, did you get as angry as I did?

Yeah, of course. Yes. I always do.

waiting to hear is the $70. Okay.

We've gotten more ridiculous ones like $20 from our other factory. Yeah, where

they wait, they just wait. Oh, well, that $70 isn't approved. Do you have my many 1000s of dollars you owe me for my monthly fee? Yeah. No. Whatever. I don't want to get into it. It's bad. Okay. Okay, so I asked John, did I answer sufficiently the nut milk question?

Yes, I think so. We'll hear from him. If he didn't, but I think what's good? All

right. Sargon wrote it satisfied, I will believe it. Okay. Because, you know, if John doesn't feel satisfied with it, it stays in it stays on my on my thing. And I get I see it. And then you know, Sargon writes in, let's say you are building a vessel to blend Thai basil daiquiris. Let's just say there's just a theoretical the theoretical in an inert environment, and that you want it to use a quick did the quick disconnect mechanism. It needs both liquid and gas loads. Which quick disconnect, do you recommend using the beer quick disconnect seem to fail because the female part has a little plunger that has a seal and the seal pops out. And that's very annoying. Also, they're kind of hard to push in I need to handle roughly 50 psi. Well, without knowing exactly how you're doing it the standard quick disconnect that every DIY person and even non do oh my God says you remember that printer we bought no more tangents, though. This is about about that. It's not a tangent, I have to answer the question. And so do you remember we bought that Z Corp printer? We named it Bruce. Yes. And, and it never worked, right? Because if all four inks is basically an inkjet printer, Z Corp printers, or inkjet printers, where it sprays binder in clear and different colors onto plaster roughly with other stuff in it, and that cures it into a three dimensional shape. And that was our first 3d printer that we had like right when we started Booker index, like way back in the day. And the fun thing about the one that we had was, is that although it had four inks, right, and if any one of those four inks failed, the machine would be like nope, inks broken and it would stop in the middle of the print. Anyway, they use this connector, so even in that in that printer, they use the connectors I'm about to say Colder Products, corporation, Colder Products, CPC. If you look quick disconnect on mcmaster carr. That is the quick disconnects that they sell. Right? They don't brand them because mcmaster carr reserves the right to change manufacturers anytime so they won't tell you who makes it but they're Colder Products companies. Now what you have to choose from as they have three main styles and you can mix and match different hose barbs and all that stuff and they have them with in pipe connections. They have them hose barb, they have them panel mount, chrome plated brass, polypropylene and acetyl. Go chrome plated brass. The polypropylene ones are too big. The acetyl ones will break. They're great. They're my favorite ones to use if they're not going to open and close a lot but anything that's going to get shaken around. They have a tendency to crack especially when they're cold. So get the chrome plated brass ones you can get them with or without shut off valves. They also have seals on that will eventually fail but they're reliable for you know two 300 pop on and pops off there actually. And you're gonna there's gonna be a problem for you they're a little worse under vacuum then they are under pressure, but they will also work under vacuum. I've used them many times and they can be fixed. Ah, Joe, Joe tells me we have a caller caller you're on the air

Hey, David skaret sunken harbor club.

Yeah, how you doing? Every everybody's? So like I've been to your bar now twice. is a fantastic bar. How's it how's it going over there? Everyone? Everyone seems to like the sunken harbor. Yeah.

Yeah, hi, Anastasia. Okay, Garrett.

You want to know if you want to plug your upcoming book before you get started or know.

My upcoming booking? Yes, I'm doing a seminar at DCB. Next week on the history of the blender, I'm doing it with Johnny Johnson who used to be with Clover Club. And yeah, we're gonna be talking about Hamilton beaches and wearing wonders and frozen machines and be really cool. That's why I'm calling because I heard one of your listeners had a question about how to use milkshake mixer better. Was that the question?

Well, so I was Iya. But he says go buy either Eli or Elijah for my English spelling my English pronouncing foolish self. And the question is this Summer is approaching. And it's kind of approached Tada. Summer is approaching and I'm looking for unorthodox things to do with my classic milkshake maker. something refreshing, non alcoholic, but not as heavy and sweet as an ordinary milkshake. Any ideas or places to dig for those ideas? So what we're talking about here people is it looks like it looks like an outboard motor with a stick. And like a little little propeller II thing at the bottom. Would you say it's an accurate description? Garrett?

Yeah, I would say that's the best way to describe those types of machines is they're really they're like electric Swizzle sticks you know that have like a you know if you if you have a good one that has like a 3000 RPM motor attached to it, you know?

