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welcome to cooking excuses. Dave Arnold, your host of cooking issues coming to you live on the heritage Radio Network every Tuesday. From Bushwick, Brooklyn. Oh, I'm on the Super reverb. The lady who's eating lunch outside is like what?

What the heck? Please,

what check. Can I move? Can I move? She actually just got her check. It's fine. Yeah, yeah. Well, welcome to the show call or questions. 27184972128. That's 718-497-2128 here for the next 45 minutes or so. Right Jack? Yeah, we're speaking of we have Jack Inslee, our intrepid engineer over there in the booth. One of the listeners referred to him as J mol. Which is his new Star Wars name. James J mol. You need to have like one of those double sided like you need to get you some like face paint. You could be like, like kiss almost so that's not Do you like that kind of music? Do you listen to the case? No. You don't like to rock and roll on?

I like rock.

Do you like to party every day?

No, not every day. No.

That's why That's why you couldn't hang with a party every single day. Not just not just Sundays. I couldn't

get into the I can never take them seriously with the makeup and the theatrics and all that.

Yeah, that well, you know, I hear that they're with the exception. Gene Simmons. I hear that a nice fellas.

Gene Simmons is horrible, dude.

Yeah, that's what I hear. So I hear ya. And got stars the hammer Lopez. How you doing? Good. Yeah, yes. Anything special?

You're giving a talk at Yale on Thursday?

I am that's true.

Is it open to the public?

I don't know. We can look it up. I'm supposed to have figured out what I'm going to serve people and I haven't figured it out yet. But if you're in the we don't know if you're in well I know where it is that like the event that I'm going to is at a place in New Haven called Oh bar right called Bar Bar has been there for over 25 years reason I know this is because that's where I would my wife Jen that's where like on they used to have something called alternative dietary talk with us on the show. They used to have something called alternative Wednesdays right? So alternative Wednesday's was when a bit cuz back then it was like pre you know, pre when people like listened to stuff it was like in Industrial rave stuff you familiar with the band LA style? Jack, you familiar with the old kind of industrial houses. He's on the phone. It's their big song was James Brown is dead. Of course, he was not dead at that time. But yet that was a song we listened to. So that's how I, that's how I was able to land my wife, which is nice. Anyway, I'll be there again on Thursday. And we also have in the studios new special guests. Our new Booker and DAX seers, all customer service representatives, social

media tail, big, big social media, social.

So unlike Nastasia, and myself anti social media, which by the way, like I know I have a million like Twitter things I've been my head has been so buried because I'm working on this Mofaz exhibit. It's opening up in a couple of weeks. And on my next book or index project that I've been buried, I haven't been getting I get like once a week, I look at my Twitter. So if I haven't answered you, I will answer you soon. But I'd like to introduce Rebecca give us your whole life in 20 seconds or less. 22nd So this whole life into the

hello everybody. Life. Yeah, I'm 22 I like the color orange and ice cream.

Wow. Oranges.

nails under 20 seconds.

Yeah, she gave her less than one second for every year of her life. I'm glad that you like ice. Where are you from? Outside of Philly, outside of Philly. Oh, okay. So do you like okay, so you're 22 So, by the time that you probably remember most things Breyers had already changed their recipe to include all sorts of stabilizers. Do you remember back when Briars did not have stabilizers? I don't prize on my favorite so I don't know well, but you're from Philly has to you have to like thankfully not from where we

originally originally Long Island but I've also lived through other states.

So do you believe that it's do you believe it's strong Island or the wrong islands? I can figure out where you're from. Because either you hate Long Island in which case it's the wrong Island or you love Long Island in which case it's strong Island. I'm gonna go in the middle. You're getting in the middle. Yeah, it was too little too

little time. Go on with wrong go.

Oh, stars like stars believes it's gonna you like that you like going over there to the beach and all that stuff?

Well, I don't really Yeah, I don't wait. Man. I have to sometimes Oh, I'm gonna push Josh has to go to this show. No, it's never for fun. It has not been for fun one.

