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 news coming out every Tuesday from roughly 12 to 1245 from Virtus pizzeria in Bushwick

nothing gets you going like hearing

well, you know sorry. That was unexpectedly loud. People come

to expect the crazy intro join as usual with the stars to the hammer Lopez. How you doing started. So the Stasi you remember a couple of weeks ago. Dave in the booth How you doin Dave? Good. How are you? Yeah, so you remember a couple of weeks ago we saw cool Keith Yeah, the Stasi had during what? Yeah, we saw cool Keith in concert at the Blue Note. Oh my gosh. 15 bucks great greatest deal ever do and Dr. Octagon stuff he did you know he has a new Dr. Octagon album coming out. He's performing at the Brooklyn Bowl in some time in April with Dr. Octagon So Dan the Automator and Cubert and all that and but he did one or two old octagon songs like he did blue flowers and a couple other stuff but miss dasya honed in especially on cool kids Mike his his mike physical Mike stylings and was doing the cool Keith as she was talking during the promo in the intro you want you to describe that in a family friendly way.

Yeah, see, because I don't have one

lick history let them

just stay there so like and who Keith has a very specific let's call it a microphone pump that he likes to do that and stuff he was doing for during the simulating something Yes, perhaps Yes. Yeah. But it works in concert though. Right? Yeah. Because with the with the beat Yeah, it's good. So Dave informed me that he had an assay train right.

Oh, it was just like you know, the usual delays and then like just all the every like possible annoyance that you could expect to run into like screaming baby. guy playing Sultans of swing for like nine minutes like just torture complete torture. Wait

loud. Well, the Dire Straits really like playing

with an acoustic guitar and

singing

Yeah. Yeah. Was he

was extended like jam version of Sultans of swing. My nightmare.

Did you? Are you wait, do we already go through this you're not a Knopfler fan. Your anti nationalist anti Knopfler alright. Okay, you might enjoy this on the way in. I saw this guy again I was also delayed. I mean I'm always chronically late anyway but more delayed than normal. This subways are worse than normal rights does. Yeah.

Yeah.

It's worse than normal. That tell you, the thing I came up with because the F train has been so messed up recently that I was like, the MTA is officially changing it to the fu train just to be more accurate. Nothing works. But anyway, so I saw this guy. And he was staring right into his phone. And I was like, yeah, get your face out your phone. And then right after I thought that he stepped directly in dog poop, but didn't even look up. Didn't he must have felt the squish. Yeah, but he didn't look up. And so he left that boot print of poop. Like all the way down the sidewalk is New York, New York. So this is a second week that oh, by the way, calling your questions to 718-497-2128. That's 718-497-2128. So my son Booker, went in for his second training session at pacifier had that go as well. Yeah, I like him there. Yeah. Alright. So here's the interesting thing. And you know, those of you out there who you know, work for living will appreciate this. So So Booker, right. You know, my son Booker, he's, you know, on the, on the spectrum, he's on a spectrum. So, you know, he's not used to what's the word? Being a team player? Like we're walking into thing, I'm like a book or listen, in a restaurant. Everything is your responsibilities. Like, what? What was it? It was like, like, if you look if the table is messy, because this is exactly the opposite of the way he works at home. He's like, not my problem. Even if it is his problem. He's like, not my problem. Right? I'm like, everything in the restaurant is everybody's problem. I don't know whether he understood that. Do you think he I think he did. I think it's soaked in. I

think the biggest breakthrough was when you were supposed to show up at five. And he got his apron off his hat off, and it was waiting for you by the door. And you were late. And I like 505. I went down to the door and I was like, Booker, you could be making money right now. If you put your hat and your apron on until your dad gets here. And he was like, No, right?

Yeah, well, I have to say, although I am chronically late, I will say I got Booker there early because I was like Booker, you need to be dressed and clocked in ready to work on time. No effing about right on.

Do as I say not as I do.

Hey, wait, no, look, I'm not late for a shift. What do you call this? Okay, it's good point. Yeah. Oh, wait, well, we're not getting paid. Boom. Boom.

