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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I'm Greg Blaze host of cutting the curd you're listening to the heritage Radio Network broadcasting live from Bushwick Brooklyn. If you liked this program, visit heritage radio network.org for 1000s more.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on the heritage radio network from Roberta's pizzeria in Bushwick, Brooklyn on time, on time, you may call in your questions to 718-497-2128 that said 1849721 or two eight joined in the studio as usual. Anastasia and hammer Lopez. We got he's gonna say hi. All right. We got we got Jay mall Jackie molecule's Jack Inslee back in the engineering booth today.

Well, there we go. mic wasn't working. I'm back.

Yeah. And then where do you go?

Should I tell the story now? This is actually a really good story.

Yeah, well then wait because yeah, wait till the show's over. If you want to tell an actual good story, and we also got we got Rebecca on on the mic. Who is the the What's your title there Rebecca.

Captain of social media captain

has that stars. Is that your idea like that? No. But I recognize you, Captain. Yeah, I

just made it up.

So like then who's to kneel is jack to kneel? My to kneel?

Oh, good show name is Captain and Sunil. And she's like making quilts and stuff.

Oh, that's very strong that yours? No, somebody else. Yeah, Captain and Catherine is she Neil but he's making the quilts. Right? Yeah, that's right. He's a captain. Yeah. Is he alive? Yeah. Yeah. All right. Was that a call? We got a call? Or is that just like someone ordering pizza?

One second, Dave. Anyway, so we've got two callers on the line. I'm gonna make them wait real quick so I can get this story out of the way. All right. So. So I was flown out to Madison by the Wisconsin Milk Marketing Board to go on a cheese tour tour some cheese making facilities. They are a supporter of heritage radio. So I decided with an extra day in town to go drive over to Milwaukee, just to check it out. So I drive to Milwaukee. I kind of do my research see what the best bar is I go to this bar Bryant's which is like, you know, a prohibition era bar that has like a 500 drink menu you can order you just tell them what kind of spirit you'd like they make you a drink. They won't tell you what's in it, that kind of thing. I asked the bartender for advice, and he's like, oh, you should go check out this red light ramen thing. It starts at 1130 So 1130 At night I wait in line to go for ramen. bartender finds me and he goes, Oh man, I gotta bring into the front of the line. So he introduces me to the chef. This place is called ardent by day and then red light ramen at night. And the chef Justin's like, holy shit. You're Jack in the booth from cooking issues, and the whole kitchen apparently, big supporters, big listeners, he points to a slushie machine. He's like, this is my old fashioned slushy. I called into the show. And Dave's advice is is why this drink is here. How was the How was the drink? It was damn good. I might have had a few too many but it was it was damn good. So lots of cooking issues. Love in Milwaukee was pretty awesome.

Yeah, major love to Milwaukee. Yeah, yeah. Okay, nice place like Justin,

Aaron and Matt. They're all awesome.

I've only spent in my life. Maybe some of the stuff is yours as well for four hours of our lives in toto in Milwaukee, but they were a very good four hours.

Right. Same for me. I was really in and out but it was really really good.

I like it Milwaukee. Nice town. And

then a quick shout out of course to Johnny Hunter and all the underground meats people that I got to meet in Madison. You never met them you met Johnny but I didn't get to meet everybody else. They're all big listeners of cooking issues there.

Yeah, they're nice. They're they got a really cool setup out there to you the

beverage director at four quarters names slipping away from me but big big listener. Awesome dude. Just all around great stuff. I got to see them making their black garlic in a crock pot too.

