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Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on Harry's radio network from a Virtus pizzeria in Bushwick, Brooklyn every Tuesday. No, like 12 or so. You know, no big deal. No big deal like 1250 Something like that. Calling your questions to someone at 4972128 That's 718-497-2128 join as usual with Anastasia other hammer Lopez. How you doing good. Yeah. And Jackie molecules in the booth. I'm here full of molecules. Oh, yeah. As are we all as you know, again, not to belabor the point too much. But that was like the whole point of the flavor exhibit at the museum. We're all just big sacks of molecules. You know, I

mean, Peter couldn't come today. He's gonna get the Opia tomorrow.

Oh, Peter Kim. The guy running the food museum now headed off to Ethiopia where his wife Liz, hopefully he'll bring us back some more delicious Ethiopian coffee, and spices and whatnot. You know what he should bring back this time? He should bring back Are you allowed to bring grains back? I don't like uncooked grains. teff a look, I want some good TEF because now you know I can I can tap it up strong now I've got the wet grinder I can go crazy. And speaking of wet grinder you Did you taste the mustard that Johnny brought lesson. It's good. Right? So we use that at our at the demo at the mouth Ed. And big shout out to mark bizstream Who's the beverage director of the underground food collective who made that mustard and here's where it ties back in to in a wet grinder grinds it for like three days in a wet grinder to get the texture right and the wet grinder is my new old favorite piece of equipment that I just got a new one and a question if we get to it. You never know. A question will come up later in the in the podcast about wet grinders and whatnot. So anything good or bad happening? No. How was your How was your Monday night? Bachelor celebrations? Yeah, so it's like a been a banner week for you. You had your Super Bowl. Hey, now in new image, Jack check this out. Yeah. Mark Ladner right. Made the chili at anastasius Super Bowl party. Here are two facts. One he has never made chili before. Really? He has never made chili before. Never. And fact to. He put cumin in it, which as we all know as anyone who you know anyone who loves life knows that you need cumin in in your chili or what is it says?

Or it's a beef? Tomato soup. Yeah, yeah.

So Mark put cumin in it. And here's the here's the Fun Fact of the Day Miss dassia Enjoyed it. Wow. I feel like you were biased.

No, I wouldn't. I didn't know. Doesn't matter.

Oh, no, please. Miss dassia bias towards just like, my boyfriend made it so it's good. No, my boyfriend made it so it's bad. It has to be like three times so

there's more of a chance that would Yeah, I would have gone the other way. I seriously. Oh, yeah. Right. So just as you don't generally like

chili. Yeah, I love chili. Okay, I do. I don't like cumin. Yeah, if I put it in myself, I would hate the chili. Not seeing it.

Yeah, but the other thing is when he cumin

smelled like a taxi driver.

What the hell kind of crazy racist. Bull crap. Is that? My God?

Like one taxi driver I had long ago.

People are you getting a little taste of what I have to deal with on a daily basis.

There's a smell memory that you just smell memory. My

butt. Alright, listen. Here's the other thing. Is that a pullback? You know, honestly, like Anastasia would have loved nothing better than to have hated the chili because it should have been like, big famous chef can't even cook chili can't even cook chili. Right? You would have love that. Love, love. Love. All right. Got some questions. This one goes out first because I want I want the chat room to to weigh in on this guy. Jarvis from Milwaukee writes in Hey, Dave and stars and Jackie molecules in a month and a half my new wife to be and I weighed new wife to be right just got engaged new wife to be not new wife, new wife to be the moment

where you're able to what do you say? Break off the marriage?

Well, I look, you know, it's it's I've said it like many, many times over many, many years. The worst thing in the world is fiance, right? That's like an open target. That's like, it's like deer season. You know what I mean? It's like, because look at here's the thing, right? One of them's, you know, popped the question, bought the ring or whatever the other one said, Yes. Right. Now, you're in this moment, you're about to make this big, huge, you know, hopefully, permanent commitment. But you haven't done it yet. Right? You haven't walked down the aisle yet. So anyone if they had the second thoughts, that's when the second thoughts, that's when they're, they're creeping in. That's why, you know, I mean, I won't go into the actual personal people that I know this has happened to, but that's why, you know, if you're going to make the move, that's when you make the move, not that I I don't think you shouldn't make a move on someone who is engaged. Never I would never say that. That's terrible thing to say. But what I'm saying is, is you're at that moment where you're about to dive in the pool. So you either get off the diving board, or you dive in the pool, you pivot one way you pivot the other, but it's like a momentous kind of decision. You know, they're second guessing. I'm not saying you're second guessing Jarvis, or your wife to be second guessing. I'm not saying about you personally out there. I'm not so let's come on now. Jack. You know what I'm talking about. Right? Yeah. Yeah, it's like, because look, not everyone is meant to be together. And but they still say yes. My feeling about this and people this is not a marriage show. Could be could be

That's Jack and my dream. Yeah. There's a marriage, like a personal

a person to show issues with Anastasia and Jack. Okay, well, regular issues.

