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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I'm HR NS communications director Ken Johnson with a preview of this week's episode of meat in three, our weekly food news roundup. Fall is finally here so it's time to get funky and devote an episode to some of our favorite spunky microbes.

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Hello, and welcome to cooking issues. This is Dave earlier coming to you on the hairdryer network every Tuesday from you know actually I was here on time today. From like 12 Hey, crap on you. 12 like 1245 One we didn't start on time not my fault.

I was truly thrown. Matt. Matt in the booth. I

was here on time, correct? Oh,

one minute ahead time I'll turn it I looked at you and I was like, Oh my God. You're early. Yeah. And

where was I live here in Bushwick. joined as usual witness Tassia the hammer Lopes. Good Matt in the booth. Hello. Hello. Calling all of your cooking or beta male related questions to 718-497-2128. That's 718-497-2128. How you been doing over the past week? Anastasia vein, I feel like we've had a lot of crap. Do we do a lot of crap? No, we just feel like we did.

No, we did the farm. We talked about that.

Yeah. What else? No, I had so many events last week. We did I did taste in New York.

You already talked about that. So I

felt like I had an event every everyday last week. Maybe not. Guess what I did do this weekend.

You went to connect again.

Red hot poker is it's going to be red hot poker season soon. I have a slightly new technology with the Red Hot pokers. And when I posted on the instant jerk that I was going to that was making the Red Hot pokers everyone was like, Can I make one can I make one I was like, well, you can but they're super dangerous. How many times that How many times that I have massive problems before I finally figured it out Anastasia? Many,

yeah. What are they? Oh, that's

an excellent question, Matt. What is a red hot poker? Well, I'm glad you asked. It turns out that in pre Civil War America you know, one of the good things that was happening in pre Civil War America is when you went into a tavern in the wintertime and you ordered a hot drink, they would go into the fireplace and they take what's called a flipped dog or an an iron, which is like a hunk of metal out of the fireplace, and they'd shove it into your tankard of garbage your tankard garbage might be, you know, beer plus brandy or cider plus some other kind of brandy, you know, maybe some sugar in it and blah, blah, blah heated up with the red hot poker and that's how they heat the drink because, you know, they had fireplaces and they had poker, so red hot poker. So in the early 2000s, a lot of when a lot of bartenders were worried about recreating a lot of old drinks, one of the ones that kind of no one was recreating because who the hell had a fireplace in in New York City Bar was this kind of old school was called Flip with a flip dog with a with a red hot poker, also called loggerheads and the genesis of the term to be at loggerheads and stasis. Hear this story 1000 times. That's why you hear her hissing in the background. In fact, in letters and stats he had like your job here in this dossier isn't to sit around and have fun. I know you think

they know I'm just concerned about everybody who listened student has also heard this

Well, excuse me, Matt has not heard

it. Some of us are new here. You might have new fans. Yeah, yeah. Now that you've pivoted to talking mostly about beta males, you've got a whole new audience. Yeah, yeah.

Okay, so anyways, so at the start of sort of drink started fading out of the picture, as caverns was fireplace, working fireplaces started fading out. And that drink kind of faded out. But turns out that super high heat creates kind of cool flavors. So then, I don't know, like 10 More than 10 years ago, or, you know, there abouts. I started playing around with trying to figure out how to do this. And eventually, so that the main problem is, you know, originally, we were literally heating slugs of metal up on, you know, our commercial stoves, again, not very good for a bar. So I tried to make one that could heat itself. And a lot of hilarity ensued as I blowed the, you know, made ones that exploded, and all these other things. You've seen them explode, right? Yes, yeah. It's nasty, and nasty, you don't want to see one explode, or they just burn themselves out. So I finally found a, you know, years ago, I finally found an exact heater at an exact wattage that is hot enough to heat the drink, in fact, to ignite it on a pretty regular basis, not so hot that it will explode. And they last for about a month during service. So every year, I build a set of these red hot pokers. And we use them at the bar, and we're going to try them at existing conditions. Although, you know, with the number of seats we have, I think we're gonna have to raise the price just so that people don't order too many of them. Because if they order, you know, if you have like, you know, 80 people in there, and you know, 15 of them order Red Hot pokers. At the same time, if you shut the board down, you know what I mean? Yeah, so we got to price it at that level where it's not going to like ruin service. Anyways.

