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.

broadcasting live from Roberta's in Bushwick, Brooklyn, you're listening to heritage Radio network.com.

I'm Sam Edwards, third generation care master from s Wallace Edwards and sons in Surry, Virginia. We support the heritage radio network, because we believe in the cause of what they're doing. They're supporting family raise livestock, small family farms, Certified Humane pasture raised antibiotic free basically we take the products from Heritage Foods USA and make them into Serato style hands Bushido style hands, bacon sausage like my grandfather did. You can find us at Surry farms.com or Virginia traditions.com.

Hello, and welcome to cooking issues. This is Dave Arnold, your hosts of cooking issues coming to you live on the heritage Radio Network every Tuesday from 12 to 1245. Approximately in the studio today in Bushwick with Mr. Asha hammer Lopez who's looking at some last minute questions that you guys have sent in. How you doing this, Tasha? Fine, it's Yeah, right. You sound really fine. Anyway, it's a crappy day out here in Bushwick and I had a crappy bike ride, but I won't talk about it. I won't bore you with it. Call on all your questions to 718-497-2128. That's 718-497-2128 for all of your questions. Cooking are not really tech or not any questions, we'll take them. Anyway. First question on the email is from Mike anonymous. Oh, shoot. I should talk about today's sponsor. Today's sponsor, is the same sponsor as last week, which is the modernist pantry I'll read their little blurb because I'm obliged and I'm gonna talk about a little bit. Whether you're looking for hydrocolloid, pH modifiers, or even meat glue, you'll find it at modernist pantry and if you need something that they don't carry, just ask Chris Anderson and his team will be happy to source it for you with worldwide shipping. Modernist pantry is your one stop shop for innovative cooking ingredients. Fans of cooking issues oh, by the way, so this last week, we ran a promotion. And so rather than read the little same blurb because it's the same thing as that, I'm going to give a follow up. Chris wrote in to us and said we got a good response from last week's show. He says we have a group of avid fans from around the world following us. That's very gratifying, right Natasha? Yep, yeah, she's She doesn't care. She's doing something. Since a bunch of people didn't hear the podcast in time to take advantage of the free meat glue. Monitors pantry is going to run this special again this week and leave it opening and leave it up until next week show. So all of you that call in for this entire week until next Tuesday's podcast, can get the free sample of meat glue from modernist pantry. You And the code that you need to enter the promo code is CI as in cooking issues 54 That ci 54. And please let let them know that you owe also tell them you know, obviously, they know that you listened to the show, if you put in ci 54. Tell your buddies to it's going to make it seem like we have a lot of listeners. In addition, we mentioned last week, we were hoping that they were going to be able to get pectin. Next SPL, which is the miracle enzyme that we use for almost everything. We use it for clarification, either with or without a centrifuge. Although it really only clarifies thinner juices like apple juice without a centrifuge. We use it for French fries make them really crispy. And we use it for auto suppressing citrus and things like that. They're going to be carrying that in a week or so they don't have a preorder page yet up but keep your eyes peeled because they're going to start carrying it which is really great. Because we hate carrying that stuff, right and you can still get it for the current time being through through the FCI through French culinary contact aurvey Malaviya. But I'm looking forward to a worldwide supply in small quantities from Chris Anderson and the modernist pantry. So thanks, guys, and make sure to go to www dot modern pantry.com, modernist pantry.com and type in cooking issues ci 5454. Yes, 54 for your free weekly sample anyway. First question is from Mike anonymous. We've gotten stuff from Mike anonymous before, right? Yes, a good name wouldn't be awesome. If that was his actual name, like anonymous, that would suck growing up, right? No, that's my name anyway. Okay. Mike says, I would like to hear your thoughts on what new technologies we can expect to find in the home kitchen in the near future. I'm particularly interested in your thoughts on induction burners, as I hope to update my stove in the near future. Sincerely, Mike anonymous. Okay, interesting question. I get this question actually quite a bit. Um, you know, for a living, I'm mainly concerned with what goes on in restaurant kitchens. But I also am interested in what's going on in home kitchens, here's what I think here's what here's what I think regarding induction burners, they're awesome. They're really, really awesome. They there's a number of problems with induction burners, that has stopped them from becoming kind of, you know, set from saturating the market, if you currently own an electric stove. If you don't have gas, the very next thing you should do after listening to this podcast, is go home, tear out your electric range, whether it be a ceramic top, or you know, what are those little curly, curly resistance heater jobs, tear it out of the wall and throw it away and buy an induction unit. Right now, I mean, like before you do anything else, because if you're already running electric for your range, you have no excuse. Electric is expensive. It is very inefficient compared to an induction burner, and heats up your kitchen. And it also takes a long time to heat up and cool down has a weird porpoise effect, I do test cooking with normal electric ranges. If you've never used an induction