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Hello, and welcome to cooking issues to show where you call them with all of your cooking related questions technical or non. I'm Dave Arnold, you're a host of cooking issues here with Natasha Lopez. Lopez the hammer Lopez. That's it. My brains a little frazzled because I'm actually here on time today, which doesn't usually happen. I'm not used to having any time before we go on air. So it's a little bit different from normal but calling all your questions live to the studio at 718-497-2128. That's 718-497-2128 here on a CD, Brooklyn Tuesday, although it's not as bad as they everyone's not supposed to get really bad. Yeah, sure. Yeah, I don't believe I don't believe it. Yeah, it's a load a load of malarkey. Right. All right. They already give the number. Yes, I did. I did give them Okay, so we have a question from Paul. Paul writes in Hi Dave. My one year old kids love eating with their hands who doesn't like you know, my nine year old I have to break them with eating with his hands on like, this one's a hand this one's a fork. No. Oh, really? I was nine Yeah, my oldest one. I have nine and a SIX. Anyway, I want your kids love eating with their hands and jelly jelly or jello to us Americans is a particular favorite. I don't want to give them too much sugar so I wanted to turn fruit juice into jelly using gelatin. We get locally produced orange juice delivered weekly so that seemed like a good start. I use 1.7% Fish gelatin. This is the key here fish gelatin, which is should be more than enough to set by the way and then letting the granules bloom in 1/3 of the juice. Heating the other two thirds to boiling mixing the two Parts of stir until dissolved. It's only been in the fridge three hours now but I'm not convinced it's going to solidify. Do you have any tips I prefer to stick with fish gelatin if possible. Okay a couple of things one I don't think you need to boil all of it I think you could probably I think you could probably do it in a in a smaller amount because I think you're going to be altering the flavor of the juice by Boiling Boiling so much of it. I think the main issue you're having here is with the fish shell and fish gelatin. I think we spoke about gelatin a bit last week right or the week before Yeah, fish gelatin usually isn't as strong as regular gelatin it's a lot lighter the jelly you know on a on a per weight bases. Also fish gelatin tends to set at a much lower temperature than regular gelatin. So it is going to take quite a bit longer to cool off and set in your fridge. So it might be that you just need to wait longer because your percentages should be enough. It's never probably going to get as hard as a regular gelatin. The other problem with fish gelatin is I don't know what brand you're using. But unlike beef gelatin, or pig derived gelatin, fish gelatin is extremely variable in terms of its qualities. So for instance, like a coldwater fish gelatin, it sits at a ridiculously low temperature. It's like you know, it's not really I mean, I don't know I don't have that much experience with it. But from what I read fish in cold water fish gelatin is tough to work with. So you're probably using a warmer water, fish gelatin. Fish gelatin is also more sensitive to acid than some of the other gelatins we use. But it shouldn't be an issue with orange juice because orange juice isn't that acidic. So I would just say, wait longer or perhaps you might think of moving to a different product other than gelatin so you could use a gel if I don't know why you want to use fish gelatin, whether it's because you're worried about whether it's because you don't eat red meat or whether it's because you're worried about maybe BSE and in a in a beef gelatin BSE Bovine Spongiform Encephalopathy for all of you people, although they've done research where they they've taken and I used to not eat gelatin actually for a while because I was a little paranoid but way back in the day about Mad Cow. That's what Bovine Spongiform Encephalopathy is. It's or quickfield, new variant, whatever BSE. So the so what what I would do is what we what they did, they did a study where they took a cow, they injected his brain with Mad Cow, right, and then they turned it into gelatin. And then they were testing to see whether they could get any prions because it's a prion basis. He's out of the gelatin. And they couldn't trust that or don't trust that as case maybe because it was paid for by the gelatin people. But the so anyway, so I don't know why you want to use fish gelatin specifically, if it's because of the red meat issue, you might want to switch away from fish gelatin and go to an entirely vegetable based product seaweed based, in which case I would use a mixture of kappa carrageenan and locust bean gum, which is a commercially available gelatin replacer it has the advantage of setting much faster. It has a texture fairly similar to gelatin, although it doesn't melt in your mouth the same way gelatin does, because let's face it, nothing does. But if you're just making jellies, it should work for you. You can get that from CP Kelco. But I don't know that there's a couple names in the supermarket that you can get that work. I think maybe some of the kosher gelatins are actually caregiving based. So you might want to move to that if you want to. Also, I was researching this and I found out something interesting, I did not know. And that is people have made a microbial based gelatin now so there's now certain strains of yeast and bacteria that can produce gelatin. Now they're not commercially available yet. But this could open the door to a completely vegetarian, like actual straight up gelatin being produced down the road. So we'll all be looking forward to to that right. It's definitely Okay, so we have a caller caller, you are on the air.