Wow. Hey, two things. So I have a caller that I want to get to. But before we do that, I have to send a big, big, big shout out to John Navajo. I hope I'm pronouncing that right. And of course our old friend Joel Esposito both listened to the drop and made donations and specify that it came from cooking issues. So so they are the coolest people of the

day. Thank you Please, please specify so that Jack knows you know, kind of also, after we spoke to talk to the caller mixers, we got mixers on board we've got

mixers Yeah, they've been they've been around this they're first cooking issues all

right. So you know I like their product but they apparently don't like ours well enough right? Whatever

Well now they do here they are.

Molecular whatever as our sponsor.

Okay, let's hear nothing nothing that's that's caller you're on the air.

Hey, Dave, how's it going? All right. This is Chris from the Green Zone in DC

How you doing? How's everything going? How was that recipe with the mint working out? Was it our

summer anymore and the entire summer Iran is flooded its border I couldn't find a solution.

Yeah, Mr. oxidizes so quickly since

most of what I do involve with infusions and of course I'm doing if the infusion one of the things I'm trying to infuse in some sticky resins like mastic tears or if I can sense tears and when I tried to one of them in the AC gunks up the entire AC like you know I did to it was a half liter two nitrous cartridges and the entire inside of the AC was like coated in this sticky residue and then I messed up my strainer and messed up a barstool and I just everything was coated in this like really impermeable stuff. And then I tried doing another one just a standard infusions in a jar and that was a bit better but again, like everything it touches just gets this coating on it. So I was wondering if you had first of all if you knew what the solvent for that would be because I've tried everything from pure alcohol to vinegar and nothing or and also a good way to infuse it that doesn't just gunk up all the equipment.

You know it this is crazy. I have another question in from George who we met on Mustika like it must be like in the in the mental air and that stuff. That stuff is some sticky some super sticky once you start using I mean I used to make oil and even just a couple of tears would stick to the bottom and pan forever and took a long time to fully dissolve into the oil and there's always like some sort of residue left it's just a nightmare. And I was thinking about it for Georgia's problem too. He was he was trying to make he wants to make the the water the mystique of water which I don't know if you if anyone's been back to Greece. Recent They They now have this like basically seltzer water with mystique of flavor in it, which actually I think I like it a lot. I think it's really refreshing and stuff you didn't like. I pounded it like, but I love that resin flavor anyway, flavors. Great. Yeah, I love it anyway. And so you know, his problem was how to how to dissolve it but not an easy because you can't get to an ECE and neither can you throw it away. Like my solution for him was going to be like, Let's throw it away. You know, like, like, put it, put it he wants to do a distillation. Right. So what I was going to tell him and I'll maybe I'll read his question later if I have time. But what I was going to tell him to do was he was looking to either do an infusion into alcohol, and then or oil and then try to suspend it right, in which case it's gonna go cloudy, it's not going to be like the Oh, we lost, I'll keep talking. It's going to be cloudy. It's not going to be, you know, clear. So for that application, if you're going to use an extract, it's gonna go cloudy.

Can you can you go back a bit?

