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

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Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

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Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking riches coming to you live every tuesday from me late this time still roughly noon ish to like you know around one o'clock every Tuesday from Roberta's pizzeria in Bushwick. Brooklyn. Hey, speaking of Bushwick, Brooklyn, my subway you know they're constructing or something. So it went like one stop too far and I got to take a different walk than normally do which means I was paying a little bit of attention. Some classic Bushwick on the walk over here. Check this out. And Stasi first of all passed by kings distillery, which is right near here, Kings County distillery. And like, typical, like, by the way, this neighborhood if you've never been to it is like a bunch of hipsters have actually moved here. But this is supposed to be an industrial neighborhood. Right? It's like all like low industrial neighborhood with roll ups, like some residential buildings. And like just like a lot of trucks and stuff coming around. So anyway, like they have their warehouse here. I guess maybe it's even where they aged. The roll up is up because it's hot as hell right? No one guarding it all their whiskey barrels, right. They're literally like on the ground. Like if it had been you and me there would have been like, let's just, I mean, like, let's leave a note saying we're not actually stealing this is this is a security test. And roll it, throw it roll it up, roll it down the street and go there was not a single soul there. Then I looked the corner and I find that of course someone's working on a high low because someone's always working on the roads around here on the on the overheads on the wires, and some incompetent truck driver. Like you know, okay, sideswiped it so there's like the complete street is completely shut down. Because of this, like giant truck sideswiping a high low, then I see like more Classic Bushwick a 76 Eldorado convertible which by the way is a sweet car but beat completely to hell Anastasia and being used as a extra storage closet because they don't want to pay for the you know what else is called the storage but in Manhattan? Yeah, but here's the classic and here's what makes it so awesome. And something that I would have done back in the day. They got the historical license plate for it so they wouldn't have to pay as much for insurance and they can still keep it on the street. Brooklyn, you know? Hi. Love it. Yay. Anyway, do any good cooking.

No, no, no, but you're getting a duck meal report from my sister's roommate.

Yeah, live already. Yeah. All right. So roommate like, lives with her. Okay, who is it? Jr. Jr. All right. But he's been called a roommate for the purpose

of roommate but it's, it's lame. She won't call in. She's always busy.

Yeah, busy. Busy. Busy. You're scared? We're not sure we'll ask Jr. When he calls in to the show at 1230. So

chance to check out Jr. Then make sure he's like, you know, a Solid Dude

set? Well, I mean, the Stasi knows him quite well. I mean, I don't know like, you know, my opinion on it's quite meaningless. Calling your questions 27184972128. That's 718-497-2128 We have a lot of questions to get to because we didn't do any last week because of the rock star thing. By the way. I'll once people read it, and I'm sure if people like it, some people liked it. I got some tweets. And some people at least liked it. David in the booth. Hello, David. I forgot to call you out. How you doing? Hello. Good. How are you? Alright, are you? Did you hear anything one way or the other? Do they like the new that that that style of show? Yeah,

chat room. A couple people wanted to have some questions answered. But I think generally the response was favorable.

By the way, I cannot believe that it was on August 8, and no one made an 808 reference. Nothing sounds quite like an 808. David, when you make it money when it's true. Disco discovery. Anyway. Okay, so we got a bunch of questions. We have a call or two whenever you're ready. I'll take the caller first caller, you're on the air.

Hey, Judy, for Melvin.

Hey, what's up? I was just gonna, in fact, I have a question from you today on cookies, right?

Yeah, the cookies. Well, you don't have to answer the COVID cookies I should pay for $100. Question is if you guys figure that out?

was the answer. So the question by the way people like, because that's gonna go into it. What was the question was a colleague offer her $100 To bake in quotes, a bucket, a bucket of cookies. And the problem is, nobody knows what a bucket of cookies looks like. I mean, we know what a bucket of chicken looks like. But no one knows what a bucket of cookies looks like. Right? So what was the answer? And how do you come across the taking three, three cookies? No 303 batches, just like oh my goodness, that is this tiny bucket or a very large cookie? So how many cookies in the batch? Like how many? How many? How many cookies? Well first of all, like when you say a batch of cookies, how do you want to scale you want to scale and cookies because cookies if you bake them like my grandma did? They're tiny. If you bake them, like you know, like, like Tozi does. They're bigger. We're talking Tozi styles. Let's go.

