Hello, welcome to Cooking issues. This is Dave, I'm your host of cooking issues coming to you. From the heart of Manhattan, the Rockefeller Center at newsstands studios, Stasi Lopez is currently being sent via airplane to the great state of Ohio so we will not have her on the on the program today. But thankfully we got the rest of the crew we got John here how you doing? Doing great thanks sitting in the special guest seat for a all tangent Tuesday. Can we call them all tangent Tuesdays now or? No tangent Tuesday? Whatever. Yeah, yeah, yeah, this is a we got you know, of course we got Joe rocking the panels over here, Joe Hasan, how you doing?

I'm doing great, man. Yeah, holiday. Are

you getting ready for birthday?

Yeah, a couple birds.

Oh, all right. Hold on. We'll get that. We got. We got molecules it back in California. But he might mute folks because he's feeling a little bit under the weather, but not with the cron. He doesn't have the he hasn't got the COVID Well, no, no, no.

I'm in DC. Actually, Dave, I'm in line hotel in DC.

I forgot that. Yeah. Last week. We were flying to DC. So are you are you are you doing radio work there? Yes, yeah. Yeah. All right.

I am indeed,

that sucks to not be. I hate being sick. Not at home.

Yeah, me too.

You know, I'm not one of these guys that likes hotel rooms too much. You know, I'm saying like, I don't hate hotel rooms. But if I'm going to be sick, I just want to be at home. Like my stove, my coffee.

The world's quickest. I'll tell the world's quickest story, right? So I'm sick. I'm like, I should probably have some ramen or something I get Uber Eats I ordered ramen, I fail to realize that they deliver it cold and it's supposed to be microwave. There's no microwave in my room. I don't know if this is damaged the Nespresso maker but I clean up in this espresso maker for this soup container and just put it out there.

I can't tell you something crazy. Whenever I travel to a place that I don't know what I'm getting into. I bring with me a plugin immersion heater. Like it's one of those small coffee like the ones that look like it's like a little plastic handle. With a like a little like loot heal heating coil coming out of it. They're really lightweight. Sometimes you get a little bit of a side eye from the security folk, you know what I mean? Because they don't know what it is you're like. And but then like you can heat anything. You just gotta be careful, because they're notoriously poorly made. And they will shock you. You know, I'm saying like, they notoriously leak electricity. And they will shock you. But you can also get them for 220. So you can have they're so cheap, right? You can have a 221. And, frankly, you can use the 221. In the United States. It just has one quarter of the power. Remember, you divide the voltage by two power divides by four. Right, right. I squared R fools I squared R if that means anything to you guys. Yeah, yeah. And the same thing happens when you plug the spins all into a freaking socket. That is 220 You're putting four times the power through it and you instantly fry it. Instantly fry it. John, how many people well, I'll introduce Quinn that we also have on the phone Quinn, how're you doing?

I'm good.

Yeah, yeah, you're you're gonna you're not even part of this whole week of nonsense because you already had your Canadian Thanksgiving like a month ago. It's like this is old hat to you.

Yeah. Yeah.

What do you make on your end? I know you said that. It's always the same kind of stuff that we have for our Thanksgiving but like, what do you make this year?

Or this year? We were totally left field because I was starting to get sick at the time. We just made a UK style fish pie. Let me ask you this. We got it. We got

either hot or cold or hot.

Ah. It's like a shepherd's pie. Okay, okay, but we fish.

Okay. You know, one of the worst things I've ever put in my mouth is cold eel pie. Cold Yeah. Yeah. And went to the East End of London to one of the few remaining eel shops. And I was like, I'm gonna love this. Because I love eel. Do you like on seasoned under salted cold snot. Love it. Yeah. Then you should go to the East End of London and get you some. If my memory serves me I couldn't eat it which is Allah saying a lot for me. I couldn't eat it. I was like, This is so not what I thought. This is so away from the spectrum of what I thought that I was like, I can't even deal with it. And I I want to say that there was bones in it too, right? Which is like for me, like, if I'm eating something delicious, and culturally, it has to have bones in it. I'm like, this is fine. You know what I mean? I'm not that guy. I can't eat it. You know what I mean? I won't eat it. But this was just one unpleasant thing after the next you know what else? Pastry low quality. So I asked my host, I was like, Yo, why would anyone make this? He's like, Well, originally, we had a lot of eel. And, you know, not a lot of money, but a lot of eel. I was like, You know what, Joe, you You seem to me like you could if you had an English accent, you could be in an old east and London movie. You could be an actor. If you had an English accent. You could do the whole English East and look if you wanted to drill it. Yeah, I think so.

