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This episode is brought to you by Joule the immersion circulator for Suvi by ChefSteps. Order now at chefsteps.com/joul E. This is Mike Dennison host of art since this is a seizure as you're listening to the heritage Radio Network broadcasting live from Bushwick Brooklyn, if you'd like this program, please visit heritage radio network.org for 1000s More

Hello and welcome to cooking issues this is Dave Arnold your host just coming to you live on the heritage radio network from birth to three in Bushwick Brooklyn every Tuesday from roughly 12 to roughly 1245 What is normal? You know how we do join as usual the studio with Anastasia the hammer Lopez How you doing stuff good. We got Dave in the booth what up now and today. Special guest from El posto the only Italian restaurant rated four stars by the New York Times Chef Mark Ladner to talk about his new book The Del Posto cookbook along with co author Michael Michael with your last name Wilson Wilson no relation to like the music musical Wilson's now unfortunately you don't have that kind of familial mess up to like cuz that'd be a good story if you had like, you know, weird Wilson stories.

I'm sure there's tons of weird Wilson stories because there's a lot of us but I don't have any getting

not related to the tennis ball people. No. Any like any weird Wilson's in your back? No,

probably but I don't know any of the stories. sort of boring. Sorry.

All right. You know what I found out my last name means yesterday. Strangely, Eagle power. Arnold is like some German version of Eagle power. Anyway, call me your questions for Mark Wagner. 2718497212878497212 Heydo Mark.

I'm doing great, Dave. Thanks for having us. And thank you, the hammer for inviting us out here on the show to talk about our book. We're excited to be here. So good to see you as always. Yeah,

yeah let's Why don't you give us Why don't you give us a give us a lowdown on your book? I can't touch it yet cuz I'm soaking wet.

Yeah, yeah, it's it's really crummy outside. Yeah. And you know

what you know when New York New York is like a choose your own crappy adventure when it rains, it's like, you know, especially you being tall, you're gonna get poked in the eye by some idiots umbrella.

It's true. Chinatown is a dangerous place.

Oh my god. And then like, you know, there's construction everywhere in New York City all the time. But they put these like theoretically helpful things to stop like bricks from falling on your head, but they funnel you through these undrained things. So you're going a whole block under this thing with like, a bunch of people with umbrellas, like get your bill out my wife gambrel out of my way, get out of my way. And then at the last minute, like there's a giant puddle that can't be jumped or forwarded or anything. And of course, I'm not wearing waterproof shoes, right? Of course not. And so but the lady in front of you just stops like, like there's an alternative lady turn back or go turn back or go you don't I'm saying and then when you get to the platform have to wait for the lady to go of course you see that? You see that? That's the way pulling away because that extra five seconds that that lady stood there like a like a cow looking at that. That's an eight people in New York period. And people in New York are like cattle, like men and women walking around cow like staring off into space moving slowly. Right? Do you miss data you hate? I Hate it. Hate it. Hate, hate, hate? Nothing, nobody to do with the cows straight through? What's the choice? I mean, I what I do is I like one of my feet. I'm gonna get wet. Right? So I jump in, and like the first foot hits and like that's done because I'm wearing sneakers, you know, I mean, they're like, totally ports. They're meant to breathe. They're not meant, you know. And what's what's more fun. Mark, you know about this. What's more fun than walking around all day with a wet foot that never dries? Because because it's raining out in human? What's, what's the best part?

Yeah, the fact that your foot will potentially never recover. Because I'm still suffering from the same athlete's foot. I had probably 30 years ago, my first episode.

The permanent I was thinking more of that sweet, sweet stench. When you take off, you know, like, you know, eight hours, nine hours 10 hours later when you finally get home you peel that wet shoe off your foot. This is what I tell my son Booker socks wear socks. New York is not a town for the sockless unless you're one of these hipsters in those sandals things. But if you wear sneakers if you wear a fully in case foot wet socks on that thing. What do you think's?

