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

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

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

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

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

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

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

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

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

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

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live from Roberta's pizzeria every Tuesday at an undetermined time supposed to be 12. Happy Valentine's Day people's Valentine's Day issue of cooking issues, calling all your questions live to 718-497-2128. That's 718-497-2128 here again with Natasha hammer Lopez and the engineering crew together and how you doing stuff good. So the reason I'm late today today, literally most of time, my fault. That's not my fault. Check this one out. I'm on. I'm on the subway because I still haven't fix my bike yet. Mainly because I'm lazy. And I run run because you see the train coming right the the J train and train revenues, a run like a lunatic run. So I have a huge headache now like almost like they want to like get an aneurysm or somebody that jump into the car door shuts and then promptly sits on the platform for 20 minutes. They finally come on open the door and they say hey, yeah, there's some lunatic. This is Valentine's Day in New York for you people. There's some lunatic walking across the tracks on the Williamsburg Bridge, like stumbling back and forth. Apparently I don't know some starcrossed at it. Like walking back and forth across the tracks on the Williamsburg Bridge. So there's no train traffic on the way is Brick bridge. And they don't open the doors to let us out. They trap us like sardines in a box. Thank God my son wasn't there because that's his worst nightmare on Earth. So I had to run out and get a taxi so that I could talk to you fine, folks today. Anyhow, Happy Valentine's Day. So what are you gonna do for Valentine's Day? I'm babysitting your kids. Yeah, because I have to go work at Booker and DAX the bar. And first of all, it's only till 10 and the stashes night doesn't even begin until 11. I should be getting the pity party. Because my wife is away on Thanksgiving. I won't even use Thanksgiving on Valentine's Day. I won't even say my wife on Valentine's Day. I don't get a pity party for that and check this out people. Today Valentine's Day is the 20th anniversary of me starting to go out with my wife 20 I started my firt my first day with my wife was on Valentine's Day 20 years ago today and and I'm not even gonna see your day. Here we go. See I believe I deserved a pity party for that one. But yeah, I used to hate Valentine's Day I hated Valentine's Day so much like my the first 20 years of my life. Valentine's Day Worst thing in the world. But, you know, ever since then, ever since I started going on my wife, it's been a good day except today when she's not here. Okay. Oh, by the way, I realized I remember where I was last week or the week before. Someone asked a question on Japanese western style knives. Because they had I forget which brand it was. I don't know, I forget. But Japanese Western knives which are sharpened differentially on two sides like 3070 and whatnot. And the question they actually asked me I realized this morning as I was showering I was they actually asked me how do you use a steel with with a knife like that? And I realized I didn't actually answer that question. I talked to 1,000,004 million years about sharpening different lifestyles never they would never about how to actually use us to you can't, don't use a steel on a knife like that, because it's almost impossible for you to accurately steel it with the two different edge angles. What I would recommend though, is something that back when I used to have sharp knives in my house when that means before I had a babysitter who would use my knives. I don't know. I don't know what the hell she does with them juggler. I don't know what the hell she does. But they can't keep them sharp anymore. So I stopped trying so my knives are now I went from having like, very, very sharp knives to having very, very dull knives. There's a cute kid, by the way, looking in the window of our radio station pulling her hat on staring at the stash. I think in her I think she's staring at a stash and stash it in horror anyway. So what I recommend to keep knives like that super sharp is is the same thing that barbers used for, you know, generations for razors, which is get yourself a leather belt like a leather strop wide one, hang it up somewhere in your kitchen, and strop your knife. And that really helps to bring like a light bit of an edge back you can either stop with just with an oiled leather band, which is what I did or use is super, super, super mild abrasive, but the reason it's okay, it's because you're going in the opposite direction, then you would do and you're stealing and so you're not going to dull down your knife, and it helps to knock a