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Hello, and welcome to cooking issues. This is Dave Arnold, your hosts and producers coming to you live on heritage Radio Network every Tuesday from roughly 12 to roughly 1245 or one o'clock or so. On the heritage radio network for reverse pizzeria in Bushwick Brooklyn. joined as usual witness Tassia the hammer Lopez, how're you doing? Today's task? Good. Are you fine? Got Dave in the booth?

Also fine,

good. Calling your questions to 718-497-2128. That's 718-497-2128 Been a while since we've all been in the studio together. Right? Yeah. That's nice. Last week, I was at the Harvard given the talk and then the week before you were at the sweet sweet Naples. Alright, so let's get right into we have a bunch of stuff to catch up with. Oh, you don't have any interesting cooking? No. Like, you're like ripping the friggin doodad nothing. See, did I cook anything for Harvard lecture? No, not really, right. I don't even serve anything at the Harvard you know what I did do at the Harvard lecture. I showed off the prototype of the centrifuge. Talks about the relative difficulties of making a product Amen. All right, let's get to today's questions because we have a lot but miss Darcy is the the stars who by the way is getting ready, Judy from Malden Center some cookies to taste today. So she's opening them now and reading the description so that we can have a comparative tasting later on today, what's that? What's that signify there?

Was you opening the box? Oh. D in there something.

First of all, I don't think we actually talked about this day that talked about salt last week at all.

You weren't here last week. Week before that. I can't remember that right here.

Here's here's the thing I like this is an interesting fact that came to my head that when I was kids in when you know, people my age were kids. Everybody in their house cooked with the cylindrical boxes of iodized salt. Like we're all familiar with that cylindrical box of iodized salt, right? So, as soon as I started, you know cooking, I've always 100% exclusively used Kosher salt I'm in kosher salt, in fact, coat and so like in my house and by the way, my kids, you know, rarely do they eat out at restaurants. It's mainly stuff that we cook at home. And 100% of it is made with kosher salt. Kosher salt contains no iodine. There's no iodine. So I'm wondering if you know, I mean, my kids, luckily they eat enough seafood. You know that not as much as the triple six mafia with the shrimp and the iodine poison and that's like, my favorite, my favorite rhyme ever of theirs. And I ate so many shrimp. I get iodine poisoning. I love that line. That's from sippin on some sizzurp. But the SERPs anyway, like point lean on. Yep. The intro to that song is kind of amazing, don't you think? So Dave? And I will probably not allowed to play it because we didn't buy any rights to anything, but