Crux the poorest confidence clock Listen,

Mario town coming in and talking to us about the cracks. Are you allowed any color of crack? Or do you have to go orange when you're over there until postale?

No, he's reserved the orange for himself.

So what's the adult poster color like that? Like a nice nice black or blue? Yeah. What do you what do you rock the blue or the black?

I wear the brick guard slipper cloak.

Oh, is that the black leather one when

they come in black or white?

With the nails in the side? Yeah, that's pretty strong.

They're not they're not weird though. They're like slippers.

So it's like you're cooking in your jammies. Exactly. Are you should I buy you a silk chef's outfit? That'd be super

awesome. Like Sakai. Really?

Oh my god, that'd be amazing. So I was talking to Jen my wife about this. I was like, you know, I was like DAX is like DAX you know, like my skin right now is fundamentally it's sandpaper. If I touched a silk garment with my fingers, they would like be instantly shredded. All like the crusty like callus and everything. If it touched my face, it would just rip off and there'd be like, silk mess all over my face. And a second

the very first Iron Chef I ever did with Mario back. Many years ago. We we did a collaboration with the Chi the Japanese French chef, and he had like silk pajamas on and these like slipper clogs. The guy was like floating around kitchen stadium like it was Hugh Hefner something unbelievable.

So you have to yourself if you can't do that, right? Like sandpaper, your hands and he really he really showed us how it's done. Yeah, Jen told DAX. He wasn't allowed to wear silky. She's like you can't do it. I was like, What about Silk jammies? I'm thinking to get a pair of silk jammies mean anything feel better than the silk? Janni I couldn't afford it. When I was a kid. I was like, my mom's like, you can have that like weird satin stuff. Was that stuff made out? It's like spun plastic. Steel. Yeah, you know, real flammable back in the 70s. Like in the 70s. They used to make kids pajamas, especially to catch on fire. You don't I mean, like that. That's one way to get rid of them. Anyway. Back to the book.

Taught me Yeah. So it's, you know, it's a restaurant cookbook. Del Posto being a restaurant that's going just entered its 12th year. So we have quite a bit of material that we wanted to cover. Michael and I have been spending the better part of God I think the first conversation might have been as long as five years ago. So not with not with you. But it's been

quite last week, like was quite

a process. And yeah, so you know, we chose some dishes that we felt strongly about and the interesting One thing is that Michael really encouraged us to create a book that was approachable to the home cook, meaning getting rid of some of that professional restaurant speak. And so we actually did it in a very unorthodox way. We chose the dishes and photographed them first, and then spent close to two years going back and deconstructing, and re engineering all the recipes so that they contained, you know, sort of lay home kitchen language, which, I guess the only negative part of that is that it creates very, very long recipes, because too long wording or wording. Yeah, yeah, exactly. So,

and they take a long time to let's, you know, let's not, hey, these aren't gonna, like quick my night recipes, but they do work. They're

broken into parts, and they are, it's

not scary. It's not scary, but

it's that's true, actually, we're more scared about the questions that might ask us than actually being able to complete the recipes. But yeah, so they're incredibly thorough, and something that you probably don't see very often. And we spent a tremendous amount of energy, you know, laboring over the language to make sure that it was understandable for people that were enthusiast but not necessarily experts.

So it's 100 layer lasagna and then of course, okay, now I mean, that's like Like what are your most most favorite like you show up at the restaurant you get the you get the errand cine with the with the gold thing, right?

Is that in there? Yeah. Marquese it's in there. Yeah.

And then you got your 100 layer lasagna? You got your little it's easy What about like your like your house postures are they in there? Yeah, we have a couple different recipes. Ep coins

I don't remember what we're working on this new one now that's actually a little toys so they're all different shapes which is pretty interesting.

Like what like but like extruded shapes are like actual

stuff stuffed shapes but like mix match Misty kind of thing?

Yeah, like donkeys and puppets.

