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Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking your shoes coming to you live on the heritage Radio Network every Tuesday from roughly 12 To 1245 to 50 Sometimes one Roberta's pizzeria in Bushwick. Brooklyn not with Anastasia to hammer Lopez today, unfortunately, she could not be here she is doing she's taking Anastasia day. So in the place of Anastasia, the place of Anastasia Lopez will be taken by our good friend Paul Adams. The head of all web empires for Popular Science. How you doing Paul?

I'm good. The sidekick tears so comfortable?

Not Yeah, more than mine. Yeah, yeah. Well, you. So Paul, you might know him from his Twitter handle at pop sai eats Correct. Set your Twitter. That's correct. You do not use the other ones your email. So I won't go that one out. And so when people want to send you a random email, so calling all of your popular science related or other or food or whatever or Fourth of July related questions to 718-497-2128, that's 718-497-2128 and with more enunciation 718-497-2128. Yeah. Yeah, yeah.

What was that number again, Dave?

I can't remember. I can't remember what that number is. Yeah, so anyway, we got a boatload of questions because we missed last week. I forget what was going on last week. Oh, yes, Dax is graduating from elementary school. He won a he won a Leadership Award. Do you know what do you know what's garbage? Paul? What, when? When I was a kid. So presumably, you know, when when you had the awards at the end of school, it was that one freaking kid that won everything. Yeah, they had all those friggin medals around their neck. And they were like, weighed down with like, the weight of metals, and just showing you how crushingly superior. They were at charming the school administration than you were and or at taking tests, or maybe they did their homework. You know what I'm saying? Those kids are now our leader. Yeah. I don't know sometimes. Yeah. Yeah, that's true. Anyway, the point being that they don't do that anymore in the New York City public schools, they sift your words out so that no one child earns all the awards. So is that person who got the science award really the best at science? Or is it just that the person that got the English award, they decided to give her the English award instead of the Science Award? You know, I'm saying yeah, you know, I'm saying you put this way was DAX actually a leader. Now he really is leader because first of all, like, they also give like multiple, like, when I was a kid, one kid got the Citizenship Award. Yeah, guess who it wasn't? Yeah. Did you win that award? Paul the Citizenship Award? I don't think we have that. Now, David in the booth, did you have a Citizenship Award growing up? No, I don't know what that means. Did you have any awards in your elementary school or any of this crap?

I don't think so. No, we don't have a graduation ceremony.

Are you from a hippie commune? Where are you from? No,

but this was before. Like, everybody had to be exceptional or whatever,

dude. Dude, I was born in 1971. Dude before what my point is, is it's not about being exceptional awards. This is why you should give them all to one kid awards are about punishing the people who don't get awards. They're not about awarding people who get the awards, right. It's about saying, Why are you so worthless? That's what it's all about. And so the like, nowadays, I think you're right, like they're trying to make every so like, you know, they're spreading it all out. And I think it was probably good for me to realize that somehow I wasn't kind of working within their system. You know, you know what I mean?

That's a good realization.

I'm not really an exemplary citizen.

I'm a great citizen. I help people cook things.

You You're a great citizen, but not award winning

nine out well.

The book, the book, the book is a better citizen than

Yeah, the book is a much better citizen. I have Anyway, point being he won a Leadership Award, which is he deserved it. He was the only kid that one it wasn't like the citizenship where there was like, five, right, five kids. But let me put it this way. The valedictorian which his his you know, one of his dirtbag Buddies is the valedictorian of the of the school, and the only award she won was valedictorian. Does that make any sense that you'd be the valedictorian of school, but you don't happen to mop up one of the math or science or English or social studies awards? Does that make any freaking sense?

Like the Oscars where you win, like 12? Oscars? Yeah,

yeah. Yeah. Right. But at least I don't know. It just seems to me that you should just let the one kid have all the awards. And that's it.

Right there. In your school? What? And your school? That's how you can do it.