Here's, here's a little fun fact for you. Most people I know, who have gotten married and then gotten a divorce. Everybody said, they knew at the time it was the wrong thing to do. They knew when they were walking down the aisle that it was a freaking mistake.

What are you supposed to do at that moment?

Well, that's what I'm telling you. Don't get to that moment. Let me tell you, here's the thing, right? This is this and this is no this is this is what is terrible about the whole McGill or the wedding, the Gila, right, is that there's 1000s It's like you start spending money. There's 1000s of dollars. All your friends are happy, your family's happy, everyone's happy. You're probably even happy. But you have this nagging thing in your head and the people who break up that nagging thing I have no idea I don't have an egg. I've been married over 20 years now. But

what do you think these people have no idea

of all I noticed that, you know, I said you know, you you talk afterwards, you get the postgame highlights of the marriage. And they knew when they were walking down the aisle, they knew it.

It's like, it's like going to see a movie. It didn't really Wanna see? You know, and then it starts, you're there. And then you're back in your mind. You're like I knew I didn't want to see this movie. Maybe it's something like that because you have to stay. You have to go through with it.

Yeah, once you're in at least it's dark. Anyway, so Jarvis, this has nothing to do with you. Okay, back to your question. wife to be will be traveling to Seattle for our honeymoon attention. Yeah. Whoa. So you're actually about to get married? Good. So in a month and a half, it's gonna be over none of this fiance crap. And it's also the only thing you could be a boyfriend and a girlfriend or whatever. You can be going out with someone forever. I know. You're looking at Ustaz. How many years? I don't know. Yeah, like, forever. You can go

out. You know what I mean? Well, you're saying this moment, but yeah, like, like

married. You could do that until you die. You know what I mean? This fiance is like the bliss permanent freakin thing on earth. You know what I mean? It's like, it's specifically designed to not be a permanent situation. You know what I mean? It is inherently unstable. Yeah. Anyway, back to the question. Convincing I'm not, I'm not I'm saying go through the wedding. That's what I'm saying. Me with no other knowledge in my head anyway. Seattle for our honeymoon. It's interesting choice. Seattle for the honeymoon. What do you think says

I think maybe it's based on cheapness. My friends chose South Carolina or something. Really? Because the flight was like $64. And I was like,

my sister just got married. St. Lucia said it was amazing.

Yeah, see is that that's nice. If you're gonna do a honeymoon, just like go all out. I don't know do that later. I

was we went to Italy on our honeymoon, Italy. That's so my grandma says, yeah, yeah, that's where we went. Bottle to bottle. Yeah, we never been and it was, you know, life changing was awesome. Anyways, we're going to eat and drink as much as we can and wanted to know if you had any cat Miss spots that you could recommend. We scheduled a tour of Modernist Cuisine and also ChefSteps reached out to us and said we can tour also. We will be doing some hiking, going to wineries, etc. I thought in the past episode, you mentioned there was a place in the state of Washington where either apples or some fruit or something was being preserved. And they have a museum there. I don't remember you remember that? No, Portland, Oregon Corvallis. They have all of the all of the pears and I think they also do they do pears and they do berries. But that's in Corvallis which is a hike and don't don't tell the Seattle people that you think that the Oregon's the same thing or you'll be in deep duty with them. Where either apples or some fruit or something was being preserved and they have a museum there. I hope that makes sense. Because they can't remember and try to go back to old podcasts, but can't find it because they're not in the database. Check.

What's not in the database.

No one can search our old podcast it's harder they can and I couldn't find stuff I was looking for the other day. Whatever. Okay, so listen, I don't know Is anyone any of our people who are from Seattle? or there abouts? Why don't you answer it on the chat room discuss chef

Tom Douglas. That's the you want to look for. He's got like a dozen restaurants really cool guy. We've done some stuff with him before. Yeah, yeah. Nice. So look up Tom Douglas.

