0:03

Hello and welcome to Cooking

0:05

Issues. This is Dave Arnold,

0:07

your host of Cooking Issues

0:10

coming to you. Live on

0:12

the heart of Manhattan Rockefeller

0:14

Center. New York City News.

0:16

New York City. New Stairm

0:18

Studios. Joined as usual with John

0:20

across me. How you doing?

0:22

Do great. Thanks. Yeah? Yeah.

0:24

Nice. Here. Got Joe Hazen

0:26

Rock in the panels. What's up?

0:29

Hey, how you doing? Welcome back.

0:31

Back from the doctor's visit

0:33

to Coachella. By the way,

0:35

Nastasi was talking about you

0:37

like a dog last week. Jackie

0:40

molecules, how you doing? Oh, why? What

0:42

did I do now? She was basically

0:44

saying that the doctor you're going to

0:46

is Coachella. That's what she was saying.

0:48

What was she thinking of? She think

0:50

I'm lying? Is that what she

0:52

thinking? I'm not going to say

0:55

yes, because I'm not going to

0:57

put words in her words, because

0:59

I'm not going to put words,

1:01

because I'm out of her heart.

1:03

But that was in her mouth.

1:05

Right. I'll send the appointment. That's

1:07

okay. I don't need it. I

1:09

don't need it. This is not,

1:11

you know, junior high. Hello. Hey,

1:13

we got Nastasi, Hannah, Lopez. How

1:15

you doing? Everything good? I,

1:18

yeah. It's not Coachella.

1:20

Oh, Costino's sake. I'm

1:22

never gonna go in my whole

1:24

life. I could call it,

1:26

like, pig poop. It doesn't

1:28

matter. You know what I

1:30

mean? Anyway, what is the

1:33

type of music

1:35

that you play on a

1:37

thing that's a

1:40

disc? Wait, vinyl?

1:42

No, what's the other

1:44

word? That starts

1:47

with an A.

1:49

Accordian music? No,

1:52

what is another

1:54

word for vinyl?

1:56

Record? Disc?

1:59

Platter? Album.

2:02

Album. Album. Album.

2:04

Yeah, what about

2:07

album? How do

2:09

you say it? You

2:11

always say album.

2:13

Album. And I'm

2:16

like. Okay. They they

2:18

put out a good

2:20

album. No. No. Heartbreak

2:24

City was a

2:26

great album. It's not

2:28

album. And in the

2:30

upper left, we got

2:33

some, we got ourselves

2:35

some Quinn, how you doing? All

2:37

right, I'm good. Yeah, nice. So did

2:39

you not go to, did you not

2:42

go to Coachella? I

2:44

did, but I went on Thursday,

2:46

so I don't know why anybody

2:48

thought I was there on Tuesday.

2:51

And how bad was the festival

2:53

food on a scale of, to,

2:55

how bad was it? Yeah, yeah, didn't

2:58

they once hire someone who tried

3:00

to make it really really good?

3:02

Well do they do this like outstanding in

3:04

the field dinner which I've covered

3:06

I used to I covered the

3:08

old network I did sort of

3:10

interviews about that. The Baltimore

3:12

network? It's fine. It's like, you know,

3:15

it's like a four or five course

3:17

seated meal, but it's just I found

3:19

it silly because you're like right next

3:22

to these enormous EDM tents and it's

3:24

just like the table shaking from base

3:26

and sometimes the festival sold out so

3:29

the people you're sitting with at the

3:31

table are just kids like on drugs

3:33

that needed to get a ticket and

3:36

this was the only one available. So

3:38

they're just fighting through this expensive meal.

3:40

So you're saying that people there aren't

3:43

necessarily appreciating what they and they put

3:45

it in the wrong place. Is there

3:47

a mellow part where they could have put

3:49

this tent? You know that

3:51

was many years ago I had that meal

3:53

so I don't know if they've improved it

3:55

but that was my experience back then. I'm

3:57

trying to imagine a young Jack Inslee hating

3:59

on EDM? Um, I mean, yeah, imagine it.

4:01

I mean, well, EDM could mean

4:03

a lot of things, I guess,

4:06

right? Yeah. So there's a lot

4:08

of different flavors of that thing,

4:10

like I said. Electric discharge machining.

4:12

You're talking about electric discharge machining,

4:15

right? Oh, you did? Were they

4:17

good? Were they good? Yeah, fantastic.

4:19

Are they alive or are they

4:21

mannequins? No. It's one remaining original

4:24

member, but then they've sort of

4:26

rotated people out over this. Is

4:28

it one 95 year old person

4:30

and then two teenagers? That would

4:33

be amazing. No, they're all

4:35

very old. But do they

4:37

have like actual supports holding

4:39

them up on stage or now?

4:41

No, no, they're standing at their

4:43

whole, you know. The oldest, the

4:46

oldest famous person I ever

4:48

saw was John Lee Hooker like

4:50

a couple years before he died.

4:52

And the only time he stood

4:54

up was when he went on the stage.

4:57

He got off the stage. He was on

4:59

chair and chair the rest of the time.

5:01

And I was like, okay, fine. You know what

5:03

I mean? Good. Got to see. Yeah. It's not

5:05

also like he could have been playing. I

5:07

guess maybe he always kind of played

5:09

sitting down maybe. It wasn't a standing

5:12

kind of a guitar, kind of a

5:14

fellow. I saw Ray Charles when he was

5:16

soup, soup, doobold too, but he was

5:18

out of piana. So that's why, you

5:20

know what I mean? Like, if you're

5:22

sitting seated at a piano, you're not

5:24

expecting someone to get up and do

5:26

like Jerry Lee Lewis shenanigans at a

5:28

piano. Hey, piano player, you know who

5:30

lived for, here's someone who lived a

5:32

lot longer than I bet you thought

5:34

he did. If you had to guess how

5:36

old Fat's Domino was when he died pretty

5:39

young, with a name like Fat's Domino and

5:41

being alive all back in the day and

5:43

being a rock and roll and roll and

5:45

roll and roll musician. Yeah, he lived like for

5:47

a long time. He was like there was a

5:49

weird thing where he was found on his roof

5:51

Yeah, well he during Katrina. Oh

5:53

Katrina right during could he didn't die

5:56

during Katrina, but they thought he was

5:58

dead people were like posting you know,

6:00

rip fats. And he's like, still

6:02

here, still walking through New Orleans.

6:04

On the roof? Yeah, yeah. And

6:06

like, you know, and he was

6:08

much more influential than people kind

6:10

of gave him credit for because

6:12

we only know the, you know,

6:15

most people only know the Blueberry

6:17

Hill song, which is good, but

6:19

that whole rolling piano sound, that

6:21

was kind of his sound. You

6:23

know what I mean? So how

6:25

old was he? I don't know,

6:27

but he, look, his first hit

6:29

was first hit was in COVID.

6:31

So, dude had to be, you

6:33

know, as we say, on Francais,

6:35

old. You know what I mean?

6:37

Mm-hmm. Mm-hmm. Francais old? Yeah, yeah.

6:39

Vier. Vier. Vier. Vier. Vier. Vier.

6:41

Révieu. We're gonna get into some

6:43

francophile crud later on. But did

6:46

you guys see any good, you

6:48

saw craft work there? I know

6:50

they were playing in New York.

6:52

I know they were playing in

6:54

New York. one of that was

6:56

my highlight so how much does

6:58

it take it into the how

7:00

much does it take it into

7:02

their cost because it cost the

7:04

cheapest seats in New York were

7:06

over a hundred bucks right well

7:08

it's like five hundred six hundred

7:10

bucks for the weekend it's a

7:12

three-day thing but you're seeing you

7:14

know I saw probably seven shows

7:17

that I really liked so the

7:19

cost works for me but we

7:21

go every year so it's kind

7:23

of just like I like checking

7:25

out stuff that I don't even

7:27

necessarily love. Like Lady Gaga was

7:29

fantastic. I was about to say,

7:31

are you saying you don't love

7:33

Lady Gaga? Because that would be

7:35

an inappropriate thing to say. She's

7:37

great. I was, I went to

7:39

school with her weirdly. Come on.

