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Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

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Hello, and welcome to cooking issues. This is Dave on your host of cookie cutters coming to you live from Roberta's pizzeria in Bushwick Brooklyn on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 joined as usual with Natasha hammer Lopez and who we have in the studio today. We got Jack and Joe in the booth right now how you guys doing? We're doing great. Yeah, how you doing stuff? Good. Great. Call your questions. 271-849-7228 that sent 184972128 and I'm back on food people live eliminate died is over and God that sucks. Man, it's just the worst. It's freakin terrible. Like so my wife. I complain about it last week. So I'm gonna complain a little bit about it this week. Right? But my wife is like, you know, she was surprised you know, because here's the thing like the star sheet. You don't probably don't know me, right? But one of the things the star she hates about me is that she says I'm kind of like an animal. I'm kind of a machine because I really just don't. I don't care kind of like I don't know if things don't faze me like pain punishment things that right? Yeah, hunger. Yeah, hunger. So getting through. It wasn't like, like, difficult from a willpower standpoint. It just sucked. And what sucked about it was is there was no point in it at all.

You didn't learn anything about I don't look different either. No,

no, no, no. People were like, did you lose weight? I don't know. I didn't weigh myself beforehand. Why? Because this like it has no no meaning. And all I realize is that you can in fact, walk around with a sugar high for seven consecutive days without falling over. I think we should just do a new diet stars. Stars. We'll do this one I bet started running on the star Patch Kids diet but no, all you eat is just Sour Patch Kids and wine. Not at the same time. No, no. Like breakfast is sour patch kids lunches. Champagne dinner. Sour Patch Kids. No, you do it for two days.

Yeah, probably today. Yeah. Anyway, I don't want to do that. Maybe in the winter?

Yeah. Cuz like minus the wine. Like, that's people. Like, can you give the wine for seven? Yeah, of course. You know, like, your body is just this like, physical thing that's there. You know what I mean? Like, who cares whether, you know, right, whatever. It was an irritant and I'm glad it's over.

I mean, you learn nothing about yourself.

No, no, no, I learned that. I mean, I I really don't like the idea of detoxing. I think it'd be The doesn't make sense. I mean it's true you get rid of caffeine as I said last week, you know and yeah you know your body is mildly dependent on caffeine if you consume it the quantities and by the way, first thing I did when I woke up on my by the way I broke my lemonade fast with falafel I made falafel because a couple people have asked about it on the show and I hadn't made in a long time. So I made falafel kind of a combination between Joe Nathan's recipe, you know, the famous writer on on Jewish and Jewish American cooking, cooking in general, I guess. And this lady called shiksa shiksa. Kitchen. Anyway, who's a convert to Judaism actually, and you know, no one's no one's a better zealot and convert anything. So, looked at her recipe and looked at donations, made some good falafels fry them all up in the fryer,

did you talk on the show last week about how people should just get sick and throw up?

Did we talk about I don't think so. Well, so the theory is this, like, so here's my feeling, right? If what you really want to do is purge your body of everything, right? Like the best for me was the time I had that horrible gastrointestinal disease, right. And I lost a ton of weight there, because your body is like working overtime to try and fight this horrible disease that you have. And you're flushing your system of everything, and you can't take anything in. But your body doesn't go into horror shutdown mode, because your brain is telling you not to eat or drink anything, because it just shoots right out of you. So your metabolism stays fast, and you're not taking any calories. That's the genius thing. You know, that's, that's what we need to do that relates to my other business, anything that someone out there, please feel this, here's the ID ready for this. We're going to get samples of contaminated water from around the world, right? And we're going to ship them to people who live in places that don't have any sort of parasites in their water. And then you're going to drink that water. Like maybe like, two three weeks. By the way, I'm not serious. This is satire, like two or three weeks before you go on a vacation. Right that country, that country, right, and then you have all of your horrible gastrointestinal problems at home in the comfort of your own home, you know, on the comfort of your own toilet, right. You know, I know some people that you know, stars that could have used the comfort of their own toilet when they had some horrible gi problems on a trip last year. And they think about it and then I mean, like look, Nothing's worse than going to an unfamiliar country where you don't speak the language and needing a toilet within 10 seconds right? Yeah, I mean that's rough even here in the States or wherever you live wherever you live no matter where you live like you know your own toilet you know what I mean? Anyway, my point is is is that this will be a decent business but it starts all kidding aside people used to take tapeworm pills really? Yeah. What years long time ago really dumb really really stupid stupid stupid stupid stuff but and then another thing not a million dollar business for you ready for this one?