That makes sense to me. Thank you.

You're welcome. You're welcome. In this dasya, he said, associate, here's a question for you. Yes. So is it the weirdest part one of the weirdest parts about owning a business? Just looking out at your you and I haven't done this together? Yeah, but I mean, we don't we certainly don't get to see each other. It's like a restaurant business. Yeah. It's like looking out and seeing the people who are at your place. And being like, those are my people like who is people? Where did he come from? I hope you're having a good job.

I have a lot of dates there.

They actually do not have pasta day. I'm going out on a date. Let's get some pasta. It's packed carbs into our day. No, no. What's the what's your average person?

Like single person eating quickly? On the run? Yeah, beta male. I regret saying,

I don't know, like I look out and like, what percentage of the people not at your establishment say you look at I look at what percentage of the people are enjoying what they're doing in any given minute. Do you think about that when they're at when they're at any sort of business or service? Yes. I think are they having an okay time? Yeah, we want them to have a good time, right. That's why we went into this business to have a good time. So you're looking out and you're like, is that person having a good time? Is that person having a good time? This is what I spend most of my time thinking about. When I'm at a bar looking out, and I can have that confused look on my face that confused look is looking at you and wondering, are you having a good time?

I was at Charlie bird sitting on the sidewalk with Robert Bohr and Mark a couple of weeks ago

and that's Mark Ladner and Robert Bork

they have a lot of like sidewalk area and there's these rats that want to like run up to the restaurant

not people like literal rats rats

yeah and Robert favorite thing to do is to go chase after the rat on the sidewalk that's coming toward his restaurant and kick it and I saw him kick one to death

Wait Wait so first of all first of all, I don't really know Robert I'm gonna spoken to him

he has a we we don't get along. No,

that's not my point. My point is he must be a quick dude. Yeah, I didn't picture him as being a fast

guys fast he kicked it straight into a tree

first of all, first of all first of all first of all what kind of shoes this way

he was in like these nice leather like he was dressed for work like point the Italians you know they weren't point your time they were they were but they were nice. They were not like sneakers or boots.

Yeah, because he seems like a fancier person tonight. Yeah, I wear I'm a sneaks. I'm a sneaks kind of a dude.

Straight into a tree it ran back toward him and he kicked it straight Oh tree

are small props to the rat. And the laps read the rats like the rats like nah, not crap on you. Because backwards. It's crazy.

I lost my mind. I was laughing so hard.

Well, first of all. I'm sure most people would be horrified. Yeah,

so we're like, is he with you? And it was like he owns this place

don't know I'm not actually related. He's like, Yes, I do know him. But more importantly, the place that you're about to you know, patronize is his place. And yes, the owner this place kicks rats to death. For funding.

Are you going in

before you go in? I want you to know this dude. This guy here. He likes fancy wine. And he likes kicking rats to death. It says so on his freakin profile.

New York as I saw it,

kind of what's his favorite kind of wine? He's a by the way. He's a wine. He's not just speak for him. I don't know. You don't know. No. But does he like I guess? I don't know. But does he like an old school? Like wine? Like, Laker or is he like all this new stuff? Oh, no. I'm not gonna speak. But like I'm trying to imagine his personal profile. If he needed to have a personal profile. It was like I like first growth, Bordeaux's and kicking rats to death. You know, I'm trying to come up with eHarmony profile forms, I believe. Yeah, I know that. But I'm just saying like if he wants to.

Be Amazing. Okay, some questions. We have some questions

we have to do first I told you, Austin.

