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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Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

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This week on meeting three we're exploring the culinary wonders of urban New Jersey with a tour through Newark. We speak to Frank Metis on it at Phillips Academy Public Charter School.

This idea of family style and made from scratch lunches continues to be a bit of an anomaly in the city.

We also hear from Gil Speyer from all points west distillery Newark used to have an incredibly rich beverage alcohol history and will tour arrow farms the world's largest indoor vertical farm

were growing using 390 times more productivity than field farming and 95% Last water

tune in to this week's meeting three on heritage radio network to be amazed at the wonders of Newark. That's meet plus sign thr e available wherever you listen to podcasts

Hello, this is Dave on your hosts. We do a live on the heritage Radio Network every Tuesday from roughly 12 I don't I don't really know at this time it starts Yeah, we were waiting for the computer not the other way around. I like 1210 Yeah, I like 1208 You freak from reverse pizzeria in Bushwick. Brooklyn joined as usual with Anastasia hammer Lopez, how're you doing? got Matt in the booth. Hey, and special guests today. Nick Morgenstern How you doing? I'm doing great. How are you are the founder proprietor of Morgan Stearns ice creams and in what I was wanting to tell people about yourself here.

That's it. I got two stores in New York. I got rid of all my other ventures last year. So I got Morgan Stearns finest ice cream originally at two Rivington and then I got the new store at eight West house. And

so what's the difference between the two crowds on those in those two areas, because they're somewhat close to each other, but really, they're completely different neighborhoods.

Definitely close and concerned about cannibalization on the old store with the new store, but we haven't seen any of that. So there's diehard fans of the old store and they like it for different reasons. The new store is much larger and offers a lot of other things that the little one doesn't, but the little one is maybe easier to access and it is a different neighborhood.

So now why don't you describe your Yeah, so we've talked about ice cream on air here a bunch. You know, people always write in and we're like the Italian stuff is like super heavy stabilized don't let them lie to you and say it's not like a lot of the Italian stuff not saying all the time so a lot of super heavy super heavy stabilise super heavy saturated colors, like a lot of flavoring to overcome the maximum amount of stabilization and by the way, I find And that stuff tastes good, I enjoy it. Then you have other people on the other end of the spectrum. We've talked about, you know, a use of eggs and temperature of pasteurization. And whether you cook it long enough to get the texturizing effect of cooked eggs or just do minimal pasteurization. So you don't get that A blah, blah, blah, we've done all this stuff. So just to give you like that kind of background and stuff we've already discussed, where do you fit. And then if you want to talk about for instance, like old school eggless, like Philly style, go ahead, if you want to talk about we talked about lack of stabilization and the way Briars used to be and how it doesn't last and a freezer case, yada, yada. So just give us some give us some, some philosophy of ice cream detail.

So for us, we don't use eggs in any of our ice cream unless it is an egg flavored ice cream. So we have ADA flavors on our menu at our flagship location now. And of those Ada, two of them have eggs one is an American custard, which is custard sell ice cream. And then we have a French vanilla, which is a vanilla ice cream that's made in a criminal lifestyle. So everything else is made no eggs, it's cream, milk, sugar, salt, every recipe has salt. And then there's going to be a little bit of milk powder and a little bit of glucose. And that's it. And then whatever the flavoring is, so

no stabilizers, stabilizers, okay, so But does this mean that you, you do wholesale at all to people or no very little only to my friends is that why? Because the lack of stabilizing, you don't trust people to keep it properly.

Wholesale is not really a part of my model. This is not like for what we do as a business and how we want to bring the product to the consumer. I sell to people who really get what we do who really want to have it and they handle it the same way that we do. But they also are an extension of our brand because of the way that they talk about our product in the store and the way that they get it to the customer the same way. So nothing against like, there's certainly business in New York to be done with wholesale ice cream. But that's just not the direction that I'm going. And it's just not really it's not what I want to do. So

by calling your ice cream related questions to 718-497-2128, that's 718-497-2128 or shoot them over to the chat room. And Matt will read them out. Now. So would you consider then your set like like, where do you where do you come to this style of ice cream? Do you come from a Philly style background? Or is it just this is where you arrived, like I described how you got to this place.

