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Hello and welcome to cookie issues. This is Dave Arnold your host of cookie cutters coming to you live from the Lower East Side of Manhattan New York City we got Anastasia the hammer Lopez from her undisclosed location in Southern California with the newly you know the newly whatever re in order to stay at homes. Hi doing their stars. Yeah. Good. Although she's not staying home because she's moving so she has she's homeless for like an hour. People don't need to know that. Now they do. They do. They got John coming from Lyme, Connecticut, home of Lyme disease actually is named after Lyme, Connecticut. So that's not just an unfortunate kind of thing. And John, tell me if you know this story. You're familiar with the company Deep River snacks they make potato chips.

Oh yeah. Great potato chips. No,

they were good. Actually, I enjoyed. So the owner of deep river they actually they're made in lime. Right so deep river Deep River is a town like across the river from lime across the river. And like right across the Connecticut River from lime. And lime is a little bit hoity toity and deep river. Like it's not you know what I mean? Like Deep River is like, like, that's where aggression comes from. I think it's old school, like, you know, kind of like, nice little place and people just up north Chester, which is where the artists saw the wit live is to like they like to look down on Deep River people. Anyway, I digress. So the reason it's called Deep River snacks is because the guy who lives in lime that started the company is like who wants to buy Lyme disease potato chips. You know what I mean?

Yeah. That makes sense. Yeah. Yeah.

We got Matt in his hidey hole booth in Rhode Island. How's it going? Going? All right.

We have an ad campaign here that I just saw the other day I walked past this poster, it was like have you tested negative for Lyme disease, you might still have lung disease. That's like,

stop. That's great. That's great. Remember, back in the day, I mean, like you know, now obviously is different. But back in the day I my one of my favorite ads was there was for some sort of disinfectant, like soap or spray, and it you know, God knows it, you know, going forward, what our collective immunities for other things are going to be like now that we've like lived in almost completely aseptic environments for the past nine months, right? Because I Didn't your parents ever used to tell you guys that you needed to, like consume a certain amount of dirt and filth in order to build up your immunity. Do you remember this? And yeah, yeah. And until recently, right, because of for obvious reasons. I've always been kind of against, you know, sterilizing every surface in my life because I'm like, I'd rather build up an immunity to like the small level of stuff that's around me. Anyway. So like, there was a, I forget which cleaner it was, but they were like, it was like a husband wife. And they were like, Honey, you remember that time? Like, like, two months ago, when you were sick? And you thought you had the flu? He's like, Yeah. And she's like, well, you know, maybe it was just a mild case of salmonella. We need to sterilize the whole frickin house. And then she likes sprays this like, like cleaner, because they're trying to get you petrified of your kitchen at all times. So I feel like the Lyme disease is the same things like, Hey, you had a bunch of tests that you don't have Lyme disease, you may still have it. Yeah, although I have to say undiagnosed Lyme disease is really terrible. Like, it's not something to mess around with, like, having spent a lot of time in Lyme disease Central and gotten it before like, under undiagnosed Lyme disease is no joke. But But how are you supposed to diagnose it? If you're negative? What do they want you to do with this information?

I stopped reading the poster at that point. So I didn't go down to the next small, the font size smaller. So I don't actually know what I was supposed to do about it.

Right? The What the What do I do with this information? Kind of

I was just like God, and then I ran away. So

so so not only did the ad take you off, but also it did not have its desired effect. Have you? Have you like doing anything? There's another there's another ad that Stasi went up after you left, so you haven't seen it. But John and I have seen it. It's like a sort of Manhattan Bridge goes from Brooklyn to Williamsburg. And we started from Brooklyn to lower Manhattan. And when you go across it, there's this big ad and it says, if like if you hate racism, no, if you like racism, delete Uber Eats all this stuff. But in giant letters that has the word racism, and Uber, and the phrasing of it is too complicated to immediately understand. It wasn't like, Uber hates racism, right? Or something like so blunt that like when you're driving in a car, you can understand what the heck they were saying, right? Instead, it's this complicated construction. Like, if then if then racism, Uber, so I was like, Uber's, racist. And then I was like, and then like, only like the next three times when I saw it, was it like, oh, Uber is trying to say something against racism, bad Ed, if I have to sit there and wonder whether your company is racist or not, what idiot sat by in a room was like, You know what, let's equal size. Fine. Let's just put the words racism and oboe right next to each other on a big billboard that people can only see as they're driving. What do you think, guys? Yeah, yeah, let's do that. Seems like a good idea. Right. Anyway. John, you remember, you seen that billboard? Yeah.