Only if only we had

you know don't start 3d printing pasta mark will happen to have a fistfight. Right here. People that nimble will beat me I'm sure.

I don't know. where's the where's this? This centrifuge, we'll talk about this thing you do. You carry it on your back like an infant.

I did last week, I brought it here because we had, like I'm printing out, I'm printing out. I'm remaking the lid. So the centrifuge is designed to constantly feed new product in so I had to print. So there's a thing called the feeder to part of the patented process of making the spins all it's a reason why no one else can build the spins all the way we can do it because we got a patent on our patent pending anyway. So it's this tube feeder that feeds that thing in and that's what allows it to do continuous feeding. So I was building a new, a new tube system on the bottom to increase the clarity of continuous versus batch mode. And I did like I don't know I did like, oh, like two and a half liters of strawberry in a row yesterday. And it's perfect. I actually took it to a hotel. I was making strawberry cordial for the drinks. I was slinging it over last night. But it leaves me to this so like, obviously, but we should talk about the book and then come back and back. But

that's, that's, that's about it. So it's you know, broken down into chapters. antipasti primi. secondi Dolce, there's an entire chapter just on gelato and sorbet D, which is unusual.

And we have a question about that. Actually,

I really, okay, cool. You want

to hear that question? I'd love to. So they didn't we had a question last week, Anastasia, but we answered it. But then I'm hoping that Chef Ladner is going to be on the show this week. Well, you are in luck. I just received the Del Posto book this week, and I'm enjoying it very much. What caught my eye are the gelato recipes. They use egg yolks but are not cooked. This seems peculiar. I like to work peculiar you like it reminds me of Marvin Gaye. This seems peculiar, and I've never seen it before. Why do they still thicken the mixture like a custard wood? Are they left raw for texture or flavor? I'm looking forward to trying the recipes out soon. But we'd like to hear David Marks thoughts about this topic. Thanks, Ellie Nasser. Now I have my own thoughts on this going way back from other you know, from pastry chefs. And on one particular one, you know, well, job well make Sam Mason. Yeah. Anyway, go ahead. Give your spiel.

Well, you know, definitely. You know, most of these recipes were at least initially formulated by Brooks Headley, the pasta genius. I mean, the pastry genius now and spirity burger. And then our current pastry chef, Justine McNeil sort of completed the initial thought but, you know, Brooks has always been I'm a firm advocate of the hang and of the really chewy viscous texture so that it you know hangs around in your mouth a little longer you can taste it a little a little better you know you can really similar to man and you know sometimes you're rolling the dice

I'm the safety you know what functionally Why not cooking

graininess?

So Sam Mason back when I first got to know him after WD opened in like, I don't know like a three year window or whatever it opened Fred around then right oh to two or three when I got to Nam, you know, came to realize that he had a bunch of ice cream recipes where he wasn't cooking the egg yolks, but it was still a custard base wasn't Philly style. Basically no one in New York mix Philly style. None of the big restaurants I know do a Philly style ice cream. Which is weird even in the pacojet. You think someone would do a good Philly style ice cream? Maybe you can't maybe it overturns and apart I don't know. I haven't tried it anyway. I love good Philly ice cream you do you like there has to be super fresh has to be super fresh. Anyway, so I was like yo Sam, while you don't cook your egg yolks, and he's like, I don't like the aroma and taste of the cooked egg. But I like the texture that they kind of like smooth the smooth texture that the egg yolks bring. And so that the deal with not cooking the egg yolks is what they're not going to bring is the thickness of a cooked cream on glaze, it's just not going to have that thickness. That said, the thicker you cook your Kremlin glaze, the more ag it tastes, so you can't like win on that account. Like if you're trying to thicken up your your unglazed bass and thickening on glaze bass is really good if you're going to serve it as a sauce, right? Or if you're really worried about meltdown so like you know a thicker on glaze base will do a slower meltdown than a thinner on glaze base. And you know, basically all this is from all these ice cream recipes as a flavored perma glaze, right. So but the what you pay for with that thickness is a taste and he hated it. He hated that a taste and you know what I'm talking about. If you especially like for a pastry chef who cooks with eggs all day long, that residual egg knows that you get like after you wash out of stainless steel. You know when you wash out of stainless steel Bane that's had eggs in it, you're like freaking that egg smell. You know what I mean? Like a Sabbioni or Hollandaise? Yeah. So he didn't he didn't like it. So he didn't cook the eggs. Then later on, you know, he started pasteurizing the eggs low temps, so you would use pasteurized yolks. Yeah. So they would still be there would be safe, but they ish, but they wouldn't have that quick note because you can take an egg yolk, you know, up to 57 pasteurize it for like an hour and it still is raw smelling. You know what I mean? It doesn't have that cooked kind of egg thing.