Worked as a pastry chef for a long time made a lot of ice cream, mostly crema glaze style like that would have been done in fine dining restaurants where you're making pretty small recipes, pretty small batches. So you have a lot of control over the process. And that's the way that I was trained to do it. started to explore non egg product. In maybe like 2006 2007, when we were getting unpasteurized raw milk by the gallon from forests or Hill Farms, they were bringing it to us just on the side, I probably shouldn't blow them up. But it was a long time ago. Right. And so

you could theoretically buy it. Now if you went up to them and bought it or Connecticut, you can go and get

it up there. This stuff that they were bringing us was still warm. And so it was like very, very fresh, and they were producing, they weren't producing it. They were putting it into a jug just to bring to us so so we were just getting one gallon from one cow. And they would say this is really delicious. And check it out. And so we started to try and figure out can we just make an ice cream that just tastes like this milk. And so that was the beginning for me of going down the path of not doing any of the ice creams. With egg I never, when I was working for other chefs, there would be recipes that maybe had a stabilizer or maybe didn't I was you know, following their recipes. As soon as I was making my own stuff. We weren't using stabilizers, I find that stabilizers just really inhibit the flavor release. Bottom line. Well,

I mean, they mean for those of you that don't do a lot of work with thickeners and stabilizers, it is just for sure true fact that anything anything that sickens or stabilizes does inhibit flavor release. It's cold. Yeah, it's just a question of how much does it inhibit flavor release? And what is the flavor release? That's why industrially and I'm not saying that it's a negative about that stuff, because I use that stuff all the time for it. But it's just known that in fact, they they rate different thickeners on how much they release and or mask the flavors of the of the product.

So our challenge every single day, we make really small recipes we make a lot of them every day is to make sure that we're you know following the process, which isn't that complicated, but it does have steps that need to be followed in order for us to make sure that we get the consistency of the product that we want that it's smooth and creamy without using stabilizers and then we've sort of built systems and equipment around the desired result to get us there.

So so so so talk well, we should eat Do you have ice cream here while you're opening it up by the way? Note listeners detest mouth noises which listeners like I don't know if some of them are like violent about it they be I hate it they threaten, you know, threatened us.

I've been on audio things before where they really want you to get mouth noises.

Yeah, our listeners we have a separate show for that. Can we do that mouth mouth noise issues was actually

already pitch Stasio what do they call that the people that are into the weird like putting your face in the bread or the weird like repetitive internet thing? Mr. There we go. Can we have noise? ASMR

I have actually pitched that show to heritage already.

Let's see Yes or No.

They said yes. And then I was like, I don't actually really want to do that. Let's start it right now. Okay, so what so

we'll take a whiff.

So what flavor is this you're with? So what do you think? It's like passion. What is this? Durian durian? It's got that funky sulfur smell.

That's durian with banana. Don't start with that though. That's gonna blow you out. All right.

Start with it. Okay, you know durian though like I such a high solids content that I'm sure that as its own creaminess,

kidding, of course that we have to adjust for that all the time. That's a good segue the this product that I've had here, stone beyond belief Action Bronson. Second cookbook, we made an ice cream sandwich with him. This is the first time that we've done mass production of a sandwich and we do it all by hand in the store. And the flavor that he wanted the ice cream to be was banana pudding. So we make banana pudding. So this has egg in it also has stabiliser, cornstarch and all the things that would otherwise go into banana pudding. And then tons of banana bananas a terrific stabilizer for ice cream naturally.

What's the what's the banana pudding of record mighty fine.

Well, I mean, it probably would be jello, but we didn't even really go there. I don't I mean, I have banana pudding recipes. But I actually went to the New York Times MELISSA CLARK. We tested a few recipes and she's 100% 100% she's got a lot of she's got she got more more time in on testing that stuff. So I'm gonna do she does it in her house to the

secret of box putting that my mom's 1970s doctored cake data about us and already so like my mom has, we have one doctor cake recipe like Santo doctor. Well, it's like so a thing. Now there's whole shows built around it is taking boxed cake mixes and doing crap to them. And they're like, Well, I made it. I made this. So like,

I mean, listen, this cake box mix is just a blend of things that you could put together yourself in theory. Yeah,

more or less. But like, I mean, look, there are technological marvels. But anyway, so like, in my family, to this day, reaching back to the 70s I believe from Sunset Magazine, which was a powerhouse back in the 70s. Yeah. We still in the family have a doctored box cake that we still make I still make to this day she made back then she made back then. Well, it was my favorite cake growing up. I taught DAX how to make it DAX now makes it on his own.

How old is Dax?

