Hello and welcome to cooking

cookies just coming to you live from the heart of Manhattan the Rockefeller Center newsstand studios, joined as usual with John, how you doing John? Nastasia is she's with Jackie molecules out in Los Angeles land. How you guys doing over there?

Good. Yeah. Yeah, real good.

Yeah. All right. Yeah. And you know, before we get into it, we got of course, as usual rock in the panels here at Rock Center. Got Joe Hasan, how you doing, Joe? I'm doing well, man. It's good to see you. Yeah. And I think we also have Quinn over on Vancouver. Vancouver Island. Yeah. Full House to do full house. Beautiful. All right. So before we get into, well, I guess John, what do we have for housekeeping for for Patreon and all this other?

We've got Matt sartwell coming up in two weeks,

kitchen arts and letters. So we're gonna do all of your classics in the field questions. So any kind of obscure? Not nonsense, but any kind of obscure nonsense or stuff, you know, it's better to let them know ahead of time. So usually, we send him the questions several days in advance, because, you know, this is not his job. And so like, in case, you know, he needs some time to run some stuff down. But on the other hand, we've never stumped him. Really?

Yeah, no, he's, he's so knowledgeable. Yeah, it's unbelievable. Yeah,

you want someone with some cookbook knowledge. I think we need to do we it'd be fun some time to get like a group of you know, used antiquarian and otherwise cookbooks sellers on at the same time, like have like a maybe not even for the show like for something for the museum of food and drink. Like get like, get mad. Get Bonnie Slotnick get. Oh my god, her name just went out of my head up in Rhode Island. Her

Rabalais books up in Maine and omnivore books out in San Francisco as

well. Yeah. And we find another be great. I would love that. elastics in the field. Yeah. Yeah. From all those. Yeah, that would be super cool. Yeah, that would be great. All right, what else we got?

Then we have the wine director from my restaurants coming on, in early September to do a live wine tasting club. What's the restaurant temperance, and I don't think that way.

You got to start thinking that way. No, no,

I know. You're an exec chef

in a restaurant.

And he does I forget what he said. But he does know the name why it's called temperance, so he'll be able to fill us in on that

when he shows up okay. Well, but apparently not apparently. It's ironic. I mean, they serve wine there. Yes. Yeah, you know, those oceans oceans wine.

Yeah. But yeah, that's our the guests coming up we're working on some others that will let you know about soon. And yeah, as always suggest any guests in the discord or let us know and go if you have are not a member sign up at patreon.com/cooking issues.

Now. If you are a member, you can call in your questions live 2917410 1507 That's 917-410-1507 And you know, especially if you want to like like I say try to stump Matt when he comes on but uh, good luck. Good luck. All right. So let's dasya Lopez goes to Los Angeles right which is you know, her native area where she comes from right you know, and she goes to get this to Jaco with you stars are no,

no, but I went with Pat and pass here with me. So we have an

update. Oh, you didn't say Pat was the So Pat is everyone's favorite didgeridoo player, which is not saying a whole hell of a lot. You know what I mean?

Anyway, but he plays like if you have any sort of weird thing that you need to blow into and you're like an orchestra, you hire this guy to fly out and blow into that weird instrument. Whatever. I'll leave it at that. So these guys decide that they're going to go see get this. The Beach Boys. Now how many the real Beach Boys are there by the way?

Three, right. I thought. Four I think so

everyone, everyone showed up who's still alive. Bro. Brian Wilson was there? Yeah. Okay. No, no, no,

not there. It was three. It was three.

So the most important one is not there. Because who's the beach boy? Who's the beach boy that you hate the stars. Mike Love so Mike Love. What is he? 103 How old is Mike love right now he's in his 80s Right or something like this? 8181 We're fine. I'm not trying to be ageist but I don't want to hear an 81 year old singing about little surfer girls and Waiting to see you know, wouldn't it wouldn't be nice if he was older. In what in the box? What is he waiting for? So what does that like to see an 80 and 81 year old beach boy? It gets better people though. Wait, what

it was? It was rough. We left during intermission.

Okay, but for those for those of you that don't know if you had to guess, John, I'm gonna put this to John because I haven't spoken to him about this yet. Or Joe. So people who don't know, right, or Quinn, right? If you had to choose a person from the sitcom Full House who is going to become an honorary beach boy. Who would it be?