burner before, they're kind of miraculous, they they heat up almost instantly, and they cool off almost instantly. And you know, everyone's like man, me me, well, maybe my pots won't work, maybe you can buy a little slug of iron. Kuhn recon cells when for instance, that you could put right on top of an induction burner, and turn any pot clay pot, and aluminum pot, whatever into an induction friendly pot. And if you factor in the cost of arrange and the kind of electrical savings and the fact that you won't be air conditioned in your house, to make up for the fact that you're dumping all the extra heat into the house. It really saves money in the long run, even if you have to get rid of a few pots and pans. So if you're already electric, please go get an induction right now. If you want gas, there's a couple of problems with induction one, we are kind of the Saudi Arabia of natural gas, we have natural gas leaking out of our pipelines, like we have so much natural gas that you know, your local utility can't even tell if there's an appreciable amount leaking just because it's dribbling everywhere. It's preposterous ly cheap natural gas in this country. If you live outside of this country, in Europe, for instance, or I don't know what the situation is elsewhere, where natural gas is a lot more expensive. And Electric is more competitive from a from a you know, from an energy standpoint, energy uses standpoint. Also, you should move to induction right away in the US. gas is so cheap, that it's kind of hard from an economic standpoint to make the jump right away. Now induction is faster as fast as gas is put that way. And in some cases faster because you're directly heating the pot instead of having gas, heat the pot. It's incredibly more efficient than gas. So for a smaller amount of energy usage, you're getting a lot more heat on the pot. So we have a standard kind of commercial style range in our amphitheater at school. And we put like kind of a standard home induction unit next to the commercial range and the home induction unit boils water faster than the range does. So you really can't compare BTUs of gas output to how many watts are going into your induction burner. You need to compare how fast they boil water and a decent size induction burner is usually faster than a D synthesize gas burner, and typically doesn't heat up your house a lot. So it's fantastic that way. But it has a disadvantage, that gas is a lot cheaper. Also, people aren't used to using induction burner, and they can't see kind of how much power they're putting into it. So there's a little bit of a learning curve. And the other problem is inductions are a lot more fragile. A gas unit is never gonna break. And you might have to remap the gas jets or whatever. But basically, that sucker is going to work from now until your kids are old. Do you know what I mean? And so those are the two two main things. But I really, really like induction was that call for us? No, just a random call. You forgot to turn off your phone. Yeah, really. All right. In terms of other things that are good for home kitchen, I sincerely hope that Suvi is going to become more popular, actually low temperature cook, I can't believe I made that mistake of all people. Low temperature cooking is going to be more important. And I'm hoping that a lot of people have circulators I'm hoping circulators emergency recruiters come down in price, simply because when you throw a party they make you look like a complete Rockstar because you don't have to spend a lot of time in the kitchen while your guests are there. The food comes out always perfect. Always good. I love them. I use them all the time I used one last night, I use one this weekend at home, I'm talking, I use my circulator all the time for reheating. Also, it's very good because it's not going to ruin your food on a reheat. The problem with it is not only the $800 price tag, the problem is that, you know, there's not that many cookbooks and sources out there. I mean, our blog, I'm supposed to write more on this subject. But it's not as many recipes out there, as there could be not as much knowledge as there could be. And part of the problem is, is that it's hard to get a major publisher to put out kind of a simpler book, because not that many people have the unit yet it's kind of a catch 22. So, you know, you don't want to come out with a book that then requires you to buy an 800 piece of dollar piece of equipment to own the book. And you know, so it's one of these like chicken egg problems. But you know, I think there's enough information there on the internet, enough early adopters, and people who are willing to experiment that within 10 years, you're going to see circulators drop in price again, and also become a lot more common in home kitchens, because they're really good in home kitchens for the same reason. They're good in a restaurant kitchen, you're going to mess up your food less often, you're going to have more control, delicious results, and without a lot of time when you want to be eating with your family. So I think that's going to be a huge thing. As for other innovations in the in the home. I mean, I don't know. I mean, I hope that our refrigerators and freezers get better, right? Although have you know, for those of you that have never been in a professional kitchen before, commercial fridges and freezers typically there's a couple exceptions like I like the guys at Randolph, they're the worst they break all the time. They're loud, and they're completely inefficient. So home fridges and freezers are actually already quite good compared to commercial ones, but I think they have a long way to go. I'm hoping more people have really butt kicking blenders in their house, which can we'll talk more about blenders in a minute. Anything else you can think of that we usually harp on this, Tasha?

