00:00SPEAKERIt's soccer season here. You went outside? Dude, I go outside every Saturday. It's horrible.
00:06SPEAKERI went out this morning and the kiddo was like, "Hey, what are we having for breakfast?"
00:10SPEAKERBecause breakfast, I do Saturday breakfast almost always. And I was like, "I don't know."
00:15SPEAKERHow do you feel about donuts? Which is really, it's like a depth charge in the room.
00:20SPEAKERHey, I don't want to undermine your parenting strategies, but is the child really in a position
00:25SPEAKERto make demands as to what is for breakfast? Or is it better to just say, "Hey, here's what's
00:31SPEAKERfor breakfast?" So as a parent, one of your responsibilities is making sure that the child
00:38SPEAKERis fed and watered. Right, of course. So she was just like, "Well, we had an earthquake this
00:44SPEAKERmorning," which I leapt out of bed as if the house was on fire. You were still in bed at that time?
00:49SPEAKERIt was 8.40. I've been up for three and a half hours at that time. I was streaming until like
00:56SPEAKERone o'clock in the morning last night. It was seven hours of sleep. That's fair.
01:00SPEAKERSo yeah, I leapt out of bed and then I was like, "Well, shit, I guess I'm up now." Because the
01:05SPEAKERadrenaline was going. And so then I walked into the living room and I immediately got hit with,
01:09SPEAKER"Hey, what's for breakfast?" Picking pancakes or waffles or whatever. It's like,
01:13SPEAKER"I'm punting. I'm going to get donuts. They're delicious. Everybody loves them."
01:17SPEAKERSo breakfast or champions? Yeah, exactly. Homer Simpson loves them.
01:20SPEAKERWhy would you not eat donuts?
01:47SPEAKER[music]
01:53SPEAKERWelcome. Hello. Hello. It's time for another episode of Brad Willmake at Techbot. I'm Will.
01:58SPEAKERI believe it is the fourth episode. Is that correct?
02:01SPEAKERThere's questions about the numeracy. Zero is not a number.
02:06SPEAKEREpisode zero might as well not exist. We're just here making a podcast every week.
02:13SPEAKEREpisode zero is like the quantum super podcast. It both exists and doesn't exist.
02:19SPEAKERYeah. If you look at it too hard, it solidifies. But until you listen to it,
02:23SPEAKERyou can't tell if it's a real podcast or not. We've done three podcasts. This is the fourth one.
02:28SPEAKERYeah. This is number four. Episode four. We've talked about all computer stuff so far.
02:32SPEAKERHave we? But this week...
02:33SPEAKERGod, I guess so. I guess even the Apple stuff is kind of in that sphere.
02:37SPEAKERThat's a computer. Apple computers. That's what they used to be called.
02:40SPEAKERIt's a computer in your pocket. Yeah. This week, we figure we talk about
02:44SPEAKERsomething different and get into some... Talk about the food. Because it turns out
02:49SPEAKERa lot of cool technology with food and cool science with food these days.
02:54SPEAKERYeah. There's a lot of high technology enabling this decidedly low tech discipline.
03:00SPEAKERWell, it's... I don't know.
03:03SPEAKERNo, no. But I mean, you're right. It's funny because there's a lot of stuff out there now
03:08SPEAKERthat uses... That spun off from the rise of computers and phones and all that stuff. The
03:14SPEAKERInstant Pot is a classic example. Or the immersion circulators really are one too. They use
03:19SPEAKERtechnology that came around because of microcontrollers and microcontrollers exist
03:24SPEAKERbecause of robotics and phones and all of that stuff. Without small, low power, highly capable
03:32SPEAKERchips, your immersion circulator, your Instant Pot, that kind of stuff just doesn't exist.
03:37SPEAKERI don't even think about what kind of compute power is in the Instant Pot in the kitchen.
03:42SPEAKERYeah. Because you think about, let's say, a microwave.
03:46SPEAKERYeah. It does things, but you don't think about it having a microprocessor in it. It's like
03:52SPEAKERthe dream of putting the cell processor in your refrigerator.
03:56SPEAKERI never had that dream. That never quite came to fruition.
03:59SPEAKERThat was a bad idea. That's good that that didn't happen.
04:02SPEAKERWhat I mean is, obviously there are some kind of, I don't know, integrated circuits or something in
04:07SPEAKERthe device like a microwave to make it work, but nothing that is what I would call a computer,
04:11SPEAKERright? But now I guess that's changing. Yeah. This is one of those things that
04:16SPEAKERat first you hear this and you're like, "Well, why the fuck do I need a computer in my stove?
04:20SPEAKERThat's the most stupid thing in the world." To be honest, I'm not sure about smart ovens,
04:25SPEAKERwhich is a new category we'll talk about later, I guess. But think like an immersion circulator,
04:31SPEAKERa sous vide machine is what you probably think of it as, a lot of people think of it as.
04:35SPEAKERIt uses a microprocessor, a microcontroller to measure the temperature and adjust the
04:42SPEAKERheating element in it to maintain a really precise temperature. That's a thing that,
04:47SPEAKERI don't know, 10 years ago was really expensive and really hard to... 15 years ago was really
04:51SPEAKERexpensive and really hard to do. Now it's just an add-on cost that's negligible.
04:58SPEAKERThat's just down to the parts internally that are required to make it work becoming cheap at
05:03SPEAKEReconomy of scale, is what you're saying? Yeah. If you think about the compute power
05:08SPEAKERthat's in, say, a first gen Arduino, like a low-end ATmega processor, that stuff didn't exist.
05:19SPEAKERTwenty years ago, if you went to buy an espresso machine, for example, it had a thermometer in
05:23SPEAKERthere and it was just a mechanical thermostat that was tuned to whatever temperature they thought the
05:28SPEAKERboiler was supposed to be. Physically, when it reached the temperature, I'm making hand
05:34SPEAKERgestures here that people can't see, but when it reached a specific temperature, a piece of metal
05:39SPEAKERwould flip and that would either open or close a circuit. The metal would bend when it reached
05:43SPEAKERthe temperature and that was all the temperature control that that thing had. Now you can get a
05:48SPEAKERthermistor and a module that does PDWM that will flip the heating element on and off really quickly
05:54SPEAKERto maintain a really precise temperature for practically nothing. It's almost free and that
06:00SPEAKERopens up all sorts of possibility and it turns out more precision is good when you make food.
06:05SPEAKERI guess so. I don't know. I like to wing it. Look, there's a time for winging it and then
06:10SPEAKERthere's a time when you want a ramen egg with a perfect gooey yolk inside. The outside is cooked
06:18SPEAKERand then the inside is all custardy and delicious and you can dump that thing on a salad and it
06:23SPEAKERsmears up and it becomes dressing and it looks very good. We've already established that we're
06:27SPEAKERboth starving right now, okay? Yeah, that runny egg sounds really good. Let's maybe move on from
06:32SPEAKERgraphic descriptions of tasty food. Do you want to start with sous vide? We have an ANOVA, I think,
06:40SPEAKERthat we inherited from my girlfriend's brother that we have never used, so I don't have a ton.
