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.

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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,

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

Hello, and welcome to cookie issues. This is Dave on your host of good news coming to you live from roughly 12 to 1245 every Tuesday in the back of Roberta's pizzeria in Bushwick, Brooklyn on the heritage Radio Network, called all of your questions. 271-849-7212. Wait, that's 718-497-2128 jacket here we already have a color is this true? Yes. Caller you are on the air.

Hey, Eddie reverse verification question for you messed around with the for the first time this last weekend and had a miserable failure. And before I waste a bunch more, I wanted to see if you had any recommendations. All right

before you start. For those of you who don't know what we're talking about certification is a technique where you make little balls out of things using a hydrocolloid, the most famous one is sodium alginate. The problem with that is that the vaults turned solid over time, and they're unpleasant if they're solid because the alginate feels all the flavor. So there's a technique called reverse verification where you basically form just a thin layer of alginate gel around a liquid, and it stays liquid in the center forever, but it's more difficult technique. Alright, so shoot, what's your problem?

Okay, well, I guess, first of all, he's working with a distilled water for the bath. I guess my sodium citrate maybe is what seemed to be settling out of it. I didn't notice it until after I had blended it was trying to pour it into the bath. I didn't think there was enough left in the bottom I went ahead and proceeded with it anyway. So it may have been a weak sodium bath, I guess using both the sodium alginate and sodium citrate in the in the bath. How sensitive is that to

Okay, so Alright, so again, so people don't know what we're talking about in your when you're doing reverse verification, your flavor has a calcium source in it, and the bath that you drop that flavor into has alginate and then usually something to stabilize the alginate in it. And that alginate then forms an instant kind of envelope around your flavor. Now, before we go any further sodium citrate should not settle out are you you're using you said distilled water.

Correct distilled water in a stick blender.

Right so the sodium citrate shouldn't come out of it and you shouldn't have a problem with the alginate in the bath. The i mean i Don't use it really citrus citrate is, is sodium citrate acts in two ways. It's a it's a pH buffer, right? Because the alginate doesn't want the pH to go too low. If it does, it'll start gelling and turning goopy and ropey on you. And it's a, it acts somewhat as a sequester, which means it, it binds excess calcium in there. But a lot of that sequestering activity is really due to more of its buffering capacity. If you want a really good sequestering, you want to move to sodium hexametaphosphate shrimp, which is available, I believe, through our one of our sponsors, modern pantry, but what kind of failure? Are you getting out of it? Are you getting it? Is there is the bath turning Ropey and nasty on you? Or what? What's the failure mode?

It was, that was pretty. It was pretty thick, but clear.

Right? Okay, and what is the failure mode? What's what's exactly is happening?

I guess when when I'm dropping the the bass into it, I'm actually getting different results. I tried with three different things in the same bath. I was using a rum using calcium lactate and a little bit of Xantham Gum, and it was dropping into an almost immediately dispersing on the surface using near the surface. Yeah,

right. Okay. Okay, next. I'm wondering what your problem is you're not getting, I'm wondering where your problem is, you're not getting a good drop out of it. Okay, one of the problems with reverse verification is you need to have a fairly thin alginate base in order to get the stuff to drop in properly. And if it if it's if the if it's too viscous, right, you'll just get like a pancake effect on the surface where it'll maybe it'll hollow out a little bit, but you'll it'll just spread wide. And then it'll form like kind of wisps of gel within it wasn't gelling, it just was dispersing.

No, it was it was gelling. And when you when you're describing wisps of gel, that's almost exactly what the what the rum bass was doing.

Right? I think our main problem there is you may need to go thicker on the on the rum, or add some heft to it. Because also remember, alcohol is fairly light compared to say, add some heft to it. I mean, with either sugar or glucose syrup or something like that to add some heft so that it wants to go down, add some viscosity to it like even over and above the xanthan gum. Another problem was and then did you did you get all the air out of the room before you dropped it in? Or was it still cloudy?

It was the room was just a little bit cloudy, I let it sit for for several hours, but it was still a little bit cloudy, do

you have access to a vacuum machine? No, I don't. So you're only really you're only really way to do it is to wait for it to kind of settle out. But if you don't want to add Xanthan, you could add other you're going to need to add some Xanthine. But you could add some other bonding agents like glucose syrup or like corn syrup, something to give it some extra density. So it wants to sit and you're gonna need to make sure that the stuff you're dropping in, doesn't have air bubbles, because the air bubbles just going to sit on the surface and prevent a good drop from forming. What percentage? And what brand are you using?

