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Cooking is coming to you live on the heritage Radio Network every Tuesday from you know I don't know I really don't know anymore. I really don't till about one o'clock. Please read the Stasi the hammer Lopez is not here yet because she has been detained by the El train. So Matthew, what are you doing?

Yeah, good. I just got trolled by the chat. It started auto playing around feed, we're gonna be looped for eternity.

Well, so I'm sure Matthew will edit this out of like whatever happens in the internet in the future. But yes, but yeah, someone or somehow we had looped are the what do we call that the commercial before the thing? pre roll? Yeah, the pre roll got looped into some sort of like, I kind of liked it. I think you should go full fair shock on that.

You know, maybe I will I can stack them in the in the post where you a little bit like three minutes of just 12 copies of

that. Yeah. And like you know that what's the actual line? Do you remember something and more? And then it looped in and you had it like right at the correct?

No, it was it was the timing was good. It was sick, man.

Everybody likes short bursts of rounds. Right? You know what I mean? Like, like, I can tolerate about 25 seconds of French Jacques once it's all in right,

man. Wait, are we gonna make you a round version of classics in the field theme?

Oh my god. Well, no, because class is going to feel this such a short thing. How can you can't you need it

leave me and we need a couple more lines. You need to flush up lyrics here.

Yeah, yeah. Well, for those who didn't know, like, whenever we come up with a song, it's always just like the one line and that's it. Yeah. Yeah. Yeah. Well, since I'm speaking of songs, since we're waiting for Anastasia to show up before we begin with actual cooking issues. Oh, and if you have a cooking issue, you can call in your questions to 71847184972128 Is that right Matt?

Yes, that is right. 4972128 And in fact, someone know have the number because I'm talking to her.

All right, well, let's take the call. I mean, I was going to talk about my lack of understanding of Neil Diamond's. Cracklin Cracklin Rosie song, which I've listened to my whole life and just was listening to on the way over and I was like, the lyrics are kind of making me mad.

Well, we can get back into that after

caller, you're on the air.

Hey, Dave, how's it going? Josh from over here. Hey, how you doing? Good, good. I'm recently getting big into charcoal grilling. And I feel like I remember you talking about the pros and cons of like hardwood charcoal versus lump a few weeks ago, and I was wondering if you could go into some more detail.

All right. I will. So we had a I don't know how long ago that was Matthew. I'm not sure. But we had meathead meathead Goldwyn on right? And meathead is a believer in in kind of compressed kind of briquette style charcoal right and he's like it was it's more what's the word he uses he says it's more uniform which I guess is true. Anyway, he like any size he you know what's in it as opposed to the wood that's made in hardwood charcoal. So then after I we had that conversation on the on the air, I went and bought a sack of you know, not the vile stuff. It's impregnated with garbage, but like, you know, the standard briquettes, I believe I purchased, Kingsford and I tried using them and I have to say I hate them. I just don't like them. You know, and this is not a scientific me talking. It's just hated using them a day, like the kind of so I use hardwood, charcoal, the brand that I use, I even I don't even remember the name. It's there's only a couple of brands that that that are available on the East Coast. I use the one in the big red paper sack and I can see the trunks of wood. And I don't care that it's not always the same I just I don't care I just prefer to use it like this stuff. The way it stacks out in my in my chimney the way it lights up the way that I understand. I just like it better the way it feels a whole thing about it. I enjoy more. Now I've also never I've never purchased you know, fancy pincher tan. So the stasis here by the host because she's gonna pass right by and I was like, Oh, she's gonna go behind me. What's up, Anastasia? So we were Yeah, we'll talk about the nasty trend. We're talking about charcoal right now. So Jeremiah stone and fabulous when we were working in in LA, Jeremiah was like Well, we're going to use the grill so we're gonna get some sort of a venture turn remember that we're like Jeremiah Chris suck crap on you. Like oh yeah, I think I was we were just trolling and making fun of them. I think there is a place for like super like fancy kind of venture time and venture time like so for instance, Andy Ricker a friend of the show you know well known chef has a line of ties of Thai made venture time style charcoal, which is much cheaper than venture con so the the event instantly that people can hear when you do that, you know, new able to talk about the fact that they don't trust us to talk anymore, but that's fine. So like, I think that stuff has a that super expensive stuff also has a place in that. If you're grilling inside and you need something that's relatively smoke free, the bench, watan is good. Maybe it burns at a higher temperature. But the way that I cook now with charcoal is, in general, just like lots of lots of heat. So meathead Goldwyn may have a point when with briquettes because he's setting up these long snakes. And he's doing these like long cooks at low temperatures. And he's trying to regulate heat over hours with briquettes and it's just like that's just not the game I like to play I just dumped I don't enjoy playing that game. So take everything I say with that grain of salt like I like I like what I like not necessarily from a scientific standpoint Matthews is making sense

