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Hello and welcome to the Dave Arnold, your host of cooking issues coming to you every Tuesday from roughly 12 to 1245 from Roberta's pizzeria in Bushwick Brooklyn. joined as usual with Anastasia the hammer Lopez I just thought was good. Yeah, got David Booth was up day went up.

Quick shout out to Angela Garbutt of Goldenrod pastries in Lincoln, Nebraska, who was on the network last week and brought me some great cookies and as a big fan of cooking issues. Oh, she

doesn't come and say hello. Well,

that was last week. She's back in Lincoln, Nebraska. So

yeah, I mean, like, you know, Angela was one of the interns one of the tech interns the French Culinary Institute back in the day. Oh, yeah. Like the heart you know, the hardcore good crew. You know what I mean? Like that was a good crew. We head back energy. So if you're anywhere so I don't think Martha Stewart has stopped by her bakery for for a pastry but I know for a fact Martha Stewart Once landed her private jet to pick up a sandwich. So if any of you have a private jet, and you're flying over the great state of Nebraska, remember the entire state has a runway. So all you got to do is choose like a convenient spot somewhere near Angeles place. Land and get some pastries, right. Wouldn't you think it's a good idea? Sounds good to me. Yeah. Good idea. Oh, by the way, call in your questions to send money 4972128 This pastries Chamonix 4972128 What? Your cake. Oh, well, we'll talk about that later. So Dave, like the other mic six super loud today because my ears feel like I'm blasting.

Well, you sound really sick. So I turned it up a little bit.

Okay, so I was dead rabbit yesterday. And it was so loud because the dead rabbit was having their their like, you know, their yearly like, you know, new menu anniversary party thing and they're releasing a whiskey the dead rat that rabbits a very famous bar here in New York. For those of you that don't know, famous bars, and I was there with some of our you know, upcoming bar team. I was there with Don and with Jack. And by the way, Nick Bennett and Jack Schramm two former bar pretenders from Booker and DAX Nick Bennett is of course has his own program porch light. And Jack's doing a guest shift there. So if you want to see two former PDX bartenders, head bartenders behind the stick at the same time, go there tonight between seven and like nine or until Jack decides to go. So anyway, so I met that rabbit. And it's so loud I start screaming. I was like, I know, tomorrow morning. It's going to sound like I took up like a 12 pack a day habit.

And it does. Yeah.

Well, the good thing about it is it I mean, the good thing about that is is that there's certain songs that be really good for your singing career, right? I mean, like there's certain songs that like even people like take this morning I was singing you know, the song across 110 Street. Bobby Womack clothes 110 Street. Yeah, anyway, so like, anyway, so the thing is, is like, I'm like, oh, man, I got the I can do that. Now. You don't I mean? Yeah. Well, you gotta you gotta, you gotta get to the gotta let them say that.

We can't afford that. Oh, five seconds. That's gonna be able to actually do.

Yeah, Bobby Womack is not listening. Do you think his lawyers are listening? He is definitely

somebody's always listening. It's like the big brother of you know,

it's like

why do you like that? So

it's a great song. It's a great song. Womack and Womack can't beat him. And I'll tell you something else. It was featured in a movie

and the thing that wasn't a crossover and it was like the

theme so I meant that brought into my mind because on the way to the dead rabbit. I was listening to one of the all time great movie soundtracks Superfly you know, Curtis Mayfield? And so like, it was perfect like on the way back but the raspy voice and in the morning I was like, I could just continue my kind of like 70s blaxploitation film track thing. And it was like it was good it felt good it's a good reason to have a voice or what it is a street

I know but why is it so?

Well, you know there's a coupler you know back in the 70s it was Central Park is it is where Central Park ends? Yeah, yeah. I mean look that neighborhood is mean nothing like it was back in the day anyway, whatever. That's that's neither here nor there. But remember a couple of weeks ago, we were talking about how it's so sad that soundtracks now are you know that no one does these awesome either theme songs or soundtracks, and then Kendrick Lamar and crew puts out the Black Panther out but cannot wait for them to be you. Dave. You'd like to see that?

