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.

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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.

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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 good news coming to you live every tuesday from 12 to 1245. Today, I'm actually not in Roberta's in Brooklyn in Bushwick as I normally am, because for the first time in my life, my bike failed me in a time of need. And my tire went completely flat in an unrecoverable way. Right as I was off after the studio, so I'm joining you live from my living room on a phone. Also not with me today strangely, is Natasha the hammer Lopez because even though this is our holiday edition, she decided to hightail it out to her actual holiday. She's in California with her family right now. So the only person I don't know if Carlos there, Carlos is there rather But Jack on trepat engineer is Chilean live in Bushwick and on the radio show. How are you? We're both here? Yeah. So listen, who's our sponsor today?

It's Modernist Cuisine, but I'll have to read that copy. I think. Yeah, you

want to do it after the first break?

Yeah, I'll do it after the first break. Modernist pantry. Sorry.

All right. All right. Well, you know, because he's a great book. We'll talk about that later. Minus pantry, the place where you can buy the ingredients you read about the book. Okay, so calling on your questions to send 181972128 That's 184972128 We'll see whether we can juggle me being on the phone and you calling in on the phone. That'd be fun. Okay. Matthew writes in with a grenade a question. Hey, David. I was wondering if you had any advice on making a Grenada at home without any special equipment? Ice cream or soy bean ice cream machine or so they make a few recipes online with craft for putting the fruit and syrup mix into pan stirring it periodically as it freezes. Is there any way to improve on this technique without forking out $4,000 For a package get the specific need? I'm trying to make his blood orange. Thanks, Matthew. All right. Well, look. The deal with a Bernina right is it's supposed to have a grainy kind of texture Renita right. So it's not so much of an issue that its texture kind of kind of is not. I'm not a giant huge fan of the admit of the Grenada. I'm much prefer a smoother thing like a sorbet. So let's pretend like you want to make it so Pay for a minute, then I would get something if you don't want to spend a lot of money I would get something like a Champion juicer, freeze everything rock, rock, rock, rock hard, and then put it through a Champion juicer with a Brian plate attached to it. And you can even do that with frozen fruits and whatnot and you can get out and you can get out passable sorbet. And I guess if you if you, if you decrease the sugar content, it's going to be icier and it's going to have an ice or texture. And it'll taste more like a Grenada, the periodic freezing technique that you're using and basically it is you're trying to break up and fluff the crystals of their forming for McGee is very popular. Very interested in a thing called needle ice cream pin needle ice cream, which is an old old French thing, it's an actual ice cream with milk and whatnot in it, cream fat, but it's supposed to have very long crystals in it. And so you stir it very, very periodically and try to maintain these types of large crystals. So slow, slow freezing with periodic stirring is gonna give large grid needle right crystals. And, you know, basically making with an ice cream machine or blending a solid thing like a pacojet. You're never gonna get a PocketJet texture we don't want you want to create a texture. So try try either Champion juicer, or hell even tried to take the cubes, blend them and then put them back in the fridge and harden them up a little bit and see how that works. Let me know. Let me know what you studied with us more but she's not my it's not my cup of tea. Although packages are amazing. I love them anyway. Okay. Ruff writes in. Dear Miss hammer. Fortunately, she's not here. She can't even listen. She's on a plane right now from the she's to transport to take this out. She's decided, right? That, that she's the cheapest holiday person in the world. So she's flying out now like 18 connections, right? So she's basically taking her like three days and four nights to get from New York to LA because of the number of connections she chose to get because she's so cheap. But even worse than that she's flying back on into question, actually flying back on Christmas Day on Christmas Day. Right? Wow. And it's because they already mentioned this last week because she's so cheap. Right? She has a speaker. It's what I pay her but really, it's because she's so cheap. Right? That, that she wouldn't do it any other way. And I was like, but you're gonna make your dad drive you after Christmas dinner? To the airport. Kind of crazy, right? Anyway. I won't talk too much about it. She's not here to defend herself. Not that she ever does. But they go. Okay. So Dave recently asked for ideas for cooking related holiday gifts. Perhaps he has recommended favorites for a good values of thermocouple thermometer. Actually, well, I I don't I'm not super. I've never had a thermometer where I said, Wow. I love that. You know what I mean? It's I've had plenty of them break. Have you used multimeter based thermometers, which are very cheap. I've used you know, all those things I've never been. I've never been super, super happy me thermocouple. If you buy a dedicated thermocouple thermometer, they're typically they used to be expensive, but getting cheaper and cheaper. I mean, tech stuff seems pretty cheap. And it's okay. A lot of the stuff I've had, you know, break really depends on on what you need and what kind of a cost. You're looking for me the good thing about thermocouple thermometers as opposed to other types, they're not actually extraordinarily accurate, you have to calibrate them out of the box. But what's nice about them is that you can get loads of different probes. You know, the ones that we use to penetrate the bag for CV stuff, a hypodermic probes can get pricey, you know, they're they start at about 8060 to $80. And usually run up over over about 100. But the good news with one thermocouple is that you can go on McMaster vassar.com and just order a thermocouple wire and make your own thermocouples. In fact, I have a post on the blog from like three years ago on making your own thermocouples it's really cheap. And I do that a lot when I have to test a lot of a lot of different things. If you needed computer data acquisition, that stuff's gotten really cheap. I have a you know, a DA Q digital, whatever it is acquisition, blah, blah, blah, from measurement, computing the cost 150 bucks and puts eight channels of thermocouples into my computer. Pretty cool. Another one a good quality immersion blender. I'm not really happy with any immersion blender. To be honest, I don't have I don't own one about the band mixes, although people seem to think they're nice. And you know, as many of you've ever met me know, one of the things I'm going to be building with the new companies. I'm starting with Dave Chang, which is Bob, by the way official now all the documents have been signed. It's an official company now it exists. Yay. That is one of the things I'm going to be tackling because there's a lot to be done out there in the eMERGE in Blender world pressure cooker, I go with Poon recon as my pressure cooker. I know they're expensive. But I've used in many different kinds in many different price ranges. And I just like to come in recon. And they've leaked to the blog a couple of times, they've never given me a damn thing. Can you believe that? Jack, he believes that never give me a damn same number of times I pumped out for them anyway, I would use them. And the reason is, is because they're not inventing the pans themselves with very high quality. I've owned mine. And it's been some continuous abuse for you know, years and years and years. I broke off the handle, but it still works like up like a champ. You know, I don't like the ones that vent because I think that they reduce the quality of flavors, things like stocks, although they're fine for some applications. I've used the giant American pressure canners. And I just put one, give it to the guy that sambar to use to make large, large, large quantities of pressure cook eggs, but not so good for home use, because it's just so dang big. I like the electric of the electric run. I mean, I write the Cuisinart one that I have been accepted is that you can't use it out of the box because you have to modify because temperature is not high enough. For some reason, they decided to set the temperature below the standard 15 psi for a pressure cooker. So I had to go in and modify it again. Notes on the blog. I can't really recommend that you do it because of course, it's not safe and all that. But anyway, you can see how I did it on the blog

