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 mountain three we're turning our attention to how the global pandemic is impacting our mental health and how food brings us comfort during these times.

I've never understood why people have said I'm brave for solo dining

food can kind of be a source of solace, or it can be a source of excitement or an activity to keep you busy.

When there's a crisis. Typically the restaurant industry is one of the industries that springs into action in terms of being like well come in, we'll take care of you

tune into meat and three to learn more about the psychological effects of COVID-19 available wherever you listen to podcasts.

coming to you in the Lower East Side of New York City. We got to stop you to hammer Lopes and beautiful Stamford, Connecticut while the park cheese is beautiful right on the Long Island Sound. Hey, do Anastasia we got John from Booker and DAX chillin in the what do you call that Murray Hill? What do you think? upgreat? What is that? Yep. Murray Hill. Who's this Murray guy?

That's actually a great question. I've never thought of looking that up in the three years I've

been here. Yeah. Nice. Well, at least you're curious about things. Matt. You're in your Brooklyn booth.

I'm in my Brooklyn booth.

Nice. And we have semi live. I mean, like I guess it's live is he ever is my man Aaron Polsky, the polecat from Los Angeles. How you doing?

What up? What do you mean as live as I ever am?

Well, I mean, you know, apparently I've been told. Okay, so Aaron was supposed to be on the show today because he was going to make a he was going to go to his flavor house of choice is you will pronounce that for me, John. So he will he will dance. Shiva. Yeah, anyway. Yeah, like or how would you pronounce it in like New York? I can't even wrap my mind around how you pronounce it as just like a straight up Old School New Yorker. Do it Aaron for what would you get?

I mean, I say Shiva Don, but I can I can be like a Shiva dog. I think it's just adding the A to the beginning.

Ag G would die like that. Like like that. Like how would you do it?

Yeah, I mean, I would. I guess I gotta be like Andrew Cuomo.

Go buy soy sauce. You can peppers and then go to Jeeva. Don, tell me how to give it to me.

It's got to be in the context of the sentence. So I go to the bodega, and I buy a vial of Shiva dawn.

There you go. All right. All right. All right. All right. I'll take it now. Listen. Aaron Polsky, the polecat was supposed to have sent us an associate assures me that this is okay to talk about. But he was supposed to have sent us a sample of the gin and juice mix that you know he's been working on. But I've been told that instead, the majority of his time has been spent one going to protest which we all support, right? We all support this kind of protest. Yeah. And second, trying to work around the new CDC guidelines now Anastasia, which CDC guidelines are we talking about?

The Aaron and I talk a bunch of over text and we received the a bunch of people have sent me the news sex appropriate CDC guidelines and Aaron also got them.

We need a euphemism for the family shows we're gonna call this intimate, intimate contact information.

That's much better that's

has their kids in the room that must know

it's a family show and has been for years no changing now intimate contacts monthlies.

Okay, Hey, kids, you know how you were born?

Oh, my God, that's not appropriate.

way that Aaron and I appropriate.

All right. For any children, for any children out there, you can you can do parents just stop this recording, and go to

like, goes not like old school where like, whatever his name is, Vince Vaughn gets to say ear muffs and pretend that nobody hears it not like, just not what we do. This is not what we do.

My dad listen to Howard Stern every morning. And if I were in the room, it was like, that's on me. So

I don't care what you and your dad did. This is an excuse that Booker gives all the time. Well, my friend's parents let him jump off the Brooklyn Bridge. I don't give a rat's ass what his parents do.

Go live with your friend's parents, right? It's like, Listen,

don't compare yourself to other people do what you do. Right? What we do is family show. And we can go in your window real deep. Anyway, Nastasia and and Aaron, instead of making gin and juice, have been worried about how to minimize apparently, the Stasi read it to me this morning. There's a hilarious CDC document about that goes into it's like weird. It's crazy. It's crazy. Did you know your best partner is yourself. Anastasia, according to the CDC.

I do know that for quite a while now.

I feel uncomfortable because I never saw the pre pandemic CDC guidelines for my private life. And so I don't know what I've been doing wrong this whole time.

Well, we everything. Yeah, these guidelines are specific to COVID. And you know, you have a wave so it doesn't they don't apply to you.

So that's great. Yeah, this

is why we're not involved with this stuff. Thankfully for us, but you know, polecat and Anastasia not with each other. I don't want to hear anything about it. Like had been like figuring out these rules. And they're quite, they're quite explicit and be kind of weird, right?

