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Hello, and welcome to cookie issues. This is Dave Arnold, your host of cookies just coming to you. Network every Tuesday from you know whenever was to like about one o'clock broadcasting from Roberta's pizzeria in Bushwick. Calling all your questions to 71849721287184972128 joined as usual with Anastasia the hammer Lopez Aidan good. Yeah. Got Dave in the booth. Yo, and we have Paul Adams formerly of Popular Science. Hello I'm no longer at Popular Science no longer so is it my Sciences The science is not popular or science is

still popular. I am however unpopular

so up until very recently, Paul was the editor of popular sciences web content in general. But in most specially was their drone editor and their food editor. Yep, yeah. Not drones and food. Although I was discussing yesterday, Nomad, the restaurant Nomad might be the first I mean, I haven't spoken to them about this, but it makes sense that they would be the first like, drone operated pepper grinder.

What do you think like Does that make sense?

Because like they're always at the cutting edge of that kind of thing. And like you know, you want like pepper to just kind of appear you don't necessarily want a waiter with the giant pepper grinder?

Pepper drones kick up a big downdraft.

Well, that's something that has to be worked on. I guess what about an overhead pepper gantry like an X Y pepper gantry? And like an x x y truffle shaving gantry and an X Y like fresh parmigiano gantry cigarette goes overhead and just says what do you think dial in the coordinates of the plate? The end just hit that we love that? Wouldn't you love that?

Yeah. I think drones are optimal for slicing meat that well you

mean asked rotors? Well, you know that the people have worked on the butcher robot, but the butcher robot is actually one of the most difficult robot problems that exists because, in fact, the we are one of the interest if you read mechanization takes command by what's his name, Siegfried Gideon, which is kind of the classic work on it. In the rise of mechanization, like one of the interesting things about assembly lines is they were awkward at first really applied to food preparation problems like baking, but also things like butchering pigs. But the problem is, is that unlike things like guns and cars, they can't be fully fully automated because pigs themselves aren't widgets. We don't I mean, we've tried to digitize the pig as much as we can, and the chicken and whatnot, but still requires some human intervention because just like a lot of stuff, so people have been working on the butcher robot, something they can actually robotically take a non widget and break it down. So it's, it's a tough problem.

There's a ways to go. Yeah, but I think like hanging up or shooting above the table and manually flying a drone into it. So shreds of it go everywhere.

That's pretty pretty hardcore during a pretty hardcore drone. No, what do you mean like it's push you to is tough and you want you don't want like get hacked to bits. You don't want for you to pull pork, I could see you doing pulled pork, like you throw a more shoulder up in the air and fly a drone through

it. You might jam the rotor into the pork, though, and not into a prosciutto. No, because it's more stiff. You could really just kind of have a greeting effect.