I just got cut off. Oh, yeah, sure. So I will say for George, he had a slightly different problem, he was looking to make a he wants to make the water right. And so he had a couple of different things. One, he was looking at distillation, not an infusion. And also just using like Mustique extracts now it's problem with domestic extract is, is that it was clouding up, right? I mean, sorry, that cloud float floating to the top, and not not staying in. So one thing you can do, obviously, without us answer both of your questions at the same time, one thing you can do is, is just keep shaking it and over time, you'll get some transfer and then skim the stuff off the top and it's going to be fairly light, you know, flavor works. Another thing you can do for that is you can stabilize that with gum arabic into into a syrup, you can stabilize this stuff with gum arabic, once you stabilize it with the gum arabic, you then should be able to make a soda with it, it will separate over time, but you'll be able to shake it back in right so that you'll be able to do so you try that because that's how they do it. Now unless you use an oil stabilizer that's weighted, you're not gonna be able to get it to stay in 100% in a carbonated beverage without having a separate over time. But again, you can just shake it back in so gum and the reason to use gum arabic is that gum arabic has very low viscosity and dilutes well without break without having a emulsions break. So it's it is used for soda syrup to stabilize things into soda stems, but it's not going to help with stability over time, because it's not going to change the weight of the particles. So you'll still get some separation anyway. But then he was saying Georgia saying I want to distill the stuff, but then it sticks to everything in the pot. So I was gonna say to just do a test. Do an old style, like real cheap distillation, get a pot, put a strainer in the pot line that strainer with something you can throw away like linen cloth or like a napkin or some sort of paper filter, something that's not going to be there's something you don't mind losing stick the the mystique in that the key is Mystica and that and then put the lid on top, put water in the bottom, boil it, boil it, boil the crap out of it, and then just keep putting ice cubes on the top of the lid so that you form a reflux system where it keeps on where it keeps on refluxing and I think it'll work but I have to have someone try it to make sure that it would work. Now on your thing with the EC maybe we could do a similar kind of a situation. I don't think the melted crap will go through a tea satchel. So if you were to buy like and maybe double bagged some tea satchels, not the you know the tea satchel studs that are like plasticky with kind of big holes. I wouldn't use that I'd use kind of the more papery ones with the small holes stick the stuff in and do the ISI should be able to extract it and the melted goop I don't think is going to make it through the that the tea bags but I could be wrong. So I mean I could be wrong so I would test it and see whether or not that works out for you by the way George that that you know that same technique using an ISA might be good for flavor as well. So I knocked out two Mystique with one stone. So Rebecca, what are your favorite kind of ice cream? So we were talking about Breyers Breyers obviously Philadelphia style famously no no eggs, right so do you like a Philadelphia style as we just you don't even see yourself Philadelphia should even talk to you about Philadelphia ice cream. So what kind of ice cream you like every one of these hyper dance like super rich like French style?

Like July? Anything chocolate? No, I like hard

ice cream like hard ice cream

the other day I tried. Was it called? Famous famous ice cream in Brooklyn. The last it's like something Hills hills,

hills. I don't know. How you when you say Hills I say Hills alive in The Sound of Music. Do you go to Oddfellows? No, just go to ourselves. I will

try and there was a beautiful salted caramel with salted caramel in it.

I would hope that chocolate milk contains salted caramel.

Oh no. Sometimes it's just the flavor, you know? Yeah. This was a good one.

All right. So I've got a caller but I have I have a pretty hilarious comment. I've got to share before that already. Got a comment in here in the chat room right now. Man cooking issues is just a side show compared to this chat. Wow, Dave might be out of work soon.

Wow. Well, I like being a side show that's I've been called a side show like my whole life, right. So usually, though I'm not a side show, like I'm a sideshow freak is more like what people call me. Sideshow freak. Hmm. So they're having a lively chatter, by the way, very lively

chat. Talking about croissants, you know, all kinds of sizes and

like croissants. It's why I never could talk about them. I think they're delicious. What is so good. What are they saying about the question?

Well, they ask, they're, they're asking like, hey, what's everybody eating? So I said, I'm having a croissant. Yeah. And they started talking about croissants.

You know, it's an absurd word. Chris sandwich makes no sense. That's

ridiculous word.

Now what about those doughnuts that are also

grown nuts? I happen to know the fellow that makes it. What are you what are your feelings on it?

I would rather have one or the other.

Yeah, I'm with you. And wow.

Hater on hater. Hater.

It's called the ample hills, the

ice cream Apple hills.

That stuff's good.

It's amazing. Yeah, yeah, we'll

go check out my man. Sam Mason's out fellas, too. If you're an ice cream fan, and you're in the Brooklyn greater Brooklyn area to try. You must you're you're obliged. Okay. We have a caller. He said you have a caller caller you're on the air.

I do. And especially Dave, Jack and Rebecca. I might have something for you, Dave. We have a medium sized Liquid amber in the yard. And if I'm able to procure the sweet ground without murdering the tree, I'd be happy to send you the good any ideas on how and when I'm at harvest.