I mean, my wife's from London, but I mean, she's from the west London, like, fancy pants people

was weird things like, like, you're gonna you're like, you don't do the accent. But you could you could do straight New York. You could also I think, do the London thing.

You know, back back to Quinn's fish pie fish pies are delicious. Is that that the fish pie what they do with the turnips? The carrots and the shaved? Celery?

Again, we just did standard mere pa dice. beshir? Melfa

Oh, okay. Yeah, save them because I don't like to mess with the Italian version of that. BESCOM they literally call I do by Shimelle. Anyway, sorry to go ahead.

No, I my wife still makes it and she insists on that. I shaved the celery for her through it's the worst thing. Your fingers in the can experience?

Well, your your your wife doesn't like stringy celery. You know, apparently the English have a string free salary that we just can't buy here.

Oh, really? Yeah. No, that yeah, I just did. I also learned that if you have a cough, you put up an onion. Put it underneath your

bed. What? Yeah, that's an English thing. Yeah. There's some weird people.

Yeah. And suppose it works. I don't

know. Like, what's that? Do that I'm not allowed to have cut onions in my house. Such a tragedy. I know. John's not messing around raw onions are delicious. Whenever my wife goes on business. It's raw onion psidium house, I have to say like, there are things that I really, really, really, really, really want raw onions on. And I'll name two of them right now. Chili, and hamburgers. Right? I really, really, really want my wrong on that. Right? And I've given that up. Because, you know, home yeah, love, right. But one thing I will not give up is if I have the tomato. And I have the lox or the Nova. And I've got the bagel and cream cheese. I want that on you. I want an onion and I'm not willing to give that up. And so it literally turns like now she's like, you can't you can't be anywhere near me. She's like, because you guys know this right? When you slice onions. It stays in your skin like infinity right? And you wash it stays in your skin you can smell in your hands. But if you don't eat them raw after you slice them, it's it's it's not like too, too bad. But then if you eat a raw onion after you've sliced a crap ton of raw onion, that's it. Like you are you on instinct Central. You're on instinct Central, you know, rest of the day, but for me, I'm like yeah, hell yeah.

What about shallots?

I love the taste hate working with them. I'm trying it's good. She can tolerate a like scallions greetings. I don't do leaks because I hate I hate. Does anyone make a sand free leak

out? Oh man, we have a claim. We have a Jewish recipe that we make the Sephardic we make these leak pies. Oh my god, I can still taste in my mouth. The most amazing thing we do have during Passover. It's just like my grandmother my nan I used to make in pounds and pounds and pounds a leak or flour with flour with with matzah meal and like making these little pancakes out of it though. Oh, Beth. Oh

man. Now you're making me see but that's the thing. You got to get your grandma to clean that crap out. Because I don't want to cut all those leaks in half and then you can't put it in a salad spinner and like cuz you know how we you know how we washed I don't know, Joe, how do you wash stuff because like I've been trained years decades, it's like you put everything in a giant vessel you fill it with water. And then like dump out the water until there's no more sand on the bottom. But it doesn't work for leaks. No,

no, that's like the beach.

Doesn't work for weeks. Yeah, this

everyone was spinach to steal.

Well, yeah, you know what? I've said this before? I'll say it again. People spinach really wants to be cooked. Yes, yeah. Yeah, yeah. Yeah. Spinning spinach wants to be cooked kale loves being cooked. Kale loves being cooked. You know I'm saying it's like, okay, but when you do cook spinach, let's say that you've grown up on spinach and goat cheese salads or something, right? Let's say you were born in the 80s or 90s, or whatever you were born. I don't know. Maybe you were born in the 2000s with beets? Oh, jivas Yeah, but like, Okay, first of all, I need you guys to know something serious. I'm being real. Now. Spinach isn't a small disk that you can make the size of it with your thumb and pointer finger. Spinach is a big ol leaf that's like crinkly, the stuff that you get in the bag is baby spinach. Right? I don't really get the point of Yeah, I'm saying like,

it's the same thing. I don't get the point of rocket when like French arugula is so big and leafy.