Yeah, it might it won't even be the best kid. I was randomly assigned all the awards to one child. That's the really bothering to do it. Just randomly assign all the words to one child

chatroom saying don't be part of the system. Yeah.

No. But do you think Do they think that random assignment is the way to go? Just randomly assign the awards out? It's like I said, it's about punishing people, not about rewarding people. At least that's the way it felt. Right. So we have a lot of questions, because two weeks ago, we had meathead on you if you have his book. Yeah, I have three copies of his book. Yeah. Do you have their location? Or they're all the same? Okay, do you have them three separate locations? On three different heat levels? Do you have like, like one of the books over direct flame and one over the indirect flame to see like, yeah,

nice. So I have the advance review, copy the regular review, copy? And then how much change is there between? I have multiple copies of your book to the advanced editor. Yeah,

there's a lot of changes. Actually, between the advanced there was a lot of the even in the finished one. There was a couple of errors that I hope to fix. Yes. Yeah. Which you call from me actually. Right? Yup. Yeah. Nice to see. This is why people if you write books, give them to people to read ahead of time. So because once you've like written something and read it 8 billion times, you can't stand to look at it anymore for a while, you need to put it down. And so you can't catch that somebody is like mislabeled all the fractions or something like this. And it's more difficult than you think. It's not just a matter of the spellcheck. Although that does help, editors are important. Editors are extremely important. Input. So listen, let's get to some questions. And then later, Paul, a long time ago, Paul got in the, in his popular science, you know, mail bucket, one of these new Breville what do they call it? Again? They call it a control freak. The control freak which is, you know, a, an induction hob that okay, I'll give you the quick story. Now. We're gonna talk about it later on in the program. But quick story is that Breville I don't know how much it is. I'm sure it's public. It's all public knowledge. Right. Breville bought the I don't know where it was a controlling stake or big steak or the entire culinary business from Polly science. So they bought like the culinary wing. I think a good portion of it. I don't know whether it was all of their circulator line or just some of it, but they bought it. Yeah. Okay. So then they were going to come out with this new induction. hob. I hate that word hard.

Yeah, hob. Isn't that good? What do you use? I say cooktop.

cooktop. is not a good word. At

least when you say cooktop. People who've never heard the word before can sort of piece together what it might mean?

Yeah, seriously, like if I just walked up to these people who are eating their lunch over here, and I was like, Hey, would you like an induction hob? They'd be like, hub hub? Yeah. Is that something British?

Is that a British thing? That sounds Anglo Saxon.

It doesn't it sounds like something that a Brit would say that an American would never say in Dutch but burners not right.

In areas close.

Anyway, let me think about it. Anyway, induction thingamajig it. And the idea of this induction thingamajigger is that it's a much more accurate and has more control and more whiz bang theory than other induction thingamajig it's, and we'll talk about it later but the interesting thing about it about it The interesting thing about it is they teamed up with a Philip Preston, who is the guy you know, who owns Paulie science, the guy who brought circulators to chefs originally the you know, the one you know, I mean, who was and he actually just came out with a some sort of, if you look on the on the Twitter, you have someone to look at it for me the he does come out with a new kind of CV documentary that he put out in a book or scientists many weighed up. They teamed up with him on on some of the control algorithms for the unit. So it's also co branded Polly science. Yes, it was a long way to say that it's Breville cobranded PolyScience that I mentioned that I've recently that hey, this Paul, I have no idea why. But recently, I have become like most favored nation status for rebel. So they sent me a bunch of things to test as well. So I've tested the unit myself. That's great, fantastic. Anyone that wants to make me most favored nation status for testing equipment, I will love you forever and my wife will hate you forever. So it's kind of a you know, but she's not in the food business. So if you're in the food business, you know, probably better to have heard hate you and me not hate I don't know. Or maybe the other way around. I don't know. But anyway, we could talk about it. We could talk about it later in the show. Also, I have a request. Paul, do you know of a good Mead?

A good Mead. Yeah, no, me neither.