Yeah, well Johnny was the one that told me that you can go higher than everyone said on black garlic and it tastes like a little bit different but it's like a boat ton faster. So he's doing his black garlic at a much higher temperature than other people an old beat up crock pot. But is there any other kind of this? I guess they still make crap but by the way, I shouldn't we shouldn't keep the caller waiting but listen, I gotta tell you this there's like there's this like one of these websites that sells crap on the Internet. In fact they sell I think the egg thing maybe that Paul gave us but they also sell this thing called like Woof Washer 360 which is a hula hoop of water that you wash your dogs but they have a cookbook they sell get this dump meals. Oh yeah. Don't meals. Well you just want to dump it in dump. Why would you want any meal called Dog gotta go take a dump? It's your meal. Right? Why would you ever want to do that? So once you try it though, it's like literally it's a what was the recipe that they say on the commercial? It is a pork shoulder a doctor Pepe Dr. Pepper pepper yeah like that. Give me that vote what is it Pepsi Pepsi Pepsi your brain and Pepsi But Dr. Pepe so he got the Dr Pepper and I think barbecue sauce you throw it in but no pre Browning nothing just like a like an underground pork shoulder in the in the crock pot. So we're about to take color but before we take the color we have joining us now in the studio. Don Lee have a seat gentlemen, dot Don Lee, cocktail overlord. We say cocktail overlord and a father Bill Daley from the from Notre Dame Law School Notre Dame but also host Don Have a seat. I mean, I don't want to call I don't want to call you like I don't want to call you the cocktail priest but you do you know you you know like all the major players in the cocktail world in you. You know, you don't over indulge in the cocktail but you enjoy. You know, you enjoy the cocktail, right?

I enjoy it very much. I try not to overindulge.

Yeah, well and I've you know, I live I have seen him many times that tales of the cocktail are a yearly debauch down in in New Orleans and I can say firsthand the Father father Bill always has control over the situation. But let me take a call real quick.

We have two callers. They'll just have to like fight to see who goes first. I guess. Well,

don't you get to pick. I put them both on. But they're literally both off the both here. Oh, all right. So start

not a cocktail the question. The other one is

law. No care. We will take all questions mean I know Don and father Bill like to eat to write on mindset. turducken quest. Oh, nice. Okay, go ahead. Where are you from? First of all,

from DC My name is Jason ATS. Alright, so last year was maybe like my fourth turducken and did it roughly along the line of Kenji method, which is you know, chicken in Duck and then in the water bath for a few hours and then fry to render and crisp the duck skin and then put it in the turkey suit and roasted for an hour. I took the ducks. I took the chicken skin off and had some pork and rabbit sausage in there too. So anyway, what I'm looking to improve is mostly the texture of the duck skin.

Yeah, yeah. They are. Yeah.

And worth taking it out completely. And then and then just I don't know, using some of the duck fat somewhere else in the thing.

Yeah, I mean, yes. You're never I mean, I always do skin. I always do in my internal birds. Skin Unless because it's never going to be Krishna, there are whole cultures that love like a highly rendered, like nasty unless that's not the way I mean nasty like Bearskin like think like Hainanese chicken or something like this, it's going to have like a rubbery, gooey gluey, and that's the day that's what, but most Americans like I can, I can train myself to love that, because that's who I am, right I can be like it. But the same way that Americans can't stand apples that have different textures from what they're used to, they can't stand poultry skins that have different textures from what they're used to. that's especially the case with duck, like, especially the case with duck. So I think that pretty much you're going to be hosed. Unless you, you could do the old modernist technique of taking a dog brush to the duck. And instead of doing the low tamp, you could do an actual roast on it, cooled it down, then throw it inside the turkey skin. It won't be crunchy anymore, duh. But it won't have that giant fat cap underneath because it will have rendered out a lot of its fat and if you know, but otherwise, yeah, duck skin is such an amazing thing like to do anything like you know, evil two, it is like harmful to the world in general. I think like,

just duck cracklins. Put it in your stuffing, mix it there you go.

That's a good one, render it out and sprinkle it on the salad that you serve with it. Because that's going to be delicious. Right? So I'll just Yeah. Now

is there any way to get out of like the to get the transglutaminase to glue the duck and the duck in the turkey together?

Oh, absolutely. Oh, yeah, I do. I mean, even after it's cooked, so you're pre cooking your duck and then wrapping the turkey body but by the way, like, listen, just from a technical standpoint, you're overcooking the duck. Now, that not as like not as far as like an old school European is concerned. But as far as like a modern person who's concerned, you're overcooking the duck. Right? Am I right?

