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 cookie cutters coming to you live on heritage Radio Network every Tuesday from an or no like you know around 12 1215 Something like this from a birth preacher we're in Bushwick.

Today we have already in the studio as usual Miss Tassia the hammer Lopez hey do Anastasia good yeah you got David in the booth what up nothing we're waiting on so by the way I was having one of my usual unpleasant text exchanges with Miss dossier earlier this morning and I was saying I think we should change your name from the hammer to the to the pitbull because it's the biting for no reason I live lol I shouldn't go that way like biting for no reason. I shouldn't make a joke at people's expense because you know that pitbulls like are like so discriminated against that? Basically in the New York news what made me think of it in the New York City shelter system, right? Almost. I mean, I don't know about the public shelters but in like the private shelters like, by the way, I just got another dog over. They live over the weekend. And Stassi is doing her her like more on headshake is that the moron? headshake Yeah, no moron handshake. That means not she's not mad at me. It's not like a vegan face. It's just a moron. headshake anyways, so I went to go get this dog and apparently any small dog can get adopted here. Any basically pits can't get adopted and pet mixes and so you know if you can you should adopt a pet next. Why didn't you? I needed a slight I already have a dog a large dog The odds that like I would, I would get the okay get the highest sign for adopting another large dog. roughly zero. You know, I think my kids like are old enough now to take on a dog that has some territorial, you know, like traits whereas like when they were a lot younger you get a little nervous of having any kind of territorial dog around so the like lab was possible because also shelter dog is awesome, but like this point they can handle it, but I couldn't handle it big. So is this miniature like they? I said, What do you think the mix is? Your guy goes Heinz 57 Because it just like a like a mix mutt. But anyway, if any of you are in the New York area and want to go to a shelter, I highly recommend Sean Casey animal rescue in Brooklyn, you can just go walk dogs, you show them your driver's license, and you just walk dogs, you don't need to take one. But if you're a dog person and you show up and you start walking dogs, be aware that there's a high likelihood that you'll end up with one. Do you know what I mean? Because they're cute. Dogs or dogs or dogs are cute. This guy looks like a little miniature version of my lab, even though it's like I don't think there's any last minute to DAX, my young son was walking the small dog and I was walking the big dog it's like a mini me walking a mini version of my other dog this guy that's kind of crazy. Not even called mini me now.

There's like a thing for that

there's a thing for a shrunken version of you and your dog walking next to you down the street. No, and they didn't teach me that and in vocabulary School.

Today we got a caller on the line is John Carson, who is Chef Emily Peterson's father has a question for you.

Wow, nice. How you doing? Well, welcome to the to the show. What's what's up.

I make cocktail sauce for shrimp and oysters and that kind of stuff. We use we use Heinz ketchup and used to use goals horseradish, right. And there's a assortment of other ingredients, which you may or may not need to know for this. But when you would make the caulk that would be about the consistency of ketchup. And you could put that in the refrigerator overnight and take it out the next day and it would still be the same consistency. Change right? A friend of mine gave me homemade horseradish that he makes. And I did everything exactly the same. When you put the cocktail sauce in the refrigerator 24 hours later it has coagulated it's it's solid is jello. And why is that happening?

That is very interesting. I don't know so go so like gold. I haven't purchased gold in a while for those of you that don't remember, gold's is like it's the tall skinny bottle. And it comes in either with BT or without BT horseradish graded that you get in. In supermarkets. It's like the brand that like we all grew up with. I I'm trying to remember the label on gold does is it gold have anything in it? Or is it just shredded horseradish? Don't do they vinegar it?

Is vinegar in it. Emily actually read the ingredients. And there's nothing that she thought it could have something to do with the in the end that the acidity level in the homemade. Horseradish was different but I don't know. I don't know. But this is the guy who makes the horseradish. He knew that was going to happen. And he said it's not as bad if you use ketchup. But you

know, why would you use Hans that's crazy. Yeah. Yeah, well, here's here's my here's my only theory. Your does your friend not add anything. No offense to Hans, but I mean, Heinz is the ketchup please. Anyway. Right, right. Does your friend not add anything to the horseradish?