I'm taking tears cookies, so they're about a heaping tablespoon.

Okay, so it's three batches. Like how many like how many roughly cookies like that is three batches.

Well, last night, one batch was 26.

All right, so this person is getting like 75 cookies, assuming that you eat one from each batch to prove that they're okay to yourself. They're getting like 75 cookies for 100 bucks. That's that's a steal.

That's a steal. Like, you'd have to pay $200 If you want

what size bucket does that go into that go into what size bucket is required to hold this

thing? I'm not gonna buy a bucket. It needs a bucket. Yeah. See? See, I

was thinking about this question. You know, and so that by the way, folks, for those you don't know that you're not you don't like do this for a living in fact, what the problem here is you're shifting from a I don't know if you've read either predictably irrational by Dan Ariely or Richard Taylor's misbehaving or not dressed, but you're moving from a social norm right where you're baking cookies for someone because because they're your buddy into a market norm and it's like totally different. And I think you've fallen into you fallen into this uncomfortable like in between situation because if the person was going to pay you for that, so you're basically you're putting yourself out in a discount situation, which, like, if you're happy to do it is one thing, but in general, when you switch from a social norm to a market norm and then you undervalue yourself in a market norm, situation that can lead to like resent MIT, let's say you're not willing to bake that many cookies for that amount of money indefinitely. Right? Then all of a sudden you put yourself in an untenable because you've anchored the price, right with this coworker really

what I want to do for a living, I don't necessarily want to have the same career trajectory as Christina Tozi.

Right, right. Right. But my point is, is it okay if you're if you're over delivering, right, let's, if someone asked me to do something, I'll give you another example. I know, a wedding photographer, right? He hated shooting weddings, he hated it, because he's a photographer wasn't a wedding photographer. What happened was, someone said, Hey, we want you to shoot our wedding. And he's like, I don't really want to shoot weddings, they're like, Well, we really want you to shoot the wedding. So he goes, okay, and he puts out a number is so freakin high. Right? That he's like, You know what, like, if they go for this, they're crazy. And I should do it. Because that's so much money, they went for it. He did that. And then he got a bunch of those other high, high, high paying jobs. If he had gone low, just to do it as like a marginal favor, then he would keep getting asked, you see what I'm saying? So it's like, I would like I would, I would say,

it's more for cookies, I'd be able to buy these racks. More

Well, that's the thing. So let's say let's say you think like, let's say you are going to do this, even like marginally, right? You like the first batch you do you have to say to yourself, Okay, if I don't really want to do this for a living, like, what's a high enough number such that I won't be asked to do it again. Right? And then, like, that's what you that's what you charge. And then if they go for it, you're like, Well, maybe it's worth doing after all, I have to reassess my choices. If if you do it, and then and then it doesn't even matter really what you make off that one batch because you're like, Okay, maybe I'll do this again. And I'll invest in a bunch of equipment I want in any way like a speed rack, a bunch of sheet pans, maybe some extra sill pads, bah, bah, bah, bah, bah. And then down the line, you'll get a you know, bigger oven, yada, yada, yada, right. But you price yourself so high that you're like, but then when you put yourself in a situation where by the time you factor in your time and anything you have to buy and the and the goods that you're manufacturing the actual cost, because remember, you're buying ingredients, probably and paying a lot more for them than someone who does this for a living is Do you see what I'm saying? So like you kind of like have undervalued yourself in this situation. I was thinking about it on the on the ride over here. But

of course, like cars, dollars, butter costs $3.

W that's, that's on a good day, that's on a good day, we had butter on on super sale in a regular supermarket paying retail is $3 a pound. You know what I mean? Anyway, my point being, you know, you just have to, like, kind of factor these things in when you're switching because you see what I looked at as like, like, I think that anything less than $2 a cookie and you're you're valuing yourself below the market. And then if they say no

professional phrases,

well, that's my point.