No, it was well, I mean, I did it around 140 waterbath. It was pretty good. Oh,

60. So you just did a really, really rare chicken.

Yeah, the chicken was, you know, right. The chicken was also not over

right now. But the chicken for most people that's going to be way under fried chicken is my point. Most people aren't going to want the chicken until it gets up to about 63. But most people are going to want the duck somewhere between 57 and 58 Somewhere in that range.

Okay, anyway, that standard The duck was probably overcooked a couple of degrees, it might have been under a degree it's fine.

It's all fine if people liked the way it tastes but I just my feeling is that the chicken is going to be a little translucent still at that temperature is it

you know, frankly, I don't remember.

I mean, if you can stand a three stepper, I would make a tube out of the chicken, do that thing at like 6360 64 even 6360. And then then transmit terminates the outside wrap the then you can do it when it's still warm wrap the wrap the duck around that do that sucker like 5758 You can do it at 6140 It's actually a perfectly good duck but it's no longer depends. If you want that really rosy red medium rare duck then you need to be at 57 for like an hour. But if you want like higher temp duck is legitimate and that's the way that like a lot of old school people will cook the duck they won't have it rare. Anyway, a lot of old Frenchies don't like really rare duck. In which case by the way, like the temperature you're doing 60 perfectly acceptable. I don't want to I don't want to be I'm not trying to be a jerk. Like that's perfectly acceptable. It's just most modern Americans who are serving a duck breasts, a breast rosy rare will want it lower. Right. But but that's not what you're doing here. So ignore my other so you can cook that. At that time. I think 63 or 64 is a little high for it though. Right? So you could do the initial chicken at like 63 Or you could just invert them you could put the duck on the inside. Sure. That's another option for you anyways, and then yeah, I would cut the duck skin off and then I would render it out as Don said that was done by the way in crackling form and I have seen Don put away many cracklings in my life many many, many, many, many ducks have been have been slaughtered for to you know, not even St. John's duck crackling,

converted the vegetarian of I think seven years back to meat cooking duck cracklins and college dorm. To bury.

Yeah, John Newbery was vegetarian when I met him, he was a vegetarian and beverage director. Yes, good. Yeah. Yeah, that's, you know, anyways, is this helpful at all? Oh, gluing their transportation? Can

I can I? Can I put it in the fridge before I put the turkey suit on it? Or should I do it all warm still and not researching it before I put the turkey skin on?

Oh, well, okay. So as long as there's no way for product to get into it, it's fine. If it's, if it's, you know, if you cool it down, because if you've cooked it long enough, you've pasteurized everything in the inside of it. I mean, the the kind of real, you know, danger happens when you have mixtures that can get really contaminated as they're cooling and then they cooled down. Or there's big air gaps or whatnot, but you're You know, you should be you should be fine. If it's all heated all the way through and safe, like the super danger obviously is like the person who puts cold stuffing into a bird and then shoves, said bird in the oven and it takes like four hours for the stuffing to get up to temperature. And by the time that happens, all sorts of nasty inteiro toxins have been created that you know, you know, that that's what you don't want to do, but you're gonna be fine. Alright, cool. I like the rapid sausage.

Can I use duck fat and sausage? Or is that going to be just a terrible disaster?

Yes and no. Like, if you're taking a sausage and you're You mean like cube not like once it's rendered? Obviously it's a nightmare, right? Unless it's an emulsified sausage. Are you doing emulsified sausage?

Well, no, I was gonna make chunky sausage and and stuff it in there with all the the rest of the

meat you can add some but just be aware that if it's been rendered already, that it's going to bleed out. Like quickly. Yeah, you don't I mean, so if you're you know if you're doing a low temp one it you know, you could get away with using other fat may look someone on to in in the Twitter universe over here like you know right back and say that I'm wrong. You've done it 8 billion times and here's how to do it. You know, Rebecca and Jack and tell me whether anyone you know chimes in on that one. But um, that's my that's my feeling that I've made

Doug Josh says don't use duck fat and dry sausage. No bueno. Yeah.