We know that thing

now, but I wasn't wait for that. Anyway, so. Also, I know I'm super super late to the game here, but I've been really getting into emoji rebuses You ever do emoji rebuses DAVE

What was the second word? I

don't know. That is Rivas you don't know Rebus Ryan's previous one Ryan's previous I have a hard Revis to make it'll be hard to make a Ryan's previous Revis. But a no a Rebus is when you use pictures as both things. I'll give you an example. I don't like that stuff. Anyway. So you know, look, we may or may not be having a new bar. It may or may not open in spring of this year. Anyway, so yeah, right. But I'm not allowed to talk anything about anyway. So when we took possession of the space, the very, very first thing I did was, the bathroom had a giant the ADA compliant bathroom had a giant sign across it. They just said handicapped. The hell rip that right off, right and so unwelcoming. might have even been worse than that. But anyway, if they're right up, there's one sign that we can't take off because it's too hilarious to us. On the control panel for the music system. It says managers only don't touch and then it says, cuz here's the thing. Don't write threatening, don't write threatening signs for your employees. It's just a bad idea, right? Like a warning sign is different because that's meant to help your employee right? But like a threatening sign. It's just a crappy thing to do. What do you think Dave crappier? I agree, crappy. It's a crappy attitude, this adversarial relationship to sit with your team. That's just unnecessary. But if you are going to be a dumbass and write a threatening sign, please get your grammar in order. Because it said, you will be fire no de, you will be fine. So we all we all like occasionally we'll wander around and whenever anyone does something wrong, we'll say you will become fire. Fire every day when I come into work on fire. Say so like that was my first of the emoji. rebuses It was the sheep which is you right? And then whale the whale emoji and then the Bumblebee and then the fire. But my friend of mine just had a this might no one's gotten this one yet. I sent this one out. No one's picked it up yet. So my friend just had a baby. He's a metalhead, right? So there's a lot of connections here. baby's name is Ozzie. Right, obviously, so here's what I sent. I said I did that. No, I sent that's a great one. I said I sent the eye emoji. Right. And then believe it or not, I believe there's there's a yam emoji a half of a yam Yeah, I Yeah, right and then the Iranian flag and then the dancing man. So if you look at it real quick if you read and get it because I am Iran mad bad, because he made your kid Ozzy how metal is that? But my wife's never gonna get it because a she doesn't know really who Ozzy Osbourne is B would never connected to Black Sabbath. We'd never connect Black Sabbath. Because she's the one sending the information to my friend. She'll never get it. She'll never get it. Let's get some questions. Was it cool? Yeah, sure. Caller caller you're on the air.

Hey, Dave, is that we're gonna take Judy from Holden again.

Hey, how you doing?

I'm, I'm interesting. It's funny that you mentioned, you know, the people who have to work for a living, right? Because I don't want to air out my free laundry, but make a leave of absence worthy kind of depression. And as of a few weeks ago, I literally don't even have a job. I have a couple of questions for you. All right. I do not think you know the answer to the first question, but I think maybe the Harold McGee might know. Have you ever heard of OSH want to? Gunda

OSH ashwagandha? Yeah,

I came across it in a local Indian supermarket.

Now what is it? Like? Is there an English translation for it?

It's what? What string cults like to call it a wasp?

Oh, yes, sure. Yeah, there you go.

You can use it as a rennet to make cheese.

Oh, and so that's how they get it into the country as not as a narcotic? No.

Well, there was a very roundabout way like it is used as a new age health thing. And that's how it's marketed. But I like to go off the deep in research. So you I don't think you would know how to make cheese from this stuff. Right?

No, but if it's like the stuff from us talking about the stuff that's typically used in South America by like the IANA mommies and whatnot, as a as a

new idea, yeah, like, you know, the only thing I think of when I think of cheese is paneer. When we're talking about Indians,

right? So I don't know this product but look, anytime you're making cheese you're relying on one of several reactions you're relying on typically like an enzymatic reaction that causes the you know the casing to clot together an acid reaction that's that's also shifting the pH condition and causing the you know, the clots to form. I'm not exactly sure what it is in plant based things like fissile that caused the clotting I don't know. So like classic like European plant based remnants are like cartoon fissile related. I don't know what the clotting agent is and where the mechanism is, is in them. So you're not you're trying to make cheese. You're not trying to have a hallucinogenic experience.

