Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

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Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

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two cooking issues going live Lori side of Manhattan Corona chime on the heritage Radio Network joined as usual with the Stasi to hammer Lopez in Stamford Connecticut by the sound How you doing stuff? Yeah, I didn't think I was gonna have you on so I'm glad I feel like this is a bonus to have you on because we you know I thought you weren't gonna be on today but that's great. We have as usual John from the booker index Customer Service Representative extraordinaire. How you doing through more Thank you. And special guest Ed Cornell from no cold milk. Where does the word milk cult like in what sense cult? Like cult like Kool Aid like cult, like Jonestown?

I mean, I would there I think there's a bunch of like much better things you could reference than both Kool Aid and Jonestown. But you know, you can go with that if you want.

I mean, are you familiar with the fact that at Jonestown the vast majority of the people actually were drinking flavor aid because he was so cheap that he didn't want to buy the on brand Kool Aid?

Of course I mean, like in your final days, you do have to pinch pennies

that's the exact opposite time from when you pinch pennies like if you know you're going out, splurge why the Kool Aid you don't buy the flavor aid.

That's why the Halley's Comet guys got new kicks before they went out.

Oh yeah, they got outfits they got new outfits. They got nice matching everything they you know,

they found them with like matching Nikes on I remember that. Yeah. Yeah, I was

said they were all so sad.

So not that kind of cult.

I know but you know, like, you know, ice cream cold, you know, obsession

and more like cult like cult film.

Yeah, me both, you know, it's like

how long have you been doing the milk Colton DC.

I've been doing it about between seven and eight years. Yeah, so but only about seven, eight years. And I actually started doing it. About a year after I started listening to cooking issues. I was, I was living in Indonesia and kind of like listening to cooking issues every week. I think it was like, right, or the first or second year you guys started and then move back to DC and I was working in construction and food and restaurants and then started doing this as like a side thing and then started doing it full time.

What kind of construction did you do? I did

home renovations for a bunch of years. But then in like out was a general handyman for a bunch of years when I was in college and then home renovations and then doing restaurant build outs.

So it everyone has their least favorite things when it comes to doing renovation? What's yours?

My least favorite thing is probably electrical because I can do enough of it to actually say yes to it. But then it just takes me so long that it it ends up not being worth it. You know, like Plumbing, like I'll either say yes and do a good job or just completely outsource it. But I think over the years, you know taking electrical work was just like yeah, cool. You know, it's like you you want to say yes, but then you just get yourself into a job that you just sort of should have subcontracted out.

Yeah, I hate doing sheet rock.

Oh, I mean, once you do enough of it, you can just rock it out. I mean, yeah,

I mean, I hate doing like, like I don't get good. handles up. I don't like cutting the holes in the sheet rock. I don't like I don't like taping it. I don't like spackling it. I hate sanding it. I hate I hate taping tarps up to catch all the dust from the sheetrock. I hate doing sheetrock I'm like,

Hold on but wait I'm like why are you sanding? sheetrock? Not only is that going to give you killed lung cancer, but you're just not supposed to sand sheara

No, no, no where you put the plaster up like you like I'm not sorry, I'm thinking of Iraq. Oh yeah, no. So like I put up the sheet rock tape and I put that little line of the thing and I always put in too much compound there. And so I have to sand and there's dust everywhere. I hate it. I hate it. I really putting

up ceiling putting up ceiling sheetrock is the worst.

I also hate any renovation of old paint crap where you can't take everything off and you have to paint that that pink stuff on that like that like plaster well stuff. Oh my god. Anyway, enough of this will come back to all of these great things in a minute. We want to get a couple of things out of the way so Anastasia like often say she doesn't have any like new food news to report however, I consider what you did a couple of weeks ago. Food News, you You did you were living the you were living the coastal dream there.

Yeah, I had Alexa my friends Alexis and read over and read as an avid fisherman and he used your poles Dave, the ones that you

have here. It's actually DAX is Yeah.

And he caught a couple corgis, I guess. And then we were eating those in the in the fishing line was in the water while we were having dinner outside. And then all of a sudden it started really pulling. And so he jumped up and sat and reeled it in and it was a heat. It was a 28 inch. That's

just what's the key. What's the keeper zone right now? Do you even know? I don't really,

I don't know. 27 and 32 I think because every

year it's different. You know what I mean? Depending on what the stocks are like what the keeper length is, yeah, but strong, strong move right in the sound big striper. And you see you just fillet that sucker and ate it right. Yeah,

right off my porch too, which is like so crazy. It was so crazy. I've never seen a fish caught or eaten one like that before.