we don't have that kind of money. Yet rhyming

shrimp with I believe shrimp is rhymed with with pimp. Right. They there's really like, we have to look up look up the exact lyrics. That's not the important part. The important part is that we I wonder whether we are raising a generation of people with not enough iodine? Probably not, we're over vitamin D and everything that we that we consume, right? I mean, as Americans, we're pretty much over vitamins. But it's just something to consider the fact that we have reduced the overall iodine in in our diet to the extent that we cook with kosher salt, which for me is 100% or molten salt, which also has, you know, I don't think has a lot of iodine in me it is sea salt. So it has some iodine, but I use relatively little molten salt compared to kosher salt. Okay. At Dustin wrote in showing a New York Times article that came out yesterday, do you read the times and says, you know, no, there was an article talking about how in the 60s the sugar industry paid money to scientists to say that it that articles that were pointing to a do a review article that said that the people who were saying that sugar increases your risk of cardiovascular disease were were wrong, and that they were basically being paid by the sugar industry. And so everyone is, you know, up in arms that the sugar industry would do this thing. Here's the thing. And you know, they had like Mary Nestle was quoted in it, a guy named Stan Glantz who's big known for was on the paper, actually, because it just got released in I think, in JAMA. And it, it it was very critical. He was a big tobacco anti tobacco guy. Here's, you know, here's my take on it. What do you think happens? Like, do you like, what does? What does? What do we all think happens here in America or anywhere? A corporation makes a product, sugar, what do they want you to buy it? What do they not want you to think that it is unhealthy. So clearly, they're going to do whatever they can to, at any point, to try to convince people that that their product is good. Right? And that just stands to reason. And so I think, you know, the other thing is, it's paying it out to look at it is actually really sinister if you read it. They weren't paid that much money. It was like $50,000 in today money to two scientists debate to publish a review article. By and large. Every here's what to think like. Yeah, like their recommendations were the those scientists recommendations regarding fat because they were they were very much in kind of the Ancel Keys. Fat is the bad thing and not sugar thing. They probably believe what they were saying. Yeah, they took money. Yes, they gave drafts of their paper back to the sugar industry. Yes, they did not disclose it. No one disclosed stuff like that, at the time, it was kind of the Wild West should have been disclosed. Yes. Is it now should be often is but the fact is, is that there is a false belief among among us that scientists are somehow dispassionate, that science, nutritional science, especially that it is somehow non biased or should be non biased. Every paper that I have read on nutrition is intensely biased one way or the other. So I'm sure that the sugar scientist didn't go to like, you know, Billy and Joe neutral to write a review article saying that sugar did not contribute to cardiovascular disease, whereas fat did. I'm sure they didn't choose neutral people. They probably chose people who already believed them anyway. And this is how stuff works. Now scientists have particular views. They're searched out by industry because they have particular views. And then money does or doesn't change hands. Even if money doesn't change hands. The scientists still are biased towards their opinion. And then if a researcher if a corporation wants to use their research, they will anyway to pull Besides, it's I think the whole thing is wretched. I think, you know, this just points out that I think most nutritional science on either side, if there are two sides or five sides, all five sides is all wretched and horrible, because it all starts with with fundamentally typically the stuff that I've read skewed data interpreted through the lens of people that have a preconceived notion of what they think the answer is. And I think, you know, that's one of the big differences between you know, people who do long term predictive studies or like come up with scientific theories that can be easily tested and confirmed. And these kind of like large scale, multifactorial epidemiological studies, but anyway, that's my thoughts. I'm sure some people were gonna think of a jerk for saying, but that's just the truth. Bobby White wrote in So Bobby wrote in about white Zinn, remember, we're talking about whites in when we're talking about that stuff. And he said, many Sonoma wineries now make a dry Rosacea is labeled as rosy without a great breakdown, but it's often just Zinfandel, or an Italian field. Blend made predominantly out of Zinfandel. There are plenty that tastes like a serious wine, my wife made four barrels of dry Zinfandel rosette work in 2013, and pulled off a barrel for our wedding, which was excellent though it might be a bit old at this point. I can open a bottle and give it a try and send it in if you're interested. But it should not be hard to find a decent example from Sonoma out where you live, Bobby. Hey, sure, try it. I would love to take someone's wedding wine. That'd be sweet. Tasty, if it's still I mean, not sweet, dry, but you know what? Okay. Let's see. So, are we ready to get to the cookie tasting or do you want to do that you want to you want to take some questions, go to the break and come back to your the hammer. What do you want to do? I don't know. All right. So let's do a couple more questions and you decide what you want to do.

Okay, David need to get in on this too, because there's too many

says too many.

We're all going down.

So now we're going back to Les Claypool. This dasya Lopez ABS first and only time has ever quoted Primus on the air in fact, it's the first time I've ever heard her because you said that exact Yeah. You hate whenever I can lyrics you hate it

and all those cookies for for the troops. So that's stuck in my head.

Remember that Domenico case? Oh, good. are getting trapped in the dark teen in it anyway. Like, yeah, it's like unbelievable for Anastasia to it's not and in my mind, I have the whole thing in my head. Domenica Tata Tata cookies, so many so many cookies, alright, so we're gonna taste them. I don't think people people listen to David. Do people listen to Primus anymore?

Yeah, like on the festival scene, I think.

Oh my god. What's the festival scene is that like, like Bonnaroo, although I'd sense I thought you meant like,

they're like a big festival van.

Says festival I think Renaissance Festival.

That's where I have my 14th birthday party at a Renaissance Festival and nerd alert. hurdler.

That's it. You need to sign sirens for meme or meme or like, like those Renaissance Festival? There's some weird business. Did you get any dates at the Renaissance Festival?

You mean like the kind that you eat? Yeah.

Dates, bad dates. Another one of our favorite quotes,

like our fourth reference to the well, like not today just in life.

