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Hello, and welcome to

cooking issues. This is Dave Arnold, your host of cookies actually coming to you live from a burning bush rig on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 I guess who we have in the engineering booth with us today stars. Joe Hello, Joe. How you doing?

I'm doing great.

So it's so filling in for Jack today. Joe coming back for a guest slot in the engineering booth. Turns out we thought that he just hated us and that's why he left but turns out maybe that's not the case.

Yeah, I'm here to say I'm sorry.

That's nice as the you know, Joe's Joe's frontman for a band The Big ups has big ups doing

good, good. That was part of the reason why I was gone. I was on tour for a whole month in Europe and it was great. But so now I'm now I'm here tours over and I'm back where I started. So nice. Hello everyone.

Where's the where in Europe? Did you tour?

It was UK for a week and then the Netherlands and Germany. Austria. Czech Republic. Belgium. Yeah. All

right. So a couple things. One were the Dutch is tall is there as everyone says they are.

There were a few very tall, slender Dutchman that I met Yes,

yeah, yeah. Yeah, that's what that's one of the things they're known for that they wouldn't choose the licorice.

Yes. Actually, probably the best food also that I Yeah, surprisingly, they actually most of the countries we went they didn't really eat green things at all. So so that was good to get some nice fresh vegetables.

Right now when you played in. In Belgium. Did you cover Bedlam in Belgium?

No, unfortunately. No, maybe next time? Yeah, next time we're going back so

yeah, that's that I think for all the AC DC fans I believe Bedlam and Belgium might be what does this and I'm flicking the switch. What's it on? I don't know. Anyway, it's not one of the better loved or better known ACDC songs but I love any like anything where you know AC DC is like crap on the cops in bed in Belgium stopping me from playing a show. Yeah. They wrote a whole song about it. Yeah, bed lamb in Belgium and they don't pronounce it belt like bed lamb and bale G. Unfortunately, we're not allowed to play that for you since we don't play copy written material anymore. But for you AC DC fans out there, you know, a lot of people give AC DC crap because like a lot of their music sounds the same I mean, assuming you know alright bonds got the original singer died and then you got your you know, your Brian Johnson afterwards, right? But aside from that, like where's like, well, all the music sounds the same. But then, you know, Angus, who's you know, you know, you know, the guitars there. And you know, one of the guys has been their whole time. He's like, Well, if it sounded different wouldn't be an AC DC song, would it? You don't I mean?

Yes. What do you what do you want from AC DC besides AC DC?

Yeah, I don't want I mean, I don't need AC DC to do a Neil Young song or a Neil Diamond song for that matter. Neither of those things needs to happen. AC DC can just be AC DC all the time. And I think that's, you know, that's kind of good enough. Don't you think?

I agree. Yeah.

All right. So calling your questions to a set 184972128. That's 718-497-2120 head and Sam Anastasia. All right, how you doing? Good, what's going on? Nothing. That's a lie.

I was just doing our expenses. And I saw the smoke detector.

So yeah, we had to win in order to get insured as a company, even though it's just as and I work in there. And really no one cares if we go up in a puff of smoke or not. But in order for an insurance company to, to, you know, rate us we had to put smoke detectors in our in our space, right. And unfortunately, fortunately, our ceilings are like, what, like 12 feet tall, so they're tall, you know, the typical New York like, you know, tall storefront kind of situation. And so I was like, this is going to end poorly. So I installed one downstairs, it has like a three foot ceiling and then upstairs we have the toilet ceiling. I put one in and like literally the very, I'm not wealthy tall by the way, I'm not a slant, tall, slender Dutchman. That's not how it works. But so literally the very first thing we tried to cook right, like I turned on the Sears all was like 10 seconds into putting a seer down on a steak. We beat the DP peeps doesn't like Yeah, yeah. Cooking to take their freakin cooking detector. So we smashed it off the ceiling in about two seconds, we put it back on if an insurance company is listening, we put it back. Yeah, we did. Ish. Ish. Ish. And tell you what needs to happen is there needs to be we've had this discussion many times on the radio before, but I think one of the main, one of the things, okay, here's why a lot of people don't cook, right, especially apartments here in the city, right? One, they done or they're busy, or they don't know how to cook. Right? That's one, too. They don't know how to shop in a way that makes it effective or easy to cook. Right? I guess maybe that's changing with the whole, you know, online delivery stuff. Do you use that stuff? No. Just for parties? No, I don't, I don't use it at all. I thought you use frustrate. I don't use it. Yes, I