When you're that you're the prime user. So what should what should they be doing with Yeah,

we yeah, we use, we use the Hamilton Beach. Last wonders quite a bit stuck in harbor club, we use them for basically most of our crushed ice drinks. But there's a lot of there's a lot of different uses for that machine. If you like cocktails, egg white drinks are actually fantastic coming out of the Hamilton Beach. They give me basically when you're using those machines, you're getting a lot of aeration, that is not possible in a shaker. So for a non alcoholic drink, you would want to look for something that needs extra texture maybe that's maybe that's fresh mango, maybe it's you know, taking something like champagne mangoes and curing them and then you know that puree it might be kind of six and a in a shaker or just sitting on the crushed dice and having that error will make it lighter and fluffier. And you know, just bring out a lot of flavors that the fruit has that you wouldn't necessarily get in a you know, shaken or built drink. But let me give your listeners kind of the basic template we use for the Hamilton Beach. So for for an up egg white drink what we do is and obviously I don't think you'd be using an egg white for non elk but this is just to give you some general guidelines for an egg white drink. What we do is we build a drink with a half ounce of egg white and then we use the spindle mixer and blend it without ice first for like five seconds that emulsifies everything and then we blend it with 12 ounces of crushed ice for five seconds and then strain so that's an uptrend. In general for any sort of crushed ice drink, what we'll do is we'll put a cup of crushed ice in the tin and then about half a cup to a full cup of crushed ice in the glass. The ice that goes into the 10 is going to liquefy it's going to break down a little bit more so you're gonna get layers of ice when you're pouring it into the glass. And you know the The non agitated non agitated ice is going to be in the glass was going to hold the temperature while the ice that you put in the blender and blend blended with is going to you know just drop the temperature a little bit more liquefy as I said before and just, you know give give all these like points of contact, which then create the texture in the milkshake mixer

do you freehand it? Or do you click it in? Do you freehand or click

you can develop I behind the bar, we installed the little there's a little plastic piece and a lot of those handles and beaches that allow you to just freehand it and just push it up and then it goes and we build all our drinks in the bigger side of the tin for those for those cocktails because it's too it's kind of too dangerous and all too wonky to do it in the smaller side of shaker you need that, you know sort of big like milkshake. You know, like the same milkshakes. And you see like Johnny Rockets or you know, whatever, but

I like I liked it. You think that I've been there? And I'm like, those are the milkshake TINs that I see their stars. You like that kind of place? Yeah. Wait, wait. So you so you don't make them in the actual regular Hamilton Beach? Like because they're oversized? 10s. They're bigger even than a big 10. Right. Wait,

we have about six of them. Yeah, we use we use them. But if you don't have that at home, a big side of a cocktail shaker wall. So work.

Yeah. Well, I mean, but if they have the mixer, they probably have that Tandy came with,

they probably have the big 10 Yeah, yeah. Now you want to build you want to build in your can build all your ingredients first and then add your ice and then and then run it for about five seconds on high. And now that will get you your electrics we will say essentially,

now what was the it okay, I never went to the gym spa back when it was open. So I have no idea was the original a cream concept made with one of those before they added the seltzer to whip it up before you put the cell sir in or not.

You know, I could see that being a possibility. But every you know, that's a that's a question about order of operations, right? Because, you know, sometimes you see some of the old schools and cream places they'll they'll actually mix the soda and the chocolate syrup first before adding the so you if you did that in the Hamilton, you probably would you know spaz out most of the soda, but if you did the milk with the syrup, I would imagine it would be perfect. So it's definitely something worth trying. But, you know, for non alcoholic stuff. You know, I think definitely playing around with you know, like, behind behind the bar. And what we were doing, we were using actually recently Palmer's tonic is sort of a substitute for alcohol. And then using, you know, combining it with pineapple and cardamom, and pineapple whipped really, really well and a Hamilton Beach. So

we're doing juice or juice or pulp.

We're doing kind of both we're using acid adjusted pineapple juice, and then we make pineapple gum syrup with pineapple juice, sugar and gum arabic. So both whip up really nicely. So I think that would end with Palmer's, if your listener hasn't had timers and some very sort of Caribbean spice pump, tonic syrup, it's there. It's less, you know, it has quinine, but it also has, you know, all spice and cinnamon. So it has very tropical flavors. And that syrup was designed by Tom Richter who used to work at the earning an attaboy and as a very accomplished bartender in his own right.

It's not at all spicy as all spice DRAM rakes to me that just rides over the top of everything. I know that everyone likes it. I'm not trying to be negative about it. No, no,

I think it's just Tom Richter wanted to do kind of like a 19th century style. You know, tonic concentrate, and it works. It's a fun thing to do. It's non alcoholic drink. So I would definitely recommend kind of playing around with that for the Hamilton Beach.