So yeah, I read them to Dave this morning. And I thought she

was trolling me. I thought she was trolling me because they're so crazy. That's why

I said earlier to Aaron. I said, somebody told me about these and I thought they were trolling me.

Yeah, because I mean, it wouldn't be the first time our government has said some crazy some crazy stuff. But my favorite is listen if you first of all the words they use are so funny if you need to have this kind of contact with three or more people maybe wait, maybe wait, just maybe wait, maybe wait. Right.

I like their choice of wording there are a couple of things first of all, they they definitely use it to speak about consent which is which is you know, a good thing to just get out there to the general public is health guidelines have sex only with consenting partners. Just they just put that in there. That's I wouldn't I don't think that's COVID related but there is a pic larger, more open and well ventilated spaces, which I mean, definitely open to interpretation there.

Yeah. So these are their outside finishes.

I mean, what spaces are we talking about?

But then the Stasi told me that on the exact opposite side like they were very like they're like people from the deuce from that show the deuce they want you to like be sealed in a closet in a separate room from the other person.

Well, wall between you Yeah, yeah. Yeah,

yeah. True or false, Anastasia, and we'll leave it at this. This literally the center, the Center for Disease Control said why not get a little bit kinky? Yeah,

right now?

I do I think that was in New York City Health Department. Oh,

what do you mean New York City Health? You don't have any New York City problems here are your la you gotta read the LA COVID Totally different virus.

I have the la COVID in front of me so let's really

they don't say get a little kinky New York says get a little kinky

Okay, the sausage and pep. If there's

there's one where they define feces as poop. I think that's a DC which is also a great Wait, they

say had to define poop.

Yeah, where was it? It said

like, Oh my god. Oh my god. This is gonna go real far south real fast. All right, go ahead.

I'm finally I got to do like Command F and find poop. Oh, no. That was in New York City for all you smart smart ones out there. The virus has been found in the sea. In the semen and parentheses poop of people with COVID-19

Oh my god.

Being single right now.

Yes. Yeah. Well, this dassia Muay Thai talk about the other trolling that you've been getting. Now I probably shouldn't. I don't know what you're talking the temporary the temporary single troll.

No. All right. No, no, no, no, no, no.

Anyway, like, now's a really like, Listen, I'm gonna go ahead and say this. This is gonna sound like it's not coming from me. But it really is. People need to stop trolling the Stasi right now. Seriously, like, like, like the Stasiuk can't grow anything because she lives on a salt flat. Basically, she lives on the edge of a body of saltwater. When I say on the edge. She could throw a matchstick from her window into the water. So she's right on the saltwater edge is windy and salty, which is pretty cool. She's got a view of New York City and all that stuff. But you can't grow scoot totally over their normal stuff. So don't talk to her. And that's her favorite thing to do. And she doesn't have a New York City Plan. She's not New York. And she can't like meet up with anyone. So to stop trolling her. She has enough problems right now. Am I right or wrong? Yeah. I mean, I'm not saying this. Like it's not a pity party. I'm just saying. Like, I love anyone that trolls the Stasi during normal times, but maybe right now is not the time to troll her about these things. Thanks.

But trolling started. It gives people a sense of normalcy, Dave,

but you would be surprised it's trolling me. So yeah, you'd be you'd be shocked with trolling with what? No, we're not getting in.

I can't get into it. Let me just say that it is a deep strong troll. got like, it's like,

I'll take you off to the farmers market.

It's troll the trolls got like carbide lamps are set up for days they can stay under anyway. So the

wait, I have to say to Matt, Mike, you know, Rebecca's fiance says the volume is super long cooking issues. He has his volume all the way up. I can barely hear

right now.

Yeah, I sorted that out. Oh, you didn't.

Okay. Rebecca and Mike text me if it sounds better, please.

Rebecca is the boondoggle. By the way. For those of you that don't remember, Rebecca is the boondoggle or ruler of the sub party and Queen of Booker and DAX PR situations? Is that true or false?

You're not supposed to talk about some parties to me.

I'm not supposed to talk about sub parties. Oh, how great

we are at throwing parties, especially in LA so that we can continue throwing parties in LA.

Hey, listen, this dassia Part of being good now is admitting when you used to suck. Okay. Right. The last party we threw was not a sub party. Last party, but there was awesome. Yeah. Danny Treehouse doughnuts there. Your boy machete.