Stars Would you would you burn a restaurant down there tended to do that with bushido, would you just walk up to the restaurant and just like, light your drink on fire and throw it in? Yes, yeah, probably. Speaking of drinks. Yesterday, I had my first of the four Monday's I'm going to work at otoa slinging drinks. Anastasia hated the drink that I made for her. So I will say a little about it. Sounds great. I liked it a lot. I think other people liked it a lot. You know, the amaro Charo? Yes. It's like, you know, the central of Italy thing. So it turns out that if you add water to it, and then the problem with the straight carbonating, like amaro spritzers, is that they tend to lose body as they're diluted down. Like the whole point of a carbonated amaro spritz thing is to have kind of a low alcohol drink, right? So you're not clocking in at like 13% 13 14% You're clocking in closer like nine 10%, eight, nine 10%. Yeah. So when you're down there, in fact, this is exactly yes, right around there. So like the problem is, is that you start losing body like viscosity. Now, you don't want to dope that up by adding sugar because the whole point isn't to be pounding a sweet soda is to be pounding something kind of refreshing and bitter and whatnot, right? The answer is of course you got glycerin, so it's gonna suck. Yes, you got glazed, of course, the answer. The answer is always glycerin. So you add it doesn't take a lot, by the way. So like, you know, like a whole liter bottle of of product, we can, you know, would have like 15 mils or so of glycerin or less, it's might actually, it's let it's way less than 2%. I put in like, way less than 2%. So maybe it was 15 per bottle of Charo. Anyway, so it was like not a lot, but it makes a noticeable difference. Salt, right, and then carbonated it. And then I served it with a squeeze with a lime wedge you could squeeze in and it tastes remarkably like a Coca Cola strangely, even though the acids not there, but the over notes of it. So we called it Roman coke. Get it? Yes, get it. It sounds tasty. Do it's good that but for the first time in my life, ever, I served a carbonated drink over ice, kind of like Spanish style. So I put the ice into a Collins glass or the Collins glass down, dumped out the extra water poured in the drink and says he's like I don't like it. I just realized that Stassi hates ice and in her carbonated drinks. That's why she didn't like to drink. If I had just poured her the freakin drink in in a wineglass. She would have enjoyed it. And you know what? Like, crap on me for not remembering what Anastasia likes. After all these freaking years, I was so caught up in like the fact that I was doing something I hadn't done before. That I stopped thinking about what Anastasia like, like so like, whenever like, it's so crap on me my fault. My bed last night. I was blaming her. I was calling her a bad person in front of people. Which also true, but in this case, it's like it was totally, totally

a lot of people don't like rocks.

Yeah, yeah. Well, they shouldn't order a drink on the rock then. I mean, if it says on the rock, I didn't even see it. Nobody knows why wouldn't start to think I'm gonna serve a carbonated drink on ice when I've never done it in my life. So by the other hand, like because what's pathetic about it is is that well, you know why it is is because I remember very unusual things that come up a lot like so. For instance, Cesare Casella friend Jeff salumi maker extraordinaire. Only enjoys sparkling wine, really, he'll drink anything you handle but really what he wants is is sparkling wine. And he wants that with ice in it. Sure, that's what he wants. So I get it for him says cuz I don't want him to have to walk up and deal with some bartender person who's like you want what? So I always as soon as I see him if I'm working by just get it for him. That way, there's no sort of any sort of interaction, right? Because you don't want to have to have that interaction. But I feel I think I've said this on the show before I think chez rea has earned the right. Really anyone has earned the right to have a drink exactly the way that they want it. As long as you know what you're getting into. Yes, within reason. Within reason, like, you know, if someone wants to do something that's literally violent, revolting, you know, at a public place, well, they shouldn't do that. Yeah, like your ability to have your drink the way you want, like stops when I Rach you know what I mean? And certain things hurt me. But if I'm not a customer, it's not a problem. You know what I mean? Like it doesn't hurt you if you see someone having ice in their in their champagne does it doesn't mean to hurt us does but to see someone do something horrible to you don't care right there. They're drinking it. Yeah, I mean, it's still What do you think about like when someone takes like a fine wine and dumps like Pepsi Cola into it? Like would that would you be like could you just get up and walk out?

It hurts me when people drink of fine wine quickly.

Does it hurt you when I eat good food? Intensely quickly?

Yes, do

Jiro Dreams of fast fast food that's basically fast is fast casual restaurant was fast. So the mean I was dressed casually? Yeah, we know Mark had to be dressed casually because he was still on the he's still Yeah, he was his behind was still set on spray from his trip that you taking right beforehand. So you know, fast casual those four years formal looks.

sit at that table forever to eat the candle.

Whatever it was, yeah. Well, you know, like men's men's formal pants. Do you know they have a second button on the inside that you can't see? Did you know that? Yeah. So like formal men's pants, like have a little button over on the left side, like right where the thigh is. And I don't know why it's there to be to be honest. I don't know why, why they have that, too. Even out the tension, I guess from the button that's on the right side up above? I don't know. So anyway, so you can't wear that kind of pants. If what you need to do is rip those suckers down. You're set on spray. Yeah, you don't. I mean, that's a short situation. I'm anti shorts. I detest shorts. But in that kind of situation or some sort of baggy thing.