Yeah, I mean, yeah, I've used portions of, you know, I've made like duck hotdogs and stuff, but I usually supplement it with like pork fat and I'm using unrendered stuff when I go in or if it's emulsified, you know, you can get away with a banana chunky sandwich. I don't think treatise back and let us know how it works. Okay, we'll do cool thanks. Thanks a lot. You know we used to do an entirely second caller still there. Oh, a second caller you're on the air. They left the unis

It was a long wait.

It wasn't long way it was too long to wait.

That's my fault. I'll take that one.

Yeah, sorry about that. We used to do a low temperature to duck in but I think it was a little too low temp for everyone because it was kind of like on the rare side all the way through. The idea we when we were doing it was we lined up all the birds in the order they wanted to temperature wise be cooked too. So Turkey wants the highest ham chicken wants the next highest duck wants the next highest temp and we throw a squabble in which by the way squad delicious wants the lowest temp? And so like, because why stop with turducken it's just because they don't have us squabs I guess much in you know Louisiana they could I mean they have all kinds of small gamebirds they can be shoving some sort of Grouse in the middle that'd be good

I'm a little Ortolani very Senator last month Frenchman

I guess they're French II but they're not French alright we got the second caller second caller you're on the air.

I did this is Andrew from Pittsburgh. Hey good longtime listener. I got a couple questions just stop me this committee first question was around like two or three years ago someone is was trying to do the the Kovalenko pieces that come up with a sweet potato like this delicious brown pieces

right Oh a little like

get back to you with how we figured out how to do it because he I think he did it once but didn't remember how he did it.

Wait, he's trying to harvest the little beads of syrup they get crunchy on the outside of a sweet potatoes that we're talking about?

Yeah, but he had somehow figured out how to do it in like a pressure cooker but it only once and never repeated the the results from that or did you strike a bell

at all? No, no, I made once I my pressure cooker. Like the one that I go to bed crying about every once in a while is I made a durian caramel and a pressure cooker once by accident and didn't record enough of the information to ever be able to do it again. Gotcha. And that is you're making me sad even thinking about it because like if I could have nailed that recipe like and that's why you should always write down what you do but no does that ring the bell and sweet potatoes must have been a long time ago.

That was a long long time ago.

But yeah thinking

I was thinking adding some amylase to it blending up the sweet potato and then pressure Cardenas Do you think that could and then possibly lowering the I'm sorry raising the pH to see if you could get like just to really jazz up the my art on it with that

right but I mean the crunchy stuff is mainly a sugars thing right so they the adding the bass is I forget what it's going to do to the sugar but it's definitely going to up the my art if in fact it's my art that you're that you're shooting for. And hitting a sweet potato with amylase will increase the sweetness to the detriment of the starch but I don't know. I don't know what that'll I don't know what that'll get for except for maybe increasing the yield. I look I've tried to make sweet potato Cocktails by jacking with amylase and I've never had any luck. Never had any luck down here any luck with sweet potato and the cocktail never worked out with a new cocktail. I tried his best but that's the only amylase thing I've also tried. I tried once. I tried once Yeah, using the kind of endogenous amylase stuff in in a sweet potato doing like the pre cook like the long low pre cook again I didn't feel like I made them that much sweeter you know you can make a carrot a good bit sweeter by cooking it below the pectin softening temperature for a long time but I've never had a lot of luck with a sweet potato perceptively in other words I'm sure it did boost this sweetness but it wasn't like I've ever made my whole life

need to do this all the time you know anything missing sweet potato are we talking like Asians we were talking American sweet potato here done because I was gonna say like agency potatoes roasted you know it turns really sweet. You can you can even chop it up and deep fry it it gets nice and crunchy get a little may art on the outside. You like sweet potato fries. Are you one of those people? Not the yellow American kind of sweet potato fries but a traditional Korean Chinese hybrid dish is a dessert is chunks of the kind of the Japanese purple on the outside white on the inside. Sweet potato chunked up deep fried. Delicious.