There's this party didn't give the name of that business.

Well, so like it was actually I was speaking to someone who was from India when I when I came up with the idea because they were saying you don't want to go to Delhi and get this. Here's what you get when you drink the water there they call it and this is from a native so please don't don't write into me but Delhi Belly which is the sweet name so that was going to be the name of the business Delhi Belly it sounds so friendly. Doesn't it? Sounds awesome. Anyways, so I was speaking to a doctor over the weekend and we have another billion dollar idea check this out. How much do you think like you know, some sort of rich Manhattan folk person would pay for this. Here's what we do. We give you you come into the clinic. It's a one day super detox right? You come into the clinic you drink this thing called a phospho. Soda phospho soda is like heavily phosphate salt laden soda you have to chug it and literally it rolls through you like a frickin steam train sprays out the other end lickety split cleaned out one shots you do that we also flush it from the other side just for good measure then get here's the good parts does total dialysis right on the spot. Bam. Bam. Oh my god, detox love. Oh my god, they will pay whatever Yeah, whatever. 10 $10,000 Whatever. Show up detox in a day. You know, we'll do your nails at the same time. You know what I mean? Well, man, if you're being at

that Chinese lady we used to do their hair. Oh, you're giving away the secret then say where?

You know, only the smart people know that that they should go to the like any place that has a Chinatown. If you go to the Chinese hair salons it is in the States I don't know it's like around the world because I don't I don't get my hair cut around the world. But the best head massages in the world for almost nothing. Yeah, right so yeah $8 Yeah, don't don't give away don't give away all our secrets when we give away the cooking secrets All right now to actual cooking questions. First of all, before we get to cooking questions, I would like to say we have this in from Aaron will vary. We love this guy. Yeah, yeah. So I'm gonna just gonna read his note right to Natasha at Ali which I like I like some people in Delhi anyway, I want to say congratulations to everyone This by the way about the Kickstarter the puffing gun OSHA talk with the public and later if we have time about what we puffed. Yeah, that was awesome, by the way. Oh my god. He's like, first of all like those things. floating, how like loud and impressive is that explosion stuff?

You know what? Give me a minute now I have a video on my phone. I'll patch it through to the board. Maybe it'll come through and radio

sweet. Very cool. Okay, so this is about the puffing thing. I would like to say congratulations to everyone who was involved in the project on reaching the goal. Thank you very kindly for the invitation to the Mofaz puff party see because Aaron will is a backer of our Kickstarter. It makes me incredibly proud to be a part of something I so strongly believe in. I truly believe in the long term applications and massive positive ramifications of such an entity can and most likely will create. In all honesty, I am poor. I am a poor yet passionate cook out here in Oregon. But only because the momentary circumstances allowed for the expenditure. I was able to donate my entire paycheck this last month to the Mossad Kickstarter here that people entire paycheck. As such, along with scheduling and staffing issues, I have no feasible way to monetarily fund a trip to join the festivities to follow this month on the 13th Because we're having a big puffing party on 13th of August. I would however hate to see my invitation ticket and spot on the fire marshals Max person limit list to the event to go to waste. If there is any possible way to auction off or resell my ticket to again benefit the Mofaz so that someone else could enjoy the experience, I would greatly appreciate it. Again, I truly regret I cannot join the amazing group of like minded persons that are sure to converge for the event. I hope to hear from you soon. And that you all have an amazing time at the event. Erin well from scratch restaurant in Lake Oswego, Oregon, by the way everyone go out and patronize the scratch restaurant out there in Lake Oswego, Oregon. And also he says, PS, if David everyone wants to come on to the pair repository, steal the invitation stands. I'd love to go but it's right around now. And I got so we have so much stuff going on this fall. It's like the worst fall ever in terms of stuff. But maybe if I finished my book while the pairs are still on the on the vine, I can go status as this look on her face like, I'm gonna stab you right? Yeah. But anyway, Aaron, listen. Thanks. This is it was. We're very touched

over here. Yes. Well, we should have someone get his ticket.