Only because you don't live at my house where it like comes up constantly. Like, like, whenever my cousins are over, it's nothing but Indiana Jones references like 100% of the time, like mixed up like all the movies mixed up differently, you know, and sometimes mixed up with with other stupid things that we would we do. Okay, from Alan snow. Hope Italy was good and the centrifuge is coming along. Last year, I sent a question about how to get the pectin levels down before the fermentation of Apple to make Apple Jack. Dave mentioned that he was going to answer the question next week a couple of times but was too busy. If there's any chance an answer, have an answer because apples are almost here again, I'd be very grateful. Last year I tried freezing the sediment out the pectin for sediment out the pectin but still had too high of methanol levels. When it was done in the Apple Jacqueline's a headache. In the end, I wrote about the results and cut the heads off long. The other question is, is it worth roadmapping, a black truffle truffle, I've been given one that seems pretty dried out and wanted a truffle vaca might be a way of getting the max flavor out of it. And a way of storing it for use in dishes. Ella it should work like roadmapping the truffle should work. You know I spoke to the truffle guys in Oregon who deal mainly with Oregon truffles and they don't do direct seep stuff. They literally just put truffles in jars with things but I think that's because they want to use the truffle again later. I don't think since we eat truffles, I don't think there's going to be anything that you're going to extract out that's bad into the into the vodka and then I think you know, you'll get most of those aromatic notes back out when you do the roadmap so the answer is I think you'll get a lot I mean I don't know what in a trust me look most of what's interesting about a truffle is the Rome anyway, let's be honest, right? I mean, that's what that's what most of them was interesting about it, so it should it should work. And I've read some papers online not specifically the truffles, but on the cold on the low temperature vacuum distillation of other mushroom aromas. And it seems to work well. As for pectin, the call I remember getting in about pectin was trying to keep pectin during the process of caving, which is process making cider where you actually induce a pectin gel to form after the juicing procedure to trap nutrients. And the reason you want to trap nutrients is so that the yeast die before they have a chance to ferment that all the sugars so it so that decide to remains sweet without having to add sugar back to it. And for that, you obviously want to reinforce the pectin clause. So what they typically do is a lot of pectin, methyl esterase enzyme which strengthens the pectin, let it sit for a while, and then they will, they will hit it with calcium chloride. If you're adding stuff, if you want people to add stuff, and then that'll cause that gel to really firm up, the gel will trapline is going to crap, it'll float to the top skimmed off for men. But your question is quite different. It seems to me, what you want to do is just get rid of the pectin. And for that, I would just use pectinase Ultra SPL, I don't know like, have you tried that, and it's failed pectinase Ultra SPL will wipe out the pectin lickety split, like and you can add it at the end of fermentation, which is, you know, what I typically I've done it both ways. I've added pectin, some people had a pectin. pectin acts are during the smashing procedure before crashing so that you increase the yield of juice out of the press. In fact, that's what there's a there's one called picnic Smash is designed literally for that to increase the yield off of apples. Alternatively, I mean, you know, if you're doing a press that way, you can add the enzyme early. Right I wanted. My problem was I was kind of it was clarifying quickly as clarifying beforehand, so I actually let it ferment on with the suspended sediment and then knocked it out at the end. And for that pectin X Ultra SPL is very good because it works in alcoholic environments. So you can add like a couple of milliliters per liter, at the end of your fermentation time, it should settle out that, you know, as long as you as long as it's not actively carbonated, which is going to keep popping the stuff off the top. Once the carbonation level and the co2 has died down and fermentation slowed. All of that stuff will settle to the bottom with your yeast and you should be able to get get rid of almost all of the pectin. Now, if you want to kill the pectin early because you think it's producing other products in it, right. So I don't I don't know this, I haven't looked it up. But if there are things that are producing methanol in your fermentation, then I would recommend juicing, adding the pack the next at the get go. And then racking, right and then you'll you'll lose some at the bottom. Or you can do a separate service fermentation of the kind of stuff that has the broken down pectin and then ferment the batch with no pectin in it by starting at the beginning. But even without a centrifuge, you should be able, depending on the apple variety, some apple varieties don't settle very well at all. And some apple varieties settle quite well. But if you're doing a typical, you know, chopping them up in an apple grinder and pressing them, you're getting rid of a lot of the solids anyway, so then hitting it with the with the ultra SPL after that procedure, but before fermentation should work. So I don't know whether you're one of these people that kills the yeast and then and then allows the wild yeast to do afterwards, but you at least have a day before it really starts ripping and roaring. And that's more than enough time to get the pectin to settle out anyway. What do you think? He's like, don't just ask he's like don't care. Okay.

