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.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live from the Heritage Radio Network every Tuesday from 12 to 1245. Joined with you us today in studio by Natasha hammer local salon. Stasha. Hi, she just got back from California. She was visiting home in the LA region because her sister was on the homecoming court at her high school homecoming thingamajig Correct. Yeah, didn't win though right now. But you're you feel glad that I'm happy. You're happy to shoot in when you occurred. Tell us why.

Because you have to go back home and crown the new princess. Yeah. Which

is weak, right. It's weak tweak who wants to go back to high school after they've already graduated? Lame. Well, unless you're robbing the cradle, but that wasn't me. I never did that anyway. Right wrong. Phil Bravo. Wow. friend of ours Phil Bravo well known cradle robber folks. Well known cradle cradle robber. Yes, yeah. Well hear me. Yeah,

that was working. I was nominated for homecoming king.

You were. That's awesome. Where did you where? Where were you at last?

It was in Long Island.

Are you also glad that you lost you didn't have to go back to high school and crown the next. I

don't think I had to do that. That sounds crazy. That's

like an LA thing. Maybe sounds like you know what I heard I heard from Natasha that the Queen did get to ride down the boulevard in a low rider with the hydraulics pancaking the whole way down the tarmac. How awesome is that? I've always wanted to get into a low rider with the hydraulics they are sweet. Was it green, green paint with green with a sparkly green cheese. And there's another lifelong dream. I still have time, folks. I'm not dead yet. Okay. So calling all of your questions cooking or otherwise to 718-497-2128 Memorize 718-497-2128 Today's episode is brought to you again they must love us does they do by the modernist pantry today's show is I'm just gonna read it. They they wrote what I just said which is today's show is sponsored by the modern pantry. You got to know it's painted when you read it. You can't actually pay attention to what you're seeing as you're reading it. That's why sometimes I'll stop my reading voice and start making comments. Which is dumb. All right. Do you love to experiment with new cooking techniques and ingredients but hate to overspend for pounds and supplies and only a few grams are needed per application? Modernist pantry has a solution they offer a wide range of modern ingredients and packages it makes sense for the home cook or enthusiast and most cost only around five bucks. Only five bucks. Hey, five bucks. That's cheap. All right. Hey, saving you time, money and storage space whether you're looking for hydrocolloid pH buffers, 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 inexpensive shipping to any country in the world. There's got to be some country they can't ship to. Yeah, right. Who knows how they do it? I have no idea. What does it mean and expensive? I don't know. I'd like to know someone just someone from another country or from these guys and tell me tell me

like New Zealand.

Anyway, monitors pantry is your one stop shop for innovative cooking ingredients. Modernist pantry now carries eight types of methylcellulose and various grades and viscosities fans with cooking issues that place an order of $25 or more before next week's show, we'll get a free package of high viscosity methylcellulose simply use the promo promo code cri 59 When placing your order online at modernist pantry.com visit visit modernist pantry.com today for all of your modernist cooking needs. Okay, listen methylcellulose interesting. First of all, it's the only hydrocolloid that I use that isn't actually all natural methylcellulose doesn't is not a naturally occurring product what they do is they take cellulose from like you know, cotton or whatever wood pulp whatever it is, and they modify it to have certain properties now, what I would like the monitors pantry guys to do is specify not a viscosity necessarily but exactly what type of methylcellulose we're talking about. Most chefs use methylcellulose and here's one for you hydroxypropylmethylcellulose from Dow you know the Dow like big the big company Dow and their brand name is Metho Sal right me THOCL Metho cell and the viscosity is only one of the things you actually need to know about methyl cell. It's also the type that it is because they have kind of wildly differing properties depending on whether it's methyl cellulose Hydroxypropyl methylcellulose, what the chain length is etc exactly what series it is. Now, the super high viscosity ones are often used. The interesting about metal cells Metacell gels when it heats and melts when it when it cools down. So this is the the hydrocolloid of choice. If you've ever been to a restaurant or seen an application on the on the on the television set, where someone takes a liquid and squeezes it into a broth, and it sets up into like a noodle or a gel right away into a hot broth. Typically that's a methylcellulose is what they're what they're doing. They're Metacell a dowel metazoan typically a high viscosity one so that it doesn't bleed out. However, I don't ever do that what my favorite Metho cell is not actually high viscosity methicillin Metacell F like Frank 50 met Metacell F 50. And aside from sounding like a like an expensive Ferrari, that's not like a Ferrari, right? methicillin 50 Anyway, it's not what it is, is it's a low to medium viscosity methyl cell that has amazing whipping property. So you add like eight grams per liter of this stuff to whatever you know, fruit puree, juice, whatever. And then you in a blender and then you put it into like a Kitchenaid with a balloon, whisk on it and you whip it just like egg whites and stuff whips up just like a Marang this is what I believe this is what Sam Mason way back in the day used to use to make his he used to make like, like foams that have like a texture of like a Guinness head he was looking for the texture that was on top of the Guinness beer was what he was shooting for it. He used to get it with this, I forget whether he actually use Guinness as the foam with a 50 or not, I can't remember anyway, so it makes up into a nice almost like an egg white Marang. And here's the cool part. If you pipe it onto a silpat or whatever piece of acetate sticking in a dehydrator or in an oven that's set to dehydrate. They don't fall they gel up a little bit and solidify and they turn into these amazing Merengues that disappear in your mouth. They're not like a regular merengue and have little bit of a protein as they disappear in your mouth. And they're amazing. They can be made with any flavor. And they're they're vegan naughty. No, no, they they can be vegan starship made a vegan face. I wish you could see her vegan face. It's like the equivalent of like, you know, the nose crinkles up a little bit. And it's like someone made an awful smell or something in the room. Which is unfortunate because I don't feel that way about other human beings the way the stuff she does. That's why we call her the hammer.