get a narrow window. Like,

I buy what I need. I'm very efficient when I shopped timewise. Like I know exactly where all this stuff is and all the markets that I buy. I know like how to, you know, efficient shopping anyway. So they don't know how to shop efficiently, efficiently. But also, there's no ventilation really, in most in most, most apartments here. And even most houses ventilation is bad. And that leads to smoke. And that leads to the fact that smoke detectors go off and people freak out about the smoke detectors, they freak out about it like that the smoke detector is going to go off they flip, there has to be some legal way that you can push like a duration button, right like a button that says for the next two hours, I'm going to be awake and cooking. So shut up, you know what I mean? And then it automatically goes back into like full vigilance mode, you know, so that when you're sleeping, you don't burn up in, you know, in your sleep, you know, I mean, it's got to be a way. But I was talking about four new things marks, Kickstarter, which he could talk about in a minute, maybe can get him on next week. Anyway. Caller you're on the air.

Hey, Dave. Hey, everybody. Got a question? This is Drew from Virginia. I got a question about, you talked about adding calcium to like pickles and different things you want to keep crisp? What kind of calcium? Are you adding? I mean, just calcium chloride or there are other types, right? So

calcium chloride, as you know, tastes bad, but it's the cheapest form of calcium and also the most available form of calcium. So I think a lot depends on on what you're what you're going to do. So if you're going to do like a calcium, like a calcium treatment. You can do calcium chloride for soak it along with let's say an enzyme like Novo shape, which is the pectin methyl esterase. The strengthening enzyme you could do is soak for, you know, like a day or two and then take it out of that right or just add a small amount of chloride if you want to add more, you can add the calcium lactate glucan. Eight, but you're going to run into solubility issues, but it has no taste, taste. Oops. Well, I'll answer the question. Maybe he'll call back. So you want to switch to most of them. industrially, they're using chloride, it's very small, it penetrates quickly, like salt, you can leach it back out, which is what they do. When they you know, when they're when they're doing those things. They they set things in a very high solution of calcium or they strengthen things in a very high calcium chloride solution. And then they take it down to a much lower calcium solution for maintenance on things. So you can add a small amount of calcium that way can form calcium chloride, but it does taste terrible. You can also use pickling lime calcium and pickling lime is pickling is calcium hydroxide. Also, you want to do what they do with that one is they add a small amount of it. You know, while they actually you had access because it's not very soluble to sell it's self limiting. You soak the cucumbers in it for a while, and then you rinse it in, in in in fresh water and then put it in fresh water, let it soak, then put it in fresh water again, let it soak and then put it again probably in fresh water and lead so to get rid of the excess calcium and calcium hydroxide because the term really if you just soak cucumbers in excess calcium hydroxide solution pickling lime solution for like a day or two. They're just really gross. Just really nasty. Did you taste at that time we did that? Or did you refuse after the look on my face? Because it look on my face? So yeah, I believe you should taste everything, even if it's bad, just so you know how bad it is. But stars doesn't play that game. She's like, Nah, I don't care. I just don't care. I don't care. I don't need to know how bad it tastes. It tastes bad. So yeah, so so like, in pickles. If you're going to use they add. If you're going to cook something you can add like a chloride because then as you cook it up the the actual natural enzymes, the the pectin, methyl esterase enzymes that are natural in the in the fruit will activate along with the chloride as it warms up. So that's what they do in I don't believe they add extra enzymes to tomatoes, I think they just peel them and then can them with a little bit of calcium chloride. And that's why tomatoes are so firm and canned tomatoes. That's why they don't break down the way who we talking to someone who didn't like canned tomatoes, because they didn't like the fact that they didn't break down. Someone forgot who it was was someone who got all bent, bent, all bent, bent. Anyways. Oh, you're back. Good. Hey, so did you hear that? Were you able to hear what I was saying when we were talking? Or no?

Well, I'm gonna, I'm not. I'm not listening live. Catch up with on the on the archive, which is cool.

