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Hello, welcome to Cooking issues. We've already gone through this today but you haven't heard it because zoom went down in Roberta's because Brooklyn's internet is. Back in Rhode Island. So it's all on Rhode Island. Well, yeah. So this is cooking issues coming to you. I have to say we were on time. I have Rebecca the hammer Lopez in Rhode Island.

Rebecca, you all merged to one.

You are? Yeah, that's because I have the similar feelings about all of you right now. No, I'm kidding. I'm kidding. I don't have similar feelings. You're all separate people. Alright, let's start fresh. I'm starting fresh people. We were actually on time today. And the very first thing I said, when we were online, and maybe this is what cut us off. I said, we're actually on time now that we're here, but it doesn't matter as much because people aren't live with us anymore. And John, who's in Boston right now, is said that people can follow in the chat room. So there you have it. So let's just go through this as though this is normal. We're going to rip through some questions. Anastasia, you're in California. How you doing? Yeah. Matt in Rhode Island. I guess. Everything's doing good. Yeah. And so the first time we went through this this morning, John was saying that he's in Boston at his sister's place and you're saying you had some fine food? You want to plug those guys out again?

Yeah. flour. Joanne Chang's places a little small bakery chain around the city. Really good stuff. And then Meyers and Chang, which is her more formal sit down contemporary Asian restaurant. That also does delivery was quite good. So, and Regina is pizzeria. Very good.

Nice. All right now. Well, we had said that at the beginning, we weren't going to talk about Charlie Chaplin, although I was told that he was a well endowed fellow as well as what he looked like on the outside with his clothing on according to the people on the Twitter. I don't know. I said, Milton Berle style, and they're like, no, no one's Milton Berle style, so I'll leave it at that. But Nastasia and John thought it'd be a good idea if I just rip through a bunch of questions. But to do that, can you guys go on to questions and look up because someone wanted us to go over some of these products on a gift guide? And you know, it'd be helpful to have you guys on that as well. So you guys can you know, you at least know what I'm talking about. And you can chime in. And Anastasia is going to do her hammer thing and make sure that I don't go on more than a little bit of time on each question true. Sure, because we're going to try to wipe the slate clean, right.

Okay,

that'd be great. That's ambitious. But yeah, let's try.