7:41

Really? My freshman orientation buddy was

7:43

dating her. She was Stephanie German.

7:45

What was she like in high

7:48

school? Just like

7:50

a singer-songwriter that you know had posters

7:52

all over school that the show she's

7:54

she played like the bitter end and

7:56

all that but it was not what

7:58

she became It was very like, you

8:00

know, was it like a piano? Weepy

8:02

high school stuff? Sort of, a little

8:04

bit, maybe a little musical theatery, but

8:06

I mean, yeah, so it's weird. And

8:08

she's on stage and she's like, you

8:11

know, I want to thank you all

8:13

for being here and this journey with

8:15

me for the last 20 years. And

8:17

I was like, geez, you've done a

8:19

lot more than 20 years than I

8:21

have since we. word school. Yeah, but

8:23

you know, it's a different, different thing.

8:25

I mean, she wasn't famous back then.

8:27

It wasn't like in high, imagine in

8:29

high school she was like, mam, mam,

8:32

mah, don't even, everyone be like, what

8:34

the hell? You know what I mean?

8:36

Like, her dance anthems are fantastic. You

8:38

know what I'm saying? Like, say what

8:40

you like about her, right? Fantastic dance

8:42

anthems. I mean, like, like, you could

8:44

just sweat yourself, sweat yourself to death

8:46

on some of death on some of

8:48

those tunes, on some of those tunes.

8:50

You know what I mean, you know

8:52

what I mean, you know what I

8:55

mean, you know what I mean, Yeah.

8:57

Regardless of what you think about her

8:59

as a musician or a person. I

9:01

don't know anything about her as a

9:03

person. He's really talented and apparently very

9:05

nice. I mean, how nice can you

9:07

be at that point? Yeah. You know?

9:09

I mean, you're not really connected to

9:11

the earth anymore, right? Like, you're like,

9:13

like, someone's holding you down with a

9:15

thread and you're like floating around that.

9:18

I mean, what does niceness even mean

9:20

at that point in your life? You

9:22

know what I mean? How many ultra

9:24

ultra ultra ultra yeah well that right

9:26

I guess you could not be terrible

9:28

but like when you're completely disconnected from

9:30

anything normal like it's gotta be hard

9:32

to not just be like really you

9:34

know what I mean? Yeah the more

9:36

people you know that have no checks

9:39

on them at all aren't they in

9:41

general just like in their own kind

9:43

of la la land you know what

9:45

I mean? You know what I mean?

9:48

I mean, does it happen to

9:50

chefs? Oh yeah. Oh yeah. Oh

9:52

yeah. Oh yeah. Oh yeah. Yeah,

9:55

they're surrounded by people who tell

9:57

them yes chef all the time?

9:59

Yeah, they go bonk-a-locks. John, back

10:01

me up on this. Yeah, I

10:04

know 100%. I think it's always,

10:06

well, again, it's like, it's a

10:08

low bar innocence, you know, but

10:10

I always enjoy hearing of celebrities

10:12

like being good people when they're

10:15

at restaurants and not being total

10:17

dicks. Yeah. And treating staff like

10:19

human beings and not entitled pieces

10:21

of crap. But it's like that's

10:24

how everyone should be. Who's the

10:26

favorite person you've ever served celebrity

10:28

person? I haven't served

10:30

a celebrity in a while. But

10:32

I don't know, it's like going

10:34

to, this restaurant I enjoy going

10:37

to, uh, Denver Temperance, Mineta Tavern,

10:39

and they get a lot of

10:41

celebrities, and you can see some

10:43

that are real, self-centered, not nice

10:45

people, and some who are actually

10:48

really nice and kind on the

10:50

way out. And I always appreciate

10:52

seeing that. Nastasi deals with that

10:54

all the time, but she can't

10:56

talk about it. Oh, Steve, super

10:59

cool. Super cool. Super cool. And

11:01

he came up, Staz, you were

11:03

there, he came up to get

11:05

a drink from us at that,

11:07

at that, what's it called, that

11:09

the Thanksgiving Farm thing that we

11:12

were doing, and I had let

11:14

Jen, my wife, serve him, because

11:16

I forced her into duty that

11:18

night. Super cool, super cool dude.

11:20

Yeah, yeah, yeah. Yeah. Like, yep.

11:23

You know? Yeah. Please. So when

11:25

Roger Waters is in, do you

11:27

play music specifically to troll him?

11:29

No, we should have. That'll be

11:31

amazing. For those of you who

11:34

don't know what we're talking about,

11:36

Pink Floyd, the wall. Yeah. All

11:38

right. What do we got? What

11:40

do we guys? What do we

11:42

got? What do we got? What

11:45

do we got? What do you

11:47

got this week? What's going on?

11:49

Oh, by the way. If you

11:51

have some questions. Call in your

11:53

questions two and nine one seven

11:55

four one oh fifteen a seven

11:58

that's nine one seven 4-1-0-1-1-1, and

12:00

if you're not on Patreon, John,

12:02

why don't you tell them why

12:04

they might want to be? Go

12:06

to patron.com/cooking issues, and you can

12:09

see all the different benefits to

12:11

the different membership levels. You get

12:13

access to our patron's, no, sorry,

12:15

through the patron, you get access

12:17

to our discord. You get discounts

12:20

with great people that we work

12:22

with, like, mad over at Kitchen

12:24

Arts and Letters and Letters. Who's

12:26

finally coming with? You can invite

12:28

him back on the show to

12:30

do the classics in the field?

12:33

Yeah, we should. We should. You

12:35

know what we should do. We

12:37

should have him do roundups of

12:39

books that are coming out and

12:41

then have those people on after

12:44

he does the roundup. That would

12:46

be great. That is a good

12:48

idea. Yeah. Yeah. But yeah, all

12:50

these great things and more just

12:52

go to patron.com/cooking issues. Nice. All

12:55

right. So, what are you... Okay.

12:57

Nastasi, you got anything? Are you

12:59

going to tell me no again?

13:01

You're going to tell me no?

13:03

You're going to give me something.

13:05

I have to think. All right.

13:08

While you're thinking, Jack, I know

13:10

that you were sick for a

13:12

long, did you finally get your

13:14

teeth ripped out or what? Yeah,

13:16

two more weeks, three more weeks?

13:19

I don't know. Your dentist can't

13:21

be that good. I don't have

13:23

dental insurance. So I am, you

13:25

know. I have to play a

13:27

little bit of a shell game

13:30

here to get the right, like

13:32

get a good oral surgeon that's

13:34

not going to kill me with

13:36

money and it's... How much cheaper

13:38

would it be just to like

13:41

go across the border? Either border?

13:43

You know, I can send her

13:45

that, but then who's driving me

13:47

home from Tijuana? Like, you know,

13:49

I already brought the cars once,

13:51

but you just brought up who's

13:54

going to drive you home, not

13:56

me. So... But you could stay

13:58

over. You don't need to drive

14:00

home the same day. I mean,

14:02

I have work to do. I

14:05

can't just go to Tijuana. Okay,

14:07

all right. I mean, I wonder

14:09

how much cheaper and better would

14:11

be down there though. Probably a

14:13

lot. Apparently, yeah, a lot, I

14:16

think. Yeah, my mom's visiting this

14:18

week, so I can't do anything.

14:20

Does she drive? All right. What

14:22

about you Quinn? I know you,

14:24

I know Quinn, I know Quinn,

14:26

I know Quinn, I know Quinn's

14:29

got something for us. Anything more

14:31

on the Butter Roundup? On the

14:33

Spins All Antibutter Roundup? Yeah, I'm,

14:35

well we had, I did ask

14:37

people on Instagram what we should

14:40

call it. Do you want to

14:42

hear some highlights of their suggestions?