Hi, thanks for taking my call. I have a question about the perfect chocolate chip cookie. My perfect chocolate chip cookie is kind of on the thicker side and be a little bit chewy. I know some people like thin and crispy but you know, I go for the thick and chewy right. And I was wondering if hydrocolloid could help me perfect the chocolate chip cookie that I'm looking for.

All right, well, this is an excellent question. And first of all, I like the way you're phrasing the question that you say you say my perfect chocolate chip cookie. So one of my problems with a lot of recipes that people give is they'll say the perfect chocolate chip cookie and there is no such thing as the perfect chocolate chip cookie. So you want it a little bit thicker. What problem are you having now? What how is it that you're doing it now? How are they coming out? And then how do you hope hydrocolloid will help you?

I also like kind of a really buttery, so I think maybe I'm using a lot of butter and they come out thick, but they're not very chewy. They they have a rich buttery taste, but they're very soft. And I've never cooked with hydrocolloid. And you know, so I don't really have any experience with them, but I hear you talk about them a lot. I was just wondering if maybe I should try

that. Okay, well, here's here's some pointers with it. The butter, I'm surprised that they still stay thick with a lot of butter unless you reduce the sugar content on him because the butter should help the spread more they should spread more with a higher butter content. Uh, but I could be wrong because it's been a while since I've read. There's a book out there that you can get online called crackers and cookies, tech cracker and cookie technology. But it's been about eight years since I've read it. So I'm a little behind in my in my reading, but let's let's go ahead with it. Now there's, there's a group of people who their feeling is, it's possible to make the perfect X, Y or Z and chocolate chip cookie is usually one of them without using anything other than traditional ingredients. And those people are against using things like hydrocolloid in a chocolate chip cookie, just because they say it's not necessary. These are the same people who say don't use anything fancy in your tempura batters because the top end Japanese chefs don't use them. Now. I don't I don't necessarily believe that. I'm just mentioning that off the you know, off the top. But it sounds like what you want is something that's going to reduce spread during reduced spread during baking. Am I right? Keep it thicker? Yeah. Right.

Yeah, keep it thicker. Not necessarily like a kinky texture. I've had some turnout, where they're really thick, but they're kind of kinky. And I, that wasn't really what I was going for, either.