Yeah, sure. I don't really dig superhero movies that much. But only school. You know what, man? What there's like,

do you live in Brooklyn? Is this a Brooklyn thing? Like killjoy? Like Brooklyn kills it? No, no, no.

What are you accusing me of like being an aloof hipster or something?

I mean, if they don't care about Marvel, oh, like kids doesn't like kids either.

I said no. Have kids.

I don't like them either. You ever seen Nacho Libre? No, actually, oh my god. How do I work people? How do I work like this? How do I work with this? There's a character that we need to drink after Booker and DAX called escalator who's like this like like super skinny guy. And one of his lines is he hates all of the orphans in the whole world. All of them.

Anyway, that's fair. Wow. No, I got nothing against orphans. They're probably better behaved.

Whoa. Wow. I

see where you're going with that.

You guys are you guys are speaking of babies. So Anastasia like you enjoyed it. I put the tweet up yesterday about a king cake with all the babies and man like a lot of millennials can take a joke Yeah, but then like so many people get all bent out was the worst thing I don't know the first of all, okay, so what I did was I baked a king cake to completely traditional by the way completely traditional Kincaid because today is Fat Tuesday right? So you know, I did the whole thing with the all three colors of sugar that garish looking like you know, purple, green, and yellow, you know, sugar on top of the glaze all this other stuff. It's basically look, the king cake if you've never had it before, it's basically like, you know, a mildly enrich dough almost a little bit harder than a cinnamon bun anyway, but like so like you do and then you roll up like pecans and raisins and brown sugar and crap, much like a cinnamon and you form it into a ring. And then after you bake it you shove a plastic Baby Jesus into the bottom of the cake. And then you slice the cake up because Christianity because Christianity and then you slice the cake up well you know what the thing is that like you know everyone thinks that this is as a you know, like a New Orleans thing. But you know, I remember in in Spain, getting, you know, cakes with those little tokens, anyway, whatever doesn't matter. So like you bake the cake and then whoever gets the baby they have to they have to get the cake Next year, you see what I mean? So it's not actually a positive thing. But the funny thing was, is that almost no one who was all bent out of shape about me making fun of everyone being a winner. They're like, most people confuse like our generation with with baby boomers. I need to tell the millennials that there is a whole group of people us forgotten. What am I what am I missing? What's my generation?

What do you x x? Yeah,

yeah, we're not the baby boomers. Like, we wish we couldn't destroy the environment. We wish we could have thrown you guys into debt. But you know, just we never had the power to do it. You know what I mean? We're just we're losers that way. But like, they didn't get the joke that you're just

slackers? You didn't do anything about it?

Yeah, fair. Fair. You know, self aware slackers I think is what

be millennials are paying for baby boomers awful decisions.

Yeah, but we have but again, sorry, but you know, not my call. But they, you know, I wish anyway, like very few people got the full side of the joke, which is yeah, they all get the baby. So they all have to provide a Kincaid next year. So it's like double hosed. Anyway, whatever. Now, of course, please, first of all, who the hell gets a king cake? And actually it's delicious. I don't like that.

I don't know. It just seems like one of those things where it's all about the ceremony and the spectacle rather than actually eating

it. That's incorrect. It is delicious. But but but you're thinking about it wrong. It shouldn't be called like a king cake. It should be called like a king coffee pastry. Like like what you really want to do is have a slice of that. You know, when it's relatively fresh after it's gone stale, you know, garbage but like it was relatively fresh. With a with a cup of coffee. I mean, you like you like a coffee pastry? Do not Dave. Yeah, of

course. Yeah. Her Angela make some coffee pastries. Right. Angela? Do you have the address of the studio? Angela? provide that for you, Angela.