I don't know what the brand was it came from when your sponsors when you mentioned a moment ago. And I'm I was using? What is it? Two and a half grams two to 500 grams of water.

Two to five was sort of one. So point 4%. Four grams and a leader.

Yeah, that sounds right. Yeah, that's it. Yeah. Right.

That's really low. I mean, other words. So I mean, everything depends on the alginate. I've never used modernist pantry is alginate. So I don't know kind of what what's going on with it. But, you know, allergens come in a variety of viscosities from a low viscosity alginate to a high viscosity alginate. The one I use, I use a medium and a high viscosity alginate from FMC biopolymers, the one that I typically use when I'm doing this, and with those you want to with for the high viscosity one, I usually want to be around eight grams in a leader in order to get like a good gel to form. And the other one, maybe even you can go a little lower with the high viscosity one like you know, seven grams per liter. But like down at point four, it's going to be hard to form a quick thing and that might also be causing your dispersal problems. If you and by the way, alginate especially if you have our stuff in about you can heat it to get rid of the bubbles. And in fact, when you heat it, you're going to be decreasing its viscosity. So if you're having viscosity issues, you can do reverse verification into hot alginate bath. It's not going to hurt anything. You don't want to be so hot that it's going to boil the alcohol out of your rum, right. But assuming that that's not a problem, you can go that way. Let me give you another thing you can do depending on what size of balls you want to make. You can you can if you have a silpat you can just take in this way you don't Need to thicken it at all, you can just take drops and put drops onto a silpat. And then let them freeze up. If they're small enough drops that the pancake out, but you'll still be able to get a good, good drop on it. And then just put those drops in one by one the thaw almost instantly, especially if you're using a hot alginate bath, and that'll let you get underneath. But I would try to get your alginate bath higher than four grams per liter, I would get it up to like, you want it as low as you can, obviously, but you might want to try like seven eight grams per liter. Try it hot, make sure you get all the air out of it and try to put a little more body into the, into your into your RAM. How much calcium lactate per liter were you adding? You're using kasma lactate or calcium lactate glucan? Eight? It was using calcium lactate. Okay, how much and I was at I was at 30 grams per liter 30? Correct? Says 3% says hi. Is that what they say? Is that what they told you on the website to add? Correct? Yeah. Could you taste it? I mean, that's enough calcium. In other words, that should work. Me I could

I could taste it a little bit, right.

In general, I mean, that's high, you can get the calcium lactate glucan aid, it's gonna make a softer gel. But the first thing I would do is get it gelling properly, once it's gelling properly, then start dialing the calcium back. And so what I would do then is I would make your run mixture first, right? And then I would hold some back with no calcium in it at all right? And then and then take your one and add the calcium to it. And then as an experiment, just keep adding the uncalculated stuff back to it until it doesn't gel right anymore. And then you'll you'll get a feeling for exactly how much calcium is going to be required in that application.

Okay, that sounds sounds like a good idea. I'll do

another problem with reverse verification is if the, if the balls touch each other underneath the alginate bath, they'll glue each other, they'll glue themselves together, because of the numbers, the alginate will start bonding, and then they'll be hard to break apart. So you want to make sure when you take them out to very quickly put them into basically like a pure water solution to get them separated and to rinse the extra alginate off. And then to store them in a back basically, the best thing to do is to have enough of your flavor base left to store the balls in the flavor base. If you store the balls in the flavor base, which has some calcium in it, they'll last forever or until they spoil, right. If you store them in water, then all of the very quickly all of the flavor and color will be leached out of them. It's somewhere in between is to store it in a basically a sugar and alcohol solution have the same relative sweetness and same relative alcohol level as your balls. And that's kind of the intermediate. So when I the thing that I use reverse purification for most is maple syrup balls that I put inside of pancakes. And when I do that, I basically store them in the maple syrup. You know what I'm saying?

Yeah, yeah. Yeah. Good. Good. Good.

So give that a shot.

Yes. Thank you so much. Awesome. Show. Listen, you guys all the time have been for a while.

