Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

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Hello and welcome to Cooking. Cooking your shoes coming to you on the heritage Radio Network every Tuesday from roughly 12 to 1245 from Robert pizzeria in Bushwick, Brooklyn, calling all your questions to 718-497-2128 That's 718-497-2128 joined as usual by Anastasia the handle sorry, well, I didn't announce you Yeah, I was just bringing them that's the rules. Sorry. Wait. Join as usual with Anastasia the hammer Lopez. How're you doing today? Good Yeah, yeah. Got Dave in the booth. How you doing Dave doing good. Yeah, and because again, this is take your son to work life. We have Booker Arnold with us in the studio. Night nicely some books. Stop clapping. So Booker, this is I've already gone over Booker's hatred of the happy birthday song before on the air

the happy birthday.

So that noise you're hearing is Booker practices. what he'll do is is he's like if anybody comes to my house and sings to Happy Birthday song? No, but they're gonna get sprayed in the eyes with mace. He's like I'm gonna make them happy.

Are you trying to say that today is some kind of special day No, no, no,

no, I just like just like just thinking about this thinking about it so literally hit somebody's birthday. No, no, no, it doesn't matter he'll practice sprays washing so what up? What we used to do is we practice I'd start singing and I'd see what his reaction time was just like off the bat. I'd be like, happy See, that's how fast his reaction time is. Which is why it's loaded which is why we don't let

you happy birthday. Yeah, really late.

I was on my phone ladder, which is why we don't let Booker have bear spray. cuz if Booker had bear spray, he would have used it by now. Yeah, yeah. So, so as you cook anything interesting. Dave anything anything interesting cooking adventures or food adventures recently? No, not really. No. I've been practicing. I remember, I think was last week I was talking about the steamed cheese. Steamed cheese. I've been practicing with steamed cheese. I have to say. Like, I really liked steamed cheese. Good. I'm super pro steamed cheese. So like you know look at I

hate the sound of the phrase

steamed cheese. But the what's what's weird is I'm trying to emulate the exact texture that we got. I got at Ted's in Meriden their Steam cheeseburger joint because I told you they use it for their version of a grilled cheese is a steam cheese sandwich. And they also do steam cheese fries. They basically steamed cheeses, the stuff the burger, they steam because they kind of have to because that's the Connecticut thing. But the real innovation people is the steamed cheese. So I'm working on it. I'm going to buy maybe some some cheese Steamers. I've been making my cheese steamers out of aluminum foil, because I never have anything that's nice. My race does. That's right. That's right. Speaking of speaking of nice, I'm going up to Hoval next week to talk on Monday, which is of course a holiday Harvard is so ruining your Harvard is so holiday likes Harvard is so like, I don't give a crap if it's a holiday. And we've got this peaceful hotel called the shot. Oh, that's their favorite. It's only six floors high. And if you get a good

position, you go to a lounge with

free snacks. Yes. So it's called the club lounge. If they don't book us on The Club Lounge, which they never do

live in the Sheraton commander or New York City, which New York

of course, the PS no offense, we call it the Shirat. And I'm going to share it and that's why I said it that way. Yes. I'm just letting people know because 99.9% of

people current Sheraton, or the Sheraton.

Yeah. Would you rather live in the Sheraton commander on the club level with the free snacks where the dogs can stay? Because it's a pet friendly place? Or right across the street from where George Washington took command of the troops? Or would you rather live directly on the Bruckner expressway

on the expressway? That's a that's an IX command. Boston shrug command. Whoa.

You know why? It's because it's because they have a T there they have a subway that he's like, it's a second favorite one. Anyways, no, what about the path? Do you have it? That's that's basically just me. No fence jersey, but that's like, like, like glue stuck on to New York. Right? It's like, if New York City wasn't here, you think they'd have a path? Train Booker? No,

wait, what's wrong with the place for George Washington?

No, I'm just saying it's like all history steeped in history, blah, blah, nothing wrong with that. So anyway, so on Monday, which is, which is labor Memorial, I was getting confused. Labor Day. On Labor Day, Harold McGee and I are going to give a talk a public lecture to which you are all invited at Harvard. And Cambridge is a new

stuff.