Coffee. pastries.com. All right. So let me see. Let me call up the questions in the meantime. Because Okay, so today, Anastasia. I'm on the freaking train. Yeah. And they just decided to skip. That's it's not a good it's not a good look on a subway station.

But you would have been late anyway. Like, let's not let's not fool ourselves.

You know, it's like I get no live anywhere. No live anyway. Okay, here's the questions. This is from Brandon Johnson in Charlotte. has a high ball question. Do you like high Boston stones? You know what

I don't really like cocktails. What I

know you don't like cocktails doesn't like cocktails doesn't like basically just get it all doesn't like biscuits doesn't like you know lemongrass doesn't like fungus doesn't like you don't like mushrooms? She likes mushroom. She doesn't like like fungus growing on things. She hates fungally induced leaf abnormality

foot infections.

Alright, got to take action. DO YOU DO

NOT a fan

nobody likes a foot infection.

Although that's why I don't shower at the gym. I go home and do it.

Although interesting, I saw that I just don't go to the gym. So the the the interesting thing about infections though, is we've mentioned this on the show before but it bears repeating one more time that the salt risen bread and we've talked about it before on the show a million times. Salt raisin bread is an interesting bread because salt is actually not the rising agent. The rising agent is the path you know the pathogen that bacterial pathogen, Clostridium Clostridium perfringens, I think it's perfringens. And so the classic study was printed right after World War One where they took the bacteria directly off of a gangrene sufferer who had you know received gangrene from a wound that they had in the trenches of World War One and dude bake bread with it. Oh, my God, and ate it? How about that? That's some hardcore business.

My guess I don't have to eat the rest of the day.

Hey, man, that person took it for you. And you know, I like solvents and bread. I think it's quite good.

Real quick. Somebody in the chatroom sent a tweet that somebody directed at you in response to your millennial, okay. Dear Dave, we're sorry, your old Well, not really, instead of being bitter exercise or something? Regards Millennials signed on behalf of the entire generation.

I mean, like, first of all, first of all, first of all, not not, not at all bitter about it. Like I'm super psyched to be part of my generation. You know what I mean? I'm not super excited all the life choices. I've made some of them really good. You don't I mean, but like other ones not so good. Yeah, no. I mean, I hope everyone when they you know, I hope everyone's happy with every age they are in life. You know what I mean? Like, I had some really bad ages like Uh, you know, junior high, like really kind of blue chunks. But I've been super stoked with every age. Yeah, you know, there's nothing I'd rather not be right now. I think I'd rather not be there's nothing I'd rather be less right now. Then, like 22. Again, you know what I mean?

What? It always strikes me as odd when people say like, oh, college is the best time of your life? I mean, if that's true, then shouldn't you just kill yourself? If it's not gonna get any better, what's the point in continuing?

Right, right. But you know what the other thing is? So like, so? Okay. It's it's not a food issue. So we shouldn't get into it. But like, you know, life issues after the election. So this isn't one where I was completely dead wrong, right. So like, after the election, I was like, you know, the millennial. I was trying, I was blaming the millennials, wrongly, as it turns out, right, I was like, the millennials didn't come out and vote. And that's kind of like, you know, and now, they're all pissed about it. But when I actually look at the statistics, that the percentage of people from each age group when I was that age, I also didn't vote me as a group, you know what I mean? So it's like, everyone wants to blame the generation that came before the generation that came after it says, you know,

everyone should exercise.

Look, you know,

and it is true the baby boomers wreck the economy and the environment, but ya

gotta read this book, Dave called the unnatural history of the sea. I don't know whether the scholarship is still good. But the author's point was well taken, which is everyone thinks that what's happening, which is, you know, can be true, right. I mean, like, we could destroy the Earth. But everything that's happening, like hasn't ever happened before is unprecedented, and then goes on and like, highlights all of the like, basically, as soon as humans have the ability to do something terrible, they do it. So there's no point in blaming any specific like group of people like baby boomers, right? Like, as soon as we had the shipping capability and the and the fishing capability, we wiped out as much of the ocean as we possibly could. And it's generation by generation. As soon as you have the capability to do it. You do it. You know what I mean?