Is there people I know like I wouldn't, I would charge a perfect stranger and maybe more money. Yeah, but

see, I think it's like tough. It's like you gotta read this book predictably irrational, where here's, here's the scenario. Let's say someone shows up at your house for Thanksgiving is this scenario he gives in the book, I think it was this book. And, and you cook them a nice Thanksgiving meal, because they're your family and you love them, right? So you cook nicely? And then what if someone got up and was like, Okay, how much do I owe you? You'd be like, What are you talking about? How much do you owe me right? Because if you're going to do it for a living, you charge a lot more. So you're like putting yourself in this uncomfortable kind of in the middle position, unless you're happy to do it. But then like be expected to ask to do it again. And again, you see, I would charge like, I would charge enough that it would be professional prices, then they would say, man, and then you'd be like, You know what, here's a batch of cookies on the house because you're my friend. See. And then like, you didn't have to go into the market. And yet they got some cookies and they're still your friend. But they won't ask you to do it again. Because they know now that when you're charging for cookies, you charge this high rate. You see what I'm saying?

I guess I see what you're saying. But they're also for the people who have been these cookies.

Yeah, no, that's why it's it's

tend to talk about the same subject. I think there I was just finishing listening to the last podcast, and fine if it was just a theme that nobody got to talk about anything else.

Right. Well, that was a special it was a it was a one off special like rock and roll. Why? Yeah, it's not like the normal podcast. Yeah, yeah. I would consider that like, oh, yeah, I don't see that. Just like especially okay, but

her home address to perfect strangers.

Titi did that Miss Darcy gave out her home address to perfect strangers last week on the show the

book. Oh, yeah. The pressure cooker the

Oh, you got it. I don't have it yet. Oh, she'll bring it in. She'll give it to me and I'll read it. Yeah, no, I don't have it yet. But I'll

send it to her sister. All right.

Yeah. Well, I'm gonna read it first though, right because you will Want me to get some? Yeah, I'm gonna read a first name. We'll give it to now the sister now to be really cool. Yeah, she's not going to be she doesn't want to be the dunk meals correspondent anymore. Apparently I was mean to her on the phone. But she's having her. We're calling him now. She's. She's calling she's calling

what both you is does?

Well, that's what makes the show work. Right? If if, if you only started with one of us, then it wouldn't be fun. And you would just you know.

But yeah, I don't know. I think that's enough for today. All right, cool. So we wouldn't be able to call in like this. The working at sweet green has taken a big emotional, psychological toll. And you do you get how much the Nova

suite grade? Not much.

Okay, so we make 300 cells an hour at my store? Monday through Friday between 11 and two people will wait upwards of the half hour. And there's several in your area.

In New York and Manhattan or over here in Brooklyn.

Yeah, yeah. Yeah. Every. I don't know is there in Brooklyn, but when?

Well definitely check it out. And you think about the cookie price, weekday afternoon. All right. You, you think about the cookie pricing more and then and then, you know, email us back and let us know what you think.

You think give us a caring chamber question.

Okay. All right. We'll do we'll, we'll talk we'll talk about assume all righty. Okay. All right. Thanks. All right. Wait, so what we're gonna what are we talking about? I

don't know. All right.