Yeah, I like any form of mustardy tasting greens. Um, so I like them all. But on the baby spinach, I can tolerate it. I just don't understand why people pay a premium for it. You know, I'm saying when there are so many better lettuces out there. Right. And arugula isn't whatever. But let's say you're going to go buy real spinach. God's been dark, dark, dark, almost black, green, crinkly, big old leaves, lots of sand, which is what we're talking about lots of dirt on it. When you cook it, please, please cook it please, please squeeze it out. Before you do your finish saute on it or whatever you're doing. Nobody wants to see that leaky, like gross colored juice. Bleeding off your plate into the rest of your food. Nobody wants to see that. You know what I made the other day. creams, miniature white cream spinach creams finishes delivered in the 70s. The stowford Corporation used to sell cream spinach in in frozen in a block form. I used to go to town. Like my mom would my mom would be going into the hospital. He or she doctor right so she'd be going into the hospital to work and I'd be home alone. And I know my dad was doing a block after block of stuffers cream spinach. Yeah, yeah. But it was delicious. The 70s You know what I used to put your Honda 70s Like you don't know. Yeah. He used to be like, you know how like a what's her name is like the cake doctor where she doctors cake mixes. That was her whole shtick on the Food Network. I forget her name anyway. I forget anyway. So like, in the 70s it used to be like you'd put your twist on everything by just like grabbing something out of the spice rack and putting it in and then like that was your kind of the way people customize barbecue sauces now. Okay, you know, I'm saying yeah, it's like, you know, oh, it's mine. No, actually, it's Heinz ketchup plus. It's like, not ranking on whoever I'm ranking on. You know what I mean? It's like it's whatever. Do you like curry powder? In the Korean Spanish that was my thing. Curry powder in this Do you still do that? Yes. I grew up with it. But I now have a much better I now have like the nice you know, the Madras curry the you know, the nice one. Yeah. Not the McCormick. Love with in that no offense to the McCormick Corporation. You know what I mean? Anyway,

so what do you so what do you think it was talking about greens? What do you think of? I think it's called lambs breath.

lamps. lamb's quarters quarters good men's quarters. Good. It's like really

tiny tiny green. Pretty

I mean, it's this one was shaped like this. Making a shape it's not a visual medium like you can't like an arrow shaped leaf is.

No no. That looks good, though.

You're talking to me about that. It's an

English leaf and it's always served it's hold lambs breath. We're lambs leaf lambs leaf. You got to get really meaty it's kind of like watercress, but like juicy who

I like watercress to watercress. Alright. So if you're listening on the Patreon call your questions in 2917410 1507 That's 9174010 1507 No, that does look like immediately. Lambs lettuce. Yeah. Makes sense. Me You know, lambs. They're young. So you'd name a young green after that right? You would like otherwise would be mutton mutton lettuce are gonna have the same ring to it does not although very impossible to get. Okay. I've been to Keynes. Do we talked about the center?

Probably but we could talk about again. Keynes is delicious. Yeah. Or had their

famed mutton chop which is really like a whole double saddle like comes to you. And it was really good. But I was like, This doesn't taste that old. Yeah, this doesn't taste like anything gamey. I want some freakin mutton I want mutton

you know I'm saying one time we got like almost fast. I'm like a three year old.

How was it?

Really good. I mean I of course I took a big chunk and and dry aged it. That was really funky. Anyway, I like I bet

it was Quinn, taking the old mutton that already has that like, like matinee MC button and then bringing like dry aging that fat to add that extra funk on it. Whatever. Yeah, no, they play that James Brown song too funky in here. too funky. That's a great song. But back on Monday No, it's something I've always wanted to try my whole life. I don't know. Like, I don't know if they have it as far over because I know you did. You spend some time in Morocco. You went there on vacation to fatty lamb tail. I've never had the fatty lamb tail. I don't know how far over that goes. I don't think it makes it all the way over to Morocco. But the fatty lamb tail is something I have always wanted to try. You know, I mean, yeah, you grow a lamb just for its like weird, crazy fat tail. And like, I'm like, oh, yeah, yeah. Right. Yeah, yeah. Alright, so we're gonna answer a bunch of Thanksgiving questions. However, you know, as it unless you're a Patreon listener, you're listening to this after Thanksgiving. So take all these things as next year's advice. Oh, but something you can use this year. PS is Edwards age meets, I got a package from them. And you know, certain things are predictable. Like I liked the dry aged ribeye more than I liked the dry age strip. That's me, though. That's me. Or is everyone here ribeye people. Are we is are there any ribeye people, any script people here? In hangry. Yep. But like, let's say you were only ever going to have one again. Which one would it be? Yeah, of course, you don't. I mean, I mean, like, I wish it was called the New York ribeye. And like the somewhere else strip, like why do we get? I mean, it strips a good steak. It's just it's never quite as good as the ribeye. You want I mean, especially if you have them side by side. Anyway, they were both fantastic. I had a pork belly, but you're here to see it as an eighth pork chop, which was not cheesy. Craig Hutchison was on last week it was like he thought was gonna be cheesy but only lightly Asia was not cheesy tasting. Excellent pork. I mean, if if if that poor guy had made a couple of days ago also had the duck fat injection John next year, I want us you and me you get your place from me at my house. Let's figure out the best technique to to inject fat because have you ever had the magic work known from the Apollo's? Sam why so he died. But they they're still making it. So I was nervous that when he died because I walked in. I was like, Oh my God, when this guy dies, what's going to happen? He's like, literally happened. I'm not joking people. So at the Palos, which is where I get the, the magic port, he was like, Oh, he did die. In fact, I'm going to his wake tonight. I was like, oh, sorry. Like, but whatever. He was old, you know, doesn't make it good. But anyway. So it's, they say it's duck fat. But it's not just that it's also like brined in in spice. So like, that's what so I want to figure out a good mix with probably Arabic Xanthan and fat that is liquid enough, at a low enough temperature, that we can inject it and then have it kind of stay put, you know what I'm saying? It's like modern boarding. You don't I mean, it's like modern boarding. For those of you that don't know what boarding is read an old book. Like go read some 1800s books on how to cook it used to be you took a dry piece of meat. And you literally took a needle like like like like a needle that you would like, like huge like a needle with it with a big old iron it and you would cut long strips of back fat. And you would thread the back fat through a needle. And then you pull the needle through the meat and then snip off the fat inside the meat. So you would have like, and you can see these old pictures where they look like I'm going to be gross for a second cod worms if you've ever guys have ever had to butcher cod. Yeah, the intensive disgusting. So it's like these. So people when you butcher live cod, don't let this turn you off of cod. But when you butcher live cod, like a lot of them right? Every once in a while you'll get the filet and then you'll see something just be like Hello. And it'll come out of the out of the filet. And you're like this is why we don't eat this. This is why we cook this fish. And then