Joey even though he's from Canada, but I still think yeah,

what would we what's the actor which which he is the actor for Joey? I don't know. I don't know. David

core. Core core core told

David I would have chosen I thought it'd been awesome if they had like, gotten the Olsen twins that would have been here. Oh, yeah. No, no, no, no, no. Bob's gonna be that'd be amazing. Bob Saget would be the only person that makes sense. Like look like they're still doing okay. But that's bad. It's tasteless, but tasteless wrong. I take it back. It's bad story. Sorry, my bad Tara horrible bad. Freakin John Stamos. Freaking John Stamos is a beach boy Anastasia no joke goes on. I'll usually like the older dudes will John Stamos is hot. I'm like, Come on, man. This is why he's a beach where he's, he's hot next to an 81 year old Mike Love. Who she already had.

He's the only one

Yeah, yeah, Pat, what do you think? How did Stamos look?

He looked fantastic. His knees worked great. He was overdoing the fact that he was the one that could move around the stage. So he was jumping were and sliding on his knees and he was a step away from playing the guitar with his teeth live in his Rockstar dreams and

wow. That's That's amazing. And I was told by Anastasia I couldn't see because truth Anastasia form she bought the seat that was as far away as possible from the stage. Basically, she was watching the concert from New Jersey and the concert was taking place she was using the the Webb space telescope to look at the concert for where she was seated. But she

was fi security so

people thought it was Stamos but it was Teresa go look at the internet if you don't know what I'm talking about anyway so apparently he dressed like Elvis but I couldn't see so which Elvis like come back Elvis like like Hawaii Elvis like young Elvis whichever word found all this Oh, that's my favorite Elvis will like white white outfit rhinestone big old chunky like sweating Elvis. Like like the cross between Elvis and David Burke. That's my that's my Elvis of choice. You know what I mean?

It was hard to tell because everybody there everybody else on stage was dressed head to toe in Tommy Bahama. And he looked like Elvis but in reality looking back on it. He just He looks like Uncle Jesse.

Yeah. Now here's the question. Did they play Kokomo before the intermission or not? No,

no, it was the closer Oh,

come on. Still. Yeah. You've seen them three times twice.

Once just you know the lady that Brian Wilson them the other time was at Bonnaroo when they got Brian Wilson to come.

Yeah. I saw my first concert. years old. Yeah, yes. They were my first concert when I was like, I don't know. Yeah, like 12 or 13. Like 80. It was 83 I think, to a park in Miami. Oh my god. They're everybody's biggest go around the country having this be everyone's first concert.

Get around. They started touring. At the anniversary tour, even though that was 61 years ago. I think I'm too old to do math or they're just using last year's slideshow. Yeah,

yeah. You know why work when you can be lazy? Yeah. But were they focusing on more the good stuff or was there not the deuce coupe. There's nothing wrong with Deuce coupe and all of that, like garbage. It's not that it's garbage. It's fine. But you know what I mean? It's like Wilson hadn't found his musical voice yet. Really? Right. I mean, so like, what what were they focusing on like all of that stuff since Wilson wasn't very sure it was very it was very cars heavy, right? Very, like, you know, my cars and I surfing my girls. Yeah, yeah. Yeah,

yes, it was all surfer cars in the beginning that's I think that's why we left and then Sugar Ray came out and played in that was terrible. No,

Sugar Ray, like, like, there's a tiny chunk of chicken hanging from my girlfriend's for post better, whatever that lyric was that I can ever remember that guy, the guy who ended up in Sharknado and was amazing and Sharknado that guy? Yes. Yeah. Did he have any other song Other than that for post bed song?

Yes. Okay, I can't remember what.

Okay. Yeah. Danny and I barely

walk across the street, Hollywood Bowl, all the cool kids are seeing this other concert, and including my sister and we weren't invited to that. So we were at the old folks. I don't

know if you know. I don't know if you notice you're not invited to concerts. You do this thing called buy a ticket. And you go Why didn't you get to see Rage Against the Machine with Run The Jewels? I wasn't invited. You didn't buy a ticket? You bought a ticket to the wrong concert? Anyway?

I guess so. I guess.

I mean, like, a pot. How like, how many years ago was the account was a concert you saw that wasn't the first one. Not that you want it? 19? Or 9494? All right. So they could still do their stuff back then. Yeah. All right. So

the same YouTube videos as their visual element this time around that they were using back then, like screensavers from the windows 95. screensaver was one of their use was one of their videos.

Yeah. Nice. And so at that time, were you already a musical kid at the time? Were you like, I need to get a Theramin. Was that you back then? Is that how you spoke back then?

And they were my major influences. Why? Which is why I'm so successful. Yeah.

