Hello and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live from the heart of Manhattan at Rockefeller Center newsstand Studios in New York City. Rocking the panels here we got Joe Hasan, how're you doing? I'm doing great, man. Great to see you. Sorry for last week. Hey, oh, hey, hey, you know you got it was gonna stay safe. That's the new way it works these days. Also in the studio we got John. Hi, Don, doing great. Thanks. How's the restaurant doing? Good. Yeah, good. Good. Yeah. Temperance. Yeah. Everything's normal. Everyone in the country has been with me. Right.

And Joe, actually, on Joe, too.

Yeah. You know, in, in California in an automobile. Going to try to save Booker and DAX, the corporation we have Anastasia Lopez, she'll say hello, whenever she can probably unmute herself. So you know, I'm looking for fine here. Yeah, yeah. How's that going? How saving has saving the day going? Fine. It's fine. I'm not yet there yet. When I get there, I'll send you a photo of the check. Now. What you should do is also see if you can like, go in back and see if your mom still has lemon grass growing in the back. I want to see the lemon grass that was somehow an emotional trigger for you as a child and cause you to. It's not. It's not there anymore. Now you ripped it out or she ripped it out. I think they ripped it out. Yes. But can you imagine? Can you just see yourself like one night like college like coming home? Like ripping out all the lemongrass and throwing it over? What? What is it like in that part of California? Is that like cinderblock walls between the lawns or like hedges between the lawns? How does it work over there? Yeah, yeah. cinder blocks. Yeah. And just throwing it over to cinder blocks being like, Ah, well, lemongrass, I can see you doing that.

I would never do that. I'm a I'm a very good child.

Okay, all right. Yeah. So at home of the three of you, you were the golden child. No, all three of us were your brother was the golden child. Golden Child. Yeah. We're golden children. There's there's that doesn't work that way. Usually, there's always one. There's always one. Who was it? Not gonna make you choose. There's always one who's to cut up. And oh, no, no. All right. Okay. All right. I will let that lay where it is. And we got Jackie molecules in LA town. How you doing? I'm good. Yeah, yeah. Yeah. And then from the name of Vancouver Island off the coast in the most northern westerly part of the cooking issues. Kingdom. We have Quinn, how're you doing?

I'm good. I was the golden child. Yeah. Nice. Nice. Remember,

golden child. Not a good movie, by the way, but has some very good lines. And we've all seen the golden child right?

Never even heard of it. Know what? Yeah. Am I of

course same?

Yeah. You've never heard of the golden child? No. Have you heard of this? Comedian? Eddie Murphy. Have you heard of Eddie Murphy?

Who has ever heard of any?

Is that in your range? The golden child? No, it's probably I don't know whether it's still okay to watch. But Eddie Murphy has to like, save this Tibetan kid with the other stuff and the devil and all this. But the best is he goes into this temple at the top of a mountain. It's probably horribly, we probably unwatchable now, but he wants this knife. This magic knife. This strict Joe you're with me? Right? And he goes, I want the knife and they're like, you have to like rub these wheels. And he's like, I want the knife and then like Big Red Square. And then he they don't give it to him. And he goes, and he spins the wheel and goes please. It's best. It's peak. Its peak Eddie Murphy like bad Eddie Murphy movie. Do you guys watch any Eddie Murphy

movies? Yeah, not a professor Correct.

Nutty Professor Nandi professors. Classic Shrek is a great movie and

changing places and then coming to America. Yes, there we go. Thank you, Jack. Okay,

yeah. All right. What about all school what about Beverly Hills Cop?

Yeah, it's good to

Yeah, all right.

Golden Child All right. Any good cooking things happen to you guys in the past two weeks anything anything anything? This is gonna be one of those things where afterwards was in a lot. You have been cooking a lot what because the Stasi is gonna say later Cat Cat stories. Jack had stories he and let him say it. So here's your chance.

No, no, I don't actually don't have Stories. It's not very interesting. I've just been making more food than I usually do. Let's see. I did a cauliflower curry last night from the Minnesota book and a bunch of Night Market recipes from their

book. Cauliflower curry. Is it dry curry or wet curry? Whatever. It is a wickery or not a wickery it is a is a wet curry coconut milk. What? Yeah. Oh yeah, that sounds good. But what, what what's the primary spice that is used in that recipe? What's your color? Uh

huh. No turmeric. So it's not Tumeric color, coriander, cumin. Garam Masala at the end, will ginger, chili garlic paste, the mortar and pestle. I've been increasingly chilly and all my recipes by at least like two fold lately, that's been working out well.