He now is 14. Oh, well. When

did you teach them how to do that? Like when he was like 10 or 11. Oh, cool. Yeah. And so picked it up back then.

What I picked it up when I picked it up at 10 Oh yeah, my mom made it again. Because I was like it was it was my birthday. And I was like yo mom make make that a sherry cake maker Sherry cake. And so like my mom made dairy. So it's like, first of all, how seven days is Harvey's Bristol Cream Sherry which is PS Delicious, delicious, like Harvey's Vista cream. Don't hate. Delicious. Come on. And especially in cooking and baking. It's like so good.

industrial food is delicious. Yeah, there's people that are very skilled at making sure that it's delicious again and again.

So here's how this recipe works. Right? I won't give you the full secret because I told my mom I wouldn't give out the full recipe but you get your standard yellow cake mix. Right? Then you put in a box, you know a bag or a box, whatever you call it of lemon pudding, lemon pudding pudding mix lemon pudding mix, okay, right put it directly into the box and then you put the eggs and stuff but then not milk, not milk. Harvey's Bristol Cream Sherry as the liquids swap it out as the liquid

right and then you make that it's gonna make it soft, tender

Come on. Delicious, typically in it typically traditionally in 70 style in a bunt form, but we do also flat cakes and what else I love a bun then it comes out you do the fork at fork on the top and then orange glaze over that sucker orange powder sugar,

a little more Harvey's in there or

Knology that that would be good. Might be gilding Lily I've never tested I've only follow the strictly the 1970s Yeah, kind of.

I got it. Yeah, tell

you what, first of all me personally. Not a nice guy. I'm a glazed guy. Just so you know. Okay, God, I'm a glazed guy. Not a nice guy. And I love

it all for donuts, cakes, whatever it is. Pastries all these

like you know in doughnuts like glaze and ice. seem kind of they kind of merge into that Thick Glaze

that isn't big and fillings.

Yeah, I like feeling so here's the thing. And if you had to get handed me a cake with icing or a pie, I would take pie. If you handed me a glazed cake, or pie, I'd be like, whoa, whoa, whoa, it's tough. This is a hard problem. You've now made the problem difficult. Understood.

Okay, got it. All right, I got you. Also,

I put whipped cream on. Absolutely every everything, including and you might hate on this because my sister in law Miley who runs the Food Network magazine, Miley Carpenter, she's the founder of the Food Network magazine. Before that was founded Rachael rays magazine before that, blah, blah, blah. Anyway, credibility has some credits. And whatever you think Rachael Ray by the way, that magazine was huge. That was back in the day, whatever. So she does not first of all, I hate to blow her stuff up here. Not a giant fan of whipped cream in general, which is bizarre to me, because is there anything really like whipped cream is like second only to ice cream? Well, that's the thing. So I put whipped cream on ice cream, not just in Sunday format, which we're going to talk about in a little bit, but I put whipped cream on ice cream just as a matter of course.

Listen as a purveyor of ice cream in New York City. I can say you are you are not in the minority on that. Well there you go. You sell a lot of ice cream with whipped cream on top she

thinks it's she thinks it's gilding the lily here's how I feel ice cream is the denser format then it becomes more areas you go into whipped cream into air up to God we got to

talk about the different types of whipped cream and how close to God they are. Well okay, so

are you Swedish and do your non sweetened whipped cream. I'm an American so I put sugar and vanilla in my windscreen. Oh,

you think that's American?

Well, I think that's how I it's the most like cool.

Okay, so we're going cool with direction with it that you like who would go up is delicious. Listen, first of all, I feel we just stop and clear it for a second, you tiptoeing around whether or not I might like or not like a lot of these industrialised things that you're dropping in the hat here and I love it all and I'll tell you just to clear it right now. Number one favorite ice cream experience in the world for me Berta you own on the hill, St. Louis in Paris, number one. Number two, I really love going to Giuliani and Rome, which is like this massive ice cream shop gelato, gelato RIA that's in downtown Rome. That's like a total Italian shit show. Product is delicious. Always get it Campanile which whipped cream on top and a big cone. But it's a tourist disaster. And if you go there as an American be prepared to be pushed out of the way by multiple Italians while you're in line, they will cut in front of you in order in Italian in front of you. That's the experience. Let's experience number three for me. Dairy Queen. Oh, in order.

Well, what era of Dairy Queen?