06:46SPEAKERIn fact, I have no first-hand experience, but I'm familiar with the concept, obviously. So yeah,
06:51SPEAKERthe idea, if you don't know what the idea of sous vide is, I think it's French for under vacuum or
06:57SPEAKERin water. I don't remember. The upshot is if you cook a piece of meat in a skillet or on a grill,
07:08SPEAKERthe idea is that you put the protein in contact with a heating element that is much hotter than
07:14SPEAKERyou want the food to end up. So if you just put a steak on a griddle and let it go until it catches,
07:20SPEAKEReventually it'll catch on fire because the griddle's going to be 450 degrees. But really,
07:24SPEAKERwhat you want that steak to be is 125, maybe, at the high point. If you let the temperature
07:30SPEAKERequalize throughout the piece of meat, then it's ruined, basically. Well, if you let it equalize at
07:35SPEAKERthe temperature of the griddle, yes, you will ruin the meat. But the idea with sous vide is that you
07:40SPEAKERprotect the meat from water, usually putting it in a plastic bag, but then you cook it at the actual
07:46SPEAKERtemperature that you want it to end up. So you can control more precisely the reactions. Things
07:54SPEAKERhappen in food when heat is applied. The Maillard reaction is the famous thing that makes black char
08:01SPEAKERhappen on food. When you grill a piece of meat, all the nice grill marks are Maillard reactions.
08:07SPEAKERThat happens at 400 degrees Fahrenheit. So you want that to happen. But the actual cooking of
08:12SPEAKERthe meat, the breaking down of the proteins and destructuring the collagen and all the stuff
08:16SPEAKERthat you want to take a raw piece of meat and make it taste like it's been cooked,
08:20SPEAKERhappens at a much lower temperature. And the slaughtering of the bacteria that might be on it.
08:23SPEAKERYeah. And the pasteurization process. You do that on a grill by just torching the outside and
08:30SPEAKERhoping the inside gets to the right temperature. If you do it in the water bath with the sous vide,
08:35SPEAKERyou put it in the bag, protect it from the water so it doesn't end up like a horrible gray lumpy
08:39SPEAKERmeat mass. And then you can cook the meat for an hour in the water at the temperature you want it
08:44SPEAKERto end up. So you cook it at 125. So you end up with a perfectly rare cut of meat that is super
08:50SPEAKERgross and looks like a rare piece of meat. And then you can chuck that in the pan, hit it with
08:55SPEAKERa blowtorch, put it on the grill, put it on the broiler, whatever the hell you want to do to get
08:59SPEAKERthe Maillard reaction, which is an important part of the whole thing. You want both of those things,
09:03SPEAKERbut what you don't want to do is cook that expensive steak all the way through and end up
09:08SPEAKERwith a well-done piece of meat. I mean, unless you like that. And if you do, that's fine. I'm not
09:13SPEAKERgoing to judge, but you're a bad person. So, so for my own edification, if I try this, if so,
09:17SPEAKERif let's say you sous vide your piece of meat, you know, it's cooked through perfectly, but you want
09:22SPEAKERthat nice char on the outside. Do you want to go with like a super hot surface for a very small
09:27SPEAKERamount of time? That is that it's yes. Cause it's already cooked through, you know, I figured the
09:31SPEAKERmore heat you apply the, cause like, I guess what I mean is as opposed to an uncooked piece of meat,
09:36SPEAKERthere's a much greater risk of overcooking this thing, right? Because it's already partially cooked
09:40SPEAKERor it is cooked basically to the level that you want. It's it's easy. Like one of the early
09:45SPEAKERmistakes that everybody gets when they start doing sous vide meat is that you'll do that. And then
09:50SPEAKERyou'll do exactly the thing you say where you then make it gray all the way through. Cause you wanted
09:54SPEAKERto get a sear and either your grill or your griddle or your cast iron or whatever didn't get hot
09:58SPEAKERenough. So there's a couple of things you can, well, there's some things you can do to avoid
10:03SPEAKERthat. The modernist cuisine people who wrote the modernist cuisine cookbook and are actually,
10:09SPEAKERit turns out it's the company's owned by Nathan Mirvold. Who's bad. He's a patent trolls. We don't
10:13SPEAKERneed to get to that. They did a bunch of science and they were like, look, here's the way to do
10:17SPEAKERthis. The ideal way you take the, your sous vide steak and you dunk it in liquid nitrogen for four
10:23SPEAKERseconds, and then you dunk it in a fryer for four seconds. And it turns out the temperature
10:29SPEAKERdifference between the finished cooked piece of meat and the temperature of liquid nitrogen.
10:34SPEAKERAnd on the other side, the temperature between the, the finished piece of meat
10:38SPEAKERand the fryer oil is exactly the same. Wow.
10:41SPEAKERSo what you do is you're freezing just the few outside layers of the meat, and then you're
10:46SPEAKERimmediately flash frying the frozen meat. So you end up with this incredibly thick,
10:51SPEAKERincredibly crispy fried outer myarded reaction, myard reaction crust.
10:58SPEAKERGod, you're describing good food again. This is really very good.
11:01SPEAKERIt's the best steak I've ever had in my life. It was delicious.
11:03SPEAKERDid you do it yourself?
11:04SPEAKERNo, we went to Modernist and did videos there when I was at Tested. Before we realized Nathan
11:09SPEAKERMeerfold was a patent troll. Oops. So yeah, so like that's the, like in reality, most people
11:16SPEAKERdon't have liquid nitrogen on hand. And if you're making steak, you're probably not going to get the
11:20SPEAKERfryer out because that sounds like a monstrous thing to do. The JV version of that is to chuck
11:25SPEAKERit in the freezer for like three minutes after it comes out of the sous vide bath, like take it out,
11:29SPEAKERdry it off, chuck it in the freezer, and then put it on your griddle, on your stove top,
11:33SPEAKERon your griddle, on your grill, whatever. And that'll help you maintain that really nice
11:39SPEAKERdefinition between the myard reaction and the medium rare meat inside.
11:44SPEAKERBut you don't have to do just meat with the sous vide.
11:48SPEAKERYeah, I was going to ask if there are any other kind of like, any unconventional, because like,
11:52SPEAKERyou know, like rare meat is obviously the example, but then I've heard of people cooking eggs in
11:56SPEAKERthere, but like, is there any like less conventional stuff you can do?
12:00SPEAKERThere's a ton. The eggs poached in the shell are an incredibly useful thing to have around.
12:05SPEAKERYou can do those. ChefSteps has a good guide for eggs and it tells you how to do whatever kind of
12:09SPEAKERinternal consistency you want. We use those as a salad dressing a lot. So you'll have the poached
12:16SPEAKERegg, you crack it on top of your salad and stir it all up. It's delicious. I've made kale, like
12:21SPEAKERkale side dishes in there. So you run those at like 190 Fahrenheit. And what that does is it breaks
12:28SPEAKERdown the waxy cuticle on the leaf that gives the kale its bitter, kind of dense taste. It's
12:36SPEAKERunpleasant taste. And you end up with a really sweet, delicious green. You can do that. Like
12:41SPEAKERI put that in a Ziploc just with some like olive oil and pepper and stuff like that. And it's,
12:45SPEAKERit's delicious. The baller move that I realized a couple of years ago is that you can use this for
12:50SPEAKERcustards. So anything that requires pasteurization, you can pasteurize, you know, when you're killing
12:57SPEAKERbacteria, you can do it either at a high temperature for a really short period of time
12:59SPEAKERor a lower temperature for a long period of time. So if you want to make eggnog or ice cream and you
13:05SPEAKERdon't want to have to cook the custard by stirring for hours and hours and hours, you can just put it
13:09SPEAKERin a big baggie or in some Mason jars, sink it in the bath and do it for long enough to get the
13:15SPEAKERpasteurization done. I didn't, I didn't realize about killing bacteria that the, the hot and short
13:19SPEAKERor kind of cooler and longer strategy where I thought that there were bacteria that that's just
13:24SPEAKERlike generally had to be exposed to X temperature to, you know, cause like you see internal
13:29SPEAKERtemperatures for chicken and pork and stuff. And I just assumed that like, Oh, it has to be this
13:33SPEAKERtemperature at some point during the cooking or it's, it's going to make you sick. Or does it vary
13:37SPEAKERby food? I guess it varies by food. Cause it varies based on like salmonella dies at a different
13:42SPEAKERplace than trichinosis. Right. And some of the stuff like salmonella, I think the thing you're
13:47SPEAKERreacting to, is it actually the bacteria it's the toxin that the bacteria produces. So like,
13:52SPEAKERthat's why you don't leave your mayonnaise out in the sun when you're, you know, when you don't
13:56SPEAKERwant to eat mayonnaise, it's been out for hours and hours. The, cause even if you then heat up
14:01SPEAKERwhatever the mayonnaise is in, it doesn't take care of the toxin. It just kills the bacteria.