What you don't like vegans very much.

I don't have anything against I think VT look, it's like it's like I don't know not I said it's unfair. It's unfair. i It's difficult for me to cook for vegans. Right? So it makes it it's very hard for me to cook for vegans are upset with their life choices. I wish they hadn't made that life choice. Yes, I do wish they hadn't made that life choice, but it's nothing against them personally, you know, you know, I have how many vegan recipes do I have that I actually make that are vegan like two, two and two. So if you come to my house and you're a vegan, please let me know in advance and I'll make one of my two recipes. And so you can one of them is actually a delay. You know, you can you can take a lot of good Indian food and substitute out olive oil for ghee and get a passable result. And I guess that's what a lot of people do. I don't know. Who knows why the hell are we talking about this? This has nothing to do with anything. Cellulose methylcellulose vegan, it just happens to be the one thing I use. It's not all natural. The other the other one I don't use it. A lot of chefs use it propylene glycol alginate it's not natural, not unholy. Just not natural. Doesn't exist in nature. Right being the definition of natural All right. So, Colin, all of your questions 27184972128. Okay. David company. Hi, again, my hunting friend wants to make a country ham out of venison, with the hanging time be comparable to pork? Or would you use it? And would you use a different cure? I told him you might want to incorporate juniper berries, or Jan into the cure. Am I full of crap? Thanks, Derek bog and Well, I wouldn't put? Well, it depends. I mean, I guess you could put June in I mean, I typically for a country ham kind of an application wouldn't be using any liquid. So it wouldn't be kind of brined in, but I mean, it's not going to hurt gonna evaporate fairly quickly. But I would, you know, I would use, you could add whatever spices you want. I mean, you know, so delicious. Delicious. Something with juniper in it that you might want to taste would be spec specs. Delicious, right? You'd expect right? You know what, though, it's one of those things I enjoy the spec for which is basically what they'll do is they'll take a ham, like, they'll roll it out flat, but cure it flat, which means it cures a lot faster than it would if it was left in a whole row. And they typically smoke it. And it's typically I believe Juniper right is the flavor in it. Yes. And there's there's one there's a whole you know, from alto algae up in the north of Italy and then also across the border in the in the kind of Austria Germanic kind of tradition, their spec. And I happen to prefer the Italian one because the one that's typically north of the border is a little bit drier, the ones that we get at least the ones that I've had. And so spec is delicious. And that's got Juniper in it. The trick with curing venison is venison is not doesn't have typically as much fat in the meat as would something like pork. I would assume that it would cure closer to beef in terms of like a Purcell, I think it would cure closer to that kind of situation. So, you know, if you want it to cure for the length of time that ham would cure for, you're going to need to protect it from drying out too much. Right? So you know, what you could do is salt it down and get the salt level that kind of the way you want. It's gonna take some practice and have to look up exactly what's what's going on. But I would after it after it starts to dehydrate a bit, I would cover it with fat, like with a layer of fat or maybe you could go maybe you could go what's the word I'm looking for, like, you know, Parma style where after it ages for a certain bit to put the face of the meat, which is the part of the meat that shows it doesn't have fat. They'll take lard and I forget like is it rice flour or something that's like lard and something like rice flour and work it over the face of the ham there. So to stop the drying out. So I would do that. So that way you get the moisture level that you want. And then you'd cover it up and let it dry out. You know, so wouldn't dry out too much. And I think it should work. I think that'd be great. I mean Juniper sounds great. I might even smoke it a little bit with new says yes, be delicious. And sounds like a very good alternative to, you know, the venison jerky that everyone makes. Of course also if your friend is a hunter, and I don't know whether we've already discussed this because I can't remember which questions you sent in. Please go buy an immersion circulator. If you're going to take the trouble to buy a weapon, get a hunting license, go sit in a tree for like a day and a half waiting for a deer to come by. That's big enough that you want to shoot it in the in the neck and take it home. Spend the 800 bucks on an immersion circulator, so that you don't have to turn everything into sausage and chili. Alright, because venison cooked in an immersion circulator. Not for too long necessarily. If you cook it too long, sometimes it can get gamey. But venison cooked in an immersion circulator, even like an older one is going to be freaking delicious and I know this not from theory, but from actual practice not of my own stuff because I wish I could hunt but I don't have a hunting license. I don't I want one kind of pretty badly I want you know, I'd like to, I don't really want to I don't really necessarily want to shoot a deer I really want to get things that you can't buy otherwise me I want to get like grouse and Woodcock and all those things. Anyway, Miss Dasha wants saw me grouse and Woodcock and a teal in in England because they can serve in the restaurants in England. And it had like the little babies and and everything. And I thought she was going to quit working for cooking issues because I was literally like, like there was blood. There was blood all over my face like cooked semi cooked innards guts and blood all over my face. Because I was like kind of burying my I was burying my face in the carcass of the birds trying to eat them out and spinning the Think, think think spitting out the baby's