for a cream Whipper infusion thing. I mean, I OSI Look, I know they're expensive. And I have actually done work for them. So you know, everything above right here, but I've also used crappy the last time I was in Colombia, the country. I did a demo and they got me some bland, like whipped to use and things wouldn't feel right. It was complete nightmare. So I think it's probably worth the extra money for the ISI on that just because I wouldn't think it'd be worth the extra money. And then when I've used crappy ones, they've leaked on me, that concealers, I mean, I like the mini practice my one, if you have the 1500 hours to spend, I go ahead and get the mini pack because it's got the nicest chamber size of any vacuum machine in its class. But still, that's like you're forking out between 15 102 Two grand for it. But you know, they had it. And digital scales. Last one, it's tough run on a digital scale. Because everything depends on what you want or need. So the question is, if you're going to do hydrocarbons work, you should be able to measure something down to the 10th gram because occasionally that's going to come up, right. But then on the other hand, if you do a lot of work, that means you're going to want something that can weigh many kilos. Now, I have an old scale from EBO. That was kind of like a weird scale, it does 12 kilograms by the 10s gram and tells it the county scale thing is sick. But the problem with it is it's very slow. And if you wanted something with a similar capabilities today, you'd have to spend 1000s of barrels on something that had multiple barrels ranges. So you could do dismount a large amount. So I would I would do instead, is just get a good quality washed down scale. There's some waterproof scales. from AMD, I haven't used them, I don't know whether they're any good. But that's a really nice feature, you can throw in the dishwasher they claim, and they're gonna get a large one for things like meats, and a smile. One thing that bothered me about scales is when they turn off, I like a scale that plugs in and stays on forever. This way. If you're measuring stuff into a container, and you walk away, and you come back, you still have your measurement, which is great if you forgot something, or if you're called away for a minute, or if somebody catches on fire on the stove, and you have to walk away and look at it. You come back, you don't want to have to rewind, it was partially waiting there. So I hate scale. It turns off anyway, just my nonspecific brand recommendation, but just what I would look for all right. Couple of weeks ago, you know there's an ongoing, Jack, the high school project High School, right, the high school project on

temperatures. I think it was a high school project. Yeah.