Yeah, Ferran. You had fun. Right. You were there for like, 10 minutes.

Yeah, the one or the one that like Harry Houdini's house. Yeah. Yeah, it was great. I heard the need out of there. Yeah, yeah. Which also they don't tell you about the Houdini in the New York City sex guidelines.

What do you mean? Is that like an actual term that Oh,

my God.

It'd be easier if I showed, you

know, tell us no, no, please. Oh, my God. Well, well, pulling back, pulling out or in the nosedive.

Collapse story when we got back from London and when we got back from London, we got to the New York airport and the baggage claim handler the difference between what London people say to you about your bags. And then when New York City People say when your bags are coming down.

It's just the time I had to climb on the thing to undo it. I remember all I know is that like, you know when you're for any of you that have had the I Love New York, but like for any of you had the displeasure of flying into John F. Kennedy International Airport, right. Or you know, LaGuardia and you show up. You've been through hell, right? Because you've just been in an airport, you've gone through security 8000 times you're going through all see for the right. You've gone through your passport check which they've made better now, especially if you're Global Entry. But back in the day, you're like, you're good, solid hour and change is standing in that dang line. Am I wrong about this people get back into the country at JFK after you've walked. I don't know. I didn't even know that the airport was that big. I think that they it's literally sometimes a 20 minute walk from your airplane to where your passport they 20 minute walk right after you've been on a flight for God knows how long when you show up, then your bags are there. And the carousels are so old that regularly bags get stuck up at the top of the carousel and won't go down. And there's signs everywhere saying you can't fix anything, right? And then there's people who are theoretically working but they're not doing anything. They're sitting there. Right. So Anastasia and I are like, you know in England, put to bed in a nice, very nice, keep flowing. And then we show up at JFK and my bag. And I just want to get home my bag is stuck. I can see my bags stuck and a bunch of other bags are stuck. It's mounting up people. What are they doing eatin sandwiches? Nothing, right? They're doing nothing. So I jump up on the carousel. I run up the carousel and undo the bat as soon as my feet touch that carousel. Oh. Fashion. I'm like, oh, what? Why don't you fix my dang bag? What the hell's wrong with he's gonna sit here forever for freaking ever. Oh. You know what I'm saying? It's like, is that so New York, for those of you that have never been to New York that oh, that's New York. That is New York.

Like everyone should have them say Shiva Don. How they say it.

They say it like this stage even Oh, come on. You know what I mean? Like that's New York in a nutshell. If you ever need to have an interaction with someone on the street. Oh, like that. That's all you need. You're insane. Yeah. And it works for basically everybody. I mean, it's come on. I think it's you know, I think it's a it's a universal, universal kind of New York exclamation. It's like free if you speak German. It's the New York equivalent of Doc.

What does that mean?

Oh.

Are you paying attention?

Anyway, all right. Shout out. To this is my Instagrams, Anastasia, don't get mad. But it's a shout out for Father's Day. So I have to do it early use lest I forget. But a Happy Father's Day to West McAdams from his kids, Callie Douglas and Jane Happy Father's Day. You know what I'm going to do for Father's Day? Nothing. You know what's even more important to me than Father's Day? Do you know what tomorrow is? People? Wednesday No. Yeah. Any guesses? The stats he gets? And he guesses?

No, no, no, that's not your anniversary? I don't know.

It is my 25th wedding anniversary tomorrow. Oh, wow. Nailed it. Yeah. 25th wedding anniversary. That's right. Yeah. Yeah. And I don't know what I'm going to do about it. I'm gonna

wait long amount of time for someone to have been married to you.

It's so true. That's so true. I think I'm gonna go to Japan premium beef after the show which is open again in Manhattan and get me some a five TOS Jen wanted some steak. I haven't done a lot of cooking with with a five beef Wagyu beef. So I gotta go check it out and see see what I'm gonna get. But I'll do that. I got some bread baking, I noticed that he doesn't want to talk about the bread until later at the very end, blah, blah, blah. But whatever. I'm baking some bread out. We can talk about it by the way. I have some questions about later so I'll talk about it. So you guys got anything for the week before we hit these questions or no?

No, get to the questions. Okay.

So Devin wrote back Devin is the pasta troll. This is different sort of trolling Anastasia on the flavor of POS everyone knows us dasya two things you she loves pasta does not like fresh pasta. What are the what are the you like ravioli and you like milky? And is that it? Yeah. cavatelli you don't like?