You got a chatroom question? If you want to share like, what do you actually it's more like a request for New York restaurant recommendations from both of you that well, Anastasia should give the recommendations

so don't eat out anymore. Since my recommendations.

When did you stop eating out months ago? I was the best place to eat months ago. Probably not relevant anymore. Why did they close? I can't I need to think what kind of restaurants are they? Where are they coming from?

I don't know. They're coming here though. So

alright, well, nice. Well, so that's one that's one out of the way. I mean, it depends on what you want. Right? How much money is Chicago? Good. No, yeah, it depends on what kind of restaurant experience you want really? I mean like everyone's all everyone's Are they still everyone's still hyped up about that Pasquale Jones what kind of pill you take the stats you were on the radio here pep pep it up, pep it up, give some answers.

It looks like he's already going to contra which Oh, each totally go there as a video game. I don't know.

No, Contra contra is that's a you know, my friends. Fabulous Fabian von hausky and Jeremiah stone definitely go there. That is in the Lower East Side. On Orchard Street. Like down you know close to the lancy Yeah, definitely go there kind of food. Good. Oh, yeah, no like so here they have two restaurants they have wild air, which is like a natural wine bar situation where you ordered like tastings like plates. And then they have where they have this incredibly crispy squid thing there. And then next door has Contra, which is their original their flagship one. And that's more of a tasting menu. Were not mean like a toy if a flight like they bring like that you get what you get. You don't get upset. You don't I mean? Both excellent. I've been been several times. Cool. All right. So good choice. We had a question from Ryan, about from St. Louis about coffee. A local chef to turn butcher offers coffee chicken leg quarters to go. What's a chicken leg quarter? Did he mean a whole quarter of the back chicken including the leg? I think that's what they mean. Do you think that's what I mean? I

have no idea what a chicken leg quarter is?

I think it's probably just the chicken leg with the thigh and that piece of the piece of the skeleton in the back. I'm talking about Yeah. Like if you were to take a chicken and be like, Hey, how about you be four pieces of chicken instead of one piece of chicken like that? You know what I'm saying? And so you get the you get the Bret two breasts, the two back leg things in the back which you use for soup? Yeah, yeah, that's what I know. So we're talking about, he mentioned they were cooked at 180 degrees Fahrenheit for 72 hours using a circulator. I'm interested in replicating this at home but have not seen any similar time and temperatures this preparation online. Is it likely that I misheard the butcher's instructions? Or do you think this time and temperature could yield great results? Also, would you recommend salting before the cook? Thanks for your time shows fantastic Ryan from St. Louis. Yeah, if it's going to be a coffee, you got to solve it beforehand, or it doesn't taste like coffee, right? So I would always go through the classic cure step with herbs and salt before you do your coffee and the salt. Again, it's not just taste the texture of the meat. I'm pretty sure, although I haven't done it without any salt at all look salted, that's where it's supposed to be. That's what a coffee is supposed to taste like. Modern coffees have a lot lower salt level than old school coffees. Because in an old school coffee, it was salt and then cooking. And it was an actual preservation method. So you're looking at preserving something and degrees and the salt level in those cases needs to be high enough to prevent the growth of things like botulism. There's also, you know, contrary to what people say, you know, decent amount of evaporation Not, not a lot, you know, not a boat ton, but enough because otherwise it wouldn't be bubbling now, would it? So the because that's what is evaporating water, the oil is not boiling anyway. So one yes, salt, two, I have never seen a recipe that is 100. When you're at 180 degrees, you're up close to normal coffee temperatures anyway, like 185, somewhere in there Fahrenheit. This is in the 80s Somewhere in the 80s in Celsius land. And that is kind of normal coffee temperature. And therefore I would say it only needs to cook for normal coffee time on the order of several hours or you know a little more, not a little less little more depending if you're on the lower side of that temperature. And as your temperatures drop lower, even a little bit lower, the times are going to extend longer and longer. When I start hearing things like 748 72 hours, then I'm thinking you're cooking at much lower temperatures down like 64 degrees Celsius, which I can't convert in my head. Because that's the lowest thing I would coffee a chicken that's still gonna you know, it's but here's the thing. I've tested lower temperature coffees in the 6465 Celsius range. And those ones you would have to cook for not for 72 hours but for a long time. And I don't like them because they don't have the characteristic texture of coffee. They're They're good. They're not overcooked, and they are tender, but they're not the same. My guess is that if you cook it for that long that it's going to be a little bit mushy. I would never do it for 72 hours. I don't see any benefit. I think you're going to lose texture at that point. But that's me. That's enough. All right. So should we take a short break and come back with some cookies on cookie cookie issues? Yeah. All right, right back.