Do you remember any of the conversations happening when we were developing these recipes related to the you?

I remember, I remember it being brought up as a potential safety issue. And then we decided to really wasn't that that would be pretty rare that anyone that was cooking out of this book was going to have a safety issue with their eggs. But also, if it tastes too eggy doesn't taste Italian. I mean, there isn't like there isn't any sort of inherent inherent achiness in Italian gelato?

Are your gelato recipes. Like you said Brooks likes to chew are they heavily stabilized? So that's like true. So there's all these like people were like true totally not true Italian gelato has stabilized to the freaking gills right. So you don't need the melt protection from a thick on glaze bass when you are if you're going to add stabilizers, one thing about adding stabilizers obviously depend on which they will always use you you lasers you use is that you need to you need to punch the flavors up. I mean, that's why like Italian flavors, they're smooth, but they're so punchy, because they have to add so much flavor for that level of hey, you know what I want you to try goes you know what, we should try some time maybe in the next week or so. It's not like commercial quantity like you couldn't do it in a restaurant but the paste that's left over in

I can only imagine Anastasia and I were talking about on the train today. Yeah,

it take a centrifuge you spin it you get the pace, spin that into an ice cream. It's got a it's got like a grainy like pumpkin pie texture, at least a peach that we did. But it's so for rigging smooth and dense because what you do is you take your fruit, your fruit of choice, you hit it with the pack and x it wipes out the structure and everything well and then it just oh what the sweet potatoes nuts if we do the sweet you even like the sweet potato puree. Stossel hates everything. Sweet potato puree, what you do with the sweet potatoes, you take the sweet potatoes, you cook it right? And then you just blend the hell out of it with the same enzymes that distillers used to do saccharification for their awards and stuff, and you get this hybrid and then you spin it To get rid of the liquids or hate and then you just have this like hyper concentrated, super sweet, no sugar added sweet potato puree, just add like a little cream to that mother and spin it. You want to do it?

I'm sure the applications are just infinite. We can make those periods we can make a small

amount like it just in a kitchen aid because you have Atlanta over there at they'll post. It'd be fun, right? Yeah. And we will do it. Tell people about it. But like, even just like fruits like strawberry and whatnot, like, you're just not used to having something that's so smooth, but so high solids. I mean, that's the thing. So hi, friends, I'll give you an example. So when I did, I did 1.75 Actually, I did 1.75 kilos of strawberries yesterday in a batch to do continuous mode on my centrifuge. And I got 13 I got 13 150 mils of juice. So if you think about it, that's like 70 That's like 70 something percent yield which means that the residuals that leftover are psi lead you're gonna need because there's no water. Yeah, I mean, it's I mean, there's, I mean, like, compared it's like, compared to what the original strawberry was. So like, anyway, be fun to play with. And

it's not just like a Driscoll regular available commercial.

