Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming, and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

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hello and welcome to cooking issues. I'm Dave Arnold those two cooking issues coming to you live on the heritage Radio Network every Tuesday from 12 to 1245. joined as always in the studio with Natasha hammer Lopez. Carla all of your cooking or non cooking related will take anything right? Yeah. Do you have any subjects you want them to talk about today? No, no, no random questions you want know what stores maybe Natasha likes to sharpen things and return things to return. Hey, I wasn't gonna I wasn't gonna I wasn't gonna go there. But if anyone asks to go there, please go there. Calling all your questions 27184972128 That's 718-497-2128 I still haven't memorized that thing you noticed I still have to have you write it out every single time I know. And if you're not here I have to have Jack's eight on the air wow good stuff, huh? Yeah. Jack I think we're gonna leave the the break music in your hands today. Maybe you can Nice pick some good stuff. He seems to be coming up with some good stuff.

I'm on a roll. Yeah,

he is he totally was the one he came up with last time it was really good. It's I'm or the old train song. Mustache was the late one that's

Well good news is that you beat Anastasia here again today

I know it's because we're reversing roles. How awful would that be? Oh my God anyway glad to say that cooking issues the blog is back on a roll with a weed fine I finally got the fruit post out looks good. It's good right? Now all I have to do is write the second part of the fruit post the centrifuge post the lime juice post the CV intense CV primer post the how many other posts do I have that have not yet written knots? While the knots that's from like years ago, I posted like years ago I hadn't written not only that Before we get on to the actual topics of the day, oh Natasha says Why am I sweating profusely? Wipe your wipe my face? Yes. Well, I biked here in the beautiful Brooklyn weather today, which is it's like it's raining up from the ground. It's like the ground is raining up into the sky. That's how humid it is. And what's awesome about biking in that kind of weather. What's really hot is your body can't cool it off. Yeah, it's, it's awesome. But I am I am. I'm collecting all of my sweat in a pool here on the floor. And then we can make a small swimming pool out of it. Hopefully I don't Jack short out all of your equipment. Anyways, where are we talking about?

Posts, you have to write the blog span.

Oh, I have not that I have time for this because I don't. But I have a new habit, a new blog and I'm also not going to update I bought. I ain't messing around calm. What else? I around.com I bought that too, although that one's not safe for work. But so like I had this idea that the problem with cooking issues, right? Many problems or cooking issues, but one of the problems of cooking issues is is that I can't seem to do anything short and I have to spend like 15 hours of research every time I even write three words because I'm a jerk mediate. They only mean like my sister in law Miley Carpenter, who's married to my wife, sister, Miley wife is also a badass Miley runs the Food Network magazine. I mean, she doesn't mean she's the editor in chief. She started as she founded it. total badass, you know, anyways, she's married to Wiley to France. It's pretty hardcore, hardcore family I got Miley has always been able to just research what she needs to know and write a great article. Why can't we all be like Miley? I guess if we were all like Miley, we'd all be extremely successful journalists and editors. Guess that's why we're not like Miley. Anyway. So the whole point of this new thing was is that it wouldn't be food related. And I can write anything I want, for instance, how much I want you to wear your damn helmet when you're biking across the Williamsburg Bridge, or how you should keep your hands on the handlebars. When you're biking in the street. There's lots of pedestrians walking around, things like that, right? Yeah. Have you seen the jerk going across the Williamsburg Bridge on his fixed gear bike, and he takes his feet off the freaking pedals. When he's going downhill. Where does he put them? He puts them on the top tube froze you don't want a fixed gear bike is it's a bike where that the pedals are actually linked to the gears such that every time the wheel moves, the pedal moves, no freewheeling, there's no coasting. And so the idea is you're supposed to stay in touch with the road because your feet keep moving. And this guy's like, Hey, I'm too lazy, and I want to go faster down the bridge. So I'm gonna take my feet off the pedals. More on there are people walking down that thing even on the bike side with baby carriages. Now they're morons, too, but I mean, seriously anyway. So that's the kind of stuff you have to look forward

to with the fixed gear probably ends up here.

