Hello welcome to cooking AC This is Dave Arnold are hosted cooking issues coming to you. From newsstands studios are hard in New York City and a Rockefeller Center joined as usual with Mr. Tsuda hammer Lopez hey do me. Yeah, yeah, you buy me? Yeah nothing great nothing terrible

nothing great nothing terrible

you I used to hate but like it's so true. Same what are they? What were the same? Same was it same blog and other day was it? I don't know. Same same garbage another day.

Also seem a different day.

Oh, yeah. Remember family show? I haven't asked you yet. Rocking, rocking the panels as usual. A Joe Hasan How you doing? I'm doing great. I'm gonna go in reverse because she's a friend so she can get in earlier we have on the phones. We have. Dr. Ariel Johnson. What's up? How you doing?

I'm great. How are you

doing? Well, so it was like, so we had Hey, we have you on because you're on this. You've just become I believe the technical term is phoron approved.

Indeed, yeah. For up for UNendorsed for around approved.

Yeah. Yeah. So like a great toothpaste. Yeah. So I made you a stamp like a better housekeeping Steve seal with Iran with like, you know, the two the two flanked by like the Michelin stars on either side of the word for Iran and proved underneath. So we got to get that made for you. We'll send it off to like stamps.com or something.

Amazing. I love that.

Thank you. Yeah. And then like, whenever you're like sending off a, you know how like, like, you're like, you remember when you're a kid and you would like write letters and then you'd be like, pop pop on the envelope. We could just like Pop Pop. I feel like people don't write anything anymore. Like no one's ever seen a real stamp anymore. Right? The kids growing up and never get they're not gonna have stamps. When you when I was a kid. You love stamps. stands for cool. You know? I mean, ink pads. Yeah. Stars used to like the Aerial. Yeah. In PET. jolla unique padman. Yeah, yeah, of course. It's I love new pets. What a unholy mess. They were though, in the 80s and 70s. They were kind of low quality. They dried out real fast. You know what I mean? Is that weird linen stuff. I'm sure that now there's only artisanal ink pads that are amazing and quite expensive. I'm sure that's how I'm sure that

space tech polymers to keep things. Moist.

Moist. I love that word, you know. And well, there was an artisanal pencil shop, but COVID took it down in the lower east side right across the street from scars. Pizza. Which people love the scars pizza.

Very good pizza.

Really? Yeah, they sure do. People love it. Here's the thing. I think scars pizza is good pizza. It's very good pizza. I think people love it out of all proportion. Right? Yep. I like it a lot. I think it's good. But like, you know, I wouldn't saw off my arm for it. You know what I'm saying? I mean, what

pizza? What do you sell your arm off for?

I have not had a pizza with saw my arm. Question. When I would sell my arm? Or if you for a lifetime supply of pizza. Right? Well, what's the food you would sell your arm off? For? That's the question.

Well, is it like, are you called upon to saw off your arm? And then have to choose the food you do it for? Or is it a spontaneous arm sewing that we're talking about?

This is an excellent point. I haven't thought about it fully. I'm gonna go ahead and say that you're going to have this off your arm and therefore you get to choose the food that you then have the supply of.

So what do you got? What do you go?

That's a tricky question.

I think that I would give up a limb for No, no,

no, no, no. erielle stipulated that you're going to lose the limb. But as a consolation prize

and an exchange you get a never a never out supplier some thing you lose access to it.

Yeah. Eggs Benedict. But you could literally make that. I guess you wouldn't be able to anymore. It'd be hard. It'd be harder. Yeah, we harder to get that hollandaise sauce in order would be you know what I mean? Like, the holiday sauce is so funny. Everyone gets so bent over hollandaise sauce. It's the easiest thing in the world to make if you just think of it as a hot man is. Yeah, just think of it like a hot man. It's It's It's true. And then like,

do people think of it as something else would you say? Alright, it just seems like seems obvious to me that it's a hot mess. And I'm curious what other people would

want people freak out about it. How to clarify that. It's harmonious. Just make a harmonious you know what I mean? Mmm, like that's it, you know? And like, if you're worried about if you're worried about the what's it called the friggin, you know, the whatever dying from salmonella, just you know, it can be hot enough, you can make it hot enough, you know?

Yeah, she's not.

She is front approved, endorsed. What's the difference between endorsement?

I did say? Yeah, but that's not like what the award is.