Are you now I'm just letting you know, Anastasia ahead of time, some triggering is going to happen because there are carbonation questions. Okay. All right. You're forewarned is forearmed, as they say. Okay. Let's start from behind the wall by Instagram. Hey, John and Dave, thanks for attempting to answer my question. I realized that didn't make much sense the way I was expecting it to go. I wasn't expecting to go straight on the show. This was a question about carbonation. So here was start starting with what the Stasi hates, right from the jump. Anyhow, here's what I meant. We're using days carbonation cap and PTT bottle method to make bottled seltzer cocktails with great success. So much. So the demand has gone right up. Gone, gone, right. This was an old question gone right up to the through Christmas. And President we run a line of PT bottles, which is the you know, soda bottles, we use liters. Sometimes we use two liters when we're doing big batches. And then dispatch it into nine ounce glass bottles and cap as we go. All good, but we can only produce about 39 ounce bottles every two hours. Okay, so someone mentioned using corny kegs as a way to bulk up production. And we tried using the same technique as your as you did with the PT bottle and carbonation cat method, however, we're not getting the same results. That's because the corny keg is going to it's going to suck. You can only do low volumes of carbonation by dispensing out of a corny keg with an alcoholic cocktail. It's just, I've never I've had people, the best jobs that you can do out of a corny keg are still, let's say, lightly carbonated. And then once you put it into a bottle, you're losing more carbonation. And then, you know, once they open it, and they pour it into their glass, they're losing more carbonation. And so in the end, it's a very lightly carbonated product. And that's fine for certain cocktails, especially in the groanings. But it's in general, not necessarily what you're looking for, especially if you're used to the carbonation levels that you can get out of doing it the way that God and nature intended, which is to carbonate in the PE tea bottle and then pour directly into the cocktail glass. So I'm just gonna say that you're not going to reach those levels that way. Now, people have done carbonation in kegs are in containers, and built counterpressure fillers that work with cocktails. And I've heard that some people have had a certain amount of success doing that I have never tasted those products. So I can't tell you whether they are good or not. But, you know, that's going to be an expensive system and you're not just able to dispense out of out of a corny cake. Now, I will say this, what you are telling me is, is that you are only doing a time. Okay? I haven't even started answering the question yet. I mean, I appreciate what you're saying. But I mean, Alright, give me another minute. 3030 30 bottles every two hours means that you are doing 15 bottles an hour, which means that you're doing I don't know do the math, it's like slow, you need to have a much faster technique. What you need to do is get all of your carbonation bottles, triple carbs, get them in ice. Then put all of your bottles fill them with ice water, not with not with don't freeze them because that'll cause carbonation problems. Put them in ice water clean, then pull out four at a time fill them four at a time from the from the two liter right as soon as those four are filled cap Rijkaard show that one move to the next PE tea bottle that you already have pre cab and go down the line you should be able to get at least four times as much with one person using bus tubs with carbonated cocktail and your bottles pre iced you should be able to get at least four times that volume. Alright. Was that an extra minute day? Don't make it in under the extra minutes does? Yeah. All right. From Chris Williamson. You guys ready to do this list? Now? Do you already have the list called up? You want me to put that later in the show? Ready? Sorry. mailed out to you okay, yeah all right. All right from Chris Williamson via email can we get Dave's take on a few items on this list seems right up his alley. What this is is best kitchen gadgets that unnecessarily do one thing well, and it's on Gizmodo right? And it's I guess was a Christmas buying guide. So we'll look at first up is a tuna can press I'm going to say this is ridiculous item. It's a really these are all ridiculous but I'm gonna say that this is like maybe one of the worst cases of landfill on Earth. Do any of you guys have a problem with just opening the can of tuna fish and then squeezing on the lid to get the product out? No matter what I do? Yeah, I mean, but is there a problem with that? Yeah. So this is just Lance

Streatley open it or is it just a just depress,

you still need a lamp? You still need a can opener if this was like a like a Jim Belushi style or John Belushi style a situation where you could crack the can over your head and it drained the juice. And you didn't have to have a can opener and you got to look like a meathead in the process. Fine. Fine, but this is just you already need the can opener. This is one of those things that when you open your Stasi, you're gonna I know you hate this, when you open your kitchen drawer. Anything that gets caught on the lip in the drawer so the drawer doesn't open and then you're like, bam, bam, bam, bam, opening the door. And like, you know, talking about Yeah, yeah. architects out there. I've had this discussion with my wife, architects, a lot of them aren't necessarily cooks and they don't have full drawers because architects are neat. And so they don't overstuff their drawers and this is why I don't think they know this, any contractor or architect out there. If you can put your hand into like remove the drawers out of wherever you are. Just take the drawers out right now. Go do it. Forget listening to us. If you can put your hand into the drawer cavity and then draw your hand forward and your hand catches on anything. That's what's going to happen to that spatula or that pair of tongs or that knife that you jammed into that thing when you shouldn't have and you're going to leave someone like me sitting there going, bam, bam, bam. Likewise, the bottom of like, I have drawers that go underneath other drawers. If I can move my hand out and hit on any lamb that's tight I've done one to depress can I'm done with that one now listen, you're supposed to weigh in on this anyway. Anastasia All right, Rowley the omelet

lobby am i doing two minutes per these

you get the freakin shoot. Like I love the I love the robot thing but you get to choose or listen we have to talk about this one because we've already discussed this on the show they need to go back and look at the at the old ones. Someone gave us the rolly the omelet log machine. And if you remember we had to evacuate so this is a tube that you plug in and it cooks a single tube shaped omelet. You remember this Anastasia? Really we had to evacuate the entire Roberta's because it smelled so bad. It's not Roberta's but the container behind Roberta's. Remember we we put that we put the mixture in on the show and it like burned and stank up the entire entire thing. That was a complete nightmare. What do you think about the calorie counting digital rice paddle and stuff? No, don't care. It's garbage. Right. But for recipe developers and only for recipe developers, I think it would be interesting to have a spoon that could weigh as you're measuring out spices because when you're developing recipes, that is a pain in the butt. Next up is spherical Ice Cube molds Now, John, I haven't talked to you about them. What do you think about spherical Ice Cube molds?

i i don't i takes up too much space.