Listen, so let me just make like a recommendation. I think this should be the last concert we ever go to. I think that's it. You book and you're done. You can't go to any more concerts.

Having survived the experience, I never want to go to another context.

Yeah. All right. I used to actually listen to the Beach Boys all the time. I think they were great. They were a great act. You know what Anastasia likes that? I don't. It's not that I hate the whole album. But like, I had to listen to their Christmas album a lot growing up. And man that that grades after a while? Yeah, I believe.

I mean, little St. Nick. I like great song.

Yeah, the whole album. That real Santa Claus song. Oh my god. The real the real Santa. I wanna meet Santa Claus. The real the real Santa. Oh my god. I hope she thinks that Santa Claus. Oh my god. It's like it's triggering for me. I don't know. I don't know. I don't know. I don't know. All right. Okay. By the way. longtime listener from our from Alberta, Canada, Alberta. Warren Johnston sent me came live didn't send me showed up at tales of the cocktail New Orleans which is where it was a couple weeks ago. I didn't get to talk about it last week we had guest brings me the Canadian version nine oh stars. Whatever. Don't the Canadian version of Cheetos. Not that. By the way. We should start this off. We should go around Are you guys at crunchy Cheeto crew or a puffy Cheeto crew? Crunchy? crunchy crunchy crunchy? Any crunchy any puffs? Any puffs?

I like the puffs. Oh,

contrarian. Are you actually would prefer the puff. We might prefer

the puffs. Yeah, I like what it does. It's just it just a better residue on your hands.

A better residue on your hand like that. Like how like you're not reading the taste of the snack at all. You're like, what am my hands look like? This is a better orange. This is a better orange with the puff. By the way, Cheetos extrusion, extrusion technology, and how much it puffs like, you know, it's kind of amazing how they can adjust the amount of puff by like, we should get an extruder person in here. Let's do you know, that's what I wanted to do for the museum. Right? Like when we did the original concept for the serial exhibit. I wanted a flaker which apparently you can see here now to get one making flake cereal, an extruder and the puffing gumbo. You only ever got the puffing gum, but How amazing would that be to have all those technologies pretty cool. Yeah. That the guy who wrote the book on breakfast cereal literally His name is be fast. And apparently Catherine from New Zealand spoke to him jerk remember that? Yeah, sure. Be fast, who you think would be the coolest guy on earth he you know, he grows up with a name be fast and writes the book on technical like expertise for breakfast cereals. And then like Katherine calls him up to ask him stuff in the museum is like get out here kid. You don't I mean, Dirk. Unfortunate. That's like when you go like the first time and stars I think you went to to to a toy convention and everyone is a curmudgeonly old butthead. Remember that was it you that went? Yeah, yeah, they're bad people not bad people but like not they're not like you know some sort of like Willy Wonka or toy. You know, there's not like, Tesla isn't children. You know what I mean? It's like, the toys you remember? Not cool. Same with this guy. Any who have someone else that we spoke to who was the puffing gun expert of the world, right? Who was a nice guy. I forget his name. He was like Yeah, what you should do is get an extruder and then set up strobe lights. And then you can time the strobe light. So what you do is is you set up the strobe at the exact rate that the knife rotates to cut the stuff off of the extruder. But then you shift the phase up and down so that you can freeze every puff in exactly the same mound of expansion. I was like, so cool. It's so cool. So I'm still waiting for it. You know, we're still like, at a point where someday if the museum ever gets its big space, I would like to do a real a real honest to God. Sorry, a real honest to god cereal exhibition. Anyway, so one more so do I have any more? Any more? I guess one more on from well, we weren't I didn't say what he did. So it gives us this Canadian Cheeto, right. Good name ready for it? Cheese ease. Cheese, cheese. Cheese ease. Now it is. Yeah, yeah. And it's made by the Hawkins Corporation. Now. He gave us bags to eat while we were in New Orleans, and then he gave me a bag to bring on the show. However, Booker ate the whole damn thing. Okay. I mean, like, and I was like Booker, dammit, like, I need to bring that on the show. He's like, I'm just gonna have one more and then he just kept going back and just having one more and it turns out that if you keep doing that they're gone. So we need to get some maybe like through through John that never make it into my house if we're ever going to base them on air but what they are and Quinn you like the cheesy you're a cheesy fan, right? Cheesy cheese? Oh, yeah, they're far superior. Yeah. Alright, so here's I'm gonna say about them. He's right there the proof here that crispy, crispy, crunchy and get this so like they are you have to have a beverage with them. They make you want to drink a beverage because they have about twice the cheese powder and twice the salt. It's just like an amped up Cheetos. I guess it's just like so cold up there and candidate when that you need like, you just need that extra oomph that they're a good product. So anyhow, yeah, yeah. Alright, one more weird thing before we go. So Jack Schramm who was also in what's it called Tales of the cocktail. He went to the Meat Hook in Brooklyn, which you know, I've never been to live you ever go there, John. Yeah, yeah, I know you call them but they have a 10 year old cow. And I got the ribeye from it but I haven't looked at it yet. So the noise you're hearing is not a mouth noise it's me opening this to John and I and