Yeah, yeah, we were in the car together was terrible is super confusing.

Yeah. super confusing. All right. So are any of you guys are any of you guys familiar with the Korean American food? Person? Monchi. Mom, anyone, mom? She's got like, 8 billion, like YouTube followers. She has several cookbooks. And actually, Anastasia, you're you're gonna like this. Guess what? Monchi I'm probably butchering the pronunciation Guess what? munchie translates to?

I don't know.

The hammer. Yeah, means hammer in Korean. Anyway.

So territory has taken? Well, you know,

I feel like in a different language, you can do it. You know what I mean? I feel like it's anyway. So she's enormously popular. And she had this recipe so I like I'm still on Turkey leftovers because there's just not that many of us and Trader Joe's Turkey was like 20 pounds. So like, you know, I still have turkey leftover. And so I was like, Okay, I'm gonna make like, I was gonna do like a turkey pot pie. You guys like pot pie, right? Yeah, I love pot pie. But here's my, this is a pot pie question. This is not what I'm here to talk about. But do you require that there'll be two crusts even though the bottom crust is gonna get soggy and make the leftovers not as good or are you okay with a one crust where the top crust is there and then you can just dig into it and serve it like out of a casserole dish thoughts?

I'm okay with just the top crust

Did you ever eat chicken mat or no? Is this just totally lost on you?

Pretty lost on me because I even when I ate meat things I just didn't really like chicken that much.

pot pies though. All right, well for those of you that don't know, have never been a child in America before. A pot pie is like vegetables you need to have your your peas, carrots, celery, right. And like a cream based like like a like cream based gravy kind of a situation. And which you know, if you're going to be a joker about it, you could use some sort of cream soup, right. And then typically hacked up chicken, but Turkey delicious in in pie format. And it's it's one of the great things. It's one of the it's one of the great, like comfort foods, I think, like ever. It's delicious. Anyway, so I was like, I'm gonna make a turkey Popeye and Jen was like, my wife was like, Yeah, awesome. I love Popeye. And then I remembered neither of my kids will eat the vegetable combination. It's in a pot pie. I was like, I'm toast, they won't eat it. And then I just have to sit there getting more and more angry, as only Jen and I are eating the potpie. And I just I was like I can't do it I can't do is like fine. I will make a turkey soup, completely devoid of vegetables and then just have the vegetable separately. So that's what I did. I made a light cream turkey soup. But then I was like, I still want some sort of dumpling thing. So I was going to do dumplings. But DAX had just made a second batch after Thanksgiving because he got really intuitive these Parker house rolls that were, you know, my wife's mom's recipe anyway, long story. So I was like, and I have a lot of leftover potatoes because of course I bought too many potatoes. So I have all these leftover potatoes. I'm gonna make potato dumplings. But I'm like, Well, I'm not going to make gnocchi because my Nokia terrible my Nokia terrible. Like I used to make really good Nokia. I made it like once a week and then somehow I lost the neck. And then when I read people's instructions on the internet about how to get the knack back, I just never make ones that I like to either do any of you guys make Nokia that you like, no. Do you do you ever tried, man He never tried to train he's never tried making Yoki before? Yeah, I don't know. No excuse. No excuse. John, how's your gnocchi game?

He's muted. He may be a call or something.

Oh, find out. Dogs barking dogs. No, I have never made me okay. What the heck? I know, I need to change that. Well, you

know, if you would inspire us by telling us how to do it. Right. We would try it but since you're just telling us you don't even know.