Here's the thing. I want a good meat there has to be a good meat. I have had bad beads, but not in many years. That means that I've had I've also read a lot about you know, making meats and they tend to get stuck because I guess people don't put enough nutrients in. And I think also people are trying to ferment it out to too high a too high and alcohol level. So they're shooting for like 20% or something like this. I've never had a dry Mead. Really? Yes. What I want to try is a dry Mead that clocks in at like you know, like eight to 10% alcohol that's what I want to try. I want to try like an eight somewhere between eight and 13% Alcohol dry meat. Here's the other problem with meat people have you know written Oh, you know honey is very acidic. It has a pH of three point the high threes somewhere right? It's like people there's not that much water in in honey. So like when you dilute it down I guarantee that they that they whatever you're going to call it means must whatever you're going to call it when you delete it down is not in the in the in the threes somewhere, you know what I mean? Me It is simply probably unless you have unless it's infected with some bacteria that's going to create a sourness like you would get in a sour beer like some sort of lactic acid bacteria or something like this. Oh, now I have oh my god, I have loucon You know, you know the bacteria the kind of stock misery Androids, whatever you pronounce it? Yes. Whenever I say lactic acid bacteria and the word leuconostoc goes through my head. I've said this before I have the song Luckenbach Texas goes through my head. But it's Lucano stalk Texas. And it just keeps looping through my head. And I'm hearing with Willie and Waylon and the boy it's over and over and over.

Thank God, you're the only person that happens to have

maybe someone else out there feels mean like, now give me a second to get the song into my head. But wait. Okay, so it's not like sour, right? So it doesn't have enough acidity to back it up. Right? It's not going to be a problem. They say it drinks like a white wine. But a white wine has like a lot of acidity. You know, this is why I'm doing these experiments now with fermented orange juice. And I'm hoping to try because the fermented orange juice has like the orange juice itself has a fairly good acidity for something like a wine you know what I mean? There might be a little high I had to test it I bought a titratable acidity kit so I could actually test it and see what's going on when it's done and see where it hits and all this stuff. But like I want to mess around with it and also people tend not to make when they make fruited Meads they're shooting on the sweeter side are not adding enough to make it really acidic. Right anyway, I'm working on these problems but what I want to taste is a good commercial need a good preferably dry a little residual sugars okay, but preferably dry cuz I want to see what it tastes like. Mead so someone can say hey, this this is what mean should taste like

I suspect that is out there. There's a meatery in New Jersey that was on the network not too long ago.

Yeah, well, why don't they steal their freaking product in New York City? I called Astor I call warehouse I called Garnett I called discovery why I called all of these like little shops here in New York. I called. I'm like, do you have me? They're like meat, meat. I'm like no mead, mead, mead. And they're like No, except for Astra has a couple but they're sweet Meads. I don't want to sweet Mead. I don't want something that is like something that just crunk up kids that can't take the alcohol. You know what I'm saying? Right? Tell me if I'm wrong if someone tells me a place in New York City where I can walk into a store and buy delicious meat that's all I want to know what did these guys bring meat onto the onto the radio when they came?

They did it was delicious. Thanks, buddy. It was dry. It was crisp. Thanks. Who was it? Noah's voice meatery. Noah's vice.

They talking about Noah getting naked. His kids covering them up after the flood.

Yeah, it was like a biblical reference. No, his voice was meat I guess. Yeah, yeah. All right. Well,

although I thought it was grape juice, I thought very specifically it was grape juice, wasn't it? Grape juice?

I don't know. I didn't get a Bible. So

when someone Bible me up anyway, but the point being that Do we have any around that we can crack open? I'll give them props. Are they gonna? Can they send us some Can we taste it? Can someone give me this? I'm gonna reach out. Yeah, please. The other thing is, I want to taste real maple sap beer as well. And there's a place called Lawson's, I think called Lawson's peerless lick, but it's like you can't get it. It's like the pappy Van Winkle of fermented beverages.

You can find it in Montreal.