So I made chili beans. So like remember I published that thing on beans a while back about how not to have the tubes with the beans. So I have a new technique to reduce the tubes because it turns out like that the the anti toot factor only makes it into the beats is going to make it back to back to what what we were talking about. So I cook them in Wicked I little baking soda tiny bit just so that they cook really quickly. Don't bother soaking them 45 minute cook, but in like massive amounts of excess liquid that I drink, I let it cool a lot, drain the liquid off, add the beans out of that and then reduce that. And I did make chili beans yesterday and I added or two days ago. And I added way too much. Chili for my standard mixes like a mix of like on show picea and guajillo. Chilies, bread, that's kind of my standard triples and I'll add whatever else I have. But I guess I added like I added what what I would normally add to a whole pork shoulder. And I only did it to like a pound of beans. And so like I was like this is fine. You don't I mean, but everyone else was like. So I had to add like to us a regular of pound of beans which ends up multiplying by like 1.8 or you know, two point whatever it is three, I had it freaking seven 770 grams of potato to try to soak up the extra spice. And it worked. But you know what a pain in the behind it is to cook because I was like I needed to do it right away. And if I was smart, what I would have done is I would have hacked up and boiled the potatoes for about 10 minutes and then throw thrown them to drain them and thrown them in. But I was like no, I don't know what I thought I thought maybe because they were if they were more porous wherever I was like I gotta do it. So I just hacked up the potatoes and threw it into the into the already made chili with already had the tomato paste and everything. And then I was like, Oh snap. Hey, I was like, Oh snap. I can't freakin cook the potatoes because there's no convection currents inside of the chili. And to get the actual top of the chili, the middle of the chili hot enough to cook the potatoes, I would have to burn the bottom. And I actually, uh, Chris Young's combustion engineering thermometer, he's going to come on with Quinn Wednesday, Wednesday coming on. That's a good time soon. So like, so Chris has made this thermometer that has seven different sensors in it. Right? Seven different sensors like all along its length. And you can get a readout you have to ask for like the beta testing. It's not the regular joke, and most don't have it yet. You will regular Joe Comos have it soon. But like right now you need a beta, beta tester. And you can just get a readout of all seven sensors with no interpolation No, you know, you know, AI or any of that stuff. And I was looking at it, I was like, oh my god, the strap that temperature stratification in a pot of thickened beans is like 4040 degrees Fahrenheit is Chris nuts. So like in order to for the potato to cook, it's got to get over 185 So anyway, took me instead of that, like eight minutes would have taken me to boil those potato chunks till they were and then I was like an hour. It was like an hour or more. And I was like oh my god Should I throw it into my steam oven to try to steam it from all sides to get the work. It was just a freaking nightmare. But I will tell you jack, it did soak up the extra spice so the spice level was good after I was done. I had more salt.

Very nice. Very nice. Have you

Are you familiar with the Yondu the product? No, we kind of get those guys to be a sponsor. I love that product. I had Yondu to everything if you if you want to add umami, but you don't want it to taste like soy. If you wanted to taste like soy go to the Moromi people because that's that's delicious. Yep. Right. But if you don't want to taste like soy sauce Yondu is a good product. We have caller caller you're on the air.

Hello. Hey

Hey, what's up? Hi,

sorry, can you hear me? Oh, I

can't Yes.

Hi, how are you? Great. Great. Good to hear. So I am looking into outdoor deep frying, and I was looking at the Cajun fryer that you've recommended that Wiley's use and what the website said was due to supply chain issues, none of our items have diamond plate aluminum, aluminum anymore. Blah, blah, blah, blah, blah. So I'm wondering if you have a solution for outdoor deep frying without buying like a commercial unit?