14:05SPEAKERThe, the America's Test Kitchen did a thing about the FDA food recommendations years ago.
14:12SPEAKERCause they, I didn't, I thought I didn't like pork chops when I was a kid because I'd always
14:17SPEAKERhad pork chops that were cooked to, I think 165, which is what the FDA recommends. It turns out if
14:23SPEAKERyou cook a pork chop to like 135, it's delicious and, and succulent and not like something to get
14:29SPEAKERbang on the table and it just shatters into a million pieces. And nobody's gotten trichinosis,
14:35SPEAKERthe thing that you're cooking to 165 to get from like commercially cultivated pork in 50 years or
14:41SPEAKERsomething. Well, it's the people get trichinosis from eating game, like elk and deer and stuff
14:46SPEAKERlike that. Not from eating, or boar, not from eating, not from eating commercially,
14:51SPEAKERcommercially farmed pigs. Yeah, that I guess, yeah.
14:57SPEAKERI should have looked this up before we came in here, but have you seen anything about pork
15:01SPEAKERsashimi? Not to digress too much, but there was like, there was some, some technique had been
15:05SPEAKERdeveloped in Japan that involved like, I want to say delivering piglets by cesarean or something
15:11SPEAKERlike that. Like they've, oh, gross. I hope I'm not off base on this, but I want to say I saw that
15:17SPEAKERlike the trichinosis was being passed on in the birth canal or something like that. I, man, I hope
15:22SPEAKERI'm, I hope I'm not misremembering that. Well, the trichinosis thing is a life cycle. Under,
15:27SPEAKERunder no circumstances should you eat raw pork based on what I'm saying. Don't eat, don't eat,
15:32SPEAKERjust generally speaking, unless you're buying it from someplace that says, Hey, you can eat this
15:35SPEAKERraw. Don't eat it raw. That's, that's a bad idea. Like people eat beef sashimi all the time,
15:40SPEAKERbut they do like flash freezing and stuff to make that safe. I had some raw horse in Japan.
15:47SPEAKERI don't know if I could eat horse bread. Was it good? It was good. Yeah. Okay. So yeah,
15:53SPEAKERthe eggnog and ice cream custard are my two, like in terms of the quality of life increases versus
15:58SPEAKERstanding over the hot stove and stirring in an ice cream custard for 40 minutes versus putting it in
16:04SPEAKERa bag and letting it rip in the, in the, in the sous vide bath. Big fan of that. It's a, it's a huge,
16:10SPEAKERhuge time saver. Both serious eats and chef steps have really good sous vide guides. If you,
16:17SPEAKERif you have one of those and don't know what to do with them, but make some ramen eggs for
16:21SPEAKERtomorrow morning, you'll thank me. Oh, that sounds so good. They're really delicious.
16:25SPEAKERMy last question about sous vide, if you probably want to move on, but in terms of cooking and
16:31SPEAKERplastic, is there anything to worry about there? I mean, you know, you see all kinds of stuff about
16:35SPEAKERBPA and other like unpleasant substances leaching out of plastics into food and water and something
16:42SPEAKERabout applying even low heat for a long time to a plastic bag. Doesn't sit especially well with me.
16:48SPEAKERI don't know. Well, so one thing is you're, you're applying a very low heat in most cases. Like if
16:53SPEAKERyou're cooking a piece of salmon, you're talking about 120, 100, you know, it's essentially like
16:57SPEAKERtap water temperature, not, not an actual, it's not like you're putting in a boiling water bath.
17:02SPEAKERYou can get a vacuum seal bags, which are food safe and are heat safe. So if you have like a
17:07SPEAKERvacuum sealer, those bags are fine. We, I can't remember who recommended this. It was either,
17:14SPEAKERI think it was the chef steps people said Ziploc brand Ziplocs are safe, but don't use like
17:21SPEAKERcheapo. You don't want to use an inexpensive zip baggy, like cheaper types of plastic material.
17:30SPEAKERI don't even know if that is plastic. What is that? I think it was more that they had confirmed
17:34SPEAKERwith the people that make Ziplocs that those, they weren't using the bad plastics. Not that
17:40SPEAKERnecessarily the other people are just that they, this was a safe recommendation. You can't be sure.
17:44SPEAKEROkay. Yeah. And, and again, it's like you're, I mean, we're, we've been talking about microplastics
17:52SPEAKERand teabags this week. So who, who knows at the end of the day, wait in teabags, I missed that.
17:57SPEAKERLike I saw, I saw that it had been found in most bottled water, but I had missed the teabag stuff.
18:02SPEAKERYeah. The, the teabags were the other one. I, I want to, I want to say I can't remember which
18:07SPEAKERbrands were affected, but yeah, people found microplastics in teabags that were not, I think
18:12SPEAKERthe organic ones were okay. I can't, I can't, I don't remember the details. I didn't read the
18:15SPEAKERwhole article. I drank a lot of tea, so that's a disconcerting to hear. Yeah. Well, just think,
18:20SPEAKERyou know, you're filtering out so it doesn't get to the ocean. That's good. You're doing your part.
18:23SPEAKERYes. Thanks. Thanks. It's a podcast with hopes, dreams, technology, and a little bit of dystopian
18:32SPEAKERnightmares. Yeah. It's easy to find these days. Yeah. You have an air fryer, which I know nothing
18:38SPEAKERabout. We don't have an air fryer and I'm curious about it because I think it sounded like it was
18:41SPEAKERjust a tiny convection oven to me. Yeah, I guess that's right. I mean, is that, I mean,
18:49SPEAKERis a convection oven what I think it is? Like it just kind of passes hot air over something.
18:52SPEAKERIt gets hot and there's a fan. Yeah. That's as far as I can tell, you know,
18:56SPEAKERI haven't stuck my head in there, but as far as I can tell, that's basically what that is.
18:59SPEAKERBut so, so what, why, why is it, why aren't they calling it like, is this just clever marketing?
19:05SPEAKERIs that why they call it an air fryer? You know, I'm, I'm no food scientist or anything,
19:08SPEAKERbut I have had that thought since we got it and started using it that like, you know,
19:12SPEAKERfrying obviously implies something is submerged in oil and generally not super healthy. And this
19:18SPEAKERseems much more, yeah, like an oven type situation, like the food that comes out of it seems a lot
19:23SPEAKERmore like something you would get if you baked it. So where does, are you supposed to just like toss
19:27SPEAKERit in oil or something before you chuck it in there and it just fries what's on the surface?