All right. But also if anyone has any wrecks, any recommendations Well, in their in on the chat room. Shoot them on over to Jarvis in Milwaukee. I hope I didn't say anything bad about me. I didn't say anything bad about marriage. I'm pro marriage.

I know. We I know. Dave all right.

But I wanted to get that one out first so people can read the recommendation to Ben wrote in was a couple weeks ago. We're just getting into it now. On milk. I've been making the ChefSteps Express. Espresso Martini a lot recently. I hate like, turning the s to an X but sometimes, sometimes worst worse. Worse. People in my family do it worse. I don't know why. I don't you don't correct your family. Do you? Yeah, you correct your family. Yeah.

When they say Expresso. This is what you do. You just make that noise.

You know what, though? You know what I say? New Cuellar new Q learn? Why? Because who wants to say nuclear nuclear? It's like its nuclear. Like when you're talking about the nucleus. Or like you're actually referring to something scientific, nuclear is fine. When you have a bomb. It's nucular. Go nucular. Do you go nuclear on someone or do you go freakin nucular on them? I don't know. You don't know. I don't know. There's another one coupon. I'm a coupon guy. Coupon a clip my coupons. What about you? Are you a cooper cute?

I like to clip coupons.

Yeah, Jack, what about you?

Coupon might be it might be a Long Island.

He kills his pinky out in Brooklyn.

Thank you bond comes from your parents. If

you haven't Long Island clipped coupons, you know what I mean? It's a coupon though that's different

coupons.

Coupons. Like you know, trying to show your wealth

pupae. Alright, so here we go. I don't know there's nothing wrong with saving money. How do you think rich people get rich? Yeah, that's Yeah, yeah. All right. Anyway, making the ChefSteps Espresso Martini, I make it with tequila along with the jalapeno stuff from liquid intelligence. I can't keep it in stock because whenever someone comes over here smell this results in whole bottle magically disappearing. I do like a tequila with with the with the jalapeno is I assume which is the way I do it. This recipe has you this is the ChefSteps recipe I guess has you milk washed the coffee booze. I've tried it with a few different milks and have had very different results. Cheap ultra high temperature milk makes small but distinct curds, like that phrase. Smile, regular, whatever else someone gets from the supermarket makes bigger still distinct curves. A two but what's a two milk? I don't know. We should look to that. Jeff looks good. What's a two a two milk makes one giant monster curd. That looks like it might become sentient. I like a sentence that accompany the yield is pretty flat for the first two types of milk but the A to donated a bunch of extra liquid who a way? What's actually happening in milk washing how much booze is left in the curds and how much way ends up in the final product. Thanks, Ben. Oh, here's another call after the transcripts, PS, one of the main benefits of transcripts would be a way to make a full list of all the things that you and Dave hate. I check, is there any pain or anything that you hate?

I haven't really? I feel like hearing there it what do you hate? What do I hate? To get back to you on that? Like, like, like foods or just like things in general? Well,

I mean, you can start with food. I just said Expresso. I hate that. Start there. You guys start keeping a list of jackets. Okay, back to your question. It's interesting. I mean, obviously, what's going on here is the level of pasteurization is affecting the protein somewhat and therefore the clotting strength because it's, I don't know 100%. Like what the actual reactions are, we should talk to cheese person I one time did a bunch of research on the effect of pasteurization on cheesemaking, and all of the cheese making blogs. Talk about the differences between the different pasteurization levels of milk and the curves but I can't I forgot to look it up again before I came in today, and I can't remember the exact right Schpeel on it. But what's technically happening in milk washing in general is this. You are using the casing to mop up the the poly phenols and other weird things that are kind of either bittering or astringent. In whatever you're doing coffee, tea, whatever. Then you precipitate out you curd you make it curd. So in the case of coffee, a lot of times it'll occur on its own because coffee is a acidic B, it's an alcohol, which destabilizes the proteins, and C, it's got a lot of things that can bind with destabilised protein, the casein micelles. So, coffee often will clot on its own. And usually things that clot faster for me on their own like that and make little small things that you didn't have to sweep into kind of larger curves, but whatever. That's just my personal experience. So that's what's happening with milk washing. Now presuming that you get your you know, the same amount of yield out, you should get almost all of the way out. It is true, that I've had recently with milk washing, where I've reheated in the presence of acid, I get a lot of Weigh precipitation, almost like making a ricotta. But that's only if the acidity level gets pretty high and it's still warm when you do it, which I assume you're not doing here. So the there shouldn't be that much of an effect on the way because you're you're not precipitating the way out with the technique and milk washing. However, if you did, I'm sure it would affect. I'm sure it would affect it greatly because heat really affects whey proteins quite a bit. Anyway. What do you think? Good. She says so I'll shut up. That's what it is. Okay, Chris wrote in about China and chocolate. Let's hold that we got a caller. Oh, caller you're on the air.