Little Roberta's hipster joke for you. Anyway. So hey, no offense to the fixes out there. I write a fixed gear bike, but I keep my feet on the pedals. And I have both brakes. Alright, because I'm not in it. For the for the first time. I have the least sexy bike on Earth. Anyway, okay, sorry. Sorry. I'm sorry. We were gonna run out of time. Oh, one more thing. Next week is the is the actual next week. Nathan Myhrvold live on cooking issues radio, you're going to call in your questions for Nathan Myhrvold had. What are you? Oh my god, you know what happens, folks is first and last time you'll hear my telephone go off during the broadcast. The deal is my kids turn up play Angry Birds on my iPad, iPhone and they turn the sound back on. Oh, I apologize for that seven minute rant of nothing. But I would hope you would call in your questions right now to 718-497-2128 that's 718-497-2128 but if not, at least call in make me look good for Myhrvold Lea

people you call him and there's free giveaways.

Oh yeah, free giveaways. Like maybe I don't know like a Modernist Cuisine a branded signed by those guys. What else we give them we give me maybe the book. Now. The statute says maybe the books or what they're gonna call in. Listen, please don't get your hopes up. This is what I love about the Stasha. And hey, isn't she'll sit here and lie. It's not really a lie. It's her hope but it's just not going to happen. But she has this way in her head of turning hope trying to turn hope into reality. Yes, like when we got Merle Haggard to school she's like, well, we want him to school. Maybe he will and he did but in this case I don't think so. I you know, I think the modernist because No, if Jesus came down and said Nathan Can I have a free copy of the book Nathan would say your Jesus you can afford it. My write about this. We haven't autographed paper in here yet. The autographed paper it's gonna be awesome. By the way that's not a slight to Myhrvold. Does that seem like a slight removal it's not a slight that's just the way I talk when I'm not in the airport. But I'll go back to my professional zone. Okay. Talk so long my iPad shut off. Okay. Ben Bennett writes in and says why not twist tie something to the fruit? We're talking about the tattooing fruit from last week and the week before it was I believe his name I forget Roth wind I think was the person who? Raph right yeah, went who came in and I tried to Google him. I think he's a like a pharmacist, like a pharmacy researcher and a cyclist and avid cyclists. I bet he wears a helmet. Anyway. Like I was told him the Netherlands they don't wear helmets. And I was like, it's because their bikes weigh 8000 pounds and they do two miles an hour on those flat roads, the car. Yeah, I mean, it's like Anyway, whatever. Okay. Instead of using a tattoo gun, which is what Ralph said, I will get a bunch of plastic twit tooth twist ties, twist ties in a bunch of colors, write numbers down on them in a Sharpie before you go out in the field, and then tag a fruit with a number twist tie. And then that way you can keep track of what's going on with my right in the rain notebook, which we all agree right in the rain notebooks are good things. I have one in my bag right now. I'll do the same thing with pre numbered plastic bags. That's a good idea. Like zip locks or whatever. Rather than a twist ties. Alright, seems less complex and a tattoo gun, but less cool, definitely less cool. I've tried various things like bags and whatnot. Here's what happens. Whenever you're out in the field. Everything turns to crap is what I've noticed, like you're out there, you're tasting things, you're sticky. You have fruit paste all over you because the stash has blown some sort of nasty fruit out of her mouth, and she hasn't looked where she's spitting and it gets all over your shirt. You know, juices are dripping down your hands. You're like it's raining. There's bugs everywhere, and you're trying to get the fruit into your bag. Correct. It's true, right? This is how it works. And so, you know, we've tried many things the last time and you'll see the poster, you know, the mango thing, you know, should ever read it comes up is the one thing that ended up working at the end was literally carving the name of the fruit into the fruit with a pen knife, which is a pain in the butt. But I'll tell you this, we will we will try these various things is how you're gonna get the twist tightest stay around the fruit depends on the fruit. I thought about that pens on the fruit as a stem or something. I mean, you could shuffling through the fruit, but then it's gonna damage it. Anyway, listen to this. Ben and Rolf. I purchased a rabbit tattoo gun, called the easy tat. There's a competitor I think made by the same company called The Rat attacked, and I purchased one for 50 bucks, and it's a little