What do you think about receiving a drink with spherical ice in it?

Not a huge fan. I guess because as you sip it out of the glass it bumps up against your face.

Yeah, I don't like it either. Nastassia you don't do you dislike it or don't care? I don't think there's a use for it. Yeah, I'm not a fan of spherical ice. I think that's an idea whose time has come and mercifully is gone. All right? The ultimate nyo manat Manet's maker is a device where you add the ingredients and it separately puts the egg yolk in and makes mayonnaise. There's no reason for this to exist. But I gotta say something about it. I like maybe it's because I like mayonnaise so much where you guys think, is this? You don't like the idea that it can make a man is no. Wow, you're really interesting today says ma'am. Pizza scissors. What do you guys now? I have to say, I don't really understand why you can't just cut pizza with real scissors if you wanted to do that. But I have noticed I have watched people cut pizza for many years. Why is it that people have trouble cutting through a pizza in one shot?

I don't know. Should I get more two minutes?

You said as you're hearing listening to I'm asking you questions and you're not even answering.

I'm just trying to get us to go through all our listener questions quickly.

But I mean, we can go back to these later if you want. But yeah, I have a specific question. Have you noticed that people have trouble bowl. I think because this is a big problem. I've watched people try to cut through pizzas. And for some reason, I hate it when you people go over the pizza again and again and again and again and mutilate the slice. It's like, you ever watch a surgeon work ever been in an operating room assisting a surgeon? Okay. Well, you know, again, I used to do this. We, you know, for my summer jobs, right? Not on people don't worry, but, but it's like, all the surgeons know, you could tell someone because they're tentative when they're when they're making the cut, right? Real surgeon, they go in and they don't want to sit there and like, keep going back with the scalpel like cutting, cutting, cutting, cutting, you want to go in and cut. Same with the pizza people. You don't need the scissors. If you just push hard enough with the knife on the first go around. Just make it through the pizza in one shot. And if you can't make it through the pizza in one shot, Forget trying to learn to slice fish for sushi. Just forget it. You know, I'm saying anyway, more. You don't know. Well, again, you don't need pressure with sushi. But I'm just saying you need to get rid of that tentative nature, you need to make it through the pizza. You guys have a feelings on this. This is not isn't the only person who's bothered by this phenomenon.

Think so. Yeah, I'm not bothered by this. But for all the listeners who cannot see the pizza scissors, the only thing that apparently makes them pizza specific scissors is that like 30% of the object is taken up by this giant cutout that says pizza.

I mean, it includes the built in plastic spatula. So you can immediately serve up a slice without the risk of the crust going limp under the weight of the toppings and all the cheese sliding off on its structural integrity.

Well, you wouldn't have that problem if you didn't lift the pizza up at all. If you could just cut it on the board like like you're supposed to. Yeah, yeah. Are you fans of knives or rolling cutters? Rolling? Really? I

think rolling? Yeah.

Do you guys use the giant like professional style rolling color cutter or the little one?

