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 that newsstand studios joined as usual with John here in studio How you doing John? Doing great thanks good got Joe got Joe Hayes and rocking the panels with so Joe hey how you doing Happy New Years everyone Happy New Year. Happy New Year to you got Quinn over there at our in our Vancouver Island headquarters wasn't even that town Nymo Nymo

no mo Nanaimo?

Nanaimo? Nanaimo. Nanaimo yeah and how close is that to the ferry in case people know Vancouver Island is that far from the ferry?

Oh, hurry to go rescue ferries that basically go right here

and got in our California wing we got Jackie molecules. How you doing Jack?

I'm in DC today.

Well, I know someone who is west coast. It that's the Stasi the hammer Lopez. How you doing stuff?

Good.

Yeah. Good. Happy New Year. So any any any interesting stories from when we were on our one week hiatus? Anything.

I very quickly say that I was in New York for a week. And thank you, John, for letting me stay in your apartment. That was very kind. But I had one of the one of the best meals I've had in a while at a place called stops in Woodside eastern style Thai place. So anybody in New York, if you're into that kind of thing. Definitely go check that out.

But what if they're not into things that are delicious, and they should not check it out?

Well, you know, Ethan types, like some people are spice averse, you know? Not for everyone.

Yeah. Yeah. All right. What else we got? What else we got going for the break? What happened? anyone do anything? What's what's fun?

I went to I went to a hoity toity Country Club in western Pennsylvania. And really old school service that was awesome to see you never women have their orders taken first. You know, the only person who sees the prices, you know, on the menu is like the lead member, you know, doesn't have to, like affect anyone's mind about what they're gonna order at this already expensive place. You know, everything presented from the left cleared from the right. You know, like silverware out the wazoo, you know, for like, wedding your fingers in with a slice of lemon and all that stuff was just like really fun to see. Was it?

Was it the place that did the fish house punch punch?

I don't think so.

If it was you would have had it and you would have known Yeah,

they had things like Chippewa soup, you've heard about is like some curried things. And so you could get that soup hot or cold. If you got it cold. It came in a little porcelain bowl that was like suspended in a larger silver kind of thing. You know, sitting in the bed of ice to keep it nice and chill.

Did you say both? Both? Both? No, I got it. You gotta have it. Someone else at the table? Get a call? Yes. All right. Yeah. And which did you send to you? I'm assuming you tasty. Oh, yeah. Preferred. Preferred. Hi. So you ordered correctly? Yeah. I love it. When you order correctly. When you order incorrectly, it says that, you know, I'm not going out and you want to know, but there are some people who have the skill of always ordering poorly. And when you go out to restaurants with people who you know are going to order poorly. This dossier hates the way I ordered True or False does.

Yeah, I really hate it. Hate it. Wow.

Yeah. You want to tell them what I do.

You ate till you don't say what you want to anyone at the table. And you wait till everyone is done ordering? And then you say what you want? Yeah, really?

That's 100% accurate. So like, like, if that's triggering to you don't go out to dinner with me? Because it's like, you know, not that I go out that often. But yeah, yeah. I don't know why. First of all, I hate choosing at all. So I kind of wait until the last minute and then I kind of make a snap decision. I kind of wait to see if the server is going to say anything about the dishes on the on the way. Like if someone says I'm going to get the steak fruit and I look at the server as as the as you know, that my fellow diners is saying that like their face. Like the server sometimes will do this little bit. You know what their face? Yep. And I'm like, I'm not gonna get to stay free. I'm sure I'm sure it sucks. Looking at their face. You know what I mean? Or but I don't make a decision based on like, if everyone around orders the same thing. Sometimes I'd be like, Fine, let's do the same thing. Just I don't have to think about it. But I'm not the kind of person that I feel like I need to equalize what the table is getting because I don't care. I'm like, I'm not going to ask for you. or food? I don't need your food. I'm gonna fall on my

food. Yeah, yeah, sure

being you're not a collaborative order. No,

no, no. And in situations where it is that kind of thing where the toll table is going to share, I desires zero input. I don't want it. I don't want there to be any issues. I don't want to like, I don't want another one you chose. You know what I mean? I'm just like, you choose everything because I hate choice. You know what I mean? And I can eat almost now that I'm not allergic to cherries anymore. I can eat literally anything that I'm willing to eat. You know what I'm saying? Like, I won't eat monkey probably.

Yeah, no, not sighs I think me and styles are similar in how we were.

