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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Hello and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on the heritage radio every Tuesday from roughly 12 over 1245 from Inverness pizzeria in Bushwick plan not joined as usual with Anastasia the hammer Lopez because scheduling issues now that she's opening you know a restaurant over there the pasta flyer she's got to actually deal with scheduling issues like a real human being playing the part of Anastasia the hammer Lopez today is tracking track Jack Shrem

frankly I'm okay with drag that sounds great yeah, yeah

So Jack for those of you that don't has been on the show several times for those of you that don't know Jack Jack was the head but we'll first was a Food Studies graduate at NYU then went to go work and it's not really your style inexplicably from milk bar. Nothing I don't like milk

bar but I didn't know what my style was yet.

Okay, fair fair. came on to Booker and DAX as a barback worked his way up to head bartender and then when we closed went to Nomad became a bartender nomad. And if if we start a new project

together if we may or may not start a new project yeah

if let's say with Don and you know some other good people who I won't mention if we're going to start a project soon if that were to happen. Jack might or may not be like integral the integral player

we'll see. Yeah, who knows?

So I know people have called in before for OBD X specs or probably even I don't know if you're allowed to release Nomad specs. What's

the No definitely not okay,

those are mine. Okay? Well, Booker and DAX like even if they're not yours, a booker and DAX were open source were absolute far. So if you want to book or

index I have them queued up downloaded no internet issues. And then

you know if you want, like, Am I allowed to talk about smoly in the Nomad shake? I think I've already mentioned on the air before, is that an allowable thing to talk about?

I think that's fine. Just talking about how great Smalley shake is and leave it at that. Okay. And

I don't know, David, we talked about that before. I don't know anyone. Number speaking of got Dave in the booth. Oh, hey there. What's up? How you doing, Dave? I'm

good. How are you guys?

Good? Doing great. Cool, cool. All right, so call your questions to 718-497-2128. That's 718-497-2128 By the way, people I want you to know. We also asked, because really you need to replace the Stasi with two people, not one people, even though she says nothing. The evil energy she brings into the room to this wrong just so strong, true, true or false? I mean, you're here all the time, like the evil energy she brings into the studio gets me wound up like Like, like, like nobody's business, right? Absolutely true. So it takes like it takes like a nation of people to get me as lathered up hold you back as I would, yeah, nation.

Despite her villainy, though, I'm so excited about pasta flyer. It's so great. The Times review is awesome.

So here's this this is the Stasi Lopez in a nutshell. She's sitting here, of course, she's reading something on her phone instead of listening. Last week, as positive fliers review comes out in the New York Times. By the way, New York Times very rarely write rates that style of restaurant clear, quick, casual casual times

heard of your time. Yeah.

Then she's like, I'm like, she's like after right after the mics turn off. She's like, Oh, yeah, by the way, we got reviewed the New York Times like Dyngus Dyngus. You had a platform. You had a platform? She's like, No, that's the Stasi. Yeah.

She also had another platform. It was the New York Times, so I think she'll be okay.

She'll be okay. But I mean, like, you know, take a chance to crow a little bit. Oh, absolutely. It starts here like as much as she will cut down somebody else and crow about herself personally when you're standing with her alone never close in public. Nope. Nope. Republic curling.

And you know what, I respect that about her but at the same time, because it's a cool thing. You should talk about it. You should

talk about it. Do you think she hasn't crow? Because she is because she doesn't want someone to shove it down our throat later?

I don't know. I think that's just a personality.

You so chair and Jack is the most charitable you know, let me ask you, like for all of you who don't know Jack worked first like in two different very high functioning but punishing environments Momo and Nomad, right. And no, Matt, by the way, run by Lille robot, check on the bar side, friend. I admire him immensely not punishing, because he's evil punishing. Because he's exacting. Yeah. Which is a good thing.

Absolutely. Yeah. You know, made me a way better human being and especially way better bartender. Yeah. So

and, but punishing. Right. And then Momo, also Momofuku? Yeah, punishing differently punishing, differently punishing. But if you can weather that and still be and still give someone, another human being the benefit of the doubt. Well, yeah. Kudos, kudos, Jack. All right. So we got some questions in. We got a caller. Caller, you're on the air.