Well, for whom it's it's stuff I've never talked about before. It's called new angles, new angles, on old beverages like that. New angles, old beverages, you know what I'm doing. I'm going to talk a lot about Saratoga, Saratoga water. In fact, I'm going because I'm going to be having Saratoga water at the new bar. I'm going with some of the opening bar team tomorrow to Saratoga to get a bunch of Saratoga water to see whether or not it stores properly in kegs for a month because we're assuming we're going to need a month of Saratoga water. So we're going to taste out Saratoga water, real Saratoga water. Not that not that rainwater in a blue bottle that everyone pays for that has the Saratoga label a lot of people that is not the real Saratoga water it comes from Saratoga, but it's really just rain water. Stars night when we were up there last year in September, we were like, this is for this is for jackasses, right. We never got, I never got to write the article, because I was too slow and lucky peach is now closed. But we have an entire article that I was supposed to write on Saratoga spring water and why? You know, I'm interested in Saratoga spring water. So I'm going to do a version of that. Plus, it's possible. I'll tweet it out if I get it. I don't even want to mention what it is. But I might have the world's greatest water related surprise at the Harvard lecture that you could possibly imagine pot then you could possibly I'm not gonna say it because I know it. Maybe I'll tell you off air because I don't even want to put in people's minds that they might be able to taste the stuff that I'm going to try to get a hold of. I don't even want to put it as a seed in people's minds. Because if the if I did, anyone who likes any sort of quality at all, anyone who has any sort of soul, anyone with a modicum of spark in their eyes would cancel their plans and go to the public lecture. If I got this, which I don't know if you're gonna take the bath that we did, no, I don't have time. I'm just gonna go Harvest, harvest the waters and go. So we talked about it on air much just a little bit right? The Saratoga water. The original Saratoga waters were kind of medicinal waters, which note but they're very highly, let's say tasty they have a very high taste to the AG. Some of them are AG, sulfur eat right and some of them but that flashes off pretty quickly. A lot of them are carbonated from the ground, which is why we were interested in in the first place because both Anastasia and I believe that God wants you to drink water with bubbles in it. Right? Whereas Booker only drinks flat water because he is an enemy of quality. Right Booker? Are you are you an enemy of quality? No. Well, are you are you getting better about being picky or no? No, no,

we're getting better about being last week.

Didn't you mentioned last week he's back on chicken now

on bacon? No,

no, no, he is not back on bacon get back on check red meat.

So red meat baby steps.

Also, I found out if you're a parent, you should probably not do kind of what I do. So like I constantly mangle phrases, you know, me stars, I constantly mangle phrases. So I realized like a couple of weeks ago that Booker only knows the mangled versions of the phrases. And so he uses only the mangle versions of the phrases. Well, then I also found that I saw the show that tick yesterday and the tick used a very similar variant of a mangled phrase that I used on the TV, my version is we'll burn that bridge when we get there. Even when we come to it will burn that which is of course, not exactly what you're not supposed to. Firstly, you're not supposed to burn your bridges at all, that's a use. And we don't even get to cross the bridge because we burn it. Like when we get there before we cross it will burn that bridge when we come to it. And so the tick used a variant of that, which was appreciated and kind of you know, because I think that's what the phrase should be because it's really like you never get to when the other one I like to say is find a penny. So you just find a penny, pick it up. This is what DAX has all the time. Find a penny pick it up. All that day. Your luck will suck. Find a penny, let it lay. You're good luck will last all day. Yeah, and I just had because I didn't want to pick up the damn Penny. Right? So instead, Dax is like Oh, Penny, I didn't pick it up. So anyway, so like, like I use I mangle all sorts of phrases like that. But I realized you probably shouldn't do that when you have kids.