head on the plate. And I thought that was the end of it until the waitress came over and said, You're not going to eat the head.

Well, she knows what's up. Anyway, so as we said on the show, many times immersion circulators should be hunters best friend like it should basically when they give you the license, they should say do you have an emergent circulator? Would you like to buy one? Do you know what I mean? Oh, speaking of which, before we go to the break. A couple of weeks ago somebody called in is like I have an immersion circulator. What the hell am I going to do with it? Basically, remember, that was like why, like, what am I going to do with it for a normal family meal? That's not like, you know, not said, yeah, yeah. Well, I did another one over the weekend. So local, no offense. In case you're the owner of a fine fair out there, but the local crappy like grocery store key food see town style thing is fine call fine fair where I live, you know, it's just like the local, you know, grocery store. And so I went in there and I bought your regular run of the mill sausage and I cooked it for family dinner because, you know a couple of weeks ago we went to Cesare casellas farm that Thanksgiving farm where they you know, they help multiple disabled and autistic kids and adults through therapy, including working on a farm and whatnot anyway. So they gave us this kabocha squash which was preposterous ly delicious. I mean, just absurdly delicious. And so I cooked those because they gave us a whole bunch along with some brussel sprouts very good. And they told us to cook the leaves on top of the brussel sprouts stock, which were surprisingly good. They take a long time to cook kind of like collards, but incredibly delicious. So he had those along with potatoes that day. So we had we had a Thanksgiving farm meal except for the sausage. So I took the sausage, and I threw it in a Ziploc bag with a little bit oil through that sucker in the immersion circulator. 60 degrees Celsius, which is 140. You should all remember that, by the way, I don't care whether you cook in Fahrenheit or Celsius, you should remember that 60 is 140 and vice versa. Anyway, cook it, threw it onto my salamander, if you don't have a salamander, you can learn a grill, do whatever for like, you know, a minute on a side and they were like the best dang sausages in the world. And people are like, Oh my God, where did you get that sausage? I was like, I bought it at the fanfare for nothing, but because I cooked it right? It was delicious. Because typically you overcook a sausage and you're relying on the extra fat on the inside of a sausage to make it taste good. What you should do is just not overcook it from the beginning. Now when Philip Preston from PolyScience, our good buddy was putting together the cookbook that we gave him recipes for for his emergent circulator, he we gave him that recipe, we're like sausage, you should have sausage in there. And he's like, Well, why don't understand like, why do you need to cook the sausage and immersion circulator and because I can go buy that cheap ish. Anyway, and you know, it's not bad quality. I would never buy bad quality from my family but it's like you know, inexpensive stuff and you treat it right as beer.