is in fact making sense. Devin on the chat with and heat while you didn't like starboard

then real quick. What has been your experience with carrying spins all on domestic flights? Oh, it's

fine. So get a if you get a similar to 511 tactical rush 24 bag similar you don't have to buy that one. That bag is rather heavy, but it spins all just fits. My only gripe with the 511 is that it doesn't fully clamshell so it's kind of hard to shimmy to shimmy shimmy, this spins all into it. But you can fit it into that and then you can pat it with like clothes and all your other paraphernalia and a 511 tactical with a spin is all in it exactly fits, you have to kind of like push it but it exactly fits into every overhead bin that I've ever tried to work with. The problem is, you don't want to ever put it into a rolly because if you put it into a rolly and you show up unless you're group one, your role is going to be like has a good chance of getting checked, and, uh, spins off in checked luggage when it doesn't have a lot of padding is going to get cracked. I just I have a nightmare. Yeah, I was carrying one once I put it in a rolly and the you know, the flight person was like, You're gonna have to check that I was like, you understand I can't check this. Like my whole businesses. This is when we were just in prototypes. I was like, literally my business is here. This is my whole business. You're asking me to check my entire business. And she was like, Yeah, I don't care about you. And so she she took the thing and sure enough broken so I would always backpack it and it fits. You know if you can literally you could just put it into any sort of sack and have it as your carry on and it will fit but it doesn't fit with a lot of extra packing. So it's it's about you placing it in the overhead on your own but I've done it many times even internationally.

Alright, awesome. Thanks.

Cool. Well, we say Matthew

You caught me eating this tastes cookie that I found in the greenroom. Ah, what am I doing Devin? The dude says something and I can't find it. Me said that. You didn't even like the Kingsford and he says he bought some embers brand new briquettes at eight at Home Depot recently since they were cheap. Internet says they might be second quality Royal Oak briquettes, he does not recommend there were way last year than the Kingsford and tons of smoke during lightning.

Yeah, I mean, a lot of things, look people who are interested, I'm sure he's changed his. I'm gonna give you another example. So years and years ago, Alton Brown, great, you know, great influence in the food world. Alton Brown. Ariel Johnson is you know, friend of the show is his first science officer now on the program. So all love to Alton Brown. years ago, Alton Brown tried to tell not just me, but the entire world that the best way to cook bacon is in the oven. And that's just not true. I mean, like, that's just, that's just not true. And this is exactly why that's not true. He said, When you cook bacon in the oven, it cooks evenly. You understand what I'm saying? People, he said it's better because when you put bacon in the oven, it cooks evenly. Now I asked you, I asked you, whenever you are at a restaurant on a burger, fine. But when you were eating bacon, when you were eating bacon as bacon, not on a sandwich, whatever. Would you rather have that perfectly flat board stiff? One doneness piece of bacon that is just kind of there as a steak and you pick it up? And it's typically dry and whatever? Or would you rather have a traditional pan fried piece of bacon that has some parts of it more done some parts of it less done a little bit of that soft yielding bubble where the fat came up off the pan and didn't cook very much. And another part that's a little crispy because it hit the pan more. Would you rather have that and an answer. It's not a static, it's a taste thing I like I like variation in my bacon. So the very fact that a bacon piece of bacon cooks more evenly in an oven might be great if you're doing bacon for burgers. However, it is not make the best eating bacon, in my opinion. And so like this idea of evenness as being the be all and end all of what we're shooting for. Not really true. I think I think what what you're searching for in the kitchen is knowledge and repeatability and consistency time to time and batch to batch, not necessarily 100% Pablum consistency of texture and look across the individual things that you're eating on the plate at one particular time just making sense.