tattoo gun. And it works. I just got it last night I tried it this morning on some lemons, I have to try some other fruits on lemons. It's really hard to see the tattoo without ink. And I think filling up with ink is a pain in the butt but you can do is is tattoo it and then like rub an ink stamp over it real quick and rub it and attack Tuesday's I'm trying to think of real simple, real waterproof, I don't want to have to carry a liquid ink with me because that's not going to work. I have a feeling on more delicate fruits like mangoes or fruit to oxidize like apples that I'll be able to read it fine without ink, the lemon if you let it sit around for a while and the skin starts drying off and you hold a shine a light on it, you can see where the tattoo was even without ink. So I am working on it. But I think for 50 bucks, I'm going to Colombia soon I hope to pick up some crazy fruits in the markets at Columbia. I'm going to carry my EZ tat on the trip with me and see whether or not I can label some fruits. So we'll get some real world world tested. And we'll see if we can get a good test for fruit heads in right. Really, On a similar note there is trying to find it because I'm a moron saying Joshua rosenwasser just moved from Tampa, Florida, to Antigua. And he wants to know whether there's any kind of wild edibles he can forage for down there in Antigua. Well, well, Joshua, either. Here's the one problem. I've never been to the Caribbean in my whole life. And one of the reasons is, is because I think I've mentioned several times I hate paradise. I hate it like you know, like really nice beaches, and sun. It's horrible, horrible, but I'm sure if you go out into the forest, it's going to be you know, or the, you know, whatever they have there, it's going to be nice, I did some preliminary research for you. And there's one of the problems is is that Antigua appears to be one of the driest of those islands. So even though they have some tropical fruits growing on those islands, they tend to import a lot of them from kind of wetter neighbors where they have a wider range of stuff that they can grow. So I wish I could be more of help. But I remember that a couple of weeks ago, somebody asked a question. I answered the first half of the question then spun off into a tangent. And their question was very rightly so where are other places that you can go forage, not forage, but go to tastings, other than the fruit and spice Park? Well, I forget who asked it, but I'm glad you asked. I'm going to lump it in with the question here. I'll just tell you first the places that I've already gone, some with most with the Stasha went to Geneva, the Geneva New York, the agricultural extension Jeeva York, which is an extension of Cornell, but it's also linked up with the federal government that has all of the largest collection of apples in the world. It also has a decent collection of other things like grapes and whatnot and it's fairly easy to get in there and run rampant like a lunatic like pretty easy, right? Another one that Natasha and I went to that we blogged about was the brogdale collection. It's the it's in can't in favour shim and it is amazing. It has the largest culinary Apple collection as opposed to just Apple collection has a huge collection of pears has a huge huge collection of currents and other small fruits has an amazing selection of cherries, also of plums, and I believe filberts, Filbert nuts, and a smattering of other of other things. And it's also that one is open to the public, you just go they don't want you to go in there and take the fruit off the trees, I think for insurance reasons to just do it anyway, just because do other foods anyway, that's where I would go. Then, if you're friends with a guy named Jean Lester in, in, in California in Watsonville. That's the best citrus collection we've ever been to. You can if you join the California flip fruit explorers, I think as an innovator, California rare fruits one of those, if you join them, you get invited to the yearly thing at gene Lester's ranch and you can eat as much as you want there. I want to go to Corvallis which is in Portland, and that's where our collection of pears and berries is apparently one of the greatest collection of pears and berries in the world. I want to go there. There's a couple of places I know Natasha wants to go there's a couple of great Botanical Gardens, I think in the Ukraine, right and Kia, I want to go to you know, I want to go to Kazakhstan, where it's natural. Where else am I forgetting? There's tons of places I want to go. Anyway, if any of you guys can think of some good places that we haven't gone I want to I want to go to the New York Botanical Garden, which I go to all the time they have one of the world's largest collection of alliums, onions and garlic.

Can you can you eat them?