How's that? Yeah, for sure. Yeah.

How would you talk about it? Yeah. Yeah.

Yeah. Collaborative orders.

So why and you can taste more things. taste more things generally. Have a bigger appetite.

Yeah. Well, yeah. Also, it's like, the problem with sharing dishes for me. And stars also hates this about me, right? Is that I eat preposterously quickly. Like so quickly. You know what I mean? My natural eating speed is extremely fast. I'm not competitive eater or anything. But I eat very quickly. So when everything is shared, don't

you think when you're like, that's the heart of eating and having dining experiences is also dining at the speed of the people around you and talking to them and talking about what you're like. That's all part of it. It's not just sustenance to get the food in your body. Well, that's like you do.

That's how you see it. Okay, like, I don't enjoy eating slowly, in the same way that I don't enjoy walking slowly. Like I'm walking down the street today. It's raining, I'm wet. I'm trying to get to the radio station, every eight. Every person with their umbrella out sauntering about the frickin city poking me in the eye with their umbrella. I'm like, Get out. Get out of my Get out of my city. Get out. You know what I mean? It's like, it's the same thing with eating. It's like I don't enjoy eating slowly. So why would I? I have to forcibly slow myself down and then I don't enjoy what I'm eating. You know, for me, I'm not saying you should eat that way, obviously, but Anastasia got so bad that the classic is Jiro. The classic is Jiro where she blamed me for how fast that damn meal was correct or not correct?

Oh, no, that's how that goes. Right. I mean, that's how that No, no,

no, but they pace the pace the Democrats say that like the doling out of the fish pieces on the person that's eating the fastest and your group says well, he was the anytime you finished. Then he started re cutting, cutting like the new pieces. For all of us.

I don't know we you know what we don't we didn't have the money to do his side by side. But you know, like, I'm not going to touch my fish. Intel. Anastasia is done with her fish. We really we have a side by side and time them. You know, like the dad in Christmas time me

Mark Ladner was Mark lander was there too? And he was like, sorry, like,

Well, yeah, let's let's not also forget the children that the man had gotten, like serious food poisoning. And he kept on having to run out to the subway check track set on spray to, you know, be able to make it back and finish his pensively overcooked hammered, like freaking pasty, squilla Mantis sushi piece, but I don't know, I don't know that that's the case. I mean, it's definitely maybe we need to run the side by side, you know, I'm saying

and so forth on a trip to Japan.

Anyway, but like if I had sat there, just staring at the plate until Anastasia was done, which is what I would have to do to eat that slowly and enjoy myself and Mark,

let's, let's remind this to people mark and me.

Mark was just worried about his butt at that point. He wasn't saying anything to anybody. He was like, let me keep my insides inside of my body. He wasn't well, I

wasn't. He wasn't the

only one talking. So what I remember is you, you're the only one I remember talking smack at that time. But my point is, is that like, let's say, I just sat there and waited for you to be done with two and three quarters of each dish. And then housed the ones that I had in the speed that I normally like to eat, which is about correct for speeds for me, right. I think he would have reached across and slapped me for like sitting there and waiting to eat it. To zero. Yeah. I mean, I could probably take a slap from him at mosey 88 or whatever. I could take it. I could take words. That would take a slap probably True probably true. Right? What about you miss Darcy? Any good New Year's stuff?