So I mentioned this program, which is basically an iPhone iPad application that allows you to check what temperature something's going to be depending on what it is on the temperature of the water, bath, etc, etc. Anyway, the guys wrote back, they heard that I mentioned it. So they said this. Thanks for you mentioned on the show a couple weeks ago, Ron was looking for suggestions on how to make our application even better. And I think your suggestion about not changing temperature settings in the food is page is a good one. It's actually something we've gone back and forth on so basically the problem is is that there's all these parameters and if you change one like hey, instead of teasing it like I didn't want to cook chicken but I want to keep the runabout the same I want to cook fish or something like that. Now do you ever cheese and chicken fish me whatever, but it just changes all the things anyway. Some users like you want to do a lot of exploring and toggle our settings one by one. I just want to pick chicken fish or whatever I have the app given the reasonable starting point for temperature, blah, blah, blah. Like you, I personally tend to be the tinkering type. But a lot of our users have told us that they, they want to start with normal settings. But that doesn't stop us from trying to figure out how to please everyone. So we may do an upcoming update that has auto temperature selection on some disabled, if you've gone into the advanced and allow any temperature mode anyway, they thank us for spending the $5, which you really should, because I'm a cheap, cheap bastard, it to get me to spend $5, very difficult thing to do. And they give a PS, I put together a blog post and a video on the fast cook method for eggs and a circulator. And if you go to see the dash.com, and look at it, they want to know what I think about it. I'll tell you what I think so what we're talking about here, for those of you that don't know what the hell I'm talking about, is immersion circulator, which most of you know, is a is a device that keeps water at a very accurate temperature. And the reason you want to do there's a couple of reasons you want to do that. But one reason is you can achieve textures are temperatures all the way through a piece of food. And that allows you to achieve textures that you couldn't otherwise achieve, for instance, on eggs, right? The difference between a 62 degrees Celsius egg, right, which is runny, that's a poached egg, right with a very kind of custody, soft white and a runny yolk. The difference between that and a fully set egg yolk, but still very creamy. It's only two degrees 64 degrees Celsius. So the window is very, very small, right? And then a large chicken egg, right? I tend to cook them for Wow. Right. So at one hour, I know that the inside of the very inside of the yolk has gotten up to the basically up to the temperature of the bath. And I can pull the egg out and I'm done. Right. And that's a typical thing. A lot of people, there's two things that are going on one, some people don't want to wait around for the eggs to cook for an hour because they're impatient weasels I don't know why anyway. And the other thing is, perhaps you want a firmer egg, right, then given with 62 degree eggs versus 63 degrees, which is where most people are cooking. So I did a bunch of charts like 667 years ago, something like that. That showed what happened if you use a small temperature delta. So for instance, take set your bath at 65 degrees Celsius, right, and then put your egg in and put like we put like 10 eggs, and we pull them every couple of minutes and looked at them and found that you could in fact, get a an egg right? There was like a 65 degree egg, which was our favorite at the time, right and a yoke that was very similar to a 63. By timing things very Exactly. These guys have gone wrap it up even further and use like a 70 Celsius or 77 Celsius, I forget water bath and they're cooking the egg for only 18 minutes. And the idea is to get a kind of runny texture yolks. Alright, here are my issues with it with the technique. One timing now is very, very important. So if you have a particular water bath, and you're only putting in like four eggs for you and your spouse, then it's going to work fine, because you're going to do it the same way every time. Right. So even though there's carryover heat, and the temperature of the egg is going to go up a little bit, and the outside of the egg yolk is cooked a little bit more than you'd want. And the underside, you know a little under whatever, right? That's all gonna be frying because you can do it the same way every time. The problem from a restaurant point of view is if you're doing 100 eggs, it's very, very hard to make sure that all the variables are the same every single time because a circulator, right, going at 1000 rods is never going to be powerful enough to come back up to temperature right away if you drop a huge batch of eggs into it, right. So this is a technique that's mainly meant for smaller batch cooking. Now I'm a super flip side, it's become very popular in high end restaurant circles to go with boiling water, right? Because they want a traditional overcooked rubbery, right on the outside and creamy center. And so what these guys are doing is they're basically saying, hey, look, there's one temperature that I know I can maintain hardcore screaming and they can put it in and they time it very Exactly. And then you can do more batches because it's fairly easy to maintain a super high consistent temperature because you're just slamming the heat into the water and boiling it as hard as you can either to two different ideas, but those are my thoughts. So with that, when we go to the first commercial break, hold your questions to 718497212818721 do a

Santa Claus goes straight to the ghetto. Reindeer go straight to the gay Out of Santa Claus straight stalking you the kids are gonna love you so leave leave a door for me to leave on Friday but darn it. And don't forget about Santa Claus. Go straight teeth again. Santa Claus goes wow. Wow, Jack Good calm and James Brown. You know I have a James Brown Christmas album.

Yeah, that's awesome.

Have you have you heard the entire James Brown Christmas app? I think there might be several. I have one. And at the end of the song start screaming is called something like, you know, Merry Christmas, Christmas time at the end of it. He's screaming about how he he loves on the sands because they burned his record. And it's all show show like that, like 18 times at the end how he's so thankful for all the people that brought his record inside the show. Wow. So remember sitting like I have it in the Christmas rotation. And you know, it was sitting around and you know, it's like, you know, being filed and stuff. And all of a sudden James Brown just comes on start screaming about Merry Christmas Christmas time. Awesome. Oh, yeah. I didn't think anyone else listen to the James Brown Christmas. Cheer to the James Brown Christmas. You gotta read the promo.