What maple beer? Yeah, solely maple beer. I don't want some sort of like, Hey, I made a regular beer. And I put a little maple syrup and called the maple beer. I want fermented maple has to be reduced first because maple sap is you supposed to use end of run maple sap it's not good for making sugar. That's going to be too metallic ever had and have run maple syrup. The stuff that's beyond B grade. C grade. Yeah, it's hardcore. Like metallic like, meaning. I thought I was gonna love it because I love B so much. And then I was like, I talked to this maple supplier. He's like, Yo, I'm not allowed to sell that mess. Like not like it's like, no, it doesn't fit the US standards for what is maple syrup. Like, brother, I don't care. Can I buy it? And he's like, I can't really can I buy it? And so he brought a chord in for me to try and I was like, you know, man, you read on like this stuff? I don't I love B you like to see.

No, I don't like to see No, but to see is what you want for Maple beer?

Well, no, I don't want to take it all the way down to you don't want to take it all the way down to syrup. So I think they take it about half what lesson they have taken less than halfway. Right? So they're doing roughly a 41 They're doing a roughly 40 to one then depends on what you want the bricks to be right. But if so then if you did it like a quarter of as much you'd be I'd have to do the calculations but like somewhere like a third of the way somewhere between a third and a half of the way there Right? To probably if I was going to guess I'd say they take it to probably like 15 bricks or something like this. And I think if you're boiling it only to that level you don't lose they call it nighter which is like the weird like stuff that scum that forms on the on the maple thing as you're boiling it down that they skim off. Yeah, that probably has some sort of protein and nutrients and other stuff that helps the yeast get going. But then you're supposed to ferment it that way rather than just buying syrup and watering it down. Although apparently you can do that too. Right? But that's what I want. That's what I want to try. And it's using a product and have run maple sap that is otherwise relatively useless.

Yeah, I have consumed a bottle of that. In Montreal, how was it? It was interesting.

Interesting means you hate it. Why do you hate it? Um, did they hop it? First of all? Like, did they hop it? And if they hopped it, why'd they hop everyone's got they did not

hop it. It was sort of flat tasting. It didn't have a lot of nuances I recall.

Do you think it's because they chose a poor yeast?

I don't have a lot of other maple beers to compare it to. Or does it?

Anyway, if any of you guys out there have a good source for a maple sap beer that you think is both delicious and that we can actually get a bottle of we hear and cooking issues would appreciate it? Yeah. All right, two bottles. Two goes. At least two. At least two. We're gonna call it caller you're on the air.

Hey, Dave, how's it going? It's Anton from Boca. Hey, how you doing? Good yourself. Oh, man. So I had a question here about celery juice. Okay, and making a cordial at my bar with like, 40% sugar. And for some reason, it keeps jellified like within either a matter of hours or a few days. In addition to that, I'm also trying to clarify it, right, hit it up with some pectinase and for whatever reason, it's not stripping at all and I put it like in a separatory funnel and not

hold up. Give me the exact procedure, you're taking the celery and then what are you doing to it?

juicing it, straining it hitting up some pectinase like a point 2% solution or whatever it is the two grams per liter and then nothing separating at all.

I wonder whether it's the strands don't get broken up by the pectinase and it's somehow being stabilized by what's in the strand. So they're using the pack snacks Ultra SPL Yeah, okay. So pack snacks Ultra SPL wipes out or can wipe out a lot lots of pectins also does hemicellulose I haven't looked at the that the composition of celery celery but otherwise I don't know if it contains like lots of actual cellulose which I don't think it will break down. It seems like it would maybe in which case you might be making yourself some like you might be it might be stabilizing itself with like, you know, microcrystal. And while wouldn't be microcrystalline, but you might be stable, it might be stabilizing itself. I'm talking right out of my butt here because I have no idea but I'm just trying to guess of why it wouldn't. Why wouldn't stable here what I recommend you, you want to do it entirely cold because you want it or you're making a cordial you're heating it.

