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Hello, and welcome to cooking issues. That's a weird intro Anastasia. If your legs pretty good, it's going from like shrimp cherish. It's gonna roll with it. We got it. We'll do it. We'll do it. We'll do the intro. Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live. Where am I? I'm in Hollywood Hills. We're not on the heritage Radio Network yet because we're recording pre recorded and we're in the Hollywood Hills. We're coming to you with a special I love LA Los Angeles tour of cooking issues. We're as close to the Hollywood sign as you can possibly be. That's right. And we were introduced by the way people we have with us today we have of course Anastasia the hammer Lopez Hey doing stars. Yeah, good. All right, we have a we have Rebecca the boondoggle are our intrepid marketing guru, The Boondock they're not even gonna say hello,

I'm shaking my head right now. And that's all you're gonna get.

I can see you you're not shaking your head. You're lying to the listening audience.

I was giving you death eyes.

Oh, death is death eyes. I appreciate that. We got Jack Schramm head bartender Jack Schramm where he was Oh yeah, how you doing? So this is basically along with Austin Henley who's at major domo out here in LA this was the team that we've been running around doing things like Harvard and stone blah blah blah. We'll talk about later. We do not have Matt in the booth because Matt lives in New York instead and then we'll get into the story Anastasia we have Jeff in the booth How you doing? Yeah, and we are at his house in the Hollywood Hills this might be the closest house to the Hollywood sign that exists on planet Earth true or false? That's true. Yep. And this is the here's why even though it's a hard to go into like you know, you know a jet engine wine intro out of cherish the reason the reason it's dasya like chooses to stay at this house we come out here is not just a Hollywood sign but because the association chin actually, like hung out here when they were doing the album that had songs such as cherish on, right. Yeah.

And one other bit of information is that David Crosby was introduced to Graham Nash at a party at this house by Mama Cass who lived next door.

So some gnarly she didn't she didn't. Where did she choke on the on the bologna sandwich? Okay, so I had to bring it back to cooking. I always have to bring it back to cooking. So my point is, is that some gnarly, gnarly, gnarly stuff has taken place in this in this building? True. I mean, it has to be like that era of of folk mean, right? I mean, the the party stories, when did you get involved in this house? bought it in 87. So like, where it's like, who was living there before? Was it still like rock and roll types? Or was it?

They used to have orgies here, actually, I

think on Saturday nights. That's what I heard. Yeah, that makes sense. That makes Saturday's lot of windows in the bath. Fortunately, we're out on Friday. What? All right,

Dave, so upset

right now. So. So Anastasia, you want to tell them why we're out in LA what we were doing?

Sure, yeah, we're taking over to bars. And then we're doing a bunch of spins all demos. And that's it. Right.

So we first we were at Harvard stone how the apple heads turn out. Great, I think. So for those of you that don't know, I don't know if you how you'd be hearing this and not knowing this, like Anastasia and I have been for many years obsessed with the Applehead doll phenomenon. So in stasis, like we're going to do Applehead we're going to do it we're gonna do Applehead for these drinks. And I was like, I don't really have time so she's like, crap on you. I'm gonna carve I carve two out of all of the apple heads. I carve tended the remaining 58 Yeah. And I dehydrate them for you. Those does. Yeah. And then

we were all worried I didn't want to do it all.

Well, Mr. Garcia believes that there is some sort of stereotype of like a half Mexican, half like Russian woman who moves from the Los Angeles area to New York to the west side and just sits at home all day making apple heads to her this is like a valid stereotype if she didn't want to be so she wanted me. How's it related to collecting nothing

wrong with collecting count as a boyfriend?