No, I think you covered it. Yeah.

Yeah, nothing else. I mean, I really do you guys like in the home? No one's gonna go may look, should you get liquid nitrogen? If you have a lot of parties in an outdoor space mean? Yeah, I mean, you need to follow the safety rules, but I like liquid nitrogen a lot. Do I think it's gonna be in everybody's house? No. Everyone who drink seltzer should have a professional carbonation array right now. Like if if let me put it this way. If you carry more than one case of seltzer home a week, you should get a professional seltzer rig, or at least one of those soda streams. Tomorrow, first, do the induction. After you get the induction squared away tomorrow, go out and get the carbonation rig. I'm trying to think what else I have. Most people aren't going to get commercial units of restaurant units in their home, like I have, most people aren't going to get a large deep fryer at home. Although I love mine, I have a 35 pound deep fryer, and a fry like a mammoth jam a much better than a home fryer. But I don't think people are gonna get that. I don't think most people are gonna get the $400 blender although I advocate it right. In the future, there might be a one stop machine that can be a really good rice cooker and a pressure cooker. That might be good, save some countertop space. But you know, people aren't going to get freeze dryers and homogenizers and all that stuff at home just because there's not as many application that there's not a they don't want the counterspace and the time and the energy involved. You know what I mean? Yes, yes. Now my iPad turned off, so I have to go find the next question. Okay, well, I do have a question on blenders. Should I take the question on blenders? Or should we go to the first commercial break? You think? I'll take the question on blenders and if after one long run long, okay. So a big hello from James in Australia to the entire cooking issues team. And by the way, James wrote in a question and then answered the question and then asked a separate question. So I'm just gonna go over the question. We'll see how see how it works out. James is after a new blender, but down in Australia Vita preps, which are the blenders that we use up here in New York, and all of the US really, vitae preps are insanely expensive, like more than 1200 bucks, which is slightly less than the PolyScience immersion circulators cost over there. And there is no second hand market, which there really isn't people don't tend to give up their vital preps unless they're dead unless they're broken. A homestyle model is a vital prep because vital prep makes a home version and a commercial version. You know what the difference is almost nothing except the warranty. They give you a crappier warranty on the commercial unit because they know that you're gonna beat the EverLiving crap out of it. Anyway, the home unit is just under $1,000. My other options are home grade, Blendtec, which is another good blender that comes in around $800. But there's a locally made option, a Breville. That's about $250, which is also available in the US. It's 2000 Watts, 500 Watts more powerful in the Blendtec and the consumer Vitamix is and so the question is basically, it's the hemisphere model of Breville. I'm gonna have a lot to say about this and then he basically