No, I'm not getting it.

Set the flavor of celery infuses fantastically well. I recommend you just do a very thought like fine slivers of celery, boil and strain, you're gonna get a lot of celery flavor out of it in color, and you're not going to clone it out.

Wait, understand what how is it you're recommending during

well, like when I do gins and stuff when I'm doing or when I used to do a lot of celery gins, I would just I would just cut it extremely fine, like you know, across fiber because remember, it's got a lot of fibers but it's actually very porous along the length of the salary. So as long as you like check ticket ticket Ticket, ticket, ticket, ticket, ticket, ticket ticket ticket ticket ticket, you'll be able to get just by heating it in the syrup that way and then straining the solids out, you'll be able to get a very strong celery flavor. Gotcha without a lot of the clouding effects because you're not busting up all of that stuff that would otherwise cause problems but you're extracting a lot of the flavor like you might it will probably stay almost entirely clear from the get go. Okay, but you got to remember when you cook celery a long time mean cook celery obviously has a different flavor. So remember if you're doing a celery cordial also if you're trying to emulate something like Dr. Brown celery soda, Dr. Brown celery soda, which in my humble opinion is one of the greatest soda flavors all times all times. Fantastic. Fantastic all times celery seed, celery seed is actually a celery seed soda. So if you want to emulate some of that, I also recommend throwing a little bit of celery seed into that. I just, you know I just made I never I haven't been on the show since I just made candied celery, which is also delicious. You should try that. In the candy, the candy celery I did the gradual replacement method where you you blanch it first, then you peel off the strings. Then you put it into a one to one simple bring it up to the boil, let it sit for a day or two. Take it bring it up to the boil, boil it down a little bit add it back in for a little bit of the boil and just do that again and again until you get it down to where you know when it cools it'll get stiff and then you throw it throw some extra sugar on the outside of it putting the D high until it kind of like gets stiff. Man is that stuff oh what oh

texture, like

the texture is like candied it the texture that I took it to is like not as firm as a as an apricot but firmer than an Australian clay state apricot. Cool, little bit, a little bit less firm than candy pineapple,

no crunch, lift,

no crunch. I've also taken the strings out so no strings. And also, this is my secret trick. Are you ready for the secret trick? And I would do this with your celery cordial as well, if it wasn't going to be acidified. I added a pinch of to the last boil added a pinch of malic acid. Right. Right and a little bit clever. Now, you know so they were talking

on Twitter a couple of weeks ago about is there a genetic predisposition to like or dislike celery, and someone from Enel chimed in saying that and dosterone and Drosten own is flavor that's present in celery and also in or saliva?

I like I like me some boar saliva. That's good. Yeah. So what kind of people like boar saliva and celery? The same people? The same people?

If you don't like board saliva, you might not like celery? Look, I think

we've had this discussion on the Cooking issues before but you know how there is a genetic there's a genetic look, there's a genetic component clearly to certain things like cilantro, right, like, right, but it does. It's not a genetic thing, determining whether you're going to like it or not. It's a genetic marker showing that you're going to perceive it in a certain way. Yes, there are plenty of people in Mexico who have the gene to have it tastes soapy to them, and they still love it because they were raised to like it.

Yeah, we got on the trail of this because there were a lot of people complaining online that celery is totally watery and tasteless.

They're completely wrong. They're completely and utterly like that is wrong. Are these the same fools that say that Bally's don't have labor? Possibly fools. Tools?

I'm just gonna add in for you as well. I know if you've ever tried the going back to your meat question. There's also have you ever tried the zombie killer? Bee nectar? Hop to meet? Good, so it's a little bit drier.

is good.

That one's good. I recommend that one. It's within that 10% That you were looking for?

Can you get it in store? Can you just go buy it or do you have to get it shipped to you?

I mean, I can buy it down here in Florida. So I don't know how available would be there.