And we'll figure something nice to do for you. Yeah. As opposed to the ticket. Okay.

Well, we got a caller. But maybe before we take the car caller, we'll play this little clip of the puffing gun. See how it sounds

fire is better when you're looking at callers on the line. Hi, caller you're on the air.

Hey, man, how you doing? This is Christian from Detroit. How are you doing? All right. So got a question for you. I know you like to cook some weird things and whatnot, was trying to make some mayonnaise this weekend with Turkey eggs and made Manny's 100 times and never had a problem. I was curious if different game eggs start to make creating Manny's difficult or different.

Hmm, that's so sweet. So you say you have done Turkey eggs without a problem?

No, I've never done Turkey eggs. Before I've done, you know, regular eggs and made mayonnaise of the 100 times. But I'm wondering if like Wildgame eggs or something like that has like different protein comp, makeup or something like that? Well, they would. Yeah,

I mean, that's a cool question. They have never had a turkey egg. Do you actually have a stock of Turkey eggs there?

I have a stock of turkeys, which then produce the turkey egg. So it's, it's a good relationship?

How do they taste as opposed to a chicken egg or decaying or they're

super custody. So you know how a duck egg gets a little rich? This is like kind of custody with and it's a little bit thicker as he kind of would expect from like a bigger burden. It's, but it's super delicious, especially on top of like pasta and whatnot.

And so in do they if you put them in a circulator, do they cook at roughly the same temperatures?

I haven't put them in a circulator. So I couldn't tell you that one. I would love

to know that so well. The short answer is, I don't know. But with regard to manage, but I do know that the different birds do have different protein fractions in their eggs and that they respond differently to certain treatments. For instance, you know, one of the things that I have experimented with different egg varieties is treating them with lye, Harold McGee and I used to do an Alkalyn egg where you soak it in lye and salt solution and then you cook it and then even after you cook it, the egg remains translucent. Right. And so and then and then Biggie and nose and I used to used to substitute that out instead, you know, lutefisk is the lie is the lie, cured fish. So what we would do is use the egg as the lutefisk thing and then just serve an actual smoked trout next to it along with some so it was good. But the but the point is, is that the duck eggs, chicken eggs and quail eggs all responded differently to the treatment because the protein makeup is slightly different. So duck eggs responded really well to that treatment, you know, and so did quail. But chicken eggs were much more difficult to get to work with that, because the proteins tended to fall apart more when they were treated with the lie. So they didn't gel up as nicely. So I know from that experience that, yes, the protein fractions are slightly different. Now, you know, mayonnaise is mostly concerned with the emulsification properties of the yolk. And I would assume that, you know, because the yolk has so much more emulsification power in it, than is necessary to make any sort of reasonable quantity of mayonnaise that unless there's some real unforeseen thing in a turkey egg that I can't, you know, fathom that. There's no reason why it wouldn't function the same way in something like a man is Does that make sense?

Yeah, so maybe I just stink. Like I have to. Yeah, I have to keep playing with it. But it was really weird. I mean, no matter how much you know, like the little bit of acid or the little bit of water, I just couldn't get it to come together. So after me,

you couldn't get it to start the emulsion? No. Yeah, I mean, I've never researched the turkey. That's a really interesting question. I'm trying to think of like what it could be that would not allow it to happen. But you know, I can't be so similar words like you sit there you make it with a chicken egg. No problem. And then you make it with a turkey egg. And it's big problems.