You had a lot of people that last night. Did you bring your funeral suit?

Oh, yeah. So Well, I was bartending in a three piece suit. And everyone's like, Oh, you look so nice. I'm like, Well, I was at a funeral. They're like, Oh, my God, I'm sorry. And I feel bad. Which is kind of the best. Well from the Stasi, is you know, there's a Peter Kim who couldn't be here today because he's tool. So it wasn't his funeral, right? Yeah. No, no, not yet.

I saw him last night. Yeah, his voice was very Froggy.

Yes. Yeah. Froggy is in Little Rascals Froggy. Number A little rascals. Froggy. I forgot I was gonna say about Peter. But he said something about what we're talking about. Tonight will come to us. Anyway, funerals. So when Peter wasn't involved, obviously you

never did the cherry thing that you're going to do with the three generations.

You missed out? Oh my god. That's totally right. Well, let me describe what happened that Sherry probably still exists. I got a text Gerard. He can't eat that. Sherry now. We're going to do so my stepfather's father, like died on Friday. He's 9696 years old. Good Ron, kind of an amazing guy up until he was sick for about two weeks. Maybe. So, you know, prior to that, 96 years old, born in 1928, like a horse, lived in his own house. You know, love loved life. 100% of the time, loved life was the last in a long line of butchers. So like for generations, basically there was an alternation in names. It was He was arc Angelo. Okay, arc Angelo Carmen Addonizio. And then it went back then his father was Carmine. His father was arc Angelou, the next father up can you guess? Carmine, and they're all butchers from like these tiny towns, you know, in Avellino area in in Italy. And they came over the, you know, the grand the grand, you know, my what would be my great grandfather, Carmine, who's they went by nonissue that was his name Nanu that was the name that they call him to his face. Everyone also had nicknames that they were called, not to the behind there, but everyone everyone in the family has it like and they're all mean like horse's head three curls like all sorts of some of the Wonder. Not too too young not worth not worth an epithet. So the I wasn't part of the politics so much, you know, I'm sure I'm sure I did because they'd never told me to my face. You know, when I should ask someone like what was what was I called? You know what I mean? If indeed I deserved a name. So came over in 1908 saved up bought a butcher shop, it has his own shop in the, in the north end of Boston in the 20s called Addonizio brothers because he was and they would go and so George father, you know, the, you know, Addy Angelo Papa, who just died, he was the last generation that was running this kind of old style of butcher shop where they would drive a truck up Canada's colored truck, pickup live lambs in from farms in New Hampshire, come down to Boston, slaughter them, and then hang them up in the shop in the old days, so there's a picture from the 30s, which I you know, if I get a good copy, I'll put on Instagram of like sheep with the fur on hanging in the shop in Boston, with a live sheep in the back that they were like, you know, not really talking about Gerard my stepfather remembers like him bringing live goats in and the goats like smashing, you know, one goat butted him. In its head live live, all this live, live footmen are doing their own slaughtering, they would slaughter their own cows, although I don't think they would go by necessarily their own cow. So they were like real old school. Butchers in the north end of Boston, and just crazy insane stories about getting ripped off, like preventing a rare getting back, even at people that have ripped you off. Like these guys would rip them off on the price of live lands. So they would drive the truck in, and then they would put it they would have Canvas in the back of their truck too, they would put all these rocks in like a hold in the truck that couldn't be seen, then they would weigh that truck, then as the lambs were coming off, they would like dump the rocks onto the back onto the ground. And then when they waited, they would have the difference in that because this farmer had ripped them off or something else on like a land that they had sold them before. There's all sorts of crazy, there's this crazy story, I don't even know if I should get into some of the crazy stories, like one of the crazy stories they would tell is that, you know, they no one wanted to lose any money. Like everything, everything was you know, down to the tee, you bought a live animal, and you sold every scrap. So like with with cows, they would take the skins over and sell them to Tanner, who would make leather. But with they they sold a lot of meat to actually the Chinese community and the Jewish community in in Boston. And so they hire a rabbi to come and do the koshering thing, right? So one of the things he would tell me is that, and this is going to horrify people, so prepare to be horrified. So like what would happen is they would like they had to pay the rabbi to do the certification on the animals one way or the other. So in other words, like animal passes, animal doesn't pass Rabbi still gets paid. Right. And this is good from a rabbi point of view, because you don't want the rabbi to think that it's like, you know, that their paycheck is dependent upon how many animals they pass, right? So one of the things they used to search for inside the cavity was that the that I guess that the lung, the pleura was not attached, right, or something like this. So they used to know this. So they would make a small incision in the upper part that wasn't where they were checking, and they would stick their fingers in and just verify that and separate out the pleural lining from the thing so that it was all kosher. They would they would kosher the animal. So it's like, not cool, right. But in the same way, I can't I don't respect I would never do it. But it's kind of an interesting story. Right. The other thing is, is that Gerards grandfather, so the great grandfather, in the in the 20s 20s, or 30s, made a bunch of brandied cherries, and I had one when I was a kid, they were still good in the in the like 80s, which is when I had one, and there's still I think three left and now I have the regret I wanted to have waited so long wasn't I wanted three generations of Athanasios to get together and have the last three cherries and now it's too late. We'll have to wait for another generation to have three generations for the last three cherries. Maybe we'll wait for the cherries to be 100 years old. I'm not sure whether he still has the cherries anyway. You gotta call her and Lonnie cannot take that. Yeah, caller you're on the air.