14:44

I like that you're only going

14:46

to give me the highlights, which

14:48

leads me to wonder what are

14:51

the low lights? I kind of

14:53

want to hear the worst suggestions.

14:55

first. Well, I mean, I don't

14:57

want to, I don't want to

14:59

call anyone out. Do it. And

15:01

by the way, whoever's about to

15:04

get called out, this is Quinn's

15:06

opinion that you're the worst. Not

15:08

ours. I'm kidding quick. I'm not

15:10

going to name name. All right.

15:12

Because no one can look it

15:15

up on Instagram. Okay, go ahead.

15:17

Yeah. But future. But future. Future,

15:20

F-U-G-E-R. Oh. Oh, I was

15:22

thinking, no, yeah, that doesn't

15:24

work, but future. I like,

15:26

I like anything with but

15:29

in it, but, but, but,

15:31

but, but, but, but, but,

15:33

but, but, but, but, but,

15:35

but, not, no, okay. All

15:38

right, all right, because of

15:40

the high G forces. Yeah,

15:42

all right. Yeah. Although now

15:44

I'm thinking is there some

15:46

sort of could we get

15:49

cocoa powder into the cream

15:51

and somehow makes? some sort

15:53

of like fudge, solid fudge

15:55

cream. I'm thinking about it.

15:58

I tried something like that

16:00

a while ago, the cocoa

16:02

powder goes to the edge

16:04

of the rotor and the

16:06

butter still goes in. Right.

16:09

We need to, we need

16:11

to somehow, I wonder what

16:13

you could do. Yeah. Astro

16:15

butter. That was interesting. Why

16:18

Astro though? Because everyone likes

16:20

Astro World, the Travis Scott

16:22

album. Spludge? Not feeling that

16:24

one. Spludge? I can't even

16:26

say that on the radio

16:29

more than once. If there

16:31

was an FCC, we would

16:33

be knocked out right now.

16:35

What else? Butterville. I like

16:38

the spirit of that one.

16:40

Yeah, yeah. Doesn't trip off

16:42

the tongue though. Butterfuge. Like,

16:44

that's, you know, similar to

16:46

the first one. Right, but

16:49

you gotta remember, but without,

16:51

without sounding like but, but,

16:53

but, but remember the issue

16:55

I had with all these

16:58

before is that if you

17:00

say that it's butter, you're

17:02

going to carry with it

17:04

the idea, unless it specifically

17:06

is making a distinction with

17:09

butter, because the, the, the

17:11

emulsion is not inverted. So

17:13

for those of you that

17:15

have no idea what we're

17:18

talking about, if you, if

17:20

you, if you put cream.

17:22

heavy cream, you know, high,

17:24

high fat cream into a

17:26

centrifuge and you spin it,

17:29

you get a butter-like solid

17:31

that is delicious. Even Nastasi

17:33

will agree it's delicious. It's

17:35

delicious. And something that resembles

17:38

kind of skimmy milk stuff

17:40

or milk, right out of

17:42

it. But it's not, we

17:44

don't think, inverted. So like

17:46

cream is... The continuous phase

17:49

is water-based and in butter

17:51

the continuous phase is oil-based,

17:53

you know, butterfat. So... It

17:55

is a solid but liquid

17:58

continuous phase things, what we

18:00

think is happening. Anyway, so,

18:02

all right, so what else

18:04

you got? Oh, this is

18:06

a good one. I don't

18:09

think we can't just stick,

18:11

but just the gloss. The

18:13

gloss? As though it's like,

18:15

is it gonna open for

18:18

the weekend? The gloss. I

18:20

don't know. Like lip gloss?

18:22

The gloss. I don't know.

18:24

Here's my issue, whoever put

18:26

that out. It's relatively mat

18:29

in appearance. It is

18:31

not like as shiny as

18:33

butter. It is relatively met.

18:35

So if you've ever painted

18:37

with K scene as a

18:39

pigment, it's got that kind

18:41

of like, or if you've

18:43

seen those like whitewashed buildings,

18:45

it's got a mat kind

18:47

of appearance to it. You

18:49

know what I mean? It's

18:51

not shiny. Doesn't have the

18:53

shine. Hyper churn. You like

18:55

hyper, I know you're pushing,

18:57

you're a hyper guy, but

18:59

to me... Why, I like

19:01

hypergreen or something? I don't

19:03

understand how the word hyperlink

19:05

ever happened, to be honest.

19:07

I mean, hyper, like hypersonic

19:09

means many times more than,

19:11

right? Like hyper, like hyper,

19:13

like more than, much more

19:15

than. So like, why is

19:18

a hyperlink, why is that

19:20

become an acceptable thing to

19:22

call it? And then everything

19:24

became hyper, it's not more

19:26

than butter, it's different than

19:28

butter. Right? So like, I

19:30

don't know, I can't, I

19:32

can't, I can't, I can't

19:34

co-sign on hyper because it's

19:36

just... Sputter. Yeah, I don't

19:38

think we can call it

19:40

sputter. Yeah, all right. Yeah,

19:42

can't call it sputter. First

19:44

of all, it just sounds

19:46

like someone spitting in your

19:48

food. And sputtering is a

19:50

thing. And this is not

19:52

made with a sputtering technology.

19:54

You know what I mean?

19:56

Yeah. Oh, roto butter. That's

19:58

kind of cool. Yeah,

20:00

I don't, I don't hate roto

20:02

butter, but except the fact that

20:05

it's not butter people. Well, water,

20:07

water, cream. Well, if you call

20:09

it cream, people don't think it's

20:12

horrible. It's called solid cream. It

20:14

doesn't sound delicious. No, it doesn't.

20:16

Sounds like something happened to it.

20:18

Bad. Solid cream sounds like I

20:21

had an issue when I was

20:23

going to the bathroom solid cream.

20:25

Sounds bad. I think it's back

20:28

to the drawing board. So far,

20:30

the only ones that I'm, that

20:32

you came up with was Antibutter

20:34

that I'm okay with. What do

20:37

you folks think? I'm the only

20:39

one weighing in here. You guys

20:41

are like silent. I'm not sure.

20:44

I haven't heard anything. Yeah. So

20:46

none of you. We're catching. By

20:48

the way. I just keep thinking

20:50

of that word they said in

20:53

Star Trek. Was it veager? Good

20:55

luck. Yeah, you know what I

20:57

mean? And then like, you know,

21:00

it's got like three chips in

21:02

it. It's got like two transistors.

21:04

Suddenly it's like, I'm here, I'm

21:06

bejure. Four minutes? Yeah, yeah. Tell

21:09

me who, coming back. But the,

21:11

that movie was bad. The first

21:13

Star Trek movie was bad. It

21:16

was some boring, I was a

21:18

little young kid, so maybe that

21:20

had something to do with it.

21:22

But I was like so excited

21:25

to go see Star Trek. We

21:27

go to the theater. The Viedrpuge.

21:29

Yeah, the Viedruge. Oh my God,

21:32

that movie was such a disappointment

21:34

growing up. Now, Star Trek II,

21:36

Rath-of-Kom, with Ricardo Montalban, sick. That

21:38

movie was great. When I saw

21:41

that movie in the theater, I

21:43

was like, oh yeah. Oh yeah.

21:45

Oh yeah. That's a movie. First

21:47

of all, Ricardo Montalban. Not a

21:50

young man at the time. So

21:52

sexy. Have you seen that movie?

21:54

Amazing, Ricardo. Montelban amazing, you know

21:57

what I mean? Such a gentleman

21:59

too when he spoke. Oh, I

22:01

know. Oh, I know. Oh, I

22:03

know it. Oh my God, he

22:06

always looks so sharp. You know

22:08

what I mean? Like my first

22:10

mentor in the food business, Michael

22:13

Batterbury, in the business business side

22:15

of it, Michael Batterbury. He was

22:17

also that kind of sharp dress,

22:19

man, always sharp. Always smooth, great

22:22

voice. You know what I mean?