Little one, I think, I think

the giant one is like six inches across, makes it easier to push down because it doesn't. The contact area is a lot closer to flat. And so it doesn't ever, you know how like sometimes a small pizza roll or when you're pushing it? It will it will kind of like you know, slide in and kind of dredge up the pizza toppings. Yeah, yeah. So the bigger ones won't ever want to ever do that. I mean, the concept of a roller is a good one, in that it's got a relatively small contact point. So it doesn't take as much pressure to go through. But that's why a curved bellied like traditional curved bellied knife, right? is good if you push it down on the one point and then roll through it. So your point of contact is never that large. Anyway, we actually use the mezzaluna that my wife and I got on our honeymoon to cut pizza at our house. A decent sized one not like one of these little weird ones. It's meant for just like, you know, one herb. All right, Chris, we'll get back to some of the other things if we have time, which we probably won't. Zack wrote in via email. Is this still the correct email? Here it is. We're talking about it. thank Dave and whoever is currently on around the show, since in the 160 episodes of back catalogue. The staff as changed a few times. Well, it's Matt now people it's Matt Hall. Second. I have my son Booker. Tapping on what book are you right back? Okay.

All right. I'm almost up to my 100th cooking issues. By the way. I'm

very excited about wow, I don't know how many episodes have we done? 8 million? 8 million? Yeah. So 100 over 1,000,008 Bed tracks on like that for there in case you guys were keeping track Booker. We'll be right back. All right. In the last five months I was hired as a server at a restaurant then let do let go due to pandemic related issues. However, in that time, I learned about drink manufacturing bartending went down a wonderful rabbit hole of knowledge and pleasure that has led me here at any rate, my question is as follows. My grandmother buys diatonic water for her gin and tonics and use and use to love a diet carbonated grapefruit soda that has been discontinued. Which one got to tell me which grapefruit soda? There has been. They haven't discontinued fresca. Am I right people? Anyone? I don't. By the way, fresca, for those of you that don't drink diet soda is all diet. There is no diet fresca and that's the secret trick. You can tell whether someone is just being a jerk about not liking diet soda, or whether they actually don't like it if you serve them fresca, because non diet soda drinkers don't even know that fresca is diet. It's like amsteel I like light beer here have an amsteel Oh, does it nice. You like like beer? Okay, um, okay, so my grandmother buys me a diet card. When a grapefruit juice for Christmas, I'm getting her SodaStream and I'm interested in being able to produce a great tonic syrup, begrudgingly diet. I found this recipe for tonic syrup. I wonder if you guys have input on it. And it's a recipe for the ultimate gin and tonic. John, do you have that recipe?

No. Call that

up and take a look at it. I'm going to substitute the simple syrup part with the Keto. What's keto friend, is that some sort of like? Is that some sort of stevia nonsense? Do you know what keto friend is? keto? Is a diet but what is keto friend a sweetener that you guys have heard of? Nope. With the Keto friend Oh, oh. Aretha, by the way, I don't know anything about current Erie thralls. The substitute sugar that I don't know anything about current substitute sugars. Also for the recipe, I do not have xanthan gum for thickening do not thicken a tonic water with xanthan gum, do not stick in a tonic water with xanthan gum, you will you will look far and wide before you will find anyone thickening a product that's meant to be carbonated with xanthan gum because it's going to spray all over everything. So just immediately throw out the idea of using xanthan gum and instead you're going to want to use you're gonna want to use my god my brain just erase just use glycerin, vegetable glycerin, you can get it it'll body it up. That'll be great. It'll let you reduce the sugar, you might have to add a little more of a bonding agent cuz you don't want to add that much glycerin. But that's that's what you should. That's what you should use. And remember, grapefruit sodas, the way that everyone knows a grapefruit is they add a clouding agent to them. And you can just from a soda manufacturer or buy a clouding agent. Alright, that makes sense. Is that a good enough answer?

Two minutes.

But it's already overstressed.

I'm telling you Yeah.

Oh, so in order to it was good because it was within the two minutes not because,

like build up your internal clock for this? Yeah, that's

not gonna work. All right. Alex Edwards, from Instagram. Hey, relatively new fan. I'm up for a head chef position. Congratulations, by the way stars. Are you counting for when I start reading the question or from when I finished reading the question.

It's hard because you know, you kind of go into attendance, like halfway through the question, and then you get back on the question, you sort of answered in the middle. So I'm trying to figure out when to start it during and I'm trying to give you like the most amount of time. So it's, it's

part of Alex Edwards, two minutes. I'm just curious. I'm not judging one way or the other. I'm just asking.