Alright, so we're talking about sweet gum trees. Liquidambar star star, how do you pronounce this direct a Beulah star after what is its director? I don't remember. Sure. Yeah. Anyway, so sweet gum trees. Which by the way, I found out you can grow into my place in Connecticut but they just don't grow they're naturally they have a right that's what we're talking about here. sweet gums and they have a resin in them that is supposedly sweet that can be harvested was harvest by Native Americans. I have no idea how to do it. I don't think it runs as freely as like a syrup. I don't think it sets out that same way. I think you have to do it like you would for like other resin style things where you make a like a vertical. Remember, if you're ever going to wound a tree like that, to get the resin you want to go vertical? Because you don't want to in any way. girdle the tree? You know what I mean?

Would you go off of a side branch? Oh, do you need to go off the main track? Oh,

well, I never thought of it. Most people who are going to like, you know, take things off of trees end up going off of the trunk. I had never thought of doing a branch. I don't know how they do. I don't know how they harvest. You know gum Acacia from acacia trees, I should go take a look at some pictures and see how they do it. Acacia trees, I think are relatively small, you know, in relation to a sweet gum, which is I consider that for this neighborhood like a mid sized tree, you know? So, I don't know. But I mean, I'm going to look at some pictures and maybe talk about the next time I encourage you to look at some pictures too. But I think it's going to be a wound and weight. Kind of a situation. And I don't know what the difference in flavor would be between let's say spring because I haven't researched in a long time between let's say like, like an early spring like first resin versus a later but I'm pretty sure the last time I read there was a definite time that is best to do it. But I'm gonna look into it. And we'll you know, because I want to try this stuff. Let me put it this way. I want to try this stuff.

Right. Is there anything else I need to do to confirm that it's the right species that has the five pointed leaves drops the

monkey balls? That's it. You're good.

I'm on the West Coast. I'm in Southern California. So you know, this wouldn't be a native tree here.

Right? Yeah, right problem there. No, I mean, mean, it's probably you know, I think this the sweet gum is like from like my area here in New York on south. So it doesn't like it doesn't like it to be like hyper cold. You know what I mean? So it's not like an extreme northern tree. So I think it should do fine. out, you know where you are. I don't know, I don't know how it is with drought tolerance or anything like that. But you know, if the tree looks good, it's gonna it's gonna be good. And there's no other species I know of. That looks like a sweet gum other than the sweet gum. In fact, in fact, this kid I was so upset this kid was like, was at a county fair. I mentioned this on the show County Fair up in Connecticut. And he wants some sort of freaking Prize for his collection. Now he is a kid. So Miss Darcy mckernon some slack not me. And he puts a sweet Gumball in his collection of plant seeds and writes Sycamore. mean they're spherical, right? So like, you know, a sweet gum ball looks like a sycamore ball in the way that a basketball is very similar to a push, you know what I mean? It's like they're not. They're not Did you correct him? Well, he wasn't there. I was just like, you know, if I if I was the judge, I would have been like me or goodbye, kid, you know, learn some precision. And then I would have written a note. I would have said, Not Sycamore sweet gum, smiley face, smiley face. Or no, look, it's probably not the kid the kid. I'm sure what happened. Okay, I feel bad. I'm sure that kid went to one of his parents, and was like, Hey, Ma, Hey, Dad, was this mirror? Like, that's a sycamore. And so like, he was just like, you know, he believed them. So maybe he should just go smack his parents in the face. But I'm not advocating smacking your parents in the face. I'm just saying know, your sweet gums. But let me know I'm going to look into it. And maybe I'll if I can remember, I'll talk about what I've learned and call back and tell us if you were able to harvest anything.

You know what I find I can I can hit with a couple of just brief questions. For myself. I have a quinine sulfate source from Chem savers. Okay, but I'm wondering if you would serve this to your family.

I serve it to my family constantly. Well,

but this from the source. It's 99% titration says, for research and development, not for drug clinical use in humans, but it doesn't meet it meets USP USP specifications. I could give you like the certificate.

If they said its USP. Okay, listen, remember this. Remember, all the Korean I knew by is actually from quinine bark. I mean, it can shine a bark. Okay. It's not synthesized. So it's not like it's made out of some crazy, like, you know, like conglomerate of poison, although it itself poison, but like the. So you have that going for you? Now the the issue is, is whether or not it's been certified for food or for drug by the way drug? How can they not certify for drugs, but it has a USP. So it's good for the cobia?