It's Matt from mystic.

Hey, how you doing? I'm good. Good. How's the spins?

It's fantastic. Good. It spins everything.

Yeah, exactly. Awesome.

Oh, by the way, let me just tell you something. The next product which I'm not going to talk about, but the next book or index product, which specifically I will not talk about was going to be the third in my zaal trilogy. So I guess what it was? No, because I can't I'm not going to confirm or deny. So it's going to be in dissolve trilogy. And I was extremely depressed because Chris from Hong Kong, our our Chinese liaison, right, informed me that the third Zoll is already a trademarked product. And so the third installment of the trilogy can only be known unofficially, as does all that anyway, so I'm very depressed by that. But go ahead, Matt, what was your question?

Well, I wanted to ask Jack about what the specs for the struggler were

was a struggle. Yours are next check.

struggler is in Ann Robinson.

Oh, it's ans Yes, I love in.

I'm pulling it up right now. So this the funny thing about the struggler is it's the least Booker index cocktail that has ever been on the booker index.

Because and Robinson Yeah. Because Anne is like, and by the way, for those who were like, how many programs did she run now?

She does cocktails for Andrew Carmellini wherever he needs her to do so. All all the Noho hospitality. Okay,

so big deal. She's big. She's good. Anyway, she is the most friendly, stubborn person. I know. How stubborn is Dan Robinson, fully as stubborn as I am almost. Yeah, differently. But absolutely. I mean, and do you know anyone more stubborn than I am? No. No. So like I can either? Yeah, yeah. Anyway, so All

right. So the specs for the struggler is two dashes of orange bitters. We use Regan's at the bar. A bar spoon.

Oh, why? First of all, why did that happen? I love Gary Reagan. Yeah, right. I have a perfectly good orange. What? Hey, hello. I I have a perfectly good orange bitters recipe. Why did we not use it? You guys are too with. I'm not gonna say you're too lazy. Not you personally too lazy, but it takes literally 45 minutes to make like a year's worth of orange bitters.

That's true. And we did it. Sometimes. Do

you like the Reagan's better? I like mine better. I'm just saying, but it's mine. I

like both. We need to make it again. It's been too long. I actually only ever made one batch of it ever. And then we used it for a long time. But it didn't we, I remember there being a problem with some kind of like, something with pectin, I had to spin it a bunch of times. It was kind of a nightmare. The one time one of the times I did it, I obviously screwed something up. You add the SPL at the get go. I didn't add the SPL at the get go. And then I was like, what's going on? What is this? What? So that's the problem. All right. So go ahead. We'll do it again. Okay. So orange bitters of your choice, two dashes, whatever you like a bar spoon of Francois. So raspberry liqueur, which by the way, not Booker and DAX. But PS,

we did we have to buy it? Or did we like like,

no, that's something we inherited. We inherited that whole shelf of Rando le course, and then we ended up buying raspberry liqueur. Because of this dread. We use the Roth. Would we? Rothman Yeah, I think so. No, I think it was the messiness. Okay, go ahead. All right. So bar spoon friend was due, by the

way we were open for over five years. Yeah, right. And we never ran through that inherited shelf. The

drawers did not ever. Alright, I'm going to start over and say the whole spec. So I will not interrupt. Right. Today dashes orange bitters, bar spoon friend was a half ounce of Dolan Blanc, three quarters of an ounce of bonal and two ounces of bourbon. We used old forester 86.

Now, if you don't, if you don't want to go out and buy yourself a bottle of friend was, what do you think about what do you think about making your own? Like just taking some raspberry jelly, jelly? Jelly jar jam, I was doing a demo preserve but not preserves, because you're trying to get something gets totally clear, right? And adding a finite amount of that to one of the base ingredients and then dissolving it in. Like what about making? Let's say you want to make a lot of this over time? What about making like a raspberry bourbon? You only have to add a little bit because you're only you have to make up for a bar spoon of this stuff.