Hey, Dave, how are you? It's Alvin Schultz from Houston, Texas.

Hey, all right. What's up? How's How's Texas?

Yeah, pretty good to come down and shoot. Anyway, I got a I got an update for you on eggnog question that I wrote in about a year ago and a question about Nick's dramatics.

Okay, hey, stay on because I'm gonna stay on afterwards because I have an eight non question that came in and I'll read it and since you have some on aging eggnog experience, we can talk about it together for a living. Right. Okay, cool. Question then yeah, go next ematic

ik somatic. So in Mexico City, where do you buy it?

Oh, man, I wish I could remember where it was like, like, are you going on your own? Or do you have like a contact down there?

I'll probably be going on my own. I know some people down there. But I don't know if any of the people I know are gonna know where to buy an instamatic.

I forget the name of the neighbor, it was within walking distance of the Almita. And it was like between there and the market that's right near Almeida. So it wasn't all the way down by Merced. And there was like a little cooking district there cooking equipment district. And in like it was, that's, you know, all the shops. So if, if you see any cooking district, like on the map in Mexico City that's within, like, you know, like a mile or a mile and a half of like, the Alameda area, that's where I went, and you just walk around the shops, and a bunch of different people have them. And so it's just a matter of haggling on the price. And they run about 250 or so that's my memory, that I mean, I bought it. In my head. Whenever I really want a piece of equipment, I fudged the conversions in my head to make it seem like it's cheaper for me. You know what I mean? That's just like, yeah. So like, what else would I get when I was down there? I got that. But it's a lot to carry. Obviously, like, I you know, I wish if I had infinite strength and money to bring stuff back, I bring back a Matata a real one just for the heck of it, just because I would like to have one but I would never really use a mitotic To be honest, because if you have the next ematic then you could just get a wet grinder to do the rest of this stuff. That's not like next thematic friendly, like between the two of them. You can grind pretty much anything wet. You know what I mean? That yeah, so they're getting

good pass off a year off your masa. tortillas out of the mix. Somatic getting good, what? Oh, your tortillas are puffing consistently.

No, like they're getting better and better on that, right. But that's really a function of grind. Like the commercial grinders are like so big and it's it grind so fine. The coarser your masa, like, the less you're going to guarantee you're going to get a puff out of it. Now, right? You know, I know that. You know, some people prefer the Some people prefer that like really light really fine grind, like tortilla, and we you know, masa for tortillas, and some people actually don't mind if they're, if they're masa for their tortillas is a little bit you know, a little bit coarser. So you could still see, like, like a little bit of speckling in it. What about use does what do you feel?

My mouse are being speckled,

you like a speculum? I don't know. She doesn't care. She doesn't really matter. Yeah. And, and obviously, yeah, but yeah, right. Like, because they look better rep. But I get your point. But my thing is, is that every time I use the next amount it gets gets better. So, you know, that's, that's where I'll go there. So like the first, you know, the first like, three or four batches you make you they will not puff the straight up and telling you they will not puff. You know, once you get past that, you know, like, the more you use it, the more that kind of puff rate goes up, but it's not you're not going to get like the out of the box performance with that thing that you would get with like a real stone grinder or like, you know, the ones that are like 1000 bucks, like I forget what model like Alex do pack got up here, or a couple other people have, you know, bought up here, but there's the ones that cause me, right, yeah, like, you know, they're like mid size stone wheel grinders, but you know, that's like the next level of horsepower motor up and like three levels up in price. Like you can't make an excuse to buy that and have it unless you unless you're using it pro you know what I mean? You can't

push the conversion on that one, right? Yeah, I have a process that I'm getting pretty consistent on. So I'm grinding by hand with a Corona as fine as it'll grind. And I've got probably two or three dozen batches through my Corona right now. And then I'm taking that grind and putting it into Vitamix dry grains container. The only thing is and I'm grinding the heck out of it in the Vitamix, right. The only thing is every time I do it, I feel like I'm gonna blow the fuse and then my Vitamix be out of commission for a couple hours. But unfortunately I have to so if I blow you know it's a second one that gets that gets really nervous but but my fear that the topic pretty consistently