Let me see here. We saw your sister like, decided to call in after all, Anastasia? I think so. You think so. Anyway, alright. So I feel like we had we got a question in last week from Chris, here it is, have you looked into the level of evidence linking Caribbean ins to inflammation or bowel cancer? So Caribbean ins for those of you either don't know, are a class of hydrocolloids that are developed. They're made from various species of red seaweed, right. And Caribbeans are thickeners have been used for centuries and centuries in cooking. The common name would be like Irish mice. And they have a very specific synergistic reaction with milk. So the super interesting thing about Carageenan is that it because of the synergistic reaction with milk, it takes a preposterously small amount of Carageenan to gel, a milk system. So it's used extensively, especially in things like yogurt, and ice cream, and other thickening chocolate milk, for instance. But it's typically used in vanishingly small amounts because of that synergistic effect with milk. Now, also an interesting thing about Caribbeans is karagin ins are not a it's not like sugar, which is pretty much just a molecule sucrose, right? karagin ins are a they're a polysaccharide, but they're not in any sense pure. In other words, they're a mixture of three or four different types of molecules called out the main molecule kinds are kappa carrageenan catholiccare, again, is brittle. And it's very, very closely related, actually, to Aguilar, which is another hydrocolloid. It just has the the difference between them has to do with the sulfates on them anyway. So kava Carageenan, very close to Aguilar, in structure and in texture. In fact, it melts at a lower temperature than Nagar, but it's fairly similar. There is Iota carrageenan. And Iota is a lot softer and bouncier than kappa. So it's very different. Kind of, even though it's very closely related, very, very different kind of texture. Iota is also interesting because gels made with Iota, and when you share them will re somewhat reset after after time. So they're interesting for that and widely used Lamba Caribbeans are more thickening Caribbeans, they don't really gel, but all actual natural karagin ins are mixtures of these things. And they're they're made industrially to specify certain kinds of uses. So you'll be if someone says they're giving you catholiccare Again, and what they mean is they're giving you mostly kappa Carageenan with a bunch of other stuff. And if it's been standardized for a particular application, let's say ice cream anyway. So that's a long introduction into what so long in fact, on my phone was like maybe you're not watching me anymore, and it turned off. So that's kind of what Carageenan is now. The thing about it is that it has been, it was rumored to have caused cancer now most of the stuff about cancer specific wiggly and catholiccare again, and it comes from decades ago in in the 80s. But every once in a while, there's a kind of a resurgence of it. And the question is how strong is the data? And then I'll read exactly what the question was if, oh, we got to gut Okay. Have you looked into the level of evidence linking care gains to inflammation or bowel cancer? I'm still on a quest for a fresh espresso espresso for the pain that is stable for at least five minutes. And lambda Caribbean seems promising. But Wikipedia and a few other sources, not just crackheads suggest a potential risk. Thanks for any insight, you might have data alternative approaches love the show every week. I'm looking forward to the centrifuge, Chris, okay. So the deal is, is that most of the current stuff that's been put out when I say current, really like 15 years old, or in this country anyway, is put out by a particular person, her article, her name is Tabak Minh, and her review article from 2001 is available on the web for free. And it's called something like potential health effects of Carageenan, dietary Carageenan. And the here's the deal, no one really thinks that Carageenan the actual karagin and is, is bad for your health, all of the all of the data is focused on something called degraded karagin and or poly gainin. And what this is, is Caribbeans that have been broken down into really, really much smaller molecular weight molecules than you would have in karagin. And it's actually kind of used industrially. And so her point is, and so so basically, no one thinks that care regular Carageenan is causing cancer. Okay, now, the question is, is okay now does is degraded, karagin and polygon and cause cancer. Now, most of the studies for degraded Carageenan are feeding directly feeding degraded Carageenan to things like rats, pigs, and mice. And in general, they're feeding them at levels like 1% in the diet, ie 1% of everything that you eat is degraded, or drink is degraded. Carageenan. And at levels between 1% and 5%, which is a gigantic amount of Carageenan have degraded straight, they're feeding it straight to degraded Carageenan either in the liquid diet or in the solid diet there had that it does show it does show the the increased cancer rates and inflammation rates in those things. The studies in first of all, you can't do that study in humans, that would be ridiculous. And no one no one's done that I believe she has participated in some epidemiological studies, I didn't get a chance to read them. Now, here's the issue, right? That's all degraded care again. And now that one of her main arguments, if he has two main arguments, one that Carageenan is so like I told you before, don't have a specific molecular weight. So any Carageenan sample that you have possibly has a bunch of lower molecular weight polygon and in it right because they're not specified. Now, whether or not an actual sample has that in it, who knows, I don't but it's not specified, for instance, or written in it that this contains no fractions smaller than let's say, you know, 10,000 you know, dolphins and whenever they measure it, I don't know how they measure it. Because dolphins I think is only for proteins. I can't remember Okay, point being that it might be polydisperse this way. The other issue she has is that is that in the stomach now, when the way you make polygon in degraded Carageenan is you take care of gain and you heat it in the presence of acid. And so one of the contentions has always been that in the stomach, possibly Caribbeans can get converted into degraded Carageenan. So there is a study that she references in her in her 2001 study from 1983 done in Europe where they just took Carageenan they put it in at 37 degrees, which is roughly body temperature and they put it at one mole point one molar hydrochloric acid, which is by the way, the maximum that your stomach gastric juices ever get. And actually the pH that they had, which they referenced, I don't know if there's a typo they referenced that they had a pH of one, it might have just been a typo which way below the pH of gastric juices, most of them most of the time you're gastric juices are about point point five per point 5.05 2.1 Molar hydrochloric acid the equivalent anyway that neither here nor there, and they showed that there was karagin and degradation being done over that length of time six hours inside the stomach to the point where it was classified as having a some degraded karagin in it. Now, first of all, that's showing that taking Carageenan and putting it in the stomach procreates some degree to Carageenan. Remember though, and the other ones they're feeding straight degraded carried gain and not partially degraded, carrot you know, full Carageenan and furthermore, logic would take To that degree to karagin and gets degraded even further into smaller sub fractions. So I would say the evidence is relatively weak, really very kind of weak. It's, you know, evidence is weak. The evidence, the evidence is weak. You are weak anyway, I would say it's weak evidence. I don't feel bad feeding it to my family and the levels that are currently being used. I don't see any reason why this particular hydrocolloid. In other words, I don't know that they didn't say okay, we did this study with karagin and now we're going to run it with Aguilar and yes, Aguilar is much worse than Carageenan so I don't really the studies didn't have kind of that level of understanding why there would be a causal relationship versus other kinds of similar undigestible fibers so until I see that until I researched more I would continue I me personally would continue to use it but that's the actual data if you want to go look at it and make a decision for yourself yeah