You can say garbage strawberry. Yes, it was a curry strawberry, but it still tastes good. Well, there's some advantages to garbage, strawberry. And we can talk about that now. So I'll get to it. I'll say something about the spins off, I should give the pitch right. Stassi is like we're all nervous about this. So listen, so for those of you that don't know, we are pre selling the spins off, check it. The spins are it's the only centrifuge designed specifically for the kitchen and bar. So we're pre selling this thing. For 699.

Make sure to check out the videos and Instagram.

Yeah, I'm gonna put up some more we have a bunch more videos that we're going to put up. In fact, I'm going to ChefSteps on Thursday, tomorrow. I mean on Wednesday, and and then I guess maybe we're meeting with Kenji in San Francisco on Thursday, try to push out we'll do a video on Facebook Live with the ChefSteps and show it

but what isn't a stasis, spins all pitch sound like it's do it by Moonstone.

That's the sassy right? So I'll say this. So like the spins all does 500 milliliters at a time batch, which is more than most home people need for most applications they're doing. But it also does what's called continuous mode where you just stick the pipe, you stick a tube in it, it pumps it through, and just feeds it through and continuously operates it. And so like orange juice, you could probably do, you could probably do like I don't know, a gallon or two at a time without stopping.

And what would you know, to change the basket,

it depends on the solids ratio. So for something like strawberries, I probably wouldn't do more than like, three to three, three liters, maybe at a time because you don't want the solids to overflow the odor. But something like lime juice, or grapefruit juice or orange juice gallons, because there's not a lot of solids in there. So really everything depends on the on what you're on what you're doing. Really the best application, one of the best app, I'll give you some applications for chefs, let's forget the bar applicant, by the way, I will say this, you go to modernist pantry.com forward slash bins all to preorder it. Now, I want to say something to people. So they get this if you do not preorder if we do not sell 1000 of these pre orders that we can't afford to build it and we won't build it less than the angel comes in which we don't expect, right? So if we don't sell 1000 of them, they just don't get made. I mean, that's it. And then I'm just left with that one prototype why I call the people in China that Anastasia and I have been working with for two years on this project and tell him you know what, sorry, folks, we fold it up. We walk away. I mean, that's unfortunately Yeah, I mean, that's, that's what's gonna happen. Yeah. So if you don't order it, we won't build it. But here's one of the people someone came up to me. I'm not gonna say who it is. It was Don Lee. Then he goes up to me, it's like, eight days. Hey, why didn't you just use Kickstarter? Why didn't you just kickstart this? Why you gotta use your own crowdfunding? That's not hey, oh, wait, oh, well, who doesn't? Wow. So Don doesn't talk like that, by the way. But the point is, is here's the reason, one of the reasons why with Kickstarter, part of it was Nastasia need to be honest, Anastasia hates Kickstarter, but like, but she has everything she needs biscuits, like that's going to stop me from making biscuits, right. But the point is, we're really taking the risk on ourselves. And this is what I think is not clear with a Kickstarter, if you if the campaign gets funded, you all of your money is gone into a hole and then you either get the product or you don't well, you know, depending on whether or not the people who are making it are competent, blah, blah, blah. You know, that money is gone. You can't get it back. That's part of the thing about Kickstarter. One of the reasons we did this is we didn't want people to feel like they were taking a risk. It's one of the weird kind of incorrect notions that people have about they feel safer on Kickstarter somehow because it's because I know about Kickstarter, right? So they feel safer on it, even though literally as soon as that campaign is over. your money goes into a pit that may or may not you may or may not ever get your

reward. The other misconception is that money gained earned on Kickstarter is free money, which it most certainly

is not. But in our campaign, you can get a refund up till the up till the very point at which we ship you the unit. So there is zero risk to pledge in the spins all campaigns zero risk. So you pledge now, what you're telling us is that I'm going to walk we're going to spend the money, right, because we need to build the spins off. But at some point, you're like, you know what? I turns out I hate awesome things. It turns out. It turns out, I am an enemy of quality after all, and, you know, you could be like, You know what, Dave, you know, Anastasia, I want my money back. And we're like, okay, fine, boom, here's your money back. And that's one of the main reasons we did it. Is that the risk? The risk is on us. So you should feel like super safe going out there and, and getting it anyway. And remember, you don't you don't buy it, we don't build it.