well let me tell you if you're using the corona I can't believe that you're still alive. I hate using that thing so much but right arm is really huge. I imagine I imagine that like you know you're like you know like yeah, you're one arm is like a stick and the other one is like it like you know like somebody else's leg like John Cena is armed because I hate the current. Remember when we had long stars, and I insulted his manhood and we made him grind all of that masa that night nightmare Corona, Corona is such a nightmare. You're gonna love the next ematic Brother, if you if you're using the corona you're gonna love the next ematic just give it some grinding time all right now eggnog What do you got? Your? I'll say I'll say the question I got and then you can tell me about it all right. You know, May May kitchen for instance show Boston they wrote in here's what they said. I hope you guys are well we made eggnog recently using four quarts of cream. One quart of El Dorado spiced rum, one quart of one to one simple and 24 Eggs Holy crap, that's rich. That's, that's freakin rich. The eggs are separated. Whites were whipped with cream simple and booze and then combined with yolks after two weeks the knob mellow no change after four weeks after eight weeks and it turned into marshmallows not see video. I didn't get to see the video, but I believe you still tasted fine. How what should we try to turn it into something weird and or delicious? Is actually already weird, but not necessarily delicious. Thanks to folks that may may. I think it's just the water contest is all that fat. What do you think's going on?

I think I think the egg whites I would say that I would mix everything but the egg whites just fold back in egg whites when you're ready to drink it and not aged with the whites on it.

So you think the whites are setting you think it's like a low like a low water thing and the whites are somehow setting over time like like alcohol denaturation

I think so. So what I was gonna call him with my updated I made a batch of Romans eggnog and also George Washington's eggnog at the very beginning of 2015. And I drank it over this past holiday season I drink I tasted both roulement it doesn't really change much. I think I did the math and that's what I called it for a year ago. And I think the math on Romans came out about 22% Washington was about 12 and a half 11 and a half 1212 and a half. And Washington was really interesting. It got sour but not unpleasant at all. It had like these notes of blue cheese on the on the nose, but then like almost like a tangy goat cheese on the palate. So I call it almost like an exotic sour. Both were pleasant and both were aged at room temperature for the better part of a year.

You're not really selling me on the blue cheese eggnog so you gotta

smell funkier than it tastes but it wasn't unpleasant at all. Yeah, I recommend you put it into tennis and take the take the stuff out of it. Just shaken up real good to bring to dilute it back down and it's pretty tasty.

Yeah. So Nick Bennett did like a three year old eggnog but I didn't get to taste it they are former bar captain and now they got a Porsche and stuff we tasted what three year old what do we think? Do we taste it? Or do we decided smelled like poison? Yeah. I think we decided smelled like poison. I don't know.

Yeah, I'm trying to I'm trying to get to a vertical so I made another batch of Ruhlman. This year I'm working on I want to make inspired my patches. So I'm going to try to get the five year vertical.

Right? And so say your advice to maymays to hold the white back. I would hold the

wife back I don't know what what recipe she's using. But But what's Rowlands without the wife is is just fine after a year of face boozy and nice. They'll get off

and the real question is who gets funky? What are we going to do with this one that's already funky mix it into some sort of baked good. We're gonna do. McKenna live? Yeah. All right, very good. So you're going to keep track of your tests and you're gonna give us a call back and let us know how your vertical goes with every year. We'll we'll come back as long as we keep doing the show every year. You come back and tell us how you're doing with the with the nog? Yeah, sounds good. All right, brother. All right. Yeah. I have a feeling.

We got two more callers on the line. So next caller All right. Caller you're on the air.

Man for mistake calling back. Yeah. How was the haggis was amazing, man. Oh, great. It worked. It worked like a charm. But it stunk to high heaven. The bung thinks

the bunk stinks. That's like, that's your next album. The bunk stinks. Yeah, exactly. Well, did you do any like pre soaking or like washing or scrubbing?

Yeah, so I soaked it for 24 hours beforehand and it didn't really couldn't really help my kitchen you know, it's still there's still a faint aroma of every time I fire up this though. Wow. I think next year I'll do it off site

that's that's the follow up album faint aroma of Bong.