Penny. Can we get to the guy from last week that I said was middle aged

pennies once? You already answered his question. I know. So what do you mean get to him? He already answered his question. But

we didn't answer the question. You said I don't know that he's middle age. And then he wrote into me and said just turned 38. So middle aged man is right. Thanks, Chip,

you have to do anything that you happen to be right doesn't mean

is middle aged men who like cooking in weird equipment.

What about what about data? Who wrote in who's who's a woman I know. But so you

see the disgusting things she said, which I appreciate when

I do. It's supposed to prove that you're just recently for instance, in the Stasi of suffers Miss Miss dasya, which we'll get to the leaf fungus in a second. But Anastasia suffers from the same problem that afflicts all of everything I see on the TV nowadays, which is you choose one specific and then say, see, it proves the general incorrect thing that I say majority of our fans who have not shown me any majority, like the thing is is like like maybe true or may not be true, but you take individual examples. This Oh, this also happens in cooking people take individual examples of things and falsely generalize constantly. That cotton is what people constantly say how people get everything wrong all the time. False generalizations based on one or two specifics, and

I do please listeners right into N Lopez at Booker index.com. With your age and your marital status. Thank you.

What is the marital status? Because most of you care about gender, would you care about marital status?

Because they're mostly married whose wives won't let them buy the kitchen equipment?

I hate your characterization of our listeners. Please. Call Yes. Caller you're on the air. Oh, yeah. Also May says one thing before you start. Miss Darcy is point is also a self proving please. She what she's saying is please write in if you fall in the demographic. Yes. That is human nature. Whatever human nature, whatever you call your call. You're on here.

For the record. I'm 29 and I'm married.

2929 not middle age stars.

Okay, yeah. Louise from Florida. Call in again. How's it going?

Oh, gone. All right. How's Florida

my first really, really wet right now. It's been raining for the last or they switch is something good? I would say instead of hot,

right? Well, good for you guys not so good for the guys west of you anyway, what do you got going on? Oh, well, I was actually had a question about the spin. So I ordered one the waiting on it. But my question is, are you able to clarify beer. So I have done some tests in I've done some tests of beer, actually not beer, I did cider. And then I did some tests spinning yeast out of beer and it was successful. The issue with it is obviously, could because you're shooting it out of the out of the spins all when you're doing it, it tends to, it tends to throw some oxygen into it at a point usually in the beer making process when you don't want to have oxygen in it. So right because it's at the end when you're doing it. And so generally at that point, you're not really wanting to oxygenate it, somewhat. But the what I would say is, is what I did it with cider, I also did it at a point where you don't want to add oxygen to it at the end. And so what I did was, is after I clarified it, I, I hit it with some co2, I carbonated it to flash off the oxygen real quick and to protect it. So I had to do an extra, you know, post post filtration step that you wouldn't have to do if you were, let's say, like crowdfunding or naturally carbonating or something like this. So that's that's kind of My only caveat. Now what I was thinking, obviously, is, if you were going to do it a lot, I would just like put SEO, I would just like put a line, turn it on and bleed co2 into the into the chamber, as it was going through the top, and like, then I feel that, you know, you probably wouldn't have an oxygen problem, but you'd have to run some tests. If the answer is yes, it works. Also, I mean, what I would do it for, frankly, is I would use normal racking for 99% of what you're doing unless your beer is extremely cloudy. And then I would use it for recovery off the stuff at the bottom just to increase your yield. Because otherwise, you know, to really get a super, super clear result, you're going to be talking like fairly slow rates, like at maybe 100 mils a minute. And so like over a, you know, a five gallon batch, it'd be kind of be talking a lot of time where it'll work. They don't You don't need to attend it. Because you know, unless you're actually filling up the rotor with gunk, you know, you're not gonna have to like change it a lot. But it is just a lot of kind of physical time. So those are kind of the caveats I put in place. But yeah, I've tested it with cider, and small tests.