Oh, it's his in his horseradish. It's very safe. It's horseradish? There's no beats added. So it's horseradish, vinegar, pepper, salt, and a little bit of sugar. And that's it.

See, here's what I here's what I'm thinking. My guess and this is just a guess, is that there's a lower liquid content in your buddy's horseradish and straight up that if you add a little bit of vinegar when you did it that it would all turn out there are two things that I think could be happening here. I don't believe gold's horseradish is pasteurized, but I'm not sure in which case if it's like a pectin leaking thing that could be an issue but I don't know. My guess is it's a liquid thing ketchup is very very is it basically it's what's called like a fixed tropic liquid so that under under shear under shear ketchup is acts like liquid and when it's not under shear, it acts like a solid right? And my guess is is that the horse radish is is that horseradish with a certain amount of liquid? Keeps that thixotropic balance the same because remember horse mash is also fibers so it's going to add some stability or could add stability almost like fiberglass to it. And then if the liquid level is a little bit higher, it'll go liquidy very quickly as ketchup does, and if the liquid balance is lower than it it'll set up even firmer by the way we now have in the studio can also win weigh in on your question. Harold Harold McGee, the Master Blaster of science in the in the as it relates to the delicious. So Harold, the question we have on see whether you have anything else and you heard the table and what else? Hey, heard you hear you heard that tail into what I was saying there, but the question was, we have a horseradish, we have a cocktail sauce made with everything else remains the same Heinz ketchup and you know, whatever other you know, flavor adjustments are added to it. And either the store bought gold's brand, which is the East Coast brand, which you may remember might be West Coast to have prepared horseradish versus someone else's homemade horseradish, and home homemade horseradish makes it set solid into a gel. And my guess is it's just that the cocktail sauce is extremely sensitive to liquid balance.

Sets and do a deal. That's a new one on me. Yeah,

I mean, I don't know of any I don't know of any special hydrocolloid in horseradish that, you know, may or may not be activated, although I could be wrong.

I don't know about that either. But I do know that our strategy has very active peroxidase enzyme, and that might be doing something that allows crosslinking wouldn't otherwise take place

about is is there a store bought horseradish? pasteurized? That's the question.

I bet. I mean, how else would it be shelf stable?

I mean, it's horseradish? No, I mean, I buy

bread, it's refrigerated. But when you buy gold, it's definitely in the refrigerated, some can but it may be pasteurized, and the pasteurization may, you know, stop some of whatever they are they the from when this gels it gels. I mean, it's not you know, it's just, it's not just like it's thicker. It's a I mean, there's a there's a chemical reaction going on here that it you know, it's it's a solid mass.

Well, tomatoes are full of pectin. So I don't know much about horseradish. But I mean, if there is some sort of crosslinking going on, I mean, that's plausible, I guess. So you're saying that, that's, um, you know, you're lucky that Harold stopped by,

you know, and that's got to be something what it is, I'm gonna check and see if the gold is pasteurized. And if that's it, you know, and then the other thing is the care I mean, I've experimented around with just adding a little water to it the next day and mix it up, and it comes back and it's fine. But I was just curious, why why that happens, you know, and it's got to be something like that, that the it's some kind of reaction with the pectin and the ketchup.

Well, so yeah, so I would look, we could look into like Harold's thing. And so I guess, but you do say you add a little bit of water and it comes back?

Yeah, yes.

Yeah. So that doesn't sound so much to me like crosslinking

Well, unless it just Brett unless you unless adding liquid, you're literally just breaking it almost like you'd be making a fluid gel, in which case you're taking a light gel and breaking it into a into a fluid gel after you break it and it comes back does it hold peaks better than regular mean cocktail sauce holds a peak pretty well as is because it's you know, it's two things a tropic thing, so

I haven't I haven't really experimented with it that much. Well, thanks now it's like, you can't scratch I gotta figure this out.