No, but some kind of cine like fresh fettuccine with like wild boar like you had that has to

be Oh, it has to come with wild boar. I mean, why would it not?

Are you are you joking with We are in

quite a condition.

I told you not to troll in the Stasi right now. Ali, a king Dolly. Is that is that the term that you guys use for the wild boar says? Yeah, yeah. So you like fresh fettuccine. So you're moderating your opinion which I appreciate. I just wasn't expecting it. Yeah, me neither. Yeah. So in your fresh fettuccine you like it with you like an egg you like it a little yellow or no? Okay, well,

why don't you like fresh pasta? It just it I think that most pasta is great dried. And I don't like the way that fresh pasta sits in your stomach. It's like a ball of just dough. You know, it's just like dough on dough on dough, which I just really don't like,

what are the other doses that are in your stomach?

Oh, I don't know. Well, doesn't it feel like a ball of dough once you eat fresh pasta?

I mean, well, if you form it you're just eating the dough is that the issue?

She's like, is basically a dumpling and flat form. Yeah. Look, I will say this. I understand where Anastasia is coming from. From this perspective, I think when you want that kind of specific texture of fresh pasta. Like the thing is, is that real like pasta pasta is good like has more tooth to it than any homemade pasta could hope to have. Because they make it under tremendous pressure with Durham weeds that are low in gluten. Right they use these uh, they use a specific grind style like you know, the semolina is which the hydrate the way you want to for pasta, they have a mixing technique and pushing it through a dye to get the pressure to get the dough to cohere. They're using a very high protein flour with a low gluten content to durum wheat. So they have all of these things going for them that you can't really mimic the pressure. I've wanted to get one of those Bigley presses for a long time to see whether I can make real stuff but I don't have one and I don't have an arco blender or any of these things. But so like you can't make easily the raw product, even whether it's fresh or dried. You can't make that same dough using the stuff that you have at home. Right? Whether or not that stuff needs to be completely dried to get the eventual texture that Anastasia likes that I don't know. I've never run the tests maybe Anastasia has, I don't know. But I mean, I'm sure that's probably part of it. Right. So yeah. And also how much of it is you just don't like people making things and and talking to you about it?

No, that's not it. I really liked the tooth suddenness of a dry pasta, you don't get that with fresh pasta.

I have a bunch of doram here I might try to make some semolina I'll, I'll try to like do stuff that only passes through a 50 and throw away stuff to a 60 and see if I can I'll reject the 40s Take the 50 to 60 see whether I can get a decent but why didn't Stasi is just going to sit there and like she's going to like Anastasia is hate face can make it all the way from Stanford to the Lower East Side. Like I will be feeling it on my back all the way over here. And she'll she'll call me and then just not seeing anything. And then she'll call me like an hour later and yell at me about an unrelated thing, but it'll be about the pasta. So I'm probably not going to do our morning started with yelling for no reason, by the way. Oh, getting into it. You brought it up anyway. But I'll tell you another thing that's good to have high protein low gluten that I am going to be working on is flour tortillas. I did my first flour tortilla with a very soft wheat didn't have enough protein and the taste was amazing. I use Fredrik wheat. The taste was amazing, but it didn't have quite enough structure. So I'm waiting for my snore and white wheat, which is a high protein but low gluten flour. That was the original wheat that hundreds of years ago that the flour tortilla in the Sonoran desert was based around and Hayden flour mills sells it. And I'm getting some shipped to me I suppose I was already supposed to have tested it and told you guys about it. But there was a problem in the shipping. They shipped me just regular Trump. soft white wheat. I got 50 pounds of soft white wheat in my pantry. I can't use any more soft white wheat. Just as he doesn't want to talk about it anyway. So there's a long way to get to Devon's question. Remember he was the pest control, talking to Anastasia about how pasta doesn't have flavor. And he said Thanks for answering my previous pasta question. It was a ridiculous question. I was thinking about how to highlight the flavor of pasta in addition couldn't really come up with anything myself, but I guess it's true if you eat pasta alone, or add just flavor enhancers like salt, butter and parmesan the pasta flavor would be the highlight. Please accept my humble is a please accept my humblest apologies from this beta. Apology accepted and Stasi are no gods. Yeah, yeah. Accepted. Okay. You sound the revocation about accepting this apology.

Fine. Just go on.