19:31SPEAKERI don't even think that is required. We've actually, we've made like skinless chicken
19:36SPEAKERbreasts in it before. And I think I'm trying to remember, I want to say they go straight in there
19:42SPEAKERwith, I mean, you can obviously you season them everywhere. There's definitely no like requirement
19:47SPEAKERthat things be oiled or lubricated or whatever before they go in there. I like that food lube.
19:53SPEAKERYeah. So what do you, what do you do in the, what do you do in the air fryer?
19:57SPEAKERUsually a fair amount of like, like root vegetables, like Brussels sprouts and
20:03SPEAKERstuff like that. Like I said, doing chicken breasts and like, so we, we started out doing
20:09SPEAKERskinless chicken breasts in the instant pot and we should probably talk about pressure cooking too,
20:12SPEAKERbut that turned out to be kind of a hassle because like we were searing it on the outside beforehand
20:18SPEAKERand then doing the pressure cooking and like that whole process, like, you know, the, the idea of a
20:24SPEAKERquick, easy pressure cooker, like suddenly became way less quick and easy. So yeah, it started
20:30SPEAKERfeeling like more trouble than it was worth, but then just started like checking them in the air
20:34SPEAKERfryer and they actually came out better than they did in the instant pot, which was kind of
20:38SPEAKERsurprising to me. Like what, what kind of texture do you get? Do you get like my art reaction on the
20:43SPEAKERoutside? Maybe a little bit. I mean, they are resting on a metal surface in there. Okay. But
20:52SPEAKERagain, I'm not a professional cook by any means. But it was, it was, it was completely palatable.
20:59SPEAKERI will put it that way. Like, okay. It was, it was like for salads and stuff. Is that
21:04SPEAKERyeah. Or in, you know, just, I mean, we've been trying to eat a lot healthier lately,
21:08SPEAKERso I'm just kind of eating a lot of plain chicken breasts, which
21:12SPEAKERthat's the way to go. Perfectly reasonable. The one other thing I will say, and this is like a
21:17SPEAKERnefarious use of this thing. But any kind of like frozen fried fast foodie type item
21:23SPEAKERcomes out super good. Like tater tots, like frozen, French fries, onion rings, like anything
21:29SPEAKERlike that is just very, like it elevates that. It elevates like cheapo junk food, fried junk food,
21:37SPEAKERfrozen stuff. Is it like cooking in the oven or is it like, like better than that? It's similar to
21:42SPEAKERthat. Like, like we also, like we went to a Five Guys one day and came away with like 800 times
21:49SPEAKERmore fries than we needed. That's how it works. Yeah. And, and threw those into the air fryer
21:54SPEAKERlater that day, like six hours later. And they came out like, like they were brand new. Like
21:57SPEAKERit was so good. Ooh. Yeah. So I'm really curious about that. Cause we do a lot of like, like we
22:02SPEAKERroast a lot of Brussels and asparagus and stuff like that, but often in the summertime, especially
22:08SPEAKERwe don't want to turn on the oven cause it'll heat up the whole house. Yes. And it seems like this is
22:12SPEAKERthe, like this thing is the solve for that. My, my complete layman's impression of this thing is that
22:19SPEAKERit is a good substitute for a full-size oven. Okay. You want to talk about, let's see, you
22:26SPEAKERwant to talk about rice cookers and Instapots? They're kind of in the same head space for me.
22:31SPEAKERYeah. I didn't, I just found out recently that Instapot can be a rice cooker, but I mean,
22:35SPEAKERwe have a dedicated one. It's not a good idea. No? No. So the knocking at Instapot is that the,
22:42SPEAKERthe pot isn't nonstick. So when you cook rice in it, it becomes the stickiest, gloopiest nightmare.
22:50SPEAKERIt's a scrubbing. So much scrubbing. Lose a nasty layer of rice all around the edges.
22:55SPEAKERIt's it's it's horrific. Yeah. And it's really hard to clean. So rice cooker, we bought a fuzzy
23:02SPEAKERZojirushi rice cooker years ago and ended up using it to cook almost all of like the grains
23:07SPEAKERthat you cook in water now. So rice, oatmeal, steel cut oatmeal, what's the corn stuff,
23:16SPEAKERpolenta slash grits, depending on which part of the world you're from, quinoa, yeah, all of the,
23:24SPEAKERall of the couscous, all of, all of your fancy grains, we cook in that thing and it is just
23:30SPEAKERthe best. And as near as I can tell, the only difference between the fuzzy ones and the non-fuzzy
23:35SPEAKERones is the fuzzy ones have a little bit of a temperature controller and, and like they monitor
23:40SPEAKERthe temperature and adjust versus just having one algorithm. Like, like ours has a button that says
23:46SPEAKERporridge or like sushi rice. And it has a little bit, it works a little bit differently based on
23:51SPEAKERwhich setting you have. When, when you say fuzzy, you mean like less fine user control?
23:55SPEAKERI think it means fuzzy in that it uses a fuzzy logic. It's it's a thing that you use before we
24:00SPEAKERhad access to PWMs, before we could do PWMs to do the temperature regulation. So it, it's a way of
24:07SPEAKERnot adjusting the temperature constantly. Like, so when you're adjusting the temperature on something
24:14SPEAKERlike this, the challenge is that the sensor updates maybe a little bit more slowly than
24:19SPEAKERthe temperature actually changes. And it ends up like turning on, turning off, turning off,
24:23SPEAKERturning off, turning on and turning off really, really fast. And that blows stuff up, or at least
24:27SPEAKERit did in the old days. So I think that's what fuzzy logic means. I don't know. I didn't never,
24:30SPEAKERI didn't think to look at that because that would have been really smart before we started the show,
24:34SPEAKERbut. So should I go out and get one of those? We have a, we have a tiger that we got on
24:38SPEAKERColeman street, which is basically San Francisco's actual Chinatown. Yeah. And it is just purely
24:45SPEAKERmechanical. It's got one switch on it. It's on or off. That's it. And it's been working fine for rice
24:50SPEAKERfor some number of years, but I don't know, like what is the feature set that would, that you can
24:57SPEAKERoffer that would sell me on going out and getting something better? So if you leave the rice in
25:00SPEAKERthere, so often when we do oatmeal and so we'll do oatmeal in the morning, it has a timer. So I
25:06SPEAKERcan load up the oatmeal at night before bed and set it to turn on at like six o'clock or set it to
25:11SPEAKERbe ready at six o'clock in the morning. And then it'll sit there and kind of continue to stew for
25:15SPEAKERthe hour between six when we, when, when it turns on and when it's done and six 30 or seven when we
25:22SPEAKERcome sit down to eat. And it doesn't like scorch the bottom or torch it or anything like that. If
25:27SPEAKERwe don't come take it out when immediately when it's done, I think is the other benefit. I don't
25:31SPEAKERlike, if you have my feeling on all technology stuff is that if you have something that's
25:37SPEAKERworking and you like it, there's don't upgrade just for the sake of some bullshit box feature.
25:43SPEAKERRight. It works. You know, it cooks rice. The rice sits there for a couple of days and is
25:48SPEAKERstill edible at the end. Okay. So that's good. That's that was the question. Yeah. Do you,
25:52SPEAKERcan you do like polenta and stuff? Like we make grits in there all the time. We've never really
25:55SPEAKERtried that stuff. I don't, I can't, honestly, I can't think of a single time we've made anything
25:59SPEAKERbut rice in there, which is maybe a failure of imagination, but I don't know. We eat a lot of
26:03SPEAKERrice. The oatmeal, the oatmeal alone, like honestly, if I was looking at what we use our
26:10SPEAKERrice cooker for, it's mostly an oatmeal cooker and then an occasionally some other shit cooker.