Yeah, sounds like a baby boomer cop out. But

again, wrong generation brother. My parents were the baby boomers.

No, I don't mean from you. I'm just saying like that guy. Whoever that is making the argument.

I don't know how old he is. I don't know. I would I would wager that

he's a boomer. Weird episode.

Anyway, so back to about what the cocktail is, by the way. Deborah highballs dead rabbit has a spin zone so they're going to be using this is all they said on the menu. And I was like, if you have a problem, you know, you gotta get in touch with me and they said, we will. We will do any

sizzles. I know where to get them. No cheese because we don't know I thought Amazon right

now man. My man.

They went off again. It's like for It's ridiculous.

It's been a you check the walk in. Is there a ham in the walk in for us to talk?

There are several fridges here so no, I did not get a chance to check. All right.

Brandon Johnson writes in about Hi balls. I was recently in a restaurant ordered a turkey. Hi, boss. This is like a Japanese whiskey Highball. They recently added special tap machines slash hookup from Suntory that dispense the cocktail. The results were extra fizzy with a ton of bubbles. First of all, exercise does not make me feel good. Exercise makes me feel like garbage. I want you to do this class with me, please. Mr. Massey, it goes to what kind of class anger?

No, it's not. It's like Primal Scream therapy kind of with exercise.

I have enough anger. Okay. All right.

This will help you get it out. Yeah. Right now is building up inside of you.

Please. Please, please. Do you notice

some goop thing?

Do you know? Yeah, like, do you if you wanted to lower the water table of my anger? Do you know how much you'd have to tap?

Yeah, that's why you should try it.

Yeah, hit the Tab.

Back to the high ball. The results were extra fizzy with a ton of bubbles. And you know, when you started, man, it's like, you know, whatever you like, just get on the question. People like all the exercise all these gym freaks, right? And then they're going two miles an hour up every stairway in the freakin subway.

It's the same people.

It's not. It's not all the same people. It's some of the same people are the people walking half a mile an hour with the freaking yoga mat and the freakin city hitting me in the face with their freaking yoga mat.

So real quick, there is this great joke on Seth Meyers around the holidays where he said like, oh, no, it's that time of the year where tourists come from all over the world to look at all these things like the middle of the sidewalk, the top of the stairs.

certainly true. Yes. Totally true. I love it when people stop at the top of the stairs and look around. Don't you love that? Dave?