Yes, yeah, well, you we can get a trilogy out of it if we're we're careful.

Well, I wish you know we're here for Johnny which is Johnny wish this was last week when Johnny was here because I'm sure he's dealt with that kind of an issue before there's got to be some sort of like pre poach in milk that will help out the thing is you just don't want to have it drink up too much everything before you stuff it that's the real issue, right? Yeah, that's

what I would be afraid because like once you once you get it in the hot liquid, it really seizes up nicely.

Yeah, right. That's the whole point. Ah, yeah. How could you just a bunch of children,

it didn't impart any off labor honestly, like once like, but during the like the first like hour or so of the of the boiling of it. It was like really gross,

but like poopy or like tripe slaughterhouse smell?

Yeah, like sort of a combination. It's sort of like sort of like a halitosis note, right. And some, you know, in some barnyard barnyard funk, yeah. Yeah, but, but the oats work. The oats came out great. So it was like totally permeable. And I did add a little bit more broth to the mixture than I normally do. With, you know, with a lamb meat, etc. But it came out great.

Nice. How are the neeps and tatties? Oh, great.

You know, we just, we just, we must do like five pounds each at least. And they go like crazy, too. So awesome. Awesome. Yeah, there was very little haggis leftover, which is always a good sign of success. Like,

Hey, Jack, can people post pictures to our things I want to put the picture on? If they send it to me. Yeah, send a picture. We'll put it up on the thing of your haggis. We'll see. All right, cool.

Well, yeah, I will. And I tagged you on Instagram with it. Yeah. It looks like it looks like the sand worm from dune. Oh, nice. That

sounds creepy. Yeah.

You want to freak me out? And dune. That dude who like would all like, like, have people's hearts plugged? And then what'd he do? drink their blood or something so gross. Remember that dude. Remember that dude, the dude who was on that chair that would float around and he had those people who would unplugged their hearts. Isn't that what what happened on Dune?

I don't know. It's not ringing a bell Bernhardt Conan.

Look, it's been a billion years since I've seen do and I saw it when I was too young. And it was I was it was alternately boring and horrifying. But I was a kid when I saw it. So I don't know. I never read it. I got another caller when you're ready. But listen, send that stuff. And I'm glad it worked out. Yeah, well, cool. Awesome. Great. Thanks, Michael. Caller you're on the air.

Hey, this is scooter in Montana. How you doing? I got a I have a question about pressure canning. pressure pressure canning soup. And everything that I've read says you can't have it pressure can anything that's been predicted with flour, and you can't do noodle. So I'm wondering why that's the case? And if so how do how do they get those sort of celebrity overcooked noodles in your can of Campbell's chicken noodle?

Hmm, that's a good question. Presumably what's happening is, is you're taking the starch well, because you know, like, you cook starch, it absorbs stuff, there's a maximum thickness, right? And then after you reach that maximum thickness, then you get viscosity breakdown, as you totally disintegrate the kind of starch, right? And so that's why, you know, if you look at a starch thing, that's what will happen. So presumably, they're saying that it'll reduce the thickening, nothing terrible is gonna happen. Have you tried it? No,

I have not tried it yet.

I mean, I would obviously, you know, I'm sure they like they must just get the water balance. Exactly. Right. Throw the pasta in, and then have it like, all absorb and come out, you know, because come out, like, right where they want it. You know what I'm saying? Like, the same way that like beans are so highly tweaked out? That, you know, they know exactly how long they want their presoaked they know, they know exactly everything, you know what I mean? And so that they put them in the in they know, they know the pH of their water. They know the salt content, they know everything, you know what I mean? And so they load them into those cans, and they come out perfect almost every single time. So there's gotta be some trick with with the with the postures, but pauses are pretty. They're pretty good means soft. I mean, like, I haven't had a spaghetti on a long time. But they're pretty soft.

You know? Yeah. Oh, yeah. No, they're they're really soft. And they're not necessarily ideal. But for some reason, I sort of love them.

Yeah. You know, also, what if you stuck only with pastas? Stars. What's the shape of pasta shaped like a rice grains real thick. orzo or something? Yeah. Like something like that, I think would hold up a lot better or like, what's the one that's like a really thick square, that's like, you know, I'm talking about, they're like thick squares. They're meant for soups, but they're like, they're like pasta, little Bricklet. Those things would hold up. I think things that I think thicker. pastas are going to obviously stand up because they'll it's going to take longer for the inside to turn to complete mush, the outside will turn to complete mush. As for thickening, like thicken mixes with flour. I'm sure it's just a matter of they won't be as thick when it comes out. You're not going to get poisoned. You know what I mean?