So what are some of the other applications aside from bar? Right?

So like, so what many reads epi that tell you about the thing we'd like everyone who's chasing stars were like back in the day or anything but things that he does he does he has you have two or three at Noma brings gifts to yesterday. But yeah, but he's got like the Pellegrino like he was like, the top restaurant universe, which, you know, I hate all those ratings. Right? I did test them. They're stupid. They make note? Oh, unless we have one. But you don't I'm saying it's like, the idea of the mean, like, I like anything that helps my, the people I know are good people, like get more business. I'm for people getting business. And if if like awards and like accolades, like this are what it takes for people to go to someone's restaurant who works hard. Great. You know what I mean? Anyway,

those it helps. It helps. Yeah,

I mean, like, I wish that wasn't what helped, but it does. And so therefore, I'm glad when my friends get these things, but you know, fabulous. And Jeremiah got their first Michelin star recent well deserved. Yeah. At the contract. Contract got the star, right. Yes. Contract. Yeah. Well, they're

deserved to win as well.

Yeah. But because we they're joined kitchens. Basically, they shared their like, not joined, but like, there's just one wall between them. Anyway, not talking about it. So. But production is Yeah, yeah, yeah. Yeah. And what was happening? Oh, wait, ready? We're exactly so ready. We're used to in the sassy night, when like someone was like, trying to get all those awards, we'd be like, and we didn't think that someone was going to get it would be like, you'll wake up and smell the Redzepi you know what? It's like, you know, Hey, buddy, you're not going to get there. You're not going to be when he was happy, Wake up and smell it. You know what I mean? Just be yourself. Anyway. Anyway, so the that's neither here nor there. So, Ariel Johnson, who was at the Nordic food lab for many years before she moved to MIT recently. She said that one of the main things they do in a centrifuge is herbal oils. So but they they do crazy herbal oils. So like I asked her they do like almost like one to one herb to herb to oil. So it's like, pastel thick, right? And then they spin the solids off. So like I don't do it that thick because I think it's kind of obscured and I'm not like, you know, I'm not trying to but we'll do like I'll do like two two to one. So it's basically pesto,

you know, take all the water out and it's super stable.

Yes. So what you do is is you blend you can like in the in the in the spins off you can blend any oil batch that has up to about 400 grams of herbs like its sweet spot is around like two or three like 300 grams of herbs. And then you know the balance of oil but it can be any amount of oil you want, doesn't have to be within the 500 and then you add like so you just subtract out the weight of the rotor. So let's say you use 400 grams the verb you take like 75 grams of water, put it right in the spins all started and then feed the oil and all the water goes into the rotor and you get this pure intense green highly stable herb oil with no water in it. And it's like you can't possibly make this herb oil without a centrifuge unless you sit there and you twist you know like one of those fine bags and you get like three drops you're not going to get any yields we get we get something like 80% of the oil back so it's like like super awesome and so I did a pasta actually with I did a I did a basil oil and a parsley oil let's mix them and just because my kids are like my kids are like on a whiny like herbs in my in my pasta but I love that kind of fresh parsley or fresh basil thing just toss the oil in the end deal with the finishing oil toss it off at that and they were like they didn't complain because they actually don't dislike the taste they dislike the idea of of a leaf green leaf in their in their product that's common. Yeah. Anyway, so that's good. I really like again, maybe not for restaurants. But I really liked centrifuge butter while I used to make centrifuge butter because it's

I was really excited about seeing that today but we couldn't find any cream in any of these hipster stores out here.