on one side served as a crudo. That's just like oh no, no,

no, no like like monkfish lyric. Do not no, no. No, no. If you cook it, hey, but like yeah, like the first time you see one of those live chi warms. You're like, Oh, my God.

Vile. Yeah, yes. really off putting. Yeah.

Then the person you're working with like, that's normal. Yeah. You're like, what? You're like, yeah, yeah, that's normal. And you're like Nah. And they're like, but it is yeah, it is. Anyway. So kind of like that like like but but you know, thicker coming through the meat and then they travel out and then you roast it like that barding or is that learning? That's learning boarding there's boarding and learning. I think one is wrapping around and learning is wrapping around. So burning is putting through. I have a burning needle. Of course you do several in fact, come on naturally. Come on dudes. All right. How do we get on to that? Oh, magic pork. Have we gotten that everyone's age meet the two standouts? Right. To me, things that I had not tasted before their ground meat mix. You've crack. Stupid. This dumb. You gotta buy it. This is dumb. And the other thing is okay, I cook a lot of steak. I cook a lot of high end steak. I cook a lot of high end steak or good for you. Nanny nanny, Boo Boo. I mean, like more than I should, you know. I mean, that's what I mean. You know, I mean, and I tried to do a good job with it. I don't mess around with it. I try to respect the meat. Okay. By the way, interesting. I've said this on the air before the one time I prefer a strip in wagyu. I actually prefer strip.

I think I've only had wagyu strip. So I can't compare to the rib I've had.

Yeah, yeah. Yeah, only time. I don't know why. Whatever. Could just be that I've only had it a couple of times. I was like, side by side. Yeah. It's very hard to judge anything. If it's not side by side people. You know, I mean, could be the company or with you could be eating with someone you hate. All of a sudden, everything tastes bad. You could be on your honeymoon, it could be the best food. The first time I went to Italy it was when I was on my honeymoon. 1995 I was like, I was 24. Right. And I was like, everything was like the best food I've ever had. Because I was on my honeymoon. Is it because the food was great? No. I mean, I didn't have that much money. I think it was probably buying garbage. It's probably trash, canned food. I loved it. You know, I mean, one thing was terrible. I was driving. So like, you know, my wife and I are very different. And so like, she was like, half the honeymoon is going to be planned. Like, we know where we're going to stay. And, and I was like, okay, and then the other half, we're just going to drive to towns in Italy. And we're going to find like, a hotel like a penzion that we can stay in. And that's it and it's going to be completely unscripted. So it's like half and half. It worked out great. Except for I pulled over on the side of the street somewhere in like, you know, like on the border of like upper lotze Oh, and bought wine from this lake. So it's like you could buy anything. It's going to be great. I bought this wine from this lady. It was the worst fluid I had had up to that point in my life. So you can't you can't just get anything in Italy. No, no, no. Anyway. The Australian which I've never had wagyu from Edwards. Age meets. Dax said, I'm not gonna say DAX said, this is the best date you've ever made that. And I did my standard. I know that people don't like to do this on what have you. I did my standard which is 55 for 45. Right. Got that? 55 See 45 minute drop to 50 to ride. And then right before, you know, like 45 minutes before I'm going to do my car off dropped a 50. Seer. Delicious. Delicious. Okay. What else we got to talk about before we before we get to Thanksgiving, anything? Anything? We hear anything? We hear anything about that stuff you want to talk about when the Black Friday stuff?