22:24

I appreciate that. I don't think

22:26

I know anyone now who's like

22:29

that. Do any of you know

22:31

anyone who's just always sharp and

22:33

smooth? Garrett Oliver. Yeah, he's pretty

22:35

sharp. Different kind of sharp and

22:38

smooth, but sharp and smooth. Yeah,

22:40

yeah. Always fast. That's true. Always

22:42

looks good. Yeah. Yeah. All right.

22:45

All right. We have one more

22:47

name suggestion from Rock Baker, but

22:49

it's already taken. By by whom?

22:51

Cream. Creamy. Oh yeah. We're just

22:54

being trolled. Rock baker's just trolling

22:56

us. Creamy. Also, I did actually

22:58

do some actual cooking with it

23:01

this weekend as well. I did

23:03

confirm that cultured cream. Well, I

23:05

need more time or it separates

23:07

less readily than. a sweet cream.

23:10

Well also did you did you

23:12

read chill it before you spun

23:14

it? Yes yeah. All right I

23:17

was about to I was about

23:19

to lay into you you saw

23:21

that ahead of time and you

23:23

had to fully chill cream because

23:26

when you're doing it make sure

23:28

it's obviously cold but you know

23:30

I've also had some issues how

23:33

did it taste though? It's really

23:35

good. I mean a San Francisco

23:37

garlic and noodle Where? Wait, what?

23:39

A stir-fried garlic- Wait, wait, wait,

23:42

wait, wait, wait, wait, sorry, sorry,

23:44

you lost me. We went from

23:46

cultured butter to San Francisco garlic

23:49

and noodle. What's the connection between

23:51

those two items? Well, San Francisco

23:53

garlic noodles is like a stir-fried

23:55

noodle with butter, garlic. various like

23:58

soy sauce fish sauce. How do

24:00

we come to be talking about

24:02

that? You use this product for

24:04

that? Is that what you're saying?

24:07

Yes. Let me ask you this.

24:09

Why? Like what what made you

24:11

think that this is the killer

24:14

app for this product? Well I

24:16

did basically my normal recipe has

24:18

a certain amount of butter. So

24:20

I stir fried with the clarified

24:23

butter. and then the rest of

24:25

the butter was the actual, you

24:27

know, spindle cultured cream and I

24:30

mixed that with the dark soy

24:32

and some cheese as far as

24:34

the recipe and then I tossed

24:36

that at the end to make

24:39

it very creamy. Right, but what

24:41

was your hope as opposed to

24:43

the normal recipe that it would

24:46

be more emulsified, it wouldn't oil

24:48

out, it wouldn't break a well.

24:50

stir-fry, oily. And was it? Yeah,

24:52

it was really good. All right,

24:55

so is this, so, Quinn, you

24:57

got to start so people know

24:59

why you did a particular thing,

25:02

like why this recipe? So you're

25:04

saying in normal, I mean, get

25:06

to it first, I make this

25:08

mistake when I'm writing all the

25:11

time and this is why my

25:13

wife walks up to me and

25:15

slaps me in the back of

25:18

the head. You got to tell

25:20

people right away why? Then how?

25:22

You know what I mean? So,

25:24

but you're saying, you said, you

25:27

said, yes. You said again, therefore,

25:29

you were going to tell me

25:31

something. What? Yeah, I will be

25:34

doing more testing where I separate.

25:36

We'll spin the cream a little

25:38

more because in this cultured cream

25:40

was like, I estimate only like

25:43

50% of 60% fat. There was

25:45

definitely more. more toward the cream

25:47

than less a butter-like product. to

25:50

Lloyd, listen, how, have you run

25:52

the, you said you ran the

25:54

test, so we were talking before

25:56

last week, but he hadn't had

25:59

time to run the test yet,

26:01

but I know he said he

26:03

was running the test. So we're

26:06

trying to figure out kind of

26:08

what the yield is, like, it's

26:10

difficult to directly measure fat content

26:12

with the equipment that Quinn has

26:15

at his house, or that I

26:17

have in my house, that anyone

26:19

has at their house, right? So

26:21

what I told him to do.

26:24

is take the product, whatever we're

26:26

going to call it, anti-butter or

26:28

whatever, like, you know, heavy G

26:31

or whatever we're going to do,

26:33

and weigh it very accurately, then

26:35

put it in a low oven

26:37

and do, you know, almost like

26:40

you were clarifying it and evaporate

26:42

all the liquids off. then when

26:44

you know exactly how much has

26:47

evaporated off you can assume that

26:49

that's the vast majority of the

26:51

water and presumably if you haven't

26:53

put the heat too high the

26:56

milk solids that are in it

26:58

will not have scorched out too

27:00

much so you assume that they

27:03

have the same way they did

27:05

before and you just estimate that

27:07

the milk solids proportion that's left

27:09

will be the same proportion to

27:12

the water as it would be

27:14

in skim milk. understand make clear

27:16

and so by doing that you

27:19

can then determine how much fat

27:21

is in the sample that you

27:23

have and because you know how

27:25

much fat went in in the

27:28

cream how much fat is left

27:30

in the you know leftover liquids

27:32

the milkalloid part of it so

27:35

did you do those calculations or

27:37

no? Yeah I did I did

27:39

run one test like that with

27:41

an older batch of the sweet

27:44

cream based product product and I

27:46

only got 13% water. That's possible.

27:48

It's possible, but even after it

27:51

stopped gently bubbling, you know, I

27:53

kept it going for, you know,

27:55

a few more cycles in the

27:57

oven. Well, it's about the, it's

28:00

about the... wait changing. Did the

28:02

wait keep changing or no? Yes.

28:04

Then you can't stop the test

28:07

until the wait stops changing. So

28:09

the way that drying test work

28:11

is you know you're done when

28:13

successive measurements are the same. That's

28:16

how you know you're done. I'm

28:18

wondering if the pot or a

28:20

stove where you weigh them like

28:22

a stirring implement as part of

28:25

the system would be better because

28:27

it feels like a way everything.

28:30

Yeah, everything. I think stirring

28:32

might be helpful because it

28:34

looked like almost the milk

28:36

solids layer were sort of

28:38

like trapping some moisture under

28:40

the clarified butter. Yeah, but

28:42

that's not how that works

28:44

because you can trap it

28:46

in the solids because they

28:48

can be bound, but the

28:50

milk solids aren't strong enough

28:52

to hold down water vapor.

28:55

You know what I'm saying?

28:57

Just it's not how, that's

28:59

just not, that's not possible.

29:01

I had the best DJ

29:03

name for Harold McGee. Better

29:05

than MCG? MCG? MCG, but...

29:07

Wait, wait, what was it,

29:09

does? MCG, but GHTE, like

29:11

the Indian butter. Yeah, he's

29:13

Indian. No, well, half, yeah,

29:15

fits, yeah, yeah, yeah. He

29:17

wraps it out. I mean,

29:19

like, we have called him

29:21

that to his face, have

29:23

we not? I don't know.

29:25

I'm pretty sure I've called

29:27

him MCG to his face.

29:30

I mean, he would be

29:32

fine with it. Remember the

29:34

guy dressed as Zoltan for

29:36

a party. So he... Zoltar.

29:38

Zoltar. He would definitely, he

29:40

would definitely go to a

29:42

party as MCG. In fact,

29:44

we could probably get him

29:46

to do a gig with

29:48

Dan the automator. where Dan

29:50

the automator, I'm sure we

29:52

could get Dan to do

29:54

a gig with MCG. Maybe

29:56

he would even... as the

29:58

Hansen Boy Modeling School character.

30:00

That would be amazing. Are

30:02

you down with Danny Automator?

30:05

Yeah. Yeah, he's a bar

30:07

and restaurant lover. Oh, I

30:09

don't know. Yeah. Cool. I

30:11

love his work when he

30:13

did with the gorillas. Yeah,

30:15

I mean, he's done a

30:17

lot of great stuff. You

30:19

know, Dr. Octagon, good stuff.