I think you might end up adding more sweetness than you're looking for. But I mean, I guess you don't need to well, but that's how much you and you got a whole bottle of raspberry bourbon.

Here's what you here's what I would do, I would take him to just want bourbon, I would take 300 or 200 mils of the bourbon, dissolve into it like a couple of you know, like three spoons of and make like a raspberry bourbon syrup. And that you could probably use in more stuff than you could use for him was no. Yeah, that's probably true. You gotta go go spend what, how much is a bottle of the? I don't know, unless you're buying the good stuff. It's expensive, right? If you're buying the nasty stuff while you're pouring it into your drink. Yeah.

You may consider buying the St. George raspberry liquid, because that is delicious. They make a great product.

So Okay, fair enough. Anything else met?

The one other thing I was wondering is so like, in the Dr. J, when you milk wash the room? Yeah. Can you? Did you just like put a little whey powder in there to get the same sort of frothiness?

I don't think so. We tried it once. And our results weren't good. I think because the the I think the whey powder that's made is I think it's been heated. I don't know, I don't know whether it's going to dissolve. Great. Let me put it this way. When you take when you take milk washed liquor, and you let it sit, whether you put it in the fridge, or whether you put it on the shelf for a week or two, you'll start seeing a flock flocculation and that's the whey proteins coming out of solution because they don't really want to stay solubilized in the liquor, right? And so my feeling is you might have trouble actively properly dissolving the whey powder into the booze and I don't know what do you think that

I think that sounds right it doesn't want to be there to begin with and like any milk wash application really make sense in a large format like either in a bar setting or for an event or a big party because you can only really use it for like five days or so and then the whole milk washing process is dead because the way flocks out right but I'll

give you the spec you should use it home. Ready everyone ready people's. Everybody ready for this? Here's the Dr. J recipe spec. for home use. Take yourself 500 grams of sugar. Take yourself 500 milliliters of whole whole whole whole whole milk. blend them together until the sugar is dissolved. Add to that an ounce and a quarter because that should be a little less than an ounce and a quarter of Have 15% citric acid solution that is 15 grams of citric acid brought up to 100 grams with water right? That's roughly it's like two and a half times lime acid strength two and a half times lemon acid strengthen. Stir that into the milk syrup it will immediately thicken and that pre thick but it will not break. And that pre thickening is what makes this not be grainy when you shake it and when it stops it from ever breaking even after it's shaken. So now you have milk syrup. Remember, it's a little bit tart, then I will take I would take acid adjusted orange juice. The way to acid adjust orange juice is for every liter of orange juice, you will add 32 grams of citric acid and 20 grams of malic acid dissolve it you now have lime strength. What's it called orange juice, then you do your two ounces, regular rum in this case, then three quarters on the milk syrup and three quarters might have to adjust a little bit I have to test it because there's a little bit of acid in the milk syrup and there's a little bit of sugar in the orange juice so I'd have to test it but it's roughly three quarters we go to the quarter. Yeah, me personally I tend to shy everything back as I get older because that's me but remember, don't shy too much on the syrup because the syrup is was bringing you the texture in this case and then add a couple drops of vanilla tincture and salt right. That's it and then shake that sucker and it's very very close to a milk washed Dr. J. And the milk syrup will last a long time in the fridge and can be made in any quantity and doesn't really need boosts. That

is a great product. All right. Oh the one thing the one thing I didn't say about the struggler is stir served up no garnish

as all Booker and DAX drinks. Yeah, no garnish. No garnish. Except this Corsair which had the beer the pony Highlife? Yeah. The champagne. It's

a great garnish.

It's the best garnish. Yeah. You know, a little mini beer, too. Oh, well, we opened we had a garnish. We had a horsehead peel when we open but we stop real quick.

I mean, we still had peels for things, but

that's not me.

Yeah, function. I

don't consider functional garnishes to be Yeah, garnish is

I went work somewhere else. Dave and some people say that an aesthetic purpose is also a function. Like if it looks good.