Yes, then you should do it in front of them. No, it

is not about it. The world is not a tit for tat situation. Just do what's right. Sometimes it feels good to do it. Right. Okay, so we have an extra fizzy high ball here the brand name was dealing with. And he said what is the high bar machine doing to give all that extra Fizz is mixing whiskey and soda as its dispensed like a fountain drink. Alright, I gotta be honest with you. I don't know. But I doubt it. Here's why I took a look at the tab, I could saw a picture of it and the tab looks like a dedicated tab. So what they're probably doing is carbonating the mixture and getting it super cold, the key to it, super carbonation. First of all, they probably do relatively low alcohol. So the lower the alcohol percentage, the easier it is to get ripping, ripping bubbles. Now, there are people on the internet, who are reviewing this phenomenon of the high ball on tap, who are, they're clearly lying, clearly lying, because they said something absurd, like it has four times or five times the carbonation of soda in one and a half times the carbonation of champagne. But if you do the math, what that saying is that, you know, so that champagne has over two and a half or three times the carbonation of soda, which is not the case, right? Like in terms of actual grams of co2 per liter of beverage. So the math doesn't even add up on its own page, right. So Don't believe the hype that they write on the internet. But what the truth is, is that the higher the alcohol, the more co2 you need to get into it for a certain level of bubbles. Also, the more it's going to foam up, because the more alcohol is in at the lower the the higher the viscosity and the lower the surface tension. So what happens is you have this phenomenon of foam. So in order to get a very high kind of bubble amount, you need to get the temperature as low as possible. So what they're probably doing is mixing carbonating under under high pressure and then cooling it to almost almost a point where you're going to get crystals. As soon as you get ice crystals in your drink. They form nucleation sites and you get massive amounts of bubbling, right. So that's the first step that they're probably doing and probably chilling it to a very accurate temperature, they're probably doing a relatively low percentage of alcohol. If I had to guess if you wanted really ripping carbonation, I would guess somewhere between 11 and 12. No more than 13% alcohol on it. Maybe they do less i don't know i haven't tasted their their mix, then. The trick is dispensing it. So where most people go wrong with tap carbonated cocktails is they use a relatively crappy tap. For instance, like a beer tap is meant to allow a certain amount of phone and beer taps are relatively bad at compensating between the very high pressure that you're carbonating at right, which is much higher than beer much higher than beer, and the relatively low pressure of atmosphere. Also, if the lines are still for a long time, and there's any leak or anything at all, I mean, it happens no matter what you get little bubbles in the line. And as soon as you open the tap, as the drop in pressure propagates backwards in line, you start getting foaming in the line. So as it comes out of the tap, it's already starting to foam it hits the atmosphere of foams even more. So to kind of stop that what you want is like a very like kind of long, cold laminar flow of stuff, it's not going to create a lot of turbulence as it comes out a very good compensator valve that that lets stuff stream out nicely. So you're not throwing the bubbles everywhere. The gun taps that mix, right at the thing like a soda machine does. They put the syrup and the carbonated water through very fine nozzles and then mix them in a larger novel, it's incredibly turbulent, and causes a lot of bubbles. That's why when you hit a soda fountain machine, you see that like Niagara Falls like phony look that comes out of that like thick nozzle. And that right there in a carbonated water, carbonated beverage you can kind of deal with because it'll settle down really quickly. And whatever the co2 loss that you've lost, you know, kind of you just take that hit and you deal with it. But if you kind of if you take that hit with an alcoholic beverage, you typically it's just it's it's all freaking over. It's like you've lost so much of the bubbles that it's almost like what why try, which is why most people if they're doing carbonated cocktails on tap, unless they have a dedicated machine like this. You know, first of all, remember, there's no particulate matter in there's no juices, there's no nothing there's nothing in there other than the whiskey and the liquid so it's very water. So it's very kind of, you know, finally titrate up but most people do it need to stick with kind of low carbonation drugs, but I'd like to try one of these things and I'm not a huge fan of whiskey and soda. But you know I'm down to down to try, you know I'm saying Yep,

periodic rubric.

Around right back with more cooking issues.

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And we're back this the first time corn has been the sponsor? I think so yeah. It's great. Yeah, love corn shout out to Sal resign running that thing corn it out. You know, like I am a customer recording. I have purchased I don't purchase knives anymore because I'm on a spending freeze on the on the knives. But as I've said on the show many times I'm a giant fan of traditional Japanese knives. Do you ever use those things? Mark like those things?

I don't know. Yeah, I think so.

Do you ever see ever see a museum? No. What does he like to cut with at home? No, no. He cuts with your knives. What

do you have? Crappy?

Like how crappy like what level of crap?

Like the ones that they give you in the starships bag.

So you just picked up a swag bag. And that became your cooking knives. Nastasia hardcore enemy of quality. Like super hard. Quality, you know other things? I think, you know, whatever. Do you keep it sharp anyway? No. So what do you mean when

you don't even cut through a tomato?

So what do you use? You just ask us? Like, I use the back of the knife to cut through a tomato because it's sharper. Like, why do I even bother? Why do I? Why do I buy? What about you? Dave? What do you what do you sleeps with at home?