This exists getting deep into a non cooking area that I don't know if you want to get into so the question everyone had on the Apple heads so what you do is you take an apple stock, why don't you give him the procedure you take an apple right keyless epoa Yeah, then you carve it a bunch of cuts right to look like a face ish, right and you dip it in lemon juice and you roll it in salt, salt after us lemon juice and salt right and then he semi Corp it and we put it in the you can so back in the day they used to have a Vincent Price shrunken head maker that was you just like ripped apart your your parents lamp and put over 100 watt light bulb The Vincent Price shrunken head maker with the apple and you did one at a time I have an Excalibur dehydrator. So I took a bunch of copper line and made hangers and we could do like, I think we could do like 16 at once or more that last batch. You did the whole batch in the dehydrator. She has let it go. You rip it out the Stasi. If I told him Stasi, I thought we should use clove eyes for it. Because you know, that's the legit thing. Clove eyes. And you know, that's old school. And she's like, No, I'm going to the cake decorating shop and buying you know, should not googly. Okay, they're not googly. But

just because the pupils don't move. Edible cake guys.

The best thing I saw this week was Anastasia googling the phrasing cake hair.

So we ended up and then she was going to put these fake hats on. We ended up actually not needing hats once the googly eyes are on them. They don't need hats. We got hats

and they look great. Rebecca was the stylist I found a new calling, which is just putting a variety of small hats on Apple heads depending on the personality and what speaks to me. Yeah, and we had several that looked like Freddy Krueger, one that looked like Donald Trump

did did not look like Jay Z. And in fact,

we're just inspired by Jay Z when you were carving I would say would be more accurate and

look anything like Jay Z Jack.

There was a minor semblance.

The guy that photo

anyway, so So then you just make a cut in the bottom and then we put that on the glass. We made a special cocktail for it because we were sick of making banana Giustino. So we did. We did old fashioned which is you take passion fruit. You mix it in with. What do we mix it into what we use? We use plantation here? Yeah, we use plantation original Dark. Yeah, mix it in, add the enzymes spin it out dope with little brown sugar. Pour it over a rock garnish with an Applehead and you know,

it's good drink.

It was good drink your drink. Everyone. Can I eat the apple? You could try?

It's not not I

don't think anyone ate one. It's

not poisonous. No, but anyway, you'll never get that at the bar. Why? Because As Jack we do not make apple heads or or garnish or non functional. Yeah.

Seems like a pretty whistle garnish to me. We It was so fun. It gives you nightmares when you go home at night that yeah, that's you.

Yeah, I don't know. So we sold all of those. We ripped through all of our drinks like super quick.

We sold Yeah, we sold all the more drinks than we had planned. It was great. So busy. We were the busiest session that they've done their harvest. Lots of older having us old friends great regulars came through like Eric Ty, who has been a booker and DAX regular for years. Now. He lives out here. It was so nice to see him. It's great.

And you know who came from last week? Steve from Los Angeles and I will read his poem. Oh, yes. Yes. This is now the cooking issues poem. I had sushi from a chef who developed a technique for aging fish. I got to try some of this. An amberjack Kampachi. Steve from Los Angeles. Yeah. It's really powerful. Like, the bar and he's like, all right. All right. I'm like, we're just gonna keep reading that dang. Alright, so we didn't do any other new drinks. Right? Although we ran out screw we ran away. We ran out of all of our drinks. So Anastasia night at midnight or you have a grocery store out here on the West Coast people called Rouse. I don't know if you know this, but back where I come from that means vomit. So like for the entire rest of the trip. We're like oh, yeah, Ross. We're gonna go to Ross. Is that also west coast? Is Ralph mean throw up in West Coast? Yeah, okay. Okay. We thought we were gonna do blender versions of Thai basil daiquiris, which I know I know. They're only like 88% As good as a real Thai basil daiquiri with liquid nitrogen. But they didn't have any Thai basil. And we were in Ty's house.

Yeah, yeah.