Is there like a just a more expensive process to go through FDA to get the actual,

I don't know, the real stuffs not that expensive and Schweppes isn't paying the prices that we're paying to get this stuff. You know what I'm saying? Schweppes, but the so look, if it's USP, I feel pretty safe, especially considering the small amounts that you're using. The risk is, is that they if they stored it in an area that's contaminated with stuff that is otherwise nasty, but what do they say that the other, like half a percent of point is.

So we've got this purity by HPLC 99 to 101%. And it says, you know, water four to 5%, heavy metals point 00 1% insoluble matter of point 1%. I mean, organic volatile impurities passes test.

If it says USP, I would use it. I like I don't want to make your decision for you. But if it said USP, I would use it.

Okay, well, I'll try it on myself. And I can be the one that suffers.

If it is heavy metal thing, right? You won't know that I've shafted you for another couple of decades. But hey, right, but then maybe they will fix that call back then. Yeah. Oh, my God. And then along

with I'm going to be carbonating that? Do you see any problem with leaving a co2 tank on any problem with the regulator or it's just under my sink a 10 pound tank, and it's a pain to go in there and twist the thing off? Is there any

potential I leave mine on 100% of the time that there yeah, there are potentials for problems, right? If you're if your hose bursts, it'll dump the entire 10 pound tank into your into your kitchen. But like, you know, what I would do is a lot of people who sell kind of homebrew stuff, they tend to sell this kind of very flexible hose that comes off of the tank. Okay. And I hate it. I really freaking hate it that like unreinforced hose is the worst. And I've seen that stuff burst. So I would invest in the real like, like, it's like double wall, there's an inner tube, then there's like, there's like a, like a fiberglass reinforcing. And then an outer. And the inner line is I think polyethylene and it's just completely reinforced like beverage line. And I have never once ever, ever seen one rupture. I've seen one be abused so horribly that it did generate a pinhole leak, but I've never seen and that was real abuse. But I've never seen one split like rupture ever in service, right? And if you get the real oetiker ear clamps that they're really cheap that are meant for that size tubing that you're using and clamp it down. It would take a force of nature to cut that thing open. And so I wouldn't, I wouldn't worry about worry about that because that's what people do 100% of the time in bars, they tank up to their to their carbonator and then that's it. You know what I mean? Okay, but don't Don't do it with the crappy hotel right?

Okay for a friend what would your thoughts time in Tempe for cooking massage you might want to plug your your cooking a human placenta?

Oh Jesus. I don't think they like oh Jesus I can't get right back. Imagine what happened if I gave a recommendation on the air Jack What do you get? Um get even Rebecca who I don't know is limited first time Mater has a Anastasia style face on Jack, what are your thoughts on this?

I say go for it.

I have no idea. Ask a doctor. Doctors famously don't know how to cook anything. Like not plenty of doctors know how to cook things, but it's not part of their purview. But doctors will always a doctor will give you a food safety recommendation. Right? I don't know. What Yeah, I don't know, man. I don't know that I want to go on record with with a placenta recipe. I think it just might be one of those things that comes back and bites me in the behind. You know what I mean? Thanks for your call. I understand. Yeah. All right. Let us know what happens with the Liquidambar. Thanks so much. All right. Yeah, and let

me tell you, though, what? One question. One question.

Jack tells you hey, just one class. Hey, don't come on the air. Hey, listen, listen.

Listen. He's doing us a favor. He's gonna get us a Liquidambar. Here's one thing though. On the chat room. Why don't you guys go to town? Those of you who don't mind go to town on on your placenta recommendations. All right.