Lancer asked this question. Yes. Okay. The stasis so it was funny is like for some things. She's on me like a freaking like a hawk. Right? Why do they call on you? Like, it's only like, tracking mice, right? So in that I'm the mouse. So like, Robert Bohr is going to fly out of the sky and kick me with a shiny leather boot into a tree? And should I have the temerity to come back at him? He will take me to death. Amazing work like you're gonna get all these like negative like PETA style things now, where these were just come from? Why is this happening to me? People also I just want you to know, having known Anastasia for too many years, many, many years. This is probably not his favorite thing to do. Mr. Joshi

made his.

Again, this dassia has a way of getting quotes out of people that are let's say, let's say not what they would ordinarily say if they weren't with Anastasia, Peter Kim, director of the Museum of food and drink and this shows favorite punching bag father, right. has said to me on many occasions, that he does not like to have meetings with the two of us together because we make each other much much worse. He says he cannot have a constructive meeting. If the two of us are there.

You believe that he says that you feed off of me and Then he can't get stuff done.

I believe that all right, thank God

that like not only do you guys have that power, but you also have a platform to broadcast that. unedited. Whatever they whatever you got out of somebody you can tell the world 1000s of people at once

Yeah. Which is why you should never tell Anastasia anything.

I keep secrets better than you do what I have named a secret.

Name a secret I've ever let out. I've never I've never revealed a secret. I don't say that. And then I've never revealed a secret. I've never revealed revealed things that people haven't told me or secrets. But I've never revealed a secret because it just doesn't interest me to do so. What's the secret? I revealed? A secret that you said not to say? Yeah. No, I'll tell you later. Yeah, no, no secrets. Anyway, go. Alright. Awesome. Austin writes in Austin, our friend Austin, formerly of Booker and DAX now of major gamma, great place in Los hengli.

I had that was a really fun day.

And that's saying a lot because it starts here. A there's two things that she doesn't really enjoy. She goes out a lot used to doesn't enjoy doing it hates even more admitting that she likes a place, especially if she's done business with one of the owners. If Anastasia has ever done business with one of the owners, and she likes it, it's a grudging, like, true or false. True,

but it's a really great. Yeah.

Although it's in a weird neighborhood, right? It's like in like it's in the middle of an industrial neighborhood. Makes Bushwick look like a residential neighborhood. You know, this part of Bushwick. There is residential Bushwick. But this is not residential Bushwick, by the way. For any of you who listen to this who aren't New Yorkers. I still don't understand. Matt, what neighborhood you live in? Yeah. Do you understand why anyone lives in this neighborhood? Yeah. Is this even a neighborhood? Like who lives here?

Yeah, no, I mean, yes, people do. I think I gather, but no, I have no idea.

I mean, would you do that? It's like an industrial park. For those of you that don't know, like, let's say you're driving down the highway in anywhere USA. And you just saw a bunch of industrial buildings with roll ups and like garbage trucks parked outside of them. And like the occasional trash on the side of the street. You've been to this neighborhood.

Yeah. Except it's like, I don't know, many, many dozens of city blocks of that.

But the thing is, is there is real Bushwick that is a real neighborhood where real people live right? It's just not this neighborhood that we call Bushwick on the air.

I don't think I've been to that it Where's real budget?