No.

You know, what, like, one thing I know about Anastasia is, is that, even if I don't understand that she has some sort of internal system, so we're just going to roll with it. You know, I mean, alright, I'm up for a headshot position. I was wondering if there are any books that outline the administrative side of being a chef, the restaurant is going to be part of a Taproom. So the menu will be a elevated bar food that highlights the beers I love any advice as I'm up against the Su from the French Laundry. So I need any edge that I can get thanks. If you're up against a su from the French Laundry. Like, if they want, okay, I'm going to be harsh if they want the specific kind of person who is a su at the French Laundry, right? In other words, like, like someone who like it's a very specific kind of perfection. So like one of our favorite interns of all time long remember long Anastasia Hello, de luz Anastasia de luz. Everyone said yeah, oh, he was one of our favorites, right? And he went to go work at att per se. And we were like, Yo, dude, you're already you already punish yourself so much, you already you already have so much like internalized self aggression. Like, do you really need to go get punished like that. So like, people who like thrive in that kind of environment of like ultra perfection and like self kind of effacement to like, like a monastic goal, it's gonna be hard to beat them unless you're the same kind of person, right as anyway, as for books, the French Culinary Institute used to have a whole course on this subject. Unfortunately, I never really read their documentation for it. So I don't have a good bibliography on this. And I haven't read a lot of good books on it. But maybe, John, maybe you could put this out to Matt at kitchen arts and letters and see whether or not he has any good suggestions, and we'll read them on the air next week. That's not a good idea. And always a good thing to do people is call kitchen arts and letters and ask them for their recommendations. And they will always know because, you know, John, and I packed up their whole library twice. And then the French culinary institutes library, and I went through all of those books, but it was before I got the question, so I don't really have any any memory of it, but you really want something more current and up to date. Matt knows. There was it was Lying on time kinda?

Yeah, yeah. 15 seconds. Ooh.

Now, is it like the Congress where you add the 15? Oh, idiot from New York reserves his time? No. No. How boring are those congressional hearings? By the way without talking about they're just so boring.

Glad that we run this operation with fewer rules, although we're trending towards congressional level rules here.

I mean, know, the gentlelady from California. Kay. From Chris Grady. Hello, Dave, Anastasia. Here's another thing. Sorry. Like, why do they have this rule where you have to fake only address the speaker in Congress? Like everyone knows I'm talking crap about the person sitting right next to me. Why do I have to address the other weird weird? Imagine if Anastasia and I could only insult each other by talking to John? Isn't that what happens? We just insult each other directly. Don't we?

Sounds like a good theme for an episode. We'll try that next week

where Anastasia and I can only insult each other with passive aggressive third party talking to John,

down with

us, Matt, how about we use matt? He doesn't have to tolerate us any other time of the week. So

yeah, it's it's one hour. I can just grin and bear it there.

Yeah, we'll try it. The engineer knows we'll just say like that because you never refer to them by name. And so only by their title anyway. Recipe authors sometimes recommend making a stew a couple of days ahead of time to let the stew develop a better flavor. Is this true? And why? Or as we say, Hi. Can you please explain the science PS your applied science where it's a great explaining the capacity of electrical outlets in my home, as compared to the wattage advertisements. A blender manufactures more of that, please? It's not boring this dasya. Who knows? Maybe I would have become a scientist if someone like you taught my high school science classes. Thank you. Well, you know what I think teaching high school science would be kind of fun except for like, the fact that it would not be at all fun. Can you imagine having to teach high school students? I mean, John, you are a college professor. Can you imagine like having to actually wrangle high school students?