Thanks so much. We appreciate it. All right. So how you doing? Good. How are you? All right. All right. What's up? Nothing. Just looking at queues. Oh, we got queues what's going on? I think it's fine. All right. All right. So anything new happening in the world of cooking issue slash dishdasha Lopez the past week, no day, nothing. Nothing? had nothing on actually we've been working. We've been I've been with you like, we've been at the bar, like basically nothing new can happen except we've been at the bar. Right? I mean, that's basically the only new things that happen. I tried yesterday. So we've had some calls from a show that wants wants us on maybe in California, and we've been doing some crazy tests for that. So we yesterday I had to make a hurricane familiar with the hurricane. It's like you know, nowadays a god awful rum drink is invented by a guy Pat O'Brien, apparently in New Orleans, who was given a whole bunch of rum. Right after Prohibition, he opened up and basically he couldn't buy the good liquors from the distributor unless he also took rum, which at the time, nobody really wanted. And so he had to find something to do with all of that rum. And so he mixed like a couple kinds of rum and passionfruit syrup and pomegranate syrup, and, you know, some other stuff and there's the hurricane who served in giant glasses, basically, to get you effed up, which is how it works now in New Orleans anyway, but the quality is just even lower than than back then. Then New Orleans, you know, is like the home of the crappy fake daiquiri shop. In fact, last time I was in New Orleans retails the cocktail. They one of the bartenders who was working at a dinner that I was at, I forget who it was, and she had ordered a daiquiri machine to come and a fella who showed up to tweak out the Daiquiri machine. I had no idea what an actual daiquiri was and we made and served him an actual Daiquiri. He's like no, no, that's not it. That's Not a daiquiri, like a daiquiri is basically Kool Aid and like rum in one of these frozen machines, horrible, horrible, horrible stuff. The current hurricane is made with a powdered mix that might as well be kool aid, but it just doesn't taste quite as good as kool aid does if that if that's humanly possible. So it's just a just a horrible, horrible thing anyway, so we tried to make what we thought was a good hurricane. So I basically took pomegranate smacked out the seeds, model them because I didn't want to blend them to get the bitterness in from the little pips on the seeds, add them to passionfruit puree, hit it with SPL and sprouted out in a centrifuge and got an amazing bright red, awesome flavored kind of passion fruit slash pomegranate syrup that you know, is tart enough to use in place a lime juice in a daiquiri style recipe made it actually tasted quite good problem was that the show wanted me to do something carbonated so I carbonated. It tasted awful, right? Pretty much. You agree? Yeah. I don't really like most carbonated rum drinks except for like dark and stormy and things like that. Because the ginger really helps it out. But like I think I've said this before on the show, like carbonated rum often ends up tasting like Cisco, if you remember Cisco, which was a carbonated 20% Alcohol Beverage from the from the 80s or 90s. It was just dreadful, dreadful, dreadful stuff. But then, at the behest of some of the bartenders that interested in nicot, Booker over Booker and DAX. Our bar was like, let's make a gin a cane. And we made a gin. Okay, we made like a gin hurricane. And that was delicious. Delicious, delicious. Anyway, so that's the kind of crap we're working on nowadays. Okay, so, go call him more questions, by the way to send money four and 72128. That's 718-497-2128. We have a comment in on last week's show from Paul, who in about remember, we had someone who wanted to know how to tell whether if their mom was allergic to a particular kind of fish because their mom was allergic to fish scales. And we are not sorry, not fish scales to fish with scales. And we had a discussion that basically the scale is just a marker of where the fish is in the evolutionary chain. And so they needed to stay away from that particular a whole group of fish. Paul enjoyed our explanation of it, but had an interesting way to very simply find out whether or not it's got scales. And that is, is it kosher? Paul says check the internet to see if a particular fish is kosher. If it's permissible, permissible under Jewish dietary laws, there are always tons of q&a is on the internet about what is and isn't kosher. Kosher fish must have scales as well as fens. Please note that the inverse is not necessarily true. It could have scales but not be kosher, but this might definitely be an easy first test for her kosher equals definitely has scales. So your mom definitely can't have it and not kosher e equals might not have scales. So in other words, if it is kosher, your mom can't have it, but just because it's not kosher doesn't mean your mom can't have it make sense. Very good. Thanks, Paul. That's good idea. And then you know, beyond that, go and look up where it is in the evolutionary chain and see you know, where it fits, is it a you know, Helios, etc, etc. Okay. To for Matthew, and this question goes out to the good people in the engineering room, Jack and Carlos, I'm a big fan of your show and spend plenty of time listening to the archives. It always helps my dishwashing slash house cleaning time go down a little smoother. He believes someone's actually doing work while they're listening is crazy, right? Yeah, it's nice. I like that. Anyway, why Jack? Do you cut off the last five minutes or so from any other shows on the archives? It's important that we hear every last word that Natasha and I have to say thanks, Matthew. Well, I don't know if it's important to hear every last word we have to say but But Jack Not to put you on the spot or his jack back there or Carlos what's the explanation for that? What's going on? There stand a chance. We'll look into it either but alright, alright. Alright. Alright, Matthew, we'll take care of it. Okay, so listen, with that. Let's go to our first commercial break. Hold off your questions to 718-497-2128 That's 74 97212 a cooking issues.