And I've had another question. I was listening to you earlier. So thing in one of them to talk about a starch enzyme breaker, you elaborate a little bit more on

that. Sure. So I'm trying to remember I didn't write down the ones that I was using, but they're also made by Novozymes, and distributed by gizmo who's the ones that do it here. Now a monitors pantry got me some samples but and hopefully someday they're going to carry them, the ones that I used were one called terma meal. And I used another one called sand clear, and I forget what the designation of it. And there's another one I think was called super, like super sand or super clear. And there's basically there's two, there's two or three different enzyme types that are used in distillation for starch breakdown. And the one one of them is used, kind of during what's called the like during the cook process. And it's to make the the starch slurry thinner, right, because it's a lot easier to get to everything. If you break up the stuff in the Start starch slurry is not so thick. And so and I believe that one is I believe that's determined meal that does that one. And then after that they use a saccharification enzyme, which is I believe, the sand but again, I'd have to go back and look at the look at the data on their things. Now when I'm doing it because I'm not doing a two step process. What I would do instead is I just did things like cook a sweet potato, steam or roasted or cook a potato steam or roasted. Same with anything or like a banana that had excess starch in it. You take the leftover you cook it and then I would let it cool and I would hit it with a mixture of all the enzymes at once. And then just let it sit long enough to get it to go just to see if that was a reasonable procedure and I was able to get pretty good results. That sweet sweet potato pace was just crazy. I didn't really actually like regular potatoes converted into a sweet paste as much as I kind of thought I would. But it's really good for that. It's also it was good at knocking excess starch out of corn. excess starch out of I didn't try it very much on for instance, one of the problems like I haven't really done a lot of testing with starchy bananas to see whether I can knock the starch out of them because they don't really have enough flavor for me to make to make it worthwhile. Ditto with starchy apples usually starchy Apple like isn't ripe yet it doesn't have like full flavor development so that you wouldn't really want to be clarifying and starchy apple. Like I was focusing on things more that had starch that you know that you'd want to you know that even at maximum flavor potential point have starch in them. You know what I mean? Yeah. Yeah, perfect. All righty. Speaking of spindles, we sent an update yesterday I don't know what it is does I got a bunch of people on Twitter saying that they didn't receive the email update? I don't know what it is but I had them all email monitors pantry if you haven't received check

their spam. So they all said that they did. Sometimes they give an email address that they don't use anymore when they bought the spins.

Okay, well, rather than blaming the customer, I'm just saying I'm just saying if you haven't received it, email, modernist pantry, and let's figure out why you didn't receive the update. Right? Are they email modernist pantry? i Well, you want to say what the preferable email is think it's just info at modernist pantry.com And Philip Morris pantry.com Okay, and then say regarding the kind of spins off then they built all the update was they built all the units. But you know, our guy Chris in China wasn't happy with the QC on it. And they had to they basically they they put rotors in that weren't at our spec for balance. And so we had to read, they literally unboxed every single unit and tested them and divided them into piles of ones where they had to rebounds the rotors and not and it's looking like we are going to be okay for everyone who has pre ordered to ship this week. I'm going to send out an update later later this afternoon or possibly tomorrow when I verify the exact numbers, but it looks like we're actually okay to ship all the pre orders. This week we all the additional ones that we ordered are probably going to be postponed for a while while they rebalanced the rotors. But anyway, so that's the spins all update.

Before we take another call. Do you wanna hear some of the demographic information? The chat room is reporting? Yes. All right. We got 30 married and my wife doesn't allow me to have a pressure cooker. 33 married two kids. 41 Single and I buy all the stupid kitchen equipment I want

nice, but what's the no gender just just single? There's no gender and it's

all male. This is all male.

What's very upsetting. I love men. More. There's one more. It's just like I'm like a reverse Trump. I love men. But like

48 married two kids one dog. That's all we got so far. Keep a common chatter and say what if you got that person just added I have an expensive Fissler pressure cooker. Don't tell my wife how much it cost didn't tell my wife how much it cost

of it saying you already have the one dog just get the second dog. Just get the second dog anyway. When women of the world please call caller you're on the air. Hello. Hey, how you doing?

Hi, my name is Kwame. I'm from Canada. Should I enter my demographic information to

know All right, well, hey, what do you got?

24 male and even desperately single an option

What do you got for us?