Hi, this is Jeff from Las Vegas. Thanks for taking my call. Hey, how you doing? I'm great. I have a question about canning. I'd like to do some canning for the holidays for friends and family. And I was looking at some some recipes to do that. And they were really pretty simple recipes. Things like strawberry sugar, lemon juice, but they say that you can't double the recipe. And so I've been having a hard time figuring out when can I double these recipes or not double the recipes and I was wondering if you had an answer.

Well, so yeah. The recipe in front of you.

I don't I unfortunately, I don't have the recipe in front of me. But

does it involve boiling?

Yes. So it's water bath canning. And you know, straight up, break down, say like the strawberries, add sugar, add lemon juice cooked down and then and then process through waterbath canning,

right. But in other words, there's two things that are gonna go, there's two things that can go wrong with recipes that say you can't do well three, I guess there could be actually something that is like changes when volumes get scaled up and scaled down. But usually what happens is in a recipe that says, for instance, boil for five minutes, you're gonna evaporate a different amount of liquid out of that recipe in five minutes than you would if you were doubling or tripling the batch, right. So one place a recipe can go wrong is at that stage where you're doing the initial boil with the sugar and the acid and the strawberries. In that case, you know, I think, obviously, with a larger batch, you're going to need to boil it for the same surface area of pot, you're going to need to boil a little bit longer, because what you're worried about there, and this is not a safety issue, like what you're worried about there is that the texture of the product is going to be right. So I typically don't ever listen to what a recipe says in terms of minutes anyway, on a boil for something like a jelly or preserve, I always just pull some out and test it and take a look at it and see whether it feels right. Better recipe. The problem is also you're not typically boiling those kinds of things until they're a very high temperature because you're not relying on the sugar, you're only relying on the high solids to help set the pectin. And it's the pectin that's doing the sending, right. So it's hard to test from a temperature standpoint, usually. So that's one reason why people can say the recipes can't double. But you can kind of get a feeling. And I always just if you boil longer, like unless you boil a long time, in which case you're going to hydrolyze the pectin because of the extra acids in there. You know, boy, we like having it simmer for a little bit longer to evaporate off more water is not going to really hurt you is probably going to give you a little bit of a harder set the same way that if you're doing like a cranberry sauce, and you and you don't, you know, boil it long enough, you don't get rid of some of that water, then you get a looser set on your cranberry than if you evaporate more water offer us a wider pan is another thing. Now the second thing is more of a and by the way, let's be honest, like jams, more, it's gonna be mold, it's not going to be something that kills you, it's going to be that you didn't pasteurize and get rid of all the mold. So there's no reason not to, as far as I can tell them, please someone in the chat room try and chime in here if I'm wrong, but there's no reason not to double treble, Quinn quintuple that whatever you're going to do to it a recipe, as long as the individual containers in which you can are all the same size, they should react the same way, as long as the vessel you're canning in. So if you have a pressure canner can actually bring all of that product up to the right temperature, right. So as long as as long as your stovetop has enough thermal output to get a larger canner up to canning temperatures, right, then everything should be okey dokey as long as the size of the cans themselves. Now, if all of a sudden you're going to be like, Well, I have a jar of the size of a number 10 Can well then you know, that's going to take a long time to heat up in the middle. And that's not that's not so, so good. But you're dealing with what I like to call a non deadly product, right strawberry with sugar and, and, and lemon juice is not going to be deadly at worst will, you know you won't kill all the yeas and you'll get some sort of nasty, yeasty, moldy thing in it. But you know, your chances of death are very low. Well, because of that mean our chances are 100% Right, but you know what I mean, but in terms of that it's secure. Okay.