Anyway. You can rely on the old man's money you can rely on the old man it's a bitch girl, but it's gone too far because you know what don't bet anyway.

We'll get you to fog too far. To take you so far but you began to miss rich girl, and you're going to fall because you know it don't matter. The old man's money

you know I take full responsibility for show cut outs. Sorry, sorry, guys.

No problem. But I'll tell you something. I hate it when when, when she lets it go too far because she knows it doesn't freakin matter because she can rely on the old man's money. It's so disappointing. Isn't it? So disappointing. You know, you should stand on your own don't rely on the old man's money. Apparently, we have a caller caller you're on the air.

I'm, of course, I'm looking to do your cooking. And I have zero I have money. My hot water tank is controlled by PID. And I was wondering if there was any issues with using such a large volume of water because it was probably about 10 Down

10 gallons? Well, how many watts is your heater?

I got a I said to about one of the 5500 watt and one of the 4500 watt and I've got a pump that I can use to recirculate back into it. Alright.

All right, with that kind of wattage. So I'm going to do a quick calculation here. 1000 Watts, about 28 liters, assume it's fairly linear, you should be fine. As long as your pump gets good movement through it, as long as your PID is stabilizing, within like a couple of tenths of a degree up or down. Which is it is it stabilizing properly. Yeah, then you shouldn't have any problem. You know, just you just want to make sure that you don't have any huge dead spots into circulation. And that when you put your packages in that they that they you know that there's a lot of that there's water circulating around him, as long as you have water circulating on all sides, you should be okay. The other thing I'd be cautious of on certain items, if you're going to do eggs is if you're circulating that much water, you don't want it to be too too violent, or the stuffs gonna get knocked about in there. Or, or you could have a situation where if you don't have the stuff properly contained, the circulation is just going to push it all to one corner of the bath, all of your bags will pile up. And then the bags in the center are going to take a long time to come up to temperature which could be problematic in certain recipes. Does that make sense? Yeah, yeah. But your wattage should be more than enough. I've never had the pleasure of fooling around with a circulator. That's a five kilowatts, but sounds like it should be a lot of fun. What are you cooking?

You know, I'm just kinda glad to do everything. Probably your chickens are probably a lot of eggs.

Probably what? I'm having a little bit of a bad connection. What do you say? What do you say?

Yeah, a lot of a lot of chickens for the most work.

Alright, so if you're, if you Yeah, so again, just make sure that the eggs don't get knocked around too much. And the other issue obviously, is you're using quite a lot of power. You know. So if you had the, if you have the PID controller and whatnot, you might want to make a secondary bath that smaller, like, you know, two kilowatts and like 28 liters, or something like that, which will be is twice what was normally be used and 28 liters to get up to temperature really, really fast. But just you don't want to be in a situation where you're pulling out those big guns all the time. Do you know what I mean? Yeah, yeah. And, and I assume you're running that guy off to 20. So if you're gonna run that guy, what? Yeah, so if you run that thing off of 120 instead, right, you'll get about a quarter of the power, so that'll get it down to normal range. So if you just make an alternate plug situation and run it off at 120, instead of 220. Assuming the amperage works out, okay. You should then be able to use it as a lower wattage item and might be a problem with your pump, you might need to get a secondary pump, but you shouldn't need to get a second heater element. Okay. Does that make sense?

Yeah, that helps a lot. Now, if I was looking at, you've got me very interested in this rotary evaporator, and I have money to burn.

That's a good problem.

Oh, how do you how do you clean them? I mean, I'd obviously have to bite you. So how would I I don't know where to then how do you how do you clean the glassware?