I don't know. I know what's real. I know what's real. I don't know. This is from Austin, who is in the Roberta style Bushwick of LA at major domo, a fine restaurant. I want to add texture to a carbonated high bar style drink and thought that a fat wash with coconut oil would do the trick without adding much extra flavor. I know that Tony Palomino did a carbo peanut butter fat wash at WD 50 Back in the day, so I know it's possible. Can you walk me through the best practices for this technique. Actually, also, I noticed someone was having trouble with a peanut butter fat while she came into the bar the other day. The way toner use fillers you know, aren't like up on it. Fat washing is where you transfer a fat soluble flavor in a fat to alcohol because the flavors that are fat soluble are also in general weakly alcohol soluble. So you can add a fat which won't dissolve in the in the alcohol, but some of those flavors will be pulled all out of the fat into the alcohol, you can then freeze or or separate otherwise separate through filtration, not through through through like a separatory funnel or something like this, you can separate the fat out and you get a fat free but fat, like flavored from fat alcohol. In the case of peanut butter, you have to be careful because in peanut butter, there are a lot of soluble things in it, right? So if you just mix peanut butter and and it was like alcohol, right? You then have to use some pretty serious like centrifuging or other forms of stuff to get it to settle out and become clear again because you're suspending stuff in the peanut other than just the fat right? But you are doing fat washing and because there's very little moisture in peanut butter. If you're lucky with very little moisture. You're not like extracting a lot of liquids from the peanuts. So it is a fat wash but it's easy to get it you know, kind of like murky so the way Tony used to do it, which is not the most efficient way but it works as he used to spread the paint but are very, very, very, very thin on cheat trays and then pour a like a thin layer of alcohol over the peanut butter to get maximum surface area and then he'd like you know, move it back and forth and he'd do it that way just maximizing the surface area of the solid peanut butter rather than mixing it mixing it together. And that's how he was able to carbonate his peanut butter fat wash and get it nice, nice and clear. Now if you're going to do coconut oil, I mean, I think the issue is, is you're going to want a you know, you can't have the fact that coconut oil in the in the liquor, because coconut oil, specifically coconut oil gets very hard and clumpy when it gets cold. Which is why if you buy coconut cream, which contains a lot of you know, the fat from coconut, it's super highly stabilized if you read the back of a can of Anastasia Coco Lopez, it says like, you know, it has like a million things in it. It's got like guar and LB g karagin. Exactly. I don't know exactly, but just a huge crap spray of stabilizers in it because if you speak to any hydrocarbons, experts will tell you, coconut fat is difficult fat to stabilize in a beverage system because the temperature drops, and you're diluting so it kind of comes out. So you're going to want mainly the flavor. But I don't know if coconut mean have you ever had a coconut oil Anastasia that was like, Oh my God, this tastes so much like coconuts that I want to die. No, me neither. I mean, like, I think like, if you were to take, there's some very high quality flaked coconut now, or you could just great coconut and remove some of the excess moisture. So you're not like sucking a lot of that cloudy, like you know, stuff into it, and then do a soak. And then what my favorite thing to do, my favorite thing to do nowadays is throw everything in the hydraulic press. That's why I'm going to rewrite a lot of my origin recipes for the bar where I'm going to and how often do you get to say this on a family show? I'm going to throw my nut sack into a press and crush my nut sack under 20 tons of pressure to squeeze every last little bit of juice out of my nuts X. Very high yield on my oranges. How often do you get to say that on the family show Anastasia? Did you like that? Yeah. Squash my nut sack in a press that I tell you that talk on the air about the new about the modifications I made to our 2010 Press. Yes, Gore did I say

say to Granger, and you got this thing Ranger Where do you get it from?

I haven't been green during years. Let's listen anything. I didn't buy anything from mcmaster carr. I made it all from parts I scrounged Okay, chirk, the Stasi Lopez, well known jerk. I made a like a new lab where I have the the this What's it called a member some idiot threw away like $1,000 worth of food grade Delrin and so I just milled all the Delrin into I used it like wood, but like a non absorbent wood and I built an old school cider press out of solid Delrin and then so now like we have this Delrin cider press that we can use for all of our waffle popcorn and soon nuts at crushing needs. What do you what do you what do you want to put in my nuts that can crush Anastasia don't knock on anything then many many things. Now if you were to soy coconut flakes, let's say and not squeeze them out the issue I guess if you had a very highly flavored coconut oil you might be able to get some transfer but it would need to be highly flavored and the advantage of that is you'd have extremely low loss because once you froze the coconut oil it would go to the top so you'd melt you'd have to find a very highly flavored coconut oil let's just go through with it you find very highly flavored coconut oil then you would melt said coconut oil, mix it into the alcohol keep it liquid and I would say stir it occasionally to get maximum surface area contact right so I would stir it keep the convection going whatnot keep it for like you know eight hours 10 hours overnight then throw the whole sucker in the freezer coconut oil will turn solid like a rock and nothing will change it is D Anyway, so then you poke a hole in the in the solid coconut oil on the top and you pour out the coconut booze and should work right you have to find a highly flavored coconut or the effect will be shall we say? Subtle, right? Because once you use coconut flakes even desiccated coconut flakes if you're going to get the yield up, you're going to need to squish them and if you squish them you're gonna get the cloudy stuff out. You know what it means? No, it means you're gonna have to separate it and have been a no Austin has the spins. Also we could probably do some good separation on it, but I haven't done a lot of sun abrasion work with squeezed out coconut sack. So I don't know whether it would work so I can't say. Second question. I'm working on a gardenia syrup for a pearl diver. So gardenia syrup by the way, a syrup? A Tiki drink syrup that does not in fact contain gardenias Can you eat gardenias?