I feel like I feel like it's one of those things where like when you do it a lot and you have it you have it you have it and then somehow you lose it and it doesn't come back for a while. Like I need to get it back somehow. Anyway, so I was like I'm not going to do the gnocchi because no To hell with it. So I came upon this concept and the reason I made is is going back to two Monchi she makes this potato dumpling that does not seem plausible. I'm going to tell you what she does then you can look at look just look up potato dumpling the actual name for it which I'm going to butcher beyond belief is dumb. ganja on me, right is that these potato dumplings? The here's what she does. It contains get this only potato. When she starts fresh. She doesn't buy anything. Right potatoes, regular russet Burbank, which you know, for any of you listening outside of the United States is the standard US mealy variety, Idaho style potato that you buy. It's a standard Baked Potato Potato. And what she does is she peels it. She takes one of those, you know those kind of like Daikon style graders with like the hexagonal holes with the like little points that go up you guys familiar with? I'm talking about? Is this making sense to you? Yeah, yeah. So she's taking one of those kinds of graders, she peels it and she has greats to potato, like into like a cheesecloth situation right in water. And then the grates the whole thing, and I looked at the grading under my microscope, they're like little fine threads is what the kind of great because it looks like a pace. But what comes out as little fine threads. If you look at under a microscope, I had pictures, and then you rinse that potato stuff into a big bowl and you save the water, and then you squeeze the hell out of it. So now you have like super dry like potato like strands. You set that aside and you let the water settle. And the water turns disgusting kind of purplish brown because of the enzymes you decamped all the water off and a starch is like a cake at the bottom of your bowl, just a potato starch, and you take the shave potato, you put it back on top of the starch with a little bit of salt and you need it back into a dough and miraculously it turns into a dough and then you're rolling and balls between your hands and it holds it close together like a ball it doesn't fall apart. And then you boil it in in stock. She used an anchovy stock I use you know turkey stock. You boil it, and they stay home and they turn to eat almost like a rice cake, but the outside looks freely almost like like a miniature version of a snowball that coconut confection that used to buy. And I was like, this is a miracle, but then no one in my family loved them. I was like, Would you ever seek these out? And they're like, No, I would not seek these out. I was like, would you seek these out over a rice cake? And they're like, No, I would not seek them out over a rice cake, but still look it up because it's one of those things that you know, it's kind of miraculous that it works at all just a little bit of salt and a potato makes a texture unlike any potato texture I've ever had out of a standard russet Burbank, and it's not that complicated. But you know, maybe someone who's made this recipe can tell me like the game changer of why like, you know how I'm gonna get my family to love this, but I just thought it was kind of a miracle. Anyway.

Jim says the sounds like poutine rub pay, which is an Acadian dish from the Maritimes but generally gets stuffed with pork.

Hmm, I don't know. I will look that up. Do you have a you have like text me after this? Or email me the spelling of it and I will look it up. I mean, you know, I think almost anything is better when stuffed with pork, but especially bitter melon. You guys like bitter melons may not you met but you guys like bitter melon stuff with pork? Yeah, yeah, bitter melon stuff report this delicious. All right. So speaking of pork, Alex good he wrote in to Anastasia long time ago and I have an answer to yet hoping you can help me out with the plan I have on making better Chitra runs tutor runners. I'm sure that Alex has already tried this, but we'll go for it anyway. I haven't tried this yet because I'm concerned it'll explode in the fryer. Oh my god, get this the worst fryer experience I've ever had. I've had many fryer experiences mostly good, but some bad over the many years of do with a fryer was i i improperly made a falafel recipe. And it wasn't bound at all. You guys like falafel? Yep. Yeah, so I improperly made a falafel recipe and it didn't have an adequate binder in it. And because I had a commercial fryer 40 pound 40 pounds of oil commercial fryer. Like I never used to worry about overloading it so I put the almost the entire batch in like enough to cover the entire top layer of the oil which is substantial, and the entire batch of falafel instantly disintegrated into a like a layer like a blanket of falafel on the top of the thing absorb oil and sank to the bottom of my fryer. It was the worst frying nightmare. I think of all time. The second was the that wasn't a nightmare, but would have been the worst nightmare of all time is when Nastasia and I were with I believe fabulous Fabian von Hoskin. I forget Piper probably right. Was it Piper, who was there with us? And we were testing lowering a turkey into a deep fryer and we dropped it and had the fryer been on we all would have died. Remember that? Yep. Now

where die? Why would you have died just because it would have sprayed oil everywhere or?