Well, that's a good question. So I mean, there's two kinds of problems when you buy laboratory gear and the one problem is kind of inorganic poisons, like straight up old school poisons, and also organic based poisons and the other are kind of bio hazards. So most likely, you're not going to have a biohazard in your roadmap. Although it's entirely possible I'm pretty sure that the original one I bought off of eBay had carbon tetrachloride in it which is nasty stuff. So I just I bought a you know, a basically a glass cleaner I think I think of the brand was alconox and I just clean the ever loving hell out of it. If you have access I also in case there was a biological agent and I also bleached the hell out of it. You know what I mean? Basically soaked in bleach, ultrasonic cleaners, huge bunches cheap dangers of water are a bunch of bunch of bunch of changes of water, and detergents that will attack both polar and nonpolar things. Because the odds are there's a bunch of nonpolar stuff there too, which might be, you know, vile vile stuff. So, you know, just do that again. And again. Also note that if you're buying a standard roto Vapp, with a condenser, regular coil condenser, that one's going to be harder to clean, because it's impossible to physically attack all the nooks and crannies on that you can't get your fist into it. Whereas if you're getting, what the heck was that sounds like someone just died on a roof. If you if you get a cold finger condenser, you can disassemble it, basically, and get your hands into it and totally clean it out. And if you're really lucky, you can get a cold fingered condenser that also has a coiled insert sleeve. And then you get the best of all worlds, you can use it as a cold finger condenser, you can use it as a regular coil condenser, and you can clean it, but it's very difficult to clean out the inside of the condenser. And it just takes a lot of time and flushes with detergent and water.

Maybe like a percarbonate cleaner, I've covered brewery wash 50 pounds of it was worth it.

I mean, I'd look and see what whether or not what they say on that is how it works on, you know, chemical deposits that aren't, you know, like basically, you'll be able to get rid of most of the polar stuff using normal detergents and most of the nonpolar stuff, frankly, but I would just I haven't looked at it a long time because it's been a couple have been like five years since I bought a roadmap on eBay. And so I would just look up for instance, like what the procedures are for cleaning out like pick a couple of vicious nonpolar solvents like carbon tetrachloride and just find out what the kind of what the kind of decontamination procedure is for it. But yeah, maybe the brewery one would work. Like I say I bought alconox Just because that's what they use in labs. It's not that expensive, but I'm sure you can get a hold of it. You know what I mean? Yeah, but I would specifically look up I would choose a couple of nasty solvents, polar and nonpolar and just check out the basic decontamination procedures for them.

Okay, that coal finger condenser you're talking about? Why big contender for for still?

No, the coal coal finger one is just a basically it's a cone shaped sleeve and stuck inside of the round condenser and you fill it with in the lab, you would typically use dry ice at acetone. I use it to dry ice ethanol or, or liquid nitrogen. I actually almost always use liquid nitrogen because it's actually easier for me to get to and dry ice but for storage reasons. But the problem with a cold fingered condenser if you're not using something super cold, like dry ice and ethanol dries acetone is it has a very low surface area compared to a because it's not indented, like like you know some of the condensers you're dealing with so so it's got a fairly low surface area compared to a coil condenser. Alright, see? Okay. All right. Is that helpful? Very helpful. Thank you. All right. And, you know, write us back and tell us what happened with your big mega circulator. Whoa, all right. Thanks a lot. All right. 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 hate hate to overspend for pounds of supplies? Only a few grams are needed per application. Modernist pantry as a solution they offer a wide range of modern ingredients and packages it makes sense for the home cook and enthusiast and most costs only around five bucks saving you time, money and storage space. I'm going to edit it myself to have either enthusiast to a whatever. Whether you're looking for hydrocolloid pH buffers, or even meat glue, you'll find it a 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. Monitors pantry is your one stop shop for innovative cooking ingredients. Modernist pantry carries several types of modified starches for thickening including Ultra Tex three Ultra Tex aid and ultra spurs three fans of cooking issues that place an order of $25 or more before next week's show, we'll get a free package of ultra Tex three to play with. Simply use the promo code ci 71 When placing your order online at modernist pantry.com Visit modernist pantry.com today for all of your modernist cooking needs. Alright, listen. Listen. For some reason a lot of chefs started using ultra Tex, you know years ago, and what what Ultra Tex is is it's a great product made by national starch and it's it's a part of a group of things that are basically they're pre cooked starch, they're pre hydrated pre cooked. So you don't need to heat those starches Ultra Tex for instance, to get them to have their thickening capacity like you would with a normal starch right. So that's great. That's fantastical. The problem with Ultra taxes is because it's been pre hydrated pre cooked. If you add it to liquids and you don't have a high shear mixer mixer or you can't share it in court ate a bit or you don't mix it into butter, like in a Burma knee or any one of those things, mix it with sugar, anything corn syrup, whatever, it tends to, to glob up to turn into kind of globules. You know, Pearl up the same way as if you added starch to hot gravy works exactly the same as if you add starch to hot gravy. So you need to really hit it with a blender or something like that to get it to disperse properly. And that's because when you add starch to gravy, typically what you'll do is you'll add starch to a cold liquid first form a slurry, right? So all the little stars particles get separated, and then you add it to a liquid, and then everything's kosher. You heat it up and it's good and it hydrates and all that stuff. Ultras bursts, right, not Tex Ultra bursts is a agglomerated pre cooked, pre hydrated starch. And what that is, is it looks like little kind of, it looks kind of grainy. When you look at it, instead of being a fine powder. It looks kind of grainy. And it's designed to not Glock not kind of stick together into balls. And you can stir that one into things to thicken it up and you don't need a lot of high shear mixing. And the reason that industrially, ultra spurs isn't used as much as Ultra Tex is ultra spurs is a lot more expensive than Ultra Tech's but in most home and like high end chef kind of things, the cost isn't that much greater and it's not that much of a concern because you're not using that much of it. And so I would always recommend if you can to go with Ultra spurs instead of ultra Tech's all from a good folks at national starch. All right. That make any damn sense. Okay, so Chris, maybe next week giveaway the ultra spurs Ultras first, commercial break already? In 15 minutes. Really? All right, we'll go to our second commercial break Colorado requires us to send 1-849-721-2871 a 4972128 cooking issues