Yes, also Nice use of the word pablum.

Oh, yeah, it's a good one. We got to pull that out more. I don't know what that is. It's gross. It's just like, like no tastes like it's like what a baby first eats like None None. None pablum. You know what I mean? It's just like, someone says, How was the food? All taste is a mush all tasting the same problem. You don't I mean,

can we market a product as pablum?

I

don't know. I think there might be. I think there might already be a baby's biscuit like a you need a style biscuit by the way. You need a biscuit sick name for a biscuit and PS they taste good. I don't like to let them like disintegrate in my mouth like a teething baby does but you need a biscuit is not a bad product and a fantastic name. Fantastic name. Uh, all right. So on to what you were going to talk about Anastasia. Matthew no longer trust says not to spit into his microphone. And so we have these metal spit guards. So that's,

it's not you to

say who it is.

I'll say who it is. But we're never we've narrowed it down to 33 hosts. Oh, no, I would have Anastasia teacher class on mic technique.

Oh, you would. I had a lean, lean back

as far back from the microphone as you can be while still being

Yeah, we gotta get I think. I think Fat Joe lives in the neighborhood maybe are used to now he now he's in the Bronx. He's in the Bronx. I get him to come sing Leanback so for anastasius microphone technique. Yo, where's my Okay, here we go. So, we don't have any questions people said,

we're dumb though. We're real dumb.

We're stupid. But the lack of questions. You know, we get sad. We have feelings, right? Anastasia? Yeah, not really. Oh, I know. We're gonna talk about real quick. This dasya hates me talking about Neil Diamond, so maybe I won't. But I don't understand.

I think because there's one song that everyone thinks like you have your salon I have my son. That should be erased from the musical dictionary forever and ever. You

want to say what it is Caroline? I

think for me, what is your song?

I don't know. Like every time I I know my wife song does it she's walking on sunshine. She Oh yeah, I know. She hates that song. I have another person I know. That will leave the room if pulling muscles from a shelter. Oh, wow. What about you, man?

I'm gonna double down on Sweet Caroline. I just can't deal especially when a crowd is chanting to I just do not

know. Are you guys both the I hate things that people

like Pete know. That just reminds me of St. Patrick's Day. Weddings that are boring Red Sox games.

Okay, okay, okay. It's not a bad song. Please don't jump on me. But if it was punishable with a short jail sentence, I would say that you should punish the playing of brown eyed girl at weddings. Really? Oh my god. This brother you let down on your kid dancer that song? Yeah, but do you remember when I like to dance at weddings? Brown

eyes also tell him how we were banned from dancing.

Oh my god. So like, first of all? Someone please explain to me a non horrible meaning behind crackling rose? Correct. Listen. Cracklin rose is a store bought woman. But you got me. Wait. You want like a guitar? Humming hang on to me. Hang on to me. Our song keeps going on. So we saying is because in a different point in the song is like having a time. Listen to this lyric having a time with a poor man's lady.

What is that? And then saying? Hey,

you're a storebought. Woman ie I'm putting you down. Hang on to me because I'm going somewhere. I like having a good time. You keep me humming. But really, I'm the one in charge. Hang on to me. Our songs going on. Unpleasant. And I love Neil Diamond. But

as cousin. Whatever song I like. Traveling Salesman.

brother loves traveling salvation show. Salvation show. Sorry, that sounds good. Yeah.

Grab the young ladies. Grab the old ladies. What are you gonna do with them

pack up the baby pack of

the babies and graveolens everyone knows. Wait. What? Oh, so we went to a place. I'm not gonna name I'm not gonna name it because I don't name places

gonna say who we were with or any of that stuff.