Go crazy, relegate me to

this I show. You know, I'll be the side show. And you can be the freak if you're putting you know what I'm saying. That's I'm saying, Okay, I've been ripped, ripped through some questions. I don't want to miss them. Got a question in I don't know who it's from. On lardo. I recently cured Laura that is now hanging in the walk in. It was just now that I realized I accidentally used insecure number one instead of insecure number two, what we're talking about lardo is basically cured. backfat delicious. Do you like lardo? Wow, finally, something. And the recipe that this person is using calls for curing salt. So curing salt is salt plus either sodium nitrite or sodium nitrate. Now, if you're doing a long cured product, like like, like a ham, or in this case, we'll lardo if you're going to specify a curing salt, you would typically specify the one that has nitrate in it, right? So instead of because nitrate is longer lasting, longer acting, and it takes a long time for the curing salt to make it to the middle of a big cut like this. And if it doesn't make it to the middle before it's converted, then you don't have any current power. Kaboosh Gotcha. Okay, so he or she used the wrong one, and is wondering whether they you know, they're going to kill everybody? The answer is, the answer is I would feel 100% okay with this, because, first of all, remember, a lot of people when traditionally curing lardo they're not using a curing salt anyway, they're just using regular salt. Secondly, it's a whole cut. So if it hasn't been punctured, there's nothing going on in the middle anyway. So it's not like a salami, where, you know, like the actual, you know, the word botulism comes from the word for sausage in Latin, because, you know, you take stuff, you mix it up, it's contaminated the middle, you exclude the air, and it's botulism time, you know what I mean? If you if you don't, so first of all, you're gonna have a high salt level, which is going to inhibit the botulism, you're dealing with a whole muscle cut. And here's the here's the kicker. Unlike muscle meat, there is not as much water in backfat by a longshot, so it doesn't take as much to get the water activity of backfat very low. And if the water activity of the backfat is very low, there's going to be no botulism growing. And so I think you're aided by so although I looked up on the net on the way over here that like the superfresh backfat on shield has a fairly high water activity like 991 or something like this, if you and it just said, dried, I think salted and dried or smoked or something like this without no curing had a water activity down like points point seven something. So in other words, ain't nothing ain't nothing growing in that in that son of a gun, so I would I would feel I would feel confident. I would say confident do you think does? Yeah, good answer here.

Why did you mention to people to buy tickets? Oh, why don't you mention it since you're buying tickets to their new exhibit at ticket stop? mofa.org Well, that

was a sale style. I'm sold. Wow, I'm gonna go right on that damn website.

I'm going to be there too.

Yeah. JACKIE molecules JMO

doing sound sound okay. Hey, I got some I've color right. And I also I have to read some of this stuff that's coming into the chat room. You know, you you opened up the rabbit hole here. Elliott says three hours at 76.3 degrees Celsius, then sizzle. Well. Then, someone else said you forgot to pre sear the placenta. Wow. Someone else had soup dumpling. Placenta. Ah, yeah. So that's happening. And there's a caller on the line.

Caller you're on the air.

Hey guys, how's it going? John from New Haven here. I just got my moped tickets yesterday actually can't wait for the exhibits. We're really looking forward to that. That's a sale question on black garlic.

Oh yes, go ahead.

I've been interested in making some on my own. And I'm looking at the series seeds website and they say to either do it in the dehydrator and oven for about 130 for like two to three weeks. Yep. And that's a really long time to tie up my oven. I don't have a dehydrator, but I do have a circulator. And I was wondering if I could do the garlic and ziplock bag for like, two or three weeks in there.

I should work I don't see why won't. Another option, if you're really interested is I know people have done slightly higher temperatures, they've used the Keep warm and a rice cooker. And just let it rock in the rice cooker. And it's actually faster because the temperature is somewhat elevated, but it's not high enough to like, you know, cook and cook it out or anything like this. And so I know, I know a bunch of people who I think was, it was Johnny Hunter, I think it was telling us about like the rice cooker stuff. And that you could do it at a higher temperature than what is recommended. And it still works and works faster has a slightly different flavor, obviously, but it works and works faster. So the rice cooker. Yeah, basically anything that you can control, you know, like dehydrators, you know, you can get like a you don't remember, if you're doing a dehydrator, you need to seal it. So it stays moist. Right? You know, right, yeah. You know, you could also just get like, like a, an electric thing, electric blunt, you know, what's a flexible electric heater they're made, and stick it to the outside of a jar with a thermocouple in between that in the jar, and put it on one of these $30 P IDs you could be you could be out of the woods with a with a temperature controlled curing chamber for probably under 70 bucks. You know, because you don't need hyper accuracy. You just need to stay relatively the same temperature and be and be sealed. You know what I mean? And so you could do that without like, see, once you have the circulator, you have the water running all the time, you have that noise run in your kitchen for two weeks, you're running that thing and yeah, blah, blah, blah, blah, blah. Like if you do this, it's like you know, very, you can insulate it so that you're not like throwing off energy into the atmosphere and you can make something kind of fairly efficient that way probably for pretty cheap.