Welcome to Dell clothes Those, like when I get back maybe like, like, I don't know what your schedule is. I'll come back maybe next week when Atlanta sounds great. And the butter is good. Another classic chef, one update. So you take a fruit, right? And let's say you want to make a really reduced pure, really reduced like fruit thing is Why bro so like the garbage strawberries I had yesterday. What's good about them is they're relatively low bricks, which means if you have low sugar, and the good news about that is is that you can boil it way the hell down before the temperature gets too high. So it stays pretty close to the regular boiling point. So it doesn't get brown notes and you can reduce it way down and then don't sugar was no Yeah, right. And then at the end, you hid the sugar back into balance out the acid because a garbage strawberry is low Brix high acid, but I didn't reduce it enough. But yeah, you could try it I didn't reduce enough I could have gone twice as much but you can't reduce strawberry puree with pectin in it. Right. So So I only reduced this by like twice I could have done it by like four and he you know and hit it with with some sugar but or you can hear the hydrocolloid

kind of tastes like shit if you're like, No, I'm kidding. It's really good.

I mean, it's good, right? Yeah. I mean, but you could have reduced it like it's like jam almost. But anyway, so like,

it's really fruity. It's really bright. Yeah, yes. Good. Yeah.

So like, but I could have, like I say, reduced it by another. Like if I had taken literally I was like, I thought about this as I was walking out the door, I was already late. So I put my widest fry pan on my stove, dumped the strawberry in was like, like, tried to take as fast as I could. And then like as I knew I was going to buy in fact, I missed that Subway, the one that would get me here on time I poured it into that container, took a couple spoonfuls of sugar with a sugar cane,

but I'm there's no there's no residual flavors from the enzymes are zero,

you're using like, you're using like zero point, like 0.2 to 0.4%. They have a vaguely kind of a fermented fermented aroma, but they're you know, and this one only uses one enzyme anyway. Also,

the color is so brilliant, right? It's incredible.

David, you say what the size of the devices of the spindle,

it's about the size of a food processor. Here's the thing. If you look, here's the other thing, right? Let's say, let's say you want to have a centrifuge in your restaurant or bar, right? What are you going to do? You're going to invest $8,000 on something that takes up half of your prep area? No, that requires training for someone to balance it. No, because here's the other thing. Let's say you could afford it right now. Mark, what's the worst thing that happens when you're relying on a piece of equipment?

Some knucklehead goes and tries to use it when they're not qualified.

And they and they break and they break it, then you're out two things, you're out the money and all of a sudden you're at six on all the products that

you can't make it on another way, right?

Right. So you have two or three vitae preps. So when a knucklehead breaks the vitae prep, which invariably happens exactly what we do. Yeah, you have another vital prep there. So the good thing here is you can test out to see whether you like having a centrifuge, right, and then you could get a backup because they're so cheap compared to like the big size centrifuge, you know, anyway, that's what they think they like what I was thinking about it, like one of the main aside from the size and the cost is just the lack of backup. I was so nervous like at the I always had to centrifuges, real ones big ones at Booker index, because I needed them. And when one died, and we were down to one, I like I was constantly on edge that it was going to die. It in fact did die and I had to run borrow Wiley centrifuge. And so like I remember his interviews, where it's a real kind of a nightmare to be so dependent on such a large, you know, 300 pound thing that cost, you know, eight grand,

it's very, a lot of your production is coming out of it. Yeah, I

mean, like, some 80% of our menu had something that's gone through the centrifuge, like not necessarily like huge quantity, but like all the clarified citrus, all the, you know, all those things,

some of that stuff won't take the carbonation properly. If it's not

clear, none of it none of it you need to clarify everything you're gonna carbonate especially going to pre carbonated me if you're gonna squeeze a lime in something afterwards be fine. But you know, if anything, you're going to pre carve, you need that? You know, and plus, I just enjoy clears rooms. Anyways. So those are like, you know,

for example, that your new bar, how many of these spindles would you perhaps have on premise? For, for