I still, it's tricky now. Because I go to I when I'm on a road trip, I'll go and there's still a few franchises that are outside of the Berkshire Hathaway conglomerate that have they predated so they're still allowed to operate on their own and finding them you can google it that not Dairy Queen doesn't really want you to know that those things are out there. But there's a few up in the Midwest that are still doing it the way that they were doing it. They don't have to necessarily use all the proprietary stuff from Dairy Queen, but I still, I still love a peanut Buster parfait. I really do. I really do think that that combination of things. It's such a simple interpretation of a hot tin roof, which is just vanilla ice cream, peanuts, chocolate sauce. That's all you need. And if you can get those things in an unadulterated format and taste them all together, it truly are almost like the holy trinity of an ice cream sundae experience.

What are your thoughts on the blizzard? As a technological marvel?

I like the blizzard as an idea as a concept I think an execution and what they're doing now it's got so much other stuff in it that it can the DIS the timeframe between when you're eating, enjoying and having the experience and then when you're feeling really bad has gotten shorter and shorter, the more stuff they put in

it right we Blizz blizzards and whatever you call them now has gone artisanal now qith at the new Hudson Yards sure has those Blizzard machines that look good. Have you seen these machines that look like like Earth digging augers?

actly what it is yeah, they're cool machines are cool machines are dope I would love to my created in Germany, they've they were those were created for a very specific purpose, which is that they make these conical cups that you can put the little frozen packet into, and you just throw it in the canister and that that digger thing goes down in there and oil and then pulls it back out and you get something that's sort of like soft serve. Yeah, so they've really taken any variable out of it. And managing and running a soft serve machine has its own complexity and issues. So this is like pretty, I don't wanna say dumbed down but it is they're smart. Those machines are smart, they

are smart. They like they have to self wash because there's such a free frigging crap show mass with all

those blades. They have like the sanitizing solution. Yeah.

It's nuts. And they're like the little evacuation valve at the bottom of them. Well, you know what texture they get if they don't get soft served to me they get from the remember the frosty. Yeah, like that kind of texture.

Those all are still sort of falling into that category between like liquid and frozen and very desirable. We're getting to liquid here with one of these. Listen, take a look. Oh boy, what are we? What are we? Okay, so we'll start off with a flavor that we created a long time ago when I was running a restaurant in Brooklyn and I had my first ice cream cart. This is salted chocolate ice cream. And so really simple. Give me what you what you just tasted it.

What is it mean? Is it just my mind is also going to like, Keith and caramel or is it? Oh, crazy.

You said that there's a lady who's a regular regular at my store. And on Saturday, she she grabs me and wants to talk to me all the time. She loves the product. And she was like, I've always been, you know, eating this other one. And then I eat this one. And she was kind of like, really getting into it with some of my counter staff. And she was like, There's got to be caramel in there. And the staff was like, I got the recipe list right in front of me like there's no caramel in this flavor. And then I came up, there's I don't want to talk to him, then she's like, and I said, No, there's no caramel. And that it's interesting you say that though, because there is some of that I think it's almost more like a butterscotch II kind of flavor that's going on there. So that's a relatively high cocoa content, milk chocolate 38% single origin. We buy all of our chocolate from Falcon, which is a Swiss company that's been family owned for 120 some years. And I just think that what they do as far as how they process and stick with the script on what they want to do with their product is this is so consistent. I've been eating this in pistol form as my midnight snack in the store. When I'm there late for 20 years I've been buying from these guys. And it I know when it tastes different. They'll send me other stuff in the site. Send me a 36% last week. No, no, it's not it. I've been eating the 36% for like a week and I'm like this is not going to work. You're not getting addicted to it not in this. But this has a specific flavor profile too. So anyway, so

you think it's the milk powder in the milk chocolate, that's getting it the caramel note

combination of things. It's also that, that profile, so I'm not gonna give you all of the details of our recipes, but very close ratio of cream to milk.

So Sasha hates families. By the way, when you said family and she's like you lost are you talking about?

Well, he's explained the stats here. Why is he saying that?

I hate families. What are you talking about? Only families you know, that's insane. Anyway. Wait, so speaking of close to cream ratio, then first of all, let's go back to what kind of machines you use. And how do you because like everyone when they go high on cream, by the way, I love high cream, like butter fat. Yeah, like recipes. Everyone's like you're going to overturn it. It's going to turn to butter. You can do because the texture on this is fantastic, by the way, and what is the lifetime of something like this?