Yeah, it's, it's super weird. And then, you know, it's like, I've tried everything like I let it sit in the fridge, let everything separate, pulled the yolks back out, tried to slowly add it back in. I tried the cold method tried. room temp method could not get it to come together. So I have to keep playing with it and see

where maybe there's something in it. It's, it's maybe there's something I've no, I have no clue. But maybe someone out there knows. You know,

maybe I'll send you some turkey eggs. And then we'll have to, that'd be awesome. We'll play with that daddy also,

like, I wonder whether Have you tried? So one way to find out whether there's something in the turkey egg that shafting you is to do like one to one turkey egg with chicken egg and see whether or not you can make that work. Right. Yeah, I mean, maybe there maybe there's some sort of crazy inhibitor. But again, like I just feel that like something just weird. might be something weird might be going on, you know? Yeah, I

agree. I mean, it seemed weird to me. I couldn't imagine that the multiplication would be that weird. But I heard that different rather. But yeah, it was. It was pretty strange,

huh. That's very interesting. So I would encourage you to keep us posted because I want to hear how this works out or get us some turkey eggs and we'll mess around. Well, we will make Manny's

yes or no you can you can put them in the suit and see see how they do. But yeah,

I want to introduce you to do like you do the range. So it's going to set somewhere. Me obviously if you cook with a circulator, your chicken egg set between 60s. So they Rani of 62. And they're set at 64 Celsius. Yeah. And so like, you know, I usually just run like that range to see whether like how things are relative to relative to the chicken, which is, you know, of course, the standard standard egg, right? Yeah. Cool. All right. Awesome. So I look forward to the turkey. And we'll, we'll post back.

Yeah, sounds good. Thanks,

man. Thank you. So what are we talking about? beforehand? We were talking about having fun. You have another something else? Something else we were talking about? I can't remember. Okay. Ryan writes in at cooking issues. How does the pressure pickle technique burst the vacuoles makes sense with the chamber. But I'm a little confused with this referring to the pressure, rapid pressure pickling technique I put up on the Cooking issues blog the other week. And I think I described it last week on the air right how that works like it. So the idea is, is that normally when you're infusing a liquid into a solid, you use a vacuum machine, you suck the air out. Using the vacuum machine, you have it in a liquid air comes back in air, air smashes the liquid into where the air pockets used to be in the thing and you infuse it. So the problem with doing that in isI is that when you release the pressure, all of the stuff that you infuse in boils back out again and you get almost like a net zero in terms of infusion it doesn't look infused the way an awesome like, you know, vacuum infused thing looks. So I solved that by putting the products in Ziploc bags inside the ISI so that the soluble gas co2 or anto doesn't get into the product and therefore won't boil out as violently. So the question here is, how does that burst the actual arrows? Why don't think in other words like I think what what, here's what I think is happening in in this technique in a vacuum when you're using a vacuum machine to inject a liquid into into an air hole, what you're doing is you're removing almost all of the partial pressure of air on the inside of the air holes on the other pores on the inside of your liquid inside your solid, when, when the air comes back in, you have a maximum external pressure is 60 of sorry, 15 Roughly psi pounds per square inch, forcing the liquid into those things. In an ISI, you're talking about 60 or more pounds per square inch, at least 6070, depending on how much put pounds per square inch pushing on it. And that is enough to crush air bubbles down to almost nothing. So you force the liquid into it right? Now you're not forcing anything solid, like soluble gases in there, you're just making those air bubbles tiny, unfortunately, liquid and when you release it, right, those bubbles expand and Gleave your product, let's say cucumber, right, and take with it some of the liquid, but they also as they're leaving, they keep on then leaking out because you've made pathways for the liquid to get to them during the compression during the compression phase. The second time you hit it, right, this is why you pause for five minutes. The second time you hit it with a charger, you re inject that liquid into those into those gaps. Right. And the second time you release it very little gets sprayed back out. And so you have fundamentally an infused product that's why you need to hit it twice with that hope that makes sense. I mean sense. All right. See, we have a bunch of you wanna hit all the circulator crap now. Sorry.