Close your eyes. But the point is, is that, you know, like, you go to like, like a crap a crappy grocery store. I'm not boosting New York, but you go to a crappy grocery store in New York. It happens to be in like a Latin neighborhood. They have the goods. I can get the Latin ingredients there. You go to in Thai town, and they don't have Thai basil. I was disappointed. It was a remake instead. So we just grabbed whatever Mezcal Erin Polsky had on the back bar. I think it was a decoration. How long of that stuff in there? Is he pouring that stuff? Yeah, it was a while ago. Yeah. And then we just we did. What was it? cilantro, and parsley, which was the only green thing they had in quantities large enough. We made an orange syrup. We talked about orange syrup here before, right? So instead of spritz it up to 50. Right. So instead of instead of, instead of acid, adjusting the orange juice up to become the same thing as a lime juice, I want to do split citrus. So we had lime juice already. We got some fresh OJ and I think it's 780. Something like that grams of sugar per kilo of orange juice equals 50 bricks, because remember, orange juice has like 10.5 10.6% sugar in it. And we use that syrup. And we did that was good. Yeah, it's a very good blender model. Yeah. What do we call it being grain?

What do you guys can I have a T shirt? We only have green, green left, you can have green

and then you started making daiquiris?

Well No We left at that point but the point is wherever you go, we were going to we were going to do we were going to do we're going to do milk wash What are you

gonna do? Just like a milk wash daiquiri right like what was the backup what?

We're gonna use that orange service mug wash anyway so then yesterday which was the next day we did a spins all training with the folks at squirrel we're not allowed to talk about the new place right now. No, yes. No, I

think we can just talk about more. So what you guys are playing around with I don't think you know,

so we did a strawberry milk seeing whether or not we could spend the solids from strawberries out of milk to make some sort of a milk I don't know what they wanted to bury milk analog but it broke and we got strawberry cheese strawberry cheese and strawberry way that was really delicious shakes and foams up and then we showed them good old fashioned milk syrup because they wanted a heat stable acid stable milk syrup. So he made milk syrup, which I've told you many times but it's equal parts sugar milk, blended in a blender not too hard. You don't want to overwhelm it. Then once it's dissolved, you add for every liter of syrup you add one ounce of 15% citric acid solution or about two ounces of lime juice. You blend it you'll see it thicken up and then once it thickens up you've I call it like you know par baking to call it par breaking your par breaking the milk so that when you're using it in your application, it won't really kurtal out and break and so they want to do a hot we actually it worked. We did Juice Plus milk syrup, steamed it it steamed and held and then added it to hot coffee projects like nonland Duclos

gonna be much more delicious cold we could do cold it was cold.

They get into we also went to the farmers one Okay, yes, that's true because we couldn't. Jack was like I want to buy rabbits. We bought two rabbits Guess how much two rabbits cost people. Guess how much two rabbits costs? $100

They were like $80 Yeah, it was like 40 bucks a rabbit. They're big. They were very big and they were delicious.

So they fed What 10 people we don't have a lot of time because we're doing a lot of work outside. So we, the way we cooked them was we spatchcocked them. You know, like cut them. We open them up, cut them down the on the inside out and made them flat. They kind of like, they still look a lot like rabbits when they're flattened out though. Yeah, I guess they look like a cross between a rabbit and a chicken when they're flattened out like that, because I'm so used to think of chicken spatchcock, but then we did salt, pepper, mustard, garlic, oregano, lime, lemon juice. Oil, right. Yeah. Anything else?

You said garlic. Yeah, say garlic.

Rub that and let it sit for sugar low sugar logistic. Shallots. Yeah, so we put a little sugar in spatchcock let that sit while we cooked our delicious hyper expensive 20 freakin dollars worth of mushrooms that could fit inside of a small lunch bag they were so worth you know it was really good out here is strawberry land like all those people I'm sorry Union Square Greenmarket with your tri stars and all that you come over here and the strawberries in the farmers market. They kick the EverLiving crap out of what we can get. Am I right Jack? Oh, yeah. What do you think? sighs You like those things? Oh my god. And we had a mandarin. quats oh my god, the Mandarin class now. Oh, the Stasi and I have been to Mandarin quite heaven Jean Lester's ranch in Watsonville, California. But whatever. What it was because the Stasi had Oh my god. For the two hour lunch or like hour and a half lunch. We had 250 kinds of citrus. And she's never going to let me forget that she had that we didn't bring our lunch and they brought a lunch. So we ate like a like a piece of rye bread.