Yeah, it would have sprayed oil everywhere we all live we all would have been toast. And then our response was because it was cold because we were running a dry, a dry run it was still oil so it was still messy. But it was a dry run in the sense that it wasn't on. We all started laughing because we're all dead now. It's awesome, right? That's

Yes. Yep.

Okay, back to Alex. Good question here. I want to find a way to make relatively flat you know, pork skins of consistent size. I plan to pressure cook and then grind the pork and or chicken skin and use transglutaminase to recombine it form into sheets and then fry which transport terminals do I use? I have your guide transmit Hammond ace is the enzyme that glues proteins together, but it doesn't really go into something like this. I just assumed G B. So GB is greatest bond the different transcript development offensive question since I'm deep frying, but I imagine there are other considerations in the choice that I'm unaware of. I know that I'll have to mess with ratios of different skins thicknesses, etc, etc. But any advice would be appreciated. Also, just check knowing won't be horrible failure is always appreciated. I don't think it'd be horrible failure might not work but I don't think it's a horrible failure. I have some model recipes that make this make sense for Modernist Cuisine. They have a traditional dish around where you pressure cook to skin and then dehydrate it and fry it. Oh by the way, I don't know that pressure cooking the pork skins in the traditional recipe is necessary Anastasia and I used to make them constantly unfortunately, and they smell terrible when you're making when you're when you're cooking off pork skins, and then scraping them because you have to scrape the fat off the back to get good kind of expansion. How bad do your hands smell Anastasia?

Well, we mostly did beaver

Yeah, we did. We did a bunch of beaver flapper that is true. But I just remember we used to we couldn't do beaver flapper for big events because we never had that much of it. But do you remember when we got that whole we get whole cases of pork skin in and then we would be there with the interns like scraping all of the stuff all of the stations in the and kitchen, like because we only had like an hour and a half so I was like get them in and get them in the water, we'd have to boil them. When you boil them when you're done boiling, what you're doing is you're converting all of the college into gelatin. Then when the collagen is turning into gelatin, there's a little bit of other proteins and connective tissue in there that don't solubilize and but that's the only strength of the pork skin right? So you have to let it cool completely before you even touch it because a pork skin that's thoroughly cooked through won't even hold its own weight when you lift it it'll just tear right but when you let it cool off and the gelatin sets it's strong enough to mess with that's when you scrape off the back and that's when your hands start smelling like pork skin which is just nasty in the same way that like pork stock John give me some give me some dropping some knowledge on the pork stock

Yeah, really unpleasant. Gi not not fun had to make one back when I worked at the breast one was we added pork shank for the chicken stock. But yeah, thank you

Why did you do you think it made the stock better?

I don't think so. She thought it added I mean I guess it does add more gelatin and money to the stock but I don't know I just I didn't see necessarily purpose. I don't know I'd rather just started more chicken feet or something like that.

Or how about this people don't know if you guys have thought of this before you know what you can add to stock to give it more gelatin if you already liked the flavor.