About what you were emailed. Brock Obama.

What? Oh, you know, do you guys look, I looked I look great. What Dave answer's no emails? No, not not yet. If you send me an email, I'm not going to answer it. Yeah. Jeff, I answered an email for you ever. Jack.

We've never had one email interaction. No,

yeah, no, no. And I've known you for how many years? Like three or four years Yeah, no, no email. No, no, I hate email as a thing. But but but but the Obama machine emails emails me like three times a day, the

formula like that, but they changed the names to each person. So

yeah, where'd this come up? What are you looking for his Oh, you're looking for the questions anyway. Yeah, so like, anyway, so like, he's I only respond to Barack and Michelle Obama's emails. And I never get to be on Well, Beyonce was on behalf on behalf of Barack Obama. I was like Beyonce you never write anymore.

So anyway, yesterday or two days ago was Brock's birthday,

right? Yeah. Happy birthday.

So what did you say? It was

like, when I say I was like, a Happy Happy Birthday brother. Next time we go out the beards are on me. No response. No response. Anyway, I personally am like, I'm not a fan of the fake personal. You know what I mean? And

he asked for money a couple of weeks ago and you told him I have this moped thing that I

the big personal emails are hilarious. It's like I love it when an ATM machine thanks me as though it's not a machine. Yes, ridiculous. No, maybe think of it all right. Let's take a really quick break. All right, come back with cooking issues.

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We're back. Bob in Portland writes in regarding the egg. The egg cracking thing we had last week by the way, you know, like someone like walked it to be a pastry chef. That's what everyone has an egg cracking thing. So Bob writes Hey, Dave, Natasha and friends What's up friends? Hey, here's my nearly foolproof a cracking tip I hold the egg in the palm of one hand and begin wrapping it with the knuckle of the other hand like I'm knocking on the door gently at first and gradually increasing until the egg cracks and then insert my thumbs and spread the shell apart. No egg white on the side of the bowl or the countertop Bob and Portland. And, you know, it's really the pastry chef was saying you know you'd get the tap very gently on the table at the widest part of the egg and put your finger in open it so let me tell you something. I am a freaking gorilla monster in the kitchen. Like if I spent more in his pupil like just to give you an idea like of kind of like my way I am in that thing. Like I just I like to do everything extremely quickly. Right so fast. As I shake your head, like like I can't, like I can't like, I should spend each time and give every egg the respect it deserves as I crack it. But like, you know, I just cracked the hell out of those eggs really quickly. You know what I mean? The only time I really pay any attention is when I'm separating eggs out. And even then, I don't pay that much attention. And so for instance, when I'm creating when I'm separating eggs out, because I'm going to like make like Azerbaijan or I'm going to make like a Marang or something like this, right? I never cracked the damn yolks. You know what I mean? Like, when I throw them into the pot, sometimes I crack them, but I don't really care. You know what I mean? I never crack eggs when I egg yolks when I'm making fried eggs. Right, do you is that you have that problem. And I'm a I'm a freakin gorilla. You know what I mean? Like, I'm the worst person in the world. And so she was his patients have saying that, like that's typical for someone who like hangs out with savory people all the time that you know, like, you know, just crack the crap out of stuff and put it put it through a strainer to make sure that there's no pieces the shells in. She's like, you're a bad person. It was I forget. But that's true, though. Bad Europe, bad person. Least with regard to that. Okay, now we got a whole bunch of stuff. We're having some sort of circulator extravaganza, all sorts of stuff coming in on circulators. Right, because we had a circulated question last week on this Seattle Food geek thing. Right. So first before

we do circulators. Dave, are you coming to the party on Sunday?

Sunday? Yeah, I don't know. And Mike, I don't know. I'd actually I think I'm away this Sunday. But should we announce the party? Are there still tickets?

There's still tickets?

Sunday, Sunday, Sunday? I was looking for Yeah, it's not it's not Monster Trucks though. Right. What do we have Saturday?