Okay, so my question is, I'm setting myself a bit of really uncomfortable camp. So I'm making food for people who are on the keto diet. No starch, no sugar, or almost no starch. No sugar.

All right. So keto being ke T O and not the not the the Andean capital high up in the mountains. Yeah, yeah, I would much prefer to be on a keto diet. Only eating foods that are grown high in the Andes. That would be an awesome diet. But anyway, go ahead. Yeah.

My thing but, you know, I'm cooking for people. So my goal is to make an extruded pasta,

okay, with no starch.

Basically no starch. So my initial plans or basically roasted slash, dehydrated, cauliflower, probably a lot and powder and then maybe some flax or chia just sort of reinforcing

to really blow it through there. Colin's okay. The a booker. What do you think about cauliflower? It's disgusting. I actually love cauliflower. But can I connect? Okay, I don't know how that Melange is going to work on extrusion but can I can I push you in a different direction for a minute? Me? No, not you Booker. Caller I push you in a different direction. Okay, let's sure are these are these folks vegetarians? No. Do you have any, any fish allergies or shrimp allergies in this group? Hey, Wiley do frame went like way back in the day. Way back in the day so I'm gonna want to say like 2002 or 2003 or something like this. In the early days of using transglutaminase meat glue, the enzyme that makes meat stick together came up with what I think is one of the greatest meat glue which available also on monitors pantry not to not to you know push the show for them. But you know too much but they you take the transglutaminase powder and you basically you you Robo coup or blender process, whatever you want shrimp is what he used. enough you know salt to make it taste good. And then about a percent of transglutaminase and then enough liquid to make it pumpable and then he extruded it directly into water hot water I think he was doing he might have been doing 57 Or he might have been going as high as 60 See, I don't remember and then at that temperature the enzyme immediately sets the shrimp into a pasta and it has the because you salt it the and because it's finally blended together. It actually has tooth like a pasta and it's great. Works great source fantastic and that's a shrimp pasta the other pasta also that Wiley do friend came up with and this is the other one I'd recommend if they don't want to go it's not strictly vegetarian because obviously because he's got gelatin in it. But he used to make vegetable pasta is by and you'd have to look up the recipe has been published on the internet a couple times but it's a little bit finicky. You got to work on it a little bit. But he mixes gelatin and he does the whatever makes the puree that he's going to turn into a pasta and then he mixes gelatin you know he'll he'll put the gelatin and water dissolve it mixing transglutaminase to it. I think he was using the Straight stuff the TI but I can't remember he says My memory is he said it works with RM which is one with casein in it but it really doesn't need the TI which is the straight stuff. So you mix the gelatin and what happens is is the transglutaminase crosslinks the gelatin and when you crosslink gelatin it no longer melts. So once you spread it out on a sheet, let it sit overnight overnight, you let it sit overnight then you can cut it into noodles like whatever you want fettuccine Thai Italia, whatever you want, how you actually pronounce this does, alright, cut it into those things and it doesn't break anymore it sets into a pasta also with a nice texture. So those are the two both things I would recommend for these kind of completely non starchy now gluten free pasta, not a problem but no starch at all. I would recommend. I recommend going the transglutaminase route, either with a directly with a protein like shrimp, which is the classic one that widely did, or with Wiley's gelatin vegetable noodles. They're awesome.

Yeah, my backup plan. Well, the ultimate backup plan. There's again, a ribbon sound, you're telling me I can make that in my sleep. Try What's your thing you said? You're done

right about extrusion extrusion, but the shrimp noodle ones, you can definitely extrude and they're pretty good. I would claim

certain mushrooms and maybe some like milk powder and my powder without enough protein content, and maybe some built in but yeah, the

main structure of mushrooms is I believe Kaita sand or you know chitin rather thing. And so I don't think they'll glue together. I mean, obviously they provide kind of a kind of a meaty texture. I've never tried to make a pasta basically you need to hold it together with some sort of protein that you can set right so you're already on the path. It's either like eggs. If you were going to add flax, you're basically adding that just to snot it up so that it holds itself together while you're setting with the proteins not going to permanently set it right.