little bit of the like minor burrs that happen as you're cutting. So I would go invest in a strop. I love it. And plus, Stripes look badass when you're strapping a knife looks kind of badass. You're strapped and I know you don't like straps. I wasn't really listening. Good, good. Well, it's good to see you're doing your job here as always. Okay. Hi. Hi, David Stasha, a quick sausage question. I found some information on the Cooking issues blog about cooking sausages directly in a liquid in a liquid with a circulator. One thing the blog didn't mention is how long it takes to get an average sized sausage to temperature to 60 degrees Celsius bath. Additionally, what is the maximum amount of time that sausages should be held at this temperature before the quality goes south? Thanks, Matthew. Okay, well, that's an interesting question, I should think that the, the interior, the sausage mean, any reasonable size sausage is going to be done probably in 4045 minutes, something like that. If you think about it relative to an egg, if you actually want to measure it, you can use one of the programs like suevey dashboard that you can is available on on your iTunes or whatnot. And you could check exactly, but within 45 minutes or so the average size thick sausage should be done. Now, I would hold it for longer than that. Because the deal is is typically you have some tougher cuts of meat and sausage and you're tenderizing it via via grinding. It's one of the reasons why I grind it right? Well, if you hold it longer longer than meat gets more and more tender. So depending on what cuts of meat are in it, you can hold it for quite a long time at those temperatures quite a long time. Now, I've never held a sausage longer than Oh, six hours or so. But they were good at the end of six hours. The trick. Remember when you're when you're cooking sausage and a liquid like that is to have the liquid be so flavorful that you're not leeching flavor out constantly over time. I would not cook them for any longer than necessary in an excess of flavorless liquid. Or you could put them in a Ziploc bag with a small amount of oil and cook them for ever but not forever. But you know, for a long time hours, and they're just going to probably get better probably not get worse depending on what kind of kind of cut of meat that you put into it. Anyway. Anyway, it's a good technique. I do that technique all the time. Everyone's like, I think I told him I said this on the show before but I bought some really crazy not crazy, but like, you know, cheap cheap sausage, and cooked it that way. 60 degrees 60 or 62 Depends, it's gonna be a little pink at the center at 60, which some people freak out about. So you might want to do 62 depending on what kind of meat isn't a sausage, and depending on whether the sausage is already cured, the sausage is cured kind of sausage, if there's any sort of nitrates in it, it's going to be pink anyway and then you can cook it to whatever temperature you want which case I would do 60 If not, you might want to do 62 Depends on on how people feel. But anyway, I bought this cheap treebo And there were people like this the most delicious sausage in the whole world. I was like it's a circulator. It's not me anyway. I had something else with that, but I forget what it is. No Yeah. Anyway, my brains a little little fried because I'm saying like we Here are cooking issues haven't been burning the candle at both ends recently, we've just been taking the candle throwing it in the oven and melting that sucker down. You know what it is, like, years ago? It's hilarious. Like, you know, I heard Junie pront you know, the famous restaurant tour, he was giving a talk somewhere I forget where it was, I was attending the talk. And he said this, he said, people always ask me, how do you balance? You know, like a family life and a restaurant life? And he said, you don't have and you were like, I can do it. Man, man, man. Well, you know, yeah, whatever. Anyway, funny. Okay, so here's the thing, like, working at the bar until all hours of night, right? And then putting your kids on the bus in the morning is not, not like that. No, no work. No work, right? So my brain therefore is not working. So if I'm a little frazzled today, folks, it's just because I'm stupid. Okay. Dear Dave and Anastasia. A friend of mine recently found out she has celiac disease, and therefore cannot have any more gluten. I was attempting to create for her some of the homemade goodness that the rest of us get to enjoy. Ie gluten, delicious, delicious gluten, but when looking on the internet, I found many conflicting suggestions for the use of xanthan and guar gum, as well as suggested non wheat flour blends tapioca, potato, millet, etc. without rhyme or reason as to the ratios used. Do you have any experience or advice for working with gluten free breads, pizzas and pastas? What changes and properties can I expect from different brands of flour? What is working in xanthan gum that is intended to replace the gluten structure? Thanks for any help. Alex from Florida. All right, well, first of all, I don't have any actual experience cooking gluten free, because I haven't had any.