Yeah. Well, I mean, okay, so for those that don't know, or haven't heard me, like, go on and on and on about this before. Commercial deep fryers beat the snot out of any other frying method, period. And if you want to have the same quality that you can get out of a commercial deep fryer inside and not ruin your oil instantly, right by overheating it and then dropping it overheating and dropping it. You need to only fry Yeah, yeah. Right. So the Cajun fryer was what we had said while he uses it. The only problem is it doesn't have a thermostat. So you have to kind of hand dial it in right. Good outdoor. Right. So I had a commercial unit outdoors. But I'll tell you this commercial units aren't built to be outdoors, this Cajun fryer still sell it they just don't have the drop down lid. Or do they not selling?

Literally like they like I went to the website, I tried the other off site, and it's not available right now.

Well, look, most people I know who do outdoor frying, like they'll get like a wok burner or candy stove. And then you know, just

so sorry to cut you off. Yeah, so I have I have one, like, you know, like an outdoor turkey for air unit and, and for some reason. And there's a it defeats it at 350. And so, so I had to use a bungee cord to hold in the button, such that I could reach you know, for 25 to drop the turkey

we seem to get you shouldn't need to get it that hot. Right? So okay, so like one of the reasons you have to overheat oil with wicked overheat oil inside, right, is that you simply don't have the BTUs to keep oil at the frying temperature during the initial period when it's when it's going down. So the miracle of a commercial fryer, or like one of these caging things is it just has such a high gas output, right. And it has such a large, large amount of oil, right? That your oil, your temperature drop just isn't as severe as it would be on a stove, right? Because I forget but you know, my gas fryer was somewhere in the neighborhood of 80,000 BTUs, right, somewhere in the neighborhood of 80 to 100,000 BTUs on a 40 pound on 40 pounds of oil. So it can heat that whole pound of that whole batch of oil up in in five, five and a half minutes right quick, right? Yeah. So you don't need to heat your oil up to a zillion degrees. If your recovery time is fast, you only need to do that if you need to build in a lot of extra thermal energy into the oil itself because your heating element is not strong enough. So 350 seems low I mean

yeah, that's that's the issue. Yeah, exactly.

50 is high enough for a turkey because turkeys are going to be cooking for a long time, right? So you don't really ever need it to be a

problem. If you ever the problem is if you drop it at 350 then then the oil temps gonna drop super low and then it's gonna have to build out back to the to the ideal frying temp like 350 to 75

right but remember, you're gonna be you're gonna be cooking for how long though? You're going to be cooking for like a long time. 45 minutes right Right, right. So like a couple of minutes a drop on a 45 minute cook isn't a big deal if turkeys is what you're doing. It is a big deal if you're doing crab cakes or french fries, or Yeah, that's that's

I'm not just using this for Turkey. I'm also doing you know, fries and whatnot.

Right but remember, Turkey has a massive massive massive massive thermal load right massive and you're the oil is getting all on the inside and on the outs a huge thermal load right So, first of all, I don't understand how this thing is controlling the temperature because all of the turkey fryers that I've used are just like a burner, and they will ignite your house. Maybe

it's like, super, I don't know. It's my dad's it's like maybe it's like a super ghetto. You know, I

don't know. I don't know, for super expensive, super expensive, safe, right one, like I would say, like the ones that I have the cheap ones I have are perfectly happy to let you incinerate you your house your life, your you know what I mean? But, you know,

what would you recommend for like, like, let's say I'm trying to put out you know, like, like a bunch of fries, a bunch of chicken and maybe a whole fried fish or something like that. Well, would you recommend considering the Cajun fries available? What's your

right I mean, I'm not going to say this is safe because it's not but you can go ahead and get I forget the name of it, but they're extremely popular in Louisiana. They come in a bunch of different sizes. They're aluminum, like a like oven roasters, but they're big. I forget who makes them. I can picture them in my mind. They have like scalloped that lid has like a like a scallop handles on the side. And if you look up like favorite Louisiana pot, and they get the biggest one humanly possible and they use them outside to make like rice they use them outside to but that is big and aluminum. So it's it's big aluminum and thick. So it can conduct aluminum. I mean, the little you know, he quick right? And and so and then put that over like, like they have outdoor candy stoves, or like camp stoves with a high output. Like I'm talking like, I'd say in like, and you need to have a candy.

So yeah, right. Careful,

be careful. And you need to have the right regulator for it so that it can actually output the heat that you need. But again, be careful,

I'm as careful as you are.