and a story is too right it was like raised alone and a pastor and

like sounds like me. So hold it to so look at look at that. Look at that. Camera. See it there? Yeah, that is a serious piece of serious piece of meat people. So you want to describe it look how yellow the fat is. And apparently the OH MY GOD feel a soft it is. Wow. It's the softest fat on a piece of meat. Wow. I got this piece of fabric a little thing near the walnut is hard feel that that's like, but the stuff that's on the outside. Not even that hard. But this is like this is like a pig fat. It's like pig fat soft like bacon fat soft. That is some stuff. Smells like just fresh meat. Doesn't smell like anyway. Alright, so we'll report back to you people next week on Joe so it's very cool on the taste of this sucker. Yeah, the guys that meet hook were saying that it was like the fat was so soft on the outside of it. That that it was like rendering off like at butcher temperature. My hands are greasy, which is kind of amazing. And the other thing I called McGee because Harold has been to that like restaurant in Spain that serves like seven year old cow regularly so I'm gonna get a little bit of the skinny before I for a cookout. But I'll cook it before next week. And I'll let us folks let us folks know what happens. Nice. Yeah, yeah. Oh, old meat. Old meat. That is as my current nickname. Also, we don't have time for this, but we'll get we'll get to it later. We'll get to it later. We'll get we'll get to it later. All right. Jack. What are your culinary stories from Alaska? And did you listen to the old johnny johnny Horton song on the way up there north to Alaska, which is my favorite Alaska song.

No, I should have listened to that. I mean, I had nothing great really? I had you know, they have a lot of reindeer hot dogs. Okay, the thing like late night food

casing or casing good. How is this now?

Like? Almost?

It was a good step. Yeah. Were they using that Alaska cabin for the for the for the crowd? Alaska cabbage. Did you get any Alaska? Cabbage should you meet Steve Huber. Check No I did not what the hell man? What

a terrible traffic

ticket Bushcamp plane to a glacier that was

cool. Okay, but it's no Steve Kubitschek stars Why did that guy ghost us that Steve Huber checked by the way if this is the first time you've ever listened to this is the guy who drove grows the world record cabbages in Alaska world record cabbages Anastasia and I thought had convinced the Kubitschek to sell us like his like third string cabbage. And then he just go says, What was the story with that sounds? Why do you think he goes to this?

But I don't know. I think he thought we were weird.

Okay, but you know, that mount wrong, but I mean, he doesn't want weirdos with his cabbage. I bought a whip once from someone who said he wouldn't sell whips to people who were using them for purposes that he thought were not in his mind, Christian.

Oh, wow. Yeah.

Now he's like, you know,

what are the Christian uses for which?

I mean, you know, I don't know, I don't know. He didn't want you using it for like BDSM is I think the thing he was like, part time preacher and it was it was it was again, his kind of philosophy. So

you know, this is the second episode where we actually talked about whips. Only the second only the second. Listen. Keep trying to find the best like whip snap sound effect and I can never find it. So

I fell. You know, David Morgan, the guy that made the whips for Indiana Jones. He's Canadian, I think and Ian, he's one of the finest whip makers. Of course, he uses Australian kangaroo hide for his highest quality which because as we all know, that's the highest quality, you know, with making material because of its amazing resilience, but also the field of the whip has when you make anyway,

