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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This week on meat and three we look at how we've adapted to a new normal during the pandemic, from the business of restaurant tearing and the new habits of composters to learning from the past to prepare for the future. We're exploring what came before and what lies ahead.

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Stassi what's hot like?

I think when it's like at Heritage where they have the Jumpstart where

you accidentally say something live on the air that you don't mean to which technically we're all doing right now.

Hello and welcome to cooking issues this is Dave Arnold your host of cooking issues coming to you live with a low recite Anastasia the hammer Lopez from Stamford, Connecticut. John renewal from the Murray Hill. Mat from his Brooklyn booth booth it and today's special guest

out all millennion JT,

where are you hanging out on?

Upper West Side?

Upper West Side. Oh yeah, you live in the Upper West Side? Yeah. Pretty new work down and you work down in the initial it's kind of a crab commute to my right.

I just ride my bike so I don't have to take the train.

How long is how long does that bite that 3035 minute ride? What is it?

Little less like? 25? Probably.

I like that. I love a bike ride. I don't have my bike my real bike anymore. Now I am a city bike guy. So are you like I used to be where you hate locking your bike. So it's just it goes from inside the inside and you never lock it anywhere.

That's exactly how I do it. It goes inside the restaurant where inside my house and that's it.

Yeah, my old chain used to weigh as much as my bike and so I just never carry it around with me, which is why actually city bike makes it kind of more convenient for running errands where I'm not allowed to bring my bike and for those of you that don't know, I've never ridden a bike in New York City. There's all of these buildings with all these crazy anti bike policies. And when you ride your stars, you remember this when you had the folding bike? Oh, yeah. And so what you do is is like, you ride up to the door, and then you're like, because you know, you're about to have an argument with this fool. You know what I mean? At the front of the building? And then you're you know, you get all you get all bent styles. How many arguments did the both of us get into with people about our bikes?

So many but Dave, what's worse on a city bike seat that keeps falling or sticking handles? Which one would you rather,

but I can only have one. I can't get both the falling seat and sticking in. What's the I think actually, like the falling seat is maybe worse, like the slow falling seat on like a relatively long ride, where you're like, it's going to hold it's going to friggin hold. It's going to hold and then like, and then you're like, you're going, you're going, you're going. And then like, all of a sudden, you're like, I'm, I'm that old man who has the adjusted seat with my knees in my chest. You know what I mean? Like, because I hate those dudes. Yeah. You know what I mean? Whenever I see someone and their knees, their legs never go almost straight as like, look around people. Like if you don't know how to adjust a bike seat, look like look it up on the internet's and then look around you and so many people have their seats too low. Guys back me up.

We're gonna say Look around you for examples. I was like, Nah, man, so many people are wrong.

Yeah, dude. Everyone do everyone. Not everyone. A lot of people have their seats too low and you're just giving up power. That's why I'm you know, it's probably we should we need to come up with a non offensive term for granny gear because I know some grandees that can kick most people's behind. But you see these people in in these in these gears, where they're, they're pedaling like a mile a minute and going one mile an hour and you could get the extra power and spend less of your own energy if you've just adjusted your bike seat, right. Stasi what's my other big gripe?

Um,

come on for the for the web.

fixie earphones in. Oh, I

hate that any any combination of not paying attention while you're on the streets of New York like gives me real bent the underinflated tires. I hate I hate seeing people with under inflated tires. I hate it. You know what I mean? I mean, look, it's on them. It's for them. But like, why are they wasting their energy? What do you guys think you guys with me on the underinflated tire thing.

120 psi. And it's the only way to roll.

Man although I used to go wherever it was not this is not biking. It's not biking issues. I wish we could get the bike snob on though. And just like is the bike snob still have a blog? Or is that is that over years ago?

What was the what was the

bikes? The bikes Nam was a like a mystery. A mystery New York City biker who just went on. I don't remember whether it was a blog or a Twitter account. And they would just post pictures and vitriol and hate just pictures vitriol and hate. The Stasi Do you remember the time that you you remember the time that you were biking home from the radio show? And like for those of you that don't know, like regardless of what Neil Diamond says Brooklyn roads are the worst or the worst to good Neil Diamond song but the actual Brooklyn roads are terrible. So we used to have to ride up Bushwick which was just one big concrete mogul after the next because the concrete trucks would drop their concrete and aggregate on the right where the bikes were supposed to drive. And then remember, we would turn on on on whatever that is grand and we will go up towards the bridge and there is that life ending pothole that you took and it flipped your bike you remember that?