Yeah. Oh, actually keep going.

Keep going, Hey, anytime you want this problem, get the promo. And make it what are they giving away this week? Not sure. I will, we'll handle it. Okay. So Aaron writes him and more suggestions on vacuum machines cheap because everybody, everybody knows, everybody wants a inexpensive vacuum machine. Everybody wonders why, like chamber vacuum machines cost a zillion dollars, I'll tell you why. One, they don't make that many of them. That's one, two, there's a lot of stainless steel in them because they're stainless steel, or restaurant weighed. And three, all the good ones have very expensive vacuum pumps in them, right. And the company that makes the majority of vacuum pumps for commercial vacuum machines company called Busch out of Germany, and the pumps are just really, really, really solid. And a good chunk of the money you're spending is actually for the pump. And you know, if you buy a crappier, they're very good and that they can withstand a lot of contamination in the in the oil because of the vapor that you're boiling the liquid that you're boiling off of your product as you're vacuuming it, etc, etc, without breaking and they're just really like, you know, they're the Tonka Trucks of assuming type of stuff, but I've no idea maybe Thomas crap now, but they're the Tonka Trucks of, you know, vacuum pumps for that kind of an application. And they just cost a lot of money. Right. And so everyone's going around looking for for cheaper alternatives. I've used refrigeration vacuum pumps now, okay, they eventually fail. But everyone wants it super cheap. We all know, much as I actually met them, they seem like nice people, people that make the FoodSaver we all know that the vacuum is kind of weak. Well, there's another contender out there. The Ziploc, you know, from SC Johnson, Johnson wax, at least physical operation, they make a little vacuum sealer and Aaron writes in and says is the bank thing any good. I went on the Amazon and it's available now for like six bucks. You can buy it for like six bucks. I don't know. I don't know whether it's any good. I've never tried it. It's never going to be a good enough vacuum to use for doing vacuum infusion things like that. Which is what I mainly am writing the vacuum for. I mean, I'm sure it's really really good for bagging a muffin without crushing it. So you can throw it in the freezer and an individual Ziploc and not get weird freezer burn around weed right now I do that with a straw. For everything else. I just use Ziploc bags and definitely water in the bag and I get very good results with no leaking so I mean tell me how it works and when you get it or if anyone else has extensive experience the ziplock bag you write in and until

Dave, what did you know today's show is sponsored by modernist pantry supplying innovative ingredients for the modern cook. Do you love to experiment with new cooking techniques and ingredients but hate to overspend for pounds of supplies when only a few grams are needed per application? Modernist pantry has the solution. They offer a wide range of modern ingredients and packages that makes sense for the home cook and enthusiast and most cost only around five bucks saving you time, money and storage space Whether you're looking for hydrocolloids 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 modernist pantry is your one stop shop for innovative cooking ingredients. Modernist pantry values your feedback and to encourage it, they've now added product reviews to their website. Any customer who visits the site to post a review before next week's show will get a free $10 gift certificate good toward the purchase of anything in the store. Let Chris and company know what you love or what you'd improve about their products or service and help other customers by sharing your experiences. Visit modernist pantry.com today for all your modernist cooking needs.

Your time Jack never met those guys never come by the station ever.

We should hang out with them sometime

whenever they locate anyway.

It's a great question.

Now let's figure it out. You figured out you tell me already. So it's still time to call on your holiday related questions to Cemani 171 to eight to 71 972128 Pedro writes in about fish Hey David the Stasha first I'm a big fan of the show in the show's soundtrack that's all Jack nowaday. By the way, Pedro, I rarely make any requests dispatch you can't be bothered she's texting on the phone the whole time. So it's pretty much all Jack Ma right. It's true. Yeah. Any of you ever want the pleasure to really come on any Tuesday and watch mustaches vegan face while she is texting away and giving me dirty looks and you're gonna be served pizza by indeed Jesus who's actually changed his dog is more rod less Jesus last time I saw him you see them today Jack you're not there anymore. Okay, so Peter fish

sometimes when we have a caller that's extremely what we have a caller

All right, we'll come back and get back to one minute calling you're on the air.

Hey, how's it going? Dave? It's Brian. Hey Brian. Hey, I wanted to let you know I got back from my trip and I got through customs just fine. I got my spices I got some some dried meats from from my trip. So thanks for the thanks for the tips are using really commenting feature you said just go for it and see what happens no, there was a little there is I went through a Newark and there was a little dog one little dog that was sniffing sniffing around but the dog didn't sniff my stuff or at least I didn't see the dog. That's my stuff and I just went right through

no problem was the meat vacuum pack.