Be more careful than me and make sure you have a side table. You know, a couple of side tables like one for raw and one for cooked. So that you know you have a good workflow as you're as you're going. And

yeah, I have tables that I have like, like, like, like sheet trays with racks.

Yeah, let us know how it works. But please stay safe. I hesitate to and then when the Cajun comes back

Yeah, no, I'll look it up. I'll let you know. Thank you very much.

All right. No problem. Have a go. That's all school school. Home School. Do you remember that? That lady who used to sew it. So for those of you that grew up, like recently, people have like, you know, the younger generation, we used to have actual telephones that were connected to wires, right? And if you lifted up the phone, you didn't have to like press anything. If you lifted up the phone, you got what's called a dial tone. And then, if you didn't do anything for like, 2030 minutes, bam, bam, bam, bam, and then it will go. If you need help, hang up and dial the operator. Well, if I need help, how the hell am I gonna hang up and dial the operator? But her voice is like burrowed into my head if you need help, and is the same lady all across the country with that thing, the way she said Help Help me I need help. And then the great thing is your voice was fine now I'm just I'll find out oh, but that I think she says that first and then it goes into the first it goes boom deep Budo deep and then it was you know what I mean? All phone noses. I love it. I love it. When I was a kid people used to they used to call phone freaks remember this? Anyone phone freaks and they would you know what? DTMF is? dual tone. So like when you press a phone button? It sounds weird because there's two different tones on it so that you can decode what button you're pressing based on noises right? Yeah. And so people would have special boxes that would make the these like these tones. They couldn't be made with the pad. But they told the phone company something so they could get free calls and stuff. Oh, those were the days anyway. From Oh one more thing.

It gave real quick real quick just so to close the loop on this. Her name is Jane BB. She was an American voice actress and singer she was known as the time lady for the recording she made for bell system in the phone companies. So what's her voice

give me her? Three give me her name again. Jane, BB ba RBE what kind of soft is she saying? I want to know I want to I want to Yeah, put that on our Spotify.

Known for the she's she's most known for the phone stuff. So I don't know her music ever really went anywhere but

if you do jazz version bigger because of the I want to jazz version if you need help, if you need help hang up and call the operator. That's what I want. Or by the way, someone my diary status on here my wife was watering the plants of the neighbor next door. And as she was flying back through Dubai, she went to the duty free and got us these dates from Medina. Have you had Artois? Like Medina dates? So good? Yeah, I'm real good. Real good. I highly recommend them. They're they're like they're, I don't consider them necessarily a dessert date. I think there may be like, a with coffee date there like the date you want with coffee. Right? And get this. These are the dates, specifically this variety. These dates were the dates that the Prophet Muhammad was like, this is the date from paradise. Right? So wherever you believe about that, think about the fact that for over 1000s of years, people have been growing this date, and perfecting this date thinking that this is the date that the Prophet Muhammad said is the date. So think of how delicious those dates are.

Well, you're gonna say there was the somehow that you knew was the date from Indiana Jones or something like that. No, that's

the poison. Bad dates. Talk about another problematic movie franchise. But bad dates. That's a classic that monkey the monkey die with his own date. It's true, you know? Yeah. Here you go. The number you have reached has been disconnected. You gotta get the one that she where she says if you need help get the one where he says you need help. I love it with the Time Lady. All right. And lastly, I put on the Instagram or second Lastly, I put on the Instagram. My my current to talk more about breaking when Anastasia of course is the queen of serving sunchokes to people who don't know any better queen of it, Queen of it. So I did a bunch of research on how to get the insulin is the is what is in sunchokes aka Jerusalem artichokes that cause you to to have gastrointestinal distress. And it's not just to its people. It's like that upper abdominal, like expansion that you can't get out. You can't burp it. You can't tune it. It's just in there. Pushing from all directions and holies holy smokes is in here

for a week but whole plate of it. A crown try.