I get 90 days but that's our walk in freezer functions like a blast freezer, which is pretty crazy. So

there's not a lot of movement up or down. If you had this in a normal freezer, what would you say the life was at home a home jerk freezer, a Rite Aid freezer.

Three weeks. Max,

what's this guy? What am I eating on here we

call this dusty gianduja because it has a lot of cocoa powder in it. I find John gianduja hazelnut chocolate made with his own oil. I love gianduja but it's very sweet. Typically very sweet. Then we strive for as low sugar content in our product as we can have with so maintaining texture and consistency. I find sugar try to use sugar the way that a savory cook uses salt so like it tends to add it can add to the flavor profile of something people want sugar when they're eating ice cream obviously they want something to be sweet. So we add quite a bit of cocoa powder to this I don't use cocoa powder very much. We use it to make fudge. We use it in our chocolate chocolate ice cream which I didn't bring you I should have I was in a little bit of a hurry when I was packing the cooler for this. And so I think that the cocoa powder in this kind of balances. Texture wise this is not quite as warm as the salted chocolate I brought this in a cooler that big cooler behind you with a little piece of dry ice in it. So I think the pints were kind of shuffling around in there but I still think you're getting something here. Sorry for all those eating noises on.

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I was going to ask you about something off the subject real quick. An employee of mine has banana phobia, right? We mean afraid of bananas? Just like can't deal with it. Right? All aspects of the banana. Like the way it looks can't deal with the smell. But most importantly, that's yes. The only question is a woman is I'm not gonna say I'm not gonna get into the gender cannot deal. Absolutely no fly is the sound of someone eating a banana.

Really. But does it matter what okay, what is this person? We don't know the gender? What is this person's feelings on plantains?

I didn't get that far.

So like, first you have to, like there's a lot of cultural things. There's like the sweetness. There's like the obvious sexual references none others the may be afraid of slipping on a banana peel. And there's like how ripe is the banana? You know what I mean? Like the whole thing is a no fly zone for this person. Is this person do they eat an unripe banana and that taste of cement? Do they not like nail polish? It

was I think that what I got out of it was there was an issue where they were forced to eat bananas for breakfast as a child. That's just a mental issue. I mean, it's deep.

Yeah. Like you know, this is like clockwork orange kind of a thing. They speaking of orange or listen to Beethoven while eating. Let's this guy.

That's a tricky one that has olive oil and orange in it. Chocolate with olive oil and orange. That's quite delicious. Like getting that texture of speaking of overrunning olive oil really does not want to cooperate when it gets cold.

It's so weird. The well you know, that was famous. The olive oil, the olive oil gelato at Baba was like the most like, like everyone was like how you do it? And they're like, why don't you crap off? You know what I mean? But like us interesting is it's the mixture with the oil, the orange, almost, like takes on green notes.

I agree. Well, the I will tell you the olive oil is very young and it's from Chile. It's very spicy. It's from Grove and Vine, Nick Coleman, who was formerly Ollie ologists. For the BMB group. That's a curse word read all the ologists Yeah, I kind of like it now, but because I know him and I really liked him. If you haven't talked to him, you should get him on here. He's a weirdo. No, he's not. I don't think he's a weirdo

at all, like family. So he's

he's a brilliant guy super kind and really knows his stuff. And he loves it. I mean, he loves his olive oil game is heavy.

So back to cocoa for one second. Sure. Do you? What's your theory on? Cook out on stuff? Do you cook that? Do you like do a cook on the milk with a cocoa powder to get it in? Or do you just soak it forever? And then blend? Like What's your theory on this stuff?

So for the chocolate ice creams, everything gets tempered in milk, powder, sugar, and cocoa powder in this case and salt. And then it goes back in pasteurized to 180. And then it's pulled off and it's done. That's it full

batch. So you're hitting the cream too? Oh, yeah. Now,

are you I don't heat the milk?

Don't you eat the cream? Not the milk? So because you want the flavor of that? Exactly. Got it?

You got it down? It does change it.

I've heard many things, including from was it a Stoelting? rep or was it one of the Italian people but so that, for those of you that don't care, I apologize. But listening, if they don't hear, right, well, there are various theories about how long you have to if you're going to pasteurize and or heat something, then how long you should wait before you spin the product after you chill it back down. Because the theory goes that the fat crystals will agglomerate in different ways. And you'll get a different final texture,

I find so little evidence to support this dude. I know, bailing theory is that you should let it mature for 24 hours and all that stuff. And we've done it so much. And we're like, it's not we can't find enough evidence to suggest I'm just telling you, in our experience.