Right? Well, I would I would try mean, so for instance, off the top of my head, and any sort of the any sort of the products that add viscosity to the to the stuff would increase would increase or decrease the spread. The problem is, is that there's not much of a water phase in chocolate chip cookies, right. And so to to use a hydrocolloid. Sorry to use a hydrocolloid accurately, you're going to need to have something that you can put into the water face. So if you look at if you look at basically scanning electron microscopy, pictures of starch granules in cookie systems after they've been cooked, you'll see that a lot of the starch granules are still pretty much an unmasked with, and that's because there's not enough water present in the system, even at the high oven temperatures, to really make them fully swell and break. So you're basically going to need to find something that can cause a thickening action in you know, in extremely low water situation, because basically, what do you have in there? That's liquid? Probably just the egg, right? Yeah. Right. So I mean, one thing you could do, I mean, this is the problem with hydrocarbons and cookies. Now, I'm not saying it can't be done. But like, you could, for instance, clarify the butter add the 20% water back as butter with a hydrocarbon in it, in which case, I would use something like xanthan gum, or perhaps something like methylcellulose. Right? Or, you know, it's going to be hard to hydrate a hydrocolloid into the egg. Although you could right in which case I would use something like Xanthan which you know has a what's called a yield point so it basically but it's not going to really affect the cookie when it's done because you just won't taste it when you're chewing on the on the on the cookie but it should you know, decrease the spread a little bit. But you know, the spread and cookies is something that has been studied quite quite a lot. And so you can usually decrease the spread by adjusting the butter sugar ratio right because the both of those things as they heat are going to tend to increase spreads to increase sugar recipes, increase the spread, and increase butter I think should probably increase the spread, whereas increased flour decreases the spread but increases cake Enos right especially, especially when combined with leaveners. So is there a leavener in your recipe? Right there is right. Yeah, there right. So if you So aside from just using hydrocolloid, if you wanted to decrease shakiness, when you when they do an increase flower, they probably also increased 11. Or you could go the other way and decrease the leavener a little bit and that might help. I don't know. You know, also adjusting oven temperature can adjust the spread as it goes. And the temperature of the batter as it goes in can adjust the spread somewhat. So you might want to go in with a very, very cold, a cold batter, like drop them real cold, throw them in the oven, you know, in the next set before they spread. But it should be possible. I don't think you're going to get that much of a result out of out of hydrocolloids unless they are unless they are kind of pre functionalized. But I could be totally wrong about this because you know, I've never tried it. But things like Xanthan things like methyl methyl cellulose, I mentioned that one, right, because methyl cellulose has the property that it gels when it gets hot. So if you can get the methyl cellulose to get into the egg white or the egg somehow when it heats up it the Metacell will set and actually form the gel and prevent spread. But then when the cookie cools off again, the cookie the Metacell will go back to his normal non gelling form so that you know that can that can be interesting. Yeah, and it might actually be interesting you can add that you could probably add a little bit of extra water phase that the cookie doesn't call for it because it's not going to increase the spread a little bit might make it might make a two year I'm not I'm not sure I have not tested it. But yeah,

that was my next question. Could I mix the hydrocolloid with a little bit of water pre incorporating it into the batter and then see what that does?

You can but cookies are such low mean except for cake style cookies, like for instance like a traditional New York black and white cookie or things like that, that have like a lot of what because a black and white cookie is essentially a cake that's Made flat, right? And so we all know what those cakey cookies are like. But in general, like a traditional cookie, like we're talking about very low water formulation, you know what I mean? Basically just water from the eggs, and the roughly 20% by weight water that the butter is that you put into it, you know. Now, again, it wouldn't be possible to do it, you would take a lot of take a lot of Dorking with, but it's a problem I actually haven't thought about, but it is very interesting. And I'd appreciate it if if you ran some tests or that you kind of got back to us with what the results were.

Great. I'll do that. Thank you very much for your help.

Hi, no problem. Good luck. All right, we're just getting started. We started this way the call is actually supposed to be the hammer on other people, but she ends up just basically people. What What do you mean NuSTAR she'd like to be the hammer on me instead of on instead of on like, what not supposed to be a hammer on the collar. She's like she's supposed to be like, it's not just supposed to be like my personal hammer like someone comes slow down at the beginning and has slipped me is this is this an exaggeration? This is this is an exaggeration. I would like to say this is exaggeration. So next week, actually will be here on Tuesday. Okay, so I'm going to right after the radio show next week, I'm flying out to Florida. And it's the first time I'm extremely excited. I'm going to the North American food equipment manufacturers show in Orlando, I was going to have my wife and kids fly down so that we could do the whole Disney World thing but my wife had a project come up so she can't do it. Which is unfortunate, because my kids never been to Disney World. Anyway, that's beside the point. But not next week. But the week after I will regale you all with stories of the latest greatest developments in North American food equipment manufacturing, which Ellison mustaches laughing because to her this sounds boring, but there's nothing I enjoy more than looking at new equipment seriously like walking around. And I usually go to the National Restaurant Association show that with the NRA everyone's like that NRA I'm like No the other NRA in Chicago every year and they have some equipment there but this is apparently like the Great, the great grandma of all equipment shows in the US. So I'm going to go down and I'm going to report back on what I think the future of restaurant food equipment is going to be as according to the restaurant so if I get to actually walk the show it all because nose and I are going down there to show out basically for the unified brands who make a piece of equipment that we use at a school called the Randall Randall FX. It's pretty cool fridge anyway so we're going down there and so Niels and I have to do dog and pony like every hour on the hour for a couple of days talking about the merits of accurate refrigeration so anyway, we're excited next week to go out and we'll give you the report when I get back right now we're gonna go to our first commercial break calling all your questions do 71849721287184972128 cooking issues so much bone you're getting down we're gonna have we're gonna have to have all right God I want everybody read now all right