You done any food things with it? Is there a food thing to be done with it?

That's a good question. I mean, if you're if you need to whip up a bunch of you know acid adjusted juice integrates the acid pretty quickly, is nice.

And what about like coffee drinks? You don't eat coffee drinks. I know it's not food and I'm jumping around here but generally any good coffee drinks that stuff whips nicely like espresso based drinks with it.

So now I have an espresso machine because I ruminate barista. So that's, that's definitely something I should try. But, I mean, it's interesting that the other thing that I've liked doing with the Hamilton Beach which I haven't seen outside of one bar, which is the TGT in Los Angeles is I like adapting Alexander style drinks to the Hamilton Beach because I think I think a general Alexander's they're a little weird having them up right because it's a cream drink you know, it's only gonna get worse as it gets warmer. And you know, do you really want to slam you know cream drink unless it's like really small and you know what's nice about you know, having like something like a banshee or grasshopper you know, what have you on the whip you know, crush sciences, it kind of gives us some time to open up you can hang out with it, it's the temperature holds. And you know, the, the x the little extra water cuts through the cream a little bit more. And you know, it's kind of a fun avenue to go down for after dinner drink.

I was gonna say that, you know, I very rarely order that style of drink until you brought up the grasshopper and the Nitro model grasshoppers. I would slam that I would slam that hard the Nitro model

because that that had the freshness of the mental oil and and whatnot and that was yeah, that was a very yeah to be in the know to order that existing conditions. That was quite a damn good drink

at no longer at no longer existing conditions. Oh, something I'll have well, I have you on the air. Last time we were at sunken harbor. I described these bottles that I grew up with that I think I brought up on the air last week. The bowls ballerina bottle. Yeah. So they're like find one found to a found. So what they were that I talked about this last week. Right Joe? Deny you do? Yeah, so in case you didn't hear last week, they're these bottles and they're shaped kind of like an upside down bell. And there's a container inside of it molded in and underneath is a music box with a ballerina. And they used to have either Donziger Goldwasser or like apricot with gold flakes in it right. So I picked up an apricot one. And the apricot ballerina is the apricot ballerina is is wearing a white tutu and I picked up a Danziger Goldwasser one and that one, she's wearing a red two to add to fix kind of them a little bit, but I got them and here's what I did. So I'm going to make a banana Giustino with extra banana with Ray and nephew so that I can add more banana and still have the high proof so that it pours you like where I'm going with this. Garrett and then yeah, and then I did two for the apricot one. I did, again re enough because I want it to be like what pill you're going to choose you can choose a banana pill or the apricot pill, I put apricots dried apricots plenums obviously because you know I'm a high acid man but then I also put in canned peach halves to lower the proof a little bit and up the sweetness and get my yield high along with a little bit of their juice and I spun that out and re and nephew took it down to about 40% alcohol with by adding enough peach and stuff so that it stays right at about 40 proof and I floated the gold flakes into that sucker and with the ballerina twirling and the apricot peach freaking array and nephew and I mean like that bottle the styling now that bottle tastes much better now than it did probably in the you know, 60s when it was originally made. So I'm pretty stoked. I'm going to take those up to Rochester because I'm gonna go see Donnie Clutterbuck. In fact, I have there's a I'm doing a tasting thing on Friday at Cure in Rochester and giving a talk at the Rochester cocktail revival maybe I'll bring maybe I'll bring those bottles up because floating gold around everyone like floating gold right everyone pretty much

bottles play the same song it's always the same song

it's all Yeah, it's the same old song it's all it's blue danube toys Blue Danube. So it's basically your choosing based on

how dry it how dry I am you know?

Yeah, well the day you know date. So I don't think that they were making like those kind of like, you know, card cartoon like you know, Alcoholics Anonymous jokes with their songs back then they just wanted to play blue Daniels man. They sold this bottle for like, like 30 years I think like the bowls ballerina bottle was was was a was a thing. That knucklehead that sold this bottle on eBay. They broke the cork and so their response was to glue the cap down, glue it down. You know how hard that was to get off without breaking the bottle and then repair the cork. He anyway. So for those you that are doing dried fruit who's Dino's try Using a high proof thing and adding a little bit of a wetter fruit, so even if you're going to do like mango, you don't want to use all fresh mango. But if you're doing mango, try adding like dried mango and then one fresh mango to jack the water up and provide some hydration to the dried fruit otherwise your yield is very, very low. Have you notice that Garrett?