hit if we got Jr on the line

oh so it was Jr All right Jr you're on the air are dumped meals are dumped meals co correspondent Jr. How're you doing?

I'm good. How about yourself

doing well doing well. So describe the dump meal you made for us this week.

He didn't make it.

Okay, describe the dump meal. That natty made for us our other dump meal correspondent natty you're just the report reporter on the dump meal. So what was

right if natty is the dump meal correspondent I'm like the auxiliary reporter

like that. So you're like okay, the Yeah, I don't know. We'll figure it out. You don't have like CNN has a billion titles so that like everyone somehow seems like they're the chief political correspondent. You have to seriously like there's 50,000 People at CNN who are all somehow the chief correspondent for something. It's kind of like you know, there's a sculpture in front of Columbia University's art. Sorry, a law library. That is the largest of something but it has so many qualifiers on it. It's like the largest semi relief semi freestanding attached law school it's like one of those so you will figure out some title for you like that where it seems like you're in charge.

Right? Right. You got to achieve like country correspondent CHIEF NATIONAL CORRESPONDENT chief US port on and it's all about you know how to get a man.

Yeah. So what do you want to you? What do you want to be? You want to be the chief national dump meal correspondent.

You know, I'm just kind of taking it day by day yours just kind of not get yelled at.

All right. Well, listen, if I yell it remember I've never met you. So if I yell at you, it can't be personal. Right? Exactly. Yeah, yeah. All right. So go ahead so what was the

so the so the dump meals so there were three actually this week that we tried out again, I didn't make them personally, but I had some kind of roll. We had each cobbler.

Oh peach cobbler describe how do you how the hell do you make a cobbler dump? What was the crunchy on top of the cobbler that was done in the in the crock pot?

Yes. There it was pretty I was surprised that kind of the texture and that it was actually like crunchy. It had a good element there.

Well, what was it you know what was in it?

Sorry, I couldn't hear you on that. What was in it?

Like what were the ingredients like what was the preparation?