No, that would be a nightmare. Also, just to clarify, the Chris did not say it is not boring, Anastasia Dave added the Nastasia I

added the word. I added the word Anastasia. I had great. I had some great high school science teachers. I had a science teacher in high school, her name was Mrs. Zook. And she was a chemistry teacher. And she saved all the stuff from the 70s that they weren't allowed to use anymore in the 80s when I was in high school, and she would let us play with it. Like she would let us play with carbon tetrachloride, which actually saved my life later, the fact that I knew exactly what carbon tetrachloride smelled like save my life. When I bought my first wrote of that, wow, it saved my life. But it saved me from consuming a bunch of carbon tetrachloride. Anyways, there's a bunch of things that happen in a stew first of all the items that are in a stew haven't necessarily reached equilibrium. So one of the things you'll notice, when you cook something in like a large format, like a like a stew, or soup, and it has chunks in it, if you have a soup that had no chunks in it, I would guarantee you that pretty much it would no chunks, no chunks like vitae prep, that it would stay relatively stable, other than oxidation and other things that happen, right. So the things that happen over time are large chunks, get more equilibrated. And this is why you almost always need to add salt. On the second day after you taste something because what's happened is is the salt has leached into all of the products, and the external amount of salt is lower. And so your perceived saltiness is lower. Have you all noticed this effect? Is anyone with me, I have not noticed you, you've not noticed that when you make a mac and cheese or something like this. And you it's perfect and you eat it right? When it comes off this stove that when you reheat it, you don't add a little more salt. You've never noticed this, or like when you cook or when you cook a soup, and it's got chunks of stuff in it. And it's fine the first day, the next day, you have to add a little more salt. No one's noticed this effect, because it's a real effect.

I think the problem is that in my life, I am adding salt basically always to all food items right before consumption no matter what has happened.

Alright, well, this is a true statement. The other thing that's true is is that other things like ground spices haven't been usually thoroughly exhausted into your product yet. And your act of masticating typically does French for chewing, it's not really fresh, doesn't break up those spices anymore. And so you're not getting a lot more release whereas you are getting more released as they say meld over time. So those I think are the primary two things I don't think what you're looking at is next is necessarily oxidative effects or any sort of other effect like that. Although could be who knows. All right, was that an okay answer? Yep. I can't believe none of you have noticed. I want all of you guys out there to notice when you put something away, especially cooks not As people sitting at the table eating, I want you to notice that when you serve it at the table, you serve it with a certain amount of salt on it right? And you allow people to add extra salt because whatever people not everyone likes the amount of salt. But you know what it tasted like when you served it. Right? When it's cold. Don't taste it cold, because that's different. Once it's reheated tasted again, tell me if it doesn't need more so unless you over salted it yesterday, in which case wherever from Brian yercaud on Instagram. Do you think pressing the solids from making stock with a hydraulic press like you do with nut milks would be of appreciate what kind of Esna Sasha love it. I love it. The D is alright. Like you would have those would be of appreciable value sounds silly, but I know there's a ton of liquid stock stuck in the veg and meat leftovers. Kind of same thing as using a duct press the old school friendship. I don't know. I mean, like my hydraulic pressure press now that the bar is closed is in storage. Otherwise, the next time I made some stock here, I would just I would just, you know do it for you. But I don't know. Well, John, what do you think? I think he doesn't care or I'd ask her opinion.

I think you'd get a good amount of liquid out of it. But if you know I think you'd also get a lot of like little solids and it would really make it cloudy.

Right but everyone loves a cloudy stock nowadays right? Do they don't they? I don't know. Like bone broth whole thing all emulsified sauces, all emulsified stocks. Yeah. So I'm gonna saying you have your regular stock does not like that. And then you do the super squeeze on it and you get the rest of the stuff. True. Yeah. Hold on one second. My kids for some reason think it's fun to let the dogs like scrape on our doors. You know, I mean, like all I can hit like when you have a 75 pound like black lab, like with its nails scraping me you can imagine it scrapes the hell out of your door anyway. They're still not doing it. Give me 30 seconds

This episode is brought to you by pasa sustainable agriculture, cultivating environmentally sound economically viable, and community focused farms and food systems. Pasa sustainable agriculture's annual conference is one of the largest gatherings of sustainable farmers, food system professionals and changemakers in the nation. The 2021 virtual conference takes place January 19 to February 5, and features more than 90 sessions on topics that include soil health, climate change, crop production, livestock grazing, urban agriculture, community building, food justice, and much much more. Don't miss keynote speaker Robin wall Kimmerer, scientist and author of braiding sweetgrass, indigenous wisdom, scientific knowledge and the teachings of plants. Learn more about pasa sustainable agriculture is 2021 Virtual Conference and register online at pasa farming.org/conference.