I doubt you can eat them, or you take them and you cook them and eat them raw? No, no, but they let you take them by I don't know if you know you got to get the right it's all about getting the right person on the phone. You know what I mean? It's like, you know, it's just if you get the right person on the phone, everything's good if you get the wrong person on the phone life is terrible. Anyway, the second part of second part of Joshua's question was they have a lot of callaloo Carlos big recipe recipe, you know, slash green down in the Caribbean, which are the tops of taro plants, but also known locally as spinach and is abundant and cheap. Are there any recipes besides the standard long simmer with thyme and onions? You know, I don't have a lot of experience with it. But it's not only Taro, they use for that they use like a bunch of different greens. And basically, I wish I could help you here but I want someone else to call in and give us some good recipes. Basically it's just greens simmer for a whole hell of a long time with usually with some sort of Allium and spices and then either blended to make the smooth soup easy and also add some salt pork or bacon or whatever, or for seafood or crab or you can keep it like a stew and keep it chunky. I mean I think anything that you could do with greens with a soup you could do with that or with like nettle because the thing with if you do use taro leaves, which is you know dasheen if you use that you need to cook it because it's otherwise toxic. Which leads me to another awesome toxic plant, which was first I forget who told me about a crap anyway called Mayan spinach. We saw that in the fruit in space park in the poisonous plant section. It has it'll kill you cyanide poisoning if you eat it raw, but if you cook it, it apparently is one of the most nutritious greens in the world. Chaya love to try it. We should have sold like you know what the problem is? We were down there. We had no kitchen. We couldn't cook anything. And did no we know we did not not after that day.

Yeah, we did after the first day, so I

should have still I should have stole a bunch of that stuff and cooked it dance. I'm an idiot next time. Next time I was it was raining like cats and dogs. And we were doing that event with with Jeremiah Bullfrog from gastropod down in Miami so we were much more worried about what we're going to do for that event than what we were going to have for dinner that night. Which is stupid. You should always worry about what you're going to have for dinner that night.

Yeah to get dinner.

We cooked fish. We had an Obeah we had okay dinner, which was a great dinner. I remember it took us eight years to get the charcoal because like you know the charcoal was basically like soaking wet. Anyways, let's go to our first commercial break. Call in your questions to 718-497-2128 That's 718-497-2028 cooking issues

you. Hello and welcome back to Cooking issues calling. Another question is 27184972128 Dec 71849721 to eight. Chris Gibb from Toronto, Canada. For some reason I wrote Toronto, California on my on my iPad, but it's not Toronto's not in California. It's in Canada about fixing vacuum machines. Hey Dave, I've come across a fax machine that isn't working properly and I want to buy it cheaply and fix it. It runs through cycle normally until it's about to release a vacuum. This is when it makes a loud noise and starts again from the beginning and just keeps going through this cycle until you turn it off. I was wondering if you had any ideas or if you think it's hopeless. Any thoughts on this would be awesome. Thanks, huh? That's an interesting problem. It sounds like it's probably fairly easy to fix the, the good thing is that the important part of a vacuum machine is the motor, right is the vacuum pump that's expensive. So if it's a real vacuum machine, we're talking by the way, folks about a chamber vacuum machine, I assume a professional vacuum machine, and they start smallest one start at like 1500 2000 bucks, they go to about four grand for ones you normally get in a restaurant, right? So they're, they're not cheap. And if the pump is working and sucking a vacuum, it's actually sucking a vacuum, right? You've won most of the battle, right? Like, here's what I would check out first, I can't tell exactly what's going on it because it's not like a normal situation of troubleshooting wise, it's not normal, I wouldn't expect it to do exactly that. I would expect it to make a loud noise, and then not start again, unless there's something weird going on, I wouldn't expect it to start again until it evacuated. Here's what sounds like might be happening. There's a wind, what happens in a vacuum machine is you close the lid, the vacuum cycle starts it sucks out all the air, after it sucks out the air and it's done sucking the vacuum, it stopped sucking the vacuum, it puts the seal bar up and seals your bag, after which it lets the air back into the machine and or sometimes it has gas flush, right, which puts gas back in, right. And then and then there you go. So any one of those things could be right, if it's sucking a vacuum, you know, you're good, right? Then if it seals the bag, you know what at least makes it to that part in the cycle sounds like it's making a loud noise, either. Maybe it's trying to do a gas flush, and it can't because the gas flush is plugged. If it has a gas flush. The other thing that could be going wrong is that the air release valve could be broken, right, in which case is not releasing the air properly. Any one of those things could be going wrong, assuming that it's not one of those things. And it's a problem with the electronics board that charge board is is a lot harder to fix. You can get new electronics boards. But even if you have like minor electrical skills, you don't want to actually fix the electronics, you can just hardwire the thing to basically turn it on and then press stop and just bypass all the circuitry and run all this stuff manually, right because it's all basically just solenoid valves that you can run off the thing. So I would say either one of the solenoids that's venting the thing is broken, or you have an electronics problem or you have a blockage in one of the lines. Any one of those things seems a lot easier than fixing the pump. What do you think moustache? Yes, I think that's right, because we have a machine that was given to Natasha by Mark Ladner from Del Posto. It's really nice and the pump starts up the sucker doesn't start a vacuum, which means you need to rebuild the whole vacuum pump. And that's a pain in the butt to write what the guy says is going to cost us like 250 labor. Now you see is the thing. This isn't a Stasha hoping against hope to 50 to show up. It's 250 to hang his hat on the inside of our door. Right? Well, it's 250 bucks. And then another like, whatever an hour to sit there and go Yeah, that's broken. Broken. Right. And then here's the other one. I don't have those pots right now. I don't have those. Now I got one of those pots. Right. And then another charge when he comes back with the parts. Let's take this thing apart, right? I mean, come on. We all know how this stuff goes. Anyway. No offense to the vacuum repair people out there. All right. And I want to hear someone saying that Dave is prejudiced against