terrible stories. And

worst. Yeah, we were told that salts not allowed in restaurants in New York anymore. We're like, I'm pretty sure that's not true. I I work in this business. Anyway, so she's never let me forget that. But you know, I will never forget it as a fantastic experience. Because I got to taste 200 varieties of citrus including a lot of those kinds of manner and quite things but they weren't necessarily in high season and we only had a couple of them. And I mentioned this on air if you eat only citrus for an entire day. I mentioned this on air before Anastasia. Okay, this is gonna get a little gross. I apologize. But you know how people say that guy thinks his his what does he say? What doesn't stink? He doesn't say he thinks his poop doesn't stink. Okay, I eat nothing but citrus, hard citrus. And when I go to eat something I don't mess around Jack's the same way. Sure you don't mess around. No, I, I came out of me almost like it went in pure citrus juice. And I was like, This is amazing. This is the best day of my life. Anyways,

I'm still working on the human clarified cocktail.

We can't get into too much too much too much. So we bought those delicious what you remember her name, the farmer. And it's killing did the manner in quads they're delicious because they're, they're more sour than a kumquat slightly thicker skin. And I would say twice as big in every dimension. So four times the volume of kumquat real good. Real good. What else do we buy? Oh Boston delicious dates. I forget the name of that date farmer but California hybrid date. Everyone buys the Medjool dates, right, because they're delicious. And then occasionally people will go by deglet you know deglet swords heat ease or some other kind of date. But and these are all the like, you know, the the well known kind of dates that were brought in from places like Morocco, places like Iraq, all these places. Saudi Arabia. But there are some amazingly delicious California hybrid dates that are kind of micro because they've never been turned into big kind of date production. So the one we had yesterday was called Empress so the next time you're in the Southern California area, I know it's it's going to be date season when it's the end of summer is actual date season right for fresh dates. For new crop dates. I think it's the end of summer anyways, I encourage you when you're in the area to search out real Date Farmers fine and ask the metals are great, whatever, but find some of their cool hybrid dates because although metals are super silky, and super sweet and big, and they're delicious, like there's a variety of textures from bready to silky, the skin can be you can be firm, it can pop it can have more of a candied texture. So there's a lot. There's a lot to do. Did you like that thing that the guy made a seat with the county that was good. So this guy, he's like, I don't need the date. Don't need the date. rip out the pit. Stick this county and then and then eat it. It was good. It was good. But I think I would rather just have chocolate and dates.

Yes. It'll be the best piece of chocolate.

California Get into the van.

So I don't know if you know this. Like I'm a treatment. And the Stasi Lopez is a cheap woman. This is perhaps how we got into business together because we're cheap people. And but the messed up thing is is that we're cheap about different things. And we're also No, we're also both of us if you don't know us, restaurant says so far, like we're both willing to do unreasonable things for minor reasons. So like Nastasia didn't want to deal with regular car people. So she's like, I'm going to what what is this fake Airbnb for

cars called perot and it's you rent people's cars.

Yeah. So here's the thing about people's cars and I'm human.

Yeah, random, just clarify this. Like they have readings stars. Yeah.

Here's the thing about a random person's car, they may or may not be maintained, may or may not be maintained. So Anastasia has in her head, which by the way, I appreciate she's like, I'm gonna rent the piece bus. And then we're gonna like be able to drive the entire like, like, you know, Booker and DAX cooking issues, existing conditions Armada around Los Angeles, like, you know, like Cheech and Chong used to do back in the day, but without the marijuana and or, I don't know, and then like, you know, we'll get out we'll do whatever we're going to do. So she's super psyched about this piece bus. And she shows up first of all, you can hear the brakes. How many miles away? Can you hear the brakes on that day? I knew it was gonna be a nightmare. Rebecca, the boondoggle are totally jinxed. They don't know what I'm talking about. Rebecca, there's a lot of Rebecca's

Have you referred to me as a boondoggle or previously by name with Rebecca?