Oh I do. Yeah. Right. Right here, right. And like a mid abdomen. It's like very comfortable like Alien growing inside it is the worst. So that's insulin, the same stuff that breaks down into fructose, when they take agave and roasted for infinity. So if you can't roast it for infinity, it turns out that acid plus heat, right? So the trick is, is to squeeze lemon over it before you cook it right so dice it fine so that you can get the lemon all up at night, you know, does get cut into desks rancid couldn't do this, then toss it in lemon juice, right? Then I pressure cook it because I'm not messing around. I want to cook the hell out of the amulet. I don't want the gastrointestinal distress. So a 15 minute pressure cook when it's been tossed in in lemon. Then afterwards, you can puree it, if you want to neutralize the acidity, although I don't know why you would because the acidity because the sweetness comes out. So the acidity is nice with it. And at that point, you can mount it with butter cream and alliums of your choice. And it's real good. And I've eaten a lot of it as a test. And I have to tell you, I'm very sensitive to these things. And it caused me no problems. No problems. So today we are your anti toot your anti to people. There we go. Yeah, yeah. All right. You know what else I did? over the break? Every January 14, both my kids birthday. For the past? I don't know, like 1213 years, they've wanted to maybe 1012 years, they've wanted sushi for their birthday dinner. And so I have to do the whole I have to do the whole the whole thing. And I mean, but Booker only really wants salmon products. So I get all of these other things and then he he by himself eats an entire half kilo of Cora by himself. I go around was like Do anyone else have a Cora? And like you know, Dax is like no, gents like I had maybe like one spoonful I was like I didn't and then that evening, gone half kilo, that's 500 grams, that's over a pound of fish eggs. And the only reason he didn't eat more is because we only bought the half kilo container and not the kilo container, right? Because it's coming in. Oh my god. There's been a shortage of ikura of Trump ikura over the past couple of years so the price has just gone through the freaking roof. I also did a side by side taste of order king salmon and regular salmon from Aqua best. And I didn't say anything. So I just did You know I did my I do what I always do which is I skin it and then cook the skin separately right and then a two to one salt sugar you know on the on the filet I take out the, I take out the bloodline on the on the skin side and and then I cut it into the into the top piece and the loin slash belly piece sometimes if the belly is real thin I'll chop off the belly and roasted neither myself but those two two pieces and then salt you know salt sugar to one and then I wet a paper towel in rice vinegar and then squeeze it so it's just damp and then wrap it in the rice vinegar and then air dry it with a towel around it in my fridge for a couple of hours. That's my standard. So I did that to both and I just put them out and the aura came just got pounded like the Oregon was like gone and only a couple slices the other one I didn't even say anything. Yeah. So that was my count Rumford originally did that with I think was count Rumford. He did that with the auto pan pop. whatever his name is popping. Did this when he invented the pressure cooker. He put pressure cooking lamb and not pressure cook blam roast out and then didn't say anything and just see which one got eaten in the pressure cooker one got eaten. Danny Papan I think not. Papan Shaka pan, although our thing is up right. When? Yeah, yeah. All right. All right. All right. So with that said, you want to help promote the Patreon membership. We'll get some questions from the Patreon folk.

Yeah, patriot, excuse me. patreon.com/cooking issues, give it a join. There's a couple different membership levels, you get different perks that are the membership levels, you get access to videos, you get prioritized, questions answered. You can call them live to the show you get discounts with partners that we work with, like insurance and letters we do for classics in the field day. Speaking of which are waiting. Yeah.

Also, if you want something if you're on the Patreon ask us we'll see you there. We do have a question. Yeah, absolutely. So yeah, join. And we were supposed to have Carolyn shift last week when we had to cancel. Don't worry, we're gonna have her back on so you can ask all of your she wrote a book. What was it called? Sweet sourdough? Sweets, our sweet side of sourdough. Yeah. All right. All right. Questions in from Apple Bottom beans. And, you know, you know, whoever you are. Now that songs in my head? How am I supposed to answer your question? You know, I'm saying that song is now in the head. And I can't get it out. Anyway. Did Dave ever eat that vintage canned lard? I have not eaten it yet. Mainly because I need to find a group of people who will eat it with me. You know what I mean? Like, there's there's three kinds. There's like, there's the people who are like not that interested in doing a lard tasting in general, like DAX is just not that interesting. So I've done all these like lard biscuits versus butter biscuits, versus I made a vegetarian lard that, you know, like something that acts like lard but isn't. And most people like, the flavor of the butter so much that they don't care about the texture interest of the lard. Right. So I haven't found anyone who's like super stoked about it yet. Shocking. I mean, but what the hell is gonna go wrong? Yeah, no, I

don't know. You know? Yeah.