No, nothing. Nothing too exciting. Yeah,

I made my I didn't make it for Christmas. But for New Year's, I made my Christmas pudding that I make every year. Love Christmas pudding. It's a it's the only recipe that I reliably make from a cookbook from gourmet is best desserts, which came out I think in like 1988 or 89 or something like this. And my mom got me a copy in the 90s when it was already like well out of print. And it's like bread crumbs, and cranberries and sugar and eggs, and you steam it. I have a pudding mold that I've been using for about 25 years like one of those old like tinned pudding molds that you like boil for hours, just like you're in a Dickens frickin book. And yeah, it's delicious. I light it on fire. I make a hard sauce. The only thing I changed this year, I made everything ahead of time brought it with me to Vermont cuz I was in Vermont. And I realized that hard you know, hard sauce, English hard sauce. No, it's like cream butter and sugar and it's called hard because it's got a lot of butter in it. I don't know why they frankly I don't know why they call it hard sauce because it's not physically like you're not like tap it tap, tap tap. Right? And, but it's basically cream syrup with butter mixed into it. And it holds really well. So that's the only thing I changed I changed it to be more like, you know, my cocktail recipe for cream syrup. I added more cream, sugar and then lemon juice to acidify. It doesn't have that much lemon juice in the original. But from what I know about cream syrup's if you have enough sugar in to stabilize it, you micro break it with the lemon so I amped the lemon a lot in the hard sauce, so that it would be kind of tart not just be overly sweet, but be kind of tart. Think it was a good move. Good move. Good petitioners. Yeah, yeah. If you're going to make a steam putting people and you don't want to be too hard, you know, I'm saying you don't want to be like like a baseball. Let it cool a bit for your unmolded one year 15 years ago or something like this. I took it out and I had it finishing right when it was done. And I unmolded it too hot and it went by and just like turned into like a putting sludge it didn't hold the the bunt like mold shape of the putting mold. Also, one more tip for steaming. If you have a pressure cooker pressure cookers are great for these kinds of puddings don't seal it but just like close the lid so that it's almost sealed so you get very little evaporation and that way you don't have to add too much water if you don't have to add too much water to it. You don't have to worry about water getting into the putting mold you have to do all that old BS that they used to do in Dickensian days where you would dip dip your towel in flour and tie it around the thing and then boil it and then have this nasty boiled flour towel to deal with afterwards. But Oh speaking of England, did you get to go Joe?

No, we'd never made it.

Oh God because of the storm.

No I'm gonna storm a storm was like literally right behind us. There were brake problems on the airplanes. So they Yeah, they basically kicked off the plane promised another plane that night. And then we stayed there for like three hours at airport trying to get our luggage off with the car seat in the stroller. That never happened. Sucks. And we took a limo home. I mean, that was the only car that would take us home without a car seat.

Oh my god. Yeah,

we decided no, it's not meant to be let's stay home so we stayed home.

Yes, I mean like I hope you had a good time at home but that still sucks real hard.

Yeah, it did. I mean honestly, I love my my in laws. I was kind of happy we didn't go sorry if you're listening

just because they rate Merle just because it's because the

whole I mean like getting to the airport. I mean, we did have all this work just to get there and then find and you know, the little boy was trying to go to sleep and the guy kept the pilot kept on coming in on the onto the intercom and waking him up and we're like, oh my god, this is not gonna happen. Let's just get off the plane. And then finally, they allowed us off the plane.

So how long were you on the freaking tarmac? Two and a half hours? Like half of what the almost half of what the frickin flight what exactly Oh, that sucks real bad. Yeah.

Oh my god. We changed them right there in the seat. And I mean he like it was awesome.

Yeah, well, you know we were that couple nothing more fun. You know what though? People need that people need to whatever what are you supposed to do? I know now what are you supposed to do? People need to work nice not worry about that. They were no one

everyone was cool. He was making friends with everyone.

Cool. So I was in Vermont for the for the New Year's right. Oh, I visited visited Moromi over the right and Christmas around me. Yeah. Got to see I got to see where the magic was made. Yeah, but I didn't but you know, I didn't know. It was widely while my brother in law while he got the invite and we went over to Tino to Moromi to see them make Are they? But I've never tasted soy sauce directly out of the VAT before they do all the straining all I have to say, super fun about it super fun. And maybe I'll post one of the picture design, but I feel like Why have they already posted all this stuff? Yeah, so they have all of these, like, throw away tasting spoons and just go right in and taste it. So you can see where the press is where they make the leaves. I got to taste the dehydrated stuff. But just really fun tasting at different points in the fermentation like this is a couple of weeks old. This is you know, ready to bottle in all the different varieties of different kinds of mushrooms and stuff. Really nice fun. And they said that they were doing they did a bunch of blind taste because they have a bunch of wooden barrels that they're aging in and a bunch of plastic barrels and they said in a blind taste peep they preferred as a team. They prefer the plastic barrels. Interesting, right? Yeah, I thought it was interesting. But for New Years, I was in Vermont and cross country skiing for the first time since 1987. Right? Fun. That's where I made the pudding. But that's not what's important. We're in a place called craftsbury which is in some location in Vermont called the Great Northeast Kingdom or something like that they call it or the Northeast Kingdom. I think it's between two mountain ranges. I don't really know much about it. I'm there and I get these carrots. And I brought some of these carrots carrots. So these are these are these are unpeeled, unpeeled, washed right? I love these carrots, this guy Pete's greens in craftsbury. Vermont grows these carrots. And I just think they're very high quality carrot. I got so many of these carrots. These bear in mind these are unpeeled, just washed, snappy crunchy rice and really snappy. Not woody at all in the center. Right? I mean and so so Pete greens craftsbury Vermont, I get a metric ton of these carrots right? I haven't my fridge is basically just carrots now rang a turn orange from all the beta carotene I'm consuming in John Malkovich. Does he do that? Everyone remember has been so long

as the guy who's who's always in the carrot drinking the carrot juice.