Yeah, I look around for it. The other problem is here in New York we have the issues where no one knows where meat. So I don't think meat can be sold in beer stores here. And so like could they Don't add any more to it. There's no it's not cider doesn't fall in a normal category. So I think it's in a wine category and the wine stores don't want to sell it because they can't push it. And the beer stores can't sell it. And so everybody gets hosed by so maybe it's maybe it's easier outside of New York, you know, someplace that has different laws. Maybe somebody

needs to open a meet up, they allow it to be considered a beer, perhaps,

maybe, or you know what else like there's, there's a certain minimum malt content that you need to add to things to have them be a malt beverage to the same malt beverage on. Well, next time you look at it, see whether it says malt beverage somewhere on the bottle. It's not that a lot. You don't need a lot of malt. So like some of these guys do in the maple stuff, dope it back with some malt too, so it can be a malt beverage, so it's easier for them legally. There's just no one of these things where the legal stuff gets you into into really ridiculous trouble, right? Like we should just have our taxes based on like, the fact that it is alcohol and what content alcohol is not like whether or not it was made from barley or made from whatever, it's just our laws are so arcane and strange, you know. Anyway,

my David, thanks, once again, always helped me with solutions and

thanks for let us know how it works. All right. Thank you. Alright, so we see John Ripert, wrote in longtime listener, props to you guys for the great series of guests you've had on recently. Thank you. Does that include Paul? Thank you. Yeah. Are there any rules of thumb for the shelf life of various hydrocolloids less than, by the way I hate that word? lecithin. Do you lecithin why? Cuz it looks like like, it doesn't look doesn't look right. Doesn't look. English. No, it's fine, if you like, yeah, David, what do you think of the word lecithin?

Kind of makes me uncomfortable.

There you go. All right. lecithin seems to conk out after just a month or so. A month or two. That's because it's like incredibly hygroscopic. So it's pulling stuff out of the air it clumps up. You need to store that stuff in completely vacuumed out like low moisture with like silica pack the stuff just like sucks up moisture like nobody's business. I don't think it actually goes bad though. Does it just does it suck up moisture. It doesn't like

it clumps and becomes

even if you storm silica gel in a vacuum without compressing it like in a jar.

I haven't done that. I buy liquid lecithin.

I don't use it. So I don't have that problem. When I used to use it at the school. We used to just throw it away all the time because people would open it and it would clump and then I would throw it away.

I make my own cooking spray out of oil and alcohol emulsified with a little liquid lecithin in do you

call it Paul instead of Pam. It's a good idea. Now. What do you like it better than the one that you just buy?

It allows me to vary my oil.

But I mean deep. Do you think it makes a difference?

No. Okay.

You just want to do it. This is why I love Paul. Okay. Are there any rules of thumbs on the various shelf lives of Hodge, hydrocolloids. lecithin, you mentioned? Are there others that need replacing? In anything short of five years or so? Look, I think some of these things, they're basically they're like, you know, there'll be around for the next Ice Age, as long as they're kept dry. Like, I have used I have personally used alginates that are 10 years old. You know what I mean? I gel in I've probably used KLM. It's seven or eight years old. Yeah. You know, so it's, you know, I just don't worry about those things. And certain things like enzymes have a shelf life. But the good news about enzymes, the good news about any of these things, is they're kind of like medications, there is a shelf life that they have to put on because they have to put it on. But typically, it's there. It's not like it's not like a balloon that like after a certain date, like his last Altera pot was kind of like a balloon and it slowly degrades. So if something what let's say that you're gonna have a hydrocolloid, let's think of a method where it might degrade. There's some moisture in the air, and maybe it hydrolyzes over time breaks into smaller units doesn't have the same kind of functionality it used to it's possible, right? Sure. Basically, it's just going to get less efficacious over time, it's not going to like be good one day, there's no safety issue. So it's not going to be like good one day kill you the next, right, so like the only shelf lives that I really worry about are shelf lives that are either due to quality, like this stuff's gonna go rancid on me, but these things in general don't contain fats. And then to is it going to lose is going to lose efficacy. The other one that you want to worry about on shelf life is Chi to San chi to say anything that comes in a liquid format, like I don't know about liquid lecithin. They are usually if they're sold to the shelf stable thing, they're mostly shelf stabilized, but they're not permanently shell stabilized. So things like chi to sand. If you don't store them in the fridge, they'll throw they'll throw a mold flock after a while and you have to pitch them or things like this. You know, so I would worry about mostly liquid preps, things like enzymes like pecks next Ultra SPL tend to degrade slowly in terms of their efficacy, so you have to add more. So in general, it's good to keep those things refrigerated and also to use them in a relatively timely manner. But if you're not using them industrially, and you're not counting on a gram being a gram all the time 100% of the time, then what do you think both?