Why don't you do it in beer? Oh,

I told him he could do like brats, brats and beer but I just did it in olive oil. I didn't want to like post these things out. I just did them in a ziplock and olive oil. That 60 you know for like, you know, whatever. I wasn't even paying attention to it and I flew it and then what I did, I didn't want to fire up my circulator for the leftovers. So I took a Ziploc bag, and I threw and this is an air of a special I threw mashed potatoes into the Ziploc squished it flat sealed it. So here's the here's the tricky squish the mashed potatoes in the ziplock bag down to a layer like maybe like three eighths of an inch thick. And then I throw it into a pan of simmering water like a frying pan of simmering water and they heat it up like lickety split without without you know, having any burns spots on the bottom. They were hot all the way through and I didn't lose any moisture off of them. So it's perfectly reheated mashed potatoes, which are pain, it's a pain to reheat mashed potatoes and not having turned to crap. So I did that. So anyway, and you could do that in immersion circulator, if you already had it running in fact, what we do now in classes is we make our mashed potatoes you know in advance like in the morning pack them into zips or into into vacuum bags, but not without the vacuum mica could vacuum. And then at the last couple of minutes, we squish it real thin, throw it into the circulator bath and reheat it and they're perfect. Because Don't you hate when you're making mashed potatoes? And do you ever make mashed potatoes? Don't you hate it when you're always worried about getting them done at the last minute you're like, oh my God and my potatoes is or they're gonna get cold or then you have to stick them over a water bath to keep them hot and the water bath boils over. It's always a pain. Mashed potatoes are always a pain to finish off when you're finishing off the rest of your food at least if you care about them the way I do. I don't know maybe in the stash is one of those people that beats the hell out of many KitchenAid until they turn into a super glue. Are you one of those people

my mom hand mashes them so there's all the leftover chunks of potato that didn't get

she's making the vegan face so you don't like the leftover chunks of Oh no, I never look because I am who I am and people like my chef friends would make fun of me if I didn't I use the food mill to make the mashed potatoes but honestly I think one of the easiest things if you don't have a food mill potato rice has worked really really well. The problem is is I always burned my hand when he used you know I'm talking about the potato razors. They don't leave any little chocolates they're pretty good. I also diverge from most of my chef friends who use they use only butter but I don't I don't want to look people are going to call me Tell me I'm a jerk but I'm not one of these guys I feel like I need to put so much freaking butter in that I can actually lubricate the potatoes entirely with butter alone so I actually add cream and butter What about use does yeah yeah milk that's for suckers but like a cream and butter but people are like why do you want to add Queen Why do you want to add all that water it's just going to ruin it just add more butter but I don't really want like you know like the rubbish on potatoes or like half butter and I don't really necessarily I don't need that you know what I mean? It's not my my thing so I mixture of cream butter. Throw in the ziplock and keep it hot. So those are some more things to do with your merchant circulators and I spent hardly any time talking about the venison but that's life in the big city. Let's go to our first commercial break cooking issues.

And welcome back to good new shoes calling all your questions to 718-497-2128 That's 718497212 H so

let the record show that vegan face was originated on this show when everybody else starts using

hate you make your vegan face I think it's gonna it's gonna catch on definitely if Jack has anything to do with it he will he's gonna get off all the hosts all the hosts of all the shows by the way. Today is a it's literally rubbers is a one man Jack Inslee show today Jack Kingsley being our intrepid engineer here. Roberta's is shut down for the day. Because the entire staff is off racing go karts in New Jersey is is true or false is correct. I spoke to the chef and Roberta's Carlow couple of weeks ago when I was at the farm and he told me this is going to happen. He didn't tell me he's going to be on a Tuesday. And here's the thing they have a no they have a no drinking well on the go kart policy, which is very wise. Very wise. Do you think that's why it's Jack? With them? Yeah, yeah, yeah, no drinking and go karting. So but they have apparently and I don't know how this shook out. They have a No it's close track. By the way folks close track. They have no getting on the go kart drunk policy. So the Roberta's idea was to get everyone shellacked on the bus ride down. So that makes sense. Yes. So my prediction for the fight is pain. Clubber Lang let's say for all of you rocky three fans out in the audience.