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welcome back to a cooking issue. So we're doing a cookie tasting from Judy Malden. And she said to only unwrap the Moneris Anastasia as the mic down by the wrapper so that you can hear the fact that we are unwrapping it sorry Ritzer Daniel grits is one that hates the noises he made them when he was on air. What uh, I'm saying, you know, okay, so there's a note on the cookie. What does it say is a macho? Butterscotch Motrin? Butterscotch? Do you like matcha? In general stuff? Yeah. Do you like matcha ice cream or much of the beverage or any form of matcha? Really? I'm quite surprised, because other people like matcha. So I would assume that you do not. So Dave, you're gonna come in here and sit down, sit down for a minute. Step away from the booth.

Yeah, this thing can run itself.

He's like, I don't really need to be here. It can run itself. Okay. So as I said, here, and we'll break this into into chumps. Now, Anastasia, has had these in her apartment for a couple of weeks because things haven't worked out to the you know what they've closed down. That's good. Step away from the mic when you're chewing. Flavor.

All right, going in.

It's good. Yeah. I like much it works. It's kind of light on the mantra, right? Yeah, it's Light on mancia. Heavy on brown sugar heavy on that. Well, that's the end of butterscotch anyway, what's the next one, by the way? So she's making these and so her whole whole shtick later What is it was an excellent stuff not

to cover cocoa macadamia green mango cranberry.

This is a second moto thing. Yeah. So her her thing here is she's obsessed with you know she we should get our meeting with Christina Tosi because she is obsessed with Christina Tosi. She loves Christina Tosi. So she baked basically she bases all of these cookies on toesies base recipe for I forget which one to blueberry cream. What's the next one? We have to by the way we have to go through this may be one of the next ones. All right. So while while you're unwrapping this high net worth green mango payment, you

should open those ones.

You open those while I'm answering the question what will take your unwrapping needs and tastes and while by the way that is not mouth noises that is cellophane noises. So I don't want to hear any. Dave, the Dave, our intrepid engineer is, is doing it because we can all eat at the same time. So Dave, do you take a bite of this? And you can discuss this as it happens. And I'll talk so that no one has to listen to just dead radio silence of mouth noises. Right Well, well, David's tasting these cookies. And then I'll take some, I'm going to answer a question from Nick Devlin. Nick wrote into Twitter before what's a reasonable deal for who's Dino and this dino, by the way is when you blend liquor and fruit. And then with with pectin X enzyme, it destroys a packed in a you spin it out in the center fusion becomes clear. Again, what's the reasonable yield for this fino, I'm getting around 85% yield using dried peach at 150 grams of dried peach per liter of booze in a centrifuge of 330 to 300 303,300 G's. I think we got enough of the critical stuff, I'm going to move that into microwave. And I said, Look, you know, if you dry fruits out, it really lowers the yield. And it's because if you look at 150 grams of dried peaches, that's the equivalent probably of like 500 grams of PGM. So you're looking at like almost, you're looking at probably at somewhere in the order of 250 300 and something grams of water loss. So the peach as you infuse it in the liquor is going to want to reabsorb that that water. And so it's going to make your yield consequently lower also, because you are you're hydrating it and trying to break it down into parts that aren't hydrated aren't going to get broken down by your pack the next enzyme that well, so I recommend always doing what's called a Remo Yash. And remember Yas, what you're doing is you're re moistening this stuff and trying to extract out some of the stuff that you missed on the on the first go around. And you tried that and you said that when you blended the Remi back in and ended up too weak. So here are my two recommendations. One, you don't want to use a lot and when I'm saying when you're doing a Remo Yash it's just little bit of water just enough to kind of resuspend it and make it a liquid again, add a little more enzyme. And then that will hopefully break down some of the stuff that didn't get broke down before and increase your yield dramatically. And also before your first spin, blended with the pectin. Next, wait a while for the stuff to rehydrate again, and then blend it again. To kind of re break up what's in there and really get it broken down fine. So waiting is really going to be your friend. And if you do a Remo Yash, just a small amount and even maybe a little bit of liquor with a little bit of water for just a little bit of water at the get go into the dried fruit before you do the blend to try to get some of the water level back up a little bit before you do your before you do your spin. And so that's what I'm going to recommend. So have David have those? Which ones do you taste?