gelatin powder gelatin

gelatin. Yeah. Yeah, if you liked the flavor of what you're working with, and want to add gelatin, hows about gelatin, instead of stinky, stinky pork bones, it because he doesn't think like other people are like oh, well what you do is, is you take the pork bones, and then you put them in cold water and then you bring the water up just to the simmer. And then you scrape all of the steak off, throw that water away and then make a real stock where you're just getting the gelatin out of the bones and not all that stinky pork stock flavor or just use gelatin. I'm just saying. All right, and then ChefSteps makes chicken noodles where they grind chicken and then glue it the form into a sheet using Aktiva rm and then cut it into noodles and steam them this Okay, so look the the transportation needs noodle thing goes back to Wiley do Frane my brother in law, who one of his most famous WD recipes w 50 recipes was shrimp noodles where he just mixed shrimp and transglutaminase and salt and then extruded it out of like one of those Japanese noodle press presses into water and the noodles would instantly set into noodles that could be eaten like pasta, it was a great dish. It was a great idea. He was very mad that Egina moto the company that makes Aktiva RNA which is the transport emanates that they had basically stopped him from patenting any process because they had the way that they had organized their patents they were very good at it so he couldn't get any intellectual property protection out of that kind of discovery even though he really did do that. His one of his second great things and this is more apropos of what you're asking here Alex is He also invented the vegetable sheet noodle where you use you actually take like I said before gelatin so it's not going to matter much which Aktiva he uses he was I believe using Aktiva ti with further gelatin ones which is straight. So Aktiva RM which is the old school standard one is is is gelatin sorry, is milk protein casein plus enzyme plus filler. Greatest bond and the casein is the glue molecule that it's using to glue with the the helper glue GBX the one that you mentioned greatest bond is a mixture of gelatin and enzyme and filler while we use ti which is just enzyme and filler and then gelatin because he's like I'll add the amount of gelatin I want thanks which I think is a good idea. And that what happens when you crosslink gelatin with Aktiva is it becomes non thermo reversible. So in other words, the gelatin won't melt anymore, assuming that you crosslink it enough and use a gelatin of high enough polymerization. So what he did is he would take any sort of vegetable you want mix it with gelatin, add transglutaminase shoot it into noodles, let it sit for over a day so it can fully fully react. And then those noodles would be non thermal reversible. He could make vegetable noodles that you could then boil in water and they wouldn't break apart. Now you can do this and you're gonna have to test because the way that pork rinds work is is that the Hold on one second

Sorry the dogs were locked in a room and then whenever they get unlocked from the room they run around with happiness.

Oh yeah I totally just muted John thinking

yeah

anyways so where was I so like the pork rinds work because gelatin that is dried becomes plastic again as it heats up so do some tests I think it'll probably work while he said he thinks it'll probably work I texted him give it a shot. It's not probably it's de do one or two strips before you put the whole thing in your fryer and falafel up the bottom of it like I did, which is a nightmare. Long time we've had this on the on the thing for a long time and we haven't mentioned it so I think we should do you also have DAX Arnold? Yeah, give me one second. Mark from Kamloops. Martin Kamloops says. And DAX can weigh in on this taxi there. You're muted. You're muted my own son here. I'm here. I'm here. Alright, Dex. See what you think about this. Dax only cares about hip hop's I think this is more of a rock band name. But Mark from Kamloops says persistent. pinking is a great name for a rock band. What do you guys think? called College rock band. Yeah, college Rock Band persistent picking, I guess. Persistent. pinking of course, is the problem that poultry and other meats have where they just won't turn gray as you cook them, no matter how high a heat you subject them to, which is a nightmare for people that won't eat that meat. Alright, now, Dax has a request for the cooking issues listeners, you know, go for Dex.

Yeah. Okay, so our friends now we've been trying to find like regular spray cranberry for the longest time, not the winter spiced. But like the regular stuff. If anyone out there like notice how to get it, please direct towards my dad. I've been looking for it everywhere. And the only thing about this tax. I mean, I care about because I remember in 2018 I was able to just get it so easily. I can just go to target my friends now. We loved it. And then after that, it just went scarce. Like you just couldn't find it anymore. I just want to have it again.

Now what's wrong with the winter spice cranberries.

Right? Nothing's wrong with it still tastes good. But like, I still want the original. It's endorsed by DRAM, right? Yeah, and LeBron James. So I noticed two people endorsed by LeBron James with DRAM just helped them make the song.

Yeah, yeah. But it's not it's to you, it just doesn't bring back your your childhood as much as how do you know how do you know that it even exists? Now? Just we think that DAX is lazy DAX has done his Googling, right? It's not available here, right?

I mean, it is, but I'd have to pick it up in Alabama. And I have no means of getting there.

That's not here. Alabama is not here, Dax and how do you know that? It's actually available in Alabama? Could you call the store in Alabama and say, Are you sure you have this? Or have you not updated your stock list from 2018?