And I'm back that could have been the commercial break. Had I thought of it in advance, do we still do commercial breaks? How Does it even work, Matt?

You do? Indeed. And that will almost certainly be the commercial break.

All right. From Andre Garcia via Instagram. Hey, Dave, sorry to bother you. But I would like to ask you How can I clarify coffee? Thanks so much for all your help during these years. I wish you a merry Christmas. Wow. It's an old question. Andre coffee, not espresso, because espresso is an emulsification. But coffee standard, like drip coffee is already clear. If you if you were to take a pane of glass and pour it and look through it, you can read newsprint through it. Right? So it's not it's not really it's just really dark. So if if what you're asking is me, you could do a clarification procedure on something like an espresso I don't know what the best technique would be to break the emulsion and get all of the the non dissolved solids out mean I've never tried it and spins on other words, but or or even a larger centrifuge already know superspeed centrifuge. But if what you're talking about is making it clear, that's more of a distillation situation and coffee does not distilled very well, because all of the bitter stuff that makes it really coffee, like just doesn't distill. So you know, someone in the chat room or whatever, you know, send me some way of making something that tastes like coffee. That's clear, and I'll shout it on out. Is that okay? stuff? Yeah. Yep. Evan Kristof wrote in can you please explain your dilution ratio and liquid intelligence? I assume I follow order of operations just confused as someone as precise as you didn't use parentheses on page 123. For reference on dilution, Arliss and Evan, back when I wrote liquid intelligence lo these many years ago, bartenders constantly gave what they called dilution, but they never would say what the dilution meant. And so when I wrote it was already a loaded term, and so I wasn't able to kind of make up exactly what I meant. So back then a bartender, you didn't know if I said 20% dilution? Does it mean that that the drink is 20%? Water? Does it mean I've taken my initial base and then taken 20% of it. So on page 122, I write this I will just read what I wrote, because I was in a much better frame of mind back when I wrote this, I was a couple years smarter in reverse dilution is measured in a percentage, right? So all of my dilutions are measured in percentage. If I quote a dilution of 50%, that means that every 100 milliliters of original cocktail recipe will be diluted with 50 milliliters of water, and the total drink size will be 150. So I quoted it, because a lot of bartenders are doing it in the same way. Much like you calculate overrun in ice cream. So your initial cocktail is always scaled to 100. Right? And then the dilution is how much over that you. You create. So if it's 150, that's 50%. If if your finished cocktail is 120, that's 20%. If your finished cocktail is 200, that's 200%. Is that clear? I just need to make sure from people who are listening to me that I was clear in what I just said. All right. All right. And yes, there are better ways to spec it. But when you're already dropped into a pit of people saying all kinds of crazy things, you kind of have to deal with what the PID says the same way that now I say su V and when I don't mean su VT, I say because I've lost Ryan Fitz via email. Hey, BMD team, that actually is an accurate way except for Matt. Matt, you're not on the BDT. You're on the turbo team.

It's true. And rollover.

Yeah. But otherwise, that's a good way to talk about it. We are the BND. Team. We even had Rebecca the rest of the BNB indie team on the other day, you know,

is that what tire? BNCT that's it?

Is that true stars? Well, am I missing? Am I missing the team?

Yeah, you are, you're missing a bunch of people that are on the

Who am I missing?

Dave? Question is that?

I mean, I don't understand. I know where you're going with this.

I don't understand where you're going with this.

All right, you guys can figure out you're smart, are you? Right? Would you like we there's other people that we work with occasionally. But you wouldn't say that you would say that there are people that we bring in? I would say Rebecca is on the team. Right? Because like, you know, it's every you know, every day we talk to her, but I wouldn't say that. Anyone else like necessarily if our ship sank? They wouldn't ship sink with us. You know, I'm saying that's the point. Anyway, I don't know why but like, whatever. I don't know. It starts he's mad at me. I don't know why.