My stepfather. The reason that rods at your place is because DAX had expressed some interest in fishing. And my stepfather The only things he likes like wine cigars, fishing, and being alone during the time of COVID because he only ever fishes alone. He gets up at like zero in the morning and he only he does exclusively surfcasting doesn't like going out on boats. So you were living kind of like the best life to our to my stepfather could hope to live outside of the cape so had to taste

good. Great.

It's cool to be able to cast from your porch. Were you up high? Are you on the ground level up high?

Like not that high, but like three feet above the water maybe.

But like you weren't on your second level. Because you couldn't get back to cast you would be hitting the back of your of your like fake like, fake lighthouse. That's not right. It's it's not a lighthouse building, but you would imagine it would be you'd have

to, like, go inside to reel it in. That'd be weird.

Yeah, I'd be no good. Yeah, who wouldn't work? Anyway, very cool. Very cool. Very cool. All right. Bars,

you're gonna talk about the bar thing.

Oh, my God. Oh, my God. So Edie and John, feel free to weigh in. And in fact, John knows more about this story than I do, because he had the heart to read my email about it. And I didn't. But do you have any outdoor seating right now with the milk coat?

No. So we don't do any retail. We do ice cream for a bunch of restaurants here. So a bunch of our restaurants have closed and some have reopened. But there is limited outdoor seating in DC right now.

What are you What are you selling? Like, are you on average? Are you you're not doing any sort of home delivery to make up for the lack of restaurant business. Or

we've done some like, like there was a few weeks where we did some we did like a bunch for charity. There was this Baker's against racism thing who participated in and do delivery. But like we've I mean, we've tried to shut down as much interaction stuff as possible. Like we're just because it was bad here about a month ago. So we've just erred on the side of limiting stuff.

So where are you now with that?

Oh, I mean, we're just still like, you know, most of our restaurant customers are shut down. So we're just doing our grocery wholesale business with like a few restaurant customers left and almost no deliveries right now.

But has the groceries made up for the lack of restaurants?

Yeah, we I mean, we had a significant jump this year anyways, but like our typical April sales were like three times what they were last year and grocery channels.

So the fact that the restaurants went to almost zero was like, like, it would didn't affect because the groceries were so far up.

Yeah. But like, we're meant there's very few other businesses that are like ours in that. So it's like, I mean, it was it happened to be beneficial for us. But like, we're very one of the one of the very few people who are in that situation.

Right? Because I know some people who I don't know them personally, but like I use them, like people who are wholesale only. And like they don't really distribute to their restaurant distributors only. And they're hosed. You know what I mean? So

there's a couple people down here in DC, who are that they have essentially shut the doors of their business until further notice.

Well, I know some of them, like, I know, some of our suppliers up here now do deliver to home. So you'd like and what's funny is, is that they only chefs know to buy from them. Because, you know, like they're the only so like, I know, like bow

or a ship's belt or opened up for home delivery down here as well.

But I don't know, like, I don't know how whether that's actually doing anything for them. Whatever the Japanese supplier, what does it MTC whatever that were forget the name of it. But like, where we get the machinery, they're doing home stuff?

At the very least they're at least moving product that would have spoiled at the very least.

Yeah, yeah. So but for someone who has an actual grocery store distribution, you're saying it's it's workable?

Yeah. Because we were in like about 100 Whole Foods between Ohio and Connecticut in DC. And like, that's probably the bulk of our single channel sales.

What kind of pain in the butt is that to deal with the Whole Foods? You don't have to I tell

you what, I'll tell you what, because we go through a distributor, I just, I almost never talked to him, except unless they ask us for something. And I just take a really, really big hit but do volume. So I don't ask myself a lot of questions.

So presumably, though, you have to have like the hyper clean labels, like there's probably stuff you can't use that you would like to use, but you can't because of their dumb label rules. I'm not saying they're gone, but there is not.

It. They're arbitrary is what I'll say. Some of them are arbitrary. Some of them make a lot of sense, but some of them are very arbitrary. And I've been working within that framework for the past four or five years anyways, so you know what, like, I just it's just the cost of doing business. Yeah, yeah.