Okay. I won't even give like the normal hits. I know. For a band. We threw a party for a band. It was fun. We had a fun time as Wesley Willis would say. And we're there and so Nastasia and I first of all, here's something people don't don't like, don't get me started. Sirsi Like, seriously, like, Yeah, I'm like, 48 Sure, right. And

you say your previous episode. He said your funk motor is not broken.

It's not broken. It takes longer to start, right? It's like an old crank. It's like an old crank car from the 20s. But

we were at a concert before and Dave was the only one headbang

Okay, so check this out. We're at this place. We're at this place called elsewhere in Brooklyn. And we're not going to Yeah, we're on the roof. And so the stars here and typical Anastasia form is like crap on this. We're going up front now me as a woman. You know, as a woman. No one's gonna like punch her there give her bad looks, but no one's gonna punch her but she gets mad at me for not like zooming in behind her. Well, she is like throwing elbow checks to all the people who have been there waiting right?

Bring them to be really mad with you. Oh, dang Dang.

So anyway so finally I'm like Sorry. I literally had to say see that crazy person who just plowed through you I have to follow her. Yeah, and the guy was like, Okay, and so like a wedding so we ended up on there's these benches surrounding the main you know area and they have these this wire like wire fence right but not like like an eighth like a cable fence. Yeah, that has a lot of bounce to it. So we realize that we can stand on this like narrow bench but if we loop our hands over the fence, we can seriously headband we did and we did and no one else did. No one else also. Yeah,

whatever.

It was a headband songs. I stopped headbanging and it's one of those songs it's like you know, that Allah Allah, Allah Allah Allah to the drum during the juggler jumps right? We went for it we went for it because I know I know from experience that when you go full jerk or jump jump you want someone in the audience to go for it.

You are doing a service yes, you're in the hospitality industry.

Oh yes. Oh yeah, it's

part of the there people this is where Peter came from the Museum of food and drink is wrong. Yeah, there is an even though why it's an act we met wide snack or I've met him a couple times but we he was at the MO fad Gala. And we talked about this on the air. Yeah, yeah. And so why snack famous comedian does not believe that there is a social contract between the viewer and the comedian that is all on the comedian to do a good job and make the make the guests laugh right or smile or whatever. I disagree. I think there's always a sort of contract. If you want the best performance from a band, let them know that you like it. Right? We were the only ones who were the only ones

Well, speaking of people letting you know they like it. You have a caller on there.

We hope they like it. Caller you're on the air.

Hi, how's it going? Going? Well. Awesome. So I'm calling in from Southern Germany actually. And I it's just about Bhasin, or Oktoberfest

halfway house is my sofa stage.

No, I'm back. I've actually not so I'm not in Munich. I'm in southwest Germany here sticker map. So actually for us, it's the it's the vases sort of festival that they do here. I don't know if you monument

I've never been to Stasi has been and has eternal it's great. The Stasi owns a dirndl and if you guys are very nice to her, maybe she'll post a picture of herself in the dirt. I only

wear what's it called? Under it? She wears

long johns with reindeer on it under the dirndl Anyway, go ahead.

Well, actually, I was. I was told to buy mine today in my later house. And then there's just no way I'm going to do that. But

oh, later hosting is cool. That's

well, maybe, but I don't really know. I don't really feel like wearing leather. Anyway. But that's also an Oktoberfest thing. And he anyway, no. So my problem that I was having was I wanted to try and cook something that's like a little snack or something that we can kind of eat. And so I bought some pork belly and it has the bones in the ribs. And try as I might I couldn't find anything for everything. You know, as you search, you kind of go through and it says like, oh yeah, do pork belly do this, or no, you're gonna do ribs do that. And I couldn't find anything that really gave me a clear answer on a fun way to cook pork belly with the ribs. And I was wondering if you could kind of like lean me towards one direction or another.

It's got the, the ribs or the cartilage pieces or both? Both. So it's extending into the so you have the whole that whole plate section. It's almost like it's almost like the whole side flips up to how long up into the into the ribs is.