I thought they were poisonous.

Are they worthy naming a syrup after them if they're poisonous, you can look this up whether it's poisonous. It's toxic, by the way, and astonishing. i Yesterday, after the radio program, we went to the star chefs. And we met this guy. I'm not going to blow up his spot. But he had all of these edible flowers. Mr. Stars. Yeah. Yesterday it was last week. As I'm saying it was yesterday. Sorry, last radio show last Tuesday. Right? So Anastasia and I are going and the Stasi put on her like the Stasi put on her you could live you could die I don't care face, which is kind of her standard face. It's her standard. You know? Like if if a meteor was coming down and she knew was gonna hit you on the head. Maybe she'd move you. You don't anything like that.

gardenias are non toxic to humans, but they're toxic to dogs, cats and horses. It can cause vomiting, diarrhea and hives and animals, not people.

That was no I don't know. You What else apparently is that? Like alliums apparently toxic to dogs. But you know deep like do you believe all these stories where people say things are toxic for like, me how different in mind from a dog or a cat. I know chocolate. I know chocolate. I've heard alliums. But I could be true. I don't know. You want to know things? Not really poisonous. At least not that poison point status. Oh, really? Didn't you grow up? Yeah, the way in mortal fear of poinsettias. Your parents really likes. You look at the points that are wrong. You will die. And then you're like, and you're like, Oh my God. Now I want to eat it. I want to eat it. I'm gonna eat this standpoint. So if I you Matt, did you read? Like did you grow up with this problem?

I did not grow up. It's really?

Are you a Christmas guy?

Am I a Christmas?

Are you Are you Christian? Are you have Christian extraction?

Oh, yeah, we did Christmas.

But you don't even have poinsettias?

I remember points. I was in church. I don't know.

But not like at your house.

Didn't have points that isn't your house at my house? Yeah. No, I think who has points it is in their house we had who brings that poison into their house?

Well, no, I just did. I had a Christmas tree. That's what I got.

Yeah. Are you Are you a real Christmas tree guy or you want to fake Christmas tree guy.

We were real. Well,

they used us real? Yeah. Real. I don't like the fake witness. Great.

You have one though. No, I

have a completely silver one next to my real one. Because as nice as a real tree is it's not very reflective. I'm saying payment. That's for later. Although pretty soon, it's going to be time to bust out Christmas, Christmas hat Christmas music Rudolph all the stuff that Miss Darcy and I love the only thing that stops he and I both actually liking

things we like what? We like champagne. New

Yes. Also good to have at the holiday time, by the way. So we had this argument with Jack, my head bartender. And so Jack is like Jack's one of these classic kind of wine snob kind of guys, who he's like, only wants to drink stuff that you've never heard of. If you've heard of it, he does not want to drink that. But here's the problem. So he got a very good reasonably priced in the names went out of my head, champagne, actual champagne to have at our bar, right. And the problem is, is that if you want people to come into a bar and buy a champagne, you have to give them a champagne that they've heard of. If the idea of having a champagne on the menu is to extract money from people who wish to spend a load of a lot of money. You have to appeal to the person who has a lot of money. And in general, that person is going to go for the one they've heard of. Not for the one that hadn't heard of. Yeah, right. Yeah. That is true. Do you serve champagne at your restaurant? You have wine? You don't want to have a couple of fancy bottles around for fancy folk. I can't I can't even talk

about it. All right, for that heavy bore.