Yeah, it sucked as it was right in the bike lane. In How do you even

get a pothole in a bike lane because potholes are supposed to be caused by big trucks with their tires? You know what I'm saying? Like how do you even get I even get a pothole in the bike lane.

there and as they painted the person just laugh that's gonna really ask her to screw somebody Yeah,

you think like they came out with a jackhammer in the in the middle of the night. But it speaker middle of the night in New York City over the past couple of nights and we'll get to cooking in a minute people over the past couple of nights in New York City. People have been setting off fireworks in all of these neighborhoods. Where are all these fireworks coming from now? I'm not against that. I love fireworks but like what is this all about?

Open up like they're they made the market less restrictive, basically. Wait, so

on some of your bartenders like inst gram stories that it's like the police that are creating bomb scares for people late at night.

Well, I mean, I've heard that. I've heard that however, like, I just like, I don't think anyone's. I mean, like, I don't know, maybe. I don't know. It doesn't sound frightening. They're doing it in my neighborhood. And it doesn't sound frightening to me. I'm like someone who's setting off fireworks. The very first one you hear you're like, is that a gunshot? But then no one has that many bullets. Nobody. Yeah, you know what I mean?

Well, and the last couple nights, I've had a perfect view of them from my apartment. It's like I live in an amusement.

Oh, man, I can't see them. They're setting them in my neighborhood. They're setting them off on a park that I don't have a direct view of, which is kind of depressing. But wait, so you're telling me I can buy real fireworks in New Jersey now mortars the whole nine yards?

Yeah. I mean, I don't know exactly what they do. But there were two states that were close by that have like loosened up the rules and that's basically the supply side reason for why the

other ones see the way that Anastasia and I've had to run our lives. It's like, are we going to New Hampshire or are we going to Pennsylvania those are the two choices. So you know, Jersey, you know, I grew up there. I'm gonna take back anything negative Ofsted if you've allowed mortars, like real fireworks. The weird thing is New Hampshire Live Free or Die state. You can have the full size or you know, as big as is federally allowed mortars. For those of you that are a mortar is mean, aside from military a fireworks mortar is a charge where they set off a launch charge. But as soon as it leaves the tube, it's no longer powered. It works like a bullet. It's ballistic right now. Those are legal in New Hampshire, but nothing that has power once it leaves the ground is legal in New Hampshire. So you can have this giant mortar that you could, you know, blow your entire face off with. Fine, but you can't have bottle rockets in New Hampshire. How dumb is that? Okay, yeah,

okay, I because I remember my brother talking about going to Tennessee, because like Tennessee was the closest state where there were basically just no rules.

For Pennsylvania. As far as I can tell, Pennsylvania is open for business and fibers. Hey, stars. Remember when we went to Wisconsin, and we landed? And we realized this is the problem when people when people like I understand that why we shouldn't have fireworks in New York City. I'm not come on. I'm semi reasonable here. But it's like, as soon as the Stasi I landed, we looked it up and it stops us like fireworks are leaving legally. We're going and so we went and we bought how many fireworks do we buy? Anastasia? She gone? Where she goes, No, I

hear so many.

Yeah. And then we set them off in the middle of Madison, Wisconsin, which was not a good idea really ticked off our hosts. We right in between where they like with the two lakes or whatever, the two lakes are named in Madison and and we set off this like big fire show. And everyone was like, What are you stupid? And we're like, yeah, pretty much. They're legal here. And then that was it. It was good news. All right. All right. So let's get to, by the way, anything, anything to report over the last week? Food wise?

You do?

I do. But no, I'm talking about me yet. I will talk about my stuff in a second. But you guys have anything? No. I didn't an All right. Well, you know, for those of you that listen, last week, last week was my 25th wedding anniversary. And so because I you know, we couldn't have a party and also, you know, Jen, my wife couldn't have a 50th birthday party. I was like, I want to make a nice meal. Although as Anastasia pointed out, making a nice meal is not the same thing as doing something right.

That is true because it's more for you to because what you need like some special brand new we're super excited about which was I believe Jen's game for her 25th anniversary.