Sure. Yeah. I mean, some of the things that I've read have said that it does increase the botulism risk, because it's like slows the heating through the jar.

Oh, good point. Yeah. That's interesting. But If that's okay, I don't know. Is there any data? In other words like the people who say that? Did they say this? In 1965, a family of four cooked soup with starch in it, and they died? You know what I mean? Because that's like, that's what you need to say. Because the fact the matter is there's not there's nothing in Canning that says, please measure the viscosity of your ingredients. Right? Right. I could take, I could take an entire brick of pork, slam it into a can, and like, and like follow the freaking canning procedures. And I'm okay, do what I'm saying. So, like, off the top of my head, I just don't believe I don't believe it. But I mean, I see what they're saying that you're inhibiting the convective forces that's going on. But like in the absence of some data where someone followed good canning procedure, right, and maybe you have to increase the time. I mean, it's been a long time since I've looked at canning procedures, but like maybe for something that's not a lot of liquid, you have different thing, but I'd say I doubt it from a safety standpoint.

Okay. Yeah. That's kind of what I was thinking.

Yeah. All right. Well, let's know what happens. Pick up the lines. All right. I'm so sorry. Should we go to a break? No, no,

let's let's we're going to this is the homestretch

here. Oh, yeah. Yeah, we're just ripping through who's responsible for through its cane

Vineyard and Winery. I was gonna put an ad in later, but I will say that Chris from Kane is a really awesome dude. Great. Napa winery. Yeah, a lot of lot of interesting stuff. I do have another caller if we want to take that. Yeah, sure. Caller you're on the air. What? They hung up as soon as I picked up

there, man. Keep moving, man. Maybe they were? Yeah. Too bad. Sorry. Caller. So you've had the wine. It's good. It is. Yeah. I had his coupe. Do you know who's never had the wine? You? Yeah, the Stasi. Have you had the one? Where's the

wine? Who Eric is in here? And she visited the winery. Oh,

stars if you miss if he visited the winery? No. I'll tell you something. Here's something Stasi does this dassia does not hate wine, visiting wineries, drinking wine, drinking wine. I don't know. Do you like visiting wineries or just want the wine? Are you like my stepfather? He doesn't care about Tijuana talk about fishing just wants to fish doesn't care. It doesn't want to talk about wine. So you, me? I mean, wineries can be pretty but like, yeah, like to drinking the one.

What are your favorite wines?

I don't really like being in Napa because it's hot as hell. Like Well, obviously style. I really don't know enough.

Styles are gonna be like Nebbiolo

style. Champagne.

I love that. Love that.

So if you're at a restaurant, you open the wine list, like where did the two of you go?

