58:56 Absolutely. Good apple seed, especially if it's mature, is one of the most delicious things you'll ever have. I mean, they're just tasty. But it's a cyanide thing. You can't eat more than a few of them. You can have one or two. Of an apple seed? Yeah. If you had a, I think a tablespoon of apple seeds, you're risking health problems. Because of the cyanide? Yeah. Wow. Well, that is news. Thank you. That's a, that's a, it's a no agenda health tip. Don't eat too many apple seeds, kids. But if you get a real strong whiff of almond extract smell, and that's what the smell would be exactly like. If you get some good almond extract and you sniff it, that's what cyanide smells like exactly. And if you get a real strong smell of that somewhere, you know, if you can't hold your breath, you're screwed. So you had more health and food safety tips?
59:57 for today? Well, yeah. If you want to get into it, if you got it, we do don't have a jingle. Somebody says, by the way, in the food news. I didn't get the jingle. We got a food jingle. Yeah. Is that forwarded to me? I thought so. We'll use it next week. What's it called? What was it? You don't remember. I'm in Gmail so fast. I can't use the jingle because I haven't got the sound effect machine on my side. But there's an article. You can go to Wired, look at it. People should look, check this out. So here's what, I'm going to give you a genesis of how I've come to certain conclusions. based on the news that we've been doing over the past few months and the fact that I was at a used bookstore and saw Thomas Keller's cookbook on a process of cooking called sous vide. It's spelled S-O-U-S-V-I-D-E. So there's two things that happened in the news that were interesting. One was the smear campaign against Gordon Ramsay and the other one was the food poisoning incident at the Fat Duck in England.
1:01:05 Right, right. That was where they had to close it down, right? The Celebrity Chef. Right. So, as soon as I saw this book, and I realized by the way, I've had this kind of cooking a couple of times. In fact, I had some in Holland. I had a piece of veal that was prepared with the sous vide method. I just a bunch of things fell into place and let me explain. First of all, Gordon Ramsay was accused of using baggy food, you know, stuff in a plastic bag and you know, he's taking as though it was a shortcut when in fact, obviously, Ramsay is experimenting with this cooking technique which involves taking a piece of food
1:01:42 putting in a vacuum sealed cryovac bag, sucking all the air out of it, throwing it into a water bath and cooking it rather slowly for a very long time at a very low temperature. And this creates an unusual cooking. You get a very weird food out of this technique and it's used mostly, in fact there's a good Wikipedia article, you should look it up out there everybody, S-O-U-S-V-I-D-E. and uh... and make a copy of that but it goes on and on with the explanation of where it began it started in the seventies it came out of france and everybody who's anybody all these hot shot chefs and all the guys doing the three star restaurants are using this technique because you can present somebody with some really wild food now michael minna i know must use it because he has a duck dish over here at his restaurant in san francisco that is cooked this way it's absolutely fantastic and i had a piece of veal in holland that was obviously cooked this way
1:02:33 And what it entails is, and there's a good article in Wired Magazine, because Nathan Myhrvold, who is something of a foodie, he's the Microsoft dude, right? Microsoft dude to a billionaire who's a... Billionaire dude. Billionaire dude is experimenting with this trick, and I'm looking at a picture of him in Wired, which he's wearing a the chef's outfit, I mean, come on. And then he's putting leaves into a piece of salmon that he's gonna cook with this method. This, as I read this, this I think is one of the most dangerous cooking techniques. It needs to be either outlawed or there has to be a warning on a menu. I do not want to eat this food prepared in this manner from amateurs and I think the fact that what's his name, Blumenthal, or Fat Duck made a whole bunch of people sick and if you read those articles about this,
1:03:28 The first thing I did as soon as I, thinking back, I typed in his name and then sous vide. Boom. He's like one of the number one guys involved with this type of cooking. In fact, most of his dishes are done this way. And I'm reading the articles from these dumb journalists, the same ones who thought that Gordon Ramsay's doing cooking bags. Nobody and they said well, maybe it was bad fish. It could have been the scallops It could have been the oysters which you know generally speaking You don't get 40 people in your restaurant sick on oysters because there's only usually a bad oyster You know, it's not like a batch of them and and how many people have oysters nowadays not too many So I figure this is cooking methodology that got people sick, but nobody's bringing this up I'm gonna read the article to read is the one and wired with Nathan Maribold and here's the reason you want to look at it because I'm gonna read you a couple of
1:04:17 points that Nathan talks about, because he's apparently been experimenting with this and I actually would advise him to stop. So let me read a couple of points here. The articles are actually quite short. Don't bother, here's his tips. Don't bother with lab quality thermal circulator. Everybody in France who has been trained in this methodology says you must have a lab quality thermal circulator because you're cooking at extremely low temperatures. I'm reading from the Mervold article. For at-home fare, check out the temperature controllers at allburns.com which can be used with a rice cooker. You'll also need a vacuum sealer like FoodSaver, which doesn't do a good enough job in my opinion. Cook short ribs forever. I love to cook short ribs at 130 degrees Fahrenheit for 36 hours, Mervold says. They become very flavorful and have a different texture than most braised meat. Yes.
1:05:11 Don't be tricked by the color of your fish. Now here's the one that gets me. Fish can be particularly interesting. Cook salmon at 102 to 104 degrees for 20 minutes, Mervold says. It will look raw but have the texture of cooked fish. Now I want to point out this. 102 to 104 degrees is about 20 degrees less than the ambient temperature in Phoenix, Arizona most of the year. and you're gonna be cooking at this temperature. To be cooking food at a hundred and two degrees in a vacuum pack you're asking for the botulism Bacteria if nothing else to propagate like a maniac and make you sick I don't believe that this form of cooking should be there should be a warning on a menu. I mean I was actually This is really interesting John because I did mention this a couple weeks ago on the show But I didn't know this background. This is fascinating. I
1:06:10 There should be a warning on the menu if anyone's using this technique to cook anything. There was a lot of training that went on with some French chefs that are using it. And yeah, you get some really weird food out of it because you're cooking. It's not even cooking. I don't even know what – the fact is I beside myself obviously with the fact that this is being – this kind of cooking is being done and propagated and promoted. Irresponsibly I might add all this is not to be even experimented with unless you want to read This is a real health risk and the health department's have got a crackdown on it I don't care if people if somebody knows what they're doing cooks this way I just want to know that this is what I'm gonna be getting and would you eat it if you knew it? It depends on the chef Ramsey
1:07:05 I would trust Ramsey. I think Ramsey is a fanatic. He's something of a screwball and I would think that he could do the job right. I mean, he's not known for this cooking technique and he's obviously experimenting with it. uh... but i'm sure that he's such a stickler for details he's not going to tell people not to use that you know the one thing i ran into is this information about this extremely expensive circulating water thing that you that these guys all cook with and then merrville saying i don't worry about it get a rice cooker and then cook your salmon at a hundred two degrees and he's actually showing uh... the picture of him putting leaves which are you know some sort of uh... herbs on top of some pieces of salmon that he's sticking in these bags and uh... i don't care what
1:07:47 I pieces of plant material. I mean, it's a witch's brew, potentially, to be putting it in some sort of a bath of any sort and cooking it at 102 degrees. It's going to be, in Northern California here today, it's going to be 102 degrees outside. Why don't you just throw the food in the street, you know, let it cook that way. Yeah, just cook it right on the asphalt, right on the tarmac. Perfect.