Yeah

I don't like I'm gonna go out on a limb here and get everyone mad at me. I don't really I can eat sweet potato fries. I like to have them I tire of them quickly compared to a like, you know, a an Irish potato. We'll call it even though they're not french fry.

You know what I mean? I'm with you on that. Yeah,

stars. Stars hates all French fries. That's That's it shouldn't hate them. She's not a fan.

She just needs some champagne to go with them.

Yeah, then ideally,

Dave? Didn't metal so healthy

and responsible choice compared to regular fries. You don't see more adult? Wait, what

seems more adult?

I think people order them in restaurants because the sweet potato fries seems like oh, that's something you would put on an adult dinner plate sweet potato, as opposed to the french fry.

But aren't you supposed to be it was father Bill. Aren't you supposed to be like optimistic about human nature as opposed to so pessimistic that that's how shallow we all are? I guess they need to be taught. That's why you're a priest.

That's right. Instruct the ignorant. It's a it's a it's a spiritual work of mercy.

Yeah, there you go. Rebecca, what are you saying?

Do you like to your sweet potato fries when you dip it in maple syrup because that's what I like to do.

I'm sure that's good. Like you can make a good dessert I'm sure with that. But here's the problem. Sweet potato fried never has the proper texture of a french fry. And it's got that sweet potato tastes which I find better as a kind of a roasted kind of a situation I'm not hating on sweet potatoes. I love sweet potatoes. I just don't think the fry is the best. It's It's like they very rarely have the right kind of crust to interior ratio. They very rarely have the right oil to potato ratio and it's there's something deeply not the best about them. I also I'm going to go on record and prep people everywhere will know what I'm talking about. I detest peeling and cooking super cutting sweet potatoes. I hate cutting sweet potatoes. I hate the noise my knife makes when it goes through sweet potato. I hate the way that like They shatter like right when you're like two thirds of the way through the freakin sweet potato. There's nothing about fabricating sweet potatoes in the kitchen that I enjoy nothing.

That's because you're using you use real sweet potatoes and it's not a problem.

All right, man. You know what, you know what's the worst thing that ever like my favorite Anastasia moment right after she started working with us was we had those those nine yo that was like long slimy like sweet potato we things you know I'm talking about done this? Yeah, not what are the non GMO non what do they call that? You grind it up? Now? Yeah, they're basically a mucilaginous nightmare. And let me just put it this way. Their shape is suggestive. Suggestive. And so we had one peeled. It was all it was all it was a bunch it was one of those days when it was mostly dudes in the kitchen that day. And so we peeled one in the Stasi goes to pick it up. It's all slimy. It's all slimy, picks it up, shoots this suggestive thing across the kitchen because she squeezed on the tapered end of it too hard. It hits the wall and shatters into a million pieces. And all the dudes were like wow. Yeah, yeah,

I'm dropping the I'm dropping that last caller. Follow up to follow Rebecca it's

gotta follow. Okay. Yeah, we had. What's going on?

Hold on, I gotta get it. I'm sorry. All right. Well, Shawn Andrews wants to know, how do you make the sweet potato fries crispy like you were talking about? And could you do it in the oven?