The Stasi and I haven't dealt with them since they got bought right stars. All the stuff we did was pre Amazon. Yeah. Can you imagine having to deal with a combination of Whole Foods and Amazon?

Oh, yeah, we would just become we should just become an Amazon employees at that point, you know?

Man, yeah, Anastasia and I almost for a minute we almost had a soda business. And we almost had a snack food business. And then we just free it. We were just like sitting in that in that kind of like Eldridge street hellhole and we're just kind of looked at each other. And we're just like, nah. Right? Good. All. Yeah. Yeah, we like, like, we looked out how many years we would have to, like, do stuff that we weren't interested in at all. And then be like, at the end of that we had like a 30% chance of of doing well. And we're like, Nah, right? Isn't that how it happened? Yeah,

yeah. It was not gonna make us any money for like yeah, a long time. Yeah, years

and years and years. Like oh, you have to like because like in the snack food business. It's not like one or two widgets you need to sell it's like a jillion widgets. And like Good Good luck co packing on snack. So for those of you that don't know when you come up with an idea, and unless you're big you have to then convince somebody else to make it for you because you don't have a million dollars to buy all of the extruders and all of that you don't have the trucking the warehousing you don't have the the the Fill pack they know that the way and fill packaging with the with the plastic sleeves that can purge okay, you don't own any of that stuff. And neither can you. And so you have to find someone else who's willing to package your stuff to your specifications. Then you have to jump through the hoops of getting your labels right for someone like a whole foods if that's the route you're gonna go and assassin I'm just like, the hell with this right? I mean,

anyway, yeah, I work with a bunch of people who are in that position like my friend Katie. She used to be the she's working Roberta's and Blanca. And she's started co packing in New Jersey, like a like a plant base and plant based food stuff. I'll shout her out here Kiko and she just transferred to a co Packer in New Jersey and like, yeah, she has to do an insane amount of numbers before anything comes around.

Yeah, and it's just a it's a daily slog with that stuff. You know what I mean? And then yeah, it's insane number of number I remember once we we found a co Packer remember this and stats here we found a co packer who would kind of do what we want. And the other thing is like for us like we were doing stuff that wasn't exactly like what everyone else was doing, obviously, because that's the kind of idiots that we always are. I'll try to find it before the episode is up. But Jack Schramm existing conditions, Jack Schramm said that my memoir should be titled, like, the best thing no one asked for. Right, because like, we make these things that are things that no one has asked for. And we try to do as good a job as we can at it. But if you make something that no one's asked for before, it's a pain in the butt. So anyway, we found this person to make the stuff but then remember this, he's like, I can't even turn the equipment off and on for less than two tractor trailers full of stuff. And again, that would have like, like quadrupled the amount of physical space that we had rented in New York is a nightmare. Nightmare, you know, I mean, where do you guys make your stuff

we manufacture out of like a like a shared kitchen space like we have our own pod of freezers and equipment. And we use offsite storage for freezer storage so we have like somebody a contractor come and pick up pallets of our product and take it to a distributor warehouse which is in like there's one in New Jersey and there's one in Frederick that we use but we manufacture everything from end to end ourselves which is both really dumb and really awesome.

And your your battery your continuous

batch we don't have the size to we might be continuous in like two years. But like right now like we just don't have that volume to justify continuous because it just like how does that make sense and stuff 100 gallons at a

time, right? Like in other words like how much would you have to change your flavors and your styles if you went to continuous a lot or not a lot?

I don't think I don't think a lot because you know continuous technology is gotten a lot better you know like continuous technology is probably just about as good as batch freezer technology right now and you know, it's expensive but like even with very against and everything like you're pretty much gonna get the same product from continuous and batch freezers at this point, maybe not 2025 years ago, but they're good now you know, what's your batch says? batch size we saw right now like our wholesale we me and my business partner we will produce pack and wrap like 2000 ice cream sandwiches by hand over the course of two days last sucks yes it does.

Yeah, I'm sure I'm sure your your next Nicola is going to go towards making that thing being wrapped not by hand.

Oh yeah, we've looked at a flow wrapper like like today after this. I'm just gonna. We're just gonna go downstairs and packaged ice cream sandwiches for five hours straight.