Can we can we dissect this question for a second? Not even like you said, when you eat pasta alone, is this he mean like you are your safest pasta eating cartoner

Erin, yeah, it's always nice having Aaron around.

I'll take that. I'll take that at face value. Yeah.

Yeah. And sassy. What are your favorite pasta shapes?

I love bucatini. That's probably my favorite one. Yeah, yeah, like, really? I like rigatoni. Like metal rigatoni. Yeah,

I don't like the pre Stranglers.

I love the pre strength. Yeah,

yeah. Yeah. Yeah, so in my family, if you're an idiot in the in my stepfather's family and the Italian said Boston section, if you are an idiot, you are a macaroni with no hole. This is the insult. Because first of all in Boston, all pasta is macaroni. It's all called macaroni. And the sauce is called gravy. All pasta sauce is called gravy. Of course, you know you can make the gravy they make a lobster gravy. They make the meat gravy with the and yes, this is the way they say it. Brazil in the meat gravy and the sausage and the pork chops and the meatballs in the gravy with the macaroni that's so that's the parlance you use in Boston anyway. So yeah, if you were a complete nincompoop you were macaroni with no hole. That guy's a macaroni with no hole like that. Yeah, you gotta use it. So you like bucatini like macaroni with a hole? Yep. Okay, here's a question from Devin the pasta troll. I'm trying to get a clean solution for making cream out of milk. Now before I even read your question, Devin. I don't really understand what you want but I'm gonna go through it anyway. cream to be whipped like Cool Whip. Cool Whip. Aaron What are your thoughts on COVID?

I don't think ready for this. I don't think I've ever had what? I don't think I've ever had it. Why

do you mean you've never had it frozen you've always kept it in your fridge you never bothered trying to eat frozen cooled out of the tub. That's what

I don't I don't think jusy Cool Whip. What? Why wouldn't

need to non dairy whipped topping it's like made for Jews.

That's that's valid. I don't I don't know I've never had I've also never had marshmallow fluff.

And I can understand why you can't guarantee where the gelatin comes from.

It's not a kosher thing. I think it's a cultural thing.

First of all, you're kosher. No,

no. Aaron Paul's he doesn't doesn't make the dairy and meat. That's what everybody's gonna say that Aaron Polsky

never eats Oreos only hydrops keeps kosher.

Or they're kosher Oreos. Hydrox.

They used to used to be Oreos were never kosher. So they invented the Hydrox cookie, which was kosher,

same company, it

was in a different and then was finally like, why are we why are we doing this? Why are we so stupid?

Why are we losing the market of 2% of the world's population?

I mean, like why, like I'm just saying they hated seeing the Hydrox flourish. That's what it was, is hated seeing the hydrants flourish.

That's a common theme through history.

Oh my god.

Okay, so there are two ways to consume Cool Whip. Aaron. You can either use it out of the tub in your fridge or some people if you you know grew up I guess hard Wasp like me. You also sometimes kept a tub in the freezer. Anyone else here with me? What? Yes, no? Finally,

what's it like out of the freezer?

It's like firmer, it's like

that it's not firm.

And it's cool on your mouth. So when it's hot out coolant from the freezer is nice. I happen to like Cool Whip. I also happen to like Miracle Whip. I do not believe Miracle Whip is Manet's I believe Miracle Whip tastes good. I enjoy it. I don't use it when I'm cooking. But if someone said I'm putting Miracle Whip on your sandwich, I would not punch them. One us

what's it made? I don't I've never had it. What's it made of?

We are the lips of fake man is I think it's a it's like a salad dressing. I forget what they use instead of this is some sort of compounded things like who up is fake fake whipped cream. I love whipped cream. I also like cool it

back to whatever they need to make fake mayonnaise. What is in what's in the real stuff that is offensive to them.

Let's look at what's in Miracle Whip. The one advantage of doing this show like this is I can just sit here and look up and first of all, ain't no one used straight Miracle Whip as a salad dressing which is what they which is what they say it is it's looking at the miracle with surprise Ooh, Heinz makes it high price to the first person who gets me the ingredient list off of Miracle Whip. And he come on come on. Come on, guys. Now guys,

I gotta water soybean oil high fructose corn syrup, vinegar, modified corn starch, egg, salt, natural flavor, mustard flour, potassium sorbate. Spice and dried garlic. What's it trying to be ranch?

Well, what the heck? It's got a yolks. It's got oil, water. It

has all the stuff of mayonnaise and then a bunch of extra shock.