Another quick question, if I ever do a first attempt, we're just about or should extrude right into from hot water

I don't know I've never done it. So it's hard for me to Say I would mean try it. I mean, the thing is, it doesn't hurt to try it. Because when you're putting it through your machine, you can just put some directly into water and some not and see what happens. I'd be hesitant to say I have a recommendation just because I have no idea how it's going to behave.

Yeah. What was always possible?

Yeah, but look at what look at Wiley shrimp noodles and give it give them a shot. I think you're gonna be pleasantly surprised. And so will your keto friends.

Yeah. shipping to Canada from loving a different a different dealer and committed and distributor.

Now they send this into Canada, but I don't know how it works.

Customs and stuff. Yeah, well, I

don't know. I mean, maybe Aktiva, which is a Jena Moto, they probably have a Canadian distributor. But the problem is, is that when you buy directly from them, you have to buy in kilo units. It's also available in stores here. So Wiley, who is you know, wily and knows northern were the two kind of first chefs who were using meat glue here in, you know, down in this area and states. And Wiley, they sell it now at Colossians, which is a store, you know, here in Manhattan, but they sell it in, like they sell it at room temperature repackaged in plastic bags, and why every time while he goes in, he feels compelled to go tell them that he disagrees with his way of storing it. But whatever we can do, we're gonna do anyway. And the good luck. Tweet, tweet me back on.

Maybe from idea they'll call back. Yeah, and tweet tweet

me on cooking issues. Let me know how it works out. Oh, thank you. Hi. Cool. All right. You want to get some? Some questions here? I don't think wants some decent questions. Can we just make do here? We got one more call if you want to call it you're on here.

Hey, Dave, how you doing? Doing? Well. Good. So I'm 24. I'm a male. And I'm trying to convince my significant other to buy us bins all nice. Getting there. Anyway, I have two questions for you. One, I tweeted to you a while back about trying to keep my pork Tareen from oxidizing. And you had mentioned vitamin E. Yep. Do you have any specific resource for that? Or is that as simple as just like going to a supplement store and just getting vitamin E?

Okay, so the answer is yes, I do not have a specific source. It's just like, that's typically so if you see like Vitamin E or tocopheryl, on a label that's added as an antioxidant, like that's for oil. I know commercial oils are doped with that to keep them from oxidizing. But I don't have a source. I would just go Yeah, buy some pills. And then like, blend them up, you know what I mean? And see, kind of see kind of what happens. But, you know, back when, you know, I was at the FCI. And I could do this kind of crap every day. I would just tell someone to be like, blend these two things. And then we'll let them sit and we can see what goes on. But I haven't been able to run those kinds of tests in in a while. But that's what I would do. But I wouldn't ever rely on just, you know, oh, this seems like it's okay. I would definitely do an A B test. You know what I mean? Sure. Yeah. But I would just try that unless someone in the chat room maybe has a source. Dave, if you can put that out to them. See what they had to say

chatroom? Yeah.

All right. Okay. All right. I'll definitely give that a try.

Well, if you if you find anything out, remember to tweet me back so that I know what's going on. Right?

Yeah, absolutely. And then one more quick question for you actually. Sure. I've been doing a little bit of research on cocktails and specifically or excuse me, specifically, gin martini, and I've heard somewhere along lines, I think it's an old wives tale about not shaking the Martini. You're supposed to stir it as to not quote unquote, bruise the gin. Is there any kind of science behind that? Or is it just a wives tale?

By the way, is it wise with an S or wife with a V?

It's wives wives, not wise.

It's not an old tale that is wise. It's a tale told by old wives. Yes. Really? Yep. All right. So

hashtag feminism.