Mr. Garcia, also Nastasia makes me sing various boondoggle songs. Like the right. I won't do it now. Anyway. point is is that Rebecca gets in and we it has

a full kitchen ish. Okay, full kitchen is if you are on your knees. And you only want to do very limited things. It's in a van. Yeah, it's not like it's

a full kitchen. It's a full kitchen for a van. The fridge

the fridge door kept opening I had to slam it shut from the front seat a lot. Yeah, no cupholders though. So I got I got in first. Yeah, I got into LA first. Anastasia was already here with a van. And I get on the phone with her when I'm off the plane when I'm waiting for him. Like you're picking me up right? And she's like, Yeah, she didn't tell me what the car looked like she just said it's the loud one. You'll hear it you'll hear it before you see it

so so anyway, so Rebecca is I would say everyone would agree the most reasonable of us yes yeah.

It's been a it's a big growing and learning experience for me this trip I would say so

she gets first of all this van seats for sleep six you figure it out.

That's actually just like this house says it's sleep six. But you can actually have 100 people here on a Saturday night and the

thing the other the other things that is similar about this house and that van is that they both move the same amount.

Because here's what so here's what happens. We're going down the highway Papa Papa, Papa Papa, we're playing music stops he's like, I gotta get gas because this thing gets like, you know, five, six miles to the gallon. So it's like draining you can visibly see the gas meter going down as you're going down the highway pull into the gas station. She turns it back on again. And meanwhile there the whole time we're driving. Well, you know, I

don't know this yet. I don't know this. Yes, Aussie. and I were both aware that she goes Hmm. The battery lights on? Yeah.

Doesn't tell me what's going on. We pull into the gas station. She turns it off.

turns back What did you say? You were like, it's fine.

It's probably fine. Yeah, people let me tell you something. In an older car, you know, that doesn't tell you everything is going wrong with the battery light goes on. It means the battery is not charging without a battery. If you don't have a battery, and the alternator is not working properly. As soon as the battery runs down. No more spark no more engine. No go. Right. So I'm like, Oh my god. Oh my god. We're in a gas station. Yes. Yeah, yeah. Right. We're at a gas station road. But like you like at least like if there's a little bit of power in the battery left. When you when you turn it in an old car, you'll get click, click, click, click, click click nothing. And this sucker was dead and dead. And of course, none of us know that like in VW the engine is in the rear of the car. I was like I did we throw the alternator Bell, what's going on? We've never actually found out what's going on with the car. So we're dead on this thing. And the the battery also on one of these things is right in the middle of the vehicle. So we're right next to a gas pump. So no one can pull in and our jumper cables for this that should tell you something. The first thing the guy said when he gave it to Mr. Ross. He was like all the jumper cables are back here. That should have told you something you didn't think about? I

didn't think it did hit me. And I was he was like the batteries here. And the jumper cables are here in case

you should need to know you know what I mean? So then, so

kept referencing that you were going to sleep in the van. And he did not think that you were going to be driving it around. True.

True. So we jumper it by the way, it takes very little electricity from the battery to keep the car running. Because as long as you're not running the radio or doing this other stuff, you're really just making the sparks right.

But that being said, we're driving through Los Angeles and an old bus with the windows down you think we're not going to put the radio on

right now but after we figured out was it problem we didn't put the radio on oh the good news is doesn't have any air conditioning that's the other good thing. So we are it had an air conditioning at one point I can see because I saw the compressor for it with no belt that the guy had cut off because he didn't want to maintain it whatever. So we get this guy to jumper as we sit there for a while we go and I'm not sure in my heart. I'm like, was it was it a problem with the with the charging in other words is the alternator are we going to be okay running as long as we don't turn it off? Oh yeah. Anastasia also wants me to talk about the fact that well, you're just making me look like a meanie. You're sitting there. We don't know what the heck's going on. And you're sitting there pounding Skittles. Like you know, like your I don't know why you're sitting there pounding Skittles and eaten anything who hadn't eaten anything?