I mean, yeah, what are we what am I eating? A lot depends on what I'm eating isn't a fully formed questions. It's like what's the temperature outside? And what I'm what am I eating? And how much money does the person who's buying dinner for me has Right? Like so if the person if the person buying dinner has a non finite amount of money. I start out the meal with a glass of vintage champagne because the money Oh, but like, and then like, like with let's say word Italian. I like I like to have if you can call ahead and the person has infinite money. They open a bottle of an Moroni like a really nice old and Moroni let it air out for you not be pleasant. I'm a fan of and be nice. You know, I'm a very simple like my, like, I don't I'm not saying you know, I'm not like out there on a limb. Like I like stuff that everyone likes. I like Barolos. I like Amarone so I like champagne. I like you know, I hate people. Like I don't want to have a big American wine all the time. But I enjoy that like you know 90s style big big but like us Zinfandel. Like I love that stuff. You know what I mean? I like everything. I like everything if it's good. What about you guys? Yeah, it was good. I like it. Okay. Jared wrote in about orange water, orange flower water. I've never thought about orange flower. Here's what he says. Lately, I've been enjoying the addition of orange blossom water to my daily tea. So much that I've been running through it at about a cup per day of cup of orange flower water. That's a lot of freaking orange flowers a lot. It's become rather costly habit. I'm wondering if there's a more cost effective way to stimulate the pleasant aroma in my beverages, maybe through the use of essential oils Would that work? As far as I know oil, no. oil and water don't play well together. So I'm hoping it provide a way to emulsify the two that won't drastically change the viscosity of the water. For dietary reasons, I'd rather not use alcohol or sugar like substances, fats and acids are okay, Jared and Vancouver. Well gum arabic is what you want to use. You typically, I don't know why but in soda formulations when people are using gum arabic, though first you put the gum arabic into water, and they literally they always like literally saved at a drop of alcohol. And you know, or like a couple of drops. And I don't know why I don't really know why. To be honest. The reason you use gum arabic is because this is the it dilutes. Well, this suspension dilutes well, so then that's how you typically emulsify oils like oil, like if you're doing a cola, like cinnamon oil, or, or, you know, citrus oils, and you can look up on art of the drink D'Arcy o neon, or the drink, it's hard to search for, but you can find it has something on on putting essential oils for sodas, with gum arabic. And if you look up that article, that blog article, and the art of the drink, you can see the basic procedure for suspending oils into emotions, but I don't know that orange flour. Essential Oil, because I've only seen that I've seen orange essential essential oil. Do they make the essential oil flour to I don't know, but that's the way to do it. So you should write in and tell us what's going on. Okay. Ie tell us if it works. Man, we got a lot to get to. Okay, you got five minutes. Okay, Chris wrote in. Thanks again for the show the road into Hey, Anastasia. David, Jack, I'd love to hear your thoughts and lessons on food in China as well as developing cooking products in China. Why you what it's like to develop cooking products and trying to stylize what's it like? Not fun, hard, hard. I mean, look, if we're like, let you know, when the next product is ready to come out exactly how hard it is. But it's challenging in ways that I didn't expect it to be challenging. It's simpler in ways that I thought it was going to be more challenging, but it's very challenging in ways that I didn't expect in terms of, yeah, it's just really hard. But, you know, again, I don't know, I probably shouldn't go too much into depth on that. Right. So I was shaking her head, she's giving me the Shut up shake of her head. But on food, I mean, I was you know, I was mainly in Shenzen chansons interesting because people from all over you know, China come to Shenzhen Zen to work. But the local food, you know, is you know, from the kind of Canton area so it's very not spicy. Very nice. Is that even English? It's not spicy. I had a lot of steamed seafood. And yes, they really freaking like crunchy just killed fish there, which is totally antithetical to like the way we normally eat fish. I had like a whole bunch of steamed you know, different species of carp. That were all extremely crunchy. But love the fresh. They love the fresh killed. I mean, it's not necessarily my cup of tea, but you know, there you have it. The they're talking about the mantis shrimp here. I did, right? Yeah. Anyway, so like, I should think more I should try to condense in my mind more the lessons I learned on food there so I can come back. But anyway, here's another one. I've recently from you. I've recently started doing dark chocolate in a wet grinder. See, I told you what grinders are going to come back with nibs and sugar. I'd love to hear about your tips, tricks and riffs on chocolate making. Well don't make ketchup flavored chocolate, which is what I started with. Because nobody I was the only guy that liked the ketchup flavored chocolate, right? You hated it. I did not like it. It was better than the mustard chocolate. Yeah, so the whole point that the reason I started in the wet grinding thing was because I wanted to create the texture of chocolate, which is mainly a phenomenon of cocoa butter completely surrounding very, very fine solids particles in the absence of liquid, right. That's what it is. And so like I was trying to get different powders, very, very fine powders, and I was pre blitzing those things and putting in the cocoa butter, adjusting the sugar addicts and lecithin and hoping that it could turn into something that had that texture, but it's very hard because nothing can have kind of water in its nightmare. That way when we were making actual chocolate. You know, I frankly learned from reading the chocolate alchemy website, which is I think the first website on making your own chocolate, Lisa's first one that I had ever seen. So yeah, there you have it. And we would put the nibs through a champion grinder first to get him pre ground, which worked very well. And then we would just, you know we would use do we use confectioners sugar? What kind of sugar do we use? Do we not care? I don't remember like we didn't care or do we blitz it? I don't remember I probably knowing me I like tweak everything. So I probably use something fine. I don't know. And then just let it run but we had to let it run a long time. The question is like opening and shutting the lid yet to keep it open. So liquids don't condense because it warms up but then you lose aroma so it's all back and forth. We would grind for days. To get the texture, right, because, you know, the bigger grinders can do it quickly and then you conch for however long you want. But we you know, we couldn't do that. So it was like a very long Melange thing those days several days, and you have to keep tasting it.