But that's what it says on the website. Okay, okay, Ariel, tell us what the what tell us what the actual award is.

Okay. So, um, there is that sort of the organization that does the world 50 Best, has a list, now called 50. Next, which is not ranked. So everyone is, you know, technically equals on it.

We know whose best

young ish people doing important things and food that maybe aren't attached to a restaurant and, you know, deserve some attention for being cool and groundbreaking, and don't really fit into like a 50 best restaurants list. So I've been named to the class of 2022, which is super cool. And they've had a few, I guess, a few chefs that's on there, like Best of the Best list. They have many lists, endorsed certain people on on this 50. Next thing, and I have received the endorsement of Sharon Andreea, which is pretty, pretty cool, actually.

Nice. Nice. So like, who on the list? In a Highlander situation? Would you take out first?

There can be only one, not 50. Only one

can be only one. Well, I don't I don't I don't know all of them.

But so you know what? I like? I like where you're going and

the makeup of the person you don't know. And take them out first. Yeah.

Yeah. Take out someone you don't know. You don't. I mean, that's I think that's because it's kind

of like going going to getting what I hear about getting to present and you have to start a fight with like the toughest other person there to gain respect. I think yeah, just going in surprising somebody, and then everyone else would be afraid of me would be the Highlander situation.

If I went to prison, and I tried that it would go very, very badly. If I if I

bear in mind with this list, we're all like a bunch of nerds. So yeah. But yes, sorry. Do I have to agree with you that if you were imprisoned and did that it would probably not go well for you. So

too poorly, so poorly? Yeah. Yeah. I'm pretty sure I'll get what's the technical punked out very quickly, if that happen to me, anyway. All right, where are we before that? Oh, so what I haven't actually announced John, and okay to Okay. Okay. So, John area, you know, I don't know if you know that. Maybe you do. John is leaving soon, Booker and DAX. But because he's going to be doing something really interesting. What do I tell people what you're gonna be doing? Yeah, I've

accepted the position of executive chef at temperance winebar in the West Village.

So by the way, it's called. It's called temperance, temperance, but they are in fact, not a temperance organization. Very true. Yeah. It's kind of a

temperance beverages. Or they might,

maybe they might

in addition to but not to not be not to the exclusion of regular one.

Yeah. Yeah, it's not it's not a carry nation hatchet wielding temperance kind of a locale. That's not the vibe.

Yeah, no, definitely not. So yeah, wine bar, they've got we've got 150 wines by the glass. And soon some tasty food. Yeah, yeah. So it's, you know, whatever, you know, obviously, a little like, nervous about getting back into the, into the industry full swing, but you know, it's gonna be good opportunity. And looking forward to it. I've never been a chef before. So it's nice to finally, after I've been working in this industry since 2008. To like, get up to that level. And, you know, it'd be fun to do things my way.

So art history professor, then worked in the kitchen, right?

museum curator, museum curator of fine art and museum of food

and food drink, right then. Like, you know, with us knuckleheads. Yeah, yeah. And now back to back to the line. Yep. Right. So like, so. I mean, trying to think of the trajectory so then you're gonna start a car dealership? Yes, exactly.

Yeah, no, it's been hard settling down and finding

that's probably the only way to really make money right? Yeah, that's true on a Volvo CX. Yeah. You know, that's good to know. John, you choose big money big money. Cash Money professional.

Love it. Yeah. Yeah. fluffing poor. Yeah. Love it.

Good business. Yeah, well, congratulations. Okay, so now you know we have to we're feverishly looking for you know someone who can fill your shoes which of course going to be very difficult I mean definitely we're never going to again I mean the odds of us having you know someone with the Connecticut knowledge that I love so much gonna be very low odds you know all state yeah no small state this

Dave on Discord they want to know if you'd accept remote I sent my remote What about John?

Oh remote John. I don't know this is something that Anastasia and I are going to have to do what? Listen, the Stasi is going to put out the What's it called? And you're going to have to run the gauntlet of Anastasia Anastasia give like a typical give her like a typical like a you can't put a face over the radio but make a noise that is like oh, I

mean, I don't feel as passionate about it as when we were hiring like three years ago. Wow, we just need somebody like that. Like right away.

Yeah. Wow, that's that's a you're really ripping up the enthusiasm there with the grad I just don't feel as passionate about it anymore. Really. I'm just kind of checked out. I'm just kind of checked out.