So it should be more of a textural thing then because you're just not getting the evaporation in the larger quantity.

That's my guess. What do you think, Paul?

Yeah, I agree. I'd say it's not just texture, but the more water you cook off, the better your preserving will be if you have

Yeah, I mean sometimes though, like preserves can be too hard. I mean, I you know, it depends on the look and the level of of pectin. And then also the other problems like sometimes you don't want me also like to tech like the more the strawberry breaks down, but you need the strawberry to break down or you won't release the pectin. I mean, there's no win there. Right. I mean, it's like,

you just don't want a canned super unreduced jam, because it will not keep

Yeah, and a lot of water and nobody Yeah, nobody wants also Nobody wants a really watery jam. Anastasia. What happens when someone hands you a jam and it's so watery that it like rolls off the side of your toast? It's the worst right? If you're like, Who is this person? Why did they make the gym? Why didn't they just go by smoker smoker? Does it run off my toast? So you say yourself, but if you're gonna make a small batch, you can make a batch and see how your strawberries work because you could always add pectin if you need to, you know? You can even cheat. You can even cheat. No, you're not supposed to reset. You can always just dump more, we boil it and do it, but I mean, not not ideal or add more sugar. Sure. Is this helping or no?

I think so. Yeah. That's the best explanation I've gotten so far. So and it gives me a good place to start my Kool

Aid. Dave has anyone in the chatroom chiming in on on jams? Let me check get back to you. All right, we'll check and get back at the

top of the call. Dave, you said there are three times when you can't scale. Will you go the

third one times the third? Well, the third one is there might actually be some reaction, right? So like, if you, you know, if you're like trebling the amount of baking soda in a mired reaction thing, it might not scale, right? Because, you know, you're probably added a little more than you needed that first time around. But doing that three times in a row might not scale out, right, you might not break down the extra, there might be more residual. I mean, I don't know, I'm just there might there is there's the possibility, I haven't run into a lot of things that don't scale. But the other thing that's interesting, like in cocktail batching. The other problem is, is that when you're scaling, you're usually saving a product longer than you would otherwise. And so when that happens, things can change. And so sometimes people think it's the scaling that went wrong. Well, no, it's the whole time that went wrong. You know what I mean? So there's, there's, whenever you're messing with a recipe, it's just you have to analyze Well, what is different now from when the first time that person made this recipe? Right? So is it? Is it the fact that you're using different equipment? When you scale it up? Probably? Is it that you're using it in a different way for different length of time? Maybe? You know, and those are the main things it's like, like, what, what actual process variables are changing when I'm scaling it up or down? Typically, most molecules don't know how large their environment is beyond a very small scale. And so, you know, they can't know what's going on, you know, chat rooms, also saying scaling up without scaling the pan size will change the water loss. Yeah, I think that's pretty clearly what's going on. But I don't know why recipe people aren't clear on that. See, this is the problem. If you're ever in a position where you're going to write a recipe, right? Your editors will, will will beg you to make it as simple and stupid as possible. And I think in a way that they're right, there's a whole bunch of people out there in Amazon review land, who don't want any actual information, but then I feel like that's not us, right? The people that are listening to this show, or me, like, we would just prefer to be told quickly, right? Like, this is why this is like this, like, you could do it in the introduction to the book, you can do it, you know, short thing at each individual recipe, you know, C section on scaling recipes, right? Just prints C section on scaling recipes, but no one ever does this. And so they're like, they, you know, they propagate these, they probably get these weird, like, myths, and especially people who are technically minded if someone says something specifically, like you may not double this recipe, right? It's more like, Well, why you know what I mean? And then if they don't write the, you know, section to go with it, this is why, you know, and then you put a big thing at the top of it and says you make if you're not going to ever think about recipes, ignore this section. Yes. But if you are not an enemy of quality, read this section. Assassin. Yep, go ahead.