There's an Italian guy who I met at a trade show whose name I forget, I can't remember whether he was working for a German but he was Italian. And what he said was that if you spin it, if you basically he was pushing a machine. He was one of these machines where it went direct from pasteurized to chill. Yep. And he was like, if you kill it right away, right the hell away after you do your pasteurization, then it's just as good as he had he was against any sort of in between stuff. That's probably just because he was selling a machine that did it right away. You're saying it doesn't matter one way or the other? Well, the

I think that for us, but part of the challenge for us and running a business is you know, is the juice worth the squeeze in general. So like the steps that we take, are they going to yield a result for our consumer that they're going to want it like that they get it and they understand it and there's times where we pull things because we're like we're doing In all this work for this thing, I'll give you an example. We have a peanut like a peanut Prelude and ice cream that we use these crazy peanuts from San Antonio, Texas are called Picasso's. And

what do they like compared to like Virginia Pina? Are they big like a Virginia painter, the

Spanish Redskin salted hand roasted is my favorite. And I do think for me, it's gonna get in a peanut fight now, but go ahead. That's, I mean, you can have your opinion over there and I can have mine and you're gonna live in the same space, it's gonna work out natural. And if you want to bring your own penis to the store, I'll put them on a Sunday for you. I'm not mad at that, especially if it's like, that's your peanut. For me. The Picasso is the ideal peanut for a Hot Tin Roof sundae you like a small peanut? Or do I do like a small peanut, I'm not afraid to say that. So the so we were making a prelude with that, and then grinding it and doing all this crazy work to make the ice cream and at the end of the day, number one that ice cream wasn't selling very well. And number two, you know, you taste it and eat it and say, Is this is this translating? It wasn't really translating this well. So we're doing all this work downstairs to do this thing. And it's not really getting delivered to the consumer. And I think you got to have experience with that with what you do

behind so much. I hate it so much. I've there's whole categories of things I won't do. Such as high, high proof super chilled, carbonated work, or like, they're just like, you work really hard on flavors, and people don't get it. And it's for me, it's not even just that. It's not worth though, it hurts me that people don't appreciate something that I think is good. And that takes a lot of work. And so it's less hard just to not do it. Agreed. Or especially if something's a lot of work, and you're worried that it can slip because you're you're not on top of it all the time. It's just it's a complete heartache. What do you what do you what do you what does this look whatever you wait, you say clean it off with my spit.

We got more spoons. So then we will go to the banana flavor. So that one is banana that has just a little bit of kalamansi in it. Which is a fun word. calamansi Yeah, people have a hard time with that word actually. On our menu. What is

that? kalamansi kalamansi. So this is a much different texture. Yeah, totally. This is got like a

banana. Banana ripeness,

so she won't make it. If you're pushing this into a gender thing again. That was a mistake. We wouldn't mistake you don't make mistakes. Remember that?

Okay, tried to durian banana now right off the bat.

I should say you don't make that kind of mistake.

You assume it's a woman? Yeah, no, I would just picked one. See if you spotted Why would you assume that?

She should say she's just trying to rally you did? Oh. By the way, I saw Matt moving back there. And we have a question or something. Yeah, man. What

were you trying to tell us? told me not to do something?

I think I was trying to tell him not to be so handsy with the mic. Oh,

that was around the small peanut comment.

Make you handsy with the mic?

Well, you do have a question that might be a little adjacent to the topic but we could we go for it. Tyler tweeted this in a while back. He was wondering do you know anywhere to buy less than one pound of Tyco Lloyd a to 10 Gig

Lloyd took away 10 that is adjacent we were talking about stabilizers. Nope.

Do you have any took a load on him?

In my pocket? No, actually, you know we Okay, so this is a mixture of gum arabic and Xanthan that I use because when you're making syrups, like like specifically oil based syrups or butter syrups that need to withstand immediate agitation, dilution and simultaneous like chilling with that. It's a huge pain in the butt and tickle oil can do almost everything except coconut fat, it nothing nothing that I have. This is why you just buy Coco Lopez. Which Mr. Rossi is kind of like you're the cocoa Lopez of people. So like it won't break no matter how hard you push cocoa Lopez but tick Lloyd is like a good second best. I don't know of a place you can buy small amounts of it. But I have I have published somewhere. Someone remind me before the show I look up of the A good starting ratio of gum arabic to Xanthan to use to make your own thing.