I already well, by told you a couple of years ago, I told you, hey, I don't want to have the same career path as Christina Tozi. But I just turned 35 last Friday in it seems like about time for me to write the great American novel, which I've always been designed to do. Well, I do a lot of research.

I Alaska is this stuff that I'm thinking of right? Yeah. So

yeah. But people do not make it the right way. And like do not drink it the right way. Which is,

well, I've heard it I've heard it's incredibly horrifying experience if

you're anything. Yeah.

Yeah, there's something there's something going on on your end. So what do you have a question I do have the answer for or. Hello, did we lose her? Do we lose her? Hello. Hey, how you doing? So listen, do you like I hope you I hope you're you know, get yourself straight and feel better. Here's me tell you about as a 40 What am I about to be Anastasia? 40 Oh, wait, wait, wait, wait.

I have a real question. Oh, okay. What

do you got for me?

So, the Friday before I tried to make pizza for the first time right? Pizza you said right. Based on Nancy Silverton. Right, good person. I tried to make two pizzas. The first one. I looked pretty good. Until I caused the mess. have grease fire in my electrical oven. Just dropped on the floor.

But you dropped it on the floor as a result of the grease fire. What as a result of the grease fire, you dropped it on the floor. These were unrelated incidents.

I have no I think any first pizza home will suffer a terrible fate. Anyway, that's fair, was my second pizza it turned out to like a deconstructed pizza. So I was hoping that you would tell me that I could practice by baking blanks.

Yes, you can make blank pizzas. And in fact, there are pizzerias that do this almost exclusively. So pizza is pizzerias that don't have like real pizza ovens will often do what I call like a grilled pizza where they'll they'll do the initial blank bake even in a pan and then just set it pull it out top it and then throw it in an oven or under under a broiler or salamander to finish off. I'm not a huge fan of that technique. But that's the way I do it in the summertime when it's too hot to fire up the oven. It's it's a lot faster to do the bottom side cook off on a griddle or pan and do the top side cook off on under a broiler because your your ovens only on for minutes at a time instead of for the hours it takes to get up the pizza temperature but I don't think the results are as good as a traditional pizza would get. But another tip I will give you and this one is a winner real pizza people distain this but this is the easiest way for a beginner who's having trouble especially if you're using a high hydration dose. So a lot of people like using high hydration doses these days. They stick a lot and so a lot of people beginning will put too much crap onto their pills in order to make sure the pizza comes off and all that stuff scorches and leaves an unpleasant texture on the bottom unless you happen to like that, but most people don't. Right. So as you don't like that stuff, too. But a way around this is to get baking paper so like Reynolds, baking paper. Yes, not that cheap. Then lay the dough directly on paper. Yeah, but yeah, parchment makes sense to baking chi not wax paper, but the parchment paper is meant for oh, yeah, no. Different Yeah. And then you stretch out the dough directly on to the paper like on on your peel. And then here's the trick, take scissors or like a knife and cut around the paper so that the paper doesn't extend past your dough more than about, you know, half an inch or so because any large pieces will will catch on fire Ignite. But if they're in between the dough and the pizza, you'll be fine. And you throw it onto your stone or whatever else you're cooking on. And as the pizza bakes, it will 100% of the time separate from the paper. And in fact, a good way to test like you want to test how that thing is doing, you can kind of lift it up and yank the paper out in midway between the bake if you want as as an indicator. But that's the way and that's also the way if you're doing 3456 pizzas, and you're setting them all up and you're and you're not at a point in your pizza, making it where you can reliably set up five DOS, pick them up and put them in the oven properly. You can reliably even like you know, you know a long time in advance like half hour in advance, lay out five pizzas onto parchment paper and get them into the oven and never have a problem.

I wish I had a carrier space also by my kitchen, as far away as possible from any windows.