that person is really efficient if they

you know maybe did maybe pooped his pants, maybe? Maybe all expression, please don't ask. Okay. Hey, we got a thank you from Mike who wrote in couple weeks ago, we were talking about marshmallows. He was having problems with his marshmallow sticking and says that what we said on the air actually helped him out. Hey, right, it'd be the rest Jack's happy, like a happy customer. We have at least one. We have one person that we have helped. Alright, it's barely worth it. Right? Yeah, everything's finally. Good. Good. All right. Henry Schwartz writes in with some sweet and low temperature questions. In case there's anyone who happened to just tune in and was trying to tune into the wrong radio station. But listen to us, it doesn't know what low temperature cooking is. Low temperature and Suvi is anytime souviens. Anytime you have something packaged in a vacuum bag, right no matter what temperature you use can be boiling bag. Could be could be low temperature could just be in your refrigerator that's cvwd low temperature is when you're instead of using a high temperature like an oven at like 300 degrees to cook something, you use something like a water bath. It's almost exactly the same temperature you want to cook to so i want to cook a steak 230 degrees Fahrenheit, I set my water bath to 130 degrees Fahrenheit and I usually cook inside of a bag plastic bag or something like that. That's, that's low temperature cooking. So here's what Harry Schwartz has to say. I'm an amateur Cook, who loves to try new techniques. I did a summer cooking camp for kids in the neighborhood and the parents pitched in to buy me a cvwd Supreme machine nice parents Good job, Home version of what you guys use it as the series premieres, the one that doesn't circulate. It's basically a temperature controlled water bath. I think it's about 500 bucks. I've never used on, someone suggested your site and listened to a few episodes on your radio show. I think it's great. But the more I listen and read up on Suvi, the more confused I get. You're not alone, my friend, you're not alone. My question is, why is there such a great difference in suggested cooking times and temperatures for CV cooking, I want to do short ribs as my first CBT experiment saw recipes for two to three days of cooking. It didn't make sense. So I caught one of my favorite restaurants in Philadelphia Lacroix. And Chef Adam there suggested 130 degrees Fahrenheit for eight hours, which worked perfectly. I see, you see, let's start right there. Before we go on. The reason why there are different times and temperatures is because different people want different effects when they're cooking. Okay. So I know you said that it doesn't make sense that you're cooking something for two or three days. And in fact, when you're learning low temperature and suevey, that's the hardest thing to wrap your head around, honestly, is that meat is not going to overcook. When you cook it for that long. I like Wiley to fray and my current brother in law was the first person to tell me that years and years and years ago, and I was like you're crap, you're crazy, there's no way you can cook a piece of meat for three days not have it overcooked. Once you get over that hurdle, right, then all these recipes are going to start making sense to you, okay? recipes over cook in the traditional sense of becoming well done over cook, because you're cooking at a higher temperature than you want to cook the meat too. So as you cook longer, the more and more overdone it's going to get the more and more dry it's going to get because you're basically cooking all the water out of the meat, right? That's not what happens low temperature, when you're cooking low temperature or suevey, low temperature. You cook the meat to exactly the temperature you want it to cook to and then it just stays there. The meat no longer over cooks in the sense of it doesn't squeeze all of its water out anymore, doesn't turn gray doesn't have any of those traditional overcooked things happen to it right, it doesn't turn tough. What happens instead is you hold it at a particular level of doneness, and then over a long period of time, the connective tissue breaks down, right and it starts getting softer and more and more tender. Okay. So if you take a piece of meat that doesn't have very much connective tissue in it, let's say a tenderloin, right, and you cook it for a long time, it starts losing what little texture it has. And it turns mushy, when you have something like a short rib, and you're cooking it to 130, which is like 100, which is like 55, I think or 50s 55 Celsius, something like that, which is pretty rare, right? It takes a long time, like three days to break down the connective tissue in that rib and have it get tender again, right? If you started out with a fairly tender shorter that didn't have a lot of connective tissue, maybe after eight hours, it's going to be okay. Usually the short ribs that I cook if I'm going to cook them down at that temperature like 55, like by by 24 hours, it still has the texture of like a skirt steak, which I think is delicious. And I think Carlo here at Roberta's sells what he calls a short rib skirt, steak or something like that. He does something like that, like 24 hours at roughly 5557 degrees Celsius, which