Stassi is like the sounds he's like I don't care what you charge. We just make the poor heavy. No, no, no. Oh, yeah. Oh, yeah. So Anastasia, where I'm at the bar with Anastasia talking about a very exciting business development that I can't tell you. And so by the way speaking of the other thing like someone came up to the bar and asked me what it is your mom thinks happens to all the soda cans and I told them it's good. Yeah. Can't tell you people

to tell when they go to the bar when they said the UPS person.

Jesus if you come to the bar, you can activate it. These are all things that are fair game at the bar but are not fair game on the radio program. The Stasio went to ups on Saturday, right? Yeah, he worked

super hard. You and I Yeah, work hard. Yeah. Friday night. I worked as hard Saturday morning, same thing that we were sending you And by

the way, it was, I'll say what we were sending. We were sending a spins all so it's big, you know, and again, and, and cocktails as a demonstration of what the spins all can do. So now Anastasia, who, by the way, like if you had to list her top 10 things that she does not like to do, right? Getting hit in the face with a hammer, or shipping things that are kind of equal. You know what I mean? I mean, I feel like I feel the same way. I feel someone said to you, I'm gonna hit you once in the forehead with a hammer. Or you'll never have to ship and you'll never have to ship anything again. You'd be like, Ooh, yeah, let me see the hammer. You know what I mean? Like, rubber hammer. Yeah. Anyways, so she goes, goes physically goes to the ups with this giant box and drops it off and they just didn't ship it. She paid an ungodly amount of money for overnight weekend shipping ungodly. Ungodly

is supposed to arrive yesterday, was still sitting in the place yesterday. Can you imagine?

So Anastasia had let's start with a, shall we say choice words, choice words for them that you know they could not be repeated.

And then after I said it, I had to get out of the store with the two boxes where we took them to a different meal. Yeah, because I was just like, I'm not dealing with you people.

So what did the faces of the regular guests

but the embarrassing part is that I had the two boxes and the door opened in Oh God no, and I couldn't help you know. So I use all my strength and I like use one finger to pry the door open. It was like you didn't use

your Drew Barrymore. Firestarter anger.

I was surprising could do it.