And we like you know, we have the time and all that. But now we're like, we need somebody now.

When you need cash now. Like he went to learning it. What is it? 18777 cashmatch Seven, seven

cash now.

877 cash now? Yeah. What are we advertising JG Wentworth? I don't even know if they're scam artists or not.

I don't know. Are they still even in business? They

are still in business. Wow. I think that all guy last time I saw him was like two or three years ago. He was a he was a bus driver. singing the 877 cash now because they were doing that opera bass commercial.

Opera. Yeah, I have an annuity and I need cash now.

Yeah. Do you have a structured annuity? Like do you need cash now?

Yeah, have a structured settlement.

Now was so dumb.

was so catchy. We still remember this.

incredibly effective.

Yeah, yeah. Local. I think it's a local commercial, right? Like I like the other

side of Pennsylvania, probably.

Pennsylvania. And Massachusetts. Philadelphia is only like an hour and a half from here. You know what I mean? The other one I used to love Roscoe the Crime Dog but not right Roscoe the bed bug dog. Hey, where's Ross? Go? He's working that guy. He's working and then like, like, like, they want to prove that they can speak Spanish. So one of the guys that y'all done they start Roscoe. He working? You know what I mean? Like Love that. So a dog can really smell the bedbugs. You really think? I mean literally they have a bed bug dog. You really think stars? What do you think you think a dog can actually smell bedbugs?

I think yeah, I think so. They have

they have dogs that can smell cancer. So

no, yeah, okay. They yes, they quote unquote have dogs last time. They don't actually use them for that. Right. I mean, they can smell explosives. Yeah, I guess right. Yeah,

right and drugs. Okay, so

let me ask you this as a as a honey as a flavor chemist. So like, so we're gonna which by the way, that's kind of what how do you describe how do you describe yourself? Why don't you just describe

dolphin? Oh, hi, I'm I'm Dr. Arielle Johnson I'm a flavor scientist. My formal training is in flavor chemistry. But I what I do now kind of like extends well beyond that too. But yeah, my my roots are in flavor chemistry.

But then you did a lot of practical work in fermentation as well. So by like by well yeah,

so it's also like like restaurant r&d and innovation and yes, sort of self trained microbiology. Yeah microbiologist but I do a lot of stuff with microbes

your your your brain breaking up on me area but I noticed in your on your website that for the for the foreign approved 50 next list, which by the way, isn't the organization Pellegrino? Are we just like, like sidestepping around that Anastasia? What's the worst Pellegrino product?

The water? Well,

which one of the waters? Oh, the

apana. Yeah, because it's what? mouth water?

Yeah. What the Boca it tastes like mouth water to us. But, and we can say this because that's one of the odds we ever get on a 50. Anything. This is a row zero. Race us,

I guess. Checked Out

is checked out. Okay, so as a flavor chemist, we're just talking about faking. Right. What are we just talking about? Before that you are selling bedbugs? bedbugs? So, how can you fool dogs in an airport? If you're carrying contraband? Are there masking chemicals you can use to fool these dogs?

I mean, I think it would depend on what they were trained for and depend on the dog. I mean, so like. Dogs are extraordinarily good at smelling very traceable. Have things in the air, they have like really, really big olfactory epithelium, that's the, the surface that your olfactory receptors, the things that you use to smell smell molecules stick out on inside your nasal cavity, nasal cavity, and they have like tons more receptors than we do. So I wonder if it would be less a feature of like masking the smell and more like overriding their behavior. If you could distract them well enough with something that is like a way better reward than being you know, getting a treat or being patted on the head for smelling. You know, contraband fruit, or money or drugs. So you might need like a partner for this situation with some, like, perhaps that's like, rubbed themselves down with bacon grease, that might be effective.

Right, right. But what's the what's the odorant? I mean, most drugs are non volatile. Right? So what's the odorant? What are they actually smelling?

Yeah, so like, when you're, I think when you're training dogs for this, like, you tend to have the like, actual, like the actual product rather than training them on, you know, some kind of pure compound. So it could be a situation where like, for example, cocaine is non volatile, but some artifact of processing Coke, cocaine is volatile, and the dog is smelling that so it's like a secondary signal.

So what I think we should do is send one I'm not saying we should smuggle cocaine. That's not what I'm saying. But I'm saying what about the strategy? Like, you have cocaine and then you just like, load me up like perfume me with that volatile and have me walk like 10 feet away from you? And then I get full body cavity? Right, but I don't actually have any illegal products on me.