So the other thing, the other trick I would do for for limited counter space, is get a bunch of depending on your size. And if you have limited counter space, usually your kitchen can't accommodate full sheet pans even if your oven can but like basically just a 9090 degree stack of half sheet pan. So one pan, lay it down next pan at 90 degrees, lay it down. And a stack of six pans is still only you know, like like it's less than six inches is less than an inch per pan, I think so or somewhere in that range. And so you can get a fairly dense stacking of your stuff and they're not that heavy so you can swap in between versus kind of big pans. I mean, I'm lucky. The very first thing I installed in my kitchen was a was a rack like a pan rack because it doubles the amount of space you have when you're cooking more than doubles because I can throw sheet pans into my rack whether they're cooked or uncooked and stuff just comes in and out of the oven. But I don't know the rest of the world hasn't caught on to that.

I was just not quite at the stage of having building my ideal kitchen at all. Yes. Thank you very much. Maybe trying to figure out the ashwagandha question for me. All right.

I supposed to talk to Harold soon and I'll get I'll give him a call and I hope Yeah, I hope you're doing better and 3535 is nothing to worry about. I got 12 years 1213 years on you. And I'm very glad. Yeah. All righty. All righty. All right, I think we need to take a break, take a break, we'll be right back with more cooking issues.

This episode of Cooking issues is brought to you by Bob's Red Mill and employee owned company that has been offering organic stone ground products for decades.

We have a question from a listener about Bob's whole wheat flour. Terry wants to know, at what point in the production process and white flour and whole wheat flour become different products? Well,

Terry, that entirely depends on the method being used to make the flour. So there's two basic ways that this can happen. You have single stream milling, where you take your flour and you like, create whole, like whole wheat, let's say flour out of wheat, and it never gets separated. But a lot of modern techniques use what's called multistream milling. And so what happens is everything is turned into white flour, and all of the separate fractions of the flour and then is later combined back to make a whole grain product. So everything depends on the actual technology being used. Do you have a question about a Bob's Red Mill ingredient, if so tweeted to us at Heritage underscore radio.

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And we're back. It's really still as disconcerting to hear ourselves during the break. But listen,

I don't know why you listen. On case.

Case, I'm like what? Who's that just

mentally prepare yourself for the next question.

All right, guys. Caller you're on the air.

Hey, so I work at an Asian fusion restaurant, and we use a castle Gooshie for our dashi in our ramen broth. But the question is, is, Can I do that same technique for fruit?

And what do you mean? What do you mean? Like,

basically, like, is there a way to petrify fruit to make it into shavings to do a more like a face cross or something like that? Alright,

so for those, I'm sure most of our crew knows katsuobushi but katsuobushi are these, I guess it's bonito, like pieces that are steamed and like inoculated and dried and, and fired like alternately and they age them until then, you know, repeatedly treat them until when you click them together, they sound like wood and then they're shaved traditionally, you know, over what amounts to a very fancy mandolin into the thin shavings that we buy as Bonita flakes to make dashi. Dave Chang and his crew had done a lot of work doing the inoculation and curing to pork to make pork katsuobushi. The The issue is that I don't think you're gonna get I mean, look, could you make a dried fruit flake that you then made a broth out of? Sure, it's gonna be a you know, I think you probably have a fruit soup, the thing is, is you need to get, you know, part of it is a the, you know, the kind of meaty substrate. And that's one of the Meteor fishes too. But the second is the protein levels, right. So it's going to be a different kind of flavor when you're doing a sugar packed in carbohydrate rich substrate, as opposed to a protein rich substrate, because part of the complex flavor of the gut. So bougie is the kind of amino acid breakdown, like that's where like a lot of that kind of umami punch is coming from is is like the long process breaks and stable breaks down the proteins, then also drives it so it's petrified and stabilized. But I think you're not going to get a similar profile. That doesn't mean that you can't get like an interesting profile, you know, I mean, there's but yeah, as far as that you need some sort of protein base. So,