You really do turn orange if you if you eat too many carrots. It's like unknown to known thingamajig Yeah, so I so I say to the guy. Oh my god, the name of the variety just went a bolero as the name of the variety of carrot as a wide variety Apple arrow my my used to grow them like when I was a kid in the garden Bolero. Like he's like, they probably changed over the years because you know, they improve stuff. I was like, Pete. That's actually his name. There's a guy named Pete if you want to picture like, who he is like think about like, mid 40s. Michael Keaton similar effect. Similar look, you know, I mean, but farmer instead of actor, right. Got it. Yeah. And so I'm like, Pete, why are they so why are your carrots so good? Because I think this is a very high quality character not doing a delicious carrot. I'm not just blowing smoke. It's a delicious carrot. And he goes, I don't know. It's like, I don't know. I don't know. He's like some places in England will do. He says if I could if I could figure out a way to economically do it. Something they do in some places in in Europe. I think Holland he said, you know, which is kind of like an industrial vegetable area. Holland, right, like the hothouse tomatoes. He said that what they do is they keep the carrots in the ground all winter, and they get preposterously sweet and they add like a boat ton of mulch on top so that they don't physically freeze. He's like parsnips can physically freeze and come back and be okay, you can leave him in the ground. He's a bit of carrots actually freeze. They're kind of done. And he's like, if we knew we were going to have a big enough snow cover, right? I could put like a foot of mulch over the carrots. And then like the snow would take up the rest and the carrots would never freeze and he says I can get these like even like more ridiculous carrots. He's like, but we can't guarantee the snow cover. And you know, I can't put like 10 feet of mulching. That's like too much mulch. You know what I mean? Anyway, I thought was an interesting little side. Hope you enjoyed your carrots, Pete's greens. He brings peace queens. He has also it's funny. He sells these sacks. They're called like legitimate baby carrots that are just unpeeled carrots. They're small that he has washed in in bags. I don't know if he ships out of the area out of craftsbury but you can get them at all the local you know, general stores and whatnot. They're good friend. Yeah, there you go. See? I find something I bring it to you guys. Not to you other fools who don't come here in person. just mess with it. Yeah. Just mess. Alright. Anything else before we get into the questions? Oh, John didn't even tell you what you did. Yeah.

Yeah, I made lasagna for Chris Christmas. Homemade red goo Crusher mill. homemade fresh pasta sheets. busted open into a lamb presumably made. How was that turned out pretty good

now. Now how old is the washroom? How big is it?

Oh, it was about three kilos.

So 6.6 pounds and what was it at the end? Yeah.

I forget it was like 13% weight.

Okay, but how long as that takes it's much smaller than a ham. So I'm guessing it was only like a four, four to five month problem or did you cover it in oil and let it go?

Seven months,

seven months. All right. It tasted good. You got your salt levels, right. You enjoyed

your very, very Whammy, but they're good. Lammi

Lammi the Stasi were you triggered by the fresh pasta reference?

No, I'm no, it's fine. Fine screen. Is it Amazon whisperer? He can do whatever he wants. He can do everyone.

You know, what was your New Year's resolution to be more flexible on stuff like that sounds because I'm feeling like a whole No,

no, no, no, no.

He's gonna make biscuits next week just for

ya. Biscuits and french fries. Yeah, you're gonna love it. Yeah. And mela tour can imagine anything more disgusting and so on mailing you french fries. And yeah. We could do it in stasis family style, where it's like It's french fries and biscuits wrapped in wet newspaper and shipped via ground. Right. That would be the that'd be the same money. Yeah. Although Anastasia had one of my dreams, she sent me a picture of it. She didn't tell me how it tasted. She had the freaking french fry juice. The French fry. The French fry vodka, right.

Oh, I didn't have it. I didn't have it. I saw it online. Yeah, I was just like, Oh, yeah.