So so me I've been baking a lot of bread which we're gonna get to in a minute. I'm trying to remember what bread I did make bread for that night but I can't remember which one of the lows I did that might have been?

You remember is the one that Jen specially requested from you. Please please.

She's like I'm dying for the Red Five Dave can you give me the Red Five? Can you give me the Red Five because you haven't yet baked with Red Five that you've milled so I'm so excited for it. That's what no she actually she asked for steak. So I went to I went to Japan premium beef now that shop there's one in Brooklyn now but there's one in you know in SoHo and they're open now you know social distancing rules and whatnot. But you can go in and get your get your your wagyu on so I got some a five mins yaki I got a filet Now listen, for those of you that hate on filet mignon right you're hating on it why why are you hating on it because it doesn't have a lot of fat and right it's relatively neutral but in this kind of neat dude. It's a big fat block and a five like a five filets is an amazing texture. And Jen nostos even though I'm not a fillet guy, Jen likes the filet. So I got a filet not a bad guy, right? Yep. Yeah, like Yeah, bad guy. And then I also got a piece of the sirloin cap. You know how they chop it into that kind of square, like that's that kind of rectangle like flat thing. And then some pre sliced short ribs that they intended for you to flat grill. I took the short route pieces. I cooked them at 54 Five Celsius for about 20 hours, chilled them refrigerated them, so that I could sear them fresh and have them be tender. I then did the sirloin cap at 54. Five for an hour dropped to 52 for an additional four and a half hours. I then did the filet at 52 for an hour dropped everything to 50 pulled out seared served, and I did to serve with it. Jen requested brussel sprouts because that's your favorite vegetable. I also got me some fiddleheads and did the Blanche Why does the Blanche water on fiddleheads turn so disgusting? Do you guys have any ideas? Remember Blanche fiddleheads? I don't know. Adam ever

Blanchfield heads I have it gets pretty gross. Yeah, but

how why is it so wrong? What do you mean? Well, first of all smells better.

looks crazy. Disgusting. Like like blanch water. Really? Yeah. Bland, gross. Like, like, like dark, like crazy. And I know that like look fiddleheads for those of you that don't have fiddleheads some people I guess call them closures but I've never met anyone who calls them closures are called fiddleheads. You know, and they're their baby firms, they come up in there. So if you've ever seen a firm come up, it comes up and it looks like the top of a violent fiddlehead. And if you get the wrong ones, they're mildly poisonous, right? And they don't raise them right out. And they're all wild. All wild African. Yeah. Oh, well. And so and they were big in the 70s went back out, came back out back out. They come in and out. They come in and out. And they're all semi because like firms like aren't really designed for humans to eat them. So they're all kind of semi not good for you until you blanch this stuff out of it. Would you say it's accurate at him? Absolutely. No. But so you blanch them. And also you have to buy him fresh. They get really crappy fast. You know how like, you know how bad the herbs starts turning crappy and black and slimy and nasty. fiddleheads do that real quick. So you don't want to have them sitting around. Would you agree with this? I agree. Yeah, it's because they have all of the pre leaves, which are leaves in there packed up, right? So if they don't unfurl, they tend to rot really quickly. Anyways. I don't know why but the blanching water turns this gusting and then you gotta like, you gotta blanch them. Are you a believer by the way, Adam in the in the ice water after the blanch. I'm a believer in it.

Big time. And I like to salt the ice water and the blanching water both salted

up fancy, big fancy. I like to blanching the ice water. That's the strength right there. But for those of you that don't know, I know Modernist Cuisine said something about how like cold water doesn't you know, listen on a small vegetable, right? But like you take it until you take it under the limit. Don't take it to the limit this time. Take it under the limit. Pull it real fast. You want to wrap it This isn't one of those things we're old school I think is right rapid boil very salty water. And then you shock it in the ice water to stop the cooling and that's the only way I know to have the color not turn gross. You know what I'm saying? Absolutely. Or to overcook it anyway then clicks on pay it out. And then it served them kind of cool. You know what I didn't buy that they sell it Japan premium beef. They sold there was I'm supposed to not spend that much money. And they were selling every US the Kampot pepper and if you guys ever used the Kampot Black Pepper number. Oh, it's apparently the world's fanciest like Cambodian pepper. And it was there and I passed and the minute I got out I was like I regret it. I regret not buying that pepper. How much was it? I don't know. It was a lot it was like $14 and I was already spending so much more than I was supposed to spend on the beef that I was like I mean you know what the thing when you're there and you know that you're gonna regret it and yet you don't do it anyway and you get out and now I've been looking on the internet for like the best deal on Kampot pepper but I know that if I bought it there I know I wouldn't it would have been fresh because they only carry really good stuff there. And then if I order on Amazon, like some idiots probably had an unaired Condition Warehouse for like a year and a half waiting to push Kampot pepper on somebody and so it's just some some garbage in a warehouse you know, I'm talking about as a minute, but when I was on the bike, I had the mask on I had the meat everything on my back. I wasn't gonna go back and be like, some Kampot pepper. You know what I mean?