26:14SPEAKERSo are we talking steel cut or rolled or what, what are we doing? So look,
26:18SPEAKERI'm going to tell you a secret steel cuts. Great. Now, if you do three quarters of a part,
26:24SPEAKERsteel cut one quarter of a part rolled, and then four parts water, at least in ours,
26:31SPEAKERit makes the best oatmeal I've ever had in my life. Is that like, are you kind of getting
26:34SPEAKERthe creaminess of the rolled oats, but the texture and nutrition of the. Exactly. Interesting.
26:40SPEAKERHigh fiber of the steel cut. Yeah. So I don't know if you've ever had the oatmeal that they sell at
26:46SPEAKERStarbucks, but it's, that's, that's what, that's the secret of that oatmeal is that they do a
26:50SPEAKERlittle bit of rolled oats and a little bit of steel cut. Interesting. And I tried a bunch of
26:53SPEAKERdifferent ratios and then I went to the internet and just Googled how to make Starbucks oatmeal
26:58SPEAKERat home. I think that was what I was told. I really recommend it. I think I might make
27:01SPEAKERan unprecedented move and make oatmeal for dinner tonight. Just to try that out.
27:05SPEAKERMadness. Do you, do you, while we're talking about the oatmeal, you know, the egg thing, right?
27:11SPEAKERSo you can just crack an egg into that bowl into the like, once the oatmeal is done,
27:15SPEAKERjust crack a raw egg in there and stir it up and let it sit for a minute. In the pot or after
27:19SPEAKERyou've already played in the pot. Okay. You won't even know there's an egg in there. Huh? Yeah. It
27:24SPEAKERjust makes it really unctuous and delicious. Stirring it around in there and letting it
27:27SPEAKERdiffuse. Letting it, yeah, like mixing it in with the, with the oatmeal. Interesting. And then you
27:32SPEAKERget like a nice hit of protein along with all your, your grains and carbs. Well, I will frequently
27:36SPEAKERjust fry an egg and throw it on top of the oatmeal. But I, that sounds awesome. I tend to
27:41SPEAKEReat savory oatmeal, which a lot of people react violently to. So I don't know. I like a savory.
27:46SPEAKERYeah. I'll do a savory oatmeal. Totally. I like, like, like I'm a savory grits guy too, right? I,
27:51SPEAKERwhen I make grits, I put butter and maybe a little bit of salt on there. Is there any other kind?
27:55SPEAKERSome people put sugar on grits in different parts of the country. I know they're monsters,
27:59SPEAKERmonsters. Black pepper and cheese or red eye gravy. That's it. Oh man. Cheese grits in the,
28:05SPEAKERin the rice cooker. I did cheese grits. I did cheese grits last weekend and I did
28:11SPEAKERlike a couple of cuts of cups of grits. And then I put a quarter of a cup of cheddar,
28:16SPEAKERof sharp cheddar. So sorry, three quarters of a cup of sharp cheddar and quarter of a cup of parm.
28:20SPEAKERAnd it was amazing. It was the best, best cheese grits I've ever made. And a shitload of butter.
28:24SPEAKERAll right. This is terrible. Why are we doing this to ourselves? I think we might have to take
28:29SPEAKERa break. I'm just going to go like find a string cheese and shove it in my face or something. Let's
28:34SPEAKERtake five and reconvene. What do you say? Be right back.
28:43SPEAKEROkay. Well, I think we've been dancing around it, but, uh, instant pot has come up. The ultimate
28:50SPEAKERgift of 2018. The thing I feel like we may have been dancing around is, and you tell me if I'm
28:56SPEAKERoverreacting here, but is the instant pot, maybe not everything it's cracked up to be.
29:01SPEAKERWe use ours a lot. I was skeptical when Gina was like, Hey, um, I want this for Christmas
29:10SPEAKERa couple of years ago. And I went out and found one and brought it home and all that. Uh, so,
29:15SPEAKERokay. First off instant pots of brand. The thing that you need to know is it's an electronic
29:20SPEAKERpressure cooker and all electronic means is that it won't like, it has sensors inside that prevent
29:25SPEAKERit from getting that make it turn off if it gets too hot or under too high pressure. Unlike say
29:30SPEAKERa stove top pressure cooker, which is basically a bomb that you put on your stove and hope that the
29:35SPEAKERmechanical overflow vent will, will work itself out. Um, so yeah, like I really like it. I'm I'm,
29:43SPEAKERI would consider myself a fan. We use it probably twice a week. Okay. I don't know. Do you, do you
29:47SPEAKERguys have one? Yeah, we do. And like I said, we were doing the chicken breast in there for a while
29:51SPEAKERand that was a major hassle. So we gave that up. I mean, it's not a bad thing, but like, I, I feel
29:57SPEAKERlike I've gone the other direction that a lot of people have gone where most people look at it and
30:00SPEAKERsay, Oh, that's some flash in the pan. You know, just kind of late night, Ron Popeil kind of. Yeah.
30:07SPEAKERAnd then it turns out to be super useful and versatile. Whereas I feel like we were having
30:11SPEAKERa lot of luck with it early on and now we never use it. So let's see the stuff that we use it for
30:16SPEAKERa lot are like braces. So like making beef stew or enchiladas or something like that. Something
30:23SPEAKERthat you want to cook some protein and a sauce for, for what would be probably a long period
30:28SPEAKERof time on a stove top is like 20 minutes on that thing. Um, we do, we do corn on the cob in it in
30:36SPEAKERthe summer, which I was shocked worked. It's like a three minute cook. Once it gets going.
30:41SPEAKERUm, we do, let's see, I made a list. We make risotto in there, which usually is like a half
30:47SPEAKERday stirring adventure. I hate stirring. Uh, Gina makes hard boiled eggs. We do spaghetti.
30:55SPEAKERWe've made yogurt a couple of times. So that's kind of more of a science project for the kiddo
30:58SPEAKERthan anything else. Um, so yeah, like we, we, it turns out we use it a couple of times a week on
31:03SPEAKERthe rag. So I, I, I feel like it's like, I think for me, it's that I, maybe I always wanted a
31:11SPEAKERpressure cooker and didn't realize that I wanted a pressure cooker. Cause we do a lot of like short
31:14SPEAKERribs and stuff like that. Like the thing it's good, good at is braising meat, which is a way
31:18SPEAKERto make a cheap piece of meat taste really good. Totally. Yeah. It doesn't work for that. Uh,
31:23SPEAKERactually do you want to just talk about like what the physics are of a pressure cooker? I mean,
31:26SPEAKERdoes it have something to do with like the, the way that the boiling point of water changes based
31:31SPEAKERon the surrounding pressure or is it, or is it funny you say that bread? Yeah, that's exactly
31:36SPEAKERwhat it is. Is that what it is? Okay. That's what I assumed, but I'd never actually looked it up.
31:39SPEAKERYeah. So, um, the thing you're referring to is called Boyle's law. And the idea is that
31:43SPEAKERyou can map, um, the boiling point of water along a curve, a couple of curves that intersect in
31:49SPEAKERinteresting places, um, based on the temperature and pressure of the surrounding air. So like
31:56SPEAKERthe higher the air pressure, the lower the boiling point of water. And that means that you can, uh,
32:03SPEAKERsorry, that's not right. The higher their pressure, the higher the boiling point of water.