I'm not sure.

Well, okay, I

just got to eat what you handed me.

I will sell what they were good. Yeah

yeah, I mean, they're they're a little cold. We're restoring them. Those two are in the freezer. Okay, yeah.

In her heart. Wow, that was a that was a green mango one has good.

Okay, yeah, the mango one was one I just had

a description. Oh, and another cookie. Baba, baba ll own Bray. Chili McKean guitar chocolate. No, that's not the one I know. You haven't had it yet. Peanut butter chips and cocoa. So it's a spicy, it's spicy chocolate. peanuts and spicy Reese's. It's a spicy Reese's cookie. Oh, is it in fact, it's spicy recently. It's like super spicy chili pickins. Becky is a is a nice, spicy, spicy in a minute after like I'm done talking then he can. Alright, so are you ready to talk is still chilling. This is the hard part about Judy about cookie tastings on the air as they take your mouth parts up. It's impossible to talk the wine tasting? Well, I don't Yeah, she did not like the wine tasting. That's true. All right. So we see. Brandon Hoskins wrote in Hodgins wrote in about induction in Phoenix. I'm remodeling your tasting knees and you're letting me know what's going on. Right. I'm remodeling my kitchen soon, which means I get to pick out a new cooktop. My home is not fitted for gas. So I'm going with an induction cooktop and I want to just use the pavement you ever been in summer in Phoenix does? Nasty right. Let you day. Have you ever been to never been never been at all? No. I like Phoenix.

It's well, Arizona is not old people right in Arizona. I mean, there's a Florida of the Southwest. Oh,

yeah. I mean, especially there's certain there's like retirement communities there but they like if you grew up watching Bugs Bunny Road Runner it like really looks like that, right? Like there really are Swaro cactuses just like hanging around you like the desert you're into that. I think it's pretty cool. Yeah, you know, I mean, like, and like they're also like, if you're into like Yosemite Sam and that kind of stuff. There are literally tumbleweeds flying around on the streets. Like it's like real, you know? I mean, like not in the city proper, but it's no joke. What cookies that you're handing. This is the M effing jungle the Oh, as it's like MF ng is a presumably the curse. Family Show. Yeah, that's a that's also Marsha Marsha base. Okay, so anyway, back to it back from Phoenix. Phoenix also like I don't know like the main problem I have with Phoenix is it's in like a bowl shaped Valley and so it's easy for pollution to kind of get caught down there but I haven't been there in over a decade so I don't know if they've taken care of that. Why what is this one this one's gonna poison it. Nuclear war. Alright, so let's we'll try that