$14 Dave, I mean, come I believe.

Oh, you're gonna sink you might as well drown.

I agree. Completely.

Yeah, I guess Hi, I'm gonna use that phrase, if you don't mind if you're gonna say, and then I did some baking so I made for the first time because Booker has been making cake. So Booker that happened in the last week right Anastasia Booker brought you your cake or was that two weeks ago?

No, that was last week. Yeah, she

says something happened. Look Nastasia asked for her patriotic red white and blue sprinkle cake. And in Booker brought about What'd he do?

He smashed

first of all, do we did we talk we talked about the sugar explosion last week, right? Yeah, yeah, so maybe you already had the cake. So the sugar explosion happened? He had not enough icing but he did a decent job anyway and then he does. The cake was taller than the carrier so you just like and smash the carrier into the cake. I was like, You know what the hell with it to hell with it. We

got here we sit in the back of the car, just flings flings the cake into the back seat like it does like you know a 360 in the air and then lands on the on the other seat.

Yeah, yeah, yeah. Anyways, so I haven't been baking sweets because Booker's been, you know, interested in making cakes but for though

but I must say Dave, I had people over on Saturday, and they thought it was a milkbar cake. Oh, yeah. Did

you? Did you do the Angela? Gobots Goldenrod pastry technique and slice and then freeze it?

No, I should. Yeah. Come on. Yeah. Yeah.

Because Because cake the problem with like, even you know, how you can eat a whole cake. It's just a lot. Yeah. You know, I mean, like, a lot. So, and there's nothing worse than eating that cake. Like, right. Like, there's that line where it's starting to go a little bit hard. You know, I'm saying, God, it's not. It's not hard yet, but it's like write me Don't Don't you hate that?

I do. I want it to be. Yeah. Yeah. So um,

yeah. So anyway, so I took Frederick wheat, which was my is my favorite standard, soft wheat. How would you Adam, what do you think of the Frederick?

It's great, great flavor, like you said, soft wheat, which is really good for cakes and pastries. Yeah, so

that's my standard biscuit. That's my standard. That's my standard. I've made the pie crust with it. And it's, it's also my liege waffle. I know. Brioche is supposed to have a harder flap a flower. But I use it for my leash brioche because I don't need a lot of rise out of out of a waffle. You don't I'm saying? I mean, like, what do you use for brioche? What do you like to use for brioche?

I've been doing a combination of a couple things. I've been using durum wheat to make it a little bit extra golden. So like 20% durum, and then I'll do something with a good amount of protein to give it some strength. So either like a Red Five, four Redeemers, something like that.

So you're going for a harder you're going more traditional, like a harder thing, but you're trying to make actual brioche that rises up, I guess. Right? Yeah.

And I'll push the butter up to 85%. So I kind of need some of that protein in there.

Oh, speaking of protein, I'll get back to the pie in a minute. But what we'll talk should we talk wheat later, I finally got some Sonoran white, which I know is one of your favorite. You want to talk about that later. And then later in the program,

you drive wherever, wherever you want to talk about.

Well, so. Alright, let's do the pie. First. I had Frederick wheat, and I made the first recipe you need to go to pi marshes on Find that thing online. I'm so glad I got a copy of that book. Monroe Boston Strauss wrote this thing before World War Two and didn't one reprint afterwards. And this is this pie book, which was brought to the attention of the modern world by Shirley Carter, who were going to have do it the classic in the field at some point. You read her read her stuff out and be like her work.

Yeah, she did a talk once it Fontaine is in Philadelphia, and she's incredible.