well, okay, so he comes up with another one later called a Samak. 70 called, you're gonna find a formula Stasha it's called a sea MAC, which is from Australia see Mac blender, which looks like a really professional kind of butt kicking unit, which is I think, what he's gonna go after. And his question is basically, what's the difference between all these blenders? What the hell's the deal of blenders anyway? How to Choose a blender, etc, etc, etc. Okay. So, the reason we like Vita preps in this country is twofold. One, they are strong, they're very powerful, especially the new Vida prep threes, and they haven't even more monster one that's that's very, very powerful. You can't go on wattage rating alone, the wattage is kind of a BS unit, a BS unit of measure of how that's basically just saying how much energy is sucking out of the wall. If you put a you know, 1000 watt light bulb on on a wire, and then attach the 200 watt motor to it. And to hook that up to a blender. You know what you have there a 1200 watt blender even though you're throwing away 1000 Watts, that is light and heat, you get what I'm saying. So don't take the wattage as the as the rating, what you really care about is how much power is the blender delivering to your food. And, you know, that basically translates into how fast is the tip of the blade moving relative to the food that you're blending. We talked a little bit about this last week, we were talking about rotor stator homogenizers. And they put so much more energy into your food because they can stop your food from moving so that you can smack it with a moving blade. Right? So we talked a little bit about why a rotor stator homogenizer for a given amount of wattage energy you're putting into it can deliver more shearing power onto onto your food. So don't go directly on. Don't go directly on the wattage, what you have to figure out is what the speed of the blade is going to be under load. Right? That's really the important thing. And Vita prep does very, very well at that. Blendtec does very, very well at that as well, which is another you can get in the US. It actually has a slightly wider Brit blades and most Vita preps and I think it's a better tip speed. So theoretically gets a better a better product. But here's where Vida prep really wins over all other blenders in the US that I've used so far. And that is the user interface. If you're making smoothies all day, right, you want to press a button and you want to have that smoothie just get made and it's going to go through a bunch of profiles to make sure that thing gets blended properly. And you don't want to have to scoop and mix around with all kinds of things. Blend techs are great at that because they're designed for juice bars. And that's why they have a lot on a lot of the Juice Bar market in the US because any monkey can throw a bunch of bananas into a Blendtec along with some protein powder and a bunch of other crap, press a button and walk away and you get a smoothie that smooth that doesn't have a lot of chumps and particles in it right. vitae preps on the other hand, typically, they used to have a kind of a bad blender pitcher style that required you to use a tamper to kind of move things around. Otherwise it tends to choke up at the base, right? And which is kind of unfortunate. The benefit of that choked up based on a blender at the bottom of a Vita prep that people don't talk about is that you can get a smaller amount of liquid to blend properly in a Vita prep and you can in the equivalent Blendtec because you have to fill the Blendtec up above the blade level before it starts blending properly. And it's a much wider area down there than it is in the Vita prep. But that said if you're going to blend a whole bunch, the Vita of the Blendtec has a better geometry at the bottom of its bottom of its picture to get the stuff going. Vita PrEP has a new picture that is has a similar geometry. Anyway, that's you know a little bit here and there. But where the Vita prep really wins is on that interface. It's got two flaps, switches and a nod when you're a cook. You don't want to have to have your boss come in and program I'm going to make a pesto into your freaking blender, you want to have a switch so you can run around and then go in high and spin it high when you're going. That's what you really want. And Vita prep is the best at giving you immediate feedback with potentiometer knob that tells you, you know, that lets you set exactly how fast you want it to be at this minute. Flip it between high and low with big old style goofy paddle switches with very minimal electronics, right? And that's really where the Vita prep is awesome even though that that little potentiometer thing goes crappy a lot and you have to replace them after a couple of years. They start getting all wonky on you and then you'll turn it on it'll bring without you turning it everybody hates that. And you'll eventually spray stuff all over your ceiling. The user interface is so good that people love it. And this is why and I call the guise of Blendtec, frankly, maybe five years ago, four years ago. And I was like, Look, you have an awesome piece of equipment, your user interface sucks. What you need to do is build a unit for chef's that just has a knob and you know, and two buttons like the Vita PrEP has. And they said, Yeah, but this really gives control to Listen Shut up. I'm telling you a cook wants to flip switches and a knob to change the speed. So anyway, the C Mac unit looks very good. It is also completely electronically controlled. So I'm sure it does really well on the juice market. You know, James said that he's you know, he said that basically all of the reviews he gets off are raw and vegan, like websites and kind of you know, impugns their their tastes a little bit because they've already made such a poor life choice and being a raw vegan does his words not mine. And while that might be true, James they are like raw vegan people know a boatload about juicing because they have a whole subculture that basically turns everything they eat into a liquid and drinks their food in liquid form. So whether or not you agree with their life choices, they know from juicing and blending and the Australian website that he sent me to which is a battle of the blenders, dash pumpkin if you want to look it up on the on the internet and the YouTube and the Australian dude in that actually has a really nice term for instead of high speed blenders he calls them power blenders, which I really like because it makes it makes it seem like your blender is a puny blender and lets the power blender, right. So he, he has this one, this Australian one called C Mac. And if there's anyone in Australia, I would love to try a sea Mac. Like if I ever get to Australia or if anyone ever wants to send one to us. I'd love to try it. It basically electronically senses whether or not you're blending properly and adjust the speed automatically. And while that sounds great, I still want the control I want the flat doodle and the control. So I'd love to be able to have that electronic BS but I'd love to also be able to shoot it in the head and be able to run my blender like a normal blender. The other one also from Down Under but available here that he mentioned is brittle. Brittle, makes a good quality blender. I'll tell a little story about this. I was doing a demo with Chris Young in Florida for the Miami food and what's it called South Beach Food and South Beach Food and Wine Fest with Chris Young for the Maurice cuisine. And this lady we were fluffing we were you know fluffing for a bunch of Food Network stars like Gianna and stuff. This little kid comes up and he's he they she raises her hand. I think she's got a question for me or for Chris. We're like yes, little girl. What's going on? I made this pasta necklace for Gianna, I'm like oh, geez, and then so so I had to save the price and necklace. I mean, I couldn't tell the kid looks I've never met Gianna and they're gonna hustle my butt out of here and like, you know, basically flushing down the toilet before they bring Giotto on with her entourage. But I was like, Look, kid, I leave the pasta necklace around this thing. And I'm sure Jada will see it. So hopefully God got her pasta necklace. Anyway, that's beside the point. Breville was sponsoring one of the things there and they had the rep there. And they showed me the blender picture. And she says to me, you can't break it. Go ahead try to break it. I said really? She's like, yet this lady had never met me before. So I said, Okay, all right then. So I put it on the ground and I jumped up as high as I could and stomped on the blender like three and four times. And I was able to shave a portion of the blender off because it was on concrete. So I was able to shave a corner off of the blender picture but the blender pitcher did in fact not break. So one of their marketing claims is that the blender pitcher is very strong. And indeed it is whether or not the blender itself, it can get close to a Vita prep. I don't know I've seen some favorable reviews, but I've never actually blended with it because we didn't have the stuff on hand to blend. And those are my feelings on blending. Oh, by the way, one more thing. Do not read any any magazine out there whether or not they're my friends like Popular Mechanics. They're a friend of mine. You know, I've worked with them. You know, cooks illustrated I'm fine with those guys never believe anyone's blender ratings. They don't know what the hell they're talking about. They give you stupid reasons to like or dislike a blender. The only thing that matters is can it take can it take a sauce that you would have had the strain through a Tammy and make it so that it's silky smooth and delicious. Can it get the particle size down below or close to about 20 microns so that you taste this stuff as being smooth. And very few blenders can do that the Blendtec can do it. The Vita prep can do it. I'm assuming that the C Mac can do it. I don't know if the Breville can do it. But it's not whether or not can make a margarita because in a kitchen that's not really the test we care about it's can it make a sauce smooth. So we'll take a commercial break break think about blenders and we'll be back. For each flag She's always been the watch this is CLT be