There will be there'll be monster trucks. Holy

crap monster trucks. I'm

confirming it right now.

Oh, my God, are we going to do this thing at Yonkers Raceway, where are we going to do this? Basically

where the party is? Yeah, no, it's in the backyard. And everywhere it is. It'll be awesome. whole hog roast cocktails, et cetera, et cetera. So if you email us now, and you confirm that you found out about the party by listening to this show, I'll give you a special discount code. Just ask for me. Yeah, what kind of discount they're gonna get? You know, it's flexible, flexible discount, like the flex disc? Yeah, yeah. The terms so info at Heritage Radio network.org. And if you're not in New York, get a raffle ticket win a trip to Seattle? Yeah,

by the way, I don't know whether you guys know this, which I'm sure you do. Like this radio station here. This is a 501 C three kind of an operation. And, you know, Jack, Joe, Eddie, these guys only the you know, Aaron who comes on and once in a while these guys all needed like eat they need to purchase food. You know what I mean? Like, we need to, we need to keep this place on the air. So it helps to it helps to go to these events. And guess what? It's a win win because you're going to have a good time. And we get to keep providing programming. Am I right

about this? That we can get coffee in the morning? Really helps. Yeah, please. These guys need their coffee in the morning of God Piper on the line. Oh, Piper.

So Piper let me Hello, Piper. Hey, Dave. So Alvin Schultz, who did some time at Booker and DAX the bar hanging out figuring out the stuff and also a longtime listener here had a question for you looking for food recommendations. You went to like a Gucci Mane. Right.

That's what I was telling you.

Where do you want to sell? Nevermind. So you don't have any recommendations for Alvin? Well, well, where do you go good. And really, in case he makes, by the way street food honestly, you know what? You know where he is? He's in he's in Phuket. And I want everyone like when I was when I was in stars, this exact same thing. You know how we pronounced it when we were adolescents? Right. Anyway, so wait, so what do you have their street food? He didn't go to any restaurants?

No, he said he was mostly in his hotel room. What? Because it was too hot to go outside.

How hard was it? Is this true Piper that you spent all your time in your hotel room only went out after dark to get street food? No, I spent from noon till like two in the hotel room. There's too hot man started shaking her head and making the Piper your busted face, which is another face that none of you will ever get to see. All right. Well, I apologize for making you call in when you have no useful recommendations for Alvin. Sorry, but then

my favorite call in the history of the show.

All right, sorry if I can do it. I love Piper because you can call Piper up and like say something like that, like, you know, I don't know. Do that and he's he's fine. pipe inside. He's crying. Oh, Piper good man. Piper is good, man. Okay. Alvin also writes in. Do you have any info on the history of Pachuca style mess cows? No. But except for the fact that you know, I've always told the same story that that they put basically in the distillation flasks so that it kind of it reflux, distills on a piece of meat. So different places would do use different kinds of meat. So portugu obviously use the chicken breast but other people through other kinds of meat into the kind of vapor chamber above where The Mezcal was distilling and that's where that comes from a bit as to why you would do that. Only God knows I don't know the story, but you know, I know some people from Delma gay and some those like, you know, Ryan Fitzgerald and all these guys, I can next time I speak to them and I'll get some some history on that stuff for him. Alright. And Allen's last question. What does Rotovac collection flask What does Rotovac collection flask boil late in the run? How to fix what that means that you figure out what that means? Oh, why does it know what what collects Alvin? I have to say I don't exist what like a riddle is a riddle it's a complete riddle. Hey, by the way, one last non cooking related thing so I have I mean, I'm the next drink that I come up with the bar that we don't have a name for you ready for this one? So Tristan, Willie is you know one of the bar manager at Booker index and his last name is Willie right? So here's my favorite tongue twister. I'm going to name the next drink this ready? Willie's real rear wheel say that