I think the Austrians are the champions of the whip stamp. Austrians. Yes. Why? There's competitions whip snapping competitions

in Austria. Absolutely. I don't know man, but they don't have the raw materials, the expertise them anyway, I have several books on how to make whips to plate whips I've made. I've never made a letter whip, but I've made several nylon whips. Anyway, so this guy makes nylon waves, but he won't sell them to you if he if he is. So that is tell this story when DAX was a kid he really wanted a whip. Right? Because he had seen the everyone sees the Indiana Jones, you know the Raiders of Lost Ark and all of a sudden they want to whip right? I mean, most of us are I mean, I'm like this. So DAX is also like this. But he used to get in fights with Booker all the time. And we were like, if you don't do if you do not get in a fight with Booker for like, it was a long time, like three months, then I'll get you a whip from this guy who won't make whips for people who use him for BDSM. But DAX was very small at the time. This was at the same time that DAX would only wear Lucci door masks around the city. And he used to walk up to the school remember that stars? He would walk up to his school? Yeah, yeah. And he would, he would take the Lutra door mask off as he was walking up and become DAX. And then as he came out of the school again, he would put the Labrador mask back on. And we found a place in El Salvador that would make custom Lucia door masks and he designed his own Lutra door mask, which was named dynasty. Yeah, before that, I think he was rocking, I forget, like I think was a hurricane Ramirez mask or something I forget who which, which, you know, literal mask he had before he had his his own mask. So this is the same era. So he's going around New York City with with a small cow whip, and Aluche door mask. And you know, we were going out in the park and practicing but my mistake was is that I got him a whip based on his size. But the smaller a whip is actually the harder it is to get a good snap on it because it's actually faster. So it actually took a lot longer, you know, with his small whip to maybe I can have a snake whip. I can't remember to get a to get the action down. It was a lot, you know, physically harder to get the timing down than if I had gotten him just like a standard size. Whip. So you know, he never became the great whip artists that I wanted him to. To become, you know, regrets

maybe for your maybe for his kids or grandchildren and you know, Legacy could still live on,

ya know? Yeah, yeah, sure. My wife would love that if I started. What the hell are you doing with the grandkids? If I should be so lucky. I should be so lucky. All right. Christopher High Road in hate. Can you say a little bit more about how you build a base for that saladmaster. So saladmaster is the handcrank food slicing machine that I use that uses these kinds of conical things. I'm still loving it. I've only if you look up saladmaster Right, and people using it. It's all people trying to sell it to you, right because they cost too much whatever. But they're all like look, it's totally safe with BBB BBB you can get your fingers within like, you know, millimeters and I hit myself once with it. I hurt myself once with it, and it will mean not the best but you know, I'm a little more weary of it, but I haven't gone like I haven't gone like you know how like when a football player gets their knee blown out. They're never quite the same again, like even if they're just as fast. They don't have that they they're a little bit nervous. They're gonna get their knee blown on again, you know Talking about Yeah, I'm not. I'm okay, I'm back. I'm 100% with the saladmaster. But I don't like the bases that they come with because as we said in the show before, so, suction cup base is terrible. They suck. Yeah, even not in a good way, right? And the client bases are no good because client base is a they never fit and you're sitting there going, and then they make those marks in your thing. People need to make bases that just use squeeze clamps. Right. So I've said that before. And he wants to know how I made the base for it. He gets it. I'm a big sauerkraut coleslaw fan and think that thing looks great. I'm not very handy, though. So building the base takes any real skill than I probably can't handle it. Yeah, it's not a tech skill, but like I printed it on my 3d printer. And it was like a 12 and a half hour or 12 hour print or something like this because I printed it at you know, like 100% density so it would be strong. And then when I went on Shapeways or one of those other things by the way, Quinn and I had started putting parts for the spins all on Shapeways, just print it yourself. Please, please, please, please. Please, please. Yeah. Yeah, so anyway, so like I looked at it and it would cost hundreds of dollars to print it on Shapeways. So yeah. Because of all the material evolves. Maybe I can make it hollow and make it easier. Who knows? I don't know. I don't know. Maybe I'll look into it. But if you have a 3d printer, I can send you the file. It's fine. Alright. Also, have you ever made Alsatian style Crout with juniper berries? It's damn good. Well, I'm assuming you're referring to state state safe recruit in the nice. Frenchie. French. True. Oh, yeah. Gorny guard Garnier from true could gagne Oh, yeah. So I was taught how to make that by the great. The amazing Alsatian. Andre Soldner? Yeah, you know, like such a long line of amazing stations cooks right anyway and a good place to good person to learn that show crew from but he was the first person who taught me that, by the way, they don't cure it with the Juniper the Juniper goes in during the Quickstep because I growing up was kind of a rock route person, but you know, he growing up in all of us, like they would have the giant buckets of it and it would get real salty. I guess they would make it saltier than we typically get nowadays. And it's always a rinse and cook procedure with the Juniper so I've had it that way. But I've never had one, nor have I seen one that was cured with the Juniper in and if you John, no, I haven't. Yeah, you like us, choucroute Garni. Guy Yeah. Oh, yeah. Yeah. That's great. What's the name of that sausage that all zation sausage there's a name for it. Forget it's a specific accusation sausage that goes in it. But do you go for the sausage? Or do you go for that like ham hockey thing? Or both?