I'm sorry. I guess the last part of the question for me then would be is there any particular instance you can think of where it would be dangerous to try and, and double like, I understand what you're saying about the evaporation and, and surface area and whatnot. But is there anything I should be looking for particular types of ingredients or something where I'm actually creating a dangerous situation by like, kind of doubling or something beyond what the recipe calls for?

Well, the only time you're gonna get a dangerous situation, I'll give you an example. Like, let's say you were to take a cube of mushrooms, that is like five feet on a side and pack it's solid. And then all you're going to do is pasteurized those mushrooms. So you're not going to kill the botulism in it, you're not going to wipe out the spores. So you heat that very, you know, slowly over time and it's been five foot block. It's gonna take a long time for those mushrooms in the center to get up. You have a very good chance of developing some botulism toxin on the inside of that five foot block of mushrooms that you're cooking at at a low temperature, because you've made the recipe too big and you can't heat it adequately and the recipe, if the recipe then said, Okay, well, I'm going to take those mushrooms up to, you know, boiling point and hold them there for a day, you would actually wipe out the botulism toxin. So that wouldn't be a problem, you still wouldn't wipe out the spores necessarily, right. But it would probably be safe to eat at that point, but just taking it, whereas taking mushrooms and a thin Pat bringing them up to pasteurization temperature, or whatever you want, and dropping them down, is 100%. Safe in that situation, as long as you're not trying to hold them, you know, as long as you realize you haven't wiped out the botulism, you like it, they're safe to eat at that point, right not to keep forever. So you know, that's the situation or like, for instance, when people cook too many pieces of meat together in a bath, and they get back bloat because they have local bacteria growth, because the product doesn't heat up fast enough, because they've overloaded their equipment, right? That's where the thing that's where it usually starts getting unsafe, it starts getting unsafe when there's equipment overload. And so that you're not adequately heating in the times or with the profiles that the recipe, you know, the recipe asked for most of the time, that's, that is also still just a quality issue. But sometimes that can be a safety issue. I mean, another one, let's say you're using, you know, a curing salt, or something like this, if you scale up your recipe to the point where you can no longer efficiently coat all the pieces of meat with your, with your salt. If you're doing a dry salting, well, now you got a problem. You don't I mean, or if you increase, or let's say you're making a sausage, and you have to do your primary bind, but all of a sudden, you know, you've been making recipes and a Kitchenaid you know, and now you have to scale it up and you're doing it in trash bags, trash cans, you know, like 50 Gallon Trash cans, and you no longer can move the the product around, well, you might get big chunks of meat at the bottom of that thing that hat don't have adequate salt don't have adequate whatever. So it's like, when I'm scaling up, usually I'm asking myself, am I introducing a problem based on the scaling down to goes the same way, like there's some minimum amount of water you can evaporate. So like scaling down is actually to me the hardest, like, especially with sauces, trying to make a very small amount of something is almost impossible. Because, you know, you heat up your your pan, and by the time you get around adding the next ingredient, the other thing has turned to like caramel burnt caramel at the bottom of your pan. So it's like, to me scaling down is a bigger problem. But you're always thinking about how the shift is changing what's going on with the product. And I think if as long as you're thinking that way you'll be okay.