Yeah, no, I've been calling stores checking stocks you called a store in Alabama? Yeah, cuz I thought they would deliver but they don't.

I might be making a rundown close to Alabama meeting up with a brother in law from Alabama for the right price. I will get you some of this, but it's gonna be the less

why would they only sell it in Alabama DAX make it at all? Why would they only sell it in Alabama?

That was just one of the stories that I saw.

And what spice do you add to cranberry to make it into what's a winter spice?

I don't know.

Can you call every store between here and Alabama?

I mean, like I've checked a bunch of stores within like 10 mile radius,

bike bike radius. So here's DAX by the way, I've mentioned this on the show. Dax is a soda smuggler. Do you guys know this?

Oh, no. Yeah,

so DAX there's a there's a vape shop that aside from vaping, which you know, I do not endorse. They also deal in international sodas. And so, Dax has purchased some limited edition sodas from them for exorbitant amounts of money. But then when we were in Belgium, right before the pandemic, he noticed a rare soda which one was it acts like Fanta Exotic. Exotic. Yeah. And so he bought like 30 pounds, like, you know, like, however many two liter bottles like 30 pounds of Fanta Exotic and stuffed his suitcase with it. And brought it you know, whatever the weight limit was That's how much you know, Fanta Exotic he brought back into the country and what do you do next?

sold it to him. Sold it. He's

like, like DAX Is it legitimate rare soda dealer? Wow. Yeah, I mean, alright. Alright, so you guys have heard his request if anyone has the hook up and knows how DAX can get but don't don't come in here with your Winter spice sprites sprites. That is that is what a Joker would do. I'm telling you right now, Dax has already had the winter

spice still have some in my possession.

And he's fine with it. He's not hating if anyone hears this who was involved with winters winter spiced cranberry spray. He's not against you. He just wants some OJ might read about this next.

That is exactly correct. Yeah.

All right. Anything else before you sign off? Are you good? By the way? Oh DAX told his teachers because he's theoretically in quote unquote.

Well, I'm gonna be closer now. I'm not in class. I know.

I got you didn't have to mean you go by saying you needed to go to the restroom. No, I didn't have to. Hey, for those of you that don't like have access to kids, what percentage of the kids in quote unquote online school now actually just turn off their cameras and their microphones and do whatever they want during their class sessions?

I would assume all of them but I don't know. I'm not around. I

mean, seriously, Dax give me a number what percentage?

I mean, I don't know. Like the I don't know who's doing what behind the camera.

They're not there. Oh, so

you think that some of them have turned their camera off muted themselves and are diligently studying with the teachers? I can tell you what percentage

little insight into the state of our schools people well, thanks tax for that. That plea for Sprite.

Thank you. Alright, bye, guys.

And Stassi doing the Booker. Goodbye. I love it. The only Anastasia and I know give me the booker goodbye against us. I can't because it's not I can't not do because you can't hang up. Okay, let me just ask you said that she asked to leave hard at one because she has to go do stuff right. So when you when it comes time for you to leave, she's gonna do it to do the book or goodbye so everyone can get the book or goodbye. All right. Don't forget, I will not enter

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Okay, Joe Thompson wrote in about rye bread, because he worked on Adam Leontief recipe for rye bread. That was a while ago. Listen, Joe, we understand this. We have. We have given this question to Adam. Right. So when Adam gets back to us, I will tell you the answer to your to what he says about your rights. Do you text me? I texted him, but I did the lazy persons text, which is I literally took a picture of my email that had Joe's question about Ryan and texted him the picture. So when you look at it, it looks like a dot matrix printer. You know how pictures of of monitors look like weird little squares and you haven't come up? Because of the aliasing effect. Yeah. All right.

Did you text him like do passive aggressively text him a picture of you having already forwarded him or like the email that you sent him?

I would appreciate I didn't send him an email. I think the Stasi sent him an email. Okay.

Yeah, but you didn't ask any question under the photo. You just sent a photo with no context.