I mean, is there like a, like, if I did like absorbing gas to the salt, or is there like if I added more pectin to keep the fruit structural, structural, while it was aging,

ya know, your basic substrate is so different, that I don't think I mean, like, you'd have to find a high protein, like, like, there might be some vegetables that you could do this with, like, I'm sure you could do a Costco, you know, some sort of variant with soy blocks, for instance, or Tempe blocks or, you know, something like this something that's high in protein, but I'm struggling to think of a fruit that would get the same flavor to now if you just want to make sure that the stuff doesn't break apart. There's plenty of fruit that are, you know, veg and fruit that won't break apart in the soup, something that can be strained out afterwards, you know, and so for that most dried fruit frankly won't, you know, it'll rehydrate somewhat. And I guess you could do some stuff to kind of prevent that rehydration, like, like toasting it once. It's once it's, you know, dried, you might be able to prevent some rehydration. But, you know, I don't think you're ever going to get I mean, you could get some weird funky flavors, like, for instance, coconut aminos. Right. So coconut aminos I don't know how they're made. But you get some very meaty flavors out of coconut in the product, coconut aminos. I don't know what the aging process is. I think it's more akin to soy sauce. So there's like some sort of liquid coconut substrate that they then age and ferment to make coconut aminos. But you might look at something like, I would think you might have good results with something like coconut something that can shave easily. And clearly, because they make this thing called coconut aminos something that would cause that, but it's again, more akin to the soy sauce flavor. Tastes, and not that kind of like, like fish broth, bass that katsuobushi has. I frankly, I don't even know if I have ever had days pork console Bucha he liked it. But even think he said it didn't taste exactly like katsuobushi was a different broth. Do you know what I'm saying? I don't know. Is anyone in the chat room have anything Dave? Maybe they'll weigh in? I'll keep an eye out. Yeah, we'll keep an eye out. I'll think about it more. But there's got to be, you know, I'll try to do if you send a question into cooking issues, just try and remember, I'll try to do, you know, figure out whether anyone's worked on you interested in fruit specifically, or just a vegetarian katsuobushi.

I was wanting to do more for like cocktail basis. So I mean, I knew that like water was going to be one of my major issues. And keeping keeping the fruit from basically just crumbling during the process. I was wondering if there's anything that I could add, like, I mean, obviously, like, I was going to originally started with like apples or peaches or something like that. But I mean, if I wanted to try like blueberries, I would have to find something to maybe like, boost is structural. While it was also breaking down at the same time.

Okay, now now. Now I get you. Yeah, I mean, like, you could just instead of keeping the structure, you could probably just set the stuff into a gel that then won't reverse. Like, like, I mean, depends on how hot it needs to go. So you can do me the way that you make ag ours you set blocks, and then you repeatedly let it kind of freestyle the liquid kind of drains out. You're left with Aguilar, so you could probably like do gel and strips or ag are strips and then let those age in block format. And that might work for you. You know, something like that. I thought you were trying to actually mimic like a like a, like a soup with it, which is a different color. I mean,

I mean, I guess like, theoretically, yes. Because I would want to try to use, like whatever kind of funky flavors, I could pull out the fruits from a B and H to make like a syrup or a tincture or something like that.

Right? Yeah. And I'm trying to think of those some aged, some aged fruits that mean that you do it other than pickling. That to think about it more, maybe someone in the chat room has some ideas. Sent send a send another question in and I'll try to give it some more some more thought as to kind of what the what the historical antecedents are. All right. Cool.

I think you want to take another call.

Sure. Caller you're on the air.

Oh, hey, this is West coming from the northwest.

I like that West from the northwest. It's got a good rain. Yeah, never move hey.

I want to build an outdoor rotisserie. And it might just be over like some cold or a might be over and whether it's open or serious if you have any experience. And

invariably, if you use the rotisserie elements that you buy in big box stores, it's going to suck and I'll tell you why.