is 130 235, somewhere in that range Fahrenheit. And so you can do that, right. But they so basically these long cooking times at different temperatures are because they're holding the meat at a certain level of doneness, and then, and then basically waiting for the texture to turn to what they want. If you cook it too long, it goes to mush. If you don't cook it long enough, it's just not tender enough, okay. And the higher the and there's a range of temperatures that are work. So short ribs, you can make a short room that's rare, like 150 100, and, sorry, 55 Celsius, like 130 or so most people before it a little bit higher, like 60 degrees Celsius or so which is 140. Right. And the even that five degrees more radically chops, the cooking time down from three days to two days, right 63 degrees Celsius, which is a little high for me. If you're going to do low temperature work, now you're down to like a day a little over a day. So basically, it's getting a feeling for how the cooking times and the temperatures interact. There's no right or wrong answer. There's a question of is it tender enough for you? Okay, it's just making any sense and stuff? Yes. Okay. So the other question is, I suggest I being me, chicken breasts for 45 to 90 minutes at 63 degrees Celsius, which is I do and the suevey Cookbook cookbook, which came with the unit suggest two hours the same 63 Celsius don't understand why there's a difference there. I just don't think it needs the full two hours. It definitely doesn't need the full two hours from a pasteurization standpoint. And I think that chicken breasts once it's done doesn't get any better. I think it starts losing its texture. And so as soon as it's done, I like to pull it I don't think it's not going to break down on you right away. But when we ran a test where we cooked chicken breasts for a long time and then ate it by itself with no sauce with nothing added no searing anything just what does the meat tastes like? The meat didn't taste as good longer we cooked it on chicken breast. But you know if you're going to sauce it up or if you're going to serve the cold or anyone else things like that. To get might not make as much of a difference, right? You know, so that's, that's that he has a second question. So we're gonna these are these are great actual questions by the way at the end he said he would appreciate a quick answer on these, if possible he doesn't think these questions are interesting enough for the show, which I disagree. I think these are things people really want to know that low temperature and CV cooking and he says besides is a good one. I'm a year behind and listening. So it might take a while to find the answer to my question. Well listen up, because, you know, the odds that I'll write the answer are roughly what? To zero, right? Yeah, basically zero. Okay, so the second question is vacuum liquids. That where do you find a vacuum machine that lets you add liquids, the one that came with the machine and the one I have at home don't work with liquids, you're right, I wouldn't even use a vacuum machine. Frankly, I would bag everything in ziplocs, I find that the tech the temperature, the texture is sometimes better, it's easier because you don't need to chill the items before you put them in. Most people when they're vacuuming liquids in those bags, they have to freeze the liquids before they put them in the bags, which is a huge pain in the butt. And just I've never used it I had a vacuum machine at home. I have an impulse sealer now, which I use to seal things like you know, potato chip bags and stuff like that. But I don't do I don't use vacuum at home At home I use almost exclusively Ziploc. Now you won't be able to do vacuum infusion techniques with that. But you can't really do that with one of those home units anyway. So I would just learn to seal in zip locks it's a lot faster and there. There's instructions for it on my on the blog, and he says he downloaded the CV primer such as it is Don't get me started. I know I need to write more of it. But are there any cookbooks on sue that you would recommend for the home cook? No, not really. Right there's there's a Keller cvwd cookbook. But if you don't have a vacuum machine, maybe I would get it the pictures are pretty but it doesn't explain a lot of the how and the why. One rochas book, you know Suvi cuisine is great, but it's $158. And it's all restaurant recipes. I haven't read the recent installation of Doug Doug Baldwin's CV primer. I haven't. Obviously, Victor Stampfer has a book that I do not buy that book, I think his temperatures are all out of whack. And then if you have 500 bucks by the monitor schoolzine cookbook, cuz that's gonna have a lot of good stuff in it. But that's, you know, 500 bucks, right? Like, they might win it next week, and stash it for you not please do not tell people that they're gonna win a copy of that book next week, because then people gonna say do so. And we've known a stash has said that you might want to copy the book, you're not going to win a copy of the book next week. But you're going to have a very rare opportunity to call in and personally ask Nate the question, what and get an apron and get an apron. All right, listen, we're going to another break calling all your questions to 71849721287184972128 cooking issues.