No, I Okay. Okay, here's just so you guys can judge or not judge. This is what I said. This is how I write texts. Howdy, Dave Arnold, here. I hope you are. Well. That's my standard. Then I said, I had a question from a listener on your rye recipe. Thought I'd go to the source. Sorry. So last minute that I sent it today. And I texted him a picture of the question. Is that an acceptable way to do this?

I'd say he's not gonna get back to you.

Like ever? Yeah. Okay. All right. So I did a little more research on a question that came in a while ago. So let's, and I think I have an answer for you. Hey, Lisa Somerville wrote in. And remember, we said this before, but she is 43 female, married and buys any gadget she wants. And both for the home and for the bakery that she owns with her husband. Anyway, so what she said was that she had a student who used to tell her about a German bakery where she used to work that made their own quote unquote vanilla flavor by combining prune juice and vodka. I'd never heard of this. So I tried it equal parts prune juice and vodka. At first was terrible. But after letting the mixture sit at room temperature for a week or two, it tasted surprisingly like vanilla. My question is, why does this work? I'm also curious about the history of this, but I'm guessing it comes from a time when Vail beans couldn't be transported because of wartime any insight on this would be appreciated. Thanks. Love the show, Lisa. All right, I did a little more digging. And there is nothing near thing that I was able to find on there being actual Van Alen in prune juice. Now, what I did find was W Dennis wrote an article in the Journal of Industrial and Engineering chemistry in April 1911. Saying the detection of prune juice and caramel and vanilla flavoring extracts. And then it said the for this is from 19 Actually 1910 October 12 1910 I guess it was published in April 11. The foreign coloring materials mostly most frequently used in the preparation of factitious vanilla flavoring extracts are caramel comma prune juice, comma and coke tar dyes. And so, and there, it was more difficult to do detection tests for prune juice than caramel color. And so anyway, I think that this practice started. As a way to make fake vanilla look more better. A fake vanilla is all based on Van Halen. And Van Alen was one of the very first isolated organic flavor molecules and also one of the first ones to be synthesized in the laboratory and it played a huge role in the development of the flavor industry. In fact, it was one of the main pillars of the flavor exhibit at the Museum of food and drink did way back way back in the day. And it was actually a German going back to Germany in the in the 1870s that had the first factory that was producing artificial vanilla make vanowen producing Vanderlin to make artificial vanilla in the beginning it was quite expensive but by the time this century roll rolled around by the mid 20. Last century sorry my my century the 1900s when in the 20s and 30s they figured out how to make it out of lignin which is basically pulp and it became fantastically cheaper but early I think people were using prune juice and other things with a little bit of Andalan to make a closer fake vanilla than just a clear clear Vanderlin would be so I don't I think it's probably maybe reminiscent of it from a color thing but I couldn't find any actual chemical overlap. Also interesting Did you know and I did not know this that prune juice is a common additive in tobacco for smoking because it adds sweetness and it has a couple of other things but it harsh is the harsh is it and some cigarettes are up to a half of a percent that tobacco is up to half a percent of have produced Do you aware of this I was not. And also on prune juice as being the laxative extraordinaire for for the old geezer community which I am rapidly approaching. The sunsweet Corporation says that it is not just the high fiber improved use that gets your motor running it but it contains more SORBA tall which is a laxative in large and greens than most other fruit juices. So there is the poop effective element of the prune juice for us. That's a little bonus you're getting in your prune juice research today. You like that little bonus? Yeah, yeah. Okay, now listen, Michael the hobby wrote in about pentatone Now we will have a discussion now starts here. You don't like peloton, right? Is that one of the things you don't like?

I do I like Oh,

who do I know that doesn't like it then I know someone in my family or like close friend doesn't like it now I gotta figure out who it is. I just assumed it was my biscuit hating friend of Stasio. But huh All right. Well, so John was proposing who you propose you're trying to get on?

Like a Roy from Penn Antonia by Roy who apparently makes excellent pennant on this Yeah.

So should we should we save that so the question was on for for the Pentagon they make a very stiff starter called a pasta Madre and there's lots of things about do you have to wrap it in this and booboo and Boothby. So maybe we should just hold this off and you know in case we get them on we can we can ask them now

Yeah, that's why we want to do

this last year. What is your? Was it math? It doesn't like it. No, no. What are your guys thoughts on using it in a French toast style situation?