Is there anybody else on our team? No.

Well, the question is how you define team there's plenty of people that work with us, who we got our teams, we got our like, the people that we consult with for law for patents, we got the people that we deal with, with bookkeeping, we got people that we deal with for consulting on stuff like our aerodynamics, they all work with us. We are people who are negotiating other deals with us, as you know, we have plenty of people that work with us. It's just a question of whether they're people you work with or whether they're on the team. That's all I was asking. I see. Yeah. I think maybe it was what you're saying that you're like, I don't I don't know. I don't know why. I don't know what that meant. Yeah, whatever. Whatever. We'll get into it later. I'm sure I'll hear about it later. I made my first Beef Wellington, we're back to Ryan Francis question. I made my first Beef Wellington for Christmas. And overall, it was a great success. Good. For those of you that don't know, Beef Wellington is a tender line. Usually you'll see that off. You'll mix it with like duck cells, which is mushrooms and onions like simmer down slow cut fine. And pate. You wrap that sucker on crude and you cook it off, you know in a puff pastry and you cook it off and then you slice it. It's a best eaten at things like weddings, although they always ruin it. What do you guys thoughts on I mean, Matt, I know you probably don't have any thoughts on beef wellington, but what are your guys thoughts on beef wellington other words like, Do you feel any sort of nostalgic paying for it? Like, is it something that you like to see don't like to say?

No opinion?

No opinion. John,

no, I enjoy it. I made one for Christmas two years ago, it was very tasty.

I mean, to me, like it's got a very specific kind of retro, like childhood feel because that was more of a real dish when I was a kid. than it is now. You know what I'm saying? It was more even of a real. Like if you would go to weddings in the 80s they would have been a lot like volunteer was quite common. I feel like it was less common in the in the 90s. And probably, like, probably don't even see it anymore. Weddings do. Yeah, I mean, I haven't been to a wedding recently. Anastasia, you've been to weddings. Do you see it ever? I haven't been to one in a couple of years. Okay, well, a couple of years ago, which was more recent than me. Did you see them? No.

Or when you got that wedding invite in the mail and you like freaked out? Did you ever figure out who that was? I did. And is it someone in your life that you just forgot?

I can't talk about it. What?

Are you serious? John? Do you know about this?

Non? I didn't talk to anyone. I thought I told you,

John had to dig in through your email to find this person. He

didn't find them. John never found out who it was. And neither did you. We thought it was someone that we worked with. It isn't I know the story now, but I can't say it on air. Wow. Okay. Now, so you know, even Nastasia always gives me crap for not keeping secrets. Instead, she feels like we should. She feels that we could be rich today. If we didn't just give it all away as she used to say her grandma would do right now. What was it you said about your grandma?

No. Anyway, that's really shady. Dave.

How's it shady? It's

shady. Because you had John and I digging through like everything and then

you found out a month later. I found out a month later and you didn't even give us the answer. You don't care about my life. What do you care about my because you had us digging

through all your stuff. John, back me up here.

Yeah, we did do a lot of digging. Would be nice to follow up on that. But if we have this phone call later, we can talk about it then.

Yeah, but do you feel like I have personally? What's it called? Is do you feel as though an affront has been committed against you the way Anastasia apparently feels?

I mean, not really. But I don't know. Like, I guess Yeah. Why would you give us the update? It'd be nice to to know a little bit. Yeah. All right.

All right. So in my constant drive to perfection, I was wondering if you had any record recommendations for taking a duck sale to the next level or any other tips and tricks, tips and tricks to making a next level Wellington? Well, a duck cell is pretty damn good. I don't really know what you can do other than just cook it real long and low and slow. To get rid of a lot of the extra moisture without you don't want to go too much and you don't want the mushrooms become dry. But that's what butter is for. John, do you have any good duxelle technologies?