But I'm like the Donald Judd. No, not really. I'm like the Rothko. Maybe of without the depression. Yeah, you know what I mean? Like, like, I like color. I like drinks. It look pretty. I feel pretty. So pretty rare. But I don't. I don't like I don't mind going to other places and having my drink Coke or dope. But salutely You know what I mean? But like, I don't like to do it myself.

I was already agreeing before the the terminology was set in stone. But I'll agree with you.

I really agrees.

I just wasn't prepared for the term hooked up. Well, strong.

I mean, I was that bad to say and we're not allowed to say that.

Funny term, that's all.

Well, you know, something where you're adding a bunch of stuff to catch someone's attention. Because you want to be perceived as an object. Right? I mean, that's your wish to be objectified, or not you wish but that that the system wants you to be objectified. So you add stuff such that you are objectified.

Anyway, all right. We're with you on this. All right.

All right. You never know. You never know. Like people can take things the wrong way. Yeah, I want people to take things the wrong way. Alright, anyway, Matt, thanks for calling in. Thanks for being

here. No, thanks for your answers. That's great.

See you later. Okay, so we have I don't know who wrote this in because they added it to Anastasia late and she just sent me the email. I don't have it. But it's a hot sauce question. No, I sent it to you in a stasis on the phone.

I said hello. And you said hello. And then

I thought it was like someone in the background. Yeah, I thought it was

like, I was pretty positive. He didn't know you were on the phone.

I was like, We had no idea. I honestly thought that Dave dropped

back. So we do have Anastasia the hammer Lopez via telephone.

I don't like to hook it up. Why? Because it's like so sexist.

Why is it sexist?

Are you talking about male hookers?

If you if your point is to sell your body, yeah, if your point is to sell your body, not your point. But if the point is your body has to be sold, then you augment it in a way that you're objectified.

Okay, so how can a male Booker Booker himself,

rule tight pants, showing the package like adding extra stuff to the package? Okay. Yeah. And we've all seen Spinal Tap people. Listen, if you're gonna shove a cucumber in your pants as you're going through the metal detector, do not wrap it in aluminum foil for those of you that have not seen Spinal Tap, which is one of the all time great movies. It is. I love final test so much.

Our life is like the scene where they ordered the Stonehenge.

It really is.

First of all, anyone out there who has not seen This Is Spinal Tap first. First. I'm not saying you should go smack your mom in the face for not making you go see it. smack yourself in the face then go see it. Yeah, you know what I mean? And

then watch the rest of the Christopher Guest catalog and have a great time.

Although Have you seen chicken people the documentary chicken people? Oh, it's like that. But it's but it's real. But it's real. No, no tongue in cheek, just chicken people going to the Ohio nationals which is, in their own words. The Westminster of chickens.

We gotta go. Why haven't we been to the Westminster of chicken because we are

low quality individuals true and all around fortunate but true. Unfortunately the truth. It's like, you know what I missed this year, Bobby. I've missed Bobby Burns day. I was gonna I was talking a big game about haggis print. Frankly, I was depressed because I thought the bar would be open. And the new bar whatever name it might have. If it should exist, we'll have a Bobby Burns day with haggis. And bagpipers Jack and I are going to learn to play bagpipe. You heard it here first Jack and I are learning as soon as we get like in the bar space. I'm going to hire a bagpipe teacher to come in and teach anyone at our bar who wishes to learn to play bagpipes. How to Play bagpipes, and we will do that as early as possible. Be playing our own pipes at Bobby Burns data pipe in the haggis And

Dave is already pretty good. He's got some moves as

well. Okay, everybody. Can you name more than one? I cannot Can you name more than one rock'n'roll tune with bagpipe in it.

A whole pokes catalog.

No and also ACDC stuff.

Anastasia you correct long way to the top if you want to rock and

roll. Also some Echo and the Bunnymen stuff really?

I think so. To me. Long Way to topic Wanna Rock and roll is everything that is good about the bagpipe? Absolutely. Because it's meant to be even though it's very simple bagpiping So bagpipers don't probably like it very much. In fact, last time I was in Scotland, I said to the bagpipe, or I was like, Yo, you loosen too long way to the top. If you're gonna rock and roll. He's like, I don't know what you're talking about. And I was like, so depressed. Because bagpipe is meant to be stirring. It's meant to be stirring music. And that's a stirring song. Yeah,

absolutely. Yeah. Better as an accent ingredient than a lead instrument.