Willies are real rear wheel Wow,

you can't say it's impossible so I'm going to have that be the name. No, no, I saw that sort of tongue twisters because you know I have kids and so we're doing tongue twisters I looked it up Willie's real rear wheel and so I'm gonna write that this is the drink name and it doesn't look imposing right? It looks completely harmless can't be can't be said. And so like customers are going to be like really rude

to you and they're on the third

Willie's naming. So that's my next plan. Okay, back to cooking related questions. So circulators Okay, Matt writes in Hey, mustache and crew. I'm working on a new product that will hopefully make Suvi cooking not just cheaper but also better than current immersion circulator technology. Ooh, coming on coming on strong against the against our boy P Preston and our boy, we pops up pot, aka Sipahi pot from no Miku. Okay, my question for you guys is what would you like to see improved about current immersion? circulators. Are there any pain points or missing features you can think of? Also, where can I send a demo unit once I get one as I'd love to get your feedback? Well, the address for Booker index Equipment Corporation if anyone ever wants to send us free stuff is 54 Eldridge Street, storefront one. Yes. One in New York, New York. 10002. So anyway, so no, like that's a good question. Like, what's a hassle about about circulators? I mean, there's a lot that's kind of a hassle about them. But there's a lot that's great about them as well. I mean, probably the power be nicer to have more power sometimes. I don't know. Man. I'm so used to them. So used to us cleaning them could be a little easier. Right to us. I hate cleaning them out. You stop never cleans it out. She doesn't give a rat's ass. You have one at home. Easy, clean. New and it's easier to clean. What the plastic one? Yeah, because it's got less parts but it's it's more it's harder to clean in some ways because there's just more parts that you can't see whether they're dirty because they're inside the machines both of the stainless which got filthy. But anyway, it's good question that are now I'd like to hear from people out there what they don't like about their circulators and what they think need to be changed. Regarding also circulators we had a Seattle Food geek did a circulator build so Chris Hale roads in regarding Seattle Food geek circulator bill. By the way, for those of you don't know we're talking about very quickly the circulators thing it allows you to keep water and sometimes other liquids at very constant temperatures absolutely necessary to do low temperature cooking, which is the greatest innovation in cooking in the last few 100 years in my opinion. Seattle Food geek circulator bill I followed that build and shopping list and had good results but bending acrylic sucks because we were talking about the box enclosure last week for the circulators drilling is frustrating and cutting it is impossible, then it is hard to clean, not very durable and looks like crap after a few months. If you don't have a laser CNC machine handy and nobody does. But Seattle Food geek don't use acrylic. I busted up my acrylic box last week and installed the whole thing and a black ABS. ABS is a kind of plastic that people use. But you know, remember, abs can't get too too hot ABS project project box from RadioShack. For this project, I recommend at least four inches tall by eight inches deep. I put mine in a six by four by three and I spent most of the weekend rewiring it because the space was too cramped. Then there was one time I plugged it in and welded my AC supply line to the relay but I'm sure you're smart enough to keep the metal backing of the relay away from the power connections. By the way. One note on this. I noticed a lot of these DIY things use relays I hate I hate mechanical relays for this application. spend the extra three bucks and get everyone listen to me spend the extra three bucks and get a solid state relay. I hate that click click click click that relays make. And I also hate the fact that they have mechanical things in them that can fail because of arcing when things go bad. So just get yourself a solid state relay. They have an infinite lifetime basically compared to a solid state relay. They're never gonna go south on you unless you fry them out. And they don't go click hate Click Alright, so back back back to Chris's point here. But I'm sure you're smart enough to keep the metal backing of the relay away from the power connections anyway. Once you drill a hole in ABS, you can use a file or hacksaw blade to make the hole whatever shape and size you need. It won't crack and it's easy to clean with some properly sized grommets. The holes for the power cord and circulator pump will be vapor tight, it's a good word vapor tight that'd be a good band right vapor tight, which was never possible with the acrylic rig as for the clamp to hold it on the edge of your pan acrylic is unsuitable for that too. That's true that will crack try a piece of sheet metal or half of a sturdy plastic box held to the project box with screws and attach a couple of spring clamps. There's so much faster than some screws, thumb