Okay, and then just real quick to go back to the circulator again. I wouldn't be running any like foodborne illness risk or anything like that if it's sealed away for that long or with the time intended to kill everything

what temperature you're gonna use.

I mean, ideally around the 131 40

Oh, yeah, if you're running it like what's 140 what's that in Celsius? 55 Oh, yeah, that should be fine. You're fine but you can run it from now at now until we all keel over dead and you'll be good. We won't keel over from the the micros will keel over from being dead.

Great. All right. Perfect. Thank you so much. Appreciate it. All right. Good luck.

Take your bacon. That's how to ask a question and get out though. See, the one question

that you're gonna hit hitting quit. Anyway. All right, we'll take a quick break and come back some more questions on the Cooking issues.

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You don't you don't like to silence. You think if you think people actually prefer to listen to the show?

silence I don't mind silence. I'm guessing they like you better

not now. Now. You have sounds the sounds going through my head. Yeah, well stars and I had this thing where we were cooking turkeys. And when I was boning the turkey I was singing well hello day my old friend. So now whenever I have sound science going through my head I have worked at my old friend you know I mean I'm sitting there I can go back to like boning this turkey out you know what I mean? Nice never had a real honest to god freaking walk a lot days I need to right you know what I mean? These like week these week commercial Pablos although the ones that heritage sells, right they're pretty close to a wild turkey. But they're still raised right? I mean, they're they're fairly close. So can I say wild? Oh, so if I could say if I say if I've had the heritage turkeys would you say that? Like I've had the taste of true waka roti.

I want to hear Steve Jenkins say yeah,

you gotta you got to shoot him in the face to save them. Actually, you know that's true with a turkey. That's one of the things I want to go hunting for it is is Turkey. My wife will not let me get a freaking first of all. Okay, look, my wife won't let me have like a gun and now I'm working on air rifles. I told you is on the air but you can't use air rifle to kill turkeys in Connecticut. But the good thing about shooting turkeys is it's headshot or nothing. So it's kill or miss. There's no wounding kill or miss if you miss the head, what you have to miss so bad, it's got this long neck. So what I'm saying is you're shooting for the head, it's attached to a long neck. So it's not like you know, if you're trying to get a heart shot and you hit it in the butt and it's running around, the odds are you either kill it dead? Or Or you miss it entirely? Seems to me that this is a good mode of hunting. Plus, they're hard. So it's like, you know, I don't know, right? I mean, if you're gonna go hunting, it seems to me that like, what you don't want to do is be an inexperienced Hunter, go out there and just wing a bunch of birds in there, like flying around and paying for whatever because you missed. You know what I mean? Jackie, not with me on this. Yeah,

I got a caller.

All right, caller you're on the air.

Hey, my name is David from the Seattle area. And I was wondering if you'd ever thought about or ever made a carbonated granita? I was thinking about doing it with like a block of dry ice or liquid nitrogen with just from soda or something like that.