I don't look, I'm gonna say I haven't worked on it enough to know. Because, like, I love to take on a problem. I have to love the problem. You know what I mean? Like, now this is a good problem in the sense that like, like, I understand what you're trying to say was that Andrew wrote in elec, I understand what you're trying to say. What you're trying to say is, hey, look, there is something to salvage. Right? There is something saveable as father Bill might say, in the sweet potato, french fry. I haven't seen a glimmer of it enough to devote the time and energy necessary to actually suss that out and figure out whether that is like, really there. There's a couple of problems ones generally things that are deep fried, certain exceptions, donuts, blah, blah, blah, don't want to be as sweet as that because you can't get the crust formation without burning the sugars involved, right? So, you're going to have a very high percentage of sugar on the exterior but you not only need to cook it to a brown which FEV you know, trivial you can do that with, but you need to dehydrate it to the point where you actually have a good texture. So what I would do if I was going to do it now, I didn't talk about my legs by the way, I'm turning as I get older, I get lazier and lazier and lazier you want to do now, on the weekends, first of all, it's gonna seem like I'm not talking about the same thing, but I am. So DAX you know, my younger son DAX has decided that he is actually a child of the 1970s. And so requests baked potato bars as a dinner thing. Yeah, it's good and it's really delicious. And so I've been like slamming like the the big baking potatoes out of the oven, you know, pick it with a fork, rub oil, salt, throw it in the oven for an hour, like 70s, you know, big pile of fixings to go with it. Strangely, Dax chooses vegetarian chili, but whatever, I'm not going to judge it's his 70s You know, you know, I live the actual 70s. But you know, whatever, we'll deal with his version of the 70s. And so anyway, I've started just making an extra five potatoes when I do it. And if you just take a properly baked sweet prop, who are probably big, regular Irish potato, russet Burbank, good old fashioned America, Idaho, and you throw it in the fridge. So remember baking it, you haven't added any water, you've actually dehydrated, it's, you've cooked all the starch out so it's fluffy, you put it in the fridge and let it sit for a day. Now you can cut it properly. That stuff fries up amazingly well, like amazingly well. So you know, because you've done a lot of the moisture management and pre cook when it's still in its potato form. And is it as good as my hardcore French fried stuff? No, but I ended up just disking it making home fries and like that kind of a home fry. I have to say they're, they're really good. Now back to your sweet potato problem. Could you do something like that with a sweet potato? Perhaps, perhaps you could roast a sweet potato hole, chill it, fabricate it. And now and let it dry out. Let the outside dry off like partially de hide a little bit like just in the air and then fry it. Could you get a good result? I'm not gonna say you can't you know how people get a good result with sweet potatoes or what they call a good result. They cheat and they batter those suckers, which is why there's so many battered sweet potato products out there because then you separated the problem of trying to create a crust in an impossible place that surface of a sweet potato. And you instead shifted it to Can I make a good crust on the outside? And obviously you can obviously that's possible.

I was just gonna say Japanese Sweet Potato Tempura?

Yeah. Although don't get me started on tempura. All right. Have you ever had temper that

was like a drop that sweet potato call and get to the next guy because we're backed up here. All right, right. But

have you ever had a good? Ever had a good temper up really good.

I've still haven't been to that new temperate bar for like that place that just opened up here.

Here's the thing. They're like, well, I'll be you know, you need to have it right away. No, why? No, no, it's just again, no, no, tempura is delicious. But is it the is it the height of frying? It is not. It's the height a temporary side of temporary it's its own thing. But I've never ever words like that like that. Like the the kind of Japanese ideal of like the incredibly blonde non brown crust. That's good for exactly the amount of time so like most, and I've had good tempura most of it by the time it's cold enough to eat with like it's already crap. You know, I mean, anyway, we have a caller.

We have a girl What if you did a shoestring sweet potato?

Hard to fabricate this Ozanne like shoe strings are so hard to fabricate. You could probably pulp a sweet potato and then make some sort of like Pringle esque kind of a situate? Are you a Pringles fan? Sure.

You answer pumpkin stop.

Oh, that's true. What about you don Pringles.

I like using the candymaker Cantana Kanchana What's it cantando Wi Fi range extender.

Holy crap. Damn, Don like Don is Is it his own Mophie he plugs his phone into his forehead when he runs out of battery juice. But I used to as Pringles, you want me to think about the Pringle. I like them. They're good at the texture. There's something about the texture like scraping on the roof of my mouth. It's something about they're good. I liked them. And you know, that was one of the most fantastically expensive things ever. In terms of food r&d. I think it was it was Procter and Gamble came up with the patents on it and it take forever. Whatever.

They still have the color that's been waiting.

I don't know. Color color. Are you color? Are you on the air? No. Okay. Oh, you're here.