Welcome back to Cooking issues calling all of your cooking related questions do step 184972128. That's 718-497-2128 didn't have to be cooking actually can be alcohol related. Yeah, yeah. Can be alcohol with him.

Like making alcohol stuff.

Yeah, make drinking like tips on drinking or making making alcohol making drinks with alcohol. Okay, we have a caller caller you are on the air.

Hi, Dave. Quick question. Sure. I noticed when you put champagne into an empty glass, the effervescence is pretty quick and you know it bubbles over if you don't pour carefully but if you get another liquid in there like say like orange juice for a mimosa or something, import a lot faster. Is that like that lack of nucleation sites or is the carbonation getting diluted or

think? I think probably both means certain things that you pour into cause an instant foaming because they have foam forming ability. So for instance, like you'll notice if you squeeze a lime into into Drink and then pour it with seltzer. You get that big scum of bubbles on the top of it, right? Yeah. But you're not going to necessarily get the little bubbles but you will because they're going to nucleate off off the off the thing. So the first problem you're going to not probably, but the first issue you're going to deal with is like, what is the actual, what are the properties of the liquid you're pouring into, and are they going to increase foaming or not? Now there's a difference between font like foaming, which is the head, it's going to form on the top, and then actual bubbles that are going to form in the liquid. So I think you're probably right that, that if you dilute something, you're going to have less bubbles coming out, because the amount of bubbles coming out are related to the actual percentage dissolved co2 that are in the in the product. And because you've diluted it down, you're gonna have less total co2 Per, you know, per gram. So assuming that your orange juice is cold and everything, all of a sudden the amount of co2 coming out, it's going to be a lot lower than if you put it in straight champagne. Right? So, I mean, there's that effect. And there's also something you mentioned, when you pour it into a new glass, a new glasses tend to mean this is not what you're talking about, but it's worth where I thought you were gonna go. So I'll talk about it anyway, is you know, there's a nucleation sites on glasses in the form of dust, specks and little imperfections and and so you actually if you hyper clean, if you pour like, you know, a frigate, where the colic sodium dichromate cleaning solution and stuff, we used to use an Origo you know, to totally eat anything that's on the inside of the glass and dump it out. You'll get no, you'll get no bubbles, and there's a there's actually a book you might be interested in about that. It's the science of champagne. It deals a lot with bubbles, and it's written by a gentleman who's a champagne scientist. I think his last name is a Belloc, his first name might be Hillary or something like that Belloc. It's the science of champagne. It's not that expensive. It's a thin book. And it's written, you know, it's equation free, so you don't have to like beat your head against the wall to get through it. And it's a really interesting study of champagne and the physics of champagne and the physics of bubbles. It's definitely recommended read, I'm pretty sure it's still in print, and you can get it get it through Amazon. I'll caution you though. Everyone always lies about the amount of bubbles that are present in Champagne, like the champagne numbers are always extremely high. And I've never been I've never noticed that there actually is that much carbonation in a bottle of champagne as the what they quote in their literature, which is interesting to me. Whereas like American sparklers are often over carbonated which is why they I think you tend to lose some of the you tend to lose some of like the fruit notes and they tend to seem less complex. And I think it's because they're over carbonated which is why by the way, this ties into your question, believe it or not, that I think that American sparklers are really good choices sometimes for like a mimosa things like a mimosa because they'll have more residual co2 When you water down the when you water down your orange juice. Okay, when you make this make any sense? Yes. All right. Awesome. Hi, calling again, if you have any more questions, especially on champagne, because we love it. Right. And Sasha Yes, yes. All right. Thank you for calling. Okay, so interesting tomorrow. Tomorrow, right? Tomorrow. Yeah. Tomorrow, we drop off the Martha fuge. So I think as we talked about earlier, right, we talked about this before, right? I was on the Martha Stewart show. Yeah, run through it again. On the Martha Stewart show. Martha Stewart's like, I want to send a fuse but I only want to pay $300 It's not how she talks anyway. So we found her a centrifuge for $300. And what was the problem with this one again, it had this one was Oh brushes, the brushes? Yeah, I needed to replace the brushes on the motors replace the brushes on the motor thing works fine. I had to. So yeah, it works. Works. Great fact, it works better than mine works better than mine. Because mine the refrigeration unit was broken. And I was secretly I said to Natasha, I was like, you know, this dosha I should give her the one with refrigerators broken? Which she would have been on you. Oh, no. Oh, no. You were like, come on. It's Martha. Give her the good one. What the heck's wrong with you? Right, pretty much. But you know, that's not how I talk. Well, yeah, you're here to defend your speech. But you know, so anyway, so Well, I'm sure we've all had this, right, where you get two things, right. And you already have yours and you buy one for somebody else. And you're like, oh my god, it's better than mine. And there's that moment where you want to switch it out. It's just not happened to you. Yeah, of course. Anyway, so we're giving her the good one. But it put a fire under my butt to go fix fix mine. So anyway, so I did fix mine, but it was a pain in the butt because to change out the board electronics board was like a, like $1,000 to change it. So I just bought, you know, it used to be to buy a temperature controller online, like a PID temperature controller that worked, it would cost you know, over $100 Well over $100 Now they're so cheap, there's so many people doing DIY to do it yourself. Temperature Control stuff that you can buy a temperature controller out there delivered like in two days for like 30 bucks 3040 bucks. So I bought one and I just put my own temperature control on my refrigeration unit and now my refrigeration unit works fine thank you very much. So it turns out I've now fixed pretty much every part of Saturday.