Well, Jack and I had squirrel for breakfast, but then I get really hungry for lunch.

Yeah, we had a big beautiful breakfast that

was sitting with a dead boss at a gas station. She's sitting there. We're all trying to rip the back thing off and look at the engine. She's like, mosquitoes so I lost it a little bit. Yeah, last little bit.

Just like hearing Skittles right now.

Yes, Ferry studies kettles. So we get we get going.

We and about the person who approached Yes.

Oh, yeah. So we're sitting there, trying to wet sweating trying to find what's going wrong with you both gotta have a six hour flight. Yeah, yeah. Guys, like, Can you spare any money. We were like, I don't even have a working car. I got nothing here. I'm trapped. You know, pick on someone with a working car. So like, we get this sucker going. We can make it all the way. So we're like this house. I told you it's the closest house to the Hollywood sign. You have to go on some snakey snakey windy roads and the road bifurcates like 89 times before you get to the final one where this house is. And PS the cell service Jeff right or wrong cell service up here? Not so much. Not so much now. And

so. So I was navigating. Yeah, getting us getting us up there and doing a fine job. But what I said as we approach to turn was left, left, left, left, left, left.

She goes right, she goes right now. Also remember, we're in a piece bus on a road that's about as wide as like a baby stroller like a baby stroller can go up this road maybe. So we end up with this place. I don't even know where it is darkest place if anyone knows where that is darkened into reverse to make I don't know, she pulls into an extremely rich person's driveway. How do I know they're extremely rich because they had one of those automatic gates with a punch pad and a little camera so you can say who you are and a bunch of vehicles in their little McGillicutty over there right in their little cul de sac their private cul de sac. So we pull into it but half the piece boss is still on darkest place. And then right there the spark plugs are like you know what? I'm done. I'm done. Whoosh dad nothing right at this.

She throws it in reverse and there's just silence

and Jack has no bars Nastasia has no bars I have no bars. Rebecca the boondoggle you come to the rescue. You have a half a bar service or something one bar

and things that the stories you're telling who's exactly The Boondock

another thing like I had not experienced any good old fashioned le road rage when I was out here Intel this happened so what are we what are we what are we going to do we have like like a 19 like early 80s Like piece bus halfway into Dorcas Place Dorcas Place you know, I could barely walk on it much less drive a car and like this guy comes around the corner like 85 miles an hour in his little Beemer whips around we have surround slams on the brakes like I groceries all over my car. And what he

wasn't mad at us though he's mad at the truck that was coming down like what and

what yeah, like we are here we live here now.

The good news is Yeah, So

Rebecca had one bar service we got Austin Henley you know formerly of Booker and DAX now at major domo who were doing all these projects with to drive over jump us I'm like, give us enough just jump us give us enough power to get you know, get the spark plugs running back to where the house was. We made it we called it in we're like you pull a flatbed up here you free show and get this thing the hell out of here.

Anyway, did you get a refund yet? Yeah.

This episode is brought to you by foster sundry a specialty grocery located in Bushwick, Brooklyn. Since opening in August 2015 Foster Sundry has evolved into a neighborhood hub for weekend brunch, weeknight groceries, coffee on your morning commute, a draft beer after work and so much more. There cheese counter whole animal butcher and produce section. Make grocery shopping a pleasure. Foster sundry also offers catering and wholesale. Learn more at Foster sundry.com That's fo strsundry.com

Oh, I also mentioned I forgot to mention so real real cooking tip cooking tip not driving tip we're gonna have so many cool driving related cooking tips and that piece plus tip right now we're gonna cook all kinds of stuff in the piece bus. Anyway here's all she shares all shoot in the piece bus. We're going to take it down to the Los Angeles River and do Sears all cooking in the piece boss didn't work out for us. We're not renting that piece was

never get no no more we're

going to rent from reputable people. By the way. There was a sign on the side of this piece plus, it said, rent me for your next adventure. And I had to stare at it while we're like trapped on darkest place with this guy's beamers groceries splattered all over his front car because they didn't have seatbelts.