I don't know. I don't know. I don't know. I've not even yet but you know what? It's only getting like front of percentage age basis, only marginally older as it sits in my house. You know what I mean? Like, if it's already 80 years old, 80 years and two months. That's like, nothing. I mean, even if I only held even if I held for another 10 years, that's still less than like, that's like 10%. So that's life. You know what I mean? Anyway, foot jack, a question for the next tangent man. You've hit it. I've seen all tangent Tuesday. I've seen recipes for using wafer irons to make a wafer cookies. But in my experience, they usually turn out more like pizza sales. Definitely thin, but not the same stackable level of crisp as commercial wafer cookies like Keebler sugar wafers. Are the crunchy layers in a Coffee Crisp. You hear that clean Coffee Crisp? You with me? Yeah. What about like, what's the one that we what's the brand that we get the German one? The you know, I'm talking about these wafer cookies. It's like, it's like, basically flavored Oreo filling and then wafer Oreo filling wafer Oreo filling wafer? Oreo filling wafer? They like there's an Italian one, too. What's the Italian one sounds like quadratic or something?

There's Oh, yeah, yeah, order teeny.

cojita. Yeah, I love I love those things. I also like the really crappy ones that I get at the supermarket where like, the bottom of the bag is all filled with dust. And it's got that fake strawberry flavor. You know, I'm talking about oh my god. It's like, it's like, it's like, eating quick when you were a kid. Remember you eat Quick. Come on average. You never eat quick. Really, really? And you never When you were a kid made a faux icing by beating together butter and quick No. What about butter and strawberry quick? No. Okay. I'm gonna pretend to believe you

I never even occurred to me until right now that doesn't sound terrible but I also never just shoveled quick powder into my mouth. Well that Tang patter. Now time wasn't really a thing for me.

Sorry, Dan, we had just different lives growing up. Yeah. Did you cut hotdogs in half and watch them curl in the toaster and Column C sausages? No, no.

Do you cook them in the pan and I'd see them curl

fried bologna sandwiches are we in the same world? I was. I was a I was in Jersey the other day because I was Museum of food and drink is selling its fortune cookie machine. And I had to go try to turn it on. And they didn't have the right power. So I was only able to turn on some of it. But I was buy the white rose system diner which is you know, along with white mana, like the two kinds of slider joints in that area. So I got one of their sliders. It was good. And but I got one of their tailor hand which is a pork roll. A big potato cheese on Kaiser sandwich. And it was good with ketchup, which is the official how you're supposed to get it there. No arguments. I was like, how am I supposed to get it? He's like first time here. I'm like, yeah. And anyway, so like he throws the slices of of the tailor ham, which is like you know, pork Well looks like bologna slice right? On the griddle. And they start cutting. Right? And I'm like, This guy jerk. does this guy think I'm a jerk? Right? You know what I mean? Like, does this guy is this guy never cooked anything in his life? Does he not know how this works? And then, without looking? He takes his spatula. Without looking just goes. Bam, bam, bam, perfect Pac Man. Each one like perfect Pac Man. Each one of those slices. After he started cutting. I was like, Oh, he's done this. He's done this. That not like a miss not like a snot, like, little off on the side and perfect Pac Man. I was like, Okay. Okay. Anyway, so, back to pizzelles. You know, when I was a kid, my stepfather had three maiden aunts. Right? Meaning they never got married. They all live together in in Medford outside of Boston. And, you know, they all were, you know, had their various levels, but even after, like they were basically blind. They would make pizza holes constantly. So I would show up and you would just get like, giant piles of PCL, so if you've never had one before, they're like a flat, sweet, thin, crispy cookie. Right? My family we never rolled and we Adam flat. You know, I mean, Joe, you you grew up with these things. No, I never did. Yeah. But they're kind of they're weird because they they they have like a shape in them. They're molded in like what's a waffle iron, but they're not like there's They're crunchy all the way through. But it kind of looks like a like a flower like a doily? Almost. It looks kind of like a doily. Would you say that? Any of you guys PTL people? Anyone going? Oh, yeah. Yeah. All right. So am I accurately describing this to your to your memory?

embroidered? Yeah, yeah.