This could be your new job or if anyone has a centrifuge that needs to be fixed

when I was thinking about this here's what I here's what I was thinking oh first of all, you know Wiley now finally got a centrifuge while he has a three liter centrifuge Of course his his new fancy Fancy three liter center fusion one of our Our interns, former intern against at least to working with us, Piper Christiansen, who just got hired at WD congratulations, Piper. So he's running their centrifuge night and day and they're they're coming up with some new interesting applications. But you know, I've been a centrifuge evangelist for a long time now, several years, probably. And I really think people should buy more centrifuges. I really, really do. You know, I did a bunch of research on it right now, I'm not recommending that a restaurant go out. And, you know, buy $100 centrifuge and have this giant thing sitting in their in their restaurant and like, maybe it works, maybe it doesn't. And who knows what the lifetime of the centrifuge buckets are? Because I don't know if you guys know centrifuges, by the way for the people who think what the hell is this guy talking about? Sanitary water boy, huh? If you're thinking that what it is, is basically a machine that has a rotor that spins very quickly, and creates centripetal force and that, and that actually separates products based on their density. So we use it typically to separate oil from nuts, for instance, or to clarify juices. And we can do it very fast with very high yields. We can also like do nut milks, things like that get very, very high yields, very understand how blood came into play comes into play in a centrifuge. Or they typically what they'll do is they'll fill the centrifuge tubes with blood, they'll spin it, they'll get the serum on the top and the red blood cells at the bottom, and they're running tests and stuff like that. Yeah, so when you buy a used centrifuge, you have to assume that it's had really evil, evil, evil stuff in it. And so you have to completely as I said, Can Kirschenbaum my friend at NYU likes to quote me as bleach the rabies out of it, so you, you bleach the hell out of it, and then you and then you pressure cook the buckets to to do it anyway. So this this type of centrifuges, three litre centrifuge, you know, although there are parallels to buying it used is extremely good. And so what you can do is, what you do is you buy it and fix it, but I think restaurants could afford to buy a new one, I looked at it online, and you can get a very good quality centrifuge for about seven $7,500 that does everything that ours does minus the refrigeration. Okay. And, and so and nothing will will pay for itself. If you make juicers, or you're doing things like that the increase in yield off these expensive ingredients is going to pay for itself. I don't know why more people aren't getting it because it's not like it's, it's not some kind of a crazy presentation tool, like no one has to know you're doing. It's just all of a sudden, you have these amazing clear juices like these amazing, you know, not oils, everything. It's just such a great tool. So what I was thinking is like, what if we started when I started a business, but what if we said, hey, listen, you buy this centrifuge, we'll tell you which one to buy. And then we'll come in and train you how to use it will show up you need like, you need like some enzymes, they don't cost that much the enzymes you need, like you know, a bag of n, you know, a bag of enzymes. And pretty much you're ready to rock and roll, right? Yeah, that may be some of this kind of sand. What we're doing. One of the things on a scale scale is like 20 bucks. So you know, or you know, not not bad. In fact, our new intern Brooke we were getting a scale from Martha and it was all messed up she clean I think like it was brand freaking new I was like crap now I don't want to give that to Martha either. I've never seen someone clean a scale that well you would not believe people you would not believe this. I would Yeah, that scale is that scale was like hospital quality when she was done with it. Did you say we had Yeah, we have we have a caller caller you are on the air. Hi, how you doing?