Yeah, what I said was, you know, chloride use chloride, if you're going to put use like an enzyme, you know, additive, like, like a Novo shape or something like that. Or you could use pickling lime, calcium hydroxide, which you would soak it for, for a while. I think it's there's a bunch of procedures on the web for it. And then you soak it for a little while on that, but then you soak it for a couple of fresh changes of water to leach out the excess calcium hydroxide, the excess calcium. The good thing about calcium hydroxide is that it's not very soluble. And so it releases calcium into the solution as it's being used by the as it's being used by the pickles. So it kind of like self regulates that way. And then you just rinse out the rinse off the excess when you're done. So that's why I think you know, pickling lime is fairly easy to work with. But if you're going to switch to, you know, a less crappy tasting calcium like lactate or lactate gluconate. You know, obviously, you have to use more of it. Right. All right.

I have one more question. If you've got time. I've got some, I've written on my loan Lord in the fall. And this year was kind of screwy. And I've got some leaf lard that's in the freezer. And it's not vacuum sealed. So I'm kind of wondering whether it might be rancid or not. But I didn't know if the lard rendering process would would denature would just remove the rancidity or was it just done? I mean, it's just over.

Yeah, no, it's it's rancid. It's over in less but not least, it's only going to go rancid where it's in contact with oxygen. Right? So like I don't know how you packed it down. How do you pack it down?

Well, I just put it in Ziploc bags and I've just tried to squeeze as much air out as possible and as I say it's been there since probably middle of December. So it's been there for a solid five months.

So yeah, in the freezer. Yeah. In the freezer. Yeah. So I mean the good news is there's probably in the leaf lard there's probably very little moisture so and you got rid of most of the oxygen so there's a good chance that you know that's not rants but obviously the you'll know when you open the package and it comes up to temp whether or not it's it's rancid and if you're lucky it's only you know going to be have you know it won't have traveled you know a long distance and make what I would do is just trim out if you see that some of its rancid or you smell that kind of you know because everyone you know if you cook with lard you know what rancid lard smells like if you if you have like a some of it I think you're gonna probably be able to trim away cuz it was in a big frozen block and the air probably didn't get into you know, you squished it down The air is not gonna get everywhere, you'll be able to trim out the places where the air got to it. And as long as it was fairly low moisture to begin with, and you know, like, there's not a lot of like, you know, trim and stuff on it right because leaf it's not like, you know, it's not trimmings right. So, right, so it's meat free. Right,

right. Yeah, well, I mean it was the full pieces and then and then I kind of cut them down, I wasn't a process in the middle of it. And Christmas got in the way and it just kind of everything got put off. So I just put it in the freezer, so it is chopped up. So but but you're you're pretty much saying that if it's rancid, I will know it when I smell it.

No, yeah, hell yeah, yeah. And then you could trim off and you're like, if you're lucky, you can trim off the same way that you know, I mean, it's, it's in a liquid, the whole thing is going to go rancid. You know, in a solid like that you have a good chance that you have a good chance that it didn't, you know, travel all the way through it so that you can probably do some localized trimming, but you'll definitely know, you know, cardboard at that cardboard he rancid.

I don't know that I've ever smelled rancid, or fat or you know, so I mean, I'm just not sure, but the way I'm hearing it is I don't know, when I smell it.

You know how like, okay, so you know how, like, when you like cook bacon fat, right, and then and then you pour that bacon fat off, and then you just keep saving it but you you don't use it fast and it sits and it takes on that smell, that's not just an overheated smell, it's that extra added smell, that like kind of off kind of cardboard, he kind of smell. Like that's the rancidity in it, you know, and, and so if you if you get that sort of or like, you know how, you know, if you corn oil is a real good one to tell rancidity on you know how when you get like corn oil, and you and you use it once and then you pour it back in the bottle, and then it sits there and it's only half, you know, for and then you open it a couple months later and you smell it's got that, that smell that kind of dusty cardboard kind of thing. But that's the rancidity on that. And so you know, you're not going to get you know, even if there were a bunch of meat stuff in there, it's frozen, it's not going to go bad on it's not going to go you know it's not going to be and it's not going to get that funky, it's not going to get that funky age smell that you get off of like aged fat, either it's going to it's just going to be you know, it's either going to be fresh, or it's going to have that kind of rancid you know, kind of aroma and taste. And you know, what you can do also is just take a cut, it's gonna be a lot easier to tell on a because a little bit of rancidity is good on like a cured meat, you know what I mean? Like we're used to it. So I would, I would, you know, trim off anything that obviously looks kind of discolored or messed up and then cut off a small piece, render it out. And then the best way that I can tell for measuring oil is get a piece of not flavorful, like white bread and soak up the oil with the white bread liquid a little bit warm and taste it and if it tastes fresh, you're good to go. Okay,

good. All right. Next spot.