Honestly, it was an adventure though. They just didn't mention that they were creating the adventurer like the van is the adventure.

Yeah. Anyway. So remember back, we had purchased two very large, expensive rabbits. I was like, what kind of rabbit is it? He's like Manuel, California. He's like, That's the variety. I'm like, No, it's not he was making it up. Jerk. He was a nice guy actually. So we remember we spatchcocked it marinated and then we used the I use what I've learned from 10 to remember everything I now know about cooking. I've erased all of my old memories. And I do everything based on the tandoor technique, which is use preposterously high heat, and then just go off and on as many times as it takes to get the stuff done now, and then you can let it cool down and then fire it up one last time to rewarm it as long as you keep it like relatively warm. So you always have a nice crust, and you don't overcook it. So remember, it usually works on stuff that's been lightly tenderize because you're going to overcook some of the outside. That's why we had acid in the marinade, sugar, all that crap. spatchcocked made it flat. We should have pounded it jack right.

I thought it was pretty good. Yeah, but we needed to. Oh, if we found

it, we would have wrecked all those miniature bones. Rabbits got a lot of bones people Yeah. Anyways, so my wife wouldn't like to she hates she does not, we don't cook rabbit at home because she doesn't enjoy eating chicken enjoy the bone thing.

Enjoy tiny bones.

I believe that. So then. So what we did is we made we made like, you know, the surface of the sun, Jeff, we turned your grill into the surface of the sun by like putting like eight loads of coal in like super hot. And then just we did both sides off on oil in between. I think we had to off on it four times. Right? Like, was it three and then three? And we did one last one is we do Yeah. And so what you do is you you put it on super high for like two minutes, flip it right, it hasn't formed a good crust at this point. Then for the first Cook, pull it off, let it rest, right until it's you know, gets down to kind of a looky warm kind of a thing of a jig, then we'll push back on. Do that for two minutes, and then pull it and then usually some of the ones where you're actually trying to pull the heat into it. So you're trying to get the heat up relatively quickly. You won't let it cool all the way down before you hit it again. So let's say you're cooking something like shrimp shrimp is going to be viciously overcooked, right? I mean, pretty much it's gonna be viciously overcooked no matter what. But with that one, you almost let it cool all the way back down between fairings and you keep it well oiled, because all you're trying to get is a nice exterior because the inside as soon as it starts cooking is overcooked, in a rabbit, not the case because you need to get the size especially and part of the you know the hunchy stuff cooked and it's a little bit thicker. So you're going to need to go off on while it's still relatively warm. So the whole trick of this kind of high multiple heat cooking is how long you let it rest off the heat before you hit it again with your with your you know, quick on quick off. But you know, I think we hit it pretty well. What do you think? It was perfect. Yeah, rabbit and Austin flushes off on off on. So that's going to be you know, the subject of, of half of the book that Mr. Garcia doesn't believe I'll ever write. Right, right. You believe I'm never going to write

it. I don't think you can write it. Which one the miracle of moisture management. Yeah. And

in my mind, it's not supposed to be called that supposed to be called something else. But in my mind, I just keep calling it the miracle of moisture management to bring moisture back people.

Today we're gonna be in a market

going market which one?

West Hollywood doesn't matter because no one's going to hear it. But I'm just reiterating that because you guys have asked me that like six times over the past 24 hours. Do

they really call West Hollywood? We hope we Yes they do. Okay. Shall we do some questions? Yes, we have 10 minutes. Okay. Ryan Miller wrote in from his room. He's Kansas City right Kansas City. Our Restaurant Group recently acquired a family oriented burger restaurant here in the Kansas City area that has three units around the metro area in addition to tightening up some of the beverage operations. Now that song tightened up going to win 10 tightening up on the beverage operations and procedures in their bars. I've been tasked to upgrade the milkshake and adult milkshake program. Now I have Kelly's going through my head. Not Oh, man, I wish we could play that, you know, she's a cook.