Yep. transglutaminase is the big one for me. Oh, yeah,

that's true. What do they put on it six months. As long as you reseal it, though. I've used stuff that

say a year but collusion sells it unrefrigerated. So I'm always wildly

wildly differing. You know, Chef, extraordinary, my brother in law goes in and repeatedly tells them not to do that. And they think he's some sort of, like, insane, like, homeless man. He doesn't look like a homeless man. But they think he's like some crazy person. Like, you know, like, like, I don't know, what's the chef equivalent of a cat like a cat lady.

transglutaminase refrigeration proselytizer? Yeah, he's

like, You have to refrigerate that. And he sold to him like 20 times and they're like, Okay, buy.

That does still work. I buy it. They're really? Yeah.

Well, what's true is it doesn't need to be frozen. It's supposed to be frozen, right? But it doesn't need to be frozen if there is no water present. So if you have actually packaged it in a place where there is zero water present, then freezing it in theory shouldn't do that much to help it or to hurt it. As soon as there's any moisture present. The freezing prevents the it from gluing itself to itself, you know, or gluing it or like gluing itself to the case. You know, whatever. You know what I mean? Right? Whatever.

Dog test is good.

wet dog test. Always good famous cooking issues wet dog test. Sprinkle some on some chicken, chicken, chicken breasts, my favorite and chicken thigh chicken as these are the most effective because it's relatively neutral. If you put it on there, rub it in, and then sniff it don't have to freak and stuff. But if you sniff it, it should smell like wet dogs. Or if you don't have a dog like a wet wool sweater. We gotta call her. We do call or you're on the air.

Oh, hey, how are you? This is Rob. Calling from the northwest Golan Island. Big fan of you guys. First time calling in? How're you doing it? Doing? Well? Good, good. I got kind of a kind of a random question for you. I'm actually out here vacationing with some friends. And then getting really into the foraging scene and made a bunch of stuff that we forged locally up here. We got these really cool, we made an SD basket of wild mussels that all of us gathered probably about 100 of them. There is really cool little guys that have a sort of ridges that I've never really seen before but they were like delicious. And

they were they aren't shells. What's where the muscles are where the arc shells were they white with ridges or do with a classic like like blink blue and, and Blackish.

Pretty pretty classic looking with just with these little ridges that looked a little different. But yeah, classic look and muscle.

I click sorry, go ahead.

We had that and some some wild herbs that we found and these little wild carrot to the sort of little lacy flowers on the top.

Okay, be careful with wild carrots. Do you have an expert with you?

We don't and I'm actually calling. We don't really have internet access out here. But my phone works and a couple of people aren't feeling so good. And I just figured you guys

is it. Are you joking? Are you joking with me? By the way? Is this a joke? Are you calling to test me or not? No, I'm serious. Listen, you have to be careful. Paul, look up someone look up carrots right now, are they unbelief? Or what? Are their unbelief? I can't pronounce it umbrella, their unbelief here you have to be extraordinarily careful with with unbelief he is because there are some extremely, extremely poisonous versions of unbelief. He's like things like wild parsley and wild carrots. Very, very dangerous to forage. Do you have any left? We got a couple. Yeah, you need to take a picture if you didn't take a picture of it. And you need to send it to a poison control person to make sure that no one now there are some that are relatively different in terms of what they you know what's in them or what's not and I'm not an expert, so I cannot diagnose it. But you want to make sure that someone didn't consume anything related to water Hemlock, or any one of the other Unbeliev AC Family that are no good for you in general and your AP AC AP so they're not they're safe. Yes, look. Look, look I'm searching lookup searching.