was the one I just had the MFR it was a little little sweet so

break break up this is a nuclear worksheet which I'm going to try after answer this question while David is talking about the cookies. Okay. When started you could you make your comments in a second here? I do not have gas I'll be going induction I have the oven separate so I can go with a standalone cooktop I've narrowed it down to two options and was wondering if I could get your opinions and advice. He's looking at the wolf CI which does not stand for cooking issues. I believe it's probably cooktop and duction 36 5365. So 36 inches wide five burner. And the Bosch nit P triple six now I like triple six because of the triple six mafia and of course the devil panic. Yeah. I don't know why anyone would make a cookware appliance with the number of the beast in it. But Hello, maybe if it sells well, like we should think of that for our stuff. And we should change it from the centrifuge to a triple six thing I don't know. Anyway. So you said Bosch seems cool because of the square zones on the say. So let me tell you the layout because you guys can't see what the hell's going on. I can't either but I looked at it earlier. So it turns out induction induction cooktops look like they come a long way in the in the past couple of years, the way that the the way that the wolf is laid out is it has four normal sized burners on the side. And then one large burner on the on the on the left and one large burner on the right. Now what's cool about the wolf is that you can run everything in called bridge mode. So you can bridge the back two burners into one burner, the front two burners into one burner, or the Side Burn your left or the right into into one burner. And they also have what's called Boost. So you can suck the power out of the burner next to it, which you're not using and jacket into, into one burner. And it's kind of it's fairly powerful. So like, you know, the, the, the smaller ones go between 2100 Watts, which is still more powerful than any plug in induction, and 3000 Watts and boost, and the big one goes from 2600 Watts to 3700 watts. It which is good, powerful. In boost. It looks good people seem to like it. What I'm curious about when you put those things in bridge mode, and have two burners running and try to put like a roasting pan across it, I wonder how even the heat is because they look, it looks kind of like the like the elements are round, but people seem to enjoy using it. The other thing I'll note and this also goes for the Bosch is that neither of them appear to allow you to control temperature, which is kind of interesting. They all go by power ratings. And one of the nice things about induction is if you put proper sensors in no way it won't be as accurate as the Breville one that I'm using because they're not going to have external, you know, like pop up sensors like the Breville. One does. But you can put like something under the ceramic to do basic sensing of temperature. And you could also have a jacks that you could have a temperature monitor monitor it, I'm just a little surprised that they don't give you a temperature as well as as a power. But maybe no one does that in a in a cooktop because the Bosch people don't do it either. But it seems like a good unit. The boss unit is really really an interesting setup, because what they do is they have a large round burner in the middle. And then on the left and right they have rectangular burners that are divided into two sections. So you have like a like a front and back, left and right. And then a big center one. And the the interesting thing is that the layout of them is can also be bridged together so that they're one, you know, either a full left side or full right side, you can't do what the wolf does with a wolf allows you to do all four as one a big 17 inch by 17 inch thing, which would be cool if you had a large cast iron griddle, let's say. But these allow you to do strips along the along either side. And I actually saw an exploded diagram of it. And the actual elements are kind of dual oval elements. So it should probably be fairly even over the entire width of that element, which is nice. Now that gets me the only downside I really see about the Bosch is people seem to say that they don't like how the controls work for it. And since you're going to be using it every day. For all the cooking that you're doing, I highly suggest that you actually use it. I'm going to say same thing about the other one. Find someone somewhere that has a unit running that will let you run it they should have something here in New York they even have some places that have all their cooktops hooked up but I would be very curious how even the the wolf one is when you're using non round pans on those things in bridge mode if they're even then fan freaking tastic but they draw the burner shapes round which leads me to believe that the elements themselves are round. I'm also curious to see how even it is on the Bosch if the Bosch had excellent if people really love the controllers on the Bosch I'd probably go with the Bosch but since people seem to really like the controls on the wolf and not on the Boston I might go for the wolf assuming I can get a relatively heating thing but I would definitely say you have to use it. It's too big an investment to make to not use. Yeah. So Dave, you gotta you gotta you got to start talking about the cookies you tasted while I eat them so

I'm waiting for you to breathe in our own breathing yeah the Cheeto one not not a fan I'm also not a fan of Cheetos to begin with. Oh, so yeah, I don't know. They tend to kind of stale and brittle and that didn't really work for me. But I have one here called foo Ghazi which is getting me really excited. And I think it's like some kind of is there mint in there? Is there a description of that one? Through Ghazi? Yes. Thank you. Yeah, that one's pretty good.

I can't find Roxanne

is the only one you have to put on the red light.

I was chewing or I would have said it for you. Do you don't like Cheetos?

No. Never did any kind of like cheese puff snack. I'm not a fan of.