30:21

Oh, Dr. Octagon. That's right,

30:23

he's from Jupiter, right? I

30:25

think he's from Jupiter. Yeah,

30:27

yeah. Well, he says he's

30:29

from Jupiter, there's a whole

30:31

theory behind it. Yeah, Jupiter,

30:33

Jupiter, the Bronx. But he's

30:35

like, he's a weird, weird

30:37

dude, you know what I

30:40

mean? But, good music. MCG.

30:42

So, Quinn, you gotta keep

30:44

weighing it until it stops

30:46

giving up weight. Why did

30:48

you stop? All

30:51

right, here's a secret. You can

30:53

just lay it aside and start

30:55

again the next morning. Yeah. All

30:57

right, so we don't know yet.

30:59

The answer is we don't know.

31:01

Not yet. Okay. But you definitely

31:03

didn't like lose a lot because

31:05

otherwise you would have number would

31:07

have been much higher. If you

31:09

had lost product, your number would

31:12

be much higher and it was

31:14

relatively low number. It didn't get

31:16

spheeled. Yeah, okay. Well, run the

31:18

test, run the test. We're trying

31:20

to tell people about a new

31:22

technique. We got to give them

31:24

some numbers, Quinn. We got to

31:26

give them some numbers. And Quinn

31:28

was supposed to run the same

31:30

test on the liquid that was

31:32

left over so that you would

31:34

know... the fact content from the

31:36

same kind of analysis that way

31:38

because it's impossible when you're trying

31:41

to get the solids and the

31:43

liquids out of the rotor to

31:45

not lose them. And then how

31:47

are you going to guess with

31:49

any sense of accuracy like whether

31:51

you lost more solid or lost

31:53

more liquid or beep or beep

31:55

or beep. The one thing I

31:57

will say is I'm going to

31:59

assume that there is very little

32:01

evaporation, but it is much, much

32:03

better to just do an evaporation

32:05

number in an oven with the

32:07

solid part and the liquid part.

32:09

So maybe next week, we'll have

32:12

that information. By the way, Chris

32:14

Young is going to be, so

32:16

Nestosia Hammer Lopez is going to

32:18

be in studio next week. Is

32:20

that correct? No. Oh, two weeks.

32:22

One week, two week, all the

32:24

same. So next week is just

32:26

the same as the same as

32:28

the same as normal. Yeah,

32:31

for a living. All right, two

32:34

weeks, we have Dostocia, Hammer, Lopez,

32:36

and then also, I may be

32:38

calling it or life? Chris, uh,

32:40

Chris would be calling. One of

32:42

you, by the way, is clicking

32:44

like a mother. One of you

32:46

is a click monster. I'm gonna

32:48

kill you, it's annoying. All right,

32:51

uh, got some questions in, uh,

32:53

uh, Hi Dave and crew and

32:55

some older punch recipes, i.e. the

32:57

Grub Street, Punch Royal, and Wanderersha's

32:59

punch book, where was Grubbs, I

33:01

didn't realize Grub Street was an

33:03

old thing, I only think of

33:06

the website, what was Grub Street

33:08

originally? Like where is Grub Street?

33:10

Well, doesn't some of it get

33:12

published in New York Meg? No.

33:14

If it was in, David Wanderers'

33:16

punch book, it was before Grub

33:18

Street, the website, the website, right,

33:20

because punch came out, or is

33:23

it. a recipe that he wrote

33:25

for Grub Street, the website. In

33:27

the same way that like Cannery

33:29

Row is a particular place and

33:31

like a lot of places have

33:33

it, you know, no idea. Is

33:35

Grub Street a place? It's a

33:37

website. Yeah, sorry. You know what

33:40

I mean? I don't know. I

33:42

realize that it's a website. Yeah,

33:44

I don't know. I know, but

33:46

it's just I can't think of

33:48

anything else. Yeah. There's, did they

33:50

name their website after an historic

33:52

place that, for instance, had a

33:54

punch? Grub Street. It's got, it's

33:57

catchy. First of all, grub, using

33:59

the word grub for food sounds

34:01

like I'm eating. I hate that

34:03

word. It's nasty. It's a terrible

34:05

word. Yeah, you know what I

34:07

mean? I agree. Grub. Although, I

34:09

will say, you know, to each

34:11

their own, ervetis, the whatever, the

34:14

clown prince of food science, he.

34:16

He hates the English word food

34:18

because it sounds bad to him

34:20

as a French person, the English

34:22

word food. I'm like, I'm sorry,

34:24

it just doesn't sound bad. I

34:26

mean, like, I speak English, I

34:28

say the word food all the

34:31

time, and I'm okay with it.

34:33

You know, I'm okay with it.

34:35

You know, I'm okay with it.

34:37

You know, I'm okay with it.

34:39

You know, like, I'm okay with

34:41

it. He loves his French. He

34:43

loves his French. It's the most

34:45

romantic language in the world, you

34:48

know, that's what they say. All

34:50

the days. Pepe le Pew says

34:52

it. Who else says it? Like,

34:54

by the way, Pepe le Pew

34:56

should totally be canceled. Oh yeah.

34:58

Oh yeah. Has he been canceled?

35:00

Did he still? What? He's so

35:02

handy. He forces himself on all

35:05

the cats. Oh, man. Oh, it

35:07

starts. Oh, geez, Louise. I, so

35:09

wait. Stars, like, I do that.

35:11

Peppolipu, I do that. Yeah. Yeah.

35:13

Yeah. Yeah. Oh, gracious, gracious. All

35:15

right. How the heck do we

35:17

get on that? Grub Street. That's

35:19

how we got on it. All

35:22

right. Grub Street Punch Royale in

35:24

Wanderers, his punch book. They call

35:26

for Amber Gris, by the way.

35:28

for those of you who don't

35:30

know, is a is a fatty

35:32

deposit that is pooped out of

35:34

sperm whales and And according to

35:36

accounts, there's a book you can

35:39

read on it. I've not read

35:41

the book, but for those of

35:43

you that are interested, you can

35:45

read floating gold, a natural and

35:47

unnatural history of ambergris by Christopher

35:49

Kemp. But apparently, when it's eject,

35:51

so you can get it from

35:53

killing the sperm whales, which is

35:56

why, and just because you're not

35:58

allowed to trade in. Ambragris at

36:00

all because it comes from an

36:02

endangered animal. So even though it's

36:04

poop from an endangered animal in

36:06

the same way that you're not,

36:08

did you know you're not allowed

36:10

to own, uh, ball these feathers?

36:13

Did you know that? Did I

36:15

tell you about this? No. So

36:17

I went to a place called

36:19

Eagle Beach in Alaska and there's

36:21

eagle feathers littering the beach, just

36:23

littering the beach. So I'm picking

36:25

up eagle feathers, I'm like, eagle

36:27

feathers, and then I get back

36:30

to a hotel. And it's like,

36:32

no, you're not allowed to, so

36:34

I had to get rid of

36:36

them all, because you're not allowed

36:38

to have eagle feathers, because they

36:40

can't tell whether it was molded

36:42

or whether you shot the eagle

36:44

and ripped the feathers off. So,

36:47

anyways, so I didn't know I

36:49

was being, you know, an international,

36:51

or not international, a national, you

36:53

know, criminal endangered animal smuggler, but

36:55

in fact I was. So, for

36:57

the same reason, you're not allowed

36:59

to have amberagriss, because it comes

37:01

from a sperm from a sperm

37:04

whale. I don't want to blow

37:06

up any one spot, so I'm

37:08

going to change. You have to

37:10

age it, by the way, do

37:12

you know that? You have to

37:14

age it. When it first comes

37:16

out, it is quote-unquote, freshly produced

37:18

ambergris has a marine fecal odor.