Because we're sorted out here we don't really have internet look

up searching for the positive for you. And David you look it up to look for WildCare and standars cool.

The APA ca also known as unbelief Ray, yeah, so it is one commonly known as the celery, carrot or parsley family.

Okay, you need to be careful. So take a picture of this. Can you if you can text it to me I don't know how to you or just call shoot. What should we do here?

I cannot I mean, I'll probably just drive into town because I'm worried. You know, the couple of the girls have diarrhea.

And so yeah, go go right now right go right now please go right now bring it with you have them test it. When you get better internet access, try to get a positive ID, you have to be really careful when you're for foraging for wild carrots, wild parsley and stuff like that. You need to really be like 100% sure of the diagnosis. I don't want to worry you too much because there's lots of stuff that can just give you a stomachache, and you're probably going to be alright, but please don't mess around with it. Hang up now. Go. Please. Tech, please. Please tweet at cooking issues. I want to know that you guys are okay. All right.

All right. Yeah, we kind of had to use the extra Well, water. It smelled a little funky to me.

Well, let's hope it is. Let's hope it is get going right now. Yeah, keep wondering. I hope it's still well, water. I'm sure you guys are okay. Please take care of it. All right.

All right. Thank you by Origin issues, and

they're up there. Okay. Saving lives on cooking issues left. Who knows? I mean, let's hope let's hope there's hope it's the wall. Well, water mean, well, bad. Well, water will get you really sick. And the odds are that that the stuff that they forged is not poisonous, but I've never forged that stuff. And I've never become an expert in foraging that type of plant simply because there's all these warnings on wild carrots and parsley. So it's Paul, you also have forage so you know you stay away from that stuff too, right? Yes, yeah.

I mean, I haven't had occasion to stay away from it, but I would stay away from it.

Anything anything that looks like like like an umbrella like I stay away from it where the flowers look like an umbrella I stay away from it unless I planted it. Let's take a quick break and come back with more cooking issues.

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It's fun to move around and to move around in a way that you wouldn't normally get a chance to do. So like a lot of what we do here is you know, on the ground or standing you're not, you know, you're using equipment, but you're not using machines.

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And we are back. I hope those guys are okay.

I'm sure they are. Okay.

Let's get to some questions. By the way, longtime listener Brandon Johnson sent in a package for us to look at it but we're gonna talk about not gonna, I'm not gonna talk about today cuz I don't really know. I don't really understand what to say about it. But Brandon, give me give me another email. Let me let me know. Let me know what you want to talk about on that. Quinn wrote in. I've been looking to make an outdoor Tandoor oven for home use. This is like Safety Day on cooking issues. I've been looking into making an outdoor Tandoor oven for home use. My main problem is that I have not been able to find an on galvanized trash can need it to contain the clay pots, firebricks and vermiculite, which is a good word. It is a good word vermiculite. It's weird. Why? Like it sounds like because it's like loose like worms have gone through. Is that why it's vermiculite? Probably?

Yeah, I feel okay with that word.

Yeah, me too. It's the only vermi word that I like. You know, like very much it grosses me out. Because I know it means like, we're metalli they don't like worms. I like them. I like them in the garden. Do you like to eat worms? vermiculture it's not my thing. I know that your your your true. You've taken Chevy Stein garden to his I mean, I've eaten worms. But I'm not like, oh, you know what? Forearms is what I really want tonight for dinner just doesn't come up. I liked the word Varma couldn't come up yet. Yeah. And it won't because it's still not the most efficient way to raise protein. Is it really more efficient than just like agriculture? When you got to feed them something right?