It was vacuum pack.

I think that I think that's the key right? I had bad luck with a little more of a big dog guy.

Yeah, well, me too. But in this case I got I got lucky.

Back you don't mind telling me.

I got I got some of those Omani are looming what they're called the some of those dried lines. I got some some dry hits off you know wild his top and some wild sage and I got got some what what looks like the stoma and also some some other dried sausages

on your declaration form.

I didn't

so I forget who was on the show. We were talking about it but they all basically write it on the farm this way if they're caught they can say well I wrote it on the farm. I just didn't you know, blah blah blah. So you didn't really didn't lucked out on that one.

Yeah, I did suddenly. I mean, let me next time all around the declaration for I did bring some cheeses back from Quebec that were vacuum sealed the last time but you know coming from Canada they don't they don't care in check. quite as much as I think from from other countries.

Not apparently going to Canada. The customs can be brutal. This is very weird. I don't know my son who's nine. I apologize to bring this up. But not the actually not the nine year old the six year old. He has gotten into comic books. And did you know that there was a guy arrested for having a Japanese manga cartoon comic book, and he's from America, and he's facing a year in prison because they deemed the comic book to be child pornography. Stranger. Wow. Yeah, there's an American dude chilling in a Canadian jail right now because of the comic book. Because the Japanese come Yeah, because the Japanese comic book Yeah, right. So he got he got child pornography possession. Apparently Canadians hate but it's not my style either. But apparently Canadians hate write that style of comic book loosely, customs officials do. I mean the Canadians themselves? Maybe they love it. I don't know. gotta mention that weird

no comics for me. But while I'm here, too, I had two questions. One is why don't you guys give a little little West Coast love and place and Tower of Power? Occasionally? Yeah. Can you do that?

Sorry. Yes, definitely love tower power.

I saw Ray Charles like 15 years ago.

Really? Wow, what a what an opportunity. Yeah. That sounds cool. But I gotta I gotta cook in question here for you. So it's, it's citrus season, and I want to make some of my own marmalades with the great, great fruits we have out here. You got any tips? For How To Make marmalade? Yeah, we got great citrus is the time here right now? Well, I

mean, the real question is how much of the bitterness of the PLD one in right? I mean, that's the main thing is what I would do I would do is I would separate the flesh out from that from the rind right? And then treat them separately. And then you know, you can do that you can do that. Hey, if you were real, if you look, it depends on people they actually liked the albedo the white part to be in there a little bit. And some people like more about bitterness or less of that bitterness, but if you want it to be if you want to make the world's most popular marmalade like seriously straight up molar marmalade, what I would do is peel the peel them write carefully, like score and peel them off, then soak the appeals in a solution of pectin X SPL and water which you get into you can buy that apparently now@patreon.com I've never tried to have my own sprite. But anyway, you soak them in like four grams per liter that stuff. And then you take a toothbrush or scrubby and you just wipe all the BRS. Then you can sliver the peels and they're perfect. But they can be long. So normally, you only get same slicing of perfect peel. That way, you can get kind of like like larger sips, you can make them whatever, it's gonna taste good in the marmalade. And then you know, cook, you can then you can blanch them if you want if they're too bitter for you, but they probably want me butter that is and then you can make your marmalade based separately and then fold in the peel afterwards. That's kind of all right.

That sounds pretty good. But question would be, you know, when you use the enzyme, doesn't it take away some of the pectin which gives mixed the marmalade Fick

right? Well, the question is,

so I'm gonna have to add pectin back in separately, you know, from the, you know, like from the box.

Once you could do that thought about how much pectin you'd be removing, but you're gonna boil, you're gonna boil the citrus down. And the question is, is there enough and just a regular pump without the albedo to do it for you. But there is but if not, you can always build a little bit of pectin mean, that's where they get it from? You know what I mean? Like they get it from the sacred data from Apple. So like, most of the commercially available tech that we get to under citrus or Apple, I mean, but if you want, I mean, like, it's worth getting the extra. I mean, I wouldn't feel bad because no one's gonna know how you did it. You know what I mean? It's gonna be sweet.

Okay, sounds like I gotta get my hands on some some taxes next year. Yeah,

that's a good start. And plus, you know, then you can use it for the French fry recipes. Use it for clarification, I know that most of the clarification stuff that I have, requires a Senate use, but I'm working on a new technique, I read a paper on technique called flotation and just location in general, where they basically make a little electrolysis setup, and you throw it in the bottom of a bag of stuff that's not clarified. And then you turn on the electricity and it makes tiny hydrogen bubbles, and the tiny hydrogen bubbles float up. And as they float up, they carry the stuff of impurities with it. So you can dope it with SPR. And then you can clarify liquids with with hydrogen bubbles, but I haven't tested it yet. That builds a rig, but I've been so damn busy. I haven't tested yet.