I just had the pickiness not That's spicy. The spice builds at the end. Yeah,

it's not spicy. It's kind of smoky but not like Tony heat to it.

Alright, so Mr. Garcia is trying to find that the thing that came here that Roxanne now is going through my head. We're bringing you back in here for you watching the five spaces that's in the Roxane Ghazi it's because the red hots red lights Oreo cookies, your Peppermint Patties and cardamom. You like your Peppermint Patties?

And you say cardamom. Yeah, that's what that yeah, there's something else in there. I couldn't tell it. It was you

do like your criminal case? Do you like them in the freezer? Or not? No. Really?

If that was my favorite candy as a kid freezer or

not freezer, none? Hmm. Are both of you non freezer candy people in general? Or do you like any sort of freezer candy? I Do? Not. Really?

I mean, if it's got ice cream inside of it, then

sure but but you don't like that super hard frozen candy bar thing? Oh, it's gotta have a little milk too. It will melt if you chew it. Not immediately. I like how you like how Usually I'm the immediate gratification guy. And now you're like, must be immediate melt or it's all worthless.

It's just, you know, I don't want to have something like rock solid that I'm chewing on. It's not. It's not ideal. Alright.

Hey, it's asking me a favor. Can you check our email and see if Johnny Hunter got back? Because I asked him. So when someone asked a question on smoking. I might put that off for next week because I want to get Johnny's opinion on it. So Martin, if you're listening, we're gonna do your smoking question. Next week because I just want to, I want to verify something. What

do you mean like by 1128? Did you look by 1120?

I looked. I didn't look after I got on the train. No, I'm saying if you check now and see whether Johnny got back to us, when he said something in 1120. And yeah, that's it. Alright, so like, I'll read it. I will take a break in a minute. I'll read. Okay, Andrew writes in I'm pretty new to the show. But I've already learned so much. I was hoping to see Dave at Harvard on Monday as I'm living in Boston right now, but I wasn't able to make it anyway. And make a cocktail with honey syrup. One to One honey with water. By the way, one to one honey with water is not a it's a that's a very light syrup. I wouldn't go one to one honey with water. You're adding too much water. And I think that's part of you want 640 grams of water for every kilo of honey. I'll repeat that again. 640 grams of water for every kilo of honey and the reason is, there are in every kilo of honey, there is already 18 180 grams of water, man, okay? Whether you care or not, that's the truth. And lavender infused vodka, it tastes great. But in order to have the amount of honey flavor I want, I have to add a lot of honey. This makes the drinks super sweet. I want a clear honey flavor without the sticky impossible to drink multiple sweetness. I'm also interested in the use of honey flavor and savory dishes without a huge addition of sweetness. I know you guys have answered a similar question with a distillation of floral notes of habanero peppers. And if you've answered this question before, I apologize, I have a lot of catching up to do in the podcast. But otherwise, Any help would be great. Thanks so much, Andrew. Well, you could go for like if you want honey flavor without the sweetness, you could do distillation I'm pretty sure I used used to do roadmap stuff of honey, although I can't really remember it. You could also use you can ferment that some of the sugars and use a meat that's on the drier side right and that's going to have while the the honey notes will have changed. But one of the main things is like I said don't do one to one to one do 642 kilo and then by adding less water the entire thing will be shorter right so you're you're still gonna have the problem because to get us whatever level of sweetness you're going to add however much actual sugar from the honey so the real solution to your problem I believe is going to be finding a stronger honey so like you know do like a comparative honey tastes and some of them are much wildly more assertive than others so I don't know what you're using it in mentioned like if you're using something that's relatively neutral like a clover honey, you know by switching to something a little more with a little more power. I think you'll be able to up your up your honey game. You remember anything we did with? No, I'm sure I must have distilled it at some point, but I can't remember what the results are. So do you do you think those that and the thing is the Medes once they're fermented don't taste 100% Like honey anymore, right? But they're good. You could bolster it with fresh honey and then I think it would be like honey pot but that's expensive. And it's probably hard for anyone who's not doesn't have a source already to find the dry meat and they're not anyway something to think about. Okay, so can you me favorite Can you pull up Johnny's email on your phone so that I can keep the thing up? Okay, we got a question in from Did you taste all the cookies by the way?