Yes, you've talked about this. Alright.

I remember when I was almost going to be on that pilot, they were almost gonna get her to be the other judge, Chef. Yeah, they're almost gonna get kilise to do the thing. And then I wonder whether she would have used that song as the as the dean. Anyway. Adult milkshakes as we get started all milk. As we get started on milkshakes, we'll be using the same vanilla ice cream base, which purposefully has a high butterfat content per the owner's request, and I'm sure to the delight of most Americans. My question is, how do I maintain the texture and most importantly, the thickness that is necessary in a fine milkshake? When adding spirits liqueurs, etc. My initial attempts, while tasty and delicious, have come up thin and lacking that no shakiness that we all want when we think burgers, fries and shakes. I'd like to use a mixtures of spirits and liquors in each for example, a malted version featuring 50 50% 50.5%, bourbon, and 31%. These are alcohol level spirit based Amaro, is this even possible? Or do we need to rethink entirely keep in mind that while having many competent bartenders on staff, special ingredients, such as liquid nitrogen, etc, are simply not an option in these heavy volume establishments. We've just installed a high velocity Hamilton Beach three spindle mixers at each establishment specifically for the milkshake program. Ryan Miller. Okay. So the answer is if you're not willing to do anything out of the ordinary, they're going to be thin, right? So you can either reduce the quantity of liquor in use liquor that has a relatively high viscosity. I mean, we've all had Bailey shakes in the past right Jack? Yeah, yeah. But they thin out quickly because the alcohol content is just going to cause everything to melt down faster what I suggest you do go on cooking issues Anastasia is cooking issues still a porn site? Or is it back to being a cooking issues? It's it's back. Okay. Look up my recipe for gelatin based ice cream. The what I think you're going to want to do is specifically for the, the alcoholic ones, if you can have a separate ice cream base bond for it, you turn the ice cream bass into a fluid gel. So I use gel and lo Aysel Joanne and used to just be CP Kelco. But it went on a patent so you can get it. So what you do is you set the milk. So if you let's say let's just say you have milk cream eggs, you set the milk portion, let's say you're gonna have 1000 mils, right. So 500 mils, milk, 500 milk, Mills cream, and then I don't know like three, four egg yolks, whatever, it's going to be in the recipe, right? You take just the milk, and you put you put like a full 1% of Joanne says five and then a thickener. So you can use LPG. You could use any of those, you you bring up the milk, and you you boil the milk with the gel and then you add in as it starts to come down in temperature you add a little bit of calcium the recipe is there. You add a little bit of calcium, the eggs with the eggs and add a little bit of calcium and then the cream. And then I add the cream before it sets. I don't remember as you want to keep it so above the temperature where the gel and sets but without having to boil the cream up then you set it it sets hard like a gel, you blend that gel and that gel now has the consistency roughly of a milkshake. And it's completely stable then you add you freeze it like ice cream, you make a milkshake. And then even as it warms up, it won't melt in quotes. It'll just get it'll it'll just get warm. Which is kind of gross.

I got an email in question. Oh yeah. What do you got? For me making Brooklyn asks Why is everything so disorganized

in life or with us? Huh, with a can't be listening live. So what's that? Like? When did they email this now, but like regarding what? Like there's different reasons why different things or deed and everything

that people have been following what's been going on here?

Why is everything on our life is so disorganized? Well, because we try to do more than we are able to do. Yes, it's true. You know, you try to do more than you're able to do. And it's it's you know, it's a crap show. You know what I mean? It's like but at least you can do something interesting right? I mean, the odds that we could do anything at all if we tried to only do what we knew we could accomplish would be zero we would get nothing done

like when we got in we did the birthday we had the car trouble then we did the birthday we got went to bed at four we woke up at eight went to the farmers market and then all of yesterday we did stuff.