Well, thank you very much for your time. All right. Thank

you. YouTube. So should you want to do the announcement of some questions? Announcement because announcement? And then Okay, so, so here it is. So, Stasi and I are planning on, hopefully on Black Friday, because we just can't stand not ruining thanksgiving for ourselves, right? It's just like, we can't stand it. Like anytime that Anastasia and I have what might be a decent Thanksgiving. We're like, you know what? Let's ruin that. You know what I mean? One way or the other, like, you know, maybe Anastasia will have a fight with her family or maybe like

she'll you'll serve Thanksgiving at 7pm which,

by the way is fine. And then like the you know, it's like, you know, whatever, I'm gonna get into this later. So the so here's the thing. So we're planning on so in other words, get ready for a booker index centrifuge pre sale to happen on the Black Friday. Now. Yeah. And the reason why is that we we are almost done, approving the tooling. So we, we need to pay for the tooling, it turns out that you need money to pay for the tooling and a bunch of other things. But we are going to we have the prototype that is fundamentally a production, a production prototype pre production prototype from the factory. So we're gonna show you a video that it does 500 milliliters at a time it's a little bit bigger than a Cuisinart food processor. It also has the ability to do continuous centrifugation so we'll have a video out about that and I have tested all of the relevant all the some of the relevant recipes so I can talk about that. A little bit advanced but for chefs it's going to be really great for herbal oils which is fantastic for herb oils could do it in large quantities for bar obviously I've you know all kinds of citrus juices like strawberry juice it can do whose dinos you know, it's meaner aids, it's gonna be a lot cheaper. We're the retail price we think we think we think don't hold us to This, we think the retail price is going to be 799 99. But then we want the pre sale price. Don't hold us to it. 699 99. Yeah, so and what we're going to do is we're going to have a, because because we're going to do a pre sale, probably not a Kickstarter, I don't want to say who we're going to partner with, but you know who they are, and you probably like them. But the cars and stuff you know, are going to talk to them, in fact, like later this week to iron it all out. So hopefully more news next week. But the what we're going to do is is, is it unless we have a certain amount of interest, we're just not going to do it at all. So we're doing we're basically saying you sign up for the pre sale, if we get our go number, you know of sales of pre sales, and we need to sell quite a few like I forget what it is for our go number, but it's not a small number, because it's expensive, really expensive to make one of these things, then, then you're charged your pre sale, and then we hope to deliver sometime in like June next year in that in that area, but more details to come as the Black Friday approaches. And good news, it will work in Europe with a transformer like that. So it will work on 50 or 60 cycles, but it isn't 120 machine but all you need is the transformer and we'll figure out which one you need to buy so I don't want to hear it's not like the Sears all where it's a free international nightmare. It's gonna be much easier to work with. Is there anything else I should mention about that says no, that would be did you say that it's

only going to run at that price for a certain amount of time.

Yeah, till we make the number we need to go and then you'll

never be able to get it at that discount price again

Never again no and also to revise something else on the on the Booker and DAX are not really more of a cooking issue searches and associate started work again on the enemy of quality shirts. Yes.

Look for them at the end of the month.

Now you have first of the month going through my head. United song. Yes. All right. So I will not sing first of the month and I cannot get it isn't a Broadway it is no, it's no. It's the first of the month. Okay, let's get some questions. You wanna take another caller? Caller? Caller caller you're on the air.

Hey, y'all. Hey, dude. Here's my question. I'm doing great. Thank you. Are you guys all right? after Thanksgiving,

I've got to do some huge format cooking.

And I would prefer not to have to buy a gigantic pop and buy gigantic I mean, like four or five feet across. Ooh. So I'm wondering if I was just just buy great, thick gauge sheet of steel from metal shop? Is there anything I have to do to it before I could let food going contact with it for cooking? And the same question kind of goes for like rebar and stuff like that. There's anything I could do to

it? Well, possibly even why is the rebar need to touch the food?