Oh my god. That's so funny. I mean, let's just say, let's just say the C suck word came out quite a bit. Right. I mean, I would have loved to see, like when Sonia Stasi spends most of her time, just kind of internalizing anger, getting other people to be angry in her stead, or to have miserable time so that she can kind of keep herself under control. But on the rare occasions when Anastasia loses her mind, it is a rare treat for the rest of us. All right, back to this. I'm working on a gardenia syrup for a pearl diver riff. Ideally, I would like to be able to store the syrup in a squeeze bottle and keep it in the lowboy at all times rather than having to keep it at room temp during service back in overnight and back out again. Do you have any advice for proportions of sugar to butter and possibly alcohol that would keep it squeezable at fridge tamper possibly some additive that would keep it from going solid on me. And so PS I'll give you the pearl diver recipe that is on the internet. I forget who this is. I probably looked up somebody I like but probably maybe not. I don't know it's probably imbibed I don't know. I don't know. I don't know what the hell's recipe to says but I'm gonna give it to you anyway. Three quarter rounds of lime juice, one ounce of Lauren orange juice, three quarters ounce of the gardenia mix which is that you know mix we're about to talk about three quarters ounce of Demerara rum peripherally Hamilton 86 proof or Eldorado ear one and a half ounces of gold Puerto Rican rum, half ounce of gold Jamaican rum. This is like a shot amount of stuff. One teaspoon of Falernum one teaspoon, one teaspoon Anastasia Falernum one teaspoon these recipes, preferably latitude 29 formula and six ounces of crushed ice combine all the ingredients in a blender. Starting with the gardenia mix and finishing with the ice blend at high speed 15 second string through medium mesh wire save into a pearl diver glass pressing gently on the solids to express all the liquid add crushed ice to fill the glass garnish with a geranium leaf. Nothing you hate this recipe anyway, so then that's the recipe but anyway gardenia makes is one cup of unsalted butter, one cup orange blossom honey. You know that's gonna be real subtle. The orange blossom honey, it's gonna be whatever. I went to a honey store in Saratoga with Chef Haley from the time program. She's one of the owners there and they have this honey that we're going to use to tell you about this from the center of Black Forest in Italy. I think it's a black Italian Black Forest. Do they have a black forest in Italy? I don't know. Anyway, the the honey is not extracted from pollen but from honey do which is the sap of plants processed through aphid bodies. It's pretty good. We're going to use it and drink anyway. Orange Blossom honey, one ounce cinnamon syrup, half ounce of all spice lacouture and a half ounce vanilla syrup. And you combine all ingredients in sauce pan and whisk until melted and smooth. And so you have a butter syrup. The only answer to that first of all, butter syrup is always going to go solid on you. What you need to do is you need to stabilize this occur with tickle Lloyd. So tickle Lloyd is a mixture of gum ticularly 210, or two or 310 are mixtures of gum arabic and Xanthan. If you can't find that, you can just substitute a, a very finely powdered gum arabic and a kind of, you know, rapid either agglomerated or high quality strong xanthan gum, I forget the exact ratio that I use, it's in liquid intelligence. And I think it's like four to one Arabic Xanthan or something, because I have the, I keep saying I have this, I'll look it up, but you want to stabilize it was out there in in Arabic, and that the ratio is not really super important, you can add them separately, the Arabic is there, and it's there in higher quantities on the order of like, you know, 2%, or something like this, the Arabic is there as an actual emulsifier to emulsify the fat into the into the liquid, and you're better off actually adding the sugar later, adding the Arabic to the straight water before you add the sugar in your cinnamon slash, you know, Ginger thing, or whatever you're doing, they're all spice, whatever it is, I can't remember, you're better off adding the Arabic and Xanthan into that and then adding the butter to emulsified in and then adding the sugar. But um, you know, you can do it either way. So the Arabic is there on the order of a couple of percent, to actually emulsify the butter in so that it makes a stable of motion when you're making the drink. The the other part that the xanthan gum is there at a much smaller percent, you're talking like below a half a percent, probably closer to a quarter of a percent. And that is there to just make a light gel when it's sitting still just so that it doesn't want to separate because it's fundamentally a solid wouldn't standing still. So that's what the two things are doing there. Now. I would not use a squeezy for this syrup. First of all, having made butter Serbs for many, many years, they do go rather solid in the fridge, they can still be squeezed, squeezed Ed. But if you're if you're going to want to do that, you're probably going to have to add more liquid, reduce it down more to get it to squeeze more because it does kind of solidify or get kind of real thick at lower temperatures. But a squeeze bottle is not the answer. And I'll tell you why. Unless you're going to free pour which you're probably not with a squeeze bottle because you know the viscosity is going to change a lot. You're you're gonna go into a jigger, and this syrup is going to be real hard to get out of a jigger. So what we do at existing conditions with our cream syrup, which is also not very pumpable, is we put it into a dosed pump. So we have pumps that put out exactly an ounce. And so the drink that we use this pump for has exactly an ounce of this syrup in it. And every time you push down, you get exactly announced we've tested it, it's accurate, much more accurate than trying to drink jigger something that thick, and the pumps that we get are like syrup pumps, like for Torani syrup, and they fit on Gatorade bottles, the ones we have fit on Gatorade bottles, so we have Gatorade bottles with the syrup pumps on it, and we push down on them and get a very accurate dose again and again. And again. If you wanted a smaller dose, they make smaller pumps or you can just put a ring around the pump so that you can't push it all the way down. And you get your dose that way by saying they make very expensive volumetric pots, but this is the super cheap way to do it. And we've been using them for a long time without any trouble now longtime meaning for months, but you can pump it from the fridge. You know, it's just a lot thicker in the fridge. The one thing I'd say is that the only reason I can see wanting to keep this in not you know not have it out is because you're worried about department of health because ain't nothing gonna go wrong with that syrup sitting out. I know this because I've done it like it doesn't go bad sitting out going in and out of the fridge. And as long but I think the main problem with using these kinds of serums on the regular and a higher volume bar is really the is really just the jiggering is a complete and utter nightmare. Also, cleaning creamy tins out is a little bit of a nightmare, which is why eventually we're going to do a you know a special menu called creamy TINs that is only creamy drinks. What about anything about creamy tins Anastasia is