Wow, that sounds cool. And that'll be a fun setup I can do.

Yeah, so I'm thinking that I don't know whether I can commercialize that to the new business, especially because the people who wrote the paper might already have a patent on it, I don't know. But it's definitely the kind of thing where you could probably build it for pretty cheap. If it works. You could probably build it for very cheap. I mean, the triple electro flotation is tiny, tiny, tiny bubbles. So for instance, I was wondering, could you just take an aquarium pump and do it but the problem is the bubbles in an aquarium pump even with those little sintered stones, just to the bubbles are too large. So the question is how to make tiny tiny bubbles and that's why electrolysis is good because they use very thin wires. They basically they use. The one that they used in the paper that I read was carbon like graphite, carbon, graphite, carbon. rods, and a stainless steel top and the stainless steel, I was just there producing the hydrogen, and these very, very fine wires. And those very, very fine wires made a very fine bubble size. And so it didn't really disturb. You don't want turbulence, you just want lots of little bubbles rising.

What's the aquarium pump? Can't you just put on a sinner filter?

If possible, I mean, the thing is, in one of those, what's happened, the bubble generation is happening from the holes, right? And in the in the mesh, the bubble generation is happening from the wires itself. So the problem is, is Could you could you get holes in, in a porous medium, that aren't going to cause bubbles that coalesce right away, you don't I'm saying. Whereas with wires, very fine wires can be spaced far enough apart to prevent immediate coalescence of the bubbles. I think that's the

only one bubble each that kind of comes off of each one of those wires, as opposed to you know, with aquarium club, it's a group of bubbles which collide into one another and form larger bubbles.

Right? I think you want like a constant, just up flow of gentle, tiny, tiny bubbles that seemed to work. And if you look up on the web, you can look up if you have access to the sides of electro electro flotation is the technique

of electro flotation.

And can I keep up I'm still looking for things that people can do if they don't have a centrifuge.

That's an expensive item.

Yeah, hands. Down base. Right.

I don't have the space.

Yeah, exactly. This one, I'm trying to build one in one of those. You go to the tab and you buy one of those things. It's meant to store pastor. I'm trying to build it none of those, see whether it works. Very narrow kind of container around container. Yeah. Now. Right. And, and just you drop it in the bottom, and it's gonna take a bunch of tests. Like, that's the kind of thing that if I still had the intern program running at the FCI, I would just have someone do it. But since you know, not there every day, I don't have that program running anymore. So I don't have anyone that can do any testing when I'm not there. You know what I mean? So it's just

it's the school selling techniques anymore.

Every believer, Ma Ri ve R T. H Mollie ver at French culinary.com. And he still has it. Yeah. I just thought there yesterday.

Oh, great. All right. Thanks, Dave. Happy holidays.

Happy holidays. disponen Josh, we got to our second commercial break.

Yeah, let's do it. All right.

721272128.

Together Yeah, love and understand this has brought us the storm and I must admit, I haven't always been good. But to stop by me, just like he said. be talking about turn it loose. might be right. The longest will cause don't change horses in

an extremely bad call to change your horse in the middle of the stream. Greenly bad calm, please do not you're actually forwarding a stream. Of course, if the horse was sinking and drowning you Right? Like if the horse was literally dying, and sucking you down to the bottom of the river instead of swimming, then maybe

good idea to chase the horse stream maybe the only choice?

Yeah, so I mean, I think like, like that phrase. Like, you know, don't change government should be it unless that change is going to prevent you from dying. Of course. Yeah. If the horse is actually worse than no horse at all, then season horse is pretty good. You know, it's one of those things anyway. But um, yeah, I understand you don't get rid of an emergency. Okay, horse like if there's like a stellar horse next to us women you're like, Man that works is a badass and mine is only you know, kind of okay, then yeah, stay on me. Okay, horse. I'm saying salutely And whatever I think it is. I've always had an accident. I'm not gonna go into politics anyway. I won't get into politics on the show. Okay, so back to Pedro and his fifth question, by the way, so, we're gonna have one more song when I write you're gonna get us one real awesome holiday song for the for the outro.

That was Tower of Power for the last caller. Yeah, but you got it for the last

on the way out. Are we going to play like some hardcore Christmas stuff?