Well, I'll be making your mark and salad so hopefully it's

Yeah, Jack went and fired up the pizza oven so that I've never seen this place of sanity. It's crazy, right? Spooky. Yeah, I was like slamming on the door because I can't be bothered to read things that are around me like signage. And so like the door said, you know, call Jack if you need to get in but I didn't see it. Okay. This by the way. You know what sucks. This is our Halloween episode. And we didn't think about anything to do for Halloween. I forgot the Halloween is on the Monday. All right on Tuesday, it's a little late to celebrate for Halloween on a Tuesday. No one gives a crap about Halloween after it's over. By the way my son says I say crap too much you do. Anyway, speaking up the my younger son, my older son who's obsessed with the MTA and all things trains if he doesn't want to be on them wants to be in he wants to be a Metro North ticket taker ie conductor this year. Try to go buy a Metro North hat folks Metro North is our commuter railroad try to please dystocia who's a genius at this sort of thing. So like if I want to find by the way if I want to find you whoever you are, like she will find you get your personal number and or your assistants number and start hounding them so please don't like ask me to get her on your case because she will track you down. Found a found a conductor hat and I have a little miniature conductors hat. I think it might even be too small for my 10 year old I didn't think there were human beings this small.

I don't think they're supposed to fit on your head. Don't they just wear it like

perched they're not freaks. They're they're human beings who are taking tickets. They wear this as their as their head

around? Yes. It's

like, oh my god. Oh my god. Alright, anyway, so I guess we will tell you stories of Halloween, but I wish we could get a hold. Please. Someone called him with a Halloween question. 271-817-2128. All right. Okay. heinous, dosha and Dave, thanks for answering our question on bagel cocktails. Sam and I work together. So it was just one group of people trying to work bait make bagel cocktails, not that the entire world is suddenly interested in bagel cocktails, which would be quite strange. And we talked about sending in a question and we both ended up sending in the question. Anyway, we enjoyed the show. And it's been hugely helpful and exploring new ideas and techniques. Best Johnny hunter from the underground food collective. Well, that's great. But did the bagel cocktail work? Well, they

sent that the day after.

So they didn't have time to try it. Maybe. All right. Okay, another follow up. Hi, Anastasia. And Dave. This is from Andrew to someone else writing this or it's just Andrew wrote this in standard. Okay. In episode 58. I like that people know An episode is because I have no idea. Oh, yeah iTunes, iTunes by the way, check this check this out iTunes, right? Yeah, apparently they will not tell you I'm trying to figure out like whether or not anyone's listening to this program or not right. So I'm like Jack, can you call up the iTunes people and figure out like, like whether anyone has downloaded this and iTunes won't give out that information. Isn't that crazy? Does that make any damn sense? No, it makes no damn sense right? Nothing makes no sense. Okay, and episode 58 They wondered what what temperature monitors cuisine calls for for cooking gooey duck, low temperature and they listed as barely cooked according to their best bet chart they prefer 50 degrees Celsius for 30 minutes. Okay, in that same episode low temps Neil's are mentioned and the same chart and monitors cuisine recommend 68 degrees C for five hours for a tender brace, snail. I hope this helps. And thanks for the great show. I've learned a great deal from listening. Thanks, Andrew. Before I get let me finish this before I finished I went interested. Okay. I like I said last week I think I've had Myhrvold and Young's and you know Maxim's and grants, that's the whole crew. There are some of the whole crew there. I've had their gooey duck gooey duck being the very manly clam will say that fared very it's a very, very manly clam anyway. Yes. So it's most suggestive food. I think that we

it would be a good time to press pause and Google gooey duck.

Yeah, spelled G Oh duck, pronounced gooey duck Anywho. Like the good folks at the moda had one on their show the other day? They did not did. By the way. Anastasia just admits on the air that she is irregular. I don't know where she finds the time because, you know,

I don't know if she was the first 15 minutes.