I haven't had any need really to do it. You know, for my own family and a cook. Occasionally I'll cook some gluten free stuff. I have someone specifically coming over my house, but I've never done a thorough thorough researching of it. But I do have some advice. The reason that here's the reason that it it's tough to and there's so many recipes out there is that wheat flour, right is fantastic stuff. And there's an all of the recipes that you know we've been developing since time immemorial are based on the properties of wheat flour. So one of the properties of wheat flour is its flavor, right, which we have all come to appreciate. And the other one, the other other ones are it's gluten, which provides structure is there's a bunch of properties. And the issue with making a replacement for wheat flour is that no one grain flour, or no one flour has all of the properties of of wheat. So if you're trying to actually mimic a wheat flour product in terms of its texture, right, you're going to have to use a blend of flowers. Right? So that said, and I'll get to the guar and Xanthan in a second. That said, you know a lot of people base the initial part of their recipe on rice flour, right? Because it's fairly bland, fairly neutral, right. And you know, it's not that expensive, it's easy to obtain. But if you use it exclusively, then it tends to make kind of dense, leaden, gritty things. So they add other starches and flowers to it, like tapioca, for instance, which is going to add some stretch because it's really kind of weird, gluey stuff, add some lightness or potato, which helps absorb, which helps keep things moist, and also make things lighter. So it's a balancing act between choosing those different those different things. Now when you go to add things like being flowers, which some people do, that's going to also add its own kind of holding capabilities, ability to hold bubbles and trap bubbles, which is what one of the great things about wheat flour is its ability and this is what the gluten helps here is the ability to hold bubbles, and form a nice structure when things are baking. So each flower has this different but if you're gonna add bean flour, the problem is if it's very light flavored thing, you start tasting the bean flour and it's kind of gross. So if you need something sturdier and the flavor can be covered up, then you can use things like that and if they can't, you have to use something more neutral in addition, a way to hold bubbles is to make things thicker so people add starches to help thickening so they're adding things like arrowroot starch even though it's quite expensive, right? A good thing I saw on the on the interwebs about this is from and this what I like about it is just her opinion on what the different flowers do. You go to gluten free mommy and she has a list of all the different bass flowers and kind of what her opinion on kind of what they what they contribute or don't contribute to particular mixes Is including sorghum flour, white flour, white rice, flour, etc, etc, etc. I mean, the one problem I have with all these websites actually is that they look, if you have an issue like you can't have gluten then focus on that. But everyone also throws in a bunch of nutritional mumbo jumbo about what's good for you and what's not good for you. I hate that hate. Thank you. And my kids even do this. I hate it so much. It's my kids are like, is this good for you? Is that good for you? I'm like, it's all either good or not good for you. Depending on the balance of things you eat in your diet, there's no, there are very few things that are bad for you. And there are very few things that are good for you. You know what I mean? Like if you ate only carrots, you would turn orange. You know, I told my kid that and then he won't eat carrots freaked out about carrots. He thinks he's gonna turn orange like No, no, you have to eat like many, many sacks of carrots. But the point is, variety is the spice of life, my friends and you want to eat a lot of different things, you know what I'm saying? Anyway, all right. So another issue on that now. So that's just a different ratios of flour and what the rhyme or reason is, is you want to get a balance that mimics the texture of wheat flour without having an A an overly assertive taste. Usually the tastes are Bini they