Yeah. Well, I don't know. I mean, I'll I'll try to remember over the over the week to do some searches on horseradish and, and pectin and jelly and see what I can figure anything out. Maybe here a little too. I never know it. You never know what's gonna peak Harold's interest.

This sounds very interesting. Yeah.

We'll, we'll we'll look into it. Thanks.

All right. All right. If necessary, I can send you some samples. And you can you can look at this. Yeah, I could drop some off at the radio sites. I go. I go into Brooklyn about every other week and I've actually been on Emily show a couple times. I can make it a point. I could bring you I think what I can do, I can bring you the ingredients and you can put it together and then you can you can watch it Joe. Sounds great. I'll do it. Yeah, and then you get some cocktail sauce out of the deal. Yeah, right.

Which is you know, always good. I like especially in the summertime I like some cold shrimp and cocktail sauce. You like some kosher cocktail sauce does? Okay. Well, you're not a fan of ways that you're not going to cocktail sauce you know Fenichel Trent both I don't choose it all right. All right. Well, thanks another yet another thing although this is better than normal Anastasia, she's like I lead it. So before we get into the meat and potatoes of the show Harold's here so I'm sure people are gonna want to call in for some Harold McGee style questions. A couple of things one, Harold was here last week for you Impossible Burger burger burger burger. Right? You're actually here again for the impossible. Food Group, right? That's right. Yeah. Yeah, this week, and I don't know if anyone's going to want to call in and ask questions about GMO heme protein, vegetable, coconut meat, you know, oil. Burger Lloyd. Sounds

more and more delicious.

Yeah, yeah. Yeah. Like, it's interesting. So, like, I think it's like, of the level of like, you know, mediocre hamburger, which is saying a lot.

Yeah, going from scratch to that. Yeah. Is is impressive. And the thing is that they've got their, their scientists so this is, you know, stage one, and they're gonna move on and on and on. Sure.

It's like incredibly impressive first effort, I would say, Yeah, that's what I would say. Yeah. And the blood note that kind of sucking on Iron note. Why not? Did you taste at that time and start, you know, didn't go to that event with me. Okay, so that's one, two. Harold is here last week and did not get to see the Amorphophallus a titanium the the giant, even Titanic, shapeless penis flower, the world's largest single inflorescence. The actual the the largest branched inflorescence. Anastasia is not from in the RMS, it's actually in the case, ie the palm family, as I was told by someone at the botanical garden, which is interesting, because one in a family sound very similar. But the the orders I guess, anyway. But the Yeah, so I saw it. When I saw it was not at Mac, by the way. So the interesting thing from a food perspective and reason why you bring it up is that Amorphophallus titanium is, or titanium I don't know, is like first cousin. And by the way, the flower in the wild gets to be about inflorescence. It's not a single flower but gets to be about 12 feet tall and Sumatra where it comes from. And it's pollinated by carrion flies and whatnot. And so it smells and this one smells a lot actually like rotting mouse is what it smells like it smells like rotting mouse. But it's it's like first cousin. If you consider genius relations cousins, its first cousin to konjac like what you make konjac out of the foodstuff in which also smells but it's apparently a much more heady brew of sense according to docs that you sent me right, Harold?

That's right. Yeah, I don't remember exactly what the mix is for contract. But but it's it's the inflorescence right. So the route itself? Does it need deodorizing before it's used?

No, no, no, no, no, it literally It doesn't smell until it opens up and it produces the stank in the inflorescence. And in fact, the inflorescence itself a portion of it will heat up I guess due to you know to metabolic activity will heat up a couple degrees above ambient to help release it waft. Do you think you would have wanted to see that stuff? I didn't I didn't even invite you because I figured you wouldn't. It's not your jam, right? You like flowers but not rotting flowers. When I showed up at they opened the Botanical Garden early. I showed up at 9am and DAX and I went we just walked in. And then at 10 When I left there was like the equivalent of a three block line trying to get in to see a stinky flower just goes to show you the lengths that New Yorkers will go through to see a stinky flower.