So to answer your question, and this actually, while we're doing this, that this goes right into the next question, so I'm going to answer your question, but I'm also going to read this question from John Rusco about about the very similar thing so you're gonna hear me read this question and then I will answer both of them at the same time. I've been reading your book I have a complex question I'm not sure will yield anything useful, but it's been driving me crazy and maybe it's dumb. This is from John. I want to figure out what the relationship of trace oils and certain spirits absence gin whiskey is to the difference of shaking and stirring them. Does it have something to do with why whiskey becomes cloudy when it shaken? Is it related to the looping effect? Absent experiences? I've heard a lot A term along the lines of spontaneous emotion, but I really don't know much about it. I know you're busy and your email is flying off the hinges, but thanks regard, John. So maybe I'm supposed to email it back. You know, people you know if you have a question, I'm gonna email you. Yeah, but me alright. Well, this is the venue in which I answer questions. Anyway. So now let me answer both questions. Should you shake your gin Martini? And by the way, by the way, in my world, you have to say vodka martini. But if you say martini, it is Anastasia. Right? Even Booker Booker, do you know what's in a martini? He's not even listening to me anymore. He's playing Fruit Ninja. No. Anyway, Dave, you're with me on this, right? Yeah, sure. Yeah. So

how many people would get upset when they ask for a martini? And then they're surprised when it's gin.

I think a lot of people would Yeah, what? Yeah, what? Yeah, what? Yeah, what? Yeah. I think I think society is conditioned to the vodka martini. For sure.

I think if you want a vodka martini, you have to say vodka martini.

I look I don't like people like you're right, technically. But I don't I don't I don't like people

to get confused. So at the bar, we would always well the bar you write martini, and then you write under it gin so that people know what they're getting? You know what I mean? But yeah, I mean, I would always tell people what they're getting just because it's you don't want people to be surprised. You know what I'm saying? The world really is falling to pieces, isn't it? So the

which, by the way, the world is a vampire.

You familiar with Peter Tosh? Anyway, you know, that song? Vampire. Anyway, the not his best work is the album that came out right before he died. Was that album called I think it was called no nuclear war. And that's the album which so I've been listening to a lot of, like the Wailers and Bob Marley. And I've just gotten into Peter Tosh. As his own person. I bought that album and then he got it. He got basically murdered right before he was about to go on tour for it. And now he's gonna send some tickets. Now he hadn't gone on tour yet. I like but I like I always miss people like that. You know what I mean? Like, I'd obviously missed Marley because he had been dead by the time I was listening to him. But then Tasha had an opportunity and didn't so people, you should go see the people you want to see now while they're still alive. You know, I'm saying no. You're not like you're not gonna go see. The Stasi is never going to see Billy Joel Live in Concert because this dassia had tickets to see Billy Joel Live in Concert. And instead of her the story was at a stupid event with me that by the way, she every once in a while she tries to blame me for making her be at that event. And then she's like, You know what? No, it was my fall. You didn't know there was a concert until you I forgot. They literally like as we were packing up. She's like, I supposed to be Billy Joel concert tonight. And even though Billy Joel is one of us ask us favorites. You're not a Neil Diamond fan like I am though, right?

Hey, there was one song I could eradicate from Earth. It would be Sweet Caroline.

It's a good song crap on you.

And I'm with you, Anastasia.

Why? Why? Because of all the little inserts that people do.

It's a good song. What about crackling rose?

Yeah, all the rest of fine. That was that'd be one song. I would eradicate even more than pretty one.

We have something against the Roy Orbison song pretty well. Kind of. Okay.

Oh lover or something?

Yeah, I have some great Roy Orbison stories. But the anyway, when you guys were hanging back in the day, no, but a friend of mine hung out with him and has what might be the best story of all times, but not for sure. But the series where are we talking about? We're talking about Wait, Billy Joel. So actually, we're talking about cockroach. Martinis. Yeah. So like so. So Anastasia refuses to go see Billy Joel. I offered to get her tickets once and she was like, No, I don't deserve it. I will never see Billy Joel and constant. Oh, don't

be so hard on yourself. You have to I'd be hard on another person doing the same stupid thing.

What was the game they used to play at MTV? Anastasia, would you rather

be Billy Joel or what's his name? I believe man. Which

one? Yeah. And what's in

one would ever be Billy Joel. Really? Yeah.