So are you in a parka inside of like a 20 degree Fahrenheit room like well But what are you what are you in? How are you wrapping these

we actually so we we do, we have like a really good system of going in and out of hardening cabinets and blast freezers where we get no product melt, but it took us years to figure that out. So we're going like we basically have like a really good routine where we hold stuff overnight in the hardening cabinet. And then so once it's cut and taken out, it's like at negative 20 degrees. So it can sit out for two minutes while we pack and then throw the finished product package back into a hardening cabinet.

So it's been a while since the staff and I have had any of your ice cream sandwiches, but what what So refresh me on what kind of technology thin, thin, thin cookie like vegetable like

one is really basic vanilla ice cream on a chocolate chip cookie like basically our version of a little bit better chip which but like a small like scatter, saltier square chip which but like not too big, but it's like, you know, it's reasonably priced like $3.50. And then we do an avocado ice cream bass with a chocolate wafer cookie, which is kind of I mean, it's based on an Indonesian Apple cut chocolate drink. But I mean, it's an ice cream sandwich. And then we're rolling out two new products this year, which are essentially like small, which are essentially our small versions of Klondike bars.

What would you do for a Klondike bar? Exactly? Yeah. Okay. Right.

Back to your story about the bar

when it's finished. Do you like Klondike bars? Anastasia? Is that your favorite ice cream? I like ice cream sandwiches. Do you like klondex? Better ice cream sandwiches better? Yeah. Now when you make these ice cream sandwiches, are you are you doing Carvel style, are you softening it onto the thing and in squishing it or use like say cutting blanks and then layering hardened blanks together?

Carvel styles. So we go out of a batch freezer into half sheets of cookies. And then let them sit overnight and harden and hardening cabinet and then cut them up we used to do the other way. And it just it just it doesn't get the moisture, you know, moisture management, right? Like essentially in because our goal is to have a cookie that breaks with your bite. And you know, if you harden and then pack together, then the moisture transfer we'll get a nice soft cookie.

And one more thing, but just ask. Alright, we'll tell the story. And then maybe I'll think of it. Oh yeah. What's that? What's the weight? What size is your batch freezer, though? How many? How many gallons are at what are you? What are you measuring? Are you measuring in liters courts? What are you measuring?

Courts we use in Carpigiani? lb 502. And we do like anywhere from like four to 16 core batch. And so for production, right? How long is that like 60 to 120 quarts over the course of a day.

But like a 16 Quart batch is 16 Quart batches. How many minutes on the freeze time?

Oh, it's pretty short. I want to say it's like if I mean depending on air temperature, it's like anywhere from like, eight to 14 minutes, you know? Dang, that's a lot of power. Yeah. A bit. Ours is a water cooled model. So it runs a little bit faster than the air cooled.

Yeah, the only I owned a water cooled, soft serve machine. Once I had to hook it up to my bathtub. It was a nightmare. It was a complete nightmare. Anyway, Alright, so here's the story. So you know, see what you think. And John, fill me in when I'm wrong. Okay. All right. So Anastasia and I, occasionally when we're on the West Fourth Street, New York City subway stop, which runs along Sixth Avenue so for those who've never been to New York, you can't picture this but it's kind of a it's like tourists or their students are there it's kind of garbage. Right sauce. Yeah. I mean, it's where my bar is. I love it is great. Like, you know, I've been going there like my whole life, but it's not like it's not like when people think of when they think of like, great New York. Am I right? Yes. Yeah, it does have a great dollar slice, which I've spoken about at length before so I won't get into it again. But there is like every city every place every area within a city has like scammers who have their own like scams, right? So like you know, when I used to live uptown there was the I don't have the money for gas for home scam guy right. But here there's a scam that Anastasia you said you had seen before? Right? I was with you? No no before like before

that I can do with that exact scam but similar. So like,

the first time we saw it, Anastasia saw it happen, which is like a scam. So like we're walking down the street. And it's crazy looking dude and crazy looking woman right? Which is like, like a technical In other words, like they look like something's up right? Is that a fair thing to say? Anastasia? Yeah, they look like

kind of like junkies actually. Yeah, so

yes. I don't know anything about their lives other than what we're about to tell you. So what they do is, is I think it's the guy right has with them some sort of terrible, like, like, like, you know that aluminum pan that uh that like a Greek salad used to come in or like when you got like a takeout lasagna and an aluminum foil like Migaila with with the plastic thing with the crimp edges if you guys know what I'm talking about. Yeah, yeah, yeah. So walking down the street with one of these clearly half feet and clearly like found somewhere, right? And then, dude, we'll bump into someone who looks young, or studenti or touristy or otherwise with money, and will very visibly make sure that that the food falls to the ground classic. Yeah, yeah. And then, like, they start yelling at the mark, about, I paid $8 For my lunch and blah. You know what I mean? And so like, trying to get money out of this person and the Stasio wanted to like go over there and give them a piece of her mind, did you not?