All right, good luck with it. All right, thanks. Bye. So stars Mark Mark lander just came out with his Kickstarter. Kickstarter. How's he doing so far?

Good. Yeah,

What's he asking for?

He's asking for 85 and he has 35

Yeah, what does he really want though? 85 I'll call my sister's several islands

I think he wants I think 85 is fine what he really wants is you know a lot but

yeah, here's the thing people don't know about the Kickstarter is like when people when we so when you do a Kickstarter, you know, as we know, because we did it we and by the way, not for nothing, we're getting close to getting this stuff shipped and it's going to be we're very close to getting the sizzles on the water we're gonna get the big updates on the series off when they actually are on the water which should be very very soon but that's not what I was talking about when you're doing a Kickstarter you like the worst thing to happen is that you don't reach it so you have to set your goals low enough so that you know you can reach it right and it's also like somehow like in terms of the the mentality of IT people really like people really like it when you go way over so you actually like you know, we were trying to choose a number that we thought we could beat rather handily. You know what I mean? But then it's like this weird thing where you want to choose number solo through ah, they got already I don't need to go on it's like a really weird psychology with Kickstarter. Yeah, you know what I mean? Yeah, so you want to tell Do you want to have him on how long is it Kickstarter?

It's till July 4 Fourth,

does he want to come on in? Do a talk about

NAB but you can see it at pasta feiyr.com Pasta flyer.com Post a flyer is the most difficult Kickstarter I've ever seen any difficult looks like because it's a concept ours was really good because it was a thing you know, like an actual product. And this is what seems like content well the concept is gluten free pasta quick served

like the like almost trucks style right? What Yeah, almost trucks. Are there going to be standalone locations

someday but he's going to do pop ups first and colleges around the Northeast.

So gluten free pasta For college kids that is of high quality. Yeah. Because his argument is that pasta most pasta sucks, right? Yes. Yeah. And but it's like he has like some old grandma, right? Is it the grandma of those of those kids from UCLA that we insulted? I hope not. If that's the grandma. Yeah. Well, Dave, I will do. That's my market. Well, Dave, I found the grandma. Pie kids that you insulted, insulted. Natalie. Now. It's not that grandma. No. Is it? His grandma?