Following is a public service announcement from Heritage radio network or tune into the speakeasy every Wednesday at 3pm. We're host Damon volti will discuss cocktails, spirits, wine, beer, tea, coffee and all things in the liquid universe with guests ranging from bartenders and brewers Alchemist and ambassadors, roasters and regulars, every expert in the easiest in between. Learn from some of the world's leading experts and Mixology far history, distillation and brewing about how we enjoy biting today. Again, that's every Wednesday at 3pm on the heritage Radio Network.

Welcome back to Good issues Damon, bulky, one of our tall, thin bartending friends with a tall, thin, identical twin. Do you think he ever has an identical twin go into the bar instead of him? Now they look pretty different sprint has seen many them and haven't really seen the identical twins. It makes delicious drinks though. We've never had his drinks at the at the bar. Have you? He's out here as me. Yeah, so yeah, but we've never been we've only had his drinks at events. I like

he says out here for anything in Brooklyn.

Oh, you know, she's a she's a Manhattan chauvinist? You know what? I want to please can we get some angry hipsters calling in here and shouting the statue down. So we need a little bit. I

am back here.

Anyway, yeah, this this dosha mustache and hipsters, like you know, don't get along so well. You know, she's like the, the anti hipster machine, which is weird because she spends most of her time on here and spends most of her time with hipsters. So I don't

that is not. Oh, tech.