So speaking of triggering and pasta visited Joel garganta has a place in Old Saybrook boys right? Yeah, yeah, his giant pocket oil giant for a human. Yeah, pasta machine small for anastasius style love of pasta machine. But yeah, big old pasta machines really cool. And what's funny is that his store in Old Saybrook used to be a clothing store. So the stairwell down to the prep area downstairs is like a stairwell from a clothing store. It's huge. So like you're walking behind there and you feel like your back of house at a kitchen and then you show up in this like clothing store stairwell you're like, What the hell is this? Like, all this space? Are they really that's where the bathrooms are even for normal humans. And get this you know, the annual at the little cookies, the dry cookies. His mom made them because they even had the little sprinkles on top and his mom made them the actual ones he sold in the store. His mom showed up made them delicious. And I had his head as pasta I forget which one I have which one of the shapes but it was it was good

or heavier much richer on on whatever squash capillary stuff he had going on. I think

he said he's uses forget what he uses Glenn, I forget what we use it but it was good. So okay, they're in the trigger and stuff so you can unmute them off yourself. You got on your mouth. Okay. All right. Xander writes in we talked a little bit about this question beforehand. And I was just told on right before the program that there's a some sort of discourse, discourse, Discord discourse about this, but I'll give my two cents. Hey everybody, and also Zoe. So Xander and Zoe are the two people who are interested in this problem. The problem is going to revolve around a William Sonoma hot fudge sauce. We already read the question before so I'm going to read again the question is, they love this Williams and Sonoma. Hot fudge sauce, right. And then they use the New York Times recipe to try to mimic the hot fudge sauce. But they weren't happy with the results. Right now, they didn't say exactly why they weren't happy with the results, but then I followed up with him on Twitter. And so he said that their William Sonoma sauce is both smoother and less thick. Spoons nicely from the jar. Right? And then, but it sets up on the cream. Alright, with me. Alright. And then here are the ingredients that are in the Williams and Sonoma one. The ingredients in the William Sonoma are cream, right? Brown sugar, sugar, butter, cocoa, right chocolate liquor. And basically chocolate liquor and cocoa basically cocoa powder and chocolate, right? And vanilla. And that's it. But here is in the New York Times recipe is fairly similar. So the question is, why didn't it come out? First of all, one of the big things is the ratio of chocolate to cocoa powder is one thing to mess with. But what they don't tell you in the Williams and Sonoma recipe is that they just want to have the word sugar there. Right brown sugar and sugar. They don't tell you what they did to that sugar. I am willing to bet a large, not a large, I would spend a small amount of money or a couple rounds of drinks on the fact that Williams and snot Williams Sonoma, right, inverted some of that sugar, right in the processing of it, they inverted some of that sugar to prevent crystallization, right? Because my guess is that if you want to get a consistent sauce that isn't going to get kind of grainy over time, especially if you want to jack the solids to be able to control the texture of it more, you're going to have to add some corn syrup. And or invert the sugar yourself because the advantage of corn syrup is you get high solids, but it doesn't crystallize. Right. So you're trying to jack the solids and not Chris The other thing is that in the in the New York Times recipe, right? They just bring it to a quick, a quick boil basically the ingredients not so they're kind of set with, like whatever liquid you showed up with is the liquid you end with. I looked at a different recipe from what's it called her her name is Jenny field. And she has I don't know what I don't know her. Right? I'm not like, but her. Whatever her website is pastry chef online.com So she must have been there for a long time you get pastry chef? online.com. Right. You know, it's no clown, pin, dot dot whatever. You know, I mean, you remember that? Oh, Sara Night Live thing. Where? So it's remember it was Will Ferrell I forget who else do you remember stars? Who else isn't that one? No, I don't remember. So this is a direct quote. Remember, this is like Will Ferrell was on Saturday? Like what? Like 15 years ago? Something like that? More? Yeah. So yeah. So whenever he was like going great guns on that. So there's a long time ago, when there were still plenty of names on the internet. The joke was is that all of the URLs had been taken already, right. That was the that was the kernel of the of the humor. And so this very kind of fancy law firms website URL that they had to say over and over in the fake ad was WWW dot clown penis dot fart. That was their, their URL is their likeness, the only thing that's left was that URL. So like, whenever someone has a URL, that's the only URL I think of. Anyway, so what she does, is she takes her cream, she takes her sugar, right, and then she adds a bunch of corn syrup to it, right, and then add milk. So she's adding liquid, because what she does, and here's another step in flavor building, she then boils that whole Migaila down, right, until it reaches somewhere, she says you can adjust it depending on how thick you want the finished thing between 225 and 235 Fahrenheit basically takes it to just below kind of a soft ball stage. And that Brown is the milk solids that are in it right and evaporates the extra liquid. So she has a lot of extra liquid in there, right. But she's cooking it for a long time to add that extra little bit of flavor. She says she cooks it for like 20 minutes or something like this, right? boiling it then adds and she has inverted the ratio of chocolate to cocoa powder because he has high solids already. And she wants that cocoa fat in there. Which because that's what's going to give it that setting texture. When it hits on the chocolate. When it hits on the ice cream, it's going to set harder, the more of cocoa butter is in there, it's going to set harder on the thing. So she has a higher proportion of chocolate and a lower portion of cocoa powder. She also adds a little rum and water so she makes a paste with the cocoa powder, rum and water and then throws that in and just brings it back up to read dissolve it after she does her 20 minute kind of milk solids caramelization well, so that's what she does. You can check her out on pastry chef online again, I've not made her recipe but that's her suggestion for how to get a better thing. And you wouldn't know how long they had done any of that stuff in the William Sonoma. So this is a good answer if I answered this, and then Quinta, do you want to add anything from the discord that I didn't read?