I think I told the guy that they were scamming it's a scam as we walked past it.

Oh my god. That's right. I remember Anastasia walks by and like and this is one of the things I love most about you Anastasia, right it's like at the box when you were screaming how much you were like hating what they were doing at the box. The Stasi will just she's not you don't let leave it inside right you're just like it's a scam it's a scam remember? Yeah, yeah, don't pay them it's a scam. Yeah. And I was like, love you status love you You know what I mean? And so then we went to the bar but get this does that dude did it to our bar to our outdoor seating he wanted to existing conditions and by the way, you can go to existing conditions now and today we're installing a tent so you're not even going to get rained on or Sund on when you're outside unless you want to be we have 1234567 outdoor tables all socially distance. And hey, Cuomo that's our governor here. We actually enforce social distancing even though we're a bar if you want to regulate social distancing, regulate social distancing. don't regulate wet how much food I need to serve you when you're coming to the bar. Anyway, side point. Sorry, not a political show. Sorry. Love Cuomo. Love the sausage and pep.

You might disagree with me on this, but I I respect a good scam. If I see a good scam going on, I would not interrupt, and I would just tip my hat. And if somebody has a good scam going, I tip my hat to them because they're just you know, they're out there. You know, people are gonna get taken advantage of you know, as long as it's not too

late. I'm gonna gut this dude, if I ever see him again. He This is egregious. He walked up to our place to the place where people are trying to freaking socially distance trying to have some sense of frickin normalcy during COVID time, right? They don't have their masks on because they're drinking and they're sitting in a table with a cocoon around them like we've literally built like a planter around them to shield them from this walks in. Does the salad trick to someone in our space because we have to have a sidewalk cut through like you're legally you have to have an eight foot sidewalk cut through through it right? goes through the whole drop my salad Schpeel gets rebuffed by Jack Schramm is like yeah, hey you scam artists scumbag Jack doesn't talk like that he's been on the show. So you can go to hear what he actually sounds like. The guy then flips out D social distances, everyone by approaching everyone and then rips all of our plants out of our planters and throws them on the ground.

Well, that's a little that's a little much. That's egregious. That definitely follows the egregious category.

Any messing of somebody else's business is egregious going to any one of my guests, and, and messing with them at all makes me really, really, really really want that

guy to stop him from ripping the plants that what were they doing when he was ripping the plant? So

what are you gonna do like first of all, like, you know, my bar is very anti calling the police on people. Right? And, and, you know, we're also you know, what are you going to do like you also don't want to approach an unmasked crazy as you put it in the Stasi, a person who looks like they have other issues other than the salad they've just thrown on the ground, right? I mean, like, what's the right answer?

Were the plants edible? You might have just been trying to pick a new salad.

Yeah, no. Yeah, they were not I think, like actively poisonous. But they were some sort some sort of tropical or semi tropical mono caught leafy plant inedible variety. And I just want it like what the hell man like? Like it's not hard enough already that I got to deal with your with you know, Do your do your scam? Like to them after they leave? You know what I mean? On the street? I don't know. I don't

know if that scam plausibly works when your marks are seated,

how do they bump into him when they're seated? I think it was they were getting their drink and coming back to their table, because the way it's set up is that we're not doing table service, like you go up. And it's like, it's like, it's like an old bank teller. So we have like, the giant spit guard, and the drink comes underneath the spit guard, like the way that like those weird post offices from the 80s work, you know, I mean, yeah, it's like one of those things. And so I think that they were coming back with their drink, and it happened. And I'm sure that that person, probably, I'm sure that the dude probably spilled the person's drink, as well. John, was that listed in there? And that

was not listed in there. I didn't see that. But am I getting this pretty accurately? Yeah, so first spot on.