No, I think he based it off. She has her mother

sits who is a grandma was grandma. Yeah, yeah. Yes. Fair. Fair. My grandma. Not that good pasta cooker. Okay, what I mean, okay, Rob, tre pause, wrote in about fiddleheads we're finally getting to it. from Portland, not Portland, over in beard land. Portland, Maine. Not that you can't grow a beard in Portland, Maine. But it's a different kind of probably. It's more of they're both kind of lumber. Jackie. Right. Portland, Maine and Portland. You know, in Oregon, both kind of lumber. Jackie. Yeah. Oh, speaking up. Before I get into this question. Rob, getting your question in a minute. But Portland, I think of Portland, Oregon, I think, by the way, Jeffrey Morgenthaler bar out there just came out with a cocktail book, go check it out, you know, Portland. But you know, Andy Ricker of Pok Pok, who you know, was before he became also a New York guy, Portland guy. I was just thinking to him because I was thinking of Thailand. And it came to my attention last week, if you go to the guardian in UK guardian.uk, they did some research came to my attention that the largest farmed shrimp producer in Thailand, who ships all over the world, including to us at like Walmart and Costco chose and you know, all the big box joints at that. And like, I think in the UK, and like Tesco, all the big places in there, that they unbelievably use slave labor, literal slave labor. Now, they don't directly hire them so that they, you know, they can't get necessarily caught. But here's how it works. And I was completely shocked. You can go watch an 18 minute video online. And I mean, you think about a lot of stuff. When you buy food, you think about sustainability, like some people think about, you know, you know that like whether it's local or not, you know, I remember, Patrick came on saying, don't think about local locals not important. That's what Patrick Martin was saying, the other day here, Martin's, but the, you know, people think about that they think we think about the health we think about economics, we tend not to think that our food is made by slaves. You don't I mean, we just tend not to think about you didn't have to think that hey, maybe my foods made by slaves. So what happens is, is like human, smugglers, traffickers, they go to Burma, and they convince people that they're going to get a job in Thailand, because the unemployment in Thailand is very low, right? So and, you know, in Burma and not solo, so they go, they find people and they're like, Hey, we're going to take you over to Thailand, where you're going to get a good job, right? And they smuggle them into Thailand. And when they get to Thailand, instead of actually giving them a good job. They sell these people to ship captains boat captains fishing boat captains. And what they said in The Guardian was it's like 400 pounds or 450, you know, British pounds, because British, so I think, I think it was pounds, not dollars, but something like that. So a ship captain, this is these are real, this is real, literal. 1000s and 1000s of people are literally being purchased for like 400 pounds sterling, right. And then they're on these boats. And they're theoretically have to work until it's paid back. But since they're not paid anything on the boat, they can't ever get it, they never gets paid back. And so they sit there and they are they're treated like slaves, and that they are beaten. And if they tried to escape, they are beaten and sometimes shot beat to death worked, you know, every day, seven days, like, you know, sometimes up to, you know, 20 hours a day. If they, you know, just horrible conditions. They're underfed because they you know, they just work them until until basically until they escape or they die. And they they catch trash fish on these boats, and the fish is then taken ashore and sold and converted to fish meal. And that fish meal is what's sold to the shrimp farms and fed to shrimp. So you know the entire industry the shrimp farming industry is supported on the catch of these trash fish and a lot of the boats that supply that are slave labor in the in the big the big folks you know, the big producer there I think it's CP I think I forget is doesn't really care one way or the other where the fish meal comes from. So if it comes from, you know the sweat of slaves, then so be it. So I encourage all of you to go online the guardian.uk and look at They're x plus A on that, and I did some research. It's not anything completely new. In other words, it's not it's not course crap. It's real, like a couple other people have reported on the same thing. And as just kind of shocked, you know, kind of shocked that that kind of stuff still goes on anyway.

Dave, we have a caller on the line right now. Okay. Come on. Yeah,

sure. Caller you're on the air.

Hi. I'm so hard to follow up on that conversation. But I have a more benign question about kitchen ventilation. You mentioned earlier, I was wondering, I have about a 90 square foot apartment kitchen, it's separated from the rest of the apartment. And there's a window in it. So the natural ventilation as these things go is an awful but obviously exit there is still a problem. What is is there a cheap solution just to just be getting a exhaust you know, building an exhaust fan and then opening the window to intake air with operational or is this sort of system a lot more complicated than, than just getting an exhaust fan,

okay, so So I have some experience with this because in my new my old kitchen, I actually installed an illegal restaurant hood, right? And, and piped it directly out of my window. And that worked great, because the then in my current kitchen, I have, I have a extremely powerful window fan, extremely powerful, like a huge blower that I have, you know attached with a register right at my window so that the window. In other words, it looks like a big block is coming out of the top of my window. And the window is always a little bit open because the fan is permanently installed there. Right. And but you can't see it because it looks like louvers. But it's it's easily twice as powerful as my old as my old fan. And quiet because when you're when you're buying a fan for ventilation, the mistake people make is they get little fans and little fans spin have to spin very, very quickly to get the exhaust flow out. And the faster that a fan spins, the more irritating and loud typically the motor is, right? So you want if you can to figure out a way to get a larger, like a larger fan with slower moving blades. And also that like every decent fan is rated on the decibel level. So like they can do a lot of stuff with the geometry of the blades to get fans that have a lot lower noise rating. And believe me, it's worth spending twice as much on a fan with a lower noise rating because you're gonna be running it for hours and hours, and trying to hold normal conversations in the kitchen. And you know, like a bad fan is irritating, even like way outside of the kitchen, then beyond that you can insulate fans to try and get them. But that's a whole separate thing. So your question was specifically Can I just put a window fan and here's the issue is where's your stove in relation to the window,