Not just New Yorkers. I mean, I was in from California, I saw that this was happening. I was watching the the corpse flower cam regularly to see if it would it would open while I was here and was sorely disappointed. In fact, you and I were and we were gonna go touch I was I was maybe going to delay my flight. I'm glad I didn't because it stayed closed for another couple of days. Anyway,

anyway. So but you know, you should go check out there's got to be someone I think David says a couple of UC Davis has a couple but I think they're held to kind of privately they don't necessarily put them on display.

Yeah, and I heard that actually, someone had one in Berkeley a couple of years ago.

And maybe that's there's a there's a wiki list. Yeah. But did you you didn't get to obviously see the no

heard about it after the fact.

So listen, if any of you listening have in the San Francisco Bay area or within I don't know probably probably 100 mile radius or so. And you want Harold McGee to come smell your flower. I'm sure he will come smell your flower. Or if you're growing any form of of carrion fly or any sort of dung dung. insect pollinated, Arum family flower I'm sure Harold would love to come smell it. Am I wrong?

You're not wrong. No.

konjac look, the Amorphophallus titanium the corpse flower has has the problem that it only blooms it doesn't bloom for at least 10 years after you after it's you know started and then and then it blooms once and then doesn't bloom again for another like four days. Seven eight years

and so it's like 36 hours

Yeah 24 to 36 hours and like to make it even harder it's it's like a very picky you know, it really just wants to grow in Sumatra and like nowhere else so anywhere else you try to grow it it's a it's a huge kind of it's a chordal you alright, so speaking of gardening I have some stuff I brought Oh, you wanted to do don't meals now you wanted to dump those after the break after the break. Did I miss Miss dassia sister are dumped meals correspond by the way Harold a dump meal is where you just take like, like, like a short list of ingredients, throw them into a crock pot walk away and then eat it is hence you dump the stuff into the crock pot. And then that becomes your meal. And so in the stasis recently college graduated Sr. Is our dump meal correspondent. And she called in and I was and apparently I was like horrifying to her. I was mainly horrified at the at the dump meal. Right?

But exceeded on her Washington chicken.

You don't wash chicken. Anyway.

USDA says washed chicken. Really? Oh, wait a minute. No, no, they

say don't watch it. Yeah,

don't watch chicken three, four years ago they

flipped Yes. You know. Yeah. And because it's gonna spray spray salmonella everywhere. Spray salmonella all over the place. Yeah, and but my point is, is that like this is yet another reason why, like most people's recommendations are garbage. Because people flip back and forth people. You ask someone a question, you ask a USDA person. Hey, should I wash chicken? And they've never run the experiment. They've never run the freakin test. They're like, Yeah, you should watch chicken. Right? Me. It's just why the hell would you watch a chicken? You know what I mean? Like, like, I'm not thinking about like this or that a group of people bought you're going to cook the freakin chicken. Why are you going to wash the freakin chicken? Right?

Here's why I washed my freaking chicken. All right. Because often when I buy a chicken, it kind of stinks.

Alright, this. I'm not I'm not saying anything against your chicken. But listen, listen, Harold. I remember this was Oh, two decades ago, back before duck was fairly common, right as a thing you could buy in a Superman you could buy it. But you know, I mean, it wasn't something that they sold a lot of. So I bought a duck. And it was in one of those classic like poultry tubes that they put like chicken and ducks in right? That seal and stank. And then they they didn't use to be modified anything. They were just tubes. And then they were presumably freeze them in the tube, ship them thaw them out and then they'd sit god knows how long until somebody some knucklehead who wanted to cook a duck. You know, because back then Americans cooking ducks like what are what are you French? You know what I mean? So like, I bought the duck and I opened it up, and it's Stang. I mean, it's stank. It's stank. And by the way, what stank means in this case is lots of bacteria are growing on it. Right. And so like, I was like, it's still good. It's still good. I can fix it. I can fix it because it was dinner. You know what I mean? People were coming over. It was dinner. I didn't expect that. All of a sudden my main protein the centerpiece is duck I had been thinking about was going to be garbage. So then what do I do? I attempt to wash it off. To get the stink away. It still stings a little bit. I put soap on the freakin duck to try to wash it up. And then I say to myself, Oh, my gotta eat the frickin duck that steaks that's going bacterially wrong. That is garbage. That is like just like, No, no, I'm not. And that's kind of maybe when like my aversion to watching poultry started when I realized that I was using it as an excuse to try to serve my family garbage. And when I realized that I was a severe enemy of quality, and that I probably over developed a reaction in the other direction. You see what I mean? Guys, I'm just telling you like, the analysis of where I come from on this on this poultry washing situation. Now like the USDA, though, like it's like, you know, so that's the problem. It's like doctors, when you ask them advice on on nutrition, they just say something that sounds good. They haven't actually run the test. Really, the USDA person would say, I don't know. I don't know. Maybe it's good. Maybe it's bad. Who knows? I don't know. Do it if you want, you know what I mean? It's like, in the absence of data, don't make recommendations. Yeah. Yeah. Unless they're just personal preference.