No, no, no.

Who's Who's Next week's guest?

I don't know who's next week's guest.

It's on the document. Garrett Richards.

Oh, everybody's favorite tropical drink master. Exactly. Yeah. Yeah. Is he announcing his book? Hopefully not.

Yeah. Yeah.

All right. It's gonna be great. If you haven't been to sunken harbor club of above gage and Tollner in Brooklyn, you should hurry on over because it's fantastic. It is

definitely one of my favorite cars and as someone who Okay, first of all, I don't typically like tropical drinks. And by that I mean things that are served on crushed ice that start to sweet and then eventually get to watered down. It's not my style, usually. Right? Yeah. Yeah. And I'm not saying that. I'm just that's not my personal preference. That's not what I order. I respect it. That's not what I have to deliver. I love this

bar. You were chugging literally chugging cocktails. They weren't good. Yeah. They were good. Yeah. And the ambiance is super cool. And it's very,

very Garrett like some like nautical knot. I love a nautical theme. Yeah. Tiki nautical. Great. It's not Tiki anymore.

It's true. Yes.

It's tropical. It is nautical. Yes. And you know I love I love knots and rope.

Yeah. slanted classes and feel like inside of the ship mermaids

the whole nine. Yeah. Anyway sorry so he'll be on that's good. All right. He's we how do you how do you think you didn't use his tube or to pay? Is there is no exante goo? What are you doing tube here? Alright, I want to make Dave stuffing recipe after hearing about it on the recipe club podcast. I hope this doesn't offend because I'm asking you about modification to your family's sacred recipe. If you had to swap out the butter, what would you use? Well, I'm glad that you're not saying I don't like mandarin oranges because then I was reading some of the comments. So DAX so DAX my sundecks he was like, I want to come on the show once and just like read people's comments and go to town on it. I'm like, I don't know, man. I don't know, dude. It's like, because if you don't like the manner and oranges, like and you haven't tried it, then you know, I don't know what to say to you. How do you know you don't freakin like it. The odds are you haven't had a canned mandarin orange ever. You just don't like the concept of it. You know? I mean, we're not talking about mandarin oranges now, because that's what I get the most pushback on so I'm glad this was pushed back on butter. Right. So John was saying more sausage grease or more rendered pork fat might be good. I think a mixture of like coconut and olive oil. I wish I had written it down I apologize. I didn't actually fully think about this I have at home I have a fake butter. That ratio that I used to make biscuits with like very with you know Captain greasy Nick Coleman with his very nice olive oil and then coconut where coconut you know, oil. It doesn't act exactly like butter because coconut is a lot harder at high temperatures. But what that low temperatures but what that means is you can add proportionately more olive oil, but I don't have the exact specs. Rebby. So what you do is is you you mix them you melt, you melt the coconut, and you mix in the olive oil and then you let reharden as fake butter. But I don't have the percentages. I think it's something like 30% Olive oil is decent. Where places start with that like nice delicious olive oil or pork fat. Or if you have to have margarine and have margarine, you're gonna eat it hot anyway, right? Odds are so I'm just worried that you know if you use like straight oil there's going to be oily although I'm probably wrong you're gonna either hot mean good olive oil might be fine. Yeah, I don't know. Or pork or. Or any did someone make a good margin now?

I don't know. I haven't tried around margins, but nothing against margin.

I wonder what would happen and I'm not saying to do this. But so my kids, my kids for some reason over the past year, they've gone popcorn loony. They've gone like popcorn nuts. Right? So they're constantly popping popcorn eating bowl after bowl of popcorn. And so like I like have to regularly by the by the movie theater, bright yellow, coconut oil. Friggin Dyess. And he'll like movie Grease. You know, I'm talking about it and flavor call, which is the diacetyl like salt. It's the very fine butter flavored popcorn salt. Maybe use that? Yeah. Yeah. It doesn't really taste like butter. But it does taste delicious. You don't mean? Yeah, just don't inhale that you don't want to get you don't want to get butter lung. You know what I mean? popcorn lung. You've heard about this?

Yes, people do on the vaping

Oh, no, really?

I didn't know that. Yeah, popcorn lung cob. It's definitely contributed to vaping as well.