Well, probably not that very far. I wouldn't be able to tell. Right now I have it at home instead of on me. But I wouldn't go super super far. I don't think it's crazy big. Right? I mean, there's long into it. So

I mean, I would just mean my favorite pork bellies are like, you know, Wiley's old pork belly at WD 50. But you know, it takes that takes a long time. So he used to, he would first cure it with he would he would use a little bit of nitrates on it and then he would he would like salt, salt, I think salt and sugar in vac press that down let that go for a couple of days and cure. Then he would low temp it for 72 hours then he would crisp the skin up and you could do the same even with still got the skin on right. Yeah, you could do that. That's delicious that's firmer. And then you could slice it if you if there's a little area of the bone you Could French out you then it could have little handles on it that people could pick up right? Which might be fun, because that way of cooking the pork belly leaves it moist and tender, but but still liftable ie like not completely gelatinous, right? Like, another thing is like, you know, Bones be damned ain't nothing better than like, you know, tongue post style like braised like Chinese style braised pork you know if you want to do it in kind of in kind of that in that in that fashion, right. Another thing like if you're going to be in in Germany, you could almost do like a like a shine hawks version where you do like, like you do a relatively long assault and stuff do like a long braids on it and then deep cut it into pieces that gang with the little handle, deep fry those suckers and serve them shine HOXA style because everybody likes that. Are you familiar with American invention of the Midwest called pig wings? No, no, not pig wings are like mini fine HOXA where they at the, at the butcher or at the packing plant. They they take some like one of the bones in the legs a smaller one and make like mini shine hawks with it so that they're they're like, remember, we had those in Milwaukee, those things are sick. And for those of you that have never had fine hawks, it's the best. It's one of my favorite pork. It's just it's just a pork extravaganza. You like that stuff? People in Germany love that stuff. Right? You like that stuff? Don't you? Yeah,

no it but that's, yeah. That's what I was kind of going for. I was like, Well, how can I make something that would kind of be like that, you know, ya know that they love it here. So

yeah, I mean, the only I think that would work. I mean, the the issue is, is that the advantage of the way that while he was doing it is this advantage of like tunco Pork style is that the skin stays kind of gelatinous and gooey, which is delicious, right? But it's not going to give you that Cracklin going back to the word crackling that Cracklin like hit you get off like a shine HOXA but you know, we used to do pork belly, doing that kind of long and low whether you do a traditional brace or not, then cool it down, cool it down and then crackle render out the skin down almost like a duck breast and that is good. It tastes good. Or you could do the prickle and like a little bit of basicity to make sure it browns and then broil crackle it and then you'll get more of those kind of blisters that you get on the skin in a more blistered pig stitch. The problem with deep frying the pork belly entire is that you will most likely by the time the skin gets crispy, crackly good, you most likely will overcook relatively large portions of the meat.

Yeah, it was something I'd like to avoid. Right. Have you been doing it whole would be kind of hard as well.

When we frying it prior.

Yeah, I don't think I could pry hole.

Yeah. So like the way to fry things. I mean, I can't wreck so I can't recommend it's not safe at all. Yeah, so I was gonna say like, like, Don't Don't ever do this, but like, Okay, nevermind, nevermind, nevermind. Okay, okay. But there are ways to do for instance, relatively large shallow fries with based over so that you can fry just the bottom of it in kind of a shallow fry situation. And then do like a hot oil based over two rewarm the top and that'll allow you to cook the skin more in a deep frying. But most of those involve extreme risks of oil fire, and he's not going to do them so and self immolation. Thank you speaking as someone who has emulated themselves on more than one occasion, okay. Yeah. All right. And by the way, I will say one of my life goals is to never catch on fire again. I'm like, halfway through my life now. And I'm gonna say you don't even know when your life is gonna end. I know that I know that I'm not going to make it past 96. Anyway, point me that. I mean, maybe I will. But the odds are not my point being that like, I just hope that my catching on fire days are behind me. I think it's like it's, it's, I can ask for that at this point in my life. Thank you.

I hope for for you to say just before what was the temperature that you were going up for? 72.