Yeah, right. And she's still going. She's still writing a book, I think right now. That's so cool. Yeah, yeah, for real. And anyway, so he came up with a bunch of awesome techniques and recipes, some of which you've heard of the chiffon pie. But then other ones that literally is his invent. He invented the chiffon pie, believe it or not, but he had this recipe for dried apricot pie, and a graham cracker crust. And there are three things in this that are genius. First of all, he takes a standard pie crust and his pie crust recipe is on point, right? Very onpoint awesome. He does a full blending so none of these like coarse, pebbly crap. He's talking fully blending the freakin fat into the flour fully blended. And he's like, because he tells you how to make like what he calls a long a long flake which is kind of what you would think of as an American flaky pie crust he's like, but the average person actually really just wants it to break under the fork nicely and not be really tough. And so he's like, just fully incorporate The fat which I thought was an interesting was an interesting point when you think about that. Yeah kind

of like are you talking about like forsage style like really push it on to the like stone or anything and like really, really pushing the butter hards the flour

pushing hard so it's like almost this quickly looking like a car. Yeah, and so I was like dang. Alright, so So he's like in a way like pretty modern in the 30s when he's when he's riding. So then you add you know, you add it the the water you get it all you get it all done. And he has a lot of interesting things to say about hydration and pie those anyway and about what we've he calls out, he doesn't call out flowers, he calls out soft wheat flour, which is I thought cool. You call that soft white, white wheat flour. And so then he this is a genius thing. So he takes the pie crust. Then he smashes up makes graham crackers and then he does his his board in graham crackers, and rolls it out in graham crackers. And you can either do graham cracker on one side or graham cracker on on both. So you have real pie crust with graham crackers rolled in How sick is that?

That's pretty sick,

right and then get this. He takes the pie pan and he turns it upside down and he blind bakes it upside down on the on the pie pan which by the way, makes forming the edge freaking trivial because you can just cut around the pie pan right to get rid of the to get rid of the extra and then it doesn't puff up or anything it just makes perfectly upside down on the pie pan. And then after you cool it a little bit you invert it into another pie pan it because it shrinks as it cools. It fits in the other pie pan when you flip it and you have a perfect blind big thing without any freaking weights without any docking without poke holes really freakin genius, right? And so then here's the here's the filling. He does, it does it dried apricot pie. So he takes dried apricots, I used California plenums because they're my favorite. Soak them in water hot water overnight. soak it overnight, blend it he passes it through a Tammy which of course I don't need to do because I have a Vita prep he didn't have a Vita prep right so I blend the heck out of it. Then you combine that with sugar you hold some back and you get your you make a cornstarch slurry with some of the apricot paste and then you heat the rest of it up almost to the boil with some sugar with egg whites, some sugar to stabilize it. Then you dumped the cornstarch. Bring it up to the boil wait till the cornstarch clears out. Fold it into the egg white mixture then into the pie into the pie crust and that's his apricot whip and it is completely stable and delicious. And it freezes really well that like that kind of like heat set Marang with cornstarch, that texture that was frozen is sick. So I'm gonna go ahead and say that our boy Monroe Boston Strauss. Definitely worth reading someone should read that sucker. Amazing. Yeah, it's good stuff right? Am I gonna need some help from you here because the name of the one that I used to use is out of my head ready? Angelina Baltazar wrote in by Instagram a couple of weeks ago. I need some help with questions on blast chillers. Do you have any experience with them? Yes. Any ideas? Which manufacturers are best and the name of it just went out of my head the one that everyone uses the overpriced European brand. What is it? You remember? Oh

god no,

my talking about? Yeah, I can see the image of their logo. I've used them. I've worked with them and Stassi Do you remember?

Yeah, I can look through our email because I feel like we had someone request one. You know what I mean?