So again, I was working the late shift, so I didn't have great details on how it was made. But there was granola and I think each is and a few other things.

But peaches when we say peaches we talking like peaches like off a tree. Are we talking peaches from Ken? Are we talking peaches the rock star?

We're talking about peaches from Ken not from a tree. But they were actually pretty good. It was delicious actually.

So canned peaches and granola for a billion hours in a crock pot is fundamentally what we're talking about.

Here we go. Recipe call for 1.5 cup oats to third cup buttermilk baking mix.

Buttermilk baking mix what is buttermilk baking mix

she said I use the one for waffles and pancakes this quick teaspoon cinnamon teaspoon make one cup sugar one cup Les Brown Sugar eight medium peaches sliced

whoa so an actual peach rice killed for this I used for

because it was a mini crock pot. left it in for six hours. It took some NyQuil and passed out.

And nevermind I was actually told I you know again my correspondence gave me the details that it was actually real peaches.

Yeah, real peaches.

Yeah, right? So they're NyQuil in the dump meal. Was it like is it like a nutcracker dope meal?

Wow. In which case you have visions of it being awesome. As you're passing out anyway. So the oh so is oh the oatmeal somehow crunched out on top. All right. What was the second meal? i By the way, what is your idea of delicious? Do you find McDonald's apple pies delicious. No, I don't. Okay, why? Tell me why. So I know where you're coming from. Why do you not find

nothing. There's a feeling of freshness and the cobbler that we made. That isn't there in the McDonald's. It's like

a real estate And then

Mr. Anastasia first of all takes exception to the we aspect of this. Secondly, like like one of the fundamental problems of the McDonald's apple pie is it is weak in acidity and salt. Bliss. Okay, I haven't had one in 20 years but back the last time I had one and I've had them both baked in fries because it did a switchover right? And they're just not they're not you know, what is what in your opinion? What is the best easily gettable fake? mass produced pie? Right? Not me. What question what is it? What's it? What? Yeah, it's like, do you like hostess pies? I do. Okay, hostess pies are poor quality, but they taste good. See, I'm trying to like ferret you out here. Why do you not like hostess pies? Why do I not like them? Yeah. Do you not like them in theory? Or do you actually think that they are a bad tasting item of food?

I think they're a bad taste. And like, frankly, I think that people want things that feel fresh and feel like there's real sugar in it. As opposed to artificial.

Or what's artificial sugar? You mean corn syrup? Yeah, don't get me started Jr. What's the next lesson next don't meal what's the next meal?

The next one is mac and cheese.

Oh my god. Okay, so how was mac and cheese it had been kept in a crock pot for six hours.

It was actually quite good. Use them show off the noodles. And Oh, very good. Oh, it wasn't very like Dewey. In a way that like

wait, wait so it was if it wasn't in what way? Was it good if it wasn't give me the recipe and Stasi I don't know how that one we have to get the actual resume so I can insult the actual recipe bit by bit I don't have any idea what Jr's actual like ya know what he's like idea of a good mac and cheese is JR Euro. Euro a euro? Yalie. Yes. Yeah, okay, I have had Yale University's macaroni dishes in the past and their Roman rice and beans and all of those things. How did it compare to Yale dining hall they what he fuzzed out there he's got just like a real correspondent when I when the going gets tough this the feed gets dicey.

Alright chatroom is suggesting the JR is in the pocket of big dump meal

I'm keeping it accurate on the show that we're going for real Alright, so wait, so how are you there Jr? Yes. Okay. How was it compared to the yield dining hall macaroni?

I said I thought it was

far superior far superior.

I will also tell you that personally I'm not a very big fan of the dish general but I really liked this and it was even in like the heat of the summer it was very good and felt like very even light I would say

okay, but like I was it was it just like a mac and cheese or didn't have chopped up tomatoes on top for instance, did have a bread crumb topping on top that was added after it came out of the dumped Stravaganza because that would add some sort of texture to an otherwise textureless overcooked pasta dish. You know, I'm saying yeah, what was the what was the what was the cheese component? You know? Did you see what cheese went into it?