37:21

And then finally, after all of

37:23

that stuff is washed away, because

37:25

it floats in the sea for

37:27

like years. right? Flotes and the

37:29

seas washed up on shore and

37:31

then picked up by that time

37:33

it's got the sweet kind of

37:35

ambergris which I don't even really

37:38

know what it smells like because

37:40

I couldn't tell you but supposedly

37:42

it's musky sweet anyway by the

37:44

time it gets there it's washed

37:46

out it's like that and so

37:48

I'm not going to blow up

37:50

her spot because I didn't realize

37:52

it was illegal but I know

37:55

someone will just call her bandy

37:57

mafia tell. Right who has like

37:59

hundreds of years old aged Ambergris

38:01

and she says it's just kind

38:03

of crazy phenomenally cool in her

38:05

Maybe not legal collection. You know

38:07

what I mean? Anyways, so the

38:09

quet that's what we're talking about

38:12

Ambergris and I will tell you

38:14

this one other fact in 1988

38:16

I did a summer program at

38:18

Cornell University called the Tellurite Association

38:20

summer something, tasks, right? And there

38:22

was in Ithaca, New York, a

38:24

graffiti, a graffiti line of dog

38:26

rule, which I remember to this

38:29

day, and it goes like this,

38:31

and it didn't make any sense,

38:33

it's Amber Griss, that's whale fat,

38:35

Popper Cherry Jumper Rat. And I

38:37

was like, what does this mean?

38:39

I was like in high school,

38:41

I was like, what does any

38:44

of it, I've decoded some of

38:46

it since. But like it made

38:48

no sense. I'm like, it's not

38:50

really whale fat. I mean, it's

38:52

fatty, but it's more like poop.

38:54

And being the concrete young gentleman,

38:56

I was at the time, I

38:58

was like, that poem is incorrect.

39:01

Anyway, so on to the actual

39:03

question. It looks like nowadays, Ambroxide

39:05

is used as a synthetic analog

39:07

in food flavoring and perfumes. Have

39:09

you ever played with it any

39:11

tips? Maybe this is a question

39:13

for Ariel. Well, we will ask

39:15

Ariel when we see her next.

39:18

I have not. it used it,

39:20

but I have gone on eBay

39:22

and the trade name for that

39:24

is Ambroxan, AMB-R-O-X-A-N, and I bought

39:26

some on Instagram, I bought, I

39:28

mean, on eBay, I bought 10

39:30

grams and it costs 14 bucks,

39:32

so I bought 10 grams for

39:35

14 bucks plus another like $13

39:37

in shipping, I should get it

39:39

in a week or two, it's

39:41

getting shipped out of India, I

39:43

will let you know how it

39:45

works. But, so... 10 grand. So

39:47

for those of you that remember

39:49

the geosmen fiasco, geosmen is a

39:52

chemical that smells like dirt, it's

39:54

in beets, I don't like it,

39:56

nostalgia, doesn't like it. And so

39:58

I bought some to make a

40:00

dirty martini just to be a

40:02

jerk, but the amount that I

40:04

put into my dirty martini was

40:06

enough, Ariel told me, was enough

40:09

to flavor an entire swimming pool.

40:11

Olympic size sample, yeah, not like

40:13

a kitty pool, not like an

40:15

above ground pool, an Olympic swimming

40:17

pool. So I looked up the

40:19

numbers already before this arrived and

40:21

you're looking in the like parts

40:23

per million range for this product,

40:26

right? So, and I think less

40:28

than one part per million, but

40:30

I gotta go look it up

40:32

because I looked it up this

40:34

morning. So let's say it was

40:36

one part per million, and I

40:38

think it might be less. That

40:40

means that that each gram, each

40:43

gram... makes a thousand liters of

40:45

product. That means that this amount

40:47

is at least 10,000 liters worth

40:49

of Ambroxan. So I have enough.

40:51

So if you get to spend

40:53

this $14 if I like it

40:55

and you guys want to go

40:57

get it, it's enough forever, forever.

41:00

You know what I mean? 10,000

41:02

liters is a lot. Yeah. That's

41:04

like more than a little. Yeah.

41:06

Like for just for reference, a

41:08

20 pound CO2 tank, if you're

41:10

in conservation mode in a carbonator,

41:12

probably does 40 gallons. So let's

41:14

just multiply that by a 4

41:17

by 80. So it's like 320

41:19

liters, right? So think about that.

41:21

Think about the level of stank

41:23

that's going to come out of

41:25

this, this bottle. All right. So,

41:27

uh, uh, Malcith, we will let

41:29

you know when we get it.

41:31

Elliot writes in, I have now

41:34

read various people in books, describe

41:36

things about how fine, sorry stars,

41:38

it's going to be a milling

41:40

question, about how fine to mill

41:42

hard-read winter wheat for normal lean

41:44

sourdough, bubble. 100% sifted for now.

41:46

Elliot, when you say 100% sifted,

41:48

does that mean that you're sifting

41:51

100% of your flower or that

41:53

you're just sifting it but 100%

41:55

is going through your sifter? If

41:57

that's the case, I highly recommend

41:59

that you get like a 60

42:01

mesh and do like, you know,

42:03

87 to 90% extraction. Anyway, and

42:05

run some tests. And I'm mostly

42:08

just confused. Well, aren't we all,

42:10

Elliot? Aren't we all? Specifically, I

42:12

don't understand how fine to mill

42:14

relative to the point at which

42:16

the burr starts to make a

42:18

noise each other against each other

42:20

when the mill is out. Okay,

42:22

listen, listen, listen, listen, before I

42:25

go into this so that, see.

42:27

Before I go into this, let

42:29

me explain to everyone who doesn't

42:31

know what the heck I'm talking

42:33

about, what I'm talking about. A

42:35

home, 99% of home flour mills.

42:37

just have a little grinding stone,

42:39

like smaller than the span of

42:42

my fingers, like maybe four inches

42:44

or four and a half inches

42:46

across, that looks like you took

42:48

it off of the side of

42:50

a bench grinder in a metal

42:52

shop. Okay? It's literally that kind

42:54

of a grinding wheel. And it's

42:56

got two of them. And the

42:59

one on the bottom. spins because

43:01

it's attached to a motor and

43:03

it's got a hole in it.

43:05

And the one on top is

43:07

held still and you pour the

43:09

grain through it and what you

43:11

do is you adjust the topstone

43:13

down with some mechanism. There's various

43:16

mechanisms, but the one we use,

43:18

you screw the entire top down

43:20

and you push the stones down

43:22

against a spring and the weed

43:24

itself floats the top wheel up

43:26

and keeps it relatively, you know,

43:28

in tram, so flat relative to

43:30

the bottom stone, right? So you're

43:33

not mechanically holding it. you know,

43:35

even with the bottom stone, the

43:37

wheat itself or the grain. itself

43:39

is doing that. So that's how

43:41

these things are operating. And so

43:43

obviously, you know, if your stones

43:45

are not true, if they're not

43:47

flat, or if they're incorrectly made

43:50

or whatever, you're not going to

43:52

be able to get a very

43:54

fine grind because the stones can't

43:56

get close enough together to get

43:58

a fine grind. So we're talking

44:00

about how to adjust the fineness.

44:02

And so one of the techniques

44:04

is to take the... Spin the

44:07

thing down, and by the way

44:09

Elliot, you're in luck, you said

44:11

you have a como meal, I

44:13

have the exact same, I have

44:15

the exact same mill. So I'm

44:17

gonna give you experience that I've

44:19

had with your mill, like the

44:21

one that you use. Although I've

44:24

done them with many others and

44:26

they all have the same kind

44:28

of idea. So what you do

44:30

is, is you turn the thing

44:32

finer, finer, finer and finer, and

44:34

finer, until you start hearing this.