Oh yeah, definitely

excited to hear what you what you have anyway. Pedro and his fish, okay. Sometimes when I buy fish the flesh is extremely soft and the tissue looks like it's falling apart. I know it's not because the fish is old. I know how to judge freshness pretty well. And I buy my fish from a small fisherman's club that only sells that day's catch. Also, this seems to happen much more frequently with Atlantic mackerel and bluefish. Do you know why this happened and how to avoid it. I know the fish are caught using nets and not blood out. So could this be related to rigor mortis? Well, Pedro, I bet it is. Because, I mean, we've had a discussion before, but everyone who grew up in the northeast and like hung around with people with fish know that back in the day, people didn't like blue fish so much because it didn't keep and he kind of went south fast and fishes became much mushy and whatnot. It's because blues, I don't really know that much about macro, but blues. You know, fighting strong fish, like when blues are running, when blues are running right up close to the shore. You know, bathers has gotten like bites taken out of their legs to booze or fish. That's why when you're fishing for blue, using steel, you know, steel leader on it. And, and people like fishing for blues, because they have such good sight. So for their size, so I would bet that they go into a really, really hard rigor. And that that hard rigor is ripping apart the, you know, some of the structure of the martial muscle, and it's getting mushy. And I know we had a listener, and for some reason, his name is winstram head, but we have a listener who ran some preliminary tests on bluefish by doing it, he may, where the we do the spinal cord destruction and you bleed them out properly, and so that the fish were in side by side, now, he only did one or two samples, but the side by side, the blue fish was significantly better. I you summer, when it was killed using the Japanese techniques that you know, under the under the heading of VTG may fish killing techniques. And that's because as we've said many times on fish that swim extremely strongly, they go into hard rigor, if you take a needle and shove it through their spinal cord, it stops the messages from going from the spinal cord to the muscles, and therefore it preserves ATP, which is the energy the muscles used to contract and therefore delays rigor and in delayed rigors a softer rigor anyway, so I would bet that that is what's going on. I don't know much about the macro. Other than I like to eat macro, I don't really know much about them from a fishing and swimming perspective. So I do know that they suffer some of the same problems of that aren't really fishes suffer in terms of enzymatic activity, they can be mushy if they're cooked a low temperature because the enzymes in them and not only the muscles themselves get broken, but the enzymes in the fish keep working proactively while it's being cooked at lower temperatures and so they can turn mushy, I know certain species of macro have that problem. Very much. So anyway, so that's also playing into a part of it. It's never really listed in the loop enzymes aren't really listed in the blue fish because it's only been recently that people have appreciated the delicious delicious blue fish I love. I think more people are liking blue fish practice and more people are liking blue fish now.

Yeah, hear more about it lately. Good stuff.