I will say that so you're making your own? In other words,

yeah, nowadays, I don't remember what the ratio is because it's been a long time. We don't have any butter syrup on the menu right now. Because actually, I had a bartender who was afraid of butter syrup back at Booker index days afraid of it. Why, wait, tell the story. I'm not going to tell the story. He was he was actually over at my house on Sunday and say his name, it doesn't matter. No, I'm not going to tell the story because it's a family show. It's not.

We're running out of time and the amount of time you spent arguing about whether to tell the story or not is the amount of time it would take 30% of any given episode. Yeah. So,

there's stories. We're not gonna have time because we have a lot to talk about this week. But

can I just make a suggestion? Yeah, can you just break off like four ounces a ticket load for this guy and send it to him? No, no, we

now make our own so make some for him and Senator, I'll find out that I find out the rest of ratio. I can't remember the ratio but his his

other secondary question was, are there other good uses for large quantities of stuff?

I mean, he's come up with

I mean, like, any sort of any sort of syrup with oil in it, though, like if that comes up for you a lot. I mean, we ran through all of ours and then we had to, you know, make more after you know, cuz you can buy it from from THC. But the point is, I even forget what I was gonna say I was gonna give a suggestion. Have I ever told the puke punch story on the air? It's not really my story to tell. No. All right. Next time we don't have a lot of time because we're talking about their stuff. What do I have in my on my spoon right now my fresh spoon.

Nut strawberry with pistachio pesto added into it.

It's good. Nice.

I like that combo. That's very popular. People really liked that flavor

now on durian to go to things on Darien I've noticed that most of the durian you get in the US of A has been even if it's still a whole durian has been pre frozen and frozen. It's not as stinky after you freeze it like 50%. Yeah. And therefore not as thinking not as therefore for for us Western Folk is more

palatable. It's a diluted version of something that's extreme.

I agree. If you say diluted or diluted or both,

I had ice cream in my mouth. Yeah. diluted.

The I tell you I've told people on this on air a million times I once made a dirty and caramel by accident. I was never able to recreate it. It was a mistake and a pressure cooker. I was pressure cooking to try to see whether I could dull dirty and even more by pressure cooking well, and I hadn't controlled because I was using at the time and non of venting pressure cooker. So it was shooting off moisture and the temperature was going up. And I stopped it at Justice perfect point where it came out like a caramel. And it was Wow, rich and durian but not stinky. Then I tried for the next like, two three weeks to try to do it again. I could never

did you close. Not even close. Everything

got close. Oh, it's

just one of those flukes. Yeah. And

then like, that's why that's why I tell people you know, you can do the best thing of your life. If you didn't write down everything you did. Yep, I

deal with this all the time and keeping the notes. Our binders are crazy in the store and keep update, we update on the Minute, I'm like, put it in the computers in the kitchen and put it in and print and shred the old one, put it back in because you can't it's like things get to all over the place all the time. It's really difficult. It's really challenging. And we're adjusting all the time, things change. And we don't have those same. We're not we're not using any stabilizers and just dealing with the equipment, the store is brand new. And we're just like learning how to make sure that everything's coming out consistently. So there are changes that need to be made on the fly. And then the cook does it. And then we're like, Did you write it? And they're like, I wrote it in my book and my books in my car, you know, this kind of thing. So try to keep that stuff recorded. It's really important. Oh, yeah. If you didn't record it, then didn't actually get punched. Yeah, and the value of the time that you spend the first time and then the second time trying to remember and trying to like recreate it and all that stuff. It's like evaporated, it's gone. Yeah. And

we're Natasha and I are actually terrible at it. That's one thing we tell other people to do. We're terrible at it. The other one we say is if you if you have time to lean, you're gonna die.

You should be writing the notes on what we've been doing this whole time. Yeah. Yeah. You guys have a strong human resources department.

Okay, wait, now. Okay. Before I forget you, you said beforehand that you're involved in it and charity thing you want to talk about? Talk about? Oh,

I just I brought you I purchased from my store. Two articles of clothing for you guys. This is a T shirt that we created this year. With St. John's Breton life. That's your shirt right there. Dave, I got you a large I think that's the right size for you. So I was explaining to Anastasia that we get approached by a lot of different I like those guys, by the way. Who St. John's? Yeah, they're it's amazing.