Or say, this is what we think might happen. So we think maybe it would be better not to

so if you have a chicken that you deem has like a little bit of smell, but maybe it's going to be okay, when you eat you want to wash it. I mean, I think that's fine. I'm fine with that. But just like like, like de rigueur, washing your chickens when you open them.

Yeah, I do it. Yeah, no, I agree. And usually when the chickens that I buy when they have a problem, it's on the inside, so I don't actually Oh yeah, mess with the outside that March I bought it. So little Chris Buck better but I but I do rinse the inside right?

Well there's also like a lot like a you know how when they do like a bad butchering and they leave a bunch of long on the inside, I'll rinse the lung out because you know, it's just easier. Yeah, they're not a flip side. Some things have things that smelled terrible in them, or are tastings that aren't spoilage issues. And those things I rinse constantly Fish, fish, you know, most of the time when you buy it a hole, they haven't cut the vessels along the spine and rinsed all that kind of blood out. I did that. You know what I mean?

Yeah, and, and stuff just happens on the surface no matter what I mean. Right. So in fish makes a huge difference.

Yeah, no, I'm totally pro rinsing fish. You know, I think but I think it's like

you're with but USDA would say same problem, right? bacteria.

This is why you should listen to him. You should rinse it if it makes it taste better. And not rinse it if it doesn't make it taste better. Exactly. Yeah. And I think we're in total agreement here but like I was I apparently pissed off Anastasia sister, so now she she claims

he has a meeting or so it's quite

a preamble to this whole thing. Yes. She claims

that that she's not calling him because she has a meeting but really she doesn't want to she's like now she's filing her report her Don't mill reports with Anastasia. But what makes it difficult is it's harder. It's easier for me to like, you know, go after things if I know exactly. If I can query like why certain decisions were made or not. Yeah, you know what I mean? Yeah. Oh, so I have some stuff for us to taste. First of all, I brought the latest app for those of you that are longtime listeners, you will know that the Stasi and I think maybe the Peter was there it was either that time had some of Harold McGee's delicious walnuts, Harold's Harold's deez nuts, but then we have a new version of McGee's nuts here that you want to talk about him. I brought him so Anastasia can can sample them. She's not she hasn't had them before. So she can. Yeah,

yeah. So I went to Turkey a couple of years ago. And one of the things I did in Istanbul was visit a place that made baklava, and we were given little samples of the things that they were making. And I was amazed at the flavor of the pistachios, which were compared to California, pistachios, tiny and dark, dark green, and just incredibly aromatic. So I bought some and brought them back and share them with you because I know you're a pistachio fan. And I also prevailed upon a friend who may have been on the show, Arielle Johnson. Oh, yeah, a couple times. Yeah. So she at the time was at UC Davis. I was in San Francisco. I told her about these amazing pistachios. She said, why don't you bring them up to the lab over the weekend and we'll put them on a machine that's not being used and see if we can figure out why they're so different from the the California so we did a gas chromatography mass spectrometry Olfactometer pre test on these two batches of pistachios and found that basically, they have identical chemical compositions. It's just that the Turkish ones had like 50 times the quantity of the the volatiles that gave the aroma and they were so fragrant that they to me they smelled like mangoes,

right? So they were fragrant. Not in the way that like Bronte Pistachios are. They were fragrant in a different

way. Yeah, fruity. I mean, right incredibly fruity.