screws, even if they aren't as versatile as far as what kind of container you can use them on. Good luck and happy circulating from Chris Hale and also crip tamp writes in for your question. Last week, I use an aluminum bar bent with hands over a steel railing not acrylic for mounting this the heater on In fact, he has no housing at all. So he put the electronics for it on the on the outside just attach by wires over on the other side of thing. I will say cryo tamp or crip tamp that your situation not exactly OSHA friendly because it looks like I could get zapped pretty good if I didn't pay attention, but I'm sure it will work. And when I made my own circulators and didn't care about getting zapped. I did get that all the time. So look, Piper, Piper was Piper giving us crap for calling him out. He has that meal that torture. You know? Yeah, yeah. Okay, whatever. Okay. We have in from Joe Blow. Joe Blow says people say cooking squid or octopus either needs to be cooked for very long, or very quickly, nothing in between? Why? What's the science behind this? And I gotta say, it's another one of those things that I just, it's just you take it for granted that you know, you don't know. And here's the other thing, I read a bunch of scientific papers on squid, and octopus. And most of the work on that stuff was done in the 80s. And ran then in the mid 80s. And the people who were doing it had the typical problem of a lot of scientists when they're doing these kinds of papers. They just they didn't cook it properly. So there's no no one, no one did the right experiment from a science paper standpoint saying like what exactly is going on in the muscles between the short cook the medium and the long cook the toughness in between however, you can kind of deduce based on what's going on that what's happening. So the interesting thing is squid and octopus muscle is very different from vertebrate muscles, right? So first of all, there's the protein compositions are different. So there's much more myofibrillar protein, in other words, the actual muscle fiber protein in in squid muscle, as opposed to the sarcoplasmic proteins, which are the ones kind of surrounding and in the cells that aren't the myofibrillar proteins. So those are the ones that actually cause the contraction, this business because squids, strong contraction that sucker so they can go right. So they have more of those myofibrillar proteins that are going to cause toughness when they denature. Also, they, they have they have fibers running in two different directions around right so they can squeeze and then also radially. So they can bend and do all sorts of stuff. So they got this, this kind of two direction muscle fiber action going on. Also, the proteins are a little more soluble than they are so they tend to swell up and bind together and shrink like a mother much more than like vertebrate proteins do or even fish. Yeah, well, they're vertebrates. So the so here's what happens, my feeling is that if you before you totally denature those things and they shrink up, which happens somewhere between 50 and 60 Celsius. Before that happens or it happens really quickly. You're going to have a tender product that you can get on the rare low side then as soon as you shrink those suckers they're going to be hard like like rubbery like rocks until you cook the ever loving snot out of them and break those stuff. They also have a fairly high weight portion of connective tissue in them to that octopus because that was awesome right? Yeah, so that one of the assets like a million times but like you know we got a giant octopus tentacle every octopus tentacle, by the way tastes a little different cuz some are more dominant than others. And the octopus tentacle tastes different from the from the tip to the to where it attaches to the animal. The tip is a little more I think kind of like a little more gummy, a little more like you know, and I like this stuff kind of in the middle actually. But anyway, so that is what I think is going on some other interesting things about squid and octopus. There's a high level of protein, protein breaking down proteinase enzymes in them. And so I would think that prolonged heating I haven't tested this but I would think the prolonged heating in the 60 degree range before you wrap it up would also make it very tender. Here's another interesting paper for you. least interesting to me, is how grossest is ready for this stuff. And I'll tell you why it's interesting, tender isation of squid. Loligo vulgaris, which is Lola goes, Are there a genus of squid that are mainly kind of they live near the bottom of the ocean, right Lola goes and elects Queen daddy, they're the ILECs ones are the are the most fascinating kind of ocean squids with bromelain, which is a protein, no protein tenderizer, right. And you raise this one, bovine spleen lysosomal enriched extract, I'd like to sprinkle that over your squid rose close by the but here's the here's the really interesting thing that I had never thought of before. And something maybe for you guys to think about is usually when you're thinking about what's happening with protein extracts. What you're what you're thinking about is