44:36

Don't run it that way a

44:39

long time, but when a stone

44:41

starts touching, then you dump your

44:43

wheat in, right? And then, depending

44:45

on how hard the wheat is,

44:47

you either back it up one,

44:49

so it's a little bit coarser,

44:51

so that would be your soft

44:53

weeds. Any soft wheat that you

44:56

mill has a tendency to smear

44:58

and glaze your stones, right? So

45:00

you take it to the shit-tt-tttttttt-tttttttttt-ttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt

45:02

or you're in for a world

45:04

to hurt. And remember, when you

45:06

do glaze your stones, clean it

45:08

with white rice, not brown rice,

45:10

because you're trying to have something

45:13

that's fundamentally fat-free and hard as

45:15

hell. So you want like very

45:17

vitreous white rice. Doesn't take much,

45:19

half a cup. And then you'll

45:21

clean it out. So, but when

45:23

you're milling a hard wheat that's

45:25

not gonna glaze over your stones,

45:27

you can put it one half

45:30

of a, like... finer when you

45:32

drop it in. And you can

45:34

tell because the speed of wheat

45:36

coming out is going to be

45:38

directly related to how the flower

45:40

coming out is going to be

45:42

directly related to how fine your

45:44

grind. and you can put your

45:47

hand in front of the shoot

45:49

and feel how warm it is.

45:51

And a higher, finer grind is

45:53

going to be slower, hotter, and

45:55

have more, these are all related

45:57

and you can read the papers

45:59

on it, right? Slower, hotter, and

46:01

have more starch damage. Okay. Now,

46:04

some places say you should turn

46:06

the middle on, without making noise,

46:08

blah, blah, blah. Other places say

46:10

you should grind to the point

46:12

before they chirp and then not

46:14

do that dance, which presumably produce

46:16

as much less finely ground flour.

46:18

Still other places say you should

46:21

grind as fine as possible and

46:23

don't mention the chirp at all.

46:25

And so basically, your question I'm

46:27

gathering is, what's the difference, right?

46:29

I prefer it to be ground

46:31

as fine as I can for

46:33

the style of bread that I

46:35

like to make. I like, remember

46:38

though I'm sifting, you have all

46:40

of your, you're not going to

46:42

need as much damaged starch as

46:44

I will for a given hydration

46:46

level because you're not sifting out

46:48

the brand the way I am.

46:50

Everything depends. There's no one answer,

46:52

right? And that's, I guess, the

46:55

issue. That's why. you probably get

46:57

confused reading stuff all over the

46:59

net is because if you're not

47:01

sifting your brand which absorbs a

47:03

lot of water is going to

47:05

take some of the water handling

47:07

capability that I would get out

47:09

of my damaged starch but it's

47:12

going to reduce low volume because

47:14

all the extra brand is going

47:16

to reduce the low volume and

47:18

also make it taste more brandy.

47:20

Once you have it in like

47:22

my situation where I'm at like

47:24

87% yield off of a very

47:26

fine grind. damage so that I

47:29

can get a higher water content

47:31

in it to get the kind

47:33

of bread that I want. So

47:35

it's confusing just because you're working

47:37

with multiple variables at once. Is

47:39

this okay? Was that all right?

47:41

Yeah. Okay. All right. Andrew L.

47:43

Wright's in. I'm spending some time

47:46

in Paris later this year and

47:48

Dave mentioned a few weeks ago

47:50

that is a remarkable food city

47:52

in Europe. I mean, obviously, right?

47:54

Does, do we have, and you

47:56

know, John's gonna have more conditions

47:58

than I have, but do I

48:00

have any bar restaurant recommendations I

48:03

might check out? Well, Andrew, in

48:05

fact, the last couple of times

48:07

I've been to Paris, I've been

48:09

there with small kids and I'm

48:11

not that guy going to fancy

48:13

restaurants with small kids. It's just

48:15

not, I'm not doing that. You

48:17

know what I mean? Just because

48:20

I just I'm not doing that. It's just

48:22

too much, it's just too much, too much, too

48:24

much money. Too much money. Money.

48:26

But like with large groups, right?

48:28

Or with people that don't necessarily

48:30

care about food. But I'll give

48:33

you some shopping recommendations. I think

48:35

I've already mentioned them

48:37

on the air before, but if you

48:39

like cheese, and I hope you do,

48:41

Bartala May on near Roudebak stop on

48:44

the Rouda Grinnell is like one

48:46

of the great cheese shops on

48:48

earth. They have a reputation for

48:50

being surly, but they've only ever

48:53

been nice to me. even though

48:55

I don't speak French, but they

48:57

during, it's too late, but they,

48:59

you know, during Vasharan season, like

49:01

their Vasharan is amazing. Their, uh,

49:04

their Can and Bear game is

49:06

great. They, they just, they, this.

49:08

Fantastic Cheese Shop. Another cheese shop, if

49:10

you're going to be there on a

49:12

weekend when stuff is closed, right? If

49:14

you're going to be there on a

49:16

Sunday, a shop that's open every day

49:19

of the week where you can get

49:21

some fun stuff, is if you're going

49:23

to be near the Luxembourg Gardens,

49:25

down near the Plasto Odian, is the...

49:27

I'm not going to pronounce this one.

49:30

I'm not going to butcher that.

49:32

It's called a la or la

49:34

co-op, maybe it's la co-op. Maybe

49:36

it's le co-op. Maybe it's le

49:38

co-op. La co-op? La co-op? La.

49:41

Co-op? La. Co-op. Yeah. So it's

49:43

a la co-op and you go

49:45

there and it's all sevois food,

49:47

but the kind of star of

49:49

the show is Bofor. And Bofor

49:52

has said this on the year

49:54

before, it's not underrated because

49:56

people love it, I think

49:58

about it very much. in the

50:00

US and when you go there

50:02

they have the coolest cheese slicer

50:04

because if if you were going

50:07

to do an action movie and

50:09

there's going to be a chase

50:11

through a cheese shop you would

50:13

definitely murder somebody with this cheese

50:15

slicer because it's just a giant

50:17

hydraulic cleaver so it's a huge

50:19

bow four-wheel which is you know

50:21

big you know what I mean big

50:23

and then this thing and they just step

50:25

on a pedal and The cleaver comes down

50:28

and cuts you your perfect piece and then

50:30

they can spin the thing underneath it and

50:32

cut, they're usually cutting like two or three

50:34

different wheels at once at any given time

50:36

depending on like how old you want, you

50:38

want the old good one, just get the

50:41

old good one, the other ones just skip

50:43

them. But they have a bunch of other

50:45

cheeses there as well, but go there just because

50:47

Beaufort's a delicious cheese. Now where else

50:49

should they go, John? John, if you

50:51

want to do fancy. Have you done

50:54

that? I haven't. I'd love to, but...

50:56

We're just saying that because you want

50:58

to go, I want to go, I

51:00

couldn't go. Well, yeah, I haven't tried

51:03

going, but if I go, I'd like

51:05

to go. I'm just saying it's a

51:07

good place to go. Are they ever

51:10

going to close? They've been open since

51:12

when? Like 1780 something? They're

51:14

one of the early

51:16

90s, maybe. They're one

51:19

of the early post-revolution

51:21

restaurants, right? Silver? Silver.

51:23

Silver Tower. Yeah. So you go

51:25

to the Silver Tower and tell them

51:27

what they're famous for. Can I run

51:30

a press? Yeah, get a don't pressy.

51:32

So it's like, and you know I've

51:34

made that several times, it's not, so

51:36

the press duck, we talked about this

51:39

on air recently. I don't think so.

51:41

So the way press duck works,

51:43

it's horrible. Like, like, like, please

51:45

don't get mad at me. This

51:47

is how it's made. You, you

51:50

get a, a young duck, right?

51:52

Young duck? Yep. From a roulette,

51:54

right? And, uh, while you're there,

51:56

you know, get, get, get some,

51:58

get some sparkle. And then they

52:01

break its neck because the

52:03

idea is that you want

52:06

to keep all the blood

52:08

inside the duck. So unlike

52:10

any sort of normal slaughter

52:13

process where people are trying

52:15

to remove as much, they're

52:17

trying to exanguinate the animal

52:20

as much as possible, when

52:22

you're making press duck, you

52:24

do not. They then like very,

52:26

very quickly roast the duck.