Both. I mean, everything in there. It's just it's so decadent and rich. And just like Hardy and fantastic book too. I mean, it's all all good.

Yeah. Yeah. I like when a French person says duck in English deck. Deck. It sounds better than the way the actual French word for it. They should just change the French word to duck. Naming. Yep. All right, from Rob has hobbies. What amount by weight very specific. What amount by weight should one use of the amylase that they sell it monitors pantry? If the end product is going to go into a spindle, I see a bunch of mentions about using it but zero mentions how much? I also assume heat is needed to activate the enzyme ie suevey x degrees for Y amount of time. Is there any standard for that process? Well, Rob, okay. I haven't used amylases in a long time. And I honestly for amylase is an extremely wide like variety of products. I and I looked on the monitors pantry website. And they don't say specifically which one of the amylases they buy from Governor Novozymes. So I'm assuming it's one of like that line like terma meal or one of the other things, but it would be good. And I'm sure they will answer if somebody reaches out and ask them which specific enzyme that they use. It's a an alpha amylase as opposed to a beta amylase. So an alpha amylase can snip internally on, you know, on a on a starch molecule, but it can't break it down all the way for that you need beta amylase, right? But yes, there's two things you need to know about amylase and by the way, I think it's about half a percent. To answer your question. I think it's about half a percent by weight in that range. And modernist pantry does have a video wherein they do three or four recipes where they weigh out how much they use using their enzyme. And you can go on the they make like a hummus, they do all this stuff where they're adding it because I guess presumably they want to get rid of some of the free starch that's in it. However, I will say this. If you're making a hummus, remember, chickpea already been cooked? Right? amylase does not work well on native starch, right? This is why if you're using unmalted grains in, in brewing, you typically you know you'll typically to get good conversion out of them. You'll like pre cook those or flake them or do something to them because the amylase is just don't work that well on it. uncooked starch, right? They can't, the enzymes can't make it into the intact starch granule because the water can't make it all the way into the into attack scars, right Oh, and they can't they can't start snipping that thing apart. So a lot is going to depend. But then they also do work better. super complicated. So the mash temperatures that you use in brewing are part for the enzymes to operate most efficiently, right? There's probably also a pH requirements. So different alpha amylase is have different pH requirements. Usually, they work best at slightly acidic in slightly acidic ranges. But you know, it depends on the particular alpha amylase that you're using. And they do have specific areas where they work hard, but temperatures are usually tuned to free up the starch because the starches start really kind of leaking out into the solution up in like the, like 50s and 60s Depending on the starch and each starch is a little bit different. So if you can pre cook the starch, then add the amylase then heated up to the the best temperature and pH for the thing you're gonna get the best result but it really depends enzyme to enzyme so needed tell you which one they're using. That makes sense. Yeah. Then okay, answer. Yeah. Covered. Yeah. All right. Okay, here's one for everyone stars. You're good at this crap. From positive MD. Any thoughts about good food to bring for a car camping trip? Now?

Oh, yeah, I was just, I just had dinner with Julia Sherman last night, and she went camping in her car and she brought octopus. She pre she precooked it. And then Sears all did on site.

I love that. Did you get shots?

She has Yeah, she posted and tagged you?

I didn't see it. I didn't see it had a go. Yeah, she's great. Yeah, I wouldn't what maybe we'll do something with her at some point. But I guess it depends on what you're going to do. So if you're willing to have like a cooler in your car camping, cooling, you can do all kinds of stuff. But yeah, the idea of like, already doing a lot of pre cook on suevey. And bringing that stuff in is, I think it's a strong idea. Because that stuff can stay especially with these modern coolers, they can stay good for a long time. And as Anastasia and I will tell anybody series all is great on a camping trip. Right? Right. Because you can cook from both directions at once you can make your campfire and then hit it from both sides at once. Yeah, yeah, for sure. You don't like that people are have like so many minds. Some people even when their car camping want to be a little light. And then some people show up with an entire, you know, like, like an entire, like dutch oven set up with cast iron pans and stuff. So it really depends. And the level of what you're gonna do really depends on like, whether you're willing to do that or not. And also whether you're in bear country, right? Because if you're in bear country, all your stuff has to be stored in like bear proof boxes, and I'm sure that that kind of puts a little bit of a crimp on you know what you can what you can do we're kind of like even though we have bears out here, they like you know, I don't see a lot of people out here using bear boxes, you know, you know, because the people in California the Rangers get real bent if they have to kill a bear because you've like conditioned into liking human food. They really don't like it. You know what I mean? I feel like we don't have a good answer what else what else you got? sighs You got any ideas? What do you like when you're out? In fish oh yeah, yes, yes. If you like how you're old school. We're gonna go out we're going to pitch the tent we're going to fish for our dinner and if we don't we have to eat garbage. If we don't catch fish we don't deserve anything. Go forage for berries you jerky didn't catch a fish or something

tinned fish

oh I like the I guess we're not even get your your poor survival candidate.