Yeah. That yeah, that's a that's a that's a clever way to do it.

Yeah. So Wiley,

and that's that's how that's how, like, when you what, you know, everyone, everyone knows what weed smells like. But you're not smelling THC. you're smelling like other like volatile components from the plant that like aren't the actual drug.

Right, right. That's why everyone carries.

But dogs. Yeah, yeah, exactly. Well,

why Lee I think I mentioned is once on the show, while you do frame my brother in law, I set off a whole crap ton of fireworks one year and they were real. They were kind of bootleg fireworks. So like, if you go up to remember stars in New Hampshire, like right across the border at Seabreeze. We went and stopped at that place. It's not like a like a big name firework place and the guy's like, yeah, we get a made special for us. They're a little bit not okay. Remember? Yeah. And so like, so like, we I'm like, that's fine. So like, we got them all and we lined them up, but like, they had like twice the residue of normal commercial, like barks. So like, everything was coated in like, in like, powder residue, and like little fine like unburned metal flakes, everything, cars, everything. So while he went directly from our house to the airport, and oh, no, you could have snuck anything around him because like, all the cops were like, like, right on him like, like the cops and the dogs. And like, like, dragged into another room. It was like it was a Yeah, it was a big, big nightmare for him. It was a fun show, though. It was a fun firework show. So there was that. Alright, so what else what else we got? And one of your last promo to Patreon is John. Oh, yeah. So if you have if you're listening live, you want to call in questions to erielle the call number is 917-410-1507. That's 917-410-1507 to call in here to the Rockefeller Center studios newstand studios at Rockefeller Center. John what he got for the Patreon people this week.

There is a 20% off all made in cookware products if you are one of our Patreon members. If you are not one of our Patreon members, this is honestly a excellent reason to become a patreon member because 20% off is a very big discount and made makes great products. So you should definitely do it.

Yes, you could join and literally it saves you money. You can join and it saves you money. Very true. Right? Yep. Yeah. Not to mention like, you know, the discounts we run on the people when they come Oh, when Ariel's coming out with a book when when is that coming out this fall or next fall?

Next fall fall 2023.

But you're allowed to talk about it because you mentioned it on the website.

Yeah, my book is called flavor Rama, the unbridled science of flavor and how to get it to work for you. And it's basically taking, you know, over a decade's worth of explaining useful parts of the science of flavor to cooks and chefs and saying, Wow, I wish there was a book to tell you this because you're using it so creatively. And this is this is that book because it did not exist before.

Joe you got a lot of reverb you have a reverb button over there. Too bad to have a reverb Uh I think flavor ramen needs a reverb button. Flavor Rumbaugh like we need like serious reverb. You know what I mean? Man, maybe next time

I'm also

man. When the book comes out, I'll buy a reverb pedal ahead. I'll buy a reverb pedal when the book comes out and we'll loop it through you know what I mean?

Well that will that be my my congratulations present reverb pedal.

Yeah, yeah, we'll just do it we'll do it a bunch of different ways until we get it like it's got to be as good as the Yonkers raceway like Raceway Park Sunday, Sunday, Sunday, kind of that level of reverb, and I can give her this full label rock Rama ooh, that's dark times like this it's dark. What about I just saw the maverick What about slip into the flavors zone on flavor? Rama? Hmm, I only have dogs. If you're deep underwater and sharks, sharks coming at you? Hey, well, that's important for flavor. Because most sharks have our have an unacceptably high level of ammonia in them to be tasty. Right? So what

do they they eliminate nitrogenous wastes like through their skin rather than through like a urinary bladder grows? Right? That's

Yeah, real gross. Yeah. I mean, the only thing we pay out of our skin is like garlic and onion, right?

Yeah. And, like acid aldehyde and some other like alcohol breakdown?

Yeah. The smell of Sunday morning subway. Acetaldehyde, right. That's that that's that you've been drinking smell. Now, how long does that keep coming out of your body though?

Oh, assets? aldehyde. Yeah, and I didn't like a day maybe? It depends on how much you've you've been drinking, I probably look up the like half life of processing ethanol and then calculate it from there.

Alright, so is there something that counteracts that so that when you get up in the morning, your co workers on like, more Hermie?