Although, in long way, that's a play. It takes the part of like that guitar hitting the whale. You know what I mean? You know what I mean? It's like, it's like so. So right there. Yeah. Yeah. Great talk. It's rough in Maine. It's long way to the top, if you want to rock and roll. Anyway. So we did not do Bobby Burns Day this year. Because next year, because we didn't exist if we do eventually exist. Yeah. It starts here. What's your favorite hot sauce?

Just I don't know to Lulu. Wow. Okay. Jack.

All right. Hot sauce is a it's a category with subcategories. You know? Okay. Okay. Okay. I like talking to you. Okay, if I want like you're a bartender. Exactly. No. All right. What else? I use Serato in some situations. Hawk hawk. Yeah, yeah. Yeah, no standard. Tabasco has a place and then you know, sometimes we'll have a crazy extra hot, you know, secret secret basement hot sauce. I made hot sauce recently. My, my partner Mackenzie and I made hot sauce recently. And it was we let it we let it go too long. It was a lacto fermented sauce. And it got super floral. That's bad. I mean, not not, like over floral. It was aggressive. I'll bring you a bottle we have way too much. And we're never gonna go through. It's kind of coming back around. I tasted it again recently. And it was like, you know, this is

a good point. People when you have something that doesn't technically spoil it doesn't become unsafe, but changes over time. Just because it goes in quotes. Bad. Don't throw it away. No, because it's getting better. It could get better again. I've had this happen many times many products we also

bottled and saved the brine. Like the brining liquid which is also funky and coming back around and is great dashed on like, a salad or chicken or you know, something that needs a little moisture. Nice. Dave, what's

your favorite hot stuff?

Hard to say favorite, but I guess Cholula is probably a go to Bucha Lula's in one day. Yeah, that's that's easy. Crystal crystal. Yeah. Frank's Frank's Yeah, thanks. It's good.

So I'm here I'm, I'm hearing a favoring of like, Southern American northern Mexican vinegar base peppery stuff. Definitely. Yeah. All right. Okay. So, the question here is fair to the show wanted to reach out for a quick question. I've been making a lot of hot sauces for a couple of years and

the aim is trapped in. Okay. Hey, I thought it came through.

How do you do? I've been making hot sauces for a couple of years and occasionally have issues with separation. I have to admit, when I first read this, I was thinking emulsified sauces, like I was, I've been making like the Hollandaise for a long time and it was breaking and then I was like, Oh, hot sauce. Not like hot temperature, like content, like, as the Deutsch would say sharp. You know what I mean? Like hot sauce. By the way, did you know I once ate at the same falafel place for an entire summer. This summer where I one of the summers where I was killing pigs at at Columbia Presbyterian. When I was working in the labs there. The other summer was the summer that every day I had to have a BLT to prove I could still eat pork while I was working on the pigs anyways. So I'm sitting there, and we're dealing with the falafel guy, and literally I would set it's like the guy was like, almost like my cousin because I would talk to him every day. Yeah. All the only interaction I ever had with him was this. Falafel. I would say that, that he would say, hot sauce, I would say yes. And then he would say, Nice day, and that was it. Every day. How do you know how much to pay? I just watched the person in front of me, I think was written on the cardboard on the falafel thing. So I just had a hand on the stuff. There's never He never asked me for money. I would just hand him the money.

Dave, I feel bad for your cousins. If that's a cousin like interaction.

Well, I mean, like in terms of the frequency. I'm just

sorry. Hey, Jack,

do you know about Jen's dad? And Jen's mom?

No, I don't I don't think so. What? What should I know?