Yeah. And but it's sweet. It's got sugar in it and egg typically. Right. And so it is because it's like fairly high in sugar. It's also really moldable. So some people mold them into shapes. And when we didn't, you know, and we ate them flat. You know what I mean? But they're delicious. But what FIP Jack wants is more like the way for cookies that are what we were talking about before. And those don't have any sugar in them. Right? Those are completely almost dead, neutral. And you can buy those crackers, by the way. In fact, in Eastern European shops here in New York, they're called What are they called? They're called like, a block now and in they're huge, they're like, they're like bigger than 11 by 17 inches. They're big. And the waffle pattern is a little thicker, but I bought some for Miley, my sister in law who we have to have on the show. And I was like, I want you to make me a giant wave like giant wave. And she has not yet but so what I would say is is I would look up instead of what you're currently looking up, I would look up another time product that I've never had from a Mali say where I've never been, and called Asti which is their unsweet wafer, right? And those recipes which you can make in a in a ponytail iron I think is like 500 grams of flour, and 750 milliliters of water and a little bit of oil you have to oil the hell out of the pan too. And then a pinch of salt and that's it. And so I think that's the secret so you're going to want to make something me you can maybe add egg but that's going to soften it so I wouldn't write it's just I think just a flour and water batter and I looked at some of the old block new recipes that you know not recipes ingredie ants lists online. And similarly, like they might add some alternate starch like maize, but it's basically flour and water. And then you know, a little little bit of oil. So I think that's going to be the secret. And when it comes time to make the filling, I will say this a perfect sandwich cookie filling is made to not melt, no matter kind of how hot your kitchen gets, because think about it, they got to ship Oreos, and these wafers everywhere. And they don't know how hot the truck is, right? So they have a very special fat that they use for sandwich filling. Now, if you look online, at different recipes for sandwich cooking, Cookie filling, like King Arthur Flour has 100% shortening bass and some people don't like it because it's 100% shortening bass, right? Some people do 100% butter. And the problem 100% Butter is it's way too soft. So unless you can store it in a place, it's cool. It's going to come out on you. When it stores right. I recommend in my sandwich cookie filling, I use a mixture of butter and coconut fat because coconut fat unless your kitchen gets very hot. coconut fat is going to stay solid, right? So if coconut fat stays solid in your kitchen, which most likely it does, then coconut fat a mix of coconut fat and butter, then you won't have to use you can use shortening, but then you won't have to use shortening it for your for your filling. What do you think? Yeah. Okay. All right. Dave climbin recently, I wanted to make a batch of Biscoff which I guess is like the speckles from Yeah, wasn't even that place from his all the place in in in his own door. Oh, my God. So you go into this place. And I don't I don't know who buys who buys the like three foot tall cookies. Oh, I don't know. But these these speculoos cookie specialist bedclothes. They're like they're thin. Right? He is be crunchy. Right? Delicious. Brown. Not burnt. Right. But and they mold them in various with various pictures. And they have all the molds throughout the shop. But some of them like I say like three feet high. I'm like, how am I getting that cookie? Forget an airplane. How am I getting? How do I get that cookie? Home of life? I live a block away. How am I getting that cookie home? When you're not? Yeah. You ever seen anyone buy one of those giant cookies? No,

I haven't. But I also haven't spent enough time to do that. But yeah, no idea. I don't know. They know what you're talking about. They are excessively big.

Yeah. I mean, if I could speak Flemish or French, right? And I went in there. I would you know, with whatever the equivalent local accent is? Who's buying this? What's going on? Who's