Well, I mean, I guess hydrating a lot. And because you don't only eliminate it through your skin, you eliminate it through your other wastes. So the more you're sort of like flushing your body with water, I would imagine the less needs to evaporate out through your skin,

right? I haven't researched hangovers in a long time, because I only do it when someone's reading an article and they want to pretend like I'm an expert at it, and say, Yeah, you know, but the last I read, which was again years ago was that a lot of the hangover effects aren't actual dehydration, they mimic dehydration but you can you will have those same effects even if you are like a giant floating water sack.

Ya know, I mean, the the breakdown products of alcohol are like pretty nasty. So you're gonna feel those? Definitely. Yeah, you ever you ever touches dehydration. You ever test

that anti alcohol pill that Paul Adams trying to show Paul Adams was trying where he came to existing conditions and how many cocktails at pound stars or something

absurd? Like the whole menu. I think it was ridiculous.

He took some sort of like, I guess something that either like, I don't know what it did. Like, I don't know what it was, but it was something that like vastly accelerated the alcohol breakdown rate. And yeah, I mean, he just powered through the freaking cocktails and walked out. It was nuts. Nuts. Yeah. I mean, remember Paul's also the crazy guy. But you know got me the anti fizz pill and ruined my whole remember we drank that that freaking wine, the sparkling wine and he ruined it.

Yeah, yeah. That

was it something that turns off here like carbon dioxide taste receptor.

Yeah, yeah, it's the famous the famous mountain climbing drug that you take that ruins the ruins the champagne for you. Some pleasant

that's Yeah, well, but okay, so so this this drunkenness these are processing pill so you don't get as drunk. But like does it accelerate the like metabolism of the nasty stuff that happens when you metabolize alcohol or does it just remove your ability to like enjoy being drunk

we will have to get I think what it was is that like it took like three times as much to get to the same level numbers like I think the point of this pill drug thing was that you could go out hang out then like dose up and then within an hour be able to drive effective I think was actually supposed to D drunk you was the theory of it. I don't know that. That's a wise move. was probably better just not to drink, right? You know, I can't wait for self driving cars to be honest, like self driving cars, to me are like going to be the best thing ever. Oh, John's not liking the self driving car while you're driving. Well, that sort of thing. You're not allowed to drive. But like self driving car. Maybe you keep driving while you're sleeping. Again, the dream is the self driving RV, where you don't have to sit in the driver's seat. You're in the back, making a cocktail playing a board game with the family. You go to sleep and you wake up in a new national park somewhere. It's already parked and leveled. You know what I mean? You know, they can get some sort of robot to hook you up to the hook up. You're like you're the black water tank to the freakin like dump. You know, I mean, yeah. self driving, baby. That's the dream. I would definitely do that. I would live in that RV that drove itself around the pain of the RV moving to Stasi, yet. You you had a I've never lived in an RV. For a week or two as an adult. I've only done it as a teenager. So stars has done it more recently than I have and she's not going to cosign this has been the dream.

No, no, no, it was not fun at all.

You don't want to do that with kids and play board games every night. No. Yeah.

Well, last time I was in an RV with Anastasia Well, part of it. Oh, yes. That's what's the worst.

The people I was with were afraid to drive it. So I was the only driver.

Well, what if his driverless? Yeah,

yeah, but it's still like the finding the dump situation to dump the waste. That was always an issue. Yeah.

Well, I'm hoping that the self driving ones also self dumping. Is that amazing getting better? How would that work? Why? How does it drive on? I think it could drive on its own. Why can't it dump its own stuff.

It's a computer. It's a computer, it could do it.

You know what I mean? I'm stipulating. The other thing was. So like, it's not easy to drive a big vehicle if you're not used to driving a big vehicle, right? So like, yeah, I wasn't, I wasn't on the I got in it because they were driving around Florida. And we were all working a gig together. But you know, as usual, I flew in last plane in first plane out, but I get in the thing with Anastasia. And like, they're like, hey, stars. Go get go get gas. Go get food. We'll go. Well, we stopped at a gas station. Yeah, we needed to do it in like, in this is the noise of an RV scraping against a gas pump. We're like, Oh, my God, because once the RV has touched the gas pump. How do you own touch? You can't just like, you can't just, you can't just reverse what you derive sideways. You can't drive sideways. It's not it's not a crab. It's an RV. You know what I mean? Awesome times. Awesome times.