stop scatter

Oh, yeah, oh, yeah. Oh, no, it's fast today. Is that Anastasia is that's that's Carlos. That's Carlos. Carlos good call and all those things. You notice Tasha and I have kind of like a running thing that we like Dave completely bastardize is Holland. Oh, yeah. Well rock out to like, you know, so like if you've seen what's that show like The Wedding Singer where the guy is St. Paul curses I tend to sing songs with like many many curses interspersed. And then and so like what we feel is like, you know, you know how when you go to a concert there's that guy who stands in the background screaming the song right? Yeah, so like we imagined that I'm like that guy screaming but instead of giving like The Rock and Roll fingers like you know like rock and roll fingers I just got my office like flipping them the bird but I mean like the front row screaming along like jamming out like girl to rich girl giving giving like hollow notes the burden or like what the hell's this guy doing what was wrong with this guy? Let's see how long it takes before I get ejected from the concert. You know those guys in the front row don't play they pay so much for those tickets especially on a reunion tour. Not playing around with some joker like flipping off the band and screaming curses. Where you can rich girl anyway

okay by the way I know that was a scary sound we heard before but it seems like indeed Jesus is okay

we've checked the building any Jesus's Okay. That's good stuff. Jesus Christ Superstar is coming out at the end of next month on Broadway again. Yeah, but look, okay, look, Jesus Christ Superstar aside from the fact that you know, you kind of as much as I love Andrew Lloyd Webber and essentially Weber thing right as much as I love him. I have to from a more kind of rational standpoint hate it. Well, because like, you know, I mean, all the people who are seriously in the musicals are like, Oh, my God, Angela rabbit, right? Even but I like that stuff. You do? I do. I love that stuff. Jesus Christ Superstar especially. But the problem is, is that in my head, I have, you know, the original kind of voice of Judas is in my head. And if I go and hear somebody else, and the original guy is dead, by the way, so it's not like they're going to bring that guy back. And, you know, if I hear somebody else Playing Judas, I just be like, Oh my god, what is that? It's the same way, you know, they redid Heatmiser snow miser or Charlie Brown's voice they read the Charlie Brown's voice. Horrible, horrible, horrible, awful, horrible. You know, it's like something's you know, whatever anyway, you're gonna make me go see it, aren't you? You should take your son's What the heck do they want to see Jesus Christ Superstar for they don't like it's me I like musicals. My son Booker would be so bored he'd be the screaming the entire time I'm dead over and over. And like they'd be singing what's the buzz? And he'd be asking me when the buzz is. I can't I can't I can't. Anyway. Question from Okay. Can't see the questions from from Derek. Hi, again, I want to make my own sherry vinegar. Is it possible to take a red wine vinegar mother and put it in Sherry and wind up with sherry vinegar? Are there any other methods? Thanks for your help and insight and keeping awesome Derek we will try we will try to start being awesome. Anyway. Okay, so here's the trick, when you're making the answer is yes, it's going to work. But when you're making vinegar from wine, you're typically using a lower alcohol wine right so Sherry, which you know, is fortified is, is coming in at a much higher ABV than within is good for the vinegar. So you're going to want to dilute to and I looked at a couple different sources, but between kind of seven and 9% alcohol and 9% is pretty high, like you might want to start download at like 7% alcohol, okay, so so you're going to basically figure out what the alcohol content of your Sherry is and then dilute it down with with whatever but get the alcohol percentage down, the alcohol is too high, you will inhibit the acetic factor and it's going to be it's gonna be a problem. Okay, another thing that I've read I don't know whether it's true or not, but is that if a wine is very highly Salford has a lot of sulfur dioxide in it that can also be a problem for for the acetic factor but other than that, it should basically be no problem