Doing good. This is Michael napkin. How you doing? Doing great. Such a few email questions and not get a chance to catch you live.

All right, here we go. So what do you what do you got for me? So I got a question about coconut milk. delicious coconut milk to me.

I love coconut. So I've made a lot of really bad Thai curries over the years. And I finally made a good one. And I don't really understand why I'm hoping you can help me figure it out. So I always ignored the instruction to cook the coconut milk until it's separate. I never could really figure out why that was important. And my career's always turned out a little bit gelatinous is like I would reduce the milk somewhat, but not cook it all that all the way down to it separated, right. And I would get this sort of gelatinous, unpleasant texture in them. And finally I realized, Hey, I'm not following that direction. Because you know how you follow a recipe. And if you don't know why something's important, you skip it. Exactly. So and then I did the other day and I cooked the curry pays to cook the milk down until it separated and then I added some more fresh coconut milk to bulk it up before I served it and it came out great. So So what's going on there? What's that gelatinous texture about separating and help?

That's extremely interesting. So I'm gonna have to so for those of you out there, presumably if you're cooking it till it breaks, you're making your own coconut milk. No, okay. Right so you well try and try making your own by the way, have you ever you've made your own ever? No, I never have told him again. You have to try and make your own coconut milk. It's It's amazing. It's like fresh coconut milk is a revelation. But here's and this is how it goes talks to what you're what you're what you're talking about, you know fresh coconut milk and make it like you would almost any other you grate the coconut and then you blend it high speed with hot water and you've squeezed out anyway. And it's delicious. You'd love it. But fresh coconut milk. And this is why I'm asking breaks extraordinarily quickly when you're cooking it. Whereas canned coconut milk, and I don't know why takes a lot longer to break, you know what I mean? You can boil coconut milk for a good long time that before it before she breaks on you and mustaches, like why isn't always anyway. So you can you can boil it for a long time. So I don't first of all, I don't know what it is about the canning process on coconut milk that makes it less sensitive to breaking than then when you make your own coconut milk. I also have never read the ingredient label on coconut milk to see whether they have some sort of process additive to it. Or when they when they do it. I'm not sure. But But as to exactly what's going on in the milk when it breaks as opposed to for instance, you know, I can tell you pretty much what's going on in milk milk when it breaks, you know what I mean? I can tell you pretty much I mean know, somewhat what's going on in soy milk when it breaks when it when you curl it rather but I don't really know what's going on in coconut milk. But it's a very interesting question. And she we don't have any of our Thai interns, right, we could call up. It's a good question for we popped in to hunt down David Thompson see what he says about it. But it's an interesting question. But I wish I had an answer for you off the top of my head. I don't but I am. I will research it further you should do is you should do a secondary test if you have the time. First of all, we all know except for Anastasia, everyone in the world thinks that Thai foods delicious. Right. So I mean, like I think this warrants a side by side. I think this definitely warrants a side by side test to see, do it do it the same way side by side in the pot. And the only thing checking is the is the is this breaking thing. Now could it also be that it was much more reduced? And then when you had to add more to bulk it back you're just adding more coconut solids and flavor are not?