Honestly, I don't know the brand name.

Hey, well, thanks to corn.

Corn would want to send me over a set, I'd be happy to use them and talk about them. They are really more than happy.

They're not It's not like when you go to Korean, it's like you have to go. So you should look, you should go to Korean, right? Just the same way you should go to JB Prince and check JB Prince out because they're to like kind of gems of stores. You know, they're high priced, right. But if you go there, it's just it's cool. You know what I mean? Like they're cool to go to. But when you go to Coron it's more like going to like a pet adoption center. And like picking like a puppy out, you know what I mean? You got to like pick out like what kind of knife you want, you know, first you got to make the decision. Like what's your maximum price range you want? I mean, like, what's the maximum you're going to do? Right? That's your first choice, then you have to choose what style you want. There's two ways to go this you choose style in terms of Japanese Western, or, or traditional Japanese and then like the shape of knife, and then you just go from there, but they have so many choices, we have each one that you just gotta mess it will be always end up spending more, you accordant you always end up spending more. And then they have you know, the master knife sharpener sharp, so that'd be their slogan, you always end up spending more Look man, like the next time that the next time the yen takes a nosedive. Right, like you know, the next time that when that whenever the dollar is doing really well against the yen, that's the time to go shop at Coron because the knives are from Japan. And so you have to deal with like, Whatever, whatever the economy in Japan is doing at the time. So I remember I bought a set of not a set, but I bought like a like really nice Deborah and Nic unagi. And then the year after that there was a big swing in the dollar. This was years and years ago. And the knives like went up 50% In one year, just based on the exchange rate. Because I bought it before I was finally a win. Finally, Hey, speaking of this, you know, again, I'm not involved with this stuff. But I'm at this place called new lab, which is you know, where I'm doing prototyping for the next book or index piece of equipment which, honestly, Anastasia, when are we going to announce that you think

I hope spring was announced that it when it should be coming? Right?

You're talking about? Yeah,

like, like may like hey, what does this come

anticipate? Yeah. Okay, I'm gonna say what we're gonna try to get our next product on sale by fourth quarter this year. But anyway,

when do you want to say what it is? I'm saying me? What is it? Can't say him tell you what it is.

This is the first time we're taking on a market where someone else could just do it. We're not as I have to figure out what kind of patent protection we have. First on what's going on.

Oh, also, if you want to hear Dave talk next Tuesday at Tesla,

or you could just listen to the

live cocktails and

you Yeah, Jack's RAM is making

at Tesla on 14th Street,

do you know do you know, Dave that Anastasia is almost the owner of a test? Yeah.

Yeah. You were talking about this last week. All right. So a phone call. Yeah, sure,

calling you on the air.

Hello. Hi. Hey, how's it going? I had a question about fermented orange drink that you've mentioned a number of times in the past, I thought on your Instagram. Sure. It's curious if you could give us the procedure to make that drink?