Boy, so all of a sudden, that's a horror that you'd literally insult like, literally, like I could go into the restaurant, which is I can look at it from here. And if I were to say this lady hates hipster, she would get a beat down. Because there's enough women hipsters in there. That could hit her they'll give her a beat down. Yeah. All right. Got Oh, got a an email question in during the show from Paul Peterson. And by the way, we won't bite you can call live unless you

said it didn't work when he called. Oh, is it work? Did that not work? Oh,

calling didn't work. Yeah, my reading the number on 718497212 8am I reading it wrong. Anyway, instead of instead of using ink with my tattoo gun, he says, perhaps I could use a leaf off the tree and drive little particles of leaf into the fruit. That's a genius idea. I like that a lot. Because you're always gonna have a leaf when you're picking fruit. Right? Right. I'm gonna give that a try when I don't have any leaves boughs rip a leaf off the tree outside, and I'll see whether I can shoot it into something like a lemon or I'll try to get some waxy leaves to some thicker waxy leaves to see what's going on. That's a very good idea because you always have a leaf. Oh, and now he's saying tattoo the damn leaf and

he's saying through a leaf into the skin. Yeah, but also if we keep if we steal some of the fruit.

Well, it's all gonna get lost. Just imagine

seeing a lone star. She's like, you always got to keep someone around and things. Nothing's ever gonna work. Here's the weird thing about Natasha. Right? Every modernist because she Yeah, like anything is somebody else's. She's like, Oh, that's gonna be terrible. It's not going to work. It's going to suck. And yet if she gets it in her head that she wants it she believe it happened no matter what.

Right? No, but imagine the leaf and keeping.

Imagine the leaf. Oh my god, it's gonna come off. Right? Crazy. Crazy. Anyway, so Chris writes in about MSG. Hi, David. Anastasia. Apparently Nastasia hates the way I pronounce it. Even though we've been working together for sale like that. It's the weird Yeah. Okay. So now she wants me to say the mispronounced way. Anyway, I thought I was good. As long as I didn't say Natasha. Yeah, basically. Alright. Okay. I was hoping you could help with a question. I have a recent customer. Say I've had a recent customer questions about products we use that contain MSG. Monosodium glutamate. Taking a step further, I had a customer told me that hydrolyzed protein and msg are the same thing. And then if you have a sensitivity to one, then you have a sensitivity to both. Most of our bases have one or the other, as well as a few other products that we frequently use. Can you help me sort this out? Thanks, Chris. All right, I'm gonna go out on a limb here and probably get myself in trouble. But I would say since you don't have a sensitivity to one, you don't have a sensitivity the other Boom. Alright, here's the thing. Like there's all sorts of products out there that have look MSG, okay, let's just get this straight. I'm gonna get some angry callers in and eventually or so is going to right here. So it's gonna say that Dave, he's a jerk. Listen, listen, here's the thing. glutamic acid is a, a an amino acid, you can't get around it. Right? Okay. Now, the sodium salt of that is monosodium glutamate, right? Okay. It's also a neurotransmitter. You need it. Without glutamic acid, you die. You don't you don't live without it. You need, right? You need to have it in your body that is but here's the other funny thing, right? You make a crapload of it. You know what I mean? Like if you make more of it, and then convert it in your head and extract excreted, then then you're going to eat right? Furthermore, if you can take basically, we sent MSG is free amino acids right and a couple other things break down or what gives you that sense of Oh mommy savoriness that we taste we have a taste receptor for right. Plenty of things have free amino acids in them like tomatoes like mushrooms, like Parmesan cheese, like fish, right which is why sushi tastes good because they have a lot of free amino acids in them. Like, kelp dashi all these things, even if you add no MSG, external MSG to them. Right, they contain free amino acids. So hydrolyzed vegetable protein is where they break down a natural protein into amino acids, some of which are glutamic acid, right? And therefore have the same effect as MSG. So yes, they are the same. However, they are equally nonreactive. Right? If you do an extensive research of the history of studies on MSG sensitivity, what you will find is that, that all of the studies that show that there's a problem are fundamentally flawed. Natasha, by the way, so don't get insulted. Natasha thinks that she's sensitive to MSG blackout, she blacks out what the hell does that even mean? I blackout? When did you black out twice, like eight years ago? And when you had what? Chinese food? Oh, so it's Chinese food. So it's only MSG and Chinese food that causes a reaction. Not all the other things that contain the tannic acid, right. Yeah, that's crazy. Yeah, that's nuts. You see what I'm saying? Listen, people. Listen, what what just happened to Stacia each things all the time that have MSG in them. She ate Chinese food assumed it was MSG and blacked out because of all the liquor she was drinking. No,