That would be a cool feature to incorporate into a self driving car.

The crab the crab walk? Yeah. Well, it's not gonna guess my driving my self driving car. The future obviously is electric. Now, the other thing was that I remember is they bought the lowest quality alligator meat I've ever had in my life. It was it had been frozen.

That's it? That sounds rough man. Oh, my

God. That so like, imagine like, not like what's like two levels below a ziploc Anastasia, like, remember, like when you're a kid, those sandwich bags had to flip over. Like they couldn't afford the real lock. So like, they put it in the sandwich and then they flip that low. Yeah, yeah. You know what I'm talking about? Yeah, real busted. Like bags, you know what I mean? So it was it was wet. Alligator meat, like all nasty, like hacked up pieces and all all gross. And then just put into one of those things and like, tossed in the back of someone's freezer. Right. And then a freestyle freestyle, a freestyle, a freestyle, a freestyle freestyle. And then like we get it out and then like we thought for its final time and it's just a spongy nasty gross SNESs and we're all like well, I guess we'll cook it I guess we'll cook it that was bad right so bad that low quality Yeah, yeah terrible. That's not how did

you cook it? Would you say Oh, how did you cook it? I'm curious faced faced with a awful circumstances such as this. How do you what's your strategy?

Yeah, you're clipping up a little bit on the air. Joe Should we have a call back in or no?

Because I have a question for recording on my computer so So friend do that. So

all right, so jack and jack and put an elite Alright, so here's a question that actually someone had oh, we're gonna get you and Paul on to fight it. Actually, here's what we'll do. Here's what we'll do. No matter what John's doing. Maybe he'll come back maybe he'll bring some wine from the wine bar. Maybe. So as we are you liking this so far.

I know what they They don't think that's possible with any restaurant situation. But sure, what do you mean, to take inventory to

nobody? We're advertising the thing or we can buy it Jesus. Okay. God, like, and, and we'll get Paul to bring in his magic pills. And we'll, I mean, like, it's impossible to do an A, B, because you can't, you can't have the same person against themselves with and without the medication, right?

Well, you'd have to do like a crossover study like they do for medical trials.

Where like, I gave it to, you don't know what you get. And we have to do it like three times. It seems complicated.

Yeah, exactly. Exactly. Yeah. And so it's it's complicated. Don't know what to tell you. If it was easy. Anyone would do it?

Yep. Well, if it why it's also complicated. Why is most FOOD SIGNS so terrible?

Well, food science, the term Food Science sounds like it should be science that you do on food. And food is like a great, amazing, huge thing that we all love. But in practice, food science means industrial food science. So the only questions that really get funded are things that help make money for very large packaged food companies.

Right. So even though even even those studies I find are often really, really bad, because in their effort to control

thing about like nutrition studies, because none of

those are also bad know what I'm talking about literally, where they're trying to figure out the best way to cook something, their controls are almost always bad, because in order to in order to control only one variable at a time, they have to, like all of the variables are interdependent, right. So like, then you can just control one variable and actually figure out what the hell's going on is wildly inaccurate when it comes to actually cooking in most instances.

Yeah, I mean, there are like, actually, other statistical models and approaches you can use that deal with like highly multivariate data like that. But I mean, like, I guess most of the foods Well, if you look at all the food science, the subset of it that's looking at the best way to cook something is like actually a pretty small part of it. But ya know, I think typically they don't really talk to people are involved people that actually like enjoy cooking and do it a lot. So often, the choices they make are somewhat baffling to someone who like would be accustomed to cooking that stuff,

right. So get this year fermentation person so you might you might, you will have some like feelings on this. So I was I was doing I was doing little, you know, poking about to just stay current on sauerkraut because sauerkraut is delicious, right? Sauerkraut? You like sauerkraut? Delicious.

extremely delicious. Yeah. Yeah. Good product classic. Yeah.

Hey, by the way, can I tell you something? Not sauerkraut? I don't think I've spoken about this on the air. So coleslaw. The soup coleslaw ferment. You guys like coleslaw? Yeah, man has coleslaw of vinegar or like a light Manny's with a little bit of vinegar where you guys

I guess my manners have a little bit of vinegar

same Yeah, I think that sounds pretty much ideal.