Yeah, again, another discord member s3 And I basically broke down the actual nutritional information with the listed ingredients. And another big sort of headline for the difference was not enough sugar

in the New York Times Yeah, yeah. Oh, and when I So in case you do go to pastry chef online and check out Jenny fields recipe when I was looking at the solids calculate the solids directly because she Boyle's it for such a long time. Right. And so she's you know, take it you have to calculate the solids based on the temperature. She's cooking candy. It's very complicated. But usually when I'm calculating how much solids are in corn syrup, I peg it at around 17% Just in case you're wondering, when I calculate something what I do, that's what I do, but Serena knows what she's talking about. She did a lot of if it's the sweet I'm thinking of she did a lot of candy development and, you know, she knows what she's doing. So I would listen to what

she was a wonder, industrially. I wonder if they hit the cocoa powder with an animal Ways to Make it look good. And I know that thing for certain chocolate syrups

Well, why would I mean like, is there? Is there a lot of starch in cocoa powder? I don't know. I haven't really researched. Yeah. I don't know. I don't know. I don't know. Christian Sacco writes in. Hey Dave, I recall you mentioning that you like to keep an abundance I do like to keep an abundance of coriander seed at home because you love cooking with it. It's the best I was wondering if you could share some of your favorite uses. Also, I find the flavor of ground coriander sort of gets lost in long cooking processes any similar experience slash techniques to help hmm I use coriander both raw and cooked. Usually when I'm cooking with the coriander, it kind of goes in with the sweating phase. The nice thing about Coriander is it can be very different like back when I was at the French culinary I used to sneak into the they hated me in the storeroom stars remember how much they hated me in the store?

Oh, yeah, they hated you.

Oh the big Yep. Yeah. Yeah hated. Like, why can't you know in advance everything you're gonna do? I'm like, because I want to do a good job. That's why you know what I mean? Like you don't I'm saying like, I want to do a good job and the conditions might be changing. Right, John? You know I'm talking about you're not gonna He's not co signing this

a little bit but you have to plan to I planned

anyway. So like so I would go into a storeroom and I would crack all of the coriander errs and smell them because they were radically different right like more citrusy less interesting. I like a citrusy I like a nice citrusy, coriander, right? And they're like, What are you doing? I'm like, I'm seeing which one of these ones isn't BS because I know nobody else in this building cares. You don't I mean, and so like, you know, if I'm the only guy that cares about the quality of the coriander, I'm going to pick the coriander. I want is that wrong? Is that wrong of me. So on the other hand, Booker, when I buy pretzels, he sifts through all of the pretzels, and takes only the ones that have the salt on them. And I'm like you're ruining the rest of the pretzels. I was like, You need to take the pretzel that you get the pretzel you get as the pretzel you eat. You don't sift through the pretzels in the same way that you don't reach your hand into the cereal box. Kids. We know when you reach your hand at a cereal box because it never flattens out again. It stays bulged on the sides. Once you've done that every adult knows you've done it.

As Booker tried the gluten free pretzels. Nowadays good. isn't really good. They are the snappiest things in the world.