Yeah, I mean, it's the one that rat rationale partners with them. They're way overpriced, but they're so awesome. And I've also lived your life is it? No, I've used Electrolux and so Electrolux so one of the things when you're getting a blast chiller is you got to ask yourself what you're going to do with it most often. So a lot of people invest in the in the Combi. Do you know John, which one I'm talking about? No, I've never used a blast that the combination combi oven blast chiller, and so what Electrolux used to claim was that they sized their Blast chillers to fit their combi ovens because the important thing in a blast chiller is the load size that fits into it. So you want your kind of oven and your blast chiller to match because it costs a lot of money. Blast freezers cost a lot of money. And if you have one that's too big, that's going to take a lot of energy and it's going to take up a lot of space. But if you have a too small, then you can't show your stuff down in time then kind of what's the point? But if your question is, do I do I want a blast chiller answer is oh yeah, blast chillers are freaking amazing, right? Because they've chilled things down. I mean, you would not believe how much faster they shut things down then regular things so we used to use them to speed set or like if you have pacojet containers we used to speed set our Paco containers in them. We would speed cool stuff down we paraphrase stuff before grinding in our Blast chillers because the cool thing about Blast chillers is they don't have to freeze. They can do a super fast, hard chill as well. And they can they can also freeze a lot of times based on probe so they can drop stuff down just where you want it. And they can handle immense amounts of vapor. So like if you if you want to get french fries down really quickly, boom, you can put them in, or for instance bread. Adam, true or false, the faster you freeze bread, the less stale it's going to be when you thought out. Very true. Yeah, so you blast freezing on bread that you're gonna freeze. Or if you I mean you if you're one of these people who does par bake situations like blast freezing is going to be a lot better on par frozen stuff, but I can't remember the name of it. They're all relatively overpriced, but they're all amazing once you have them. When when era knocks that's the name of it just came to me.

When you say I just said that. I didn't hear

you. I couldn't hear you because the way zoom works, anyway. Well, then you beat me to it. Yeah, aeronautics makes good products are just really expensive. You know, I think they're all really expensive though. Adam, do you ever do you ever any of the restaurants have one he really liked?

I think we had the Electrolux when I was working in Italy because they're made in Italy those were probably like 12,000 Euro pretty yeah, pretty pricey, but we use it like cooking and reverse everything was timed as if you were baking it it was kind of crazy because we would do macaroons in the blast chiller just to keep the vapor up you know get the water off. So

yeah, no, I love it but just who's got the money? You know what I mean? And the power they take a lot of power for God I love you know what the one thing I remember we used to use the Electrolux and this was I don't know 10 years ago, the Stasi used to go down and use it with me Do you remember us sitting there like pushing the button and the problem with it was it like if you're impatient like I am like you push two buttons but you have to wait for it to go through its cycle because it to protect its compressor like it had that program and so we would sit there and go remember this? Yes. You sit there like like depending on what mood you're in in either laughing at me or shaking your head in disgust depending? Yes, yeah, good good. Good times. Good times. But anyway, I love it. All right. Fabrizio wrote in via Instagram as well. I hope everything's okay wondering if you found a source of common camo in the United States unfortunately in the UK, it is all powder capsules Thanks in advance for your help. No, no, Fabrizio did not come in Conway is a delicious unfortunately, what they call a super fruit from South America because it's a super fruit. People do all kinds of terrible things to it other than preserve its awesome flavor quality, so I've only ever had crappy stuff here in the States gotta go. I mean, I could be you know, I'm happy to be proven false, but I've not found a good supply. Josh wrote Anastasia, I'm sure you are. Do you already read it? Or do you just pump it without reading it? So that would be fresh in your mind?

This is a DM so

So you read it. Alright. So but you gave it to me to read so it's a DM but it's not really private.

Right. It's a DM Yeah, yeah.

When are DMS private and when are they non private?

I don't think that's the thing. It's not. No

it's a DMS and whatever. Okay. This is a from from Josh. Jess. My wife made us go vegan for a bit made you Josh made you. You just went vegan because she wanted to go Venus. You force you right size? Or maybe she did? I don't know. What do you think about that? What do you think about the wording? Like yeah,

I mean it on the wife. derogatory now.

Yeah, right now. Just my wife made us go vegan for a bit and Indian cooking saved my sanity. Josh. What do you think about that and stuff?

Yeah, I told him that's a good idea. I hadn't thought about I hadn't thought about that cuisine.

Well, are you are you reassessing your views on Indian cuisine in general that spice mix because you're not a fan of in general American and like American Indian food in America? This the spice mixes that you normally get? You're not a big fan of Right.

Right? Yeah, I don't like curry. But I would like to look at the recipes and maybe not add the spices, you know?

Well, I mean, to me, like that's just you like that my mind just went like, like, like, like literally the last sentence you just said and I understand what you're saying. But it was just like my head just went a little bit. Yeah. What do you guys think?