Yeah,

but Six Flags announced a new partnership with the miracle wet brand in 2009 What's happening there?

It must have just been must just have. Is it because they've added sugar to it? That's why it's not mayonnaise. But QP does that and MSG. Like is it that there's more water in it than you're allowed to have in regular

Oh, it's cheaper. It was developed as a less expensive alternative to mayonnaise in 1933 Back when people were sober

you don't know what's killing my food budget Aaron It's the mail. It's how much mail I go through. That's what's killing me. All right back to cool it created to be whipped like who in my body doesn't do so well with stabilizers and most storebought heavy creams are doped I don't know where you live Devin but you can find for instance Trader Joe's and I know I've said terrible things about Trader Joe's dairy I'll mostly that their light sour cream. The package is almost identical to their real sour cream.

Oh, sour creams are like that. Just ridiculous.

Have you ever accidentally gotten home

a million times?

Oh, all the time. Why?

Like it's like the people who want crap garbage, fake sour cream, really want that stuff. So just like paint it with neon colors, put rainbows on it, like do anything write anything so that I don't accidentally pick you up? You know what I mean? So there's that. A lot of things are like that. If there's another one at Trader Joe's, they have this this thing that they call kind of guilt free. If he thinks they're guilt free, but the packaging is almost identical like minor things. I don't want guilt free because I am not guilty about the food I eat. There is nothing about the food that I eat that makes me feel guilty. You don't I'm saying my only one that lose all you guys

know you're right, go another question.

Back to So, Trader Joe's heavy cream, I believe is unstabilized. That's why we use it when we make butter. I haven't tried straight gelatin. But if you don't like stabilizers, but you're okay with jello, you can do that. You say you want to make whipped cream from milk, but is it really because you want to whip milk if you want to whip milk, gelatin and condensed milk because you get like a lot of milk solids, right, you're adding to the milk solids. The thing about cream is is the fat is whipping and making like a nice like you have you have protein in the form of milk solids that are adding to the whipping ability. And then you have the fat which is actually forming the foam. So you have both and it sets up nicely. If you want to do it without the fat right then I guess you could use evaporated milk and gelatin and whip it up. You know and nestle the evil Nestle overlords and they really are an evil they have a recipe up there that you could do with gelatin. But then you say any suggestions I'd rather not throw money randomly to see what works hence why I'm asking first I would say if you can have real cream, just go get the real cream from without the stabilizer in it just playing cream, like searching it out because it's useful for other things like making butter butter. Also, at some point here I don't remember you add o or adding dehydrated butter or dehydrated milk to liquid milk to give it more have to be whipped just by evaporated milk. Dehydrated butter is a misnomer I wish I wish that that person was slipped on a banana peel and like you know be laid up for a week for calling a dehydrated butter. Dehydrated butter is still a liquid fat, liquid or solid depending on the temperature it's called ghee, right? So like what butter powder is which is not dehydrated butter. This is one of those lies. It's like the same way that I'd like to be trapped in a small room after I've eaten very, very very many beans with whoever came up with calling mono and diglycerides. Felice say In the front and textures line because it's caused me untold problems. But the same thing with his dehydrated Butter. Butter powder is is e right so clarified butter that they then take a whole boat ton of milk solids that without the water milk solids and keep adding milk solids to the ghee until it turns into a powder. So it's mostly milk solids and milk solids are keeping that butter apart. That's what it is. So I don't mean it's not like it's going to hurt you when it's whipping but I don't really think it's going to necessarily help either. Is that a good answer? Stars? Yep. Hey, Aaron. Yo, are you one of these oat milk weasels?

I am. Oh,

I think oat milk. I'm sorry. Hold on. Everybody can hear me clear my throat. I think oat milk is a scam. Because so if you're not making your oatmeal, and I know it's not for oatmeal, but hear me out. If you're not making your oatmeal with milk. What are you using?

Water like a chump water water right?

So like you're making your own oat milk in doing that, but we all know that making it with water doesn't taste as good. Right so okay, hold on. I'm gonna mute it

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I'm back I'm all good. So oat milk is like the residue of a less preferable oatmeal. No. i Yeah, no, I mean I there's no is there even fat and oats.