shy and Welcome back to Cooking issues call all of your questions too 718-497-2128 That's 718-497-2128 That song goes out to Colin because Natasha has broken some secret code and Collins messages when he comes in and he likes that song Is that true or false? You know mustache is good at those secret codes. But here is a longtime listener Collins questions on the ultrasonic homogenizer by the way, and ultrasonic homogenizer is something that vibrates very rapidly, it uses a piezo like a piezo transducer vibrate very rapidly. And you can use it for a couple of things. One, you can make an ultrasonic fog with it, which is how humidifiers work. You can you can clean jewelry with it by shaking with it. It's how notice on a jewelry thing works. homogeniser uses very focused high power Sonic energy to cavitate make little bubbles and actually rupture things. So that's what an ultrasonic homogenizers I have one and when you run them people run screaming from the kitchen because they make horrible, horrible, horrible, horrible noise. Yeah, horrible. stashes nodding yes. Okay. Colin wants to know, could one use an ultrasonic homogenizer such as a Branson, or the new PolyScience Sonic prep, which I'm sure is a reliable Branson. Because not very many people make these things as a highly effective toothbrush. As the only rigid bodies in the mouth full of soft matter the tooth as the only rigid bodies and a mouthful of soft matter, the two surfaces would likely get the most cavitation action, you can safely immerse your hand into an ultrasonic bath. So I was wondering if the more sensitive skin on the mouth might fare as well. Obviously, you'd reduce the wattage. So that's more of a cleaner than a dismember Raider, which is something that takes the membranes off of cells, which is another thing they call them Sonic dismember Raiders. I would certainly work better than those tongue scrapers and would cavitate the bits bits of mixed business from between one's teeth better than floss. Modern chefs would have no more excuses for halitosis praise today. And is wondering if this is true or false don't do that Colin. Don't do that. Colin don't do that. Look, I have one. And you know I had for a while until it broke and ultrasonic toothbrush but they're basically vibrating very softly if you take an ultrasonic homogenizer and it's a demo I used to do to show not to mess around with them. I would take the probe and stick it into a dish towel and fire it up and it would catch the dish towel on fire from the friction of it going back and forth. So I mean you could theoretically hook a rubber toothbrush sucker up to it and turn the power way down but then you're dealing with like a $2,000 piece of equipment that you're turning into a you know into a you know, a $50 toothbrush they make like you can buy like a $50 or an $80 ultrasonic toothbrush and I would definitely go that way never stick an ultrasonic homogenizer in your mouth for any reason under any circumstance. And this is again not one of those. Jack we were supposed to have like a noise that meant Davis serious this time or something like that, but we never got it Davis serious this time. Never stick an ultrasonic homogenizer in your mouth. Okay, H Montair writes in about whipped cream. Is there a way to make heat resistant whipped cream that will hold its shape when put into something hot like a canal or a soup? Yes. You like that instance? Yes. And one of my famous one word answers. Okay, here's the issues. And this is the typical thing that you have to do when you're using hydrocolloid, which is new a thickener or gelling agent right? You you're looking for right now the thing to keep it keep it hot with cream itself doesn't stay when you put it into hot things. So what you need to do is make the flavor of whipped cream using an entirely different technology. So the question is, and this is basically so when while he's doing his fried mayonnaise, what does he do? He makes something that's not Manet's that tastes like mayonnaise that has the texture of mayonnaise All right, but is in fact a fluid gel made out of gel, and that's heat stable. So it's texture of man is in a heat stable form, right, and you can flavor it however he wants. So he does the same thing with hollandaise, he has a flavor of Hollandaise in heat stable form, which happens to be a fluid gel. Now, you could make a cream flavored fluid gel out of gelatin, for instance, you could then whip that in an ISI maker, right, and you could have a very creamy mousse or, you know, something like that. So you would make a mousse, it's whipped with whipped cream, kind of a texture to it, that's either a fluid gel or even like a set mousse using a gel and make it heat stable. But without actually running the tests, I don't know what's going to make the most whipped cream texture. So you might be best off with like a gel and fluid gel stabilized whipped cream, right. So you could take a gel and fluid gel mix into regular whipped cream, whip it and then see whether it'll hold when it's hot, or whether the fat will bleed out, you might have to actually whip cream, over whip like you have to promise yet to stabilize it so it doesn't over whip. So you'd have to use like a light cream maybe with a Versa whip and set it with another gel that sets when it's hot, like you could set it almost like a mousse with like with with gelatin or with something else. And that's heat stable ag or maybe and set it and see what's going on. So there's a number of different things you can do. But whipped cream itself isn't going to stabilize, you're going to basically have the flavor and texture of whipped cream using an entirely different method of setting. So you'd have to run a whole bunch of different tests. But that's how I'd go about kind of setting up the experiment if you're going to do is that make any sense to me? Well, does she have to listen to me talk about this crap all the time. So I'm sure this stuff makes some sort of sense to her anyway. Okay, so we have when is it Natasha? When's our museum event?