Yeah, okay, me too. Okay, so we're in the simplest now for years years years years years, I've been a quarter that I usually do a half head at a time just because you know, I'm not making for that many people right? So let's let's leave aside whether we're going to put carrots or celery or whatever else we're gonna put on leave aside I put green apple in mind which I enjoy don't do raisins, green apple no raisins they inflate unpleasant I find it What am I Yoda? Anyway? So like so for years I like cut the cabbage into quarters. Then chop out the you know that the what do you call it the stock and then shave right the core? Yeah, yeah, well first of all, yeah, first I'll usually do like almost like you're doing um, I'll say like for onions like cut one line one line down the middle and then shave so that you're you have like you know quarter super long strands of cabbage. Yeah, and that's super long, but not tiny either. Yeah, but okay, and confetti. I bought a salad master you guys familiar with the salad Master? No. The salad master food machine not? Oh my god. So in the 20s or 30s There was a called the brisker they made the first one that's like this since the very first cone shaped like handle cranked like grater shaver cutter. Right. And then they got knocked off by the salad master Corporation out of Texas. I don't know where I'm gonna say it's Plano it's probably not anyway. So it's like it's just this base that clamps down with a big ol handle on it. And you can either put it into the this one section acts like a chute that acts like a cheese grater or you can literally just jam the food into the wheel because there's no protections and they still make it manual. And I got one of these things. To test it. I have to say I like it. I don't use my I only use now my Cuisinart for I only use it for like you know pesto's and pie crust and stuff like that, because I use it saladmaster so fast I had to build my own base because of course cuz I don't like I don't like the bases that they have because you know me, I hate suction cup base is Do any of you like suction cup bases? They suck. They don't suck. That's the problem. They they, they blow they never stick. Have any of you ever had a subsidy they said we're the lowest

there like lowest common denominator because I guess some people have counters that don't work with clamps, but no, they're not a good solution.

That's the other thing is that the only clamps that people give you are those ones that are like with that little with mean where you have to turn it a million times and then it grinds into the thing we have. It's a new world spring clamps. It's a new world just ship the thing with a base that can fit down on the ground and spring clamps. And then if you don't want to use the spring clamps then like give you a nonworking suction cup. So you can pretend like you can work but no one has done this. No one has made the good base yet. You know what I mean? How much does everyone hate up the pasta machine base because the past machine base you can't even really reorient that little clamp thing. You don't start he doesn't want you to have the past machine doesn't want you to make the pasta. You know what I mean? She's like, I designed that base so that you would never use the machine. You know what I'm saying? She's doesn't have any you don't have anything against the company making money. You just don't want people to actually use it right? Yeah. Yeah. That's a that's a garbage clamp. Or garbage. Anyway, so I took the saladmaster So here's here's where I'm getting to the point. They have a shredding disk, right. But I started to go nugget. I started to go nugget. What do you guys think of coleslaw? Nugget?

What? What do you mean?

So like the pieces of carrot and cabbage are like the size of like, like an Advil Liquid Gel. But thin obviously because they're cash, you know what I mean? So it's, it's, so it's grading it into like, in other words, like they're not long shreds, it's nuggets, so I call it like nugget nuggets out nugget Thai salad. But it's extremely there's no long pieces at all. Well

install still very

well the apple pieces are like the apple pieces are what is that the apple pieces maybe like a little under a quarter of an inch in. That's the like a cord maybe like a quarter of an inch is the is the is the height of the scallop that the so it's basically like a scallop shaped cone. Right? That doesn't do waffle cuts because the scallop goes all the way to the bottom. So it's not cutting imagine like a like a very large waffle like wide whale. But in nugget form. Because because they they go back forth back forth. And it rips through it. And I think I think the nugget I think the nugget I'm for it. No long pieces. Here's another thing. It's this is unfortunate, because it's almost the best thing in the world. You ready for it? Ready. So you got this rotating cone, right? You're feeding the celery into the rotating cone. And if you hold it with the with the ribs up, most of the ribs, don't make it into the salad. The nugget ties are great, and then leaves the ribs at the top and you just pull the ribs off. Which is freaking genius, right? Because there's cuts around the strings. Yeah, these strings. But here's the problem. Oh, it's not 100%. And when the when the strings do snap, and they end up in the bowl, it looks like you've dropped a hair into it. Because it has stripped breaks. And that's hard. Gross. That's hard. Gross. Yeah, so I currently still chop my salary by hand.