32:06SPEAKERIs that right? Yeah. You go up, it gets lower. You come down, it gets hotter. Yeah. So, um,
32:12SPEAKERthis is why it's one of the reasons that like when you buy, say, if you making Nestle Toll House
32:18SPEAKERcookies and you live in Colorado at 5,000 feet, you have to use the high altitude recipe for that
32:26SPEAKERversus us at sea level, because the boiling point of water is a little bit different for us than it
32:31SPEAKERis at altitude. It's a little bit lower altitude. So the reactions that happen at 212 degrees
32:37SPEAKERdon't necessarily happen at, um, at, at, uh, the boiling point of water, which is going to be 190
32:44SPEAKERdegrees or something at 5,000 feet. Uh, we're talking about Fahrenheit. For Celsius, that would
32:49SPEAKERbe like 194 probably. I don't know about that. Um, the thing that happens with the pressure cooker
32:58SPEAKERis the steam in the pressure cooker can get to a temperature that's hot enough to make things like
33:03SPEAKERthe Maillard reaction happen. So like if you braise a short rib or something, normally in a,
33:09SPEAKERin a stove top, you have to do that over a really long period of time. Cause you need that stuff to
33:13SPEAKERhappen gradually and slowly. But if you do it in the instant pot, the steam will be 400 degrees,
33:18SPEAKERjust like the oven inside of your oven would be. But because steam transfers heat much more
33:23SPEAKERefficiently than the air that's inside your oven, it's going to cook way faster. Um, and that means
33:28SPEAKERthat things like collagen break down. So you, if you have a really gnarly marbled piece of meat,
33:34SPEAKERit'll get all broken down and tender and delicious and there'll be a bunch of good fat in the,
33:38SPEAKERin the pot and all that stuff. I'm very hungry right now. This is a horrible, we've done a
33:46SPEAKERhorrible thing. So think about the word marble just sounds so succulent. Yeah. Just think about
33:50SPEAKERhow good those short ribs would be. They'd put it in for an hour. And I mean that, and just to be
33:55SPEAKERclear, like we make sure we have a short rib recipe that we make sometimes for special occasions.
33:59SPEAKERIt's like three days of cooking off and on. So you cook, you cook for like an hour or two,
34:04SPEAKERand then you put it in the fridge and let it rest for a while. And then you cook for an hour or two
34:07SPEAKERthe next day, and then you let it rest for a while. And then you cook it, finish it the last day. And
34:11SPEAKERyou can make something that's not quite as good as that, but really, really close in like an hour
34:16SPEAKERand a half. I did actually want to say just to frame the proceeding discussion that I think maybe
34:20SPEAKERyou guys are working with a kind of a broader and deeper skill set than we are in general,
34:24SPEAKERbecause I've had your Thanksgiving dinner and I mean this, this, this kind of like elaborate
34:29SPEAKERmulti-day cooking thing is seems to be a specialty. We like, we like to like, if we're going to have
34:35SPEAKERpeople over for a big meal, we'll go a little bit overboard. But, but yeah, like it, it's kind of,
34:43SPEAKERI mean pressure cooker is kind of a time machine, right? Like it doesn't do anything that you can't
34:48SPEAKERdo in a roasting pan in a 200 degree oven over a really long period of time. You just don't have to
34:54SPEAKERbabysit it. Yeah. And you can do it overnight. And like, the other thing is like for spaghetti,
34:59SPEAKERGina will brown ground beef in the, in the bottom of a pan, dump a tub of spaghetti sauce in there,
35:04SPEAKERput some uncooked noodles in and fire it up for like four minutes or something. And all of a
35:09SPEAKERsudden we have like a really nice, it's a little, I mean, I, I asked Kenji about this and he, he did
35:15SPEAKERnot, he was Kenji, Alt Lopez. He was not impressed, but, but, but you know, for feeding, feeding the
35:26SPEAKERfamily on Tuesday night, when you have eight minutes to make dinner, it's great. That sounds
35:29SPEAKERincredibly recommended. That makes me want to go get that thing out right now. You should go get
35:33SPEAKERthat thing out. You can make spaghetti. You can make some oatmeal. You got, you got like three
35:36SPEAKERdays worth of meals planned already here. Spaghetti, no meal. That's dinner tonight.
35:40SPEAKERSo I'm, I'm really curious about smart ovens. Cause I've, I follow a bunch of like food tech
35:45SPEAKERpeople on Twitter and there's, there's this June thing that came out. I think it was a Kickstarter
35:50SPEAKERand Indiegogo or something, or maybe just a maybe just like a third party kind of crowdfunding
35:56SPEAKERcampaign. And they're the smart ovens. At first I thought the smart was, Hey, there's like a camera
36:02SPEAKERinside or something and scans a barcode and then it knows to cook up your stove for lasagna at
36:07SPEAKERexactly the right settings. That's some like Jetsons type shit. I feel like, look, I want
36:13SPEAKERto put a pill and add some water and explodes out. Yeah, exactly. But it seems like they're doing,
36:21SPEAKERit seems like they're just making really souped up like toaster ovens. Right. So it's like a
36:27SPEAKERtoaster oven. That's also a microwave oven and also as an air fryer and then probably like does
36:33SPEAKERyour taxes or something. I don't know. I don't know what else sounds okay. But, but unlike like
36:39SPEAKERif you want to, if I was making a knock against kitchen equipment, it's that the people that make
36:44SPEAKERthe UI, like the, honestly, the person who designed the user interface and user experience for my
36:51SPEAKERmicrowave oven, it should be tried in the fucking Hague for war crimes. Definitely identify with
36:55SPEAKERthat feeling. Yes. Yeah. Cause like, I don't need a fucking fish button on my microwave oven,
37:01SPEAKERbut there's one there who's going to warm up. Speaking of crimes against humanity,
37:07SPEAKERputting fish in the microwave. No, it's, it's wrong. There's like a popcorn button,
37:11SPEAKERbut it doesn't, it doesn't have like, it doesn't the language that it speaks in the language on
37:16SPEAKERthe bag of popcorn. It's like you have to put in the weight of the popcorn and it turns out
37:20SPEAKERthe bag doesn't tell you how much the popcorn inside it weighs. So I just make popcorn on the
37:24SPEAKERstove top. That's a, that's a different thing. But, but yeah, so I I'm curious cause like with
37:29SPEAKERthe jewel, with the June rather, you can say, Hey, I want to do a, I I'm putting a meatloaf
37:36SPEAKERin here for 18 and I, and it just knows that that goes for 18 minutes or something. I don't know how
37:41SPEAKERthat works. I'm curious. So you, did you buy one of these? Oh no, no. Oh, Oh, Oh, Oh. Yeah. We
37:47SPEAKERtalked briefly before about the little meat thermometer we got. Oh, the meat thermometer.
37:52SPEAKERYeah, yeah, yeah, yeah. That's really important. Well, I was, so I was surprised. I mean,
37:58SPEAKERit's like kind of high tech, but I was actually surprised. It's not
38:01SPEAKERas high tech as I would expect these days. It's basically, did you get the luck? It's a,
38:04SPEAKERit's a meat thermometer that goes into the meat in the oven and just sits in there the whole time.
38:08SPEAKERAnd there's a little wire that runs out to a little readout and you literally just close the
38:13SPEAKERoven door on that wire and just kind of, you know, magnet the, the display device to the front of the
38:20SPEAKERoven. So, so there's a couple of really inexpensive tools that everybody should have. And one of them
38:26SPEAKERis an instant read thermometer or, or like a thermometer you can leave in the oven. It turns
38:31SPEAKERout the oven's a Faraday cage and you probably shouldn't put batteries in there. So like wireless
38:35SPEAKERstuff is not great in the inside. Okay. So that's why, that's what I was going to say was I'm
38:39SPEAKERsurprised there's not like a Bluetooth version of that, but I guess that, that explains that then.