Well, if it flops like it's irregular,

you already know the answer my friend. That's the thing they flop and and there's no one. There's no one on God's green earth who's good enough at balancing any reasonable size piece of meat such that they're not going to have the flop with those kinds of rotisserie motors but the good news is there are motors that are quite good, right? So you want a you want a motor that basically has no backlash to it. And so, the best rotisserie one I ever built I built with an old like an actual, like gear motor like a really nice gear motor that was running at I forget what the magic rotisserie number is. It's somewhere in the area of like 4.5 on RPM right around there. I think I forget because I haven't built one in a long time. But yeah, the issue with that is keeping it keeping it relatively cool. Right. So you can change drive them. I think I would Yeah. Yeah. Another good way is I did mark like that. That rotisserie unit he got Anastasia, where was that one from? Was that Turkish or Greek? The one with a little Spitz? Oh, yeah, like that. That was Italian, that was Italian. So it had like a whole line of mini splits. So it basically did, you know, those mini splits that are, you know, they're only maybe like a like a foot and a half long. And they're made of a blade of their like a blade and you shove the end of the blade into like a spinning what amounts to a screw and then it just keeps spinning. And then you lift it out and it spins on its own axis. And it produces make any sense to you know, I'm talking about if you look up like Italian, but that's miniature, you're looking for larger spit, right? I assume you're looking for a larger spit?

Yeah, like, chickens and stuff. Yeah.

So just ignore those motors that they sell. You know, if you have any fabrication skills, you can attach it to your to your own bracket. I'm trying to remember what I used to use these Bodeen motors, which was, I think boating was the brand, they were real pricey, but you could buy them used. And they had zero backlash, you know what I mean? And it's like, zero. So like, it's just like, it's completely just, you know, driving and 100% of the time, another way you could do it is you could do a chain, you know, a chain drive, and then that'll also take up because it's, your motor is spinning more than your object is. So if your motors spinning a lot more than your object is you're reducing the effective backlash on it, because you know, because they're probably accepting the same amount of Angular backlash in the, in the in the output shaft regardless of its RPM. So if you when you say, yeah,

like give essentially like, amount of flop,

right amount of flop, right? So the fact of the matter is, is that is that any motor right that has tolerances, typically, like if you like, if you've ever used a machine tool, right, you're when you're threading something forward, you're pushing on it, and then even the smallest, you know, increase always pushes it forward. But then as you back off, it takes a little bit of time for the thread to reengage go in the other direction. So that's the play, right? The play. Yeah, and that's what's causing the flop, and the flops your enemy because it just gets worse and worse, because then meat not being rigid, right. The more it's flopping during the during the process. And we showed the more hay, the more it will kind of tear itself to pieces and get it'll get crappier and crappier as you spin. Now, a lot of this also is just designing good. And I don't mind them actually the square things that hold on the square things that you know, go over your rotisserie rods to hold the meat on. I don't mind that. And but you know what the ultimate thing is, honestly, like, you know, you want to cook right? Do you want to spend your whole freakin life balancing a freaking pig on a stick? No, you want the thing to spin the freaking pig. Regardless of how well you balanced it like an ideal rotisserie, you shouldn't have to balance that thing at all. It shouldn't care. You know what I mean? Like, like, Why doesn't anyone make a decent freakin motor for this. So I would buy an oversized motor one. And what you want to want to look at is the number of the number of inch inch pounds or foot pounds that it can do. And that's going to let you know how off center your load can be and still have it effectively drive it right. So you know, like, you can look it up like that, like the amount of torque that it can provide is going to provide, you're going to tell you kind of how effectively it can spin it. But like I say the way a lot of people do this is they buy weenie teeny motors, and then they gear them with these crappy gearboxes that have a lot of play in it and then you end up with crappy rotisserie. Here's the other thing about crappy rotisserie with the flop. Even if it didn't ruin your meat, you always have one section of the meat that's in your fire for less amount of time. Because as it flops, it just goes meaning me Me, me, me. And that part where it's going me? Is it spinning around is a blonder piece of meat. Who the hell wants blonde meat? No one Nobody? Nobody? Alright, anyway, let us know what Maury is that tweet us back and let us know what what

am I allowed to ask you an unrelated question. It's a quick one, which has just kind of bugged me for a while, which is,

you can ask but Anastasia will hate you. That's true. All right, go ahead.

Hey, well, I'm just pondering this. Why is mayonnaise so delicious? Like it's more delicious than the sum of its parts? Is it because that oil gets dispersed by the emotion and it spreads out over your tastebuds?