Oh man, cuz it used to be like they discovered that diacetyl is really bad for you. Really bad for you in an industrial environment. If you don't have respirators? I didn't know people were vaping diacetyl

Well, I mean I think that's that's the effect that that happens to your lungs. This happened to the same people were vaping but I do want to say we had Jose Andreas in a couple of weeks ago and he was talking about in Spain making these these these these pastries in these these desserts using butter, but using pork fat.

Yeah. Phenomenal. Well, lard is like the best Yeah, but he said but it's not flavor. Yeah, yeah, you're right. Yeah,

I guess Lord course.

No, but like, no, yeah, but like most lard that we buy here is bad. I'm sure he has some fancy

decor songs where I could not brought one. He bought a whole spread of them. We made a mess.

So then I want to try a pork pork pork song.

Well, next time I go over to What's this place called over this? This Spanish Mikado, Little Spain? Yes, he's got them. They're poor cross. Oh, poor croissant and their croissants have like a crem inside. It's

alright John. Now you have to say it with the wit. You have to go full French on it. Call us. Yeah. All right. So did I answer that sufficiently? gobbler. Oh my god. Do you guys know and if you don't know is fine, but they're rereleasing Planes, Trains and Automobiles with a with like an hour of deleted scenes, which I'm pretty sure there's a reason they were deleted. So like, I'm not saying I, but I still want to see the deleted scenes. But the real reason to do it is if you know the movie, you know, I'm talking about there's a guy. His name is Dylan Baker's the actor and he plays the character of Owen, who shows up in the pickup truck. And it's like, people train run out Phil Ville, and he's like, like Hawking movies already. Like, anyway, they have his original audition tape. As part of the release on this, I cannot wait because that is our Thanksgiving movie. Like that's every Thanksgiving we watch Planes, Trains and Automobiles. And so you know, it's classic John Candy classic, Steve Martin. And you know, Dylan Baker is open. So I'll tell you a little bit. So for those of you who have seen the movie would have or haven't seen the movie, like John Candy and Steve Martin are like opposites who get thrown together and they're trying to get home for Thanksgiving. Right? And they there's a lot of mayhem happens. So they have to get on this truck to try to get to a train. And John, John Hughes, right. He's the director. Right? Anyway, so like, he wasn't getting the reaction out of Steve Martin and John Candy from this insane character that Oh, when and so he literally gave him the direction without saying he's like, I want you to actually spit chewing tobacco flam all over your hand and then shakes the Martins hand without him knowing he did it. So like if you watched the movie, Steve Martin is so intensely grossed out by the interaction and it was 100% real 100% Real can't take a train out of Wichita unless you're a hall or a cattle people train run out still Ville it's still Ville, so there's not even a real place. Anyway.

How the heck can we talk about that?

I don't know. Engine Tuesday.

The other movie I want to see that's coming out is the Opportunity rover Good. Good night APIA whatever it's called. You seen this? Nope. Oh my god. Apparently, it's like real life. Wally. Everyone's everyone's going nuts for him. Do you like stories that happen on Mars? Well, I love why. Watch this. Oh, it was the best. But this is like real like, like the actual NASA scientists. And like it's kind of like the the anthropomorphic it's like kind of the robots become the rover robots become real characters through the fact of all of the human stuff that keeps them kind of operational. And in I guess it was 2017 or 2018 when when this thing finally shut down like a decade or decade and a half after it was supposed to be supposed to go live for like three months. Like its last communication was. battery's running low. And it's getting dark now, well, no, I mean, it's it. Yeah. No, no Cliff Davy fell off the cliff. All right. It did. All right. Max POLIN writes in I want to break out some pie marches on. Who is it the ronin and called it the Bible was such a good idea. Remember the Bible? Want to bring out some time marches on recipes for Thanksgiving. My niece can't have eggs. Any good egg was pie filling recipes, or should I just use a substitute? Yeah. Oh, you mean you want to make up you're saying you want to make pecan and or pumpkin pie without eggs? Because apple pies. Yeah, delicious. Delicious. Don't eat an egg from apple pie. Right? Especially because he doesn't actually like egg washes. Although he does have eggs and some of his washes but he doesn't actually like it. Milk wash work fine. You don't need butter. You actually butter butter milk, not butter, milk, butter and milk. Yes. And like like he has a lot of good washes that don't have eggs. A lot of his chiffons don't have a vast majority of his shift odds don't have egg right, John?

I haven't caught

on based on web dig with.

No. Oh, wait egg wise. You're correct. Stupid me. Yeah. I was thinking because it was not a custard. It's all egg. It's all egg white. Dang it.