your favorite superhero is giving back. Which one? That Rebecca

what Oh, you want to describe that so so so here's what here's what happens people like

now now it was not that bad.

So I like to call people get mad at me because anything that I'm involved with or people around me are involved with I make fun of Right. Right. And you know I like to be little anything that I do or anything that anyone I know does right You know, kind of friendly, loving way. So I had to do this event. And I started describing this event as a complete boondoggle. And so Rebecca, who does PR for Booker and DAX. I was like, this last year what the hell Rebecca's taking this on and freaking boondoggle and found the Stasi because she loves nothing more than people feeling bad tells Rebecca that I have described this this series of events as a boondoggle. And then Rebecca gets real depressed about it. And so in the stars, he starts laughing about it to me so then we start calling her the boondoggle her. And that's her. That's her like bat villain named Avengers me or vendors name is the boondoggle er. So like when she she's a good guy. What she does is, is she takes the villains and she sends them off on this wild goose chase doing all this stuff instead of killing people. And they're like, I could have been killing people. And you hand me this damn event. Boom. Toggler. So like, notice that he has been, you know? Oh, by the way,

so she's coming on? Oh, yeah. Yeah,

yeah. So. So we do not know, we know Bob's Red Mill is our sponsor today, but we don't know what ad that we're going to theoretically play once this thing goes on. You know, on the whatever the hell it's on on the internet

is a very well timed Xantham Gum at really fact. Like, you're so intuitive that you just nailed it. All right,

well, so then, we will take a break. You can listen to some Bob's Red Mill stuff. I will have you know, that I'm experimenting. Now if you guys have any ideas in the chat room. Bob's Red Mill sent me to mess with some amaranth flour, and some sweet sorghum flour. So sorghum, very interesting. Very interesting grain. You know, in the greater class, I guess people is not actually millet, but people call it kind of great. Millet millet is one of those like, poly, you know, it has no real meaning. It's just a whole bunch of small grains that aren't really related. They're all in the grass family. Right? But they're not, you know, I guess. They're real grains, though they're in the grass family. So sore gums are super interesting because they can be used to make sugar. They were their native and were domesticated in, in Africa. They're there. So there's regular sorghums like baking sorghums their sweet sorghum. So Bob's Red Mill is sent me some sweet sorghum flour and some amaranth. And I got to play around with it to try and find an interesting application to talk to you about in the next couple of weeks. So if any of you in the chat room have some recommendations for sorghum flour that aren't just substitute this in your newest gluten free recipe, because you know, how interesting is that I want a recipe that just is screaming for sorghum, not, you know a recipe where you will use sorghum or you could use this other thing instead. So give me some suggestions cuz I'm playing around with it over the next week. And with that, let's go to break.

We now bring you our Bob's Red Mill Food Facts of the week. xanthan gum is a thickener and a stabilizer. So Xanthan, it's produced by fermentation. And it has incredible thickening ability, but it doesn't just thicken it actually forms a weak gel that but then can move around and that's why it's so great in in gluten free and also an egg replacing because it can hold batters and doughs Xanthine is great to have around, you're going to want to use it typically in lower percentages if you're using it and sauces below about one quarter of 1%. And also after you add xanthan gum, give it a couple of minutes to hydrate before you add more because it's going to keep getting thicker over the next 510 minutes. So don't add some be like dad didn't get this and then add more. Thanks to Bob's Red Mill for supporting cooking issues. Visit Bob's Red mill.com to shop their huge range of products use cooking issues. 25 for 25% off your order that's cooking is yours. 25. No spaces. 25 is a number