You're just gonna say thank you guys. Oh, hey, thanks. There's one thing that I can ask you. Eggnog is amazing. I love it. So I was trying to figure out how to get a full month lap Do you think metal solid 50

Wait for a foam on top of what? I couldn't hear you

For eggnog, so it's one of my favorite parts about winter is being able to drink eggnog. And I mean, I also love a white drink. So I was trying to think of a way, I don't know if I don't think egg whites would work on top of eggnog. I could be wrong, but I was thinking maybe metal fell at 50 to have a foam on top of eggnog or some other kinds of hot drink.

Yeah, you could totally do it. I mean, what do you want the phone to taste like?

What the quality of what I mean, I would imagine if you can get the phone down, you could probably get it to taste like anything. I mean, I was thinking maybe you do like either like a cinnamon, or like a nutmeg symbol, and then get that to foam or I might be wrong on that

you want some solids, you need some whipping, you need some crap in the so Metacell FFT is it's going to provide the kind of structure but you need some solids in there to back it up like things like purees work really well or you know, something that has some like some some structure some like stuff in it like clear things like simple syrups aren't going to whip up so well. Metacell 50 may or may not work with actual milk products because they can be kind of that can be kind of a nightmare.

You could also just whip the eggnog

does it hold long enough

for you to finish the drink even if it's not holding long enough for you to finish drinking that drink fast enough.

You could also do like a hot isI foam on the on the with an eggnog bass and just thicken it with something like if you want to stay forever, like forever, like forever. You could make an egg or fluid gel from the eggnog base. You know hydrate the Aguilar in water temper back in the eggnog bass. Blend the hell out of that and then shoot it out of an ISI that'll hold hot up to about 70 degrees Celsius. And then and then that'll hold till till forever.

Can you hold that for service in Alaska and like a circulator bass? Yep. Yeah,

okay. Yeah. Are you willing hyper dance on that?

Along with the eggnog Well,

what would you say?

What temperature would you hold that during service can can you hold eggnog during service like in a circulator bath? Yeah, sure.

But yeah, you just don't want to mess with the eggs right so anything below 57 I think you'll be fine I think it's going well how much

more time a jury though if you if you want a like a hot drink that's that's a commentary if you want a cold drink. That's an eggnog.

I'd run a little test. Listen cocktail purist over here.

Listen, Mr. I don't want to make a hot and cold cocktail at the same time because that's that's not real mixology.

Now what now he's getting started listen, to get back to this. So like, I want to you want to test to make sure that nothing's gonna break or curl but the egg should stabilize it up to you should be fine up to 57 you should be fine. You probably are right, all the way up to 60 in which case, you know if the health inspectors come in, you're not going to get in trouble.

If we just wrong on the on the Ignite versus what you said the name was

Tom and Jerry. I'm doing okay.

Dan just has to be you know, prickly over here. You know, I mean, all right. Thank you so much. Thank you. All right. I'm gonna break real quick. All right, coming back with some more cooking issues.

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This is not an advertisement I promise this is not an ad cooking issues listener you're already cooler than most people for listening to this show. And if you do listen to this show, then you know I'm Jack Inslee, aka Jackie molecules aka the man behind the booth. I need you to make us look cool against all the other shows. Let's make cooking issues the most supported show on the network $1 $5 $20 $50 really anything you can afford. Please donate today to heritage radio network.org click on the Donate tab in the top right corner. Send us a note and let us know you came from cooking issues. Dave will appreciate it. I will appreciate it even Anastasia will appreciate it. I promise. Give something today.

Oh and Welcome back to Cooking issues. How you guys doing? So Jack? What's

going on back here? Do you have any? So many Yeah, cooking issues. listeners are coming Through

Alright, Alright, ready call. Are you on the air?

Oh no, no, that was for donations or donations. Yeah, no, I don't have callers I have donations though. We have all geared up well geared up for donations if they should donate. Hey, one more favor for cooking issues. Fans like us on Facebook for her to trade your network. We got up those numbers. So like us on Facebook. I'm done.

All right. All right. So anything in particular you gents want to discuss this here to weigh in?

When I'm particularly just started, we'd come crash your show.