What do you have against the rest of their program? It's crap. Wow. Calling out Hoda and Kathie Lee, they don't care what we think. Anyway. I used to watch Kathleen way back in the day when she was with the Regis Regis and Kathie Lee that's bringing it back. I used to be Batman. The summer before I the summer I graduated college I did exactly three things I worked on my 1976 Pontiac Bonneville right bond doing the quarter panel so that I could get it pass inspection and making sure that it worked paid $400 for that car. best $400 ever spent car got exactly 10 miles to the gallon whether it was on the city or the highway like a couple of months into owning it a James Brown tape got got jammed into the tape deck and I couldn't ever get it out again. So I think whenever the car was running, James Brown was playing. We eventually spray painted a golden zip tied bull horns on the front of that thing thing was amazing. Love that car. Really good pickup anyway. So I did that. I deep fried potatoes and habanero chili Reno's because I was training myself for heating at the time. And I watched Regis and Kathie Lee, and ABCs daytime soaps. And that was basically it. That was the whole summer. My wife was like, What the hell? She wasn't my wife at the time. She was my girlfriend at the time. But she was almost like, man, what the hell's wrong with this guy? What am I gotten into anyway, so they're gooey duck is incredibly delicious. They cut it into like kind of long noodles. And they cook it in a C Vapp oven, I guess at 50 degrees C, which is just warming it really, for 30 minutes. And it's just fantastic. Very, very tender. But they cook their snails at a much higher temperature. So 68 Once you get to 68 I mean, I don't see why you don't just take it all the way up to 85. I don't really see what the big name, I don't know, I'd like to try it. I'd like to try to demonstrate the 68 Celsius snail for five hours and just like a regular simmer in a bag, let's say for you know, for like two hours see what the difference is. But if that's what they say works, I'm sure they tried it. I'm sure they had one of the 15 cooks that was working on that thing sitting there with like snail after snail for days figuring it out, right now pathetic that we don't own a copy of Modernist Cuisine. Don't even It's pathetic. It's pathetic. Okay. Andrew is also wondering if we are still interested in some help for blog posts, and I will gladly lend my time and effort. Okay, here's the thing, I have come to a realization people. And that is I have, look, I have roughly 15 to 20 blog posts in my head that need to get written, right, roughly 15 to 20. They just don't have time, I'm just being pulled in all kinds of different directions. I think at this point, if there are people out there, and they would have to go through to stash and give a sample of their writing or whatnot. But if there are other people who think that they want to write cooking issues, style, posts, meaning pedantic. You know what, like, you know, kind of, you know, the style if you've ever been on the blog cooking issues.com You know, you know the style, the style is what it is. It's cooking issue style stuff. I think at this point, we could probably open it open it up. What do you think?

This is the first I've heard of this? I know he would have guessed writers?

Yeah. What do you think? I mean, now that we're gonna own it, that's it. We own it. We can do whatever we want. The people who are writing for it no longer have to be working for the French culinary. It's true. I mean, I So I'm just considering between between we look look you want to is anyone care about this? Here's the post. Here's the post that like

go, we're gonna say, what are they gonna say? They don't read it anyway. All right, so

like, look, I have a, I have a bunch of clarification posts on keto salt on keto Zan, which are two new clarification aids that I use, I have a way to clarify now. Things like lime juice to get pretty good yields without a centrifuge even I've worked on it without a centrifuge. For grapefruit juice, it's no problem I'd be very close to getting centrifuge plus clarification for lime juice. gotta write about this I have to write there's a bunch of like book review things I have to write on. There's just a whole boatload of stuff are more than fusion techniques I have to write about me there's just a bunch of stuff that I have to write about. I just don't have time and you know what, maybe this maybe it's not even stuff that I necessarily want to write about if someone else can come up with a cooking issue style post on their own thing right? And by the way, I'm not if you have an idea and you can write it up in a cooking issues kind of way I'm not gonna take credit for your idea. I just don't feel it that's appropriate Do you

know Yeah, no, you're right. But yeah, I mean needs to be appropriate posts. I don't want some dummy writing something you know, hey, the stock should just call all of you guys dummy snow but I'm just imagining the stuff we'll get she making the vegan face she's

making the vegan face I'll tell you something like well that's why we call you the hammer Anastacia you you know you are the year the hammer you get to decide like whether or not the stuff what what I would do before you go bother writing it is I would propose to Natasha what it is you think is

mostly look at Francis lambs writing we really like him. I love that style of writing

Francis lamb who now he's at Gilt either his new company guilt he's not at the he's not at Salon anymore. Guilt the blog. Anyway. Anyway, so I'm open Andrew, so and we had someone else calling the same thing. Okay. Not a question. I just had a disaster occur and I'm trying to backtrack my steps to where I screwed up. And this is coming in from Marty in Eagle Rock. We have a caller. Oh, we lost him. We didn't we got him. Hello, caller you're on the air.

Hey, Dave. I just had a question. Um, see notes. Pumpkin Carving season.

Oh, Halloween question. Yes. All right. Yeah, Halloween question. Anyway,

I'm just wondering if you had anything special that you do with insight that you just scooped out and then you just throw it away? Is there anything you could use that for food

wise, other than the seeds?