Thursday, September 29. from seven to 10pm.

Right? At my posh at my posh at the at the restaurant, my posh which is on

basically taking it over. It's on 56

Is there a party going on in our background? Do you hear that? And headphones? It's really

15 West 56th Street between Fifth and Sixth. All right,

so my patch we're taking over there's a bar at the mezzanine level when you walk in and we have an upper story at the hotel. Apparently the hotel is called the hotel chambers. It's not called the my posh hotel, although you could have fooled me anyway. So we're going to have an event there. There's going to be five bartenders, and do we have the fifth one yet or no?

No, it might be you it might be done. Lee

might be me. Don, if you're listening, we want it to be you because I want to try and get out of one of these events without actually having to make a cocktail. But we have so maybe Don Lee right. Who else we have we have Evan Clem canta canta go to from from he's actually the best bartender in the world. He won that last universe actually right assuming that there's no other good mixed drinks anywhere. You know, wherever there's intelligent life assuming they don't have mixed drinks there. You know, which is a fair shot. The Best Bartender in the universe one that at the tales of the cocktail this year. Who else we have we have Chad and Christie Oh, yeah. Chad chairs on and Christy Pope and Jason Luttrell. Right. Is that five? Yeah. Are you sure I'm not missing anyone. And the gimmick on this one get the gimmick is if cocktails were street food from x, right? So we have Absolut Vodka. So that would be if cocktails or street food from Sweden. And what else we have we have a Bombay east. That's and I'm not sure whether Jason is going to choose Vietnam or Thailand because they think they add to Bombay East is either Vietnamese peppercorn or Thai lemongrass. And what are the other ones we have? We have a Hendricks Hendricks which we're doing England because gin right. And we couldn't do two gentlemen Anyway, whatever. Next 9019 I want Mexico. What do you say? Absolutely. Absolutely. won't even get all five. I know we're missing one. Someone's gonna get mad at us. Someone's going, Oh, makers Maker's Mark from the United States of America given that one to chat and Christie because of their Southern Heritage anyway, there are still slots available if you want to go next week, and you should go to what website to do that HTTP.