open about six feet, six, seven feet from the window,

right? So the issue is, is that in a hood, you have a hood over the stuff that's that's creating the smoke, smoke tends to go up right and then because the suction is directly over that hood, it tends to gather suck and shoot it out the window. So you're actually are only evacuating a fairly small amount of space, right. So when you're trying to when you're trying to do a whole room, even if it's contained, you're now have to contend with the fact that the you have to evacuate that entire room so that the capacity, the airflow that you need to get is all of a sudden a lot bigger. So here's how you can help it right, you can get a fan directly in a window, right, that's going to create some movement away. But the issue is, is that the smoke is going to go up, and then it's only going to evacuate at the rate that it can evacuate. And then it's going to roll over into the other areas of the house just because the fan in the window is not sufficient to create an actual movement of air across out of your window. The other problem is that you're going to have is that houses have apartments have a natural kind of draw to them. So for instance, you need to check to see whether like like an apartment can either naturally, you know be kind of be sucking air out of the hallway or pushing air into the hallway depending on how the air flow in the building works. Also, you know, if you have cross ventilation depending on the layout of your apartment, you could have cross ventilation that naturally wants to go one way or naturally wants to go the other way. So you kind of need to figure out what wants to happen in your apartment naturally. But once you decide to install the window fan, then you need to get air moving out of that window. You need to figure out how to get the best breeze that's floating from the one side of your kitchen towards the window and out. So one way you can do that is install a secondary fan like a ceiling fan pointed towards your vent fan, and that's going to help create movements such that the entire mass of air wants to move Out of your window, or, you know, you might be lucky and have a natural draw out of your window, your kitchen window anyway, in which case you go into into a different room like the bathroom, and open a bunch of windows, anything that's going to get good cross ventilation out, and that's going to assist it out. But it's easy to tell, just make some smoke, open that window, make some smoke and see where it goes, right and then try to figure out a way to get it just moving out the window in an efficient fashion because it's harder when you're just putting something in the window versus installing a fake hood. Now you can install a fake hood. And the reason why it's illegal though, is because first of all, it's a big pain in the butt to do it. But it's illegal because you know, in a hood, you get a lot of grease going into the hood and you could have a fire and they're worried about you ejecting a fire through event ducked out into the into, you know, it's going to catch fire go up and catch the apartment above you on fire. With a window fan, that's not an issue because it there's not a ducting system that they have to worry about. And that's so there's no rules when you have a window fan versus the hood. You see what I'm saying? Yeah, yeah,

I mean, I think one other one of the things considered, you know, insane for the Windows and Microsoft, I guess one of the apartments, really low output gas stoves. So thinking of getting an induction, you know, one induction burner, at least, but that's portable enough that you could wait closer to the window, if not next to the window and have a shorter path to the exhaust. Does that makes sense? Is that the higher bill, walk walk Bell cooking or steering on that closer to the edge?

Do you have to 20 in your apartment?

No, it's the premise pretty primitive wiring, actually, there's only a couple outlets in the whole kitchen.

So you know, even like a decent induction burner that runs off of a standard 120 circuit puts out, you know, enough power to be better than most than then a crappy home rain. Right? So yeah, you could win that way, having a burner under there. You know, one thing you could do is and you could even make it, you know, non permanent, if you want is just, you know, put like, you know, above your windows, you don't want to get rid of light for you know, for God's sakes, but you could have like, like almost like a little hood thing over the window that's going to help suck up and out the window it and there's Yes, cooking right under the window is going to be helpful. And then if you have that fan going there, like having like, like a bonnet over the top that captures the smoke as it goes up and helps funnel the air out the window might also be helpful, you know, otherwise. Otherwise, if it doesn't directly get sucked out by the fan, it'll hit your ceiling and then roll in both directions. And then you know, down, you're going to lose some you know what I mean? Yeah, so you could try that now be fairly, fairly easy, you know, you're still going to run into problems when you're using the oven, as opposed to the, you know, the range.