They specifically remove the fat and well they they either remove the fat or they have to they have to deactivate the the lipases in it, it will cause it to go rancid. So they are like oxygenase is wherever they're called the enzymes that will do it. So they either have to heat inactivated or remove the fat there is something that

is great. And now

they have oatmeal or an oat milk. You're saying that they remove the

commercial oat milk that you buy they add fat to it. They add neutral oil to it to get the fat level up to where you want.

Yeah, it's a scam. It's not a scam. It is the best non milk milk. It really is.

Have you ever made oatmeal with oat milk? No,

I don't. Yeah, well

2007 There would have been called oats two ways.

Oh, Dawn Oh. Dawn oat on Oat. Oat squared.

Aaron, Aaron make make coffee with because I drink coffee and I stopped using milk if you have coffee.

This is the Stasi is like being alone during this COVID Time has turned her into a cult leader. No.

Just drinking coffee like a cult leader.

I defend netstat no oat milk is the best alternative milk and coffee.

It's very good. Yeah. What about almond milk?

No. It's better. Yeah,

almond this delicious. coffee is delicious.

Like, you don't want your coffee. It tastes like almonds. You want it to taste like milk and use milk.

No, we're not lactose intolerant.

I've been vegan. I've been trying to be vegan for why? I don't know. It's a discipline thing.

It's a central tenant of our cult.

Yeah, that's I'm saying but there's no

ecological argument.

Be vegan look in the mirror. Do you make a vegan face?

Yeah. I was like making myself solo meals

that understand the solo meal. Where did the eating vegan come from?

Because having animal protein as the only like contact that I had with a person or a mammal or whatever you want to call it Like I was sad so I was like you know what I don't want to have this dead piece of meat in my house.

Yeah, what about what about milk and eggs you don't you say me I can do without milk eggs rarely you can't because you're buying expensive substitutes for it. Why

do we know you're not making your own? Definitely not making my own because people need to realize that like places that make mass production of great should option kids go watch Toy Story

again

they should just realize that people that mass produce things are doing it the best way like why would I go through

this? That's not always you say McDonald's makes the best hamburgers

or a fast food hamburger? Yes. If you want that same fast food taste

errs not saying fast food they're saying make it home versus not the argument. The argument here is is that they are doing a process you can't easily do at home. They're totally mimic it unlike McDonald's. easily make a hamburger at home. Yes. Anyway, the point is, is that the Stasi gets these weird things in her head like she won't play music. She has to hear it from the radio. That is true. And this has become one of those things and this is going to become a problem. Is it gonna come from for me? I guarantee it's gonna come from for me

what is

this weird like cult tangent you're going off on because there's no reason

for you. I have meet on Saturday if I'm with pa

can even say the about me. We're talking about milk right now. Where's the conversation coming from? Where's this? Hey, where are you? John? Where are you talking about me? No, I'm talking about oat milk. I believe we're talking about oat milk. She started on me.

Okay, but I grew up with milk and it's kind of gross. Cow milk and

having milk forever. You love cheese?

I love cheese. Yeah, cheese is the one problem with veganism. I cannot do without cheese so that's never gonna I'm never

gonna eggs and everything that's made eggs. I

told you Dave I got real grossed out by the the What's that little thing?

Carozza

Yeah, so gross.

What's Colossae is

alone in a house. I just couldn't do it. Yeah, but everything is made with eggs. Yeah, that's fine as long as there's eggs in it, but to scramble them and to see that little thing.

No one says you have to scramble eggs.

What's a Kalasa Okay, listen,

Matt. You got an egg. You got your show. You got that like skin membrane and then holding the egg yolk in the white is like a ropey doodad and the little white pearly McGillicutty attached to it call the Kalasa

so gross. It's like the one

this is why in and John you'll back me up on this old school French weasels will strain their egg whites after they're done to get rid of the Kalasa because it's gross and what we do instead is use a Vita prep for making our Kremlin glaze but if you don't know yeah crap if you're just stirring your crime on glaze you need to strain it to get rid of the Kalasa John

That is disgusting

disgusting right are looking at it. Yes.

You know almost auto Google almost auto philosopher me

the picture looks gross don't taste bad

Oh, Quarantine is lots of things are coming up.

Oh, by what's a bull Did you say pollute?

Yeah, pollute. So that's where you actually let the egg grow until it's about to hatch and then you open it and you eat the you eat the the almost bird?

Yeah, that's too much. It's

yeah, it's good. It tastes good. I wouldn't like seek it out. But like it's not as gross as people say it is everyone thinks it's not that gross.