38:43SPEAKERYeah, no, yeah. The oven, the oven pan, the, that whole metal frame around the oven is going to make
38:47SPEAKERstuff not, not do what you want. But a good instant read thermometer is, is great. Somebody
38:53SPEAKERgave me a thermo pen for Christmas years ago, which is like a fancy, it's like, I think it's
38:58SPEAKERlike a hundred dollar NSF certified national science foundation certified instant read
39:04SPEAKERthermometer. And like literally when you're putting it into a piece of meat, you can see
39:08SPEAKERthe temperature change as the probe goes into the meat. Like it's, it's, it's bonkers. You don't
39:14SPEAKERneed that. You can get an analog instant read thermometer at the grocery store for like $3.
39:19SPEAKERAnd as long as you make sure it's calibrated right, by putting it in a boiling pan of water
39:23SPEAKERand maybe putting in some ice water. So you know that it reads zero and 212, right. And you'll get
39:27SPEAKERwhere you need to be. You're, you're good. A good kitchen scale that is, holds two or three pounds
39:35SPEAKERand has like a gram precision is super useful if you're baking. And really for everything,
39:42SPEAKERlike you can use it to make sure that your, your, your, your recipes are all right. So much more.
39:48SPEAKERThose are things that like a lot of people don't have. Well, is it though? Really? Because like
39:53SPEAKERyou're scooping the stuff out using a measuring scoop and then you're probably putting into a bowl.
40:00SPEAKERSo why not just put the bowl on the, on the scale. And as you're scooping, just look at the number
40:04SPEAKERinstead of trying to like level off the top of the scale and hoping that your flour hasn't gotten
40:08SPEAKERcompacted. Let me offer an alternative method. What if you just eyeball it and throw it in there
40:14SPEAKERand cross your fingers? That's how I cook. But again, I'm not rising to the heights that you are.
40:21SPEAKERWell, but no, no. I mean, we're not doing anything super fancy. The, the thing, the thing is like
40:26SPEAKERmaking biscuits that works great or pancakes. Right. But if you want to make a cake or a souffle,
40:31SPEAKERyou need to get it, get all your shit right. I haven't tried that before. Yeah. Yeah. But I mean,
40:36SPEAKERyou can't make cake and pie crust and stuff like that. It helps such people away. Yeah. I'm trying
40:41SPEAKERto think that there's a bunch of weird stuff that I've seen over the years that everybody has told
40:44SPEAKERme is the next thing coming in food tech. Yeah. Speaking of technical, you, you, you made a list
40:49SPEAKERof some, you know what? I'm just gonna let you talk about it. There's some stuff on here. So
40:53SPEAKERa nitrogen Dewar. I mean, if you want to do the cryo frying that we talked about before that you
40:58SPEAKERneed the nitrogen. Yeah. Who doesn't? I bought a nitrogen Dewar years ago so we can make nitrogen
41:05SPEAKERice cream. I think I brought it to giant bomb once upon a time and maybe we used it to make cheese.
41:12SPEAKERWe made nacho cheese ice cream in a disastrous big live live show segment. Yeah. It's that stuff's
41:19SPEAKERgood. Like it's, it's, it is, Dewars are less expensive now than they ever have been because
41:24SPEAKERof Amazon and Chinese Dewar manufacturers. There's still like a couple of hundred bucks
41:29SPEAKERand then it costs like 20 bucks to fill the thing to get five or 10 liters of nitrogen from your
41:34SPEAKERlocal air gas or whatever your nitrogen supply places. It's cheap. I mean, and, and like five
41:41SPEAKERliters of nitrogen will make five quarts of ice. Basically it'll evaporate away because of air,
41:47SPEAKERbecause of the temperature in the room before you actually can use it all unless you're just making
41:51SPEAKERa ton of ice cream one day. But it's easy to use. Like you just pour it in to like a kitchen aid.
41:57SPEAKERYou put your ice cream custard in the kitchen aid and then set it to stir slowly and pour the
42:02SPEAKERnitrogen in really, really slowly. And you'll have this really smooth, creamy, awesome, totally frozen
42:07SPEAKERice cream in like two and a half, three minutes. I have another question. Yes. What is a rotostator?
42:13SPEAKERSo you know what an immersion blender is, right? It's like a stick blender with a little blade on
42:17SPEAKERthe bottom. Yeah. You put it in, you can, it's a good way to whip eggs. If you need to, if you
42:21SPEAKERneed to make like stiff egg, stiff peak egg whites for something. And a rotostator is like a super
42:27SPEAKERduper version of that where, instead of having blades that spin, it has just a tiny, tiny gap
42:36SPEAKERbetween, I don't know what the top of a castle is called, but you know like the top of the castle
42:42SPEAKERwith the blocks and then there's a gap and then there's a block and then there's a gap. Sort of
42:46SPEAKERrampart? It looks like that. Yeah. Rampart, whatever. And then there's a circular thing
42:50SPEAKERinside there that basically catches stuff and it turns whatever you're trying to grind up into like
42:57SPEAKERthe finest possible components. Cause you get them in different, different gaps between that thing.
43:03SPEAKERThe modernist people use those and actually a lot of fancy restaurants use this now. They'll use one
43:07SPEAKERof those to grind up something like pistachios, something that's that has like protein and fat and
43:13SPEAKERother stuff. And it makes it into like a really smooth emulsion. And then you pour liquid nitrogen
43:18SPEAKERin that and it'll freeze up and it tastes like gelato, even though it's literally just pistachios
43:23SPEAKERand a little bit of sugar. That sounds incredible. That sounds bananas. That's wild. Yeah. I mean,
43:28SPEAKERI guess actually it's pistachios. Could you do that with peanuts and like, and have it be kind
43:33SPEAKERof a peanut butter sort of thing? So the fat content of the nut has to be right. I don't know
43:37SPEAKERif peanuts would work because they're, I feel like it has to be tree nuts. I feel like they tried to
43:42SPEAKERdo almonds and they were not fatty enough. But I mean, you could always like, it's like, you know,
43:49SPEAKERice cream is an emulsion between fat and milk and sugar and like, you know, then you, when you make
43:56SPEAKERit the custard, it all gets glued together. Or if you're doing Philadelphia style ice cream, it's
43:59SPEAKERjust emulsed and you freeze it before it separates. But yeah, the pistachio stuff was pretty amazing.
44:07SPEAKERI don't know that anybody's going to ever buy a rotostator because it's a kind of precise piece of
44:11SPEAKERscientific equipment and nobody's made a home version yet, which is a bummer.
44:15SPEAKERI want something I can just put on my KitchenAid stick mixer and it's just like a dongle that comes
44:19SPEAKERon. Anyway, we'll see. What other weird things? I feel like there's a lot of stuff happening in
44:25SPEAKERfood tech about around reducing food waste, helping us save. There's a stat that those
44:31SPEAKERpeople always throw around. That's like 40% of all the food that people buy gets just tossed
44:36SPEAKERwithout being eaten. So like all of our food problems could be solved by just
44:41SPEAKERthrowing out less food, making food last longer, throwing out less or telling people what they
44:46SPEAKERhave so they can not stare at the empty open fridge and be like, "What am I going to make
44:50SPEAKERtoday? I don't know." It's what we always do. Maybe if you ate the food you bought,
44:54SPEAKERyou wouldn't have the problem. I mean, it's a good strategy. Plan your meals before you go
44:58SPEAKERto the store is the solution to that. But what kind of mad people can do that?