Well, it's kind of an interesting question. I mean, first of all, you and I clearly believe mayonnaise is delicious. But there are people who do not like men is revolting. uh wrong wrong anyway but like the point is is that man is it is delicious and it's because you've solidified the oil I'm pretty sure it's just the fact that you've solidified oil into you know, along with vinegar and salt. You've solidified this oil into something that you can then spread so if you like drizzling oil over things How can you not like mayonnaise? You know what I mean? It's just like a, a easier to apply form of that. And first of all, you don't like mayonnaise? Every salad dressing is made with mayonnaise. Do you not like salad dressing Dave?

You telling me that like a vinegar and oil salad? Only drink vinegar

and oil salad and he's like, Hey, I take this Italian thing. Seriously, I don't even Italian that Italian dressing. Don't even give me that stuff. Well,

you gotta make it about my my ethnicity because I always gotta go there.

I always gotta go there but like, look, you're telling me you don't like any creamy dressings Dave? No, I

don't like completely hate man is I just think when overdone it is discussed. What does that mean?

Over done? I eat a BLT without mayonnaise.

I've been known to be

a BLT requires mayonnaise. Do you eat a turkey sandwich without manners?

I like mustard. What Yeah,

I put mustard on as well. You know why mustard is delicious. But mayonnaise is what you need for the same way don't

need both. Incorrect just you know minimalistic,

minimalistic, minimalistic look Turkey a normally American cook Turkey has which predominant characteristic what comes to mind first

dryness. Yes. Being

and what is the miracle condiment that fixes dryness, everybody

mustard, mayonnaise.

Mustard is not fixed dryness, mustard fix a lot of fixes a lack of pick woodsy

or actually horseradish? That would be really good.

Oh, now you got ordered radish. I also was asked if I can't quote looter ludicrous. What world do we live in? I'm pretty sure to use that. Or maybe I wanted him to use that. And he didn't use that. Ryan. Maybe that was the only rhyme he didn't use. Anyway, I don't know man is is you

know, color. Sorry. You had to come between us like this?

Yeah, sorry. Anyway, all right. No more about if anyone if anyone can explain to me any reasonable reason other than they they they have a mental issue with the fact that it's the texture and or the what they think the theoretical work will not be with the actual greens man is our if anyone can actually argue mayonnaise on a flavor slash function point. Like I'm here for it. Bring it on. Anyway. got time for one more. It's so quiet. Michael wrote in from Toronto in regards to meet discuss formation, inhibit heat penetration. Alright, Michael, it's a it's a multifaceted question here. Because as you heat the meat, as you form a crust, right? It loses water as it loses water, it does, in fact, create have heat penetrate less quickly, right? Because the water is a better conductor of heat than the dry meat product. However, it can also get to a much higher temperature. And therefore it can it can, you know get up to the temperature of the fryer or up to the temperature of your oven. And therefore it can push, you know can be a higher temperature. So I don't know where the answer is. I used to know because I had to research this for my book, which I was supposed to write. You know, over a year ago. I'm really starting again with the writing so the Stasi don't get me started. I met with my publisher yesterday. You know, Mr. Stasi likes to pester me.

And I was like trying to keep you on task. Do

I have time for a quick one? Or know? How quick

like you have to do in 30 seconds.

30 seconds? Well, I have a question from Devin in Seattle about juice and FDA which I guess I have to get to next because it's not a you know, not that I can't do I can't do any of this. But you're stronger with these next week. Right. Next week. We have a guest.

We have Jim Lee. No, I thought that after that is

oh, so we have guests and next to each Jim when he's coming in about bread,

know about whatever he wants to talk about. Well, what

are people going to ask him about the price of freaking eggs? Jim Lee, Master bread Baker is going to be here next week in the end. And who do we have the week after that? Oh, Les, he's coming in amazing. Remember if anyone has a problem with family shows, it's going to be Leahy so

like, right always good to have a solid master baker on the air with us.

Exactly. Exactly. Family Program. Remember, he was the only guy that we couldn't stop from cursing on the radio.

We're just gonna have to go with it and they're gonna have to how fast you on the

bleep stage. It is

the internet so it's okay. It's a family show. Allegedly, man about

those words at some point. What?

Anyway, I have lots of questions here. I didn't get to more we'll get we'll get to them along with all your bread questions next week with Jim Lee on cooking issues.

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