Who makes them? Schneider's Schneider's makes a gluten free pretzel gluten free pretzel is dynamite and you cosign on the gluten free bread

I'll cosign Alright,

I will try the thing that Schneider's when I was growing up, Snyder's pretzel was the pretzel of note right and that you could buy like other brands like Weegee oats. Even Bachman, you couldn't get those as much when I was a kid in the 70s in the New York area, Schneider's was the one you could get in the New York area hard pretzel, okay. And that anti soft pretzel people it's just not my my family. That's not my family does anyway. Schneider's is interesting because they're the only one that used a smaller clear salt on their hard pretzels, like mostly other people use the either the bigger white squares or some people use large white flake right? We're in chunks. Something happened to Schneider in the 80s or 90s. And they are their house style went to being slightly what I would say stale I still liked them but they have a slight not stale cardboard ad but just the texture of them is different from like, Oh, I know other people know now that I live in New York City. And I have access to Martin's that's my now because I love Martin's remarks and ridiculous. Martin's uses Snavely soft wheat flour. I'm interested in tasting these I wanted to look at the recipe that they use and taste him and see how they are. They're nice and dark. They have the pretzel taste.

Definitely the pretzel taste.

Or they twisted

or the twist I can't remember which are the knots.

Okay, not not as not as better than a stick.

Yeah, no, we don't do this. But I just remember it's an abomination. They're almost a little too hard. You got to leave the bag open for at least an hour. Hmm just to get aeration because like the almost the gluten free it's just a little too hard.

Hmm, I'm gonna try a nap. I will I will take a look at them and then we can come back next time after I get them and we will discuss we will discuss I have certain things that kind of like you know how to like Anastasia things to trigger obviously I obviously have things that trigger me. So one of the things that when people aren't using gluten now if you're not using a soft flour for it right? The pretzels end up being really hard with like if you use like a bread flour or like a you know a kind of standard like even AP at the at the At the ratios that they're used and to get the kind of right internal look, they can be quite hard, which is why people I think add fat to their pretzels. So Bachman adds like a good bit of fat to their pretzels, and it shortens them makes them kind of shatter a little more. I don't I'm not saying that it's evil. What I'm saying is is that I don't like that because to me, it makes it more crockery and less like the pretzel that I want. The pretzel I want is made with when it has gluten is made with soft wheat flour. I'm gonna try this. This gluten. Gluten Free, Schneider's? Yeah, I've eaten so many pounds of Schneider's over my life. I think my my snacking habits were so gross back then I would use like the sharpest of the supermarket chatters you could get in the old days. Pretzels, sardines canned in oil, skinless, boneless and Borsa and I would scoop up the porcelain with the pretzel, then put the sardine on and then the cheek that that cheddar over the top and also did that with breadsticks because breadsticks sesame breadsticks? Is there anyone on Earth? Who doesn't like sesame breadsticks? As long as you can consume sesame seeds? I mean, if someone hands you a breadstick, and it doesn't have sesame on it, and one that does have sesame on it, would you ever be like, give me the one with no sesame? Ever? No, no, no. You would not know. Oh, one more thing that triggers me. When I go to a restaurant. It's never a restaurant. It's always like an event. It's always like a like a wedding. Or like some sort of something like this. And they get the I like those thin, tiny, thin breadsticks. What are those things called the super thin breadsticks? You know, talking about styles, you know, I'm talking about? Yeah, they're real long. They almost look like doctors.

Like a very thin baguette.

Yeah, I mean, they're fine. They're fine. They're fine. But then they wrap the prosciutto around it as though the prosciutto doesn't still have liquid in it. Right? And then they get song. And then they've been sitting there because you know, those were made, like in a previous life, like those were made like 1000 years ago, and then like left in that cup. I hate it. I always unwind the prosciutto eat the prosciutto and throw away the soggy stick. You know what I mean? That was my nickname in high school soggy stick anyway so what do I use? What about use the coriander in so I always grind fresh I use a mortar and pestle unless I'm doing like a lot of grinding and sometimes I'll grind in the in the Vitor prep with other stuff anytime I'm a lot of dishes I'll add it when I'm saw taking the onions so I'll be sweating the onions out and then I'll add coriander which also usually I'm also adding cumin because to me Coriander and Cumin together are like like one of those like godly mixes right? I add coriander and cumin too. I know I shouldn't add it to welcome Ali. And it's not traditional, but it tastes good. You know? But you know, unlike someone who shall remain nameless but it's Nastasia Lopez and Piper you know, Piper used to make chili with no Korean I don't know maybe you use coriander but you didn't use cumin So like any sort of chili Yeah No, it's not really correct. Like you need Coriander and Cumin for that right check suka coriander you don't I mean and cumin What do I ever use just coriander without the cumin? Yeah, I mean I make the coriander syrup that's kind of delicious. But most of the time when I'm using coriander I'm also using human just because I like humans so much. I think it was one of you. One of you has a thing against cumin I forget which one it is stars. Do you remember? Is it you know must have been Piper had something against human because without that human Oh, I don't know man. I don't know. I just don't know. But is that a good enough answer? Um, coriander I think it probably a lot of things changed their flavor over time. And so like if you're losing those kinds of citrus notes off of the coriander over time. I would. Coriander is also good on grilled meats delicious