Yeah. Okay.

All right, so not Apple. What else?

Well, most fruit pies.

Yeah, yeah, but what about something whipped? How would you do? How would you do a whip? Hi. Okay, so you can Okay, I don't have a recipe straight out of hand. Right? But you could do, you could whip anything like a Versa whip. You could make like a Versa whip mix, right? Or, I mean, no one uses metazoa 50 anymore except for me, whatever. But you can make like you could you could whip something up like that like make a whip thing or even like whipped cream and then stabilize it with like, with Gelatt with a gelatin hot mix or with a starch hot mix or with a soy. Most modern chiffon recipes are stabilized with gelatin. Pine marches on chiffons are stabilized with cornstarch. Boiled cornstarch, so he does egg whites where you you then cook the fruit out add the cornstarch beat it in hot and the heat pasteurize the egg whites and then sets it solid when the starch gels as it cools. But you could do the same thing I'm sure as long as you had more protein structure in it with with a different foam right i mean make it stands to reason I've done Aguilar. I've done Aguilar instead of cornstarch for semi Fritos. I like a semi Fredo

Yeah, sorry for cancer jello.

Why he wants a pie? Pumpkin flavored jello pie.

Yeah, no, it's a pie. Now if you're going to sub out, I mean there are a lot of ageless custards, but I my brain turned off because I forgot that that the whole basis. I'm thinking about the part you're cooking. Not the egg whites that you're folding the stuff into. So it

Yeah, the egg whites are the most part that most people are allergic to. Yeah.

Yeah. I mean, egg whites are amazing. Now sit down taste very good, though. Can I tell you guys a secret that I think I've discovered but I don't know enough to save for sure yet. So I pasteurized a bunch of eggs at 57 Celsius for an hour so that I can use them in the stuffing that I was making for recipe club because normally you make the stuffing with raw eggs. And then you cook it right away. Right. But I knew I was going to like have it in my fridge overnight because I was meat gluing the turkey around it. Okay, that turkey skin. And so I wanted to make sure that it was biologically fine. Basically a salad before I you know, put stuff that I knew was unclean around it, because I knew it's going to take a long time to cook through to the middle and I didn't want to be unsafe. Right. Okay, so pasteurize the eggs, so then I didn't use all the pasteurized eggs. By the way, when you pasteurize your eggs, take a Sharpie just write pee on top, so you know which ones are pasteurized. Which ones aren't good practice. So like I had these extra pasteurized eggs, like four of them, right? And when you're boiling an egg, when parboiling, right, you want to have the A go into the hottest water possible. If you put eggs in from cold and bring them up. They're almost impossible to peel, but the shape is better. Okay, so I always err on the side of pee lability. And I put them into hot water. So I had these and I was like, you know, because we go through huge amount of horrible days, my house. So I was like, but ridiculous. And so like, absurd. And so I had these ones leftover. And I was like, I'm gonna have to pasteurize a bunch more eggs because my mom wants me to bring this stuff in this year, because oh, now I'm fancy. I've been on the recipe club. Now you make this stuff. And I'm not going to make any more like Mom, please come on. So I'm going to pasteurize the eggs so that it's safe on the travel from here up to you know, my sister's house. So I was like, well, I'll heart I'll hardboiled these ones that already pasteurized. Okay. And I was like, they're probably not gonna appeal. Because I had pasteurized mid to low temperature and in order to get good appealability Usually you go Hi. Well, it turns out that pasteurizing the egg doesn't make it stick to the shell, but it does make the shape good. And so I only ran tests on for I'm going to do a test on a couple of dozen. But all of the egg yolks were perfectly centered in the ones that I pasteurized. They were all relatively full in the shell. They didn't have like that weird lopsided thing you get with a egg that's been put into hot water, instead of like brought up from cold and they all peeled easily. All for and I was like, Oh my God, have we cracked? If I cracked the code on when you're making deviled eggs having the shape of the egg be good Rather than having the yoke be centered, is it just that you need to run it through a pasteurization cycle, let it cool down and then boil them. More tested come by if you guys want to run the test, just if you post it and don't say that you got the idea for me, I'll find you. I'll find you. And I'll probably move on. Alright, Patrick. Patrick Kony writes in what oven internal temperatures do you recommend for the turkey drape Turkey drape? Over hot stuffing method, I assume stuffing goes in first to an oven at set temp then birthplace on top at some point once the stuffing is at a certain temperature. I know where I like my turkey 150 in the breast what's 115 Celsius? And 165. Yeah, but looking for guidance.

What 65 and a half?