Oh, my God, it's hated so much, although here's a scam ad that you might enjoy. In the early 80s, a friend of mine who lived in the East Village would whenever he would do outdoor dining, there was a guy on his block, early 80s, who used to poop his pants, and he would make sure to poop his pants and like keep them real poopy so that he was a malodorous like miasma of stench at any given time of Bo, and poop and general filth. And what he would do is come right up next to people who are trying to sit out doors and eat, and stay there until everyone would go into their pockets and give him the cash to leave. So what do you think of that scam?

I mean, it's effective.

Again, I think it's just not. It's like, what's the difference between doesn't make it? Okay, what's the difference between that I mean, like, I'd almost have more respect, if they did it mafia style, and they just approached the owner of the restaurant before service. And we're like, Listen, I am going to make it a living hell for your guests such that they will never come back to your business again. And you're never going to be able to have any locals. And everyone's going to say that it's a nightmare going to your place. Or you could just give me like 25 bucks right now for the day protection against my smell, right? At least that would be some sort of like, kind of like, have some sort of there's negotiation

happening. It's not there's not a hostage to take. And it's negotiation.

Right. Right. I mean, it's still wrong. I don't like any form of extortion, but it's like, I don't know. What do you think does? Yeah,

I think it's awful. Awful. Yeah, I have

a scam story.

All right, I would love to be with Anastasia when that happened.

A friend of mine used to represent the subway Corporation and all their slip and fall cases. And they had like a nice routine of people who would always come into the subway locations and slip and fall and Sue subway because they knew at the very bottom rate, they were gonna get 5k for their first slip and fall. And then like $2,000 for every slip and fall after that until they hit like a number. Because the franchisees were all protected by subway corporate and they were there we knew that if they went into a Subway sandwich shop that they slipped and fell doesn't matter how it happened. They knew they were gonna get a certain amount of money.

So like, what's the number you know what the number was?

Oh, I think they were getting 5k On their first slip and fall and then like 220 500 For the next two after that. And then after like three I think you'd get like three and then judges after that wouldn't they wouldn't even hear the cases afterwards.

So stuff is worth it.

No, that is terrible. That's

no no I'm saying like but like in this would you do a slip and fall for let's say you really needed the money now. Yeah, how much?

I just I wouldn't do it. It's it's embarrassing. That's embarrassing.

Okay, so like it's not like the classic Nastasia million dollars on this.

You know, we like doing like, more insane stuff for

Yeah, and as I always said, I'll do it for free. You know what I mean? How much will you pay me to fall anyway? Alright, let's answer some questions. Actually, Ed, we have a question coming up that that you might have some good info on and I will say things and you will tell me if I'm wrong or not. Not this one though.

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Trevor, I felt like I mentioned this last week, but I don't know Trevor wrote in and said in 2015. I said that tilapia is best cooked in a garbage can does this method still hold up? If you were going to cook tilapia at all? Yes, garbage can is as good a method as any. And by that, by that I mean, throw it in the garbage and eat something else. However, I'm sure you could make some sort of like Nastasia. If you remember when we did the Anthony Bourdain show and we made a tandoor out of a garbage can and a flower pot. Yeah. Yeah, so that would be another good way. Tilapia is fine. If you don't actually want to taste the fish. If like, if you're gonna like let's say you, you are going to Okay, do you like this? dasya or anyone? Do you like that type of that pre made taco seasoning stuff? Yes. Yeah, I do as well. I like it as well. I'm gonna go as I like it as well. We have it in our house because DAX enjoys that flavor. I have compounded my own and DAX is like, just use the taco seasoning. Sorry. So I'm like fine. You know what I mean? With taco seasoning. Other days is off topic. When Corona hit, we went out and bought a bunch of frozen veg and that frozen veggie has been sitting on our freezer like kind of not used. And so I was like, You know what, what the hell? So like we had a bunch of cut okra, I think was the only thing they had left, right cut okra frozen. Toss that sucker. Salt, pepper, a little bit of taco seasoning oil, onion and a couple of tomatoes. And throw that in it like 450 for like 3540 Min. Good. Not so much that it tastes like Taco just a little bit. What do you think of that? Sounds great. Oh, cheers. It's good. And it's not too it's not too slimy stuff. What are your feelings on okra?

I don't really like it that much.