Yeah, that sounds great.

Yeah, yeah. It's so if you don't find it to be gilding the lily, no. Yeah. No. What about brioche french toast?

Highly in favor?

Hmm. What about actual old school French toast like pan produce style where it's like started out as like a stiffer, more rustic bread. You let it actually freakin stale. And then it's you have to soak it up with like, a lot of liquid because it that bread is actually kind of gone into into its zone. If any of you guys like that style of French toast, it's a much firmer french toast.

I just did that last week.

Did what would you prefer the softer, more kind of, you know, like the brioche slash where there's already like,

No, I mean, that would be that would be nice. But no, I like having the option to make use of the stale bread via the the old school way of doing that.

I wonder what percentage of French toast is made uses stale bread, roughly zero, like not zero, but like very small amount, right? I think most people make French toast with bread that you could actually eat right now and be happy with?

I think so. Especially because what percentage of French toast has eaten at restaurants? Probably a very high percentage, like diner

style restaurants.

Yeah.

Do you know what I try to emulate once and I think I've mentioned on the show. And he all of you guys, I think would have just missed this. will miss Darcy would have just missed it. You guys would have missed it by a lot. But there used to be a restaurant called the Royal Canadian Pancake House where Sylvester Stallone went I've mentioned this to bulk up for Copland. And their whole shtick was, you know, giant size things. And they used to take, I think it was like a whole holla or some sort of like, egg heavy could have been like could have been embryos, but as a whole loaf of bread. And they somehow sliced it. So that opened up almost like a blooming onion. And then they soaked it. And then they developed a deep fry basket where they just put the entire loaf into the deep fryer at once. And deep fried it to make this like ridiculous, like absurd, really, when you think about it french toast, I have to say was not bad. And then I tried recreating it once I was unable. So if any of you have the recipe for the Royal Canadian Pancake House, hold deep fried french toast, because it was never important enough for me to run through all the tests that would take to actually recreate it. But that sounds like kind of a fun party trick once more than three people are allowed to get in the same room again together, right? Yes. Yeah. All right. Steven bass wrote in via email, could you please share the spec for the corn star from the old book or index corn star with a C corn was a recipe by Austin Hennelly who is now he's still a major domo, right? It's major major domo reopener everything's closed now again in LA but anyway, from Austin Henley. And the recipe was first you had to make corn infused right. And for that recipe, he used Knob Creek, right. And it was a 750 of Knob Creek and then 150 grams of freeze dried corn powder. We got it from milk bar because I think they used to use that in their corn cookies, right. But I think you could probably just crush up freeze dried corn. Then he I aside it for two minutes. You know my rapid infusion technique probably with two charges in a liter bottle and then strained it and I pressed it and then put it in a centrifuge to get rid of the solid so that was a pain in the butt to make. And then once you made that it was that then a half ounce of lemon juice and a quarter ounce of jam cane which is an expensive cane syrup. But jam cane is a lot thinner than Steens which is the corn syrup I've been using at the house, which is delicious, so you'd have to adjust the recipe a little bit because Steens won't Jager but jam cane probably will 11 dashes of black pepper bitters, I think they used a simplified liquid intelligence recipe so my recipe for black pepper bitters uses Q Babs grains of paradise and several different kinds of black pepper cubes underused love cubes also love the Word styles. What are you think of the word cubes? Cube? Yeah, right. It's got two bees in it with it how often you get words like that cubes. I think they simplified it tells us about black peppers because no one wanted to go buy all this stuff and four drops of Shaylee a saline solution that's 20% saline solution shaken on a shake it on a on a big ol rock poured over a fresh big old rock and serve it with a snack, oh no serving a coop and put snack mix on the side, I have to say, that drink made it on the menu because Austin decided everyone always decided whenever we would have these kind of meetings. This is both existing conditions, even at the French culinary with the interns. Anytime I would say I hate something, someone will be like, that's the thing I'm going to make for you and make you like it starts true or false. Everyone always does this with me.