call beanie or kind of like you know, weird kind of like dusty like, you know, like chickpea flour or like, what's the black eyed pea flour, things like that. Okay. Now, as for xanthan gum, and guar gum, xanthan gum is used to replace the protein because like protein, xanthan gum can form a gel and really hold a light gel right and really hold air bubbles well, so it's used directly as a gluten replacer guar gum is cheaper than xanthan gum, right, and the guar gum that you typically buy in the store has an awful, awful kind of beanie taste. So I hate using it things like ice cream, there's really nice nice guar gum called flavor free guar from tea ice gums that is very neutral in taste. But guar isn't really as good or replacer for gluten as Xanthan, because Xanthan has the ability to form a loose gel structure that holds bubbles during the baking process. Whereas guar is simply a thickener. So I wouldn't replace. Like I wouldn't say that guar on its own is going to do your job for you. But guar in conjunction with Xanthan guar can be used to replace some of the Xanthan and make the Xanthan a little bit cheaper. Now, another thing you can use, if you're not like multiple li going to make your life difficult is eggs, the protein and eggs is fantastic and is easy to use. And so that the protein and egg egg white, and you know, I guess also an egg yolk can help replace some of the gluten because it holds structure as well. So, you know, eggs, Xanthan guar, mean, whatever, then I came across a website, that's actually pretty interesting. And apparently it's won a bunch of awards, a gluten free girl and the chef. And here's something that they said that very interesting. And by the way, I have some issues with the site, for instance, that I don't know whether it's the gluten free girl, or the chef who's writing this, I don't know that much about the website. But you know, they stopped using Xanthan and guar. They use they the recipe is often and they use a lot of eggs, because it's their opinion that they're having a negative reaction to this antenna to the guar it could be that they're having a negative reaction to the guar guar is, you know, you don't really digest guar and so if you eat eight boatloads of guar it's like, you know, it's like eating a serving a colon blow, you know what I mean? And you're gonna, you know, you're gonna have some fiber issues, you know, it's like eating a whole boatload of fiber. It's gonna give you some swelling and some poop anyway, but you know what I mean, it's like, so that that can be an issue. The good thing about Xanthine is I doubt anyone's actually having a reaction to the Xanthan, because you're using it much smaller quantities than you would use the guar. So it has less stuff that can go in there and cause you to bloat and swell and poo and all that kind of stuff, all that good kind of stuff. Anyway, gluten free grow the chef, they don't use gum replacements like that don't use guar xantham. But they do use eggs. But they brought up an interesting point, which I hadn't thought about, which is, I mean, I always bake with grams, always 100% of the time, I bake in grams as extra sometimes ounces, but by weight. And by weight is obviously everyone knows it's the best way to bake. And everyone in the world thinks that we Americans are small children in the kitchen, because we use these dumb cup measurements to measure things out. And in general, we can get away with it because we're measuring the same thing over and over and over again. And even though we're plus or minus about 10%. With our measurements, our recipes still work. I say we should switch away from using cups not because of the accuracy, although that's great. But because it's really messy to measure with cups. It's much easier to measure and to change recipes when you're using a scale. I mean, a scale is just the best thing to have anyways, it turns out that these different flours that you're substituting in when you're making your your gluten free flour mix have radically different densities from AP wheat flour and so if you switch to going by weight, your substitutions are going to be much much easier. And so that is what I think a good recommendation from the gluten free girl and the chef anyway, let's go to our first commercial break and come back with cooking new shoes.