It's a little less. When I was in Laos. I had one and the embryo was a little overdeveloped. So it was a little feathery and and too crunchy. wasn't wasn't super pleasant. Well,

I was eating it with someone who was walking me through the process. And there's like a, there's a there's a stony thing in it that has to be removed. That is the waste product of the embryo being grown. So you get rid of that. But like, on balance, it tastes rather brothy

the stone the thing that needs to be removed. So the beak

No, no, no, that's that's all fine. No, it's like literally like a little little stony thing. When you eat a PhD, a PhD you get all pissed off because of the the stone No, you don't eat the pit. It's the same thing with a balloon.

Or like eyes and stuff.

I'd have it Who am I dealing with here? You're over Five stars. What's the world's best peach? nectarine? Correct? Correct. The nectarine is the best teach

what you have to get on a game?

I know. I know. Because we have, we have our own. We have like, you know, 12 years of stick built up, we can just do this stuff back and forth. Anyway, Ian writes in this is going to be about oat milk. This is Oh by the way, he is giving you some information on grain milling first. So Anastasia earmuffs. This is not the Stasi of save it's going to trigger her. She doesn't want you to talk about by the way. Dairy products are meat but also not about grain. So she only eats celery. I have some info to share on last week's show on grain milling and then a question. I justified buying a Vitamix some years ago because of a demonstration that bundled the dry container and claimed it could make flour I've since been grinding wheat in it to make pizza every week or two for about 10 years. And the whole picky family is happy with the results. The Vitamix does create a lot of heat. It really does. There's some really good articles on the internet. I have to find it for you guys. But at some point, in the next year, I'll be talking about it and there's a there's a website and I forget the person's name, but they do an extremely good job of measuring the heat generated by different blenders and the power and the friction just a fantastic job. I don't have it on the tip of my tongue so I can't tell you what website to go to anyway. But I keep the wheatberries vacuum bags in the freezer before grinding. So the final temperature is about 110 Fahrenheit I sifted in a no number Oxo mesh strainer you need to up your you need to up your your strainer your your your sieve game in I just ordered off of the internet. While I'll finish what you say here, and sprinkle the big bits on the pillar person like cornmeal. To extend the coffee analogy I figure it's like using a worldly blade instead of a better burger grinder. But as my kitchen and basement are already full of gear, I just can't justify a grain mill right now. Well, you can't even buy one and so don't even bother because they're all out of stock. Unless you go on eBay and buy some broke one like I didn't like rebuild it better, stronger faster. Since it wasn't mentioned, I figured other listeners would have the same set of could try this. And if they want to dabble in home grinding before going full in on a grain mill. So I would go to get a good shaker. But I've been spending the past couple of weeks with I hand built flower sieves, and I made them square for God's sakes, if you ever make your own seeds, don't make them square, the squareness is such a nightmare because the stuff gets caught in the corners. And I've also learned that tapping that saves is a terrible way to get like that's how I do like for those of you that, like use the fine strainers the Shihuang in a kitchen, you hold it and then you can sit there and some people use a spoon or like crazier people use that weird cone shaped thing to get the stuff to go through. But most of us I think just sit there and pound the handle in with your hand to get the stuff to jangle and go through. Is that how you do it, John? Do it Aaron? Yeah, yeah, well, according to CDC guidelines, that's how Aaron does it. But the but when you're working with powder goods in a large thing like a Tammy, you don't want to hit it. Right. These are fundamentally big Tamizh. It's just not effective. You want to take your hand or a spatula and push this stuff through. But it's a nightmare. So I've been the biggest hardest part about the working with my own flour has been this, sifting through the different size meshes. But just yesterday was showed up in time for me to bake my anniversary 25th anniversary bread with DAX, which I'm going to be doing a hard white wheat. I'll let you know like next week how I like it is I bought a vibratory shaking sieve off of eBay came direct from China in under a week. And that sucker is a miracle. It's the same size as my as my hand sifting boxes that I made. And you just push a button and walk away and it goes with Lily Lily Lily Lily Lily says everything. So I'm loving it. I only had it for a day, but I'm already loving it. Anyway. Here's the question that Ian wrote in though, and this is going back to oat milk. And Aaron we're going to talk a little bit about your hatred of oat milk, oat milk is more nuanced as Anastasia would say. Then you're letting it on it to be and also the way they make it It only makes it harder for you to make it home so I'm gonna give points in this dasya in this argument, what do you think so