Loud Nastasia pulling out some personal information now. Alright, we'll get to that after I finish this question, because I'm actually going to finish this question. Okay, all right. My process is to ferment the mash for a month no water added just pepper fruit. Koji, Shio, Koji and salt thin out with some vinegar bring to a simmer than vitae prep to bejesus out of it, which is a setting on the Vita prep by the way. Occasionally, though, the solids separate out in the fridge and it just kind of looks on appetizing. Is there a technique to prevent this from happening? Or should I just use a thickener like xanthan gum? If so, what percentage? All right, okay, I forgot to actually look up the percentage sorry. But the trick was, and then when you're by the way, the trick with using xanthan gum. First of all, I'm gonna go into a couple of things. One, when you're working with sauces, right, there's, or anything really, when you're talking about, there's stabilization. And there's emulsification, these are two separate things. So you add, if you're going to have something that's separating, because they are actually they repel each other, like oil, and water is the classic, or like air and water, anything like that, where it automatically kind of repels each other, you need an actual emulsifier emulsifiers are what they call amphiphilic. In other words, they have an affinity. Affiliate philia MP, you know, both for both water and oil are usually double sided kind of molecules. And what those things do is actually lower the energy it takes to keep unlike things together, what sauces like this need is actually not an emulsifier. But a stabilizer. And what a stabilizer does is just thickens the stuff so that the solids can't separate are things can't separate out. So xanthan gum is a stabilizer which is what everyone uses in this scenario. Now, Xanthan has the interesting characteristic that if Hey, Miss Darcy, what's with the beeping? Xanthan has an interesting characteristic and that it forms a light gel that breaks when you move it. So that's why it's really good and can be used in very low percentages. But it's also why when you overuse it, everything feels it looks like snot, because it's a solid and then suddenly breaks free. So it looks like it's not terrible, and has a slimy mucousy texture, which is terrible. So in general, you try to use it like you know, in the quarter percent range, if you just want to do is stabilize any anything above half and you're in serious not range. So like quarter percent anyway, the trick was that then is this wait, like add the Xanthan stir it in, wait, wait, let it fully, you know, stir it, hydrate it, let it put it in the Vita prep when you're doing it and just wait. If you add a lot and it takes like you know, 1520 minutes if it doesn't reach its full thickness for like an hour or something, then you could add now and later has not and that's not what you want. And I will tell you the other secret on how to do this. The professionals, commercial professionals who make things know really well how to make stuff work. So if you have and this goes for anything, not just hot sauces, people, any of you out there that have cooking related questions, whenever I want to know how to do something, the first thing I do is I find a product that is similar to what I want to do but As may professionally I turn the can or bottle around and I read the ingredients. So if you go back and you look at for instance Tabasco sauce which is the only one I looked down there in the radio which is similar to ones you guys are talking about in what it is right? Tabasco sauce separates Frank's separates all these guys separate into rather unappetizing. mcgillis when they are left to sit around so you shake the sucker beforehand, right but they're relatively low solids. That's why people don't get freaked out by it. But if you look at the recipes for this, you have Tabasco, the ingredients are vinegar, pepper, salt, right? So they add no stabiliser and it separates. Now, if you go to look at a higher solids brand, where of separation would be bad, let's say you were going to look at Sriracha, right? The ingredients there, and this is what I do, I go look at the ingredients they have in it, chili, right, so there is a high chili, right lower liquid, right. So liquid typically, if you have a very high liquid preparation that has solids in it, people expect the solids to settle. They're not as freaked out by it. If you have a high solids preparation and liquid settle out of it a it's harder to get the liquids back into it by shaking it. And B people freak out a little bit more. Anyway. So Siracha chili, sugar, because that stuff is sweet. Don't let anyone fool you. Yeah, garlic, then vinegar, then potassium sorbate and sodium by sulfate. So that what those two things one is an antibiotic acting as an antioxidant by sulfate. And as sorbate is there to prevent mold growing in that sucker, right? Then your boys xanthan gum is there. So they add Xanthan straight up? And so like if it's good enough for like the billion dollar hot sauce? Yeah, probably good enough for you. You don't I mean, if you want to look at more pasty things, and some things like if you take a look at Goji Chang, right, those are starched thickened, or if you look at like Sichuan, broadbean, paste, these are starched thickened. And so you know some brands that go change, just use wheat starch because they're cheap, and they want to make it fast. Some use fermented rice paste, you can use like, you know, whatever, whatever you whatever you want. But if you want a thicker thing like that, those are usually thicken to prevent it by separating by actually using starch. Anyway, that's my answer. So my answer in general is find something whose characteristics you think are decent, but either you want to make your own or you want to make it in a less kind of industrialized way. Figure out how they do it. That's the same thing. Like people are like, how do you make a coconut cream that doesn't separate? I'm like, have you looked at the back of a cocoa Lopez can like the back of the cocoa Lopez can is like a shotgun poop spray of freaking ingredients because coconut is a difficult material to work with.