Oh, I don't remember. Somewhere in the low 60s. I think we did exist so low 60s. It's been many years since I've done a 72 hour pork belly. I can. It's it's in Wiley. It's in Wiley's cookbook. So if you have the WD 50 cookbook, yeah, check it out the recipes in there.

Okay, perfect. Thank you so much. All right.

Are you enjoying the show? Heritage Radio Network has plenty more. I'm Luke Griffin and I'm the host of Bushwick podcast. Each week, we share the remarkable stories of how artists activists and entrepreneurs collide in Bushwick a special Brooklyn neighborhood that's changing faster by the dead.

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Baby. So to go back just briefly to what Anastasia was saying before we go into this place. We go into this place

your motor is already like that. What speed? Oh, well,

we had been at a concert already. Right. So I'm already priming. The pump already has liquid pump but I'm in constant pop up. So we show up. And I'm like, you know Anastasia? Yeah. Yeah, I'm like, you know, Anastasia. I hate this place. anastasis like a whatever and they start playing really good music including as we all know that I enjoy Travis Scott. Yeah, they start playing some Travis Scott. They start playing like, you know, some older hip hop that I know some like Biggie this kind of stuff. I'm like, Alright, bomb bubble bomb. It's not a damn thing. Yeah. Anyway, so like we're going and then they make us move to a different spot.

We keep dance. We

keep dancing in the different spot. And then they're about to start their their floor show. Right? So this guy comes in. This guy comes in an American dude in his best Russian oligarch outfit. You don't understand? Like, and and you know if you're a Russian oligarch, you could pull it off. If you're just some like 25 year old American guy. Don't try. You don't I'm saying he goes he's like, I need I need these spots for my people and like shoes us out. So then he as he does this to us. mustache he goes, I had to ask. Like out loud in the club, like super loud. I just keeps repeating that. And I was like, You know what? Anastasia? I've never been more proud of you in my whole life. And we walked out yeah, we're like, you know what? No, we watched the show and then we watched like five minutes of the show. Yeah. Yep. And I was like I'm not shocked I don't care

a little bit shocked you were a little bit shocked defecate it on stage.

Man it whatever I don't want to get into it. Anyway point being that point being that like I found the the hospitality wanting

although Dave You don't realize that the bar before we were there. I had to do that to people. I had to be like, no, no, no, out of these No, no,

if you have a reserved table, that's a reserved table we were told by staff to go to a place and then we're ejected from said place twice. What it's like I there's another bar I'm not going to name that I will never go to again well regarded bar nice place. I will never go there again. Because I was placed at a seat. And then I was made to leave because they made a mistake. Once someone is seated, once you have given someone a place, it is their place. It is now your fault. Hospitality person, that person is now your guest. And any other thing you need to do you need to do you like this. You? You can't once you give someone a space, it's your fault.

What about when there's somebody sitting at a bar and there's two seats on either side and you have to top coming in? Do you ask them to move down? You can?

Like it depends if you have a good rapport with the guest. Right? You can ask they're not obligated to do anything. You can ask them if they mind moving over one. If they do move over one it is then also nice to either give them something or you know, VIP them somehow because they have done you a favor because how much obligation do they have to move

the hero? So we should give a shout out to Pablo but we're gonna well we don't have a lot of time because

also very important question from the chat is an all Garg outfit a gaudy suit or some sort of two piece valore Adidas tracksuit, tracksuit. Oh,

I could be either this was the former good to know Yeah. Oh, now I'm kind of wishing this dude had like the kind of shiny tracksuit on.

It's definitely the better option. Okay,

let's get to the. Alright, so, a couple of things. One. Last night, we went to the old lightning pop up at Pepys, underneath grand Tivoli. And tonight, I don't know if there's still reservations available. But look it up online. They're doing a pop up at hunky dory and Claire's browses place in Brooklyn. So here's the deal. So Pablo headpins is listening. Wha wha wha, Pablo? Moi and Steve Levine. You live in New York. You're Italian a JSON thing? Yeah, let me Yeah.

So his wife was great.