Now bear in mind for those of you that don't pay attention to the botany here they are actually related to mangoes at mean distantly they're all Anika Desi, right? Yeah, yeah.

Anyway, so that was a wonderful experience. So a couple of weeks ago, I was in Oxford, for the Oxford Symposium on food and cookery. And my Turkish friend Island tun was there and we knew we were gonna see each other so she wrote me from Istanbul. This is like, you know, a week before the coup, coup attempt and said anything I can bring you. So I said pistachios and pistachios and some pistachios, so she brought me two different batches, which we've got here. One is the standard Turkish pistachio, which are larger.

Do you like mustachios? Do you like pistachio? Do you like pistachio nuts Anastasia? Yeah, all right. All right. So smell these these are the standards smell like nuts.

And then the the special ones for Buchla making which apparently are not sold on in the market. Generally they're sold only to manufacturers.

You get the difference? Yeah, this one smells tastes smells more Anastasia the poetry of your descriptions is remember not to chew on the mic people freak out.

I know if they freak

out Daniel What do you think? Good, really good.

Taste a little mango in there something I mean they're they're super fruity or nuts but they're fruity and nutty

but they're you know, I think I told you I had some black walnuts American black walnuts that I think had gone rancid and fruity as a result of rancidity like says like France and fruity notes. Yeah, but these are not like that. These are good fruity notes.

Yeah, these are so rancid. aromas are like fatty acids and alcohols and aldehydes and things like that these are terpenes so they're formed by the plant early in the development of the nut and I guess they get diluted with as the nut gets bigger I guess they're they're there to protect the nut and so they're really concentrated to begin with and then as the nut gets older and the shell get gets hard and that kind of thing maybe it doesn't need as much chemical protection so the the flavor gets milder so when

you're young you protect the nut going to protect you nuts when the when you're old with me you don't need them anymore. Useless.

Yeah. Tang beside protect you

take your nuts Oh, it should be it should be yeah so these are now the reason they don't harvest us normally just are more expensive to do because you lose out on the harvest. Yeah,

so they're, they're apparently not for general sale. They're only sold to Buchla makers.

And why did the balaclava people care that much about like the quality differences?

They're nuts? I guess to make a better buck. Well, I don't know see,

but why not? They must present quality they must friends equality, but they must actually believe that the other ones are better eating nuts. Maybe because they haven't both. They actually must believe that the bigger ones are better eating nuts. And these are better pastry nuts.

Could be could be Yeah, maybe. Otherwise it'd

be a market they just charge more. Yeah, yeah.

Yeah, good question. Maybe maybe in a place that has pistachios galore. People are not willing to pay a whole lot of money for them just as a general eating not.

Not eating Oh, speaking of young seeds, nuts. So I have this pumpkin. So it turns out that I have this garden patch up in Connecticut and it's it's like cucurbit fantasy freaking land. So like cucumbers go freakin bananas. And I didn't know this because I hadn't ever planted a pumpkin before pumpkins go, frigging nuts. And I planted like a pumpkin that's actually a Connecticut variety. I forget the name of it, but it's from Connecticut. And it's one of the ones it's designed to become giant like a couple 100 pounds. And and I was gone for a couple of weeks I came came back and looked at it and it's like Jack in the beanstalk. This sucker had punched through both sides of the garden. And one of the pumpkins I have to thin them out so that they get big, right but one of the pumpkins that I was going to consider keeping in the span of two weeks it it had grown through a fence it was the size of like a tennis ball or a racquetball and it had grown into 1010 pound pumpkin over the course of like two weeks. And it snapped itself off because the vine could no longer hold it up through the fence. It was like through a like a What does it you know, like chicken wire fence, it was through it. It snapped it off. And so I took it right because I'm going to harvest them anyway. But like there is almost no information on the internet about young pumpkins. Even though I'm sure everyone who tries to grow big pumpkins is thinning pumpkins out there's nothing there's nothing on them. And what's interesting is the skin is very very thin and delicate because you haven't cured it at all right when you cut it open the pit between the seeds hasn't fully it's like still kind of solid so it's kind of hard to scoop it out the flesh is actually really good I made I made like a pumpkin Parmesan with a you know like I cut the pumpkin roasted it down a little bit was gentle with it so didn't get all smashed up and then layered it like like you would for like a lasagna or something like that. But I did it Mexican I did it with well Hawkins string cheese and cookie ha because that's what I have in my fridge. You know what I mean? So that's not bad. You don't I mean eating it. Look Parmesan was parmigiano cotija it's good to but it means good. It's more of like, you know, like a Mexican Italian pumpkin casserole. You know what I mean? Anyway, yeah. And then