45:03SPEAKERNobody likes doing homework, man. No, homework sucks. But yeah, I'm curious
45:09SPEAKERwhat people think about this in particular. Do you like having technology in your kitchen?
45:19SPEAKERI'm asking you, and I guess reader feedback too, listener feedback. I'm kind of traditional.
45:27SPEAKERWe bought the immersion circulator, and that was a real eye-opening moment because it just
45:34SPEAKERtakes the risk out of cooking a really expensive piece of meat. If you buy a prime rib or something,
45:40SPEAKERyou can do the hard part. It makes the hard part easy, and it means you're not in danger of
45:45SPEAKERdestroying $100 piece of meat or $50 piece of meat or whatever it is you bought.
45:49SPEAKERDamn, that's a high-class piece of meat. Well, maybe it's like for six people probably.
45:53SPEAKEROh, sure. Yeah, six or 10 people depending on how they-
45:57SPEAKERSide of beef. Yes, exactly. We're not
46:00SPEAKERcooking steamship rounds over here. No, maybe you're not.
46:03SPEAKERI don't think you can steamship round. Oh, well.
46:05SPEAKERI'm coming to your house for dinner if you're making a steamship round.
46:08SPEAKERYeah, so what do people think about technology in the kitchen? Do you like it? Do you not like it?
46:12SPEAKERWhat do you know? You can tell us @sweatpantstechpod on Twitter or
46:21SPEAKER@techpod@content.town via the emails. That's a great domain. I just want to say.
46:27SPEAKERI'm very pleased that I bought that when I did because I feel like the window on content.town
46:31SPEAKERwas closing rapidly. Your domain choosing skills.
46:35SPEAKERYes. They're quite refined.
46:38SPEAKERThank you, sir. We have an email speaking of-
46:42SPEAKEROh? Yes.
46:44SPEAKERWhat, are you saying somebody listens to this thing?
46:45SPEAKERThere are people that listen to this. Oh, man. I'm so sorry.
46:48SPEAKERNo, don't apologize. They signed up. They had to click a thing. Roland wrote in to say
46:56SPEAKERabout Chrysler's involvement in network standardization.
46:59SPEAKEROh, man. Because we talked about this last week.
47:00SPEAKERYeah, this is a hardcore topic. Good old RFC 1981.
47:06SPEAKERYeah. Somebody suggested that we should just read particularly noteworthy or interesting
47:12SPEAKERRFCs on the podcast. I was like, "That is really optimistic about what people are willing to listen
47:19SPEAKERto." That is a deep rabbit hole to go down. Also, what does RFC even stand for?
47:23SPEAKERRequest for comment.
47:24SPEAKERRequest for comments. Okay, sure.
47:27SPEAKERRoland says, "Enjoyed the internet episode. Just wanted to provide a little background on why
47:31SPEAKERChrysler was involved in some of the networking RFCs you talked about. Before privately routable
47:36SPEAKERnetwork addresses were introduced." That's the one I showed at 168 and those guys.
47:42SPEAKER"Every computer on a network had a publicly routable address. That meant that anyone could,
47:47SPEAKERin theory, send a message to any other computer. Although, in practice, there were often odd
47:51SPEAKERgateways or other systems that sat along network paths and filtered traffic, probably firewalls
47:55SPEAKERand stuff like that. Chrysler, at the time, had a large network and wanted a way to partition it so
48:00SPEAKERthat their internal systems weren't publicly routable. Moskovitz was actually the person
48:05SPEAKERwho originated the private address scheme that allows for this, hence why he and Chrysler is
48:10SPEAKERlisted as an author on RFC 1918." Which is actually relatively readable if you want more
48:16SPEAKERcontext on the reasons that were presented at the time for creating this public-private split.
48:21SPEAKER"During the early days of the IETF, the internet standards body that publishes RFCs,
48:25SPEAKERit was not uncommon to see contributors from larger non-tech industries, but this has become significantly
48:30SPEAKERless common in the last 10 or 20 years, as specialization in tech has condensed into a handful
48:35SPEAKERof large companies." Hope you find this interesting. I did. I thought that was really
48:39SPEAKERinteresting. - That's cool, yeah. I guess, I mean, there were just a bunch of big old companies back
48:42SPEAKERthen doing their regular business and starting to interface with the internet as they did it, right?
48:47SPEAKERLike, obviously, Chrysler's in the business of selling cars, but they just happened to be using
48:51SPEAKERthe nascent internet to try to do it. - Yeah, I think that's right. That reminds me,
48:56SPEAKERthere's one correction from last week. I know corrections ruin podcast, but I said that the
49:02SPEAKERsubnet mask defines the router, which is not correct when you're talking about IP address
49:07SPEAKERranges. The subnet mask defines all the computers that can talk to each other, and then the DHCP
49:12SPEAKERserver tells you where the router is in that subnet. And you can have multiple routers,
49:16SPEAKERbut for the most part, people usually only have one, at least at home.
49:19SPEAKER- The subnet mask, it all kind of defines the space of the address range, right? The size of
49:26SPEAKERthe network. - Yeah, exactly. A couple of people wrote in on Twitter, and I didn't think to pull
49:31SPEAKERthese and told us about some of their favorite massive network outages. And it seemed like the
49:37SPEAKERcommon thread was that it's usually, that usually happened because one router would say, "Hey,
49:42SPEAKERI could talk to all these computers on the internet," but they really couldn't.
49:45SPEAKER- Yeah, that past you were just talking about where everything was addressable by everything
49:50SPEAKERjust sounds like absolute bedlam. - I cringed. It seems like a nightmare.
49:56SPEAKER- Yes, it sounds both magical and nightmarish. - Yeah, imagine being able to ping Bob Jones over
50:04SPEAKERin accounting at Chrysler's IP address from whatever university terminal you were on in
50:09SPEAKERprobably 1985 or something. - I would really rather not ping
50:13SPEAKERBob Jones in accounting if I can help it. Thank you.
50:15SPEAKER- Oh, I mean, look, Bob knows people, so he can get some business done.
50:19SPEAKER- That's true. - I think that's as good
50:21SPEAKERa place as any to wrap it up. - Okay, yeah, we need to make dinner on both ends.
50:26SPEAKER- Yeah, I'm super duper hungry. - Not eating all day.
50:28SPEAKER- Yeah. Okay, well, thanks for, as always, if you enjoy the podcast, reviews on iTunes are
50:35SPEAKERincredibly welcome. We love that. We've gotten a bunch. People are very kind. One person gave us
50:40SPEAKERone star. That's fine. If you don't like it, yeah, give us the feedback. We can take it. We're big
50:44SPEAKERkids. And you can find us on Twitter, Brad. - Yes, @bradshoemaker.
50:54SPEAKER- I'm @willsmith. The show is @sweatpantstechpod, I think.
51:00SPEAKER- Yes, for now. - Yeah, for now.
51:02SPEAKER- Until we either decide to rename the show that or rename the Twitter account to something else.
51:07SPEAKER- Exactly. If you want to send us a message on Twitter to the TechPod,
51:13SPEAKERthat's great. If you want to send us an email, that is techpod@content.town.
51:18SPEAKERAnd I guess we'll see you all next week. - All right, let's go eat.
51:20SPEAKER- Bye.
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