Well, you know, definitely

I mean, either way I end up with I'm putting a three cans of coconut no more or less. Right. So you know one way, sort of dumping all the three cans in at once and letting reduce a little bit. The other way I'm cooking, one can dance with breaks and then adding the last year right at the end. And the tech, you know, so the total volume is pretty close to the same. But the one you know has a beautiful texture with a little bit of oil floating on top and the other has this horrible, almost like a gels with a little bit of agar kind of flaming us,

right? That's very interesting. I'll definitely do more research. I was going to see McGee in a couple of weeks, I could talk to him about it, because I know he's interested in these kinds of things. But I don't think because he had to cancel the event I was going to do with him. But I'm definitely going to do more do more research. If you don't hear anything from me on it in a month, within a month or so on the radio it means that it slipped my mind and then you should read pester us via email. And but in the meantime, I encourage you to run some more tests and because by the way, things do slip my mind all the time. But but but I am interested so but we should we should we should definitely work on it. So run some tests if you can and get back to us if you get some results and if not, we'll get back to you all right.

Okay, sounds good.

All right, talk to you soon. Okay, take care of a break okay, we're going to our second commercial break says Anastasia the hammer calling all your questions to 718-497-2128 That's 718-497-2128 cooking issues

so much bone your name I don't want people to know yet. I am gonna have a pump gonna have we're gonna have God All right. God I want everybody

coming back at you with cooking issues still time to call in your questions to 718-497-2128 That's 718-497-2128 By the way, we're sitting in front of ZZ Top album and old ZZ Top TV dinners which has like the old school like Swanson style TV dinner on it. So look up the picture to ZZ tops. Oh, is that Jack Jack's hanging in front of me. Gorgeous, gorgeous picture of some really poor quality Fried Chicken Corn. Some awful form of brown biscuit and some horrific mashed potato that's clearly been piped out of a tube. Wow. Anyway, so groovin on it love the ZZ Top anyway. So giving a shout out to Andy Malka who called in a little while ago with a venison question or something Email and then in fact cooked the venison with he built he built his own immersion circulator which we love DIY people love DIY projects, although we also love that you go to Filipinas and and buy his circulators. But, so Andy Malka, you can look them up on Facebook, he posted some pictures and looked at him and either they look pretty dang good is venison looks pretty good. Although you didn't say in the Facebook thing, how it tasted, he does have a picture of it. So I'm hoping it tasted as good as it looked. Alright, so I want to talk a little bit about our fundraiser that we're going to do on March the 27th 27th. Three days before my 40th birthday. Oh my god, yes. We just fallen for his birthday. We're doing a fundraiser for the museum of food and drink which is a, you know, museum idea. I started you know, well over five years ago, but then kind of put on the backburner when I took the job to French culinary because I haven't had time. But the idea is that we want to create a museum, you know, not right away. I mean, we're not you know, we're not you know, we're grandiose but not in that way. Started museum on the order of you know, like the Natural History Museum food right but started small. And you know, Patrick here at Heritage, Heritage Foods heritage radio, heard about this and we're going to restart it. We're having our first fundraiser and it's a fundraiser to get you know, some money to hire someone to start the administrative process and to actually get the ball rolling to get the actual thing rolling. And the fundraiser is looking pretty awesome. So it's on March 27 That Del Posto It's Sunday, Sunday in the afternoon. It's me know what's what how much it's gonna cost 250 That's not the point. The point the point is right. 200 people $250 Museum of food anyway, so But check out the checkout the group of people that so far have agreed to participate. Right? So we have Audrey Saunders from pegu club is going to be doing drinks and everyone's going to have a theme so I don't have a theme for Audrey yet but food