Because of the snot or just other reasons now. What about fried okra okra like like crispy fried, where that's why it's fine. Anyway, so back to the tilapia. So if you're going to take and drench something in taco seasoning, which is how we got onto this, and then you're going to shred it up into tiny pieces. And you're going to use like, you're going to put it into a taco with like lettuce, and all this other stuff. You're gonna make fish tacos. At that point. Do you really care what the fish tastes like? You're not tasting the fish anyway. You don't I mean, then it's fine. In which case you should cook it in your garbage can Tandoor not the tent. I love tandoors I don't mean that tandoors are garbage cans. What I'm saying is, is that Anastasia and I made one out of a garbage can and some flower pots and it worked quite well.

I'm ashamed to say there was one restaurant I worked at where it was working on the line and we had a fish tacos and on the menu, we put them as red snapper tacos, but we really just gave them tilapia. Oh my sleeves. Yeah. That's bad. Yeah. and charge them red snapper prices, obviously.

Oh my god.

It was really messed up.

John, that's beyond that. Yeah. That's freaking dishonorable. Yeah.

I would the half my degree. Like,

I will take being a bad person before being dishonorable. Yeah. Right stars. You know me, I'd rather be bad than dishonor.

No one was like, wow, this is not good. They were just like, Yes, chef.

I mean, we all you know, told the chef that we thought it wasn't the right thing. Or you know, me and the two other guys working there told him that we thought it was kind of a trash thing to do. But he didn't really care. He wanted to keep his food cost down. Wow. And this was the kind of chef would like the whole time while we're all prepping and like getting ready for service. He was out on his computer like in the dining room doing who knows what, but definitely not anything helpful with the kitchen was a little frustrating.

Listen, I'm gonna go ahead and say people never do that. That is the worst even at home. Don't do that. Like, like, that's why like, I have a couple of lines. Just a couple, right? One is like, I don't tell somebody something's vegetarian when it's not. You know what I mean? I don't, I don't lie to people about what they put into their bodies and what you cook it's crazy. And unless the Stasi is playing a practical joke on a close friend, I don't think you do either, right? No,

yeah, I mean, they're not paying for they're paying for it and farts and funny but they're not paying money.

This guy this same chef that also told me I want to go other places. You weren't even like a lobster ravioli but he really just put shrimp in there. Oh, sorry.

I mean, while you are correct Wow. And That is a as I've said, as I said one of the great words in the English language I hope I never have to stop using it because of the two K's right sounds doesn't sound great.

Yes. Remember when I call a cop that?

Oh, yeah, I do. I do. Yeah, yeah, well, no, you call them the real one. And then you switched it to CLP Right. Like on the fly, you came up with it on the fly. Now you're a sucker cop cop. Right? That's what you say like you literally didn't he literally say What did you say? And you pull that out? I

said cop

Yeah, that sounds for you. Anyways, that is incredible. I'm still I am still taking a bath. Anyway, but just goes to show snapper red snapper delicious fish. Tilapia not? And when you taco fie them who can tell? right yep, I mean, you're dumping enough acid and whatnot on that you're not gonna get if there is any, you know, kind of dirty flavor on the tilapia it's gonna get covered up and like chemically leveled out by the lime juice anyways. So yeah, yeah, terrible, terrible people. He'll you should do tilapia and something else that tastes like dirt like beets. Like what if we did a tilapia beat thing so bad? Really bad? Yeah, yeah. All right. All right. We did Devin Patel's thing last week at the end of it right, didn't we? Yeah, we did. Yes. We're done. Yeah. Okay. All right. So Timothy Hellmuth wrote in via email. And Edie, I would like you to weigh in on this because I don't think we discussed this as some very clear thoughts. Obviously, if you think, hey, cooking issues crew, do you have any suggestions for improving the texture of popsicles made in a home freezer? At home home freezer? I've been mostly been blending various fruits with a bit of dextrose and sucrose syrup. Flavor flavors are by the way, when you say dextrose syrup, what do you really mean? No one actually has dextrose syrup, they have this stuff that is like has a dextrose equivalent, but it's we will get into it later. Flavors are? Why is it people who sell that stuff? Why don't they just write the D equivalent on it? You know what I mean? Like? And don't you find this frustrating when you're buying this kind of stuff like like like these serums they're all different, they perform differently. So unless you know the brand, the D equivalent, everything about it. I stopped.

I stopped. We make our own syrups. So like I stopped buying besides buying straight powders, like I just stopped buying everybody else's herbs because they won't like they like there. They won't show you how to use it like just totally unplayable a property.