Yeah. Anyway, so here's what they did they have a bar in LA in Venice, I guess. Is it? Yes. Yes. La San. Yeah. Okay. They have a bar and their stick, Steve and Pablo is that they travel around, and they find liquor stores in California and everywhere. Everywhere. They, some of us are Southern California, they happen to live in that area. So a lot of us they're everywhere that have old bottles of liquor, and then they buy it all. So like they'll look, they'll look on a shelf, they'll see an old bottle, and they'll be like, yo, yo, we had a conversation with him last night. You got more of that crap at the liquor stores? Yeah, crappy. I'm not going to tell you their secrets. But they have a tried and true. Like, they look for a trifecta. I'll give you one of them. Give one say

a Dave. No, no, no, don't say it. Don't say it's mean.

What's going away is the secrets. Okay? I won't tell you what they are. There are three things. It's very funny if those three things, if they call in or some point, give us permission to say what those three things are. There are three, they troll neighborhoods. And if they see these three things in conjunction, and they are easy to see

that there's a pot at the end of the rainbow. Yeah,

it's like, it's like the rainbow LepreCon sitch and they know they're gonna get good bottles. So they travel the country, and they find these old bottles that, you know, the people are happy to get rid of, because they're just sitting there collecting dust and have been for decades, these are decades old bottles, but they're worth like hundreds, sometimes 1000s of dollars to people who know what they are. So they aggregate these and they have this amazing collection of liquor and they brought it out east for their pop up now.

You know, when we traveled other places, we should try doing that. And then

but I don't know anything about I know I don't know anything. I wouldn't know if

we can find the trifecta. And then when then we'll call them.

Yeah, like FaceTime anyway because the the fun thing about the bar right is like, Okay, I gotta be honest here. I mentally have a problem with spending eight jillion dollars on something that I'm going to convert from liquid to urine very quickly. Right? It's just in mentally I don't have it in me to enjoy an absurdly expensive sip of liquid Anastasia the same waves. Yeah. Right. So, you know, we didn't order any of the crazy crazy, crazy, crazy stuff. Some people like I mean, I understand why people really enjoy doing that. But, but what makes it really fun, really, really fun about and that was by the way, I'm such a jerk. I'm such a blood Munch. We show up at the thing. My god. Yeah. And that were there with Jack SRAM or, you know, Jack Sanford to the show. Head bartender existing conditions and Stassi Lopez and myself. And by the way, we went there a week early.

Because we got the date wrong.

We walk over like he says, Please, where's Pablo? What's going on? And there's no one there and we're like, you're a week early jerk. So Oh, and by the way that and we should have known that because we saw them in LA at our party. And here's what they did. Oh, yeah. Pablo, and his wife packed a what was an S Escalade, or something like that? an Escalade, not a rented Escalade with you ready for people $500,000 worth of liquor and then drove it across the country on an on an unannounced route they wouldn't tell anyone so they wouldn't get knocked over like lime trucks in the cartel they

stopped only like once or twice oh

my god, they went all the way from LA or just really started in LA okay, they only made like two stops that's crazy. So they arrived safely with all their all their liquor and all of their very very fancy champagne which is what Anastasia was going for the fancy champagne. But the fun thing about the this crew is they both know so much about the Lakers that what here's my Munch move I walk up to him and you know Jack's like I want rom I want people who in the be in the booboo bebop and so like Jack got a very good rum tasting. I just looked at him. I go this. I hate choice. Give me something fun. And he did and he did. He gave me something super fun. He gave me a flight of Mezcal shells that were all the exact same distillate made at the exact same time. Age three different ways and I I was like interesting, like aged in clay underground for different lengths of time then held in like larger glass thing for a while. I was like, You know what? That was fun. Thank you. You know what I mean? And he gave me something from West Covina. Yeah. Because that's where Anastasia is from lands. Good burger, man. Take your order, please. So like the point is, is that his knowledge of the products and like the deep, the weird kind of deep dive knowledge he has about all these rare and obscure bottles that he's bought their provenance, right? The provenance story is always interesting, as well as the story of the individual makers and the stories behind the bottles and the different labelings and how things changed over time. makes for a really good experience.