Colon, backslash backslash, mil

fed membership.eventbrite.com. But I guess you just do mo fat membership.eventbrite.com. Right, right. And come prepared to spend some freakin money because we're going to have a donation bucket. And we're also going to have an auction. And what we're trying to do is keep the museum food and drink afloat. You can go look at the last post, we have the last fundraiser, which was a serious, serious event. This one's going to be just cocktails, but we hope it's going to be a lot of fun and hope it's going to be a lot of fun. We haven't we know anyone that's going to show up not going to give away. We're going to try to get some nice special guests that you can mingle with if you come to the event, correct? Yes. All right. So a note of what I'm doing today. Well, actually, we didn't talk about Bourdain shoot, right. You didn't talk about Harley related To talk about the potential is half of your phone broken folks out there have my earphones broken. So it feels really weird. I feel like I'm about to, I'm constantly turning around my microphone like, oh, there we go. So, last week we did the Tony Bourdain shoot. And the theory of this was for no reservations was his Christmas show. And so I said, I didn't want to do an ancient Christmas dinner because really, I didn't think Christmas was so important as an ancient dinner source. So I wanted to do what what would Jesus have eaten? Or what would Mary and Joseph is what I was thinking eaten around their birthday. And the research we did was pretty was pretty, I thought, pretty interesting. We found out that they used an oven in the in that in that era in that zone in Palestine, very similar to an Indian Tandoor oven of today. And in fact, that style of oven was widespread all the way from India where it's popular today, up through, you know, like we're, you know, Kyrgyzstan, Uzbekistan, all that stuff is all the way over through the Middle East and all the way over into Africa. So they had this huge range where this oven, and it's basically a like a conical vessel that you fire from the bottom and you load from the top was, was basically used throughout this region. So I thought that was awesome. And I've always wanted to tandoor. So cliff and Piper and I've talked to my ex interns build a tandoor like in like three hours from crap that we can find at the hardware store. First, we call all these places. Can you get us a tandoor? Can you get us a tender and they're like it was 1000 bucks and like two weeks to wait, so I was like crap on that. We build it from flower pots and sand. And actually you can find on the internet's if you just look up flower pot Tandoor and any of the make sites, you'll can figure out how to make a flower pot tandoor. And that thing worked straight up great. We used a you know, frankly, it was delicious. Right? We also made we made pigeon because one of the things that Mary when when when Jesus was born, and I go through this last week, I think you did when you Okay, so anyway when Jesus well when anyway, so we cook in his pigeon, because you know, when Jesus was born, they gave pigeons a sacrifice to the priests, you know, etc. So we cook pigeon, and we boiled the pigeon in chicken stock first, and which was typical for what they would have done we didn't boy that we did it about 100 and 140 degrees or so just to kind of like start the cook off in the chicken stock. And we then rubbed it with cumin and fennel, which were two spices that would have had we kosher beforehand, so it was nice and salty. We did the official koshering technique which is soaking water, like rub salt all over it, let it sit for an hour and then rinse it three times and pat it dry. poach it off for a little bit and then we stuck it in the tandoor, I put a coat hanger through it and put it down in the tender and spun it first I caught the string on fire and burnt my hand getting the thing out but you know, whatever, you know, we can't have everything so that but when we did it, that pigeon was straight up delicious. So if you make yourself a flowerpot Tandoor with a you know, garbage can sand if you can get vermiculite get it and cook yourself some pigeon in your flowerpot. Tanto because that was straight up good, right? Yeah. Also, I was really worried because, you know, I spoke to a chef a long time ago about tandoors and he would always laughing that his favorite part of a new cook coming into the kitchen was putting him on Tandoor station, and watching the flesh peel off the back of his hands from putting his hand into the hot Tandoor all the time, because hot is the devil and have to put your hand in and literally slap the bread onto the side of the unit. And so I was a little more than a little bit nervous that this was going to totally fry me out. So but it wasn't so bad. I mean, I burnt the hair off my arm. Right, but it wasn't such a big deal. Like I didn't. I didn't run around screaming too much. Right. So go ahead and build yourself a flowerpot Tanner. What else do we make? The bread was