I mean, in the fans, that sort of fan you're looking at something that an industrial and not as consumer, you know, what's the best place to look for something like this for apartment window, this

will also a lot depends if it's your only source of light in the kitchen natural light, you have to always, you know, it's it's a, you don't want to take up too much of the window because then you've taken up a lot of the window, but then if you have to do a lot of rigmarole like install the fan every time you want to use it, well then you're never going to use it right. So what I would say is that, you know, the best benefit ratio benefit to losing window ratio might be I don't know how wide your window is, but a lot of times you can fit something like two eight inch fans in and then you just want to get the quietest eight inch fans that you can and sometimes they even make ones that are like double fans and you'll see them in a lot of restaurants will get them and they kind of fake use them as ventilation, you know, like, especially down in my neighborhood like in Chinatown, they make fairly small ones they're not quiet but they're kind of industrial that are on shockmount so that they're not vibrating like lunatics and they're just big enough that they're don't have that irritating jet jet engine noise that like the little hood fans do. You know I'm talking about like they have like they look like almost like the one of the things called this oscillating fans that you have on your desks like that size fan, but the two of them are mounted on like, on like a steel on like a steel plate and you mount that steel plate in the top of your window and you kick those suckers on and they move some air

pretty nicely. I've dealt with you know, I've had like plastic versions of those that are pretty wimpy. Yeah, just getting a higher output. And frankly, it's sort of like there's not it's like hearing and lock in where the smoke is actually a huge problem. So I feel like it's you know, felt like there's a buyer on the whole time that's just creating smoke constantly when took the most bang so

it's also that's good like like in early in like late spring early summer like when you just need to get Have airflow in the house, you like open the, you know, depends on your apartment, but you open the bathroom window and then you open this guy, turn this on, you suck the stuff through and you can get a good breeze through the house, you can build up an airflow if it's getting stagnant, which I use my hood for that sometimes, too.

Yeah, and it's, there's a smoke detector outside the kitchen on the other side of the wall, but it used to be sealed enough that the smoke detector never goes off, even if the kitchen is completely full of smoke, even though the smoke detectors working, though seems to be a pretty, you know, it has good cross ventilation to the bathroom. But you know, reasonably here, it's like the rest of the apartments are just getting a modest amount of exhaust.

Yeah, worked pretty well. If that's the case, then yeah, I mean, I would just you want for sat like for a given number of C FM's the smaller the blades that you use to get that level of CFM the louder it's going to be. So it's but the bigger the blade that you use, the more window space you take up. And so that's that's kind of the bargain. You're gonna have to drive with yourself. You know what I mean?

Yeah, well, this is this is super helpful.

All right. All right. Good luck with this. And when you when you install it, give us a call back and let us know how

it worked out. Okay, thanks.

Okay, Rob, I'm getting back to your question. So fiddleheads from Portland, Maine, right. And I'm not gonna get lost in a tangent on Thailand and slave shrimp. You ever use? Listen to a Public Enemy? No, you said you were gonna get into it. They have a song about slave ships. It's like slave ships. And now I get negative slave shrimp. And that song The Public Enemy song is going in my head with with with slave shrimp. And that you don't have a song. You never listen to them again for weeks. Phil Phil has oh my god, Joe, you listen to Public Enemy.

I do. But that's all I'm gonna say. Thank you, Joe.