But cocoa Lopes. Delicious.

Yeah, you know what I wish? Here's what I wish anyone out there who works for the cocoa Lopes Corporation, we're not talking about Anastasia who I also sometimes called cocoa Lopez but like, but like anyone out there. If you hear me, make for me a slightly less sweet version of cocoa Lopez. Not that I think that your product is too sweet. But it's too sweet for me to use in a lot of preparations if you made a low for instance, I use cocoa Lopez in drinks. I use cocoa Lopez in sorbet basis, because I'm very lazy. And if I'm going to make a sorbet tonight, I'm not going to go through a big rigmarole I'm going to get a can of Coca Lopes but I'd like to be able to have a higher percentage coconut cream without all that dang sugar because the sugar load is so high that I have to scale back my coconut at just drastically scale back my coconut otherwise I overshoot my sugar bill. You know what I'm saying? Yeah. So

tell Jack about Gen Z. And since that,

you know what, this is not a cookie related question. Nobody

is so good. Tell it in two minutes. All right. Let's go.

Okay, so is it gonna be long, long story. So I have a I have a stepfather, Gerhard, okay. And, you know, my stepfather. I've known him since I was three. He's, you know, he's basically he's, he is a dad to me, like I have my father. And droid is also like my father, right. So like, but because I knew him since I was three. And I was like, you know, I've always just called him Gerard. Right. But I always call my parents. So Gerard is like a title to me. Gerard is not like a name. It's like a title. Here's your Gerard. Yeah, right. Yes. Right. So anyway, so like, yeah, so my kids call them grandpa that right? So it's like, it's a title. It became a title, but it happened because I knew him when I was very young. So I call him Gerard before he was my stepfather because I knew him before. And so that's the background. So you don't go go from calling someone. Anyway. So right. So we're at this point, right? So then I start going out with, you know, my future wife when I'm I don't know like 2020 2020 Right. So I started going out with them. And then just I never referred to her parents as anything, right. Literally never referred to them as anything, not even their name. No, but not even like no never directly. I would never, I'd never directly. By the way you can do this as a test, it's very easy to go through life not directly referring to someone unless you're working with them in a work environment. In a work environment, you need to be yo, Jack, you know what I mean? Like, if I didn't refer to you, it would be awkward, right? But in most home, and personal settings, there is very, there's rarely if ever, a need to refer to someone. And in fact, I think it's really weird when people overly refer to people in personal settings. When like, when someone sits there and says your name to you over when they're talking to you. Like, I can see you're staring at me, I know you're talking to me, you don't need to use my name. I know, you know who I am. This is not necessary. Anyway. So so this is the set this set the scene. So then, you know, a couple years later, we get engaged, we're getting married, I still have never referred to them. Because first of all, like, I've always felt very close to them. Like I always really liked them, like, you know, they've always felt like they're part of my family, like Jen and I were very serious very fast. And so like, you know, it was always kind of a serious thing. So I never really wanted to call them by their first names.