They'd rather go petty Yeah. What about you, Dave?

Yeah, Petey. Wow.

What about you, Dave?

I mean, I like Tom Petty. But I mean, Billy Joel, I think is I mean, like, I don't care. Like what I look like, I mean, you're Billy freaking Joel.

So you'd rather be Billy Joel

means you have to play the garden every month.

Oh, yeah. That's so terrible. And like, but my point is, is that Billy Joel came up with more good songs than almost anybody you even if you don't like him, you have to say that he's come up with more good songs than most people could dream of coming up with. You know? How could you not like I mean, like, I like Tom Petty, you know, running down a dream phone fever, the Heartbreakers all good, but I mean, Billy Joel like album after album after album and then people give him crap for not coming out with anything for the last release.

He's like an albums guy like he his album stand as artistic works.

glass houses is not a good freakin album.

I'm just saying like, there may be a couple in there, but he's mostly just,

I would tell you this he has more albums than I have.

So you would rather look like Billy Joel.

Oh, the questions look like yeah, I'd rather look like oh,

just Oh, I thought looking like Tom Petty was just supposed to discourage you from picking Tom Petty.

Yeah,

what about Tom Petty Rick a Catholic?

Cocktails. So So anyway, so with a martini, there's with any with any cocktail like this, when someone says bruising, right? It is somewhat confusing with the idea of losing, right. So in a losing situation, something with absence, what's happening is, is there is an oil in it and essential oil that is anisole, I believe it is I forget the name of exactly, but it's in, it's in the absence. And at the high alcohol, that absence is bottle that it is soluble. And because it is soluble, it's clear, when you add water to it, it very quickly shifts into a place where it is no longer soluble in that anymore, the water content goes too high. And immediately at that point, it drops out of solution but it does so in such a way that the the actual bits of oil are so tiny that they form a spontaneous emulsion and it stays emulsify for a while after a while that will settle out. If you let it sit for a long time something if you let something loose, and then you either heat it, like with red hot poker, or you because I've done it or you let it sit for a long time dilution effect will go away. But that's what Lucian is, when you shake a drink. You get swirly things in it. But really what that is, is just bands of different dilution when that when it's not mixed aeration. And a lot of other shaking, secondary effects that aren't really don't have really have anything to do with solution. So if you shake something, and it's turbulent and cloudy, and you can see the aeration, it doesn't look 100% clear, and you let it sit on your bar top for a mere couple of minutes, it will actually go clear again. So in order to make the things like whiskey and whiskey, like all of the wood, you know, the poly phenols and whatnot from the wood. In order to drop those things out of solution and actually have it go cloudy, you need to remove a lot of liquids. So if you're distillery distilling and age, liquid, once you get all the alcohol out and some of the water, it'll, at one point go bang, it'll go a pack, and you won't be able to see through it anymore. And that's because you've oversaturated the remaining liquid with, you know, the woods solids that have been absorbed into it. But you won't get that from shaking. But where that where this all fits together people, what they're saying is bruising is is a bad visual phenomenon. But in reality, shaking a martini is a bad idea because it's just too diluted, right. So unless you're going to shake it for just a small amount where you want your martini to be clear crystal crystal clear. So in order to do that, you want as little agitation as possible. So if you actually want an over watered martini, right, what you should just do is stir it longer, so that it still looks good. Alternatively, you could just add ice water to it a classic stirred Martini is only going to get down to about zero degrees Celsius, maybe minus one minus minus two at the most. If you shake it, it'll get down probably to about minus four minus five Celsius and be consequently more diluted. Now. If you're having a vodka martini, odds are maybe you want it over chilled because it doesn't have any oak problems and really you're just trying to slam hard liquor as fast as you possibly can. In that case, you should just water it down to whatever amount you want to water it down to and then throw it in the freezer and then chill it down to whatever low temperature allows you to slam back the alcohol at the fastest rate humanly possible because it seems to me that is why you have a vodka martini is that incorrect. Anyway hope that answers that question. Viability Joel we have another take a quick break we'll take a break we'll be right back with more clicking issues