Maybe we later we can get into it. They'll pull records. Okay, I'm not gonna get into it. Great album. Okay, I was recently up in Portland, Maine and one of my favorite restaurants and was presented with lately, pickled fiddleheads as a garnish to my sandwich board have charcuterie that was awesome. I was always under the impression that fiddleheads were to be cooked for 10 minutes. There was no way this little violin was cooked for more than two minutes before being shocked. The fern was bright green crisp, and appeared to be an ostrich Fern was definitely not a brackin Is it safe to eat ostrich fill heads lightly blanched, does pickling or Ph play a role? I would love to be able to eat ostrich fiddleheads blanched or as crisp refrigerator pickle where the fresh flavor and texture predominates. It seems the bracken Fern gave the whole lot of fiddleheads some bad press, resulting in overcook ferns across the board. But there's little information that I could find on the internet's PS can't wait for my pair of sizzles to arrive regards Rob Trey pas who by the way, Rob always very good at providing the pronunciation for his name, which I would I would not be able to pronounce otherwise, there you know, I try appreciate that everyone knows that I cannot pronounce the eight pronunciate that just say pronunciate. Okay, so the issue is this. A lot of firms when they're coming when firms, you know, the a lot of firms when they're growing, when the fronds first come out of the ground in the springtime, they are curled up and they look like fiddleheads like fiddleheads does. Okay, so So one like the most common Fern in the EU in the US and maybe I don't know around the world I have no idea is a Bracken fern. Right. Bracken ferns have been eaten for since forever, like Native Americans eat it. They eaten a lot in Asia and all over the world Bracken ferns, right? But Bracken ferns contain a poison. And there's, you know, several of them. And the one that that you know is most prominent is called to quill aside right? It's and then there's a huge question of, you know, and different. Bracken Fern populations and maybe even plant to plant within a given population have wildly different amounts of these poisons in them. They are somewhat water soluble, so they leach out, they can actually leach into groundwater. It's well known that animals that feed on Bracken ferns can have problems, you know, pretty bad problems. You know, like blood anemia problems, things like this. I believe it's also carcinogenic, although I'm not sure so, but there are a lot of people eat it all the time. And so there's a lot of question as to whether or not that's a problem. Now ostrich ferns are different from brackin. So the way you can tell an ostrich fern is fiddlehead is it there's a U there's a deep U shaped groove and an ostrich fern. So if you think about fiddlehead stars when you buy them in a store, like if you manage them in your head, the inside curve of it has like a deep U channel in it right so you can obviously tell when you get an ostrich from kids like that also, ostrich Fern fiddleheads aren't hairy. And if you're picking them there's like a little scaly thing of a jig over the curly doodle part of the of the fiddlehead. Right. So it's pretty easy to tell whether you have an ostrich Fern or a brackin When you're when you're getting it now for many, many years, no one had problems with ostrich ferns. Or at least not that anyone knew of. And then there was a case in in I think is either upstate New York or in Canada where in 1994 have an actual poisoning incident that happened food poisoning incident that happened with ostrich ferns. So this is from the, from the I believe this is a CDC. Yeah, this is a CDC talking about this original 1994 which was the first time I was able to find any records and everyone points back to 1994. As the first time there's any problem with fiddleheads and it goes like this fiddleheads closures of the ostrich Fern are a seasonal delicacy. We know this already harvested commercially in the northeastern United States and coastal provinces in Canada. Although some common ferns may be poisonous or carcinogenic, This species has been considered to be non toxic. However, in May 1994, outbreaks of food poisoning were associated with eating raw or lightly cooked fiddlehead ferns in New York and Western Canada. This report summarizes the investigation. So what happened is in 1994, a restaurant Steuben County, New York had an illness among 20 people who had eaten at the restaurant, and they determined that it was the people who had eaten these lightly cooked fiddleheads. They were I think steamed for a couple of minutes or sauteed and then sent out. And the vast majority of people that ate these fiddleheads got sick and peed no one who hadn't eaten the fiddleheads really at the restaurant got got sick at all. So it was pretty clear that it was this and it wasn't a bacterial problem. Right. And it was very, like the the there's the good news, the onset of the illness was fast, very fast, I think within a day and also it only lasted for a day and and nobody died. Right? Then the same thing happened in Quebec in 1999. And in Anchorage, Alaska in 2010. Right. So what it appears what everyone seems to say in the literature is there is some sort of, there's some sort of toxin that's being produced by some, some fiddleheads, some ostrich ferns, right? Not all, but they don't know what it is yet. They know that if you cook the hell out of the ostrich Fern, that you're not going to have a problem. If you cook for 10 minutes, they know you're not going to have a problem. They have no other way since they don't know what it is in the ostrich Fern that causes this thing. They don't know how to get rid of it right other than by cooking, they don't know how to test for it. They don't know any of this, all they know is is that most of the time a raw ostrich fern is not going to hurt you and then occasionally you will get a batch of ostrich ferns that if you eat them undercooked lead to a short live but nasty case of gastroenteritis but not you know cancer or you know some sort of like, you know, actual poisoning where where you know, you die or anything like that. So it looks like you know, you're kind of on your own there that if you want to eat them raw or lightly cooked or pickled, you probably won't have a problem i You didn't when you had it in Portland, Maine, but you just never know when you're when you're going to get a batch that might cause this kind of an outbreak. And they like I say it's not as far as they know, it's not bacterial in nature. So you can't like you know, use some other technique to get rid of bacteria. So it's an interesting problem. And if any of you, I looked at the mode that was most current research I could find was from 2010. And still nobody seems to know what the hell's going on with it. So. So there you have it. All right. So they're gonna kick us off pretty soon, right? Yep. So do you have do you have your email? I had the question from our let me get let me get this up. We had a question in from a longtime listener.