By the way, we need to remove the strings first yourself for

no no find crosscut fine crafts are going No no, no, no, it's fine. crosscut the strings I don't find the strings are unpleasant if they're under you know, it's short. If you're very short. So you know when you're when you're chopping by hand, you can guarantee that you're every cuts across cut, you know what I mean? So anyway, so nugget sounds

it sounds kind of with the with the string removal. It sounds kind of like how you make linen out of flax stems, where

you've got that's how they do it. I thought that he'd been wrong. They beat it right? Don't they beat it?

Or they Yeah, they beat it but like you'd beat it kind of like around the around the long the long strands that actually become the linen fiber. So I wonder if you could make so like linen and other cloth like it are called bast fibers? Yeah. So I bet you could save the strings from celery and make a celery linen out of it. A best fiber. That sounds

like a lot of work to do that. Yeah. You know, I always think about like, look at the linden trees because there's linden trees all around here. And those have basked in them, but can imagine beating just sitting there Imagine your job. Yo, John, go beat on that tree. Go beat the hell out of that tree. No, no, thank you.

How about John, where's the radio show located for a couple months? Well, Dave, you're like you knew, imagine that job. And I'm saying, John, how about the job? Or you have to tell Dave where the radio show was located for

sale before? Rockefeller Center? Rockefeller Center is hard to find your way around people.

And it's big. Yeah, yeah.

It's big and confusing. And everything's called something Rockefeller Center. Nothing's like, oh, 48th and sixth. You know what I mean?

But the entrance is right. faces with the cross from the with ice skating rink.

Everything faces the freaking ice skating rink. Literally, every dancing spaces, the ice skating rink, that I think he was talking

about when we were moved over to 51st. Show. No, no, no, no, no, no, no, it was both Joe.

And they would ever just to answer me, what store is it next to? Can I find Marc Jacobs? shop there? I don't shop anywhere. Whatever. Google Maps, Google Maps doesn't first of

all, land does research for eight hours on some names subject to just can't find the radio studio.

Hey, listen. Suck it up. So get the hell up. All right, now listen. So back to back to sauerkraut. So I was researching the the effect of temperature on the texture and the different bacterial that you know, what's the witness? Stuck types of bacteria over there? Three days? Yeah. Can be there. Yeah. Nice. Thank you.

I was cool. I was researching something similar myself, actually, recently. So I'm interested to hear what you found.

So there was a 2017 study, I forget who did it right. And all of the, you know, bloggie, blog, blogging blogs were like pointing to this study about how, and I'm not saying they're wrong, right. But how the ideal temperature is between 60 and 65 Fahrenheit, which I can't do in Celsius, because I that lower temperature I can only do in Fahrenheit, right? And, yes, right. And there are pointing at this study. Right. And, and then I read the study. And what's interesting about the study is the quote unquote, trained panel hates sauerkraut. Because if you look at the actual, it's crazy. If you look at the hedonic scores, they all score highest on day seven, all of the scores go down as you go through day 21. So all of these sites are like you need to you need to go at least two weeks for the which one's the third one, it's lactobacillus, which is the one that

the caster nacmias interiority is

the one I always think sounds like leuconostoc, like, like Luke and Bach, Texas. Yes. So, yes, with Willie and Waylon and the boys. So the point is, is that like, they're like, Well, you gotta do it that long, or you won't be complex enough, because you won't have all three communities. And yet the study, they're pointing to every single one, everyone hated that. And they wanted basically fresh crowd, there was only like a week old. So I was like, Can no one read a study?

Well, so. And you've also identified a common pitfall with sensory science that that that people often don't get, which is, well, first, there's a sort of central central dogma in sensory science that doing a sensory analysis on the qualities of something is fundamentally different than doing a sensory analysis on what people prefer. And if you are doing testing on what people prefer, it's not actually accurate to call it the best, because that is impossible to to judge. What you can say is that people have the most preference for that or of the of the consumer panelists that we included, the statistically significant preference is for x. But fundamentally, you can't answer questions about what is the best you could answer questions about what do what do most people prefer? What does the average consumer prefer? What does a frequent sauerkraut consumer prefer? And then relate that back to like sensory and physical chemical qualities but the kind of appeal to authority that A will this this consumer panel said this one was the best? That's literally based on just like anyone's anyone's opinion of what they like. So yeah, if they if they actually don't like sauerkraut, what you've established is the correct time to ferment sauerkraut for so that people who don't like sauerkraut like it,