whether it be so afraid of damaging that and transport for so brittle? Yeah,

that's what I'm saying. It's like the most brutal thing like you look at them, they break. You know what I mean? But they're delicious. And so that's what Dave's trying to make, in which the recipe calls for toasted sugar. All right. So I'm assuming what you say you're doing is you're putting the sugar in an oven at 300 degrees Fahrenheit, and stirring it to kind of get a caramelization which has harkens back to McGee McGee used to do stuff where he would put sugar crystals into the oven at like large sugar crystals into the oven at low temperature for very long times and get them to caramelize at those low temperatures. And you say is there a time temperature chart for the mired reaction as it applies to toasted sugar was its characterization is a different reaction, right? It's not a protein reaction. I'm willing to do for example, I'm willing to do 140 degrees Fahrenheit for five weeks. That means I never have to stare but will eventually come out golden brown and remain granulated. But would it I would look up Harold McGee's article on cooking sugar in the oven. But I will say how they do it in the real life in Belgium in what they do is they make something called candy sugar c a n d i sugar. And it's a Belgian brown sugar but it's not brown sugar made from Alas, it's it's caramelized sugar, and it's used in brewing. And I believe it's also the same stuff that's used in these cookies. And it's not that hard to make. So what you do is you take sugar, and water doesn't really matter how much water because you're just using that to turn it into a solution, right? And acid. And what the acid is doing is it's inverting the sugar because Belgian candy sugar is inverted, right? And then you cook it until you achieve the color you want. Right. Be careful, don't burn it, cook it till you achieve the color you want. Then pour it onto a silpat and a pan. Let it crystallize, right which it will it will become hard like a caramel candy, right? And then just pulverize it, hit it with a hit you know hit it with a hammer or a rolling pin and then throw it to a food processor and go wacky wacky Jagadeesh McCabe and sifted and there you have it. You know that's that's what they use or just go buy Belgian candy sugar. Right that's another way you could do it. Because like you can also make your own Belgian pearl sugar when you're making the edge waffles which everyone should make the edge waffles. We actually you know what? Do you have a regular human being waffle iron? John? I think so. thinks that a test whether you can actually make a real leash waffle or even a real like Brussels style waffle In a standard waffle iron if you allow it if you allow like five minutes in between waffles. Yeah, like if you try to make back to back waffles, it's not possible.

Yeah. I have the wearing one from the FCI think. Yeah, yeah,

and run some tests, give you a recipe, run some tests, or, you know, or you come over in all your free time chef. And we can do side by side between the two the two wallflowers because it'd be good to know if you could make a waffle. That's the same out of a home iron that you could out of the ridiculous iron. You know what I mean?

Yeah. I'm gonna say no, but we can try.

We could try. I mean, I think the the issue, like I say is, is that you know, even I have to wait a couple of minutes if I want to perfect. Because I'm in a 120 socket. I have to wait a couple of minutes in between. And mine takes, you know, 15 to 20 minutes to heat up. Yeah, I mean, we have a caller. Caller you're on the air.

Hey, how's it going? Everybody? Josh from Norfolk here. How you doing? Doing well. So quick clarification question.

I've got a bartender that made a lovely syrup with among other things, powdered turmeric, which I would like to get on powdered. So my question is, do I need to add anything to that to get it to come out in the spins all? And should I be worried about it? Turmeric going up the spins off?

Yeah, for sure. You should be worried about you should always be worried about turmeric staining things, because that's what it does. Like it's the terminator of staining things in your kitchen. Like, it makes beats look like. Like, like they're stain free makes beats look like oxy clean turmeric does. You know what I mean? So it's like, yeah, yeah, it's not gonna hurt anything, though. I would say. It would be good if there was something else in there that that it could cling to but I would in the spins all do it in batch mode. Right? So what I mean is like, don't try to do continuous mode. I would do it batch by batch. Have you tried that? And it's not coming out?

No, I literally she just came in and showed me it. And I was like, Oh, I know. I got a call

about that. Yeah, so the other thing I would say is that how much syrup Do you have?

Only about 400 mil. Spinner. We make it as a prep item. It's

yeah, yeah. But I was what I was saying is that like what I would do in general is I would put it in a long cylindrical thing. And then I would let it sit for it if you have the time let it sit for a day or two then rack off the top part and then just spin the rest and then you know it's just easier on your on your production that way.

Oh, sure. Do you think I should throw any like kind of saying Kiesel saw in there or do you think it'll be fine as is not

going to help? It's not gonna help. I mean, you could do it if you want but it ain't gonna help if you have other things in there, right? That that like fruit or other things that are suspended that require kind of sand and or Kiesel soil then having those things settle out along with it will help make the pellets more solid. That is true, but if there's nothing else in there other than turmeric then Na Na another thing you might want to do is if she's using powdered turmeric you know what if you use powdered turmeric and you're happy I wouldn't move to fresh turmeric because it's different flavor and then it's not going to be the products not going to be shelf stable you know I mean powdered turmeric should be shelf stable