Seeds? I don't know. Maybe you can eat the seeds.

The seeds are incredibly delicious. Now. I wish I had the recipe for it. The my kids babysitter makes the best pumpkin seeds I've ever had. We're just talking about this yesterday. And and you know, when she said she was going to make pumpkin seeds. I was like, Yeah, whatever. Come on, like you're gonna make a pumpkin see that? I think it's delicious. Come on. What do you think she doesn't normally cook that much. You know what I mean? But her pumpkins either freaking delicious and she she removes the pulp from the pumpkin seeds. Like washes them clean and then squeezes a lemon or lime juice over them. Let them sit for a little while and then roast them off in an oven with salt. And they are fried and good. On a regular pumpkin. They're delicious. I've tried them with the kabocha squash and the seeds are a little bit thicker, so they're not as good, but I tried to get my babysitter's recipe for the seeds for later for next week. But they're fantastic. Now, the Pope, I don't know whether you can use the pope for anything you've ever used a pole for anything. I mean, I'm sure you could cook it. I'm sure you could cook it and like make like a kind of a brothy thing out of it and then like press it out the strings themselves. I don't know how well they break down. But the seeds by far and away you should never throw away those pumpkin seeds because they're incredibly delicious. All right, well, thank

you so much.

Thank you and happy Halloween. Nice Halloween question.

I wish I had a spooky sound effect to play out. No,

you can you make one. How's that? is good. I just had a disaster occur. This is Marty and Eagle Rock. I just had a disaster occur. And I'm trying to backtrack my steps to where I screwed up. I love questions like this, right? Because I like because I screw up all the time. And I'm always having to backtrack. I had two hunks of cross rib roast. I blow towards the surface of each and toss them into bags of olive oil, garlic and fresh rosemary and seal them up with a home vacuum sealer a couple of mistakes there. blowtorch I'm not a big fan. He hasn't gotten mistaken. But I'm not a big fan of blow torches. Unless look, I'm assuming Marty that you maybe you have one of the few attorneys which is one of the little the little butane powered blow torches. But I find that like the average tours that we use which are the big old propane ones that are used for when you're you know, I don't know what's the word I'm looking for doing plumbing like a plumbing torch, right? They leave what I call a propane taste. We talked about this recently on the air propane taste. And I think it has to do with the chemical that they add to the propane such that you can smell it when it's leaking, right because you don't want it to leak and explode and all that stuff. And there are butane torches that don't have that smell because either they do a better job of combusting that smell or because there's less of the adult Trent's in the butane because you use the butane that you use for pipe lighters and cigar lighters. And those customers are very sensitive about that smell ruining their cigar which is why old school suckers don't use lighters they use matches to light their cigars. Right. Right. Okay, I don't smoke cigars, but I'm just making this up anyway. So I'm not a huge fan of of torches in general, especially on fat because fat tends to pick up that flavor more than lean parts which I've done the test on. I'm a bigger fan of just, you know, putting a sear on that thing and a frying pan. If you can't do that fine, go ahead and blow torch is going to work but that's just my thoughts on blow torching. I recently bought a blowtorch at the Home Depot. That is a propane torch that has a much bigger flame on it. It's a real monster. It's called like a wide angle like a wide flame. I'm in the process another blog post I'm in the process of working on to see whether or not that thing has less of a torch case whether it has a better combustion, and also whether it can do a better job Browning because it's not as much of a point source of heat. It's much wider. So I'm looking into that anyway. Okay, this wasn't the question. We're back on Marty's question now. So he bagged them with olive oil, garlic and fresh rosemary and sealed them up in the home vacuum sealer. So far so good. One I cook from my parents two days at 130 degrees, which is 54 for a rare the other I toss it in the freezer. The first one turned out great. I salted it and steered it off perfect meat by the way, good job not salting it beforehand. The recent blog posts we had is that if you saw the meat beforehand, it's going to taste cured. Especially on a long cook like that it's not going to taste like a fresh steak. So good job salting it afterwards and searing it off. Perfect meat. Good. Glad. A couple of weeks later I defrosted the other Hunk and toss it into the soup into the immersion circulator into the or whatever he's using to cook at 130 degrees and cooked it for 36 hours or 36 hours he noticed an air pocket growing in the bag. He was worried there was some anaerobic nastiness happening. And sure enough, when I opened it up, it smelled like rancid zombie vomit. There's Halloween for you. Rancid zombie vomit. So rancid zombie vomit zombie zombies. Zombies eat only human brains, right? I don't know. Yes, Jack. Correct.