I Zack,

Kavita Velveeta please, please. By the way Velveeta? I think we've talked about this on the show before but Velveeta was built for Casio ik so right says yeah, yes queso delicious Rotel tomatoes Velveeta? Here's the secret though Velveeta is very expensive. So if you don't want to use all Velveeta, you can take Velveeta and supplement the rest of it with like other cheeses and use the excess emulsifiers that are in the Velveeta to pull everything back into the Queso kind of realm. All right. Did you have another dump meal to describe to us today?

I have one last one. Yes, I have Vicki rice pudding. Oh, my that was actually this is the one that was used from a new book that we received recently. And as opposed to all the others that you've heard about over the past few weeks that were from one book. And this one was also good. It was kind of like a coconut. Sticky rice pudding. Very flavorful. And yeah, very positive readout literally all three were very very good.

Did it use Thai black sticky rice or did it use regular short grain glutinous white rice? We use it right? Was it white or black? See my sticky rice puddings I like I like using the Thai black sticky rice it's still as a whole on it because it like you ever use that stuff does remember we used to cook with it occasionally. I know it I love that stuff because it's glutinous rice on the inside. but not as sticky on the outside, it's got that beautiful color to it. Yeah, that will look honestly, if you're going to crock pot something like a sticky rice pudding. That's the one that I would go for of these three, right? That's the one that I would probably go for. But what we need is we don't have a list of this stuff. So we know what went on top. Now, the main problem we have here Jr, is that there needs to be a differentiation in texture in foods that you eat otherwise, this is the problem with nursing home food is that there's no freaking differentiation in texture. Everything is made so that it can be gummed by anyone because they don't actually respect the people they're feeding. And that's, that's a harsh generalization. But I'm saying that in many places that I've seen, there's a lack of in hospitals as well, a lack of respect for the eater. And what that typically means is I'm going to make life easy for myself. And I'm going to jam pablum down your throat with it with no texture, right. And so the problem with adult meal in general is the creation of alternate textures. Same problem with anything, same problem, low temperature cooking. Same problem with all this is that you need a variation in texture. So like my one of the key questions here is if I'm going to write a dump meal book, right, all of the textual adjuncts are going to have to be thrown on after it comes out of it six hour Hell's deep inside of the little bucket of death. You know what I mean? Like, there's, there's plenty of stuff that can show for six hours that are relatively high temperature, it should, but you need to have somehow crunched up. Like, what's one of the greatest things on earth? Duck coffee, one of the greatest things on Earth, right? Yeah, but who eats it right out of the thing without crisping up the skin? And amazing quality. Do that evil people do that? You know what I mean? It's like, no. So like, we have to figure out is how the different textures will play with the ingredients. To be scared. Yeah, don't be scared. And listen, if you want to be the chief national meal correspondent, you got to get the recipes down so you can insult them, or whatever. I mean, I don't know whether you can taking the we have people accusing you Jr. Being in the pocket of big dump.

I guess I should disclose my interest.

Yeah, definitely. All right. Well, listen. And we'll get those recipes. And we'll report back to people maybe next week.

Thank you. Yeah.

Thanks a lot. All right.

Thanks for having me on. All right. Have a good rest of the show. Thanks. Bye.

Okay. By the way, remember, Russ, who is 23 wrote in about espresso A while ago. I feel like we didn't fully answer. I think we did. We did. Yeah. All right, Russ. If you need more information on how to go cheap on espresso. I will say this one thing in case I forgot to say it before. The issue is is that it because he was interested in using that ROK which is a pressure thing in it. Alright, look, I'll just say this. Again. There is some thing cool about taking the incredibly hard route to make a single cup of coffee when you're 23. The problem is, and I say the same thing, it's about people who were doing a like back when everyone was writing about doing low temperature cooking by using coolers giant, like insulated coolers. And you know can you cook a steak using a five gallon cooler and you know, heated tap water by calculating the all the final temperature and your temperature drop and the strike temperature of the water? Sure. Let me ask you this. Would you do this on a regular basis? Answer? No. Right? Because when do you actually need coffee rose? Like you need coffee in the morning when you are not a human being when you wake up and your eyelids are glued shut because you're like kind of sick and you had all those things you were working on the night before you're tired as all heck you can barely get up to go to the bathroom and take a shower. And at that moment in your life is when you really want a nice good cup of coffee. And if you have to go jump through 18 flaming hoops at that point in your life to get that cup of coffee. You're just never going to have that cup of coffee that's all right what do you think says I don't care about coffee? I really don't care about what about coffee about making coffee? No care this dasya buys her coffee on the street.