Nice. Anyway, again, so a Donnelly, overlord of the cocktail world, and father Bill, pretty much the spiritual spiritual guide for the cocktail world. What kind of law do you actually attend the

Sherpa to the Sherpa? I teach legal ethics. I teach philosophy of law you for it.

Most of the time, Legal Ethics you're pro.

As with most people and ethics, I'm for it for others.

Okay. Did you get to see the pope when he came through?

I did not. I was I was stuck in the Midwest.

Yes. Okay, questions in. Hello, people, I was watching a series of videos about portioning and freezing food. In a video The demonstrator was using to mil poly fill rolls and an impulse sealer and then freezing obviously, this is faster and way cheaper than vac sealing. But is this person shafting themselves by not removing air? Michael from Toronto? Yes. Yeah, yep. Yeah. So, you know, are you are you going to, like, in the short term, you're fine, like removing air. The problem is this, if there's any space between your bag and the product that you're freezing, you're going to as your product kind of goes through the cycles of up and down in your freezer, you're gonna get re crystallization at the surface, and you're gonna get, you're gonna get freezer burn on the surface of that product. There's also, you know, even though you're in a freezer, there's potential oxidation reactions that can happen. So you really want to get rid of the air means so, I mean, look, if you want, if you want to have it, like, let's say you're, let's say you're a prepper. And you want to have a delicious steak, you know, you have you have one of those things called solar cells, so that your freezer is going to stay good even when the grid goes down. And you know, you've run out of shotgun shells, so you can't shoot anybody or anything left. But your freezer is still running, you know, you're gonna want your stuff back down so that it stays in, in good condition. Because 20 years after it all happens, you know, when no more plants or anything grows, you know, you'll be glad that you took the time to get the air out. If you want to use ziplocks, you can do kind of you can do the old school like you can get most of the air out doing a water fill where you're where you, you know, you you dip the bag under the water except for and then you close it and the water will exclude the air if you go on the Cooking issues. Old blog, this pictures are still there showing you how to do it. And another technique that you can do makes you look really dumb, is you can stick a drinking straw into the edge of a Ziplock seal all the way up to the Ziploc and then pinch and pull the straw out. And then you know, that'll also get rid of some of the wood. That's actually what I do for baked goods. You don't want to vacuum baked goods down because it crushes the baked goods. And so in the end, they're too light they float. So it's hard to do the water exclusion on a baked goods. So when I'm freezing down things like pancakes and muffins, I do the straw on the Zippy that's my that's my metric.

That reminds me of it. Have you seen the movie The Martian yet? Now is a good it's it's right up your alley. But uh, one of the ideas is that well, the main character stuck on Mars, he has to create some kind of food and he has these potatoes because they send them up there with potatoes as part of a Thanksgiving dinner. But if you're actually going to space you probably send cooked potatoes backpack, right? Probably not, wouldn't send raw potatoes up there.

I don't think he would send raw potatoes up there. I don't think nobody like if you were actually going to go up for a long time, you'd need a food production unit anyway, it would probably be algae based. Well,

they were sent with just you know, like prepackaged kind of MRE style food for everything else.

And that potato let me take them to taste them. Let me taste them right now. I heard I heard on NPR I heard someone say that like a bunch of NASA people love the movie. So like they're not going to nitpick. But I know for a fact one thing that you're not going to send up on the is like something that might have a pathogen on it. So I would bet that they cook the hell out of everything that goes up on that on that on those birds because you know, you know the hassle. The system was designed for space program, right? Because you don't want you need to analyze every possible hazard because you don't want an astronaut to get the runs in space or have like food poisoning in space because it's potentially a problem. There's nowhere they can land. So you know the food and this you know, the food system that was developed for the space program was meant to have the same checks and balance CES for safety that the physical space vehicles had right? Everything redundant, everything checked, everything verified, everything logged, so that in the event of a problem, they could trace it back, etc. And hence hassock was born. And so my guess is that a raw potato in the food supply would be a no love kind of a situation because it might potentially be contaminated. But