So we were like we woke up this morning. We're like, we should have had him on the show.

Yeah, but you know what I was thinking about this. The staff seems like we're done. But why didn't we ask to have my show? But they're, they're real busy right now.

They're moving but you should go tonight, because it's the last night and it's fun.

Yeah, now Anastasia, you did not bring with you. Applehead dolls, right? No, we were going to do classics in the field treated Datsun Applehead dolls. We missed it last week? Well, it needs a good chunk of time. And we have so I'll say this. One of the people we met at the Houdini party was David karp, karp with a K. And you should look up this guy he writes for the LA Times periodically. And he has had many different lives over the course of his life, right? Which I you know, I can sympathize with. And he, you know, he's like a stockbroker, a music producer, but he's now one of the world's preeminent fruit experts. He's like a fruit explorer. What's unusual about carp? Is that most of the time pomological experts are either temperate fruit pathologists, or tropical fruit pathologist or perhaps specialists like a citrus pathologist. Carp is a lover of all applicants as a generalist because generalist usually is pejorative, right? And Stasi has never forgiven me for using the word pejorative with non English with non English speakers where I said something that was possibly insulting

said your roadmap is weak and they were like what is what is weak mean? What is what you can do is like I mean, I don't mean it in a pejorative way and they're like, I was like, they don't understand the word weak.

How are they going to understand put you over anyway there so anyway, so where was I so he has a love of all foods so not a generalist but like deep dive everywhere which is kind of rare and of course something that I really like to see he actually you know how Anastasia and I enjoyed dates and we had you know a listener listener gave us a bunch of dates we use them years ago we he introduced us to actually had it before the bar he date so for those of you that don't know dates, it's just some information about stuff he dates go through many ripening stages most dates when there was no fresh on the on the tree are too stringent to eat properly. Right. And that's called the kind of the colossal stage but bar he dates which were in season for like the one week that we were there right are edible in that stage. And he gave us a bunch of they're still slightly astringent, but they're their own kind of, they have kind of like this kind of almost coconutty kind of snap crunch to him. They're good, but I kept them and let them go through all the stages at home, all the way from the cloth root tub to tomorrow, which is like the biggest one and so if you have never done that it's too late this year to get the claw Varghese, but if you can do that next year, get them fresh and then allow them they will all ripen properly when they're not on the tree, but allow them to go through the stages and just taste them as they go from that kind of crunchy stage all the way through to their fully sugared stage. And it is an extremely fun experiment to do at home but related to Applehead dolls. carboys always related to Applehead dolls, which by the way, the very first toy that was ever made was most likely according to Trina, Dotson, Adam and Eve were 73 they were Applehead golf aficionados according to Trina Dotson, but we don't have her book right now. Anyways, the the book that he said he happens to own one of one of if not the largest pomological library in private hands David Karp does and so I started talking to him about Applehead dollars. I was like, he did not have a copy of Drina Trina dotson's Applehead dollars for pleasure and profit. And so we showed it to him and he's like, Good, fine, good, fine, I'll have to get that. But but he said I do own an apple art book called Lip Balm libertine in French which we've ordered but don't own yet, so maybe we'll wait till we get it in. But here's how you all know if you've ever listened to any cookies episode, you know how Applehead dolls work? There is a there is a like I guess an 18th century French thing. And I did a also I think in Asia but a French thing. Where what you do is, is you take apples early, early early, you put a bag around them so this Sun never hits them. They grow inside the bag but they don't color. Then in September you you cut the bag open for a couple of days let it kind of accustom itself to having light without getting blistered. Then you paint gelatin over the whole apple and then put a stencil over it a pornographic sense well, I was gonna get to that you can do anything but to be official French, like 18th century French person, you'd better be highly pornographic. Then it colors up you remove the stencil and you have like a yellowish green porno silhouette on a completely red apple and you get if you look up a palm libertine on the internet you can see instructions and pictures of this I don't like any of the modern ones I think they should go but like the like what's kind of weird is that you know how there's put like little pores on apples as little dots and those are on the skin of the porno people it's like it's real weird real creepy we're