No I just make it into Mr. Coffee.

Why do you not care about coffee just

don't care at all why? I don't know why because I put milk and sugar in it.

So you're saying that people who put milk and sugar in their coffee shouldn't care

I just really why coffee to me what's what's an I really wish interesting

wrong? What's interesting to me is that you're like obstinately don't care. It's not

like well, because it's only because you care so much that I am letting you know I not care

because I care. So if I didn't care you would care no if that's what you just said I still that's what you just said

I'm letting you know because you can't let does not get through your head. I do not care about coffee all these years. Eight years. I don't care about coffee before I met you didn't care about coffee. Do not care about coffee.

How do you consume something every day and not care? How do you like every day consume something I layer what I brew and that's it. Well, you said you liked it. That doesn't mean you don't care. I'm not

here Wanna hear advice? That's what I should do a ton. And I'm saying that's

not what I'm saying. I'm saying, She's She doesn't even listen to what I frickin say what I'm saying is make your life easy. Because in the morning, when you actually need a cup of coffee, you don't want to have to jump through a bunch of hoops. You literally didn't listen to anything I said, when he didn't listen to one word that I said, I said that when you're 23, you were willing to go through a bunch of steps to do something. But take in mind the fact that you need to do it a lot. And you don't necessarily want to jump through those hoops all the

time. You're telling him to perfect

it. That's not what I said at all. That's not what I said. I said, you can do that as an interesting exercise. But it's not something you necessarily want to do every day. Okay, I didn't listen to anything. People. does not listen to anything. I say. I didn't even get the gist of what I was saying to you did not even

you didn't What are you saying?

How do you not get the gist of what I was saying?

You start talking about coffee and I'm done. Like

she doesn't say you don't even care about what I'm saying? I can be saying don't drink coffee.

I can't drink it. You

know you should do just fine. No dose just by no dose. Kool Aid in the morning caffeine pills. Oh, good. Something to make you poop in the morning. I'm going to buy you a mixture of X slacks and nodos I put in and have you drinking

coffee. Like when I stayed at your house? I had to bring my own Mr. Coffee.

That's do you care enough to bring your own freaking coffee machine? No, but I'm just a liar. Oh, you care. That's all you care about. You care a lot. People doesn't care. I have an automated machine. Since like, I have an automated machine. She cares enough about coffee to bring her own coffee machine. If she really cares. Yeah, just turn on my machine and take whatever came out of

it. I don't know if you had that like drill on the top of your being thing. Oh,

yeah. First of all, then you could just bring coffee and throw coffee into the machine. You don't care what it's like you don't care if it's beautiful, like people are gonna you keep on making up new things to go along. Just say I'm not touching your domain. That's not No, no, no, no, that's garbage. You are just obstinate. I'm not.

You want me to care about cough? No.

Okay. People may ask. Anyone in the chat room happens to be there right now. Do someone who does not care about coffee bring a coffee machine to somebody's house three hours away that they had to unplug and take off of their counter bring special coffee to us because I don't have that kind of grounds. Yes, you did special meaning any I had coffee in my house so that she goes brings her coffee machine and brings her coffee. I submit to you does this sound like a person who does not care about coffee? Especially because you could drive five minutes and buy other coffee? No, no. Or does this mean someone who just obstinately like my racist dead grandpa obstinately only enjoys having garbage to shove it in other people's face and say, See, I like garbage that I submit to you is what is actually happening? No, I'm not saying I like garbage. Yes, you are. I'm saying I like Gartner about saying that. I will print