I actually don't under what, what was that suggestion? Because like I hear I would like to make the Indian food but without the spices. And what I heard was I don't want to make the Indian food I

want to say that that's exactly what I was thinking. This Yes. Oh, man. All right. All right, man. I'll just let that leave that let that go. Hello like everyone was in a while like Mac goes hard in the paint. Anyway

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Serena writes in Khalifa farms barista blend is the best oat milk in her opinion. It foams really really nicely if you try this one to start here. Yes. What do you think of it compared to the old D?

No, I don't think it's I don't think it's close to Italy but it's fine with phones,

phones. What what's the difference in flavor? Having not tried that? I don't mean I think Khalifa

is a bit chalky. I think oatmeal can be very chalky. And there's different chalkiness levels. Well, they add

calcium carbonate to it, don't they? Which is in fact chalk. I mean look at the I'll look at their at their ingredient list here. So one advantage of doing this stuff from your home is that my computer exists. I see oatmilk

where I had also existed Brooklyn Yeah,

but there's no internet there. You know that. You know, we don't have internet in the in the studio. Oh oatmilk sunflower oil dye potassium phosphate, calcium carbonate, and try calcium phosphate. I wonder why they add the carbonate. It's going to adjust the pH a little bit but it also probably makes it a little whiter. So there is in fact chalk in it.

Yeah, well, there you go. So yeah.

Back to Serena. I still prefer dairy milk and coffee. But that blend is a good tasty alternative. I find it to be too thin tastes What do you think about that?

Yeah, I don't agree. But like, what, whatever she takes you taste.

Also Dave has gotten meaner in quarantine. At least on the radio, but got your back girl Serena. Nice. Well, we have one we have one. Well, we have one more Matt. Michelle writes in the Stasi, I've listened to show for years killed Dave to stop picking on you. I'm a fan of the banter. But he's not being nice lately. Michelle. Now listen, listen. As Nietzsche famously said, You cannot look around your own corner. So I don't know you guys discuss. Maybe Maybe it's because I'm not witnessed assay in person anymore. So like, all of our frustrations get worked out, like, you know, on the radio? No, no.

No, I think that people enjoy the ribbing. I just think Well, based off this coming from two women, I feel like you can often mansplain things to me like how I should feel about X, Y or Z or how I should think about, you know, what I'm doing or air conditioning or oatmeal, whatever. And that's probably the rub. Not the like, we can be really mean to each other. But it's it's the white mansplaining that I imagine. Women aren't crazy about? Call me on.

You've I don't know. This isn't

call me on in real time. So we can have a discussion then we'll do it. Okay. I mean, like, I don't know what do you like it? Yeah. Because I don't sense any more or less. I mean, so maybe, yeah, maybe no, it's fascinating.

I think it's when I and I know that women hate being called or hearing another woman be called crazy by a man and so when you're like you're crazy like this. It's like, immediately derogatory write you off. Yeah.

Sounds like a dog whistle word you're saying. Like the word crazy is just like, instant.

It's just not great. It's like, yeah, it's not great.

So what word can I use to describe what you know? I'm talking about In terms of like, the way that you and I both are

I well, I don't. I think when you call me crazy, it's specific to I don't know, I don't know, Dave. It's just not a good word.

Well helped me figure out a new word this like we, I don't want to get into it because the family show but we've switched years and years ago, I told you that there's certain, you know, if you're going to insult someone, I have preferred insults, right? We went through this many years ago. We can't get them on the air because they're all I mean, I'm switching one bad word for another put it that way. You know what I mean? But yeah. Like, I don't, I don't like whatever. I don't want to get into it. I don't want to get into it.

Switch this video? No,

I mean, yes. I'm obviously not gonna switch the B word for the a word. Oh, like you used to use that more. And I was like, please just call them an aihole. You know what I mean? Yeah, I think we should do gender or insults as much as possible. Although there are certain words that it's hard for me to let go of because the alliteration is so good that, that the C sucker word is an amazing, alliterative English word. You know what I'm saying? And so, and I know you love that word to Anastasia. And so if

I'm a cop, a cop cut me off on my bike, and I said that word. And then I thought if he pulled me over, I would say, I called him a cop soccer. Ah.

With that, okay, yeah.

He's like, and that's better, who's

like, I've it's just a little more confusing, but I still feel it's offensive.

It's not, but he wouldn't like you. It's not a word in the lexicon that he can be that I can be pulled over for that I can, like, you know,