now I looked up some Sunset Magazine has a big how to on this including the vinegar things. Remember, I don't know whether sunsets any good anymore but back in the day in the early 70s Sunset Magazine, which is from California had like some kind of butt kicking books on like how to get a really butt kicking garden. How to make Bonds eyes how to bake bread, I mean sunset magazines like desert II, desert. California, California, Arizona, they read it in Arizona. It was like yeah, like you're from LA I'm sure you had Sunset Magazine coming out of your ears in the morning. No, I think it's more of like a desert Arizona New Mexico Calif hey, look, you know why it's called Sunset? Because it's sunsets on the freakin west coast. Right? The West Coast thing southern West Coast. Right. But anyway, the books used to kick but that's all I'm saying is it's sunset books, you wouldn't think it seems like very consuming but their books I used to enjoy them. As I was growing up. I haven't read them in a long time. But if you if you look it up, and you know who they asked, is there a consultant for it? Paula Wolfert. Yeah, who the star she and I met when she was writing, like some sort of a clay pot cookbook. Is that true or false? She Yeah, she just finished her house was freaking full of clay pots. I'm talking like, she had a greater volume of clay pots and I have an air volume in my apartment because her house is quite large compared to my apartment. Anyway, Paula recommends that you start small In other words, if you get your mother you add a little bit of the wind to start with, you got to make sure that air can get to it because forming, forming acetic acid. It's an aerobic activity, there's air. So in fact, when you're doing a fast procedure, so the old school way is, I don't know whether it's called the Orleans or the early on because I've never heard anyone pronounce it. But that's the old school way of making vinegar where basically you take a cask, you drill holes in it, put a screen over it so boats can't get in, you let air get in and see air that allows the acetic acid, the acetic factor the acetic acid bacteria to grow, and therefore turn your turn your wine or turn whatever your cider into vinegar. If there's no air, they won't grow. If after they're done, you continue to allow air in then the acetic acid will be lost, it'll oxidized and go out. So you have to strike a balance there. If you want to make it quickly then what you have to do is increase the surface area that the bacteria can grow on. And so you can do things like mix woodchips in with the with the with the veneer with the base or whatever and have the mother on top. You don't want to swap out the mother because you have to get the population of bacteria relatively high. So what most people do to maintain their mother is remove like three quarters of your vinegar and then put without disturbing it put the rest back in in terms of fresh liquid and then you can keep it going. Eventually your vinegar mother will probably fall to the bottom. Scoop it out hopefully new one will form because you'll have a colony in there. We spoke about vinegar mother what it is a while ago but it's mainly cellulose back to you Real cellulose, so floats on top, eventually, maybe it will fall to the bottom. Another thing and, you know, I'm not an expert by any means in vinegar, but after you make it, you're probably going to want to age it to kind of mellowed out a little bit. Some people aged just on its own. Some people aged in wooden barrels, which are getting increasingly difficult to get the small wooden barrels are getting increasingly difficult to get when you are aging it. People tend to pasteurize it to stop further bacterial change, for instance, that might turn the vinegar, you know, to actually consume some of the acid in the vinegar and ruin it. So you can either exclude air or pasteurize it or exclude air and pasteurize it and age it to get a variety of different flavors. How's that? Good? Makes sense? Semi sense? Partial sense. Okay, from Matthew, hi, mustache. And Dave, I hope you're doing well. And a big congratulations on the opening of Booker and DAX. Thank you. I think it's a pretty good, but I mean, like, you know, we're still working, it's gonna get better and better every day. But I think I think I'm proud of what we're doing. What about you?