for? Because what if you have four that matches the actual, like real time capacity of the big centrifuge, but you could task it with four different products, or you could do continuous. So if you have four spindles, you have the actual like real time, it's actually faster because they clarify faster than a normal centrifuge, because they have less distance to go. So you're actually at a faster throughput with force force pencils, and you are with 110 1000. And you don't have to worry about the balancing. No balancing. Yeah, you can run the product separately. You can open it you can look at it while it's running. Yeah, you don't I mean, so it's, I mean, that's what I'm going to do, I'm not even going to buy when when we reopen which by the way, I'm looking at space, you know, but when we reopen the won't be called the current day. So unfortunately, I don't know what's gonna be called What do you have any good bar names?

What was what did you say the Arnold name means again?

i What's it called? What's it called? I focused on some of the people at the bar last night. Eagle power and they're like now I was like, here's how it works. Here's where Eagle tower is, right? So you walk into whatever the actual bar name is, right? Whatever it is, right? We're talking about Roshambo. Yeah, yeah. Anyway, so you're you walk into roshambo and you're like, I want to go to Eagle power and they will take you downstairs into like a little like boiler room thing with just one seat. And if you were at the eagle power bar, like that's it, that's it you are Eagle power. Or alternatively, we just like clear your service. So you know, when you walk in, like we give you the class, we give you the everything right? You just say equal power. And we clear your service and your menu handy like a special service and the eagle power and we put like a box around you. So you are in the middle power zone there. The other the other specialty bar because we can have multiples if you know, creamy tins because I have so many recipes with like cream syrups and we're like creamy too, because that's a bartender's worst nightmare. Yes. Is creamy, creamy tins worst. Okay, so should we take a break? Yeah, well, let's take a break come back with more dual poster like cooking issues.

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did. Yeah, I was super impressed. Because I'd seen just video of some of the earlier prototypes and the thing looked like it was going to take off to Mars. I was scared for your life, trying to operate that thing. But this other one is like really tame It's quiet. It's like the spin is it's like a pleasant noise.

And you value some your your account your account club, right? I mean, you're you're you get when things go wrong. You get sad right now. Yeah, like I picture you more as it takes too much energy. Yeah. You've heard the flu years ago. Why did you hurt the food? Yeah, you know, I mean,

I mean, my general philosophy is to remove variable forever from the equation prior to service. So that when you're in service, you can just go

in there most of the times those variables for air the cooks, especially with you know, not are not my I've met a bunch of your cooks here. cooks are fantastic. How many do you have 8 million?

Yeah, quite a few. Like, seriously, how many people work many dozens. Many dozens?

Like over 100 people work there, right? 200 200? Yeah. 200 people work there. And you have what? 8000 seats. 60 in the kitchen. You have 8000 seats. How many seats here? 400 seats. Come on. Really? Yeah. 400 seats. So that's like, that's like a high school. It's big. Like a whole high school could have their graduation if they had the money. The whole high school could have their graduation parties

in 24,000 square feet. So it could actually be many more seats. So actually consider myself fortunate to only have 400

Yeah, so also like, I was thinking about this the other day, because we've talked about this remember WD 50 or so. Wiley's restaurant, Wiley's restaurant was kitchen wise a cooks paradise is crazy. It was like his ratio of of back to front of house. I was like I was like, like a kitchen that luxurious will never be replicated again. But then your kitchen is pretty freakin luxurious. I mean you I mean, but you do a lot of you do like a lot of work in there doesn't necessarily go out to the floor right or to use it just very luxurious. We just have like a super luxurious food.

The actual story that probably most people don't don't know about was at one time, I took a walk with Mario early on during the demolition phase before the construction actually started. And he simply took a look at the room and took his orange clog, and drew an imaginary line and said, No dining room past this point. And that's how the kitchen

was, you're like, what am I gonna do with all this space? He's like, I don't care. I don't care pretty much. Wow. So So what is it like, just basically, like not having to like, not having to be in kind of crushing evil death for kitchen? What's that? Like?