I use pumpkins new world anyway.

And then and then later I took the rest of it because again, it's 10 pounds. I'm not gonna eat it in one day. I actually did hack it up with a pasta and rehydrated ship talkies and more of an Italian style with a you know, with fusee Li and you know, actual parmigiana was delicious but delicious, but so whenever you can actually eat them raw, and they have the texture of a melon, but they don't have melon taste. And they don't even have that much pumpkin taste very light. They're like the watermelon of pumpkins, when they're like that. So there's, they're a lot. They're more refreshing, even raw. They have a lot of latex stuff. So you know how when you cut pumpkins, your fingers, get that like, second skin on them that gross Second Skin when you're cutting pumpkins, it skins the hell out of your hands. But you know, I just peeled it with a veg veg peeler. chopped it up, and it's nice. It's refreshing. It's good. Yeah, I mean, so it's a lot less pumpkin even then like a calabaza melon, which is like pretty mellow in flavor. And I mean, and when it cooks up and holds its flavor and doesn't hold its shape and doesn't mush out. So it stays well. It's soft as hell, but it stays intact. It doesn't instantly pop out. But the most interesting thing which I brought for you guys to taste is the seeds. The seeds are almost the size of full grown pumpkin seeds, but I salted these a little bit but they're soft and you can eat them like cucumber seeds. These are totally uncooked but they're they're almost full size like pumpkin seeds. I didn't I just put out a little salt but they're otherwise uncooked on season just rinsed out of the pumpkin

that's good. That great, right? Yeah, yeah. real crunchy. Yeah, pretty refreshing. They're, they're chilled, which helps. Yeah,

yeah. But like I would mix these into a salad any day. You know what I mean? I also roasted some and they were good, but they lost them that snap and texture. What do you think Anastasia? hater of things. Yeah, they're good, right? So people out there who are growing pumpkins. I looked on the NSA on the internet. I couldn't find any good information. Someone was like, throw them away. They useless put them in compost, feed them to, you know, feed them to rabbits feed them to pace. The fact that matter is is there's a lot of delicious stuff to do with these young pumpkins. And it's not insubstantial. I fed my family for two days, including when guests came over on this one freaking pumpkin that would have been called tossed into a ditch by most people.

Yeah, yeah. Young pumpkin chat room is suggesting a pumpkin dump meal.

Pumpkin dump meal pumped up pump and dump. You know who? Mark Ladner Mark Ladner it That's his favorite cooking term? He's like we when he's doing an event, my Hey Mark, what do you bring to the event? No, no. Pump and dump pump and dump. It's like, right? It was It means like, it means something that's easy to do at events, you know, a pump out of like, whatever bottles and dump. Obviously, he's doing it a very high level. Alright, I brought some more crap to taste. Do you want to taste the poisonous stuff first or last? Last Last?