I have to do some fact checking on that first.

Yeah, fact check, I believe well, maybe not exclusively, but their favorite thing to eat is seems like Google says the brains Yeah, human right. And the reason they don't just eat other zombie brains. The reason they need human brains is because the way you become a zombie is to have a zombie your brain, therefore, therefore you don't have the brain to be eaten by that once you're a zombie, so they need to search out fresh humans for their brains to see this is why it works anyway. So Ramses, rancid zombie vomit would be, like several day old human brains that have been digested by zombies is what we're talking about for a smell. So I eat bad. I dumped it and serve leftover lasagna instead. That's a good call. What a question is where did I go wrong? Could I have killed guests? Had I served it? And what should I do differently next time? Thanks, Marty. I don't think that look, obviously, you did the right thing. Anytime a bag blows up with air and you don't know why you should throw it away. Because there's probably clearly bacteria growing in there. They're causing the bag to inflate the fact that smelled like rancid zombie vomit. Right. And usually, it does smell freaking awful. Because I've had it happen before it's like, to me it's not zombie vomit as much as it is kind of blue cheese mixed with zombie vomit. Right kind of a blue cheese sauerkraut socks feed zombie vomit mix, right? But it's um, it's off putting. Let's put it that way. Certain, like, you know how some cheeses taste delicious, but smell of death. It's kind of like that, too. Anyway, what's happening in there is not gonna kill anyone most likely. But what that is, is a they're different lactic acid, bacteria, lactobacillus and other bacteria like that that are growing in that bag. And what happened is this, you had a large piece of meat, you might have had a portion of the interior of the meat that had gotten contaminated like a knife or something got stuck into it, or it's just the stuff on the outside and maybe the meat was resting against the bottom of the circulator. Right. And you put something in frozen, or you thought it and as you thought, let's say you thought it before you put it in a circulator. Remember, freezing doesn't kill bacteria kills maybe a certain portion of them, but it's not a method to kill bacteria. So the bacteria are basically in suspended animation. It takes a long time to thaw out a piece of meat. This is why they have you thaw meat in the refrigerator typically even though it takes a whole hell of a long time. They don't want the meat to basically be growing bacteria while it's throwing out. The reason it takes a long time to thaw meat is because water is not nearly as good like bound water inside of meat is not nearly as good a heat conductor as the ice. So once it starts thawing, it actually becomes kind of in deleted relative to the part that's not thought. And so it takes a lot longer to thaw something than it does to freeze it, which is why things take forever to thaw. And even though you've had that Turkey in the fridge for, you know, three days, the inside of it's still frozen. You've noticed that right? Yeah. So one, you don't necessarily have to thaw it, you can thought in the circulator, at kind of load cooking temp in that in that area, right, and then you're killing bacteria, right from the get go without growing some at the beginning. The other problem is, if there's some bacteria in the middle of it, and it takes hours for the meat to come up to temperature, and it can take hours and hours and hours, especially, you're right at the line there, you're at 50. Like 130 is like 54 for if it's four degrees different. So if you have a big roast, and it sits in the bottom of the pan, and there's stuff underneath that's contaminated, that hasn't been killed yet. And that part is even four degrees cooler, because there's not water circulation underneath of it, you're going to be growing bacteria in that and then the gas will come up around, it'll form a bubble and it'll start floating, right? So enough to diagnose exactly where you went wrong. One, beware that at those close temperatures, you should, what you should do is take the bag and probably simmer it like for like a minute just to kill everything that's on the surface layer and then put it in and you're not going to have a problem, you're going to want to make sure the bag is up off the bottom of your circulator tank so that there's not a place where you're like four degrees different at four degrees different you're growing evil bacteria in there, and you don't want that to happen. Another thing is making sure that you don't have any contamination on the inside, making sure that your thought times aren't too long. But you you definitely put yourself in a situation where a chunk of the Meet was in the range probably between 40 and 50 Celsius, right. So below 100. And whatever it is 20 and change 20 You know, eight or seven, whatever it is and change where bacteria growing and you grew lactic acid bacteria. You probably wouldn't have killed anyone, but I guarantee you the entire piece of meat was repulsive. So it's a good job to throw it away. Right? Yeah. Yeah. All right. And do you have anything else to say? No, no, if nothing bubkis All right. Well, this has been the Halloween episode of Cooking issues. We'll come back with all of our Halloween stories Happy Halloween and happy trick or treating.