Well, I I asked that partly because I don't really have a menu in place yet. I was going to kind of figure out what my cooking tools are going to be first and then build a menu around that. So got a really it's like either or is one better at one easier to prep for food?

Got it? Well, you can get used food grade barrels, right. And the problem is most of them are coated with with paints you can burn them off. I don't know if cheap sources like you might be easier just to get like a giant cheap used pot somewhere. But the answer is is that cold rolled steel is fine. You have to rub it scrub it and then you're gonna have to probably season it or it'll or it'll rust out you can season it with if you get spray grease like like Pam and a weed torch, then you can you can seize in anything you want. It just takes time to season this stuff out. Rebar I haven't studied rebar in a long time rebar is often coated with stuff you know to have it bombed better with the concrete so you're definitely not going to want to use the green rebar but I don't know whether or not regular rebar by the way for those of you that rebar is the is that is the this the steel pieces that are meant to reinforce concrete and they have that weird kind of pattern on it and rebar has this one advantage it is so cheap rebar is so cheap. And you can well to rebar but I just don't know whether anything's in it. You know that is going to cause you problems coral steel fine.

So really quickly so you think if I bought a food grade like 50 gallon drum barrel that I could have somebody just cut that thing in half and use it like a pot.

Oh yes. Yes, I mean, would I

get one of those in New York City?

I mean, I'd have to look there. These are expensive, but people sell them stainless, but you can get them used. Like, I don't know. I've never I haven't bought I used to lean back when I was younger. I used to just get ones and just burn them out. But like that was, it's disgusting. Have you ever burned out a 5055 gallon drum before? It's disgusting. It's like really bad. And like the paint fumes were just going and going and going. So we like we were doing grills we were doing the old 55 gallon drum grills and so we just torch cut in half and that was a paint that was a paint nightmare to begin with just burning the paint off when it was torch cutting cuz we were we were didn't have a plasma, we were using old school like oxy acetylene, no one had plasmas back then. And I mean, some of them did, I didn't. And then we just put them up on on cinder blocks and just filled them full of stuff and just burnt them for hours and hours and hours. Nasty, nasty. And we were in our grades for it, we were just using like that expanded mesh stuff that actually stuff works. Okay. I have no regrets on that. But like, that's the kind of place you're going to do something like that you put rebar underneath it to like support the grade. And that's where you want to worry about. Worry about that. But I don't I'm pretty sure that those drums will still hold water once they're cut open. You want to do it the long way.

I mean, that's what I would do. If I got one just because it would hold give me a little bit more oxygen.

I don't know how the top seals work on. I mean, there's some that that have removable tops on them. And those things have elastomer seals, so I would stay away from those. But do they like the ones that are actually just crimped shut, those things should work. At the very least, if if you're boiling, you could just put some silicone sealant on the inside of that thing and they'll stay they'll stay good to go. Especially if you don't need to use it forever. You know what I mean? And in fact, I want to say that I saw someone doing nixed amortization and cut in half 55 gallon drums. I think I saw someone doing like like large scale nixtamal under fired horizontal half cut 55 gallon drums. Gotcha. Yeah, and you know what, you know what the good thing about boiling in that shape is a lot like a walk, you get reduced surface area as it goes down. So because you get reduced surface area as it goes down, it's easier to kind of control kind of what's going on. So if you're if you're flat all the way down, then you know, once you get low you can go from like I'm okay to I'm hosed really quickly because it doesn't kind of taper down. And also for expansion. You have more expansion space, if you're boiling in something that is has sloped sides, because the higher up you go, the more volume you get per unit height. And so it kind of help on helps for self boiler problems. And the insides of those things are relatively easy to clean out the the line of gunk around the rims is a little can be a little bit tricky to clean out. But the actual slope part of it is relatively easy to clean out but you're going to want to weld probably something like like angle or something on the cut edges for two reasons. One, to provide stiffness to something that's no longer supported around itself and to so no one cuts themselves on the on the cut edges. You have a plasma cutter.