I mean, either like it or you don't like it. Anyway. Okay, so our buddy Christoph from Poly Science, the people that brought you the immersion circulator cards and about butternut squash Rodin Hello mustache, I hope all's well. I'm glad to have caught up. Last few radio shows on iTunes. I have a question I can't find a good answer for maybe Dave knows more about it. I've observed that when I cut butternut squash my skin feels like it is dried out is quite aggressive. And I'm not sure if it's actually dehydration or something else. I'm also not clear about the liquid pearls that collect on the butternut squash surface after a few minutes and since the attached picture, but I don't have it sorry for stuff. I don't have the picture. How does it happen that it collects in pearls like that? Is that liquid responsible for this dehydration? I wonder if this liquid is used in any products like cosmetics, have a great holiday season? Okay. So I went on my scientific web search engines that I steal and typed butternut squash, and then a host of other things and I couldn't find anything specific except there are certain people that get what's called protein contact dermatitis from many things at one of them being butternut squash. So it is known that there are certain people that have skin sensitivity to butternut squash. I was doing more research and butternut squash are part of a larger group, including cucumbers and our other squash and melons and stuff called cucurbits. And they have can have Lots of crazy things, flowing saps and whatnot flowing through the flam which is in the stands. But also I think, to some extent they can have stuff flowing through the the fruits themselves. And I believe they would concentrate somewhat towards the skin side of it now, I was able to find some strange sugar compound components that are in pumpkins. And other strange kind of defense that but nothing definitive. I would guess that if your hand is drying out like that, like the same way it goes, for instance, if you're showing a lot of trips, that you're getting some sort of either protein. We're a hydrocolloid that is basically not dissolving away on your hand and drying fairly quickly into a firm. That's what I'm guessing. But I would love to hear if anyone knows anything more about it wasn't able to do it reading the first you know, 10 to 15 papers, where I typed in, you know, SAP and or latex and or hydrocolloid or dermatitis, and butternut squash and or cucurbit, but it's an interesting thing find it's a known fact, man, I found a and he got it. You know, language someone and someone on the eagle thing, say, Well, it's a starch, not starch. Starch isn't gonna do that to you. But anyway, it's interesting question. It's got to be some wacky hydrocolloid or hydrocolloid protein mixture that's coming out of there. So anyway, we'll look into it more. It's one of those things where I'm going to have an answer for you in a year and a half because I'm going to meet someday I remade the butternut squash scientist and I asked them what the hell the deal is. No, tell me anyway. Gabriel writes in I hope this is a quick email address it is. This question relates to an absurdly absurd price of soft frontals it's actually not a thing I want to because he doesn't cook at that level. But once you own one of these, and by the way, a soft front of that we're talking about soft, soft soft gun is basically a frontal preferably metal that has a little stick in the center of it that you lift up and stuff comes out of it. And it's one of those things that Yeah, you don't need it but man are those things a joy, they're just a complete joy, but they're certainly priced certainly priced this race and you've served prices soft funnels. Okay, so I wondered whether there wasn't a less expensive place to get a soft funnel than KB prints Now listen, before we go any further I know that the finals of JB prints are expensive. But Jamie Prince is selling a an expensive brand of those funnels because they only carry kind of the top quality stuff. Here's the deal with JB prints. And yes, it's true. I know them. I like them. And they've given me some stuff before but their stuff isn't cheap. But I don't think that they they're charging, they're charging, they're not getting rich off of it. They're just carrying high quality brands. Stuff that you can't normally get in bulk from places until the price the prices are a little bit higher. But it's not like they're it's not like they're, you know, making money hand over fist with huge margins does not okay, anyway. Okay, well, there is an easier there is a, a one that he saw on one on QVC. That was much cheaper, right? And I looked on Amazon and there was a sauce on on Amazon, it was about half the price for the one that you get at JB prints. However, the one review I saw on it was basically that this sucker doesn't work with the expensive one, which is from Matt for. And so you know, you're wondering how hard could it possibly be to build one of these things with metal frontal screen, it actually doesn't need a screen and some sort of device to control the aperture. But I'll tell you what, I wouldn't want to build it for 150 bucks. Could I build it? Yes. The problem is metal funnels themselves are expensive, especially when they go down to the thing. So yes, I own a welder and a plasma cutter, and a drill press and all that stuff. So I could go make one but I definitely wouldn't want to for 100 150 bucks. But something he writes in the Gabriel residents interesting is if you search for results, like sauce gun, try plans. You come upon DIY weapons of the Libyan rebels. And if you look them up on the Atlantic Monthly website, they have a link to all these pictures of us like literally like dudes in workshops, building weaponry to to take back the country from Qaddafi. It's pretty interesting. Pretty interesting website anyway, go check it off. Okay, Monica writes in on milkshakes. First of all, I love cooking issues. Keep up the good work. Thank you. Anyway, I've never written to you before, but I thought you might find this recipe interesting in quotation marks. I literally laughed out loud when I realized that these people were actually making a buffalo chicken milkshake alone sounds totally gross and thinking the idea of savory milkshakes might be worth checking out like frozen Bloody Mary or something. I saw this recipe on Buzzfeed, but I can't find the link to the article now but here's a link to the video of them making You found to be totally different and thought, you know, the readers might enjoy it. Thanks and take care of Monica. Okay, so what this is is, and I haven't seen this episode, even though I love 30 Rock is that Liz Lemon from 30 Rock is passing some sort of fast food establishment and the sciences that you know, it's back to the buffalo chicken milkshake. And so this guy, which he calls himself a super fan is on this video on Vimeo I think or no YouTube, and he's sitting with one of the writers from 30 Rock, and he's making her a buffalo chicken milkshake. Now, if you haven't seen the video, here's what he does. He takes milk and cream, right and then say milk cream, blue cheese blends, it adds tomato sauce and buffalo sauce, buffalo chicken wings, sauce and Worcestershire sauce, right, and then puts it the pan and much like the granita we were talking about earlier, puts it in the freezer, and stirs it occasionally until it turns into an ice creamy thing, and then blends it in a blender, and then serves it as milkshake and garnish it with a chicken strip. And sorry, okay, now, let's just leave aside whether or not this thing's gonna like whether or not this is a good idea. Let's leave that aside. Jack, what's your good idea about it? Yeah. Yeah, I agree. Yeah. So let's leave this aside. This is like, here are the errors that are made from a cooking perspective in this video. First of all, you can tell that the texture this thing is not going to be right. It's not an ice cream texture. And the reason why it's not going to be milkshake texture either looks grainy and gloppy. And the reason why is because there's no sugar. Right now if you want to go savory, right, you still need something to take the place of sugar. Otherwise, the texture is never going to be milkshake, it's going to be grainy and gloppy. Like it isn't a video, you can see it. So what this person needs to do is get a hold of some glucose syrup, right, which has a lot of the properties of sugar in terms of texture, modifying for ice cream, but does not have the sweetness, right. So this is the first straight up air that is being made in this is that there's no sugar to modify the textures. Now if I wanted to do what I didn't have a home ice cream machine, right, I would whip it with a whipping agent, then set it in the freezer freezer, then blend it with the non stop and get it but you'd have to have something that glucose syrup. There's a second huge error that he makes. And this is the one that really is going to show that he's not paying attention to the labels on his ingredients. And that is he says that his thing remember has Worcestershire sauce in it. He said that his milkshake is still vegetarian until he puts the chicken strip in. Now, I don't want to go like any of you guys who are vegetarians out there. What's your sauce is not vegetarian, because the one of the primary reason was your first thought is anyone anyone? Anchovies, right? In fact, I just did it clarified.