Yeah. See, I do I do like I do like backpack like backcountry camping and I was in stuff with it. Kind of, well, it's not that crappy but whatever. You know, the dehydrated food that you have to cook on the little mini stove because you have to keep things really light so I've never had very good food on those trips.

Which Which brand do you use? I have a bunch of terror supplies that are good for 25 years like the freeze dried like what's the name of that mountain Mountain House? You try that one? Oh, yeah. Yep. And how is it actually tastes when you eat it? Not bad. It's not good. It's a dream of mine to do like the Appalachian Trail I never will because I have too many obligations bind to really yeah yeah nice spring spam. Well, so heavy though. Bring bring Mountain House and then have resupplies. The thing is people carry too much stuff, right everyone, if you want to like apparently along the way, read all the websites Joe. I've read all the websites.

I mean, I did I did a lot of research and then in my 20s like 20 something years ago, okay,

there are websites now. It's kind of amazing. Where what they do is is they talk to people who start they figure or how many people finish? And they ask them things like, what water filters did you bring? What shoes did you wear at the beginning in the end, so like a huge bunch of people start out with like, Moab, you know, Merrell, Moab hiking boots. And then 99% of them end up with trail with trail sneakers by the end Ultra loan piece, which is what I'm wearing right now because I follow their advice. If you can walk, you know, 1000s of miles in a pair of sneakers, and it's fine and it's lightweight. Like why would I not follow that advice? That's good advice. You know what I mean? So people like end up bringing a bunch of stuff like the classic one that people like, I'm going to bring a solar charger on the Appalachian Trail, they all get thrown out because you're under a tree so much. This doesn't work. Doesn't work. You know what I really the problem I'm worried about is, is it? I like the Stasi, you know, I don't care about my physical. Like, I'm not physically worried about anything, but I can't do heights. You know, I'm saying Yeah, so like

this week, Dave? We hiked for like, 13 Miles remember that? Yeah.

Well, redwood and remember we had to go to a party that night and we were almost late for the party because what we're gonna do one more trail we're gonna do one more trail and then we were too cheap. We were too cheap to pay for parking. Well remember we had to get it we had to sign on online and pay for parking. We're like, no. So that was an i Yeah, drive like three miles out of the way to like a remote place like near the coast and hiked hike through the scrub all the way over to the to the parking lot that we were unwilling to pay for in advance, and then hiked all those trails and back. But I can't do heights as well. Like, I'd love to do the Pacific Trail, which apparently is physically a lot less demanding than the Appalachian Trail. I mean, crazier elevations and crazier stuff. But I don't think a person who's afraid of heights can do the Pacific trail. I just don't think I don't think I would survive. You'd have to, like knock me out and carry me over certain parts of it. You know what I'm saying? Yeah, from like, from now, but I hear there's also a couple places along the Appalachian Trail. It's not like I'm never gonna get to do it. When am I ever going to get to do it? I got kids. I got my what, you know, my wife's like,

you really want to set something up? You know, three years? Down the road?

Yeah, yeah. Yeah, I don't think it's gonna happen. But I wanted to but anyway, so for that I'd be I'd be doing the Mountain House stuff. Using the filter water, you filter water filter, the water, those filters are so good. Now, you know what I mean? So like, there's no reason to carry that much water. As long as you have a decent filter. That's my impression. Because that's a lot of weight. every gallon of water is eight pounds. And I mean, yeah, it's no joke. No, yeah. We'll be cool is what if you did a show where you tried to do the best cooking possible along the Appalachian Trail, or like people bring you stuff and you cook it along the Appalachian Trail and you're so freaking tired and bent because you need something like 8000 calories? Something something stupid, you need some? You have some stupid caloric requirement when you're doing the Appalachian Trail. Yeah. You know, and everybody gets like pencil arms and like and like, you know, return club. Yeah, tree trunk, legs and pencil arms. Which is kind of amazing. Yeah. That's the look. Yeah. That's what that's what, that's what the kids go for. Give me that pencil arm. Give them giant legs. So no pants fit. Give me that. Give me a pencil arm wrestler? Isn't that what they go for now? Yeah, yes. All right. From Tri Tip, what are your thoughts on the triad tip as a cut?