Also have to pregnant women at the dinner assume this method should be safe. Unlike traditional stuffing inside bird correct and correct. Here's what I would do. I'm assuming you have a circulator. Or some sort of similar you know, the thing I typically put the stuffing and i i circulate it to get it hot as quickly as possible. But yeah, you could just wrap it in aluminum foil in the shape of the of the so what you do is when you bone your bird, right, or when you when you rip out most of the bones in the bird, like just take a look at the ribcage and the whole setup of it and try to make the stuffing into that shape. Right. And then yeah, you could mean like if you had an Innova, you could keep it moist while you're doing it and then just put it in that shape on the pan you're gonna roast in and then get it all the way up to temp, like all the way up to like hot like 190 200 You know what I mean? Like the hot you know, I mean like done then pull it out, drape the bird over it you know have the love the bird come to temper a little bit, drape the bird over it and it will cook from both sides does the stuffing doesn't have that much energy but it will make it cook faster and it is a whole heck of a lot safer. I when I used this stuff before I cut open I would I would circulate the stuffing I would make the stuffing into the shape in like a two gallon ziplock and then circulate it, but you know, I think it might work just as well frankly, because it sucks, like handling a bunch of hot stuffing and like with like, you know, gloves. It kind of blows you know, I mean?

Yeah, yeah.

Get it hot. Sargon writes in, are you going to add the recipe procedure for taking apart and re gluing the turkey together? It's on the website somewhere? You mean the recipe for what I did with the stuffing? Or do you mean like my standard bionic Turkey recipe?

Stuffing, stuffing? I mean, yeah,

here's what you here's what you do, I'll tell you. Uh, you, you take the bird, make sure it's completely completely thawed, put it breast down, make a cut all the way down the back, then start peeling the skin off around the back. And, and just be careful around the armpits where the wings are, that's where it's going to tear. If you can cut the joint without cutting the skin, then leave the wings on because it's easier than like having to re glue them back on later. And then that's really the only hard part it makes sure that the bird is not frozen. And you know, right around the under armpits. The same thing with a chicken. I would practice on chicken first. Yummy. Chickens really easy to get the skin off of, you know, I mean, it's like it's kind of crazy. I my old butcher. He had a guy he's dead now. Not my butcher as far as I know. Ray. And Ray used to use his apron to rip chicken skins off. So you would walk into or you've told me Yeah, you'd walk into the into the butcher shop and Ray would be there. And he would grab the meat with one hand and then just grab the skin with his apron and go Sheboygan and just rip the skin off. He was so fast ripping chicken skins off of chickens as donor I don't really know how he is crazy. Anyway, and then stuffing make sure it's pasteurized, put it in the shape of a bird. And then the problem is is if you want to meet glue it you don't want to vacuum it. So what I what I would do is just get a lot of plastic wrap us extra meat glue where the seams are together, and then let it just sit in the fridge for four hours. You should get enough of a bond to be able to roast it. Alright, that makes sense? Yeah, then that's the recipe. All right. Brandon bird right said What is your standard gravy protocol. I've experimented a lot over the years but keeps coming back to a basic rule plus combination and adjusted consistently consistency at the end with wonder if necessary. Maybe mount with extra butter or turkey fat. It's basically gravy the way my grandma used to make it. Not that there's anything wrong with that. But if there's room to improve on tradition, I'd love to hear about it. All right, well, okay, here's what I do. I don't. I don't. I don't do. I don't do ruse anymore. We're not a pain in my butt. I don't do it. I, here's the here's a test. I'm in ready for it. Yeah. And one says, oh, blah, blah, blah, blah with room. You know how they say that? It's like blah, blah. Yeah. Could you smack it? You have people do that? Sure. Yeah. They're here, I ran a test where I just boiled water and flour together. And I was looking for that Telltale. It's going to taste like flour. And like, it is true that after 30 minutes, maybe it was so slightly more neutral. But it wasn't this horrible effect that everyone says you're going to get it. So if you read cookbooks, like I read cookbooks, then you're going to hear something like this. You either have to only cook a rule with a sauce or with a burn money bring a burn money is when you take butter and flour and meet them together in the balls. You can only cook it for like either two minutes, or it needs to cook 30 minutes, anything in between and you're gonna you're gonna ruin everything. How many times you read that advice? Millions, right? Yeah, million times. I don't think it's true. And I think it's true, just from my experiments, cooking water and flour. But what I do is my standard protocol now is, first of all have a lot of good stock. Don't try to make gravy just from drippings, ya know, have a lot of good stock. Yeah. Right. This is a good reason that stock is a good reason to bone your bird. Yeah, please don't base your turkey gravy on chicken broth.