Yeah, funny story. So Sam Mason think it was Sam Mason thing was Sam Mason was interested in carbonated grenade years and years and years ago. This is like maybe like, like 2006 or 2005. I think it was Sam came over to the FCI where I was working and he was like, Hey, can we carbonate, can we carbonate, you know, sorbets and whatnot. In the in the tailor. We had a tailor at the school because the carpet Johnny was I didn't have access to the carpet. Johnny's had to tailor. And he was like, Hey, can we do it? I don't know. Let's find out. So we tried to like plug all the holes in the tailor and like pressurize it with co2 While it was running. And I blew the gaskets out and we sprayed sorbet mix over the entire freaking picture, absorb it mix everywhere. And the short answer is is that you can carbonate anything but then you can't. You can carbonate a granita as long as you never harden it, right, because the carbonation can only live in the liquid phase. As soon as it's frozen solid, then or even approaching solid, all of the co2 will be squeezed out. So what you need to do is, is keep it at that kind of like slushy area where there's still enough liquid to have carbonation, and then carbonate it at a fairly high level and realize there's going to be a lot of nucleation sites and possibly foaming, because only the liquid will absorb co2 and the ice will exclude it. So that's that's the short answer. And you know, dry ice, the problem of dry ice is you're not going to get an appreciable amount of carbonation in it, unless you keep it under pressure. And if you keep it under pressure, then you might hose yourself, right. So I would, you know, as a cheap way to start I would mean if you have a dip or cabinet something, it's not going to freeze all the way, then I would like put the mixture into bottles like shake carbonate the hell out of it after it comes out and then just leave it at in that kind of a slushy state. And then uncap and like slam out of the bottle or just cut the top of the bottle off. So that's what I used to do when I would carbonate gels, I would I would set the gels in in bottles and then just cut the bottle open and then take the gel out without rupturing it. Because I never was doing it enough to like invest in a system that let me reach in and you know and get a large thing out. That makes sense.

Yeah. And then this is just like going back to your old streams. I was wondering if you and Staci ever found that pair that you were you tried in? In London?

No, no. Okay, the I forget which one it was I have to go back and look at my notes. I think it was there was the the super fan was delicious. It was like this like butter pair that was like I think it was a super fine. Right. So I think that was one of the ones and then there was a pair that had a really awesome was there was a pair that tasted like quince. That was ridiculous. So good. I have to go back and look at my notes. And now I was never able to find it. And the problem is in in the US obviously it's I don't live in like hypercare country so I've been meaning to take a trip up to Corvallis for years but no one's I don't know I've never made it up during pear season ordering berry season by the way, although it turns out like in Connecticut distillery in Connecticut I am is like the Oregon of Connecticut in terms of berries. Like we just said berries like coming out of our ears. It's awesome. But maybe I could do parison you never know. I don't know if I Fireblight maybe if I don't have Fireblight and I have pears maybe I can grow them. In which case, Miss Dawson I'll have to break back into the brogdale Steal some I'm not going to steal seeds or bring one of mine. I'm not going to I'm not going to be that guy that throws like an entire agricultural industry into disarray by by smuggling seeds in. But if you were that guy, send me the seeds. You're like I'm not gonna do that. I'm not gonna do it, but if you do it, you know, you know what I mean? Yeah, yeah, yeah, I mean like we hear it cooking issues are firmly against ruining ruining agriculture for everybody you know we're totally against cane toad introduction into Australia etc etc nobody likes nobody likes it what super muscles super most even What about do you know that like the US crayfish are so strong? We wiped out all the European crayfish. Yeah, that's That's America for it right in blue. Yeah, I love it right. Love it or leave it in America. Love it. Love it. Love it, leave it and even if you leave it, we'll bring it to you five minute warning. Ah, all right. So listen, let me see if there's anything that I did. Totally ever get back to this. Okay. We had a question and I will get this because you're cooking the cake right now. Let me see from get down to who the question was. Okay from Jeremy Brainerd wrote in asking Christina Tosi about a recipe, and it says thanks for the excellent show and no sounds entertainment. I'm working my way through the archive and about 15 episodes to go and I haven't heard anything about this. I am making a cake for my mother in law's birthday this Saturday and I'm using Christina toesies chocolate malt cake recipe. Everything seems fairly straightforward but I have a question about the temperature of the fudge coating. The recipe states that the fudge should be warm in quotes when it is poured on the cake but fails to specify what warm is I'm planning on making the fudge this week and reheating it using a circulator. It says calculator but I assume they meant circulated with an autocorrect hate autocorrect what temperature I like it but whatever what temperature should I heat the fudge to to coat the cake but not make it too runny so it runs off the sides and onto the counter. And he thanks us but don't think us because I emailed Christina Tosi because her recipe and asked her Anastasia will be playing the part of Christina please read it