It can be good. Yeah, not always.

Right. It's not one of the ones that can go livery on a long cook. You know, that's not well characterized. So like they can't predict necessarily based on animal feed, or like the sex of the animal or, or the conditions around it, whether it's going to go whether it's going to go livery on a long cook, but a lot of people are working on it. It's a known thing. Yeah. Yeah. Yeah. From Tri Tip. Now I need all of you guys to mentally think about this because I'm not exactly sure I know this phenomenon. You ready? And Quinn? Like get on the discord? See what these weasels? You're not weasels, Discord people, you know, I'm saying I'm saying in terms of love. Yeah, whatever. Why is there a burst of steam from the pot slash saute pan right after you turn the heat off. I'm sure everyone on Discord already knows. But I'd love to hear a day's explanation. So I don't really think about this. The only reason you would get a burst of steam right when you turn something off is if you stop agitating it and if you stop agitating it you'll get a local large bubble that will then go to proof right as opposed to like releasing gently when you're still agitating something but I'm not exactly sure that I understand the phenomenon you're talking about. You know, John?

No, not really. But I imagine once the gets cut off, no more. You know, water vapor is like coming up as aggressively not dissipating as much but maybe it just hangs a little more.

Well, well, you know, it's like if you turn off the poppet key stirring or shaking? I'm betting there will be no, because then you're just constantly ramping down. Yeah. But, you know, it's amazing how much dissipation of water vapor you get when you're moving something versus letting it go. That's like we've all accidentally walked away from a pot of sauce. And had it, you know, and had it come to a boil when we weren't there and go, ooh, magma everywhere. You know what I mean? God, you know, what, then that stupid burn on your face when you like go over just as it happens. And it's like, guess what? Oh, and it's like, right over your eye. You know what, you know, one of the things that worries me is that I've been hit in the face with stupid for stupid reasons, like bacon fat and all this. But like, you know, when I was 20s 30s 40s, like my eyelids were always fast enough to shut before anything hit my eye. And I'm wondering if I still have that in me or if the next one that hits is going to egg white my eye? You know what I mean?

That happened to me once that does not feel good. It actually hit your eye drop of oil came out of the fryer. And so like it didn't like hit the pupil or anything like that. But it hit my eye and it was

very painful. Yeah, so it wasn't the lid. I've had plenty of burns on my lids and caught me

in the eye. Yeah. Not cool. No, not very knuckle.

My eyes like that's the other thing. Like that's the one I used to, by the way, don't don't customize microwaves. It's incredibly dangerous. It Like It's This is no joke. So people have been customizing microwaves on YouTube and like dying, like something like more than 10 people have died following YouTube, microwave customizations, where they're, they're trying to make these fractal woodburning patterns. And they're using the transformer in a microwave. And it's 1000s of volts. And it's connected directly to your mains. So it's not like you know, you know, yeah, not not cool. Not cool. So like, literally, I think dozens of people have died more than 10. Anyway, so I in one of my stupid or younger days, I was, you know, medio cautious, but I would customize microwaves. And yeah, don't do I don't even know what that oh, how do they even come up? Why are we talking about why am I talking about microwaves? I don't know. Oh, so my dad, you know, so my grandpa was a radar designer. And you know, as most of you know, many of you know, radar is in the same frequency band as microwaves from microwave ovens. And in fact, the microwave oven was developed by Raytheon, because the radar engineers and techs, were noticing that things like food was heating up, and like candy bars were melting in people's pockets, but the thing that they really worried about was that you would scramble your eyes like, like, you know that you would zap the protein in your eye and it would go white, and then that's it. It doesn't unweight it's like an egg. And so that's my dad was like, if you mess up, your eyes are gonna go you know, just like that's it. So like that was always put the fear of microwave god. Did I say on the air? The thing about what the I did, because someone asked me a question about it. The this the myth, I've said this before, the myth, borrow the story, perhaps apocryphal, is that the people before they will go out on the town at the early warning radars would would nuke their junk a little bit, just to like, make the make the swim. He's not so swimming anymore. Yeah, yeah. Okay. Yeah. That's not something I would I've read accounts of people who have gotten hit in the hand with microwaves, and they say it's intensely painful.