Yeah, I'm proud of what we're doing. Okay, I was recently given, which doesn't mean that we're nowhere near where we want to be. But I'm proud of what we're doing. Anyway. I was recently given a Cuisinart ice cream machine, the kind where you pre freeze the canister, I have made some excellent ice cream. And with the help of some pastry chef friends, I've learned to add some tweaks to my recipes that keep the ice cream from losing its smooth texture in the freezer, and stay a little bit more stable at room temperature. And the two things that Matthew is adding are glucose, syrup and gelatin. Is there a simple formula for replacing sugar with glucose that could be applied to any ice cream recipe? My primary goal is to give ice cream a better texture post freezer storage. Thanks, Matthew. Okay, so the simple, there's no, there's no simple anything. You know what I mean? Which, which is, you know, always the problem. And I forgot to look up before I came in, what the what the solids ratio, what the solids content of glucose syrup is, but I think it hovers around 80%. I think it's in there. And you have to figure out what the DEA the dextrose equivalent of the glucose syrup is figured out how how sweet it is. But the book that I recommend, and most of its online on Google Books, is called glucose syrups technology and applications. And there's a section on ice creams in there that talks about it. But basically what the glucose syrup, the glucose syrup is accomplishing a couple of things. It has a certain amount of sweetness to it, right? Not a lot but a certain amount. it depresses the freezing point of the of the ice cream base somewhat right. But also it drastically increases the viscosity of the ice cream base. And what that's doing is it's going to give you a kind of a denser, better mouthfeel and also prevent inhibit crystallization. The gelatin will also help with crystallization. But you know, anything you add any hydrocolloid, you add is going to help anything that increases the viscosity is going to help prevent crystallization from happening once it's in your freezer afterwards. So basically, what you want to do, when you swap it out, let's assume that you don't want to, let's assume that you don't want to change the sweetness of your have your recipe. So you have to look at what the relative sweetness of the glucose syrup is versus sugar. So your relative sweetness of like a 42, D glucose syrup is half it's half as sweet as sugar, we're using low D glucose, here's when I usually do it like a 28. And 28 is like point four of the relative sweetness of it. And that's on a dry a dry weight basis, right, but the freezing depression. So let's take glucose 28 D glucose syrup, it's a little under half the sweetness of sucrose, right, but it has only half of the freezing point depression. So you need to add twice, they like once you take into account the water that's in it, you're going to you're going to remove let's say, of, you know, 200 grams of sugar, you're going to have to add 400 grams of solids from glucose 28, D to have the same sweetness, but you'll have a lot more solid, so it'll be a lot denser. So this table is available on the Google Books. And you can get a sense of the relative freezing point depression and the relative sweetness for various different different sweeteners. So so let's say you didn't want to add like that, if you want to reduce the sweetness of something right, but not really reduce the, you know, not really change the freezing point depression or change the actual viscous viscosity of it much. You could add glucose syrup, and then you could depress the freezing point further by adding small amounts of alcohol. And there's ratios in this table in this book that you can look at to really kind of get a better idea of what you're doing. But whenever you're swapping out sugar, you're removing body you're changing the freezing point depression and you're changing the sweetness and all of those things need to be accounted for in an ice cream to balance out. So you know, you don't want to change anyone drastically, or there's going to be problems just what's cool about this book, the glucose syrup technology and applications in the ice cream section is that rather than go into really kind of technical explanations or trying to calculate things, they say, Hey, look, calculate everything relative to sucrose, so the sweetness relative to sucrose table sugar, and the freezing point depression relative to sucrose and then just get into your head that ice cream should have a like a sucrose relative sweetness and relative freezing point depression because sucrose we're taking as one as unity of 13 to 18. So something with a with a soup with with basically 13. So 13% sugar in it is going to be hard, right? And unser not that sweet. And suddenly with 18% is going to be relatively softer, because it's going to be have more freezing point depression, and relatively sweeter, right. And so by by calculating the relative freezing point depression and relative sweetness to sucrose, you can play around with recipes fairly easily and try to get something that works for you. That makes sense. Okay, I am being told Do I have any more questions? Or have I answered them all? I've answered all the online questions I'm being told that I am out of time. So this has been cooking issues. Thank you and come again next week.