Yeah, right. Even your Gerard right. But that

but I'm just bringing that as a as a separate thing, because that's a part of my life that you need. So like, I already have this weird thing with honorifics and, and names, right? And I'm not the kind of guy who normally thinks believes in calling your parents by their name, which is why I'm saying Gerard is a title. Right? So then I have this new family, right that I'm becoming a part of, they embrace me, I embrace them. What am I going to call them by their first names? No, it's not respectful. I don't think for me to call them by their first names. But at the same time, I'm not going to pull a mom and dad on them when I have Gerard over here, and I'm calling Gerard Gerard. So I can't call them mom and dad, because that's a slap in the face to Gerard. Right. But at the same time, I can't. I'm not going to call them by their first name because it doesn't feel right to me. So instead, and bear in mind, I started going out with Jen in the year of our Lord 19 192 All right, Valentine's Day 1992. That was that the year you're? I'm 9191 Okay, so I started going out with their knights and I have never once ever referred to them at all. I see them all the time. I see them. Everyone's like everyone's like, well, what is your father in law? What have your father in law was on fire? This is? What have you father in law was on fire. And you had to tell him? I was like, first of all, he's gonna know he's on fire. Believe me as someone who was caught on fire one and

easier one. All right with him are the only people in the house. Okay. And the phone rings and it's for him. But he's on the other side of the house. How do you get him?

It's for you.

What if there's two people in the house? Yeah, they're both on the other side of the house. It's never

a This has never happened. I go get them not go get them you go get them? Or let's say DAX is there get your grandpa Right. Or like you can always you always have someone next to you that you can use as a through furl. So you're like, if Gen Z or you're like, again your mom bah there's always a through furl. It's not hard people.

The fact that you've developed so many workarounds rather than just having something to call these people is the most it's one of the most Dave Arnold things that I've ever heard it's fantastic. Anyway, thank you Anastasia for

you know it's not usual that we go this personal on the Cooking issues. I don't know how I feel about it. What do you think Dave?

Little personal but I like it. Yeah.

Kate wrote in Hey Anastasia. Dave, Dave and also Jack although Kitt did not know this. You think it's I have a simple question regarding the lime acid and champagne acid recipes and liquid intelligence. What is your recommended storage vessel class cheaters?

Yeah, just a glass bottle. nonreactive Yeah,

do I need to be concerned about UV light or a particular material? I mean, I wouldn't put it in a metal that's going to react

with the acid but other than that, I mean, I mean, I've never done

long term storage in stainless but I've done short term may mean intense and stuff

when I keep it at home if I'm going to use it for anything I just keep it in like a clear glass swing top bottle and I keep it in the fridge. Yeah. And

is there a timeframe within which I should use the product once in solution finally got my series on November love it can't wait to buy spins all Thanks. Nice. Speaking of which, Sears is back in stock people back in stock that Oh yeah. All right. Now here's the thing. So lime acid, I'm assuming You mean lime acid and champagne acid in things? Champagne acid we tend to use on its own. It's the weird one that we tend to use on its own. Yeah, it tends to come out of solution. Yeah. So it's got crystals. You'll see crystals in the bottom of it. Sometimes a slight haze in it. It's still good. Shake it. Shake it. It's still good. Yeah, yeah.

It's not back in stock. It just went off again, oh,

people, we have our own ones coming that are going to be here in under a month. And we control when they're on when they're in stock. So boo, Mickey, ah, anyway. So back to the champagne Lightline acid. So the question is, is if you dope a fruit juice with acid, what's its shelf time? And this is entirely subjective. Let me ask you a question. Kitt. How long do you think Orange Juice is good for? And? Or how long do you think or grapefruit juice is good for? And the and then whatever that answer is, it's the same when you acid adjusted. So like it doesn't, I don't think change it much in one way or the other. So there are some people who think orange juice is only good right after it's pressed. And if you believe that, then they acid ain't gonna change it. But if there are other people who believe orange shoes last for weeks, and lime acid and go and change it. And you know, the thing is, and I should never say this because of something which I've referred to before, and I don't have time to get into it, if someone cares about it asked me I'll talk next week, the law of incremental crappiness. So, you know, in general, I try to organize my life around not violating the law of incremental crappiness. Right, not putting myself on that slippery slope, direct land. But one of the things that I will incrementally crapping myself on, and when you do do things that are incrementally crappy people, you have to put a big flag and it'd be like, Okay, I understand I've done something incrementally crappy here. Don't let yourself slide further. But there's someone who didn't match was that you Dave? Or someone had a birthday cake? Smells like sulfur here. Are we about to die?