Sure. So I would click you know, clarify the orange juice. Yep. And then, you know, do it however you want, I recommend you use the spins off. Then you just don't worry. I have one nice nice and then you know, try to try to get it as clear as he can. Right. So let it sit for a while before you spin it so that you get like the most kind of solids out of it. Because anything it's leftover is going to be a nightmare when it once it once it carbonates up. And then you have to this is where the choice comes in. Now you have to choose what you know, ABV you're gonna want to have with it. So you I think I took it up. I forget what the bricks I took it to I think I took it to like 14 bricks I have to remember. You just go online and you look up, you know bricks to eight bricks to potential ABV. And when you're doing this, you're gonna ferment it basically dry. So you can just forget also the standard bricks of OJ it's somewhere like 11 Right. So you add just enough sugar to it to take it up to the bricks. So your alcohol level at the end, I think I shot for like 8% Alcohol somewhere in that range. And then I used just like you know, cheap old Redstar champagne yeast. And pitched it and you know, put an airlock in it and fermented it dry. I was doing like small, I think like a gallon batch or something. I forget what size carboys I was doing it in little ones though. And as soon as it stops bubbling, you can pull it then you can bottle it and you can Crowes and it was sugar, which I've done or you can force carbonate up to you. It generally I think tastes best fairly soon, it's not something you want to lay down. So it's not like apple cider, where you know, it's just going to get better and better. So I would say after it finishes fermenting, you just give it like, you know, you know, like a week or you know, a couple of days rest, you know, mellow out and finish whatever it's going to do unless you're going to Crowson it and add, you know, you're not going to force carbon, or you're going to crowdfund in which case, you know, you got to wait for the co2 to build up inside of it. But yeah, it's super easy. And the nice thing about it is, is that as the sugar goes away, the the orange profile and the little bit of bitterness that's left really comes up. And so it goes back to being something kind of more complicated, but when there's all that sugar in there, it's like it's relatively simple as a beverage. And you know, it's kind of useless. And then once it ferments dry and is bubbly. It's quite, you know, I like viewed. Give it a try and let me know what you think I like. I like it.

That's awesome. Yeah, you've mentioned a few times, and I've been wanting to try it. So cool. Thanks for that

guy. Cool. Let us know how it works. And by the way, Dave, I'm going to take I'm going to take the comment from that entire generation earlier in the show. In good fun as I hope they also took the Kincaid comment, right, Anastasia.

I hope you don't talk about it ever again. You're

the one that brought it up. I wasn't gonna say anything. And like you said, talk about the cake. Oh, yeah, no. All right, so forget

about the chat room thing.

So the numbers speak of it again.

So here's an interesting little bit of food news. Did you see that? You know, blockchains Bitcoins, which is why I was talking about new land. Because like half the people there they're, you know, everyone's blockchain now. It's the thing like, you know, money making, you know, blockchains All right, you see that they're applying it to food now. Yeah. So that like, because it's not so much of a problem here in the US. But, you know, in other countries, food counterfeiting is a huge, huge deal, right? And so, you know, they have these now, they're using Blockchain technology to identify foods so that you can go check the authenticity of your food and it can't be faked. Who you're gonna start to is like, I don't care. I don't ever have a food problem because I live in New York City and spend my money on only good foods. That's true. Oh, come on. You own pasta flyer. How's that going? Yeah. Oh, speaking of I'm supposed to go into the Stasi is placed by the well yes. What

do you do that this is gonna be so much fun.

You're Stasi. Lopez. sets up a restaurant Dave you'll enjoy this man. We gotta get going and she puts the trash can like was not me like five feet tall. Not me. You have to be freaking A basketball player to throw food away at her place.

It's so stupid because whoever designed this like we have a handicap lift like like that's the entire restaurant is based around this lift yet the food the trash receptacle

and you know it's everyone knows who your partners are right? No. Anyway, she's got someone with money behind her you know what she's they've come in and saw saw the trash thing down come in with your hand jigsaw and saw the trash thing then crazy person. Oh,

I haven't even

I have gas back at my place. I was gonna go into the whole store gas but I'll have to do it next. Why did you say so I finally got gas back yesterday. But Dan is going to pull me off the air. So we'll talk about actually I won't be here next week. I'll be flying back next week, right? So in two weeks time, send in your questions and I'll talk about the travails of gas and what I've learned about the whatever the lies that plumbers tell you what I've learned about gas regulators what I've learned about gas supplies and horrify

what sounds like a fun show.

You know, when it's not to say people, like people who actually, you know, are interested in cooking, I think they want to know how their equipment works and how they can make it better. I was also going to describe, by the way how you what you should never do from a safety standpoint. I was going to describe my history of manipulating gas fired cooking devices, and different ways of doing it. Like solenoid versus bypass. Oh,

I think I've gotten that we

Jaguar anyway, cooking issues

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