really good that we made that we made like an old school flat bread with a really crappy ground wheat and also with barley. But the wheat was a lot better, right? Yes, yeah. And we do anything else? It was fun. Now we didn't do we did lentils. Like moustache has result on her mind. She must want risotto for dinner. She's just thinking risotto. Risotto. rizona you may result that dude Bourdain is a tall dude, too. By the way, did you know how tall that sucker was? Six, four. High is a huge man tall, also drops a lot of F bombs while he's shooting that he cut that out in the show are now anyway. So look for that to air on December the 15th or something like that. Something like that. Alright, so what I'm doing today, so when I went to Columbia, I don't know if I mentioned this. When I went to Colombia, I wasn't able to get any money. So I mentioned I did so Chris Costa that, you know, three star Michelin chef, you know, out in Napa, gave me 150 bucks in Colombian cash money so that I wouldn't die, basically. And we had a discussion and he said that he's very interested in the flavors of tomato plant. Right. So I, you know, I said, Well, I've done that before, you know, I took a roto Vamped. And also, you know, who used to be interested in that years ago is David Kinch, out of Manresa also in California it must be something about Californians and tomato plants. Even though we straight up I'm sorry, California, we straight up have the best tomatoes I've ever had in my life. Crap. on anyone else's tomatoes, over the best tomatoes I've ever had are from New Jersey. And Ruby's German greens and the German stripes from Stokes farms in in New Jersey. And I can say that they don't give me a break on anything. They don't give me anything. But these are in fact, I can't get them any more hardly because New Yorker or New York Magazine or New York or one of those wrote them up like two years ago. And now they've as the best tomato and they sell out now. So I have a tough time getting a hurricane came through here. And it didn't do any damage to New York City. But it did a lot of damage to parts of Jersey and up in Vermont. And all of their tomato plants roots are underwater, and so a lot of the tomatoes kind of blew up and exploded so the season is over early this year. Anyway, that's an aside, a sad aside, I had the last of the great aunt rubies I am told on Saturday, they're delicious anyway. And by the way at Ruby who came up with this the heirloom state, you know her last name, Arnold and Ruby are no relation I wish it was I wish it was my relative anyway, she died in like 1997. So tomato plant vodka, I made it a bunch of years ago in a rotary evaporator. And so I'm going to make it again today. I'm going to make a whole bunch of but I'm going to do it legally. For the first time, I'm going to do a legal roadmap of tomato plant voc and I'm going to ship it off to Chris cost out as a thank you for giving us giving me the ability to not be dead in Colombia. Yes. Yeah. Anyway, I'm going back if did I do you have a taste that the medical embargo I have still had some left. And it's weird. It's green. It tastes so green. So bizarre. I like it a lot. I mean, but you could never make a mixed drink with it. Because if you made a mixed drink with it, simply like what the hell is that flavor? And you say tomato plant? fuckup. What am I going back to Columbia? You have any idea? Yeah. Second, third and fourth? Soon. Anyway, I love Colombia. I've talked enough about Colombia. But I love it there. I actually have two Colombian friends visiting me right after right after this program. Was it? Yeah. So the last thing to talk about before I go is the Harvard because we didn't talk about or we did. So I'm going back to Harvard sometime in November to do a public lecture on drinks. I hope to have some sort of like whiz bang cringe craziness. I'm also doing a lecture at the beverage alcohol Resource Program. David wonders his thing, which is when next week. Yeah, yeah. So if I don't know if they're still slots available for that, but it's kind of the greatest bar program ever, ever made. Stage one rich, Dale DeGroff. Steve Olson, Paul Pakal. I'm sure I'm missing. I'm sure I'm missing a bunch of other things. But it's kind of the craziest bar program in the world because you have some of the biggest spirit nuts on the planet, going out and bringing like personal bottles of weird crap and you spend I believe the morning tasting every damned every damn liquor, you can so you can identify it later. And then there's lectures on theory, there's lecture. So I'm gonna go give a lecture probably on clarification, Rotary evaporation and my general thoughts about high tech stuff next week. And then a drinks lecture a lecture in November. But at the Harvard it's kind of a, we didn't do it last year, but it's kind of a strange course. Right means Dasha, you When would you think it's kind of an it's an interesting idea. They get a whole bunch of chefs in to do a demo, and then they try and turn it into a class about