salad dressings too. Yeah. Temperance was the dressing on

it there so like like, what are you such as son of a gun dude? I tried to go You're like my best Christmas and New Year's when I gotta have a day off to I deserve a day off to you said to me I'm like okay, man. Geez. But like another trick you can do is if spices have bass notes because coriander definitely has bass note but also has high notes that might flash off during long cooking is a double dose. So you put in your base notes stuff at the beginning, and then add a little bit at the end to find To brighten it, right so I do that a lot like with black pepper if I'm going to put black pepper into a dish early I'll put I'll put some of the black pepper in early but then I'll always grind fresh at the end I'll divvy it up and so you could do the same thing with coriander because there's something about putting the coriander in at the onion sweating step the allium whatever Allium of choices stage of cooking where you know that it changes the flavor in a really nice way. So you know I would do it in a two step things that a better answer. Yeah. All right.

I will say if you have burlap and barrel they have really great coriander. Yeah, yeah. Really, really delicious. Super fragrant. Really citrusy. Really? I

remember how have you tried their? Their bayleaf? With what a piece has a beautiful bayleaf? I have not tried their bayleaf the white piece bayleaf is on point. Yeah. Real good. If want to if anyone can hear me who's anti bayleaf go get the water piece Bailey's and tell me that it doesn't have flavor. What are we saying? When

are just saying we got a fresh question from the discord. Okay. Our field, our current recon pressure cookers after the crew off, stuck out last night and didn't open.

You are a bad person. No, I'm kidding. Okay. Let's figure out how sealed are they? I mean, I mean, I would, I would just boil it and eat at that point. It's sealed. It hasn't been opened. I mean, yeah, it's not 100%. Sealed, right. But because so the cocoon recon has like a number of different there's no gravity fed stuff that's gonna get the the short answer is I doubt, it's very unlikely you're going to get enough stuff in there to cause a problem. And if you're on second ring, cooking a stock for long enough to cook a stock, you have probably commercially sterilized what's going on inside of that pressure cooker assuming that you actually got it the second ring, that it vented off the air that's in it when it was coming up to pressure because when you're when you're bringing could recon up to pressure, your

wish.

And then nothing right. And that initial is when you're getting rid of the air, and then the excess pressure inside the unit seals up that there's a little disc thing that seals once that thing goes down. There's no easy path for stuff to just fall in. But it's not 100% seal. So what I say is a good forever, man. Not good forever. But what I say you're good overnight. Yeah, yeah, I'd say you're good with that. I'm not an expert in this. But what I'm saying is what I feed that to my family. Yes, I would just bring it right back up to the boil. Let it boil, you're not remember not killing any spores at that point. But you're just making it pasteurized again. And then Then refrigerate it this time, please come on. Right. Would you agree, John? Yeah. Or do the same thing, but you know, hit up the hit up the risky or not, folks, if you want to know, for sure. But in a closed thing, I'm gonna say 100%. What? I serve that to my family? Yes. I mean, not even 50% 100% I would serve that to my family. I wouldn't even necessarily say, by the way, maybe I'm gonna poison you. You don't I mean, I wouldn't even bring that up. You know, people don't like it when you say that. They can't, like, if you say to somebody, unless it's fuku. Right, in which case they want it right. But in general, if you're like, small but nonzero odd, they're poisoning you. They're like, it's suddenly doesn't taste as good to them. So either you're gonna serve it or you're not. Right. Yeah. Yeah. That's what I said about the chicken can and that made Anastasia not want to do with me. I was like, small. Well, no, no, no.