You stage it how you like

alright, well, just in case we die. Let's start with the non poisonous stuff first. So

can we take a call then after the tasting I take a call

I'm taking a call Well, while I'm while I'm while I'm sitting. Let me see what it is. And then while I'm pouring it, we'll take the call right? So I have a I'm testing centrifuges out and I don't think we're going to talk more about this interview today. But I'm testing centrifuges out. And what that means is I have a whole boatload of clarified orange juice like like around my house, right because I can just go by it right and it clarifies rough in a roughly similar fashion to other citruses and things and which is a big thing that we're clarifying the centrifuge, so I have like gallons of clarified OJ in my house. And so I was like hey, I start fermenting it so I'm been fermenting it this is my first fermented batch and I actually interestingly like I think it tasted better when I first made it I think this is like a month old now. So I think it tasted a little better when I first made it but and this one was I have a batch that I just made but it hasn't bottle carved up yet but this batch was made with orange juice which is about 11 bricks taken up to about 15 Oh, and it got shaken up on the right over taken up to about 15 with white sugar but I have one with with honey as well. But this is just pouring all over the ground what it's doing I'll say don't worry it's sticky. No I'm kidding. It's very dry. It's like super dry. What's interesting is is that even though I don't really like clarified orange shoes because the bitterness of the orange pulp is gone right when you're when you're using it that I actually quite liked this because the bitterness after all the sugars fermented out comes back Alright, so while I'm waiting for this thing to stop let me put this way the bottle was a little shall we say excited Why don't we take a color well, I'm pouring kava glass and stuff so you just sitting there looking at me like it's like some sort of like, color you're on the air.

Hey guys, this is Tyler from UC Davis. Hey. How's it going? Yeah, go Impossible Foods.

Oh can possible foods. Yeah. So Hi, Tyler.

So I see here my wife and I was wondering if there's a scientific reason for scalding milk or cream and the pastry recipe since usually They're they're pasteurized

scalding milk or cream. Well, even when they're pasteurized, they're there. They've still got stuff in them. And you know, back in the old days, it may not have been pasteurized, they may not have been pasteurized. At this point your you may not know how old it is. So I guess it's it might just be a way of sort of standardizing the microbiological quality

scalding isn't it? I was, I was tuning out for one second because I had this ahead that was pouring stuff and getting stuff dripped all over me. But anytime I see scald the milk in a recipe, I think it's a throwback recipe. Right? Which recipe are we talking about here?

Pastry Cream and things like that kind

of? I mean, I think at this thing, it's like a throwback, right? Could be I mean, has anyone done a side by? I always follow recipes, just because it's easier to follow a recipe than it is to have a failed recipe afterwards, unless you're specifically testing out a theory. Yeah. Yeah.

I mean, something else that it's going to do is, is change the flavor. For sure, the question is whether at the end of the process of making whatever you're making, you're going to notice that flavor difference or not, but scalded milk scalding cream tastes very different than plain pasteurized either one

What about UHT pasteurized?

I think if you score that it's going to taste different to

mean, the amount of time and the temperature that any milk product reaches, the longer it stays at that elevated temperature, the more the flavor changes. And the more of the proteins are messed with. And the more x y and z so in general, when you're selling something in a store, you mess with it the least amount that you can you know, in you know, to have it sell before it spoils about Carmilla you think Scotland Parnell is going to do anything? Parmalat?

Yeah, that tastes pretty cooked. To begin with, doesn't it? Yeah. Yeah. Yeah, so I mean, as with all questions like this question, what I would do is a side by side, right, just make the same recipe with and without scalding and see whether anybody notices any difference, whether you notice any difference during the process of the making, you know, whether it makes a difference to the process. My guess is that there are small differences, but they're not going to be that significant.

Right. And especially for things like that, that you're not really relying on the chemistry of the milk. So I think like small amounts of heat difference and small amounts of, of changing the conformation of the of the of the ingredients in milk can make a huge difference in things like cheese making, you know what I mean?

But even yogurt making, I mean, you get a much thicker set, if you use called the milk first.

Right? Somebody they hear your but they're you're relying on the chemistry of the casing, and you know, and the micelles to, to what you're working on in like a pastry cream. You're not. You don't I mean? Yeah, I mean, I wouldn't guess. Yeah. It's my theory. sticking to it. Cool. Thanks so much. Thank you. All right to Texas. What do you think, guys? It's just orange juice.