history theme relates to the museum so the

museum which so that either personalized yeah technology of food, history of food, culture of food, right and personalized to the person. So I haven't figured out what I want to do for Audrey but she's in Thomas Wah from death and CO is in maybe since death and CO by the way, which is a fantastic bar here in New York death and CO is the name of an artist who used to draw paintings to guide people do speakeasies back during the Prohibition so maybe they want to do something prohibition baseball Yeah, maybe you could play on the death unco. Alright. Then during the cocktail hour, Cesare Casella from Salem area rhoc. And he used to be the Sultan of beans. Where does he now know the emperor of beans and now he's a Sultan salumi. Yeah, yeah. Anyway, so he's gonna be bringing some salumi. I don't know how we're gonna theme it up. He's gonna bring salami no matter what, no matter what it's gonna be delicious salumi But Tesla is gonna bring some of it. How are we going to pace the theme on top of that, whatever. He's Cieza Ray, he's gonna have rosemary everywhere. Rosemary is going to be growing out of his ears sticking out of his hair. And this pocket. You know, I love chez reavie. Okay. And so then on the savory side we got because it's at Del Posto. So Mark Ladner is going to be there I'm giving him Roman right so he's going to do Roman so He's busting out his old his appearance because he's got the appearance books to do Roman cuisine but what he doesn't have the sounds like the guy at the end of Wizard of Oz. But what you don't have is that now is there's a there's a fish sauce and I think I've mentioned this on the air before called a Shiri that comes out of Japan that's made from squid guts. They have one made from a believe mackerel guts, the one I have a squid guts. And what's cool about it is that it's a dead ringer for the actual ancient Roman fish sauce, the high end fish sauce that was around the time that a patient's coming out that was made entirely out of fish guts, right? And this is the Garm so Shoreham this like high end Gorham and had opportunity to take some that was made by Sally Granger, who's an ambitious expert, Roman expert, and is probably finished at this point was working on her PhD in Rome and fish sauces. So she gave me some of hers to taste that was three years old, two or three years old, and I was like bang this stuff tastes like a sherry which is a very it's a fish sauce, but it doesn't taste anything like a fish sauce. It tastes like fish sauce mixed mixed with canned meat, which is really cool stuff. So anyway, I'm gonna give mark some of this stuff, because it's the closest thing anyone's ever tasted to ancient Roman fish sauce that you can actually go out and purchase issue. There's a bunch of issues. There's one in particular that tastes really good. It comes from the north of Japan from what is it from a Chicago or something? I don't know. All right. So then we got Dave Chang Dave Chang, I'm either going to we're going to put them with country ham because he and I share this as a bond country ham. We both love country ham. So it's either going to be some sort of country ham theme, which fits into Museum in fact, the first exhibit the museum did was an exhibit on country ham that I put together. You know, six years ago now, where we tasted a bunch of American hams and we ate them basically in the style of prosciutto, but don't call American hamper Shooto it's its own product, please, please don't call it produto anyway, or I was thinking kind of like pre pre red pepper Korean dishes. So going back to what Korean food might have been like not might have been like what it was like before the introduction of all the ingredients that came from North and South America. So we're talking no peppers, which means no spicy peppers of any kind. You know, tomato, any of that stuff. None of that. So I thought that might be interesting.