52:29

you know, they gut it I think,

52:31

right? And then they, and then they,

52:33

but they roast it whole. And then

52:36

they cut off the, the legs, say

52:38

them for a separate prep, then put

52:40

the entire and the breast and they

52:43

put the entire rest of the stuff

52:45

in a press and they squeeze it.

52:47

Now I've used both a real duck

52:49

press and by the way, if

52:52

you should ever buy an ornamental

52:54

actual French duck press, they are

52:56

not as strong as they look. Do

52:58

not guerrilla force a French duck press

53:00

because I guerrilla forced one and I

53:02

snapped it in half. And then we

53:04

had to like, the rest of it,

53:06

we had to like all fix it.

53:08

It was a gift also, it was sad,

53:11

it was a gift from, I believe,

53:13

either Andre Sultner, Rest in Peace,

53:15

or Siac to the, to Jacques

53:17

Papan who gave it to the

53:19

French culinary institute. So it was

53:22

like, you know, it had some

53:24

provinels. They were not happy that

53:26

I broke it. I took it

53:28

out of their library to take

53:30

it into the amphitheater to make

53:32

the press duck with. They're like,

53:35

they're like, it's in the library.

53:37

You can't use it. I'm like,

53:39

it was put on earth to

53:41

press ducks. And so I took

53:43

it out of the library, brought

53:45

it in, broke it, and then

53:48

had to pretend that I hadn't

53:50

broken it, and I took it

53:52

back. Anyway, so then you squeeze out all

53:54

the juices and then I forget what liquor do

53:56

you put in a in the pan with it?

53:58

Do you remember? Don't. you do like

54:00

a quick, like a, like a livery, it

54:03

almost like a, like a, it's like a

54:05

bloody livery sauce that you put over

54:07

the breast and you eat it, that's

54:09

canton pro se. And when you get

54:11

it at Tour d'Arjean, you, they give

54:14

you a signed, like, they give you

54:16

like a certificate with the number

54:18

of your duck, so that

54:20

forever there's a record that

54:22

you have participated in this

54:25

monstrosity strangling this monstrosity. I

54:27

don't think I'm ever going

54:29

to do it. And I'm

54:31

never going to do it.

54:33

Because it's fantastically expensive. Yeah. And

54:35

I don't think they now, I think,

54:38

they keep changing the name of it,

54:40

right? So it might just be

54:42

called now, like, Kenetoteur d'Ojean, or

54:44

something like that. Like if you

54:47

look on the menu, you can't

54:49

always find it, but they always

54:51

have it. Okay. Let me bang

54:54

out a couple other things here.

54:56

between the Louvre and Notre Dame.

54:58

Around Notre Dame you've got Luituri

55:01

Regis, so just like a really

55:03

great old school oyster shop.

55:05

Oh my god, don't poison

55:07

yourself. Listen, when you go

55:09

to Paris, you're gonna go

55:11

to like, what's it, Mario

55:13

and what's it called, what's

55:15

it, Mario Cart, what's the

55:17

famous bistro? Balber? No, Mario

55:19

and... What the hell, it's

55:21

super famous. It's super famous.

55:23

Anyway, and you're going to

55:26

get some freaking, like, Fuitamare

55:28

platter. And the Parisians, for

55:30

some reason, give you raw

55:32

muscles. And in most of these

55:35

Fuitamare platters, most of these

55:37

Fuitamare platters are made like an

55:39

hour before, two hours before you

55:41

show up. And it's these desiccated

55:43

raw muscles on these Fuitamare platters.

55:46

And if you look at a

55:48

map of Paris, it is in

55:50

the center of the country. It

55:52

has no business selling you seafood,

55:54

but like how they got famous

55:56

for these kind of like going

55:58

to a bistro. and getting a

56:01

Fuitamare platter twice. Members of

56:03

my party have been horribly

56:05

food poisoned, going to those

56:08

things. Two times. Now, maybe we,

56:10

you know, maybe not everyone I'm

56:12

traveling with has the belly of

56:14

steel, but even I felt not

56:16

okay after one of the Fuitamare

56:18

platters. So beware, I guess. Then,

56:20

uh... You know what I'm saying?

56:22

Yeah, yeah, no. I mean, it's,

56:24

it's weird, but yeah. I've had

56:26

good experiences. No muscles, yeah, you

56:28

know what I mean? I love

56:30

muscles too, by the way. Yeah,

56:33

when you do it like Allah

56:35

Beljik. Yeah. Well, they also do

56:37

them around there too. But Nistropalber

56:39

is another one to go to. We

56:41

got like two minutes. I'm going to

56:43

get some of these out. You got

56:45

three minutes and seven seconds. Three

56:47

minutes and seven seconds. If you

56:50

go to Chejouge, which you definitely

56:52

should, go nearby to Ede Déillarin.

56:54

If you go in there, like

56:56

they have all sorts of like

56:58

really old stock stuff. So it's

57:00

kind of the way bridge kitchenware

57:03

used to be. If you lived

57:05

in New York in the 70s

57:07

and 80s and 90s like I

57:09

did. Shela Mijon is another classic.

57:11

And then one that I really

57:13

love and not many people know

57:16

about it. It's like off the

57:18

tourist beaten path. Near the envelope

57:20

is called Opie de Fue. at

57:22

the foot of the whip is

57:25

what that translates to and that

57:27

is one of my all-time favorite

57:29

bistros. So, I definitely go check

57:31

that out. What's the name of the,

57:34

uh, what's the name of the, uh, shark

57:36

eatery shop you sent me to?

57:38

There's like a couple of branches. Gilevero?

57:40

Yeah, yeah, yeah, yeah. That's a great

57:42

place too. Yeah, yeah, yeah, yeah. Really

57:45

good terrines and patés and things like

57:47

that I go to. Yeah, it's plenty

57:49

of great. What do you think about

57:51

when you go, where is it? Don't

57:54

go anywhere with the menus in English.

57:56

What about, do you like their mustard?

57:58

There's a, there's a. shop there. Yeah,

58:00

there is. And do you go there

58:03

and laugh at their mustards? I mean,

58:05

I've never been. You've never been? No,

58:07

yeah, I've never been. I know, I

58:09

know the story and I can picture

58:11

it and I know where it is.

58:13

If you're an American traveling in Paris

58:16

and you have a kitchen and you're

58:18

going to cook some meals for yourself,

58:20

go to a jibier and make sure

58:22

that because like you can get some

58:24

interesting like birds and foul on like

58:26

with feathers on them in markets in

58:29

markets in at least you could years

58:31

ago, last time I had a kitchen in

58:33

Paris. And so I highly recommend if you

58:35

can cook at least one meal on your

58:37

own, find like some good produce that you

58:40

might not be able to mess with back

58:42

here in the States and you know get

58:44

a whole old of that's always kind of

58:47

a good call if you want to do

58:49

that. Right when you say? Yes, definitely. Although

58:51

the last time I tried that was

58:53

many years ago and I had to

58:56

pluck a pheasant. and it is not

58:58

easy to pluck a pheasant after it's

59:00

been dead for a long time. You

59:03

know what I'm saying? It's like... I

59:05

ripped the hell out of that skin.

59:07

I obliterated the skin and also I

59:10

was cooking at someone's house that wasn't

59:12

done yet. So I had to rip,

59:14

they had extra floor boards, so I

59:17

broke up a bunch of oak floor

59:19

boards and used those to cook the

59:21

pheasant over. It was a good pheasant,

59:23

but I'm not going to say it

59:26

was a pleasant experience. I do not

59:28

like plucking birds. I do not like

59:30

plucking birds. I'm good. I'm good. There's

59:32

things like that that I don't need

59:35

to do anymore. I don't need to

59:37

catch on fire again. I don't need

59:39

to pluck more birds. You know what

59:41

I mean? Agreed. Yeah, I don't need...

59:44

Wait. Wasn't it you that told me

59:46

there's a leak trick so I don't have

59:48

to hate leaks anymore? No, I don't think

59:50

so. I'd love to know about it though,

59:52

but I do like leaks. Cooking.

59:54

Cooking.