And welcome back to Cooking issues. Jack what was that? Was the Pixies from Carlos That was a weird stuff, Carlos. Yeah, man. That's what I was saying. That's a weird weird business. I know where some weird people but that's a weird weird business. Call motorcoaches do 7184972128784972128 pixies that's that's what that's Buerk. No, no. Bjork was the sugar cube sugar cubes. And you know what, and that was my era. Like I should like this should be on the tip of my tongue. But that just wasn't my scene. You know what I mean? Yeah. That was more Fishbone chili peppers. Kind of a guy? Yeah. Anywho. Okay. Only reason I say that because that's also weird. You don't I mean? Bjork. All right. Oh, forgot to mention the gluten free girl and the chef, those guys also use flax seed or chia seeds. You ever cooked with that crap stars. You blend it with liquid and it turns to like a mucilaginous goop. So they also use that as a as a structure replacer. But my point is this. If you're using a mucilaginous group as a structure, replace or just use Xanthine Xanthine is a great mucilaginous coupe. And you don't have to go grind up flaxseeds to do it. My opinion, my opinion. Just me just me. Okay. Oh, I had something else. Oh, yeah. So when you're dealing with the gluten free stuff, also remember what you're using it for? A cookie doesn't need a lot of gluten. A cake doesn't need a lot of gluten. So there you're just trying to mimic the texture of the texture of a wheat flour. stuff. Not necessarily that super, when you really need the hardcore gluten isn't a bread and a cake, you want to be fairly light. And it's another point that the gluten free girl in the chef bring up which is good is that remember batters recipes, a lot of times will tell you not to over mix not to develop the gluten and when you're dealing gluten free, you don't have to worry about that kind of stuff. So in a cookie or a cake, you can just focus on the taste and the texture of the kind of starch balanced the flower itself with just enough structure from the protein to give it some structure. You don't have to worry about it holding air in the way of a bread woods. So that's another reason why there's no one to one substitution because you're trying to do different wheat things with wheat flour depending on on what you're doing. Okay, now, by the way, we got something in from Elliot pappano about strapping Bob Kramer has a strap kit. So you can go online look up Bob Kramer and purchase a strap get straps are really badass. I have to say you look like you look like you're gonna like it like like Sweeney Todd, Demon Barber of Fleet Street, like you're gonna go slit someone's throat as soon as you start Strapping, like if you're strapping a knife behind your kitchen counter, so be like, Man, I'm not going to mess with that. Dude, that dude strapping a knife by the counter equally doesn't have to be a guy or woman. You know, when I say Dude, it's kind of a gender neutral, dude. This really sort of gender neutral. All of your appliances are women. What do you tell them that all my appliances are women? Take her make sure she's when he talks about the centrifuge roadmap. You're crazy. You're crazy lady. Okay. Elliot also has a second point, which is that if you need to find the edge of your 7030 knife, you just lay it flat on a stone and raise it until you feel the edge that's good. Or I don't know if I mentioned this using a sharpie on the edge you can feel you can look and see whether you're being accurate to do it when you want to test your edge anyway, okay. He also writes in with a question Elliott does and says whatever you get on the air, can you talk about the different sources of glutamate I've been experimenting with various free glutamate containing products such as tomatoes, mushrooms, combo katsuobushi and what's the best way to pair foods containing free? glutamates? Well, that's a good point and interesting. I always find it hilarious when someone eats something that contains eight boatloads of you know, free, you know, glutamate there and then they say that they have a reaction to MSG, a nurse Dasha? Yeah, I'm talking about you know, anyway. So, the best thing to do is like so the classic thing about it this way, the classic pairing classic classic classic pairing obviously, is kombu, which is it has a high source of free glutamate and katsuobushi which has high high imp those two things go together and basically synergistically react to make like Mega mommy mega umami which is why kombu which is why the like combo katsuobushi are so good together, and Mr. Atia hates by the way kombu broth I do, but you like it once you add katsuobushi and turn it into missiles. Yes. You just don't like to see the broth on its own. Yes. Anyway, so it's good to have any fillings. what it tastes like cavity fillings. Well, I wouldn't know my teeth are fine. I don't have any cavities. I've never had a cavity and I've never heard anyone describe it like that. So I'm sure you're being crazy. Like usual. Cavity fillings. Why would come loose the stock tastes like cavity filling. What do they make cavity fillings out of? I don't know. Aluminum? No. You tell me aluminum. Aluminum? I think so. No, they used to be made out of a mercury amalgam. But they're not anymore. So aluminum? No, no. Why would you put aluminum in your mouth? Crazy, crazy person? Nuts? You don't people? Seriously, people seriously? Okay. So, how do we get on anyway? Oh, yeah. So when you're, when you're pairing things together, I mean, obviously, you know, it's good to add, I mean, I just throw a bunch of those things. I have to cook a lot of vegetarian stuff, because a couple members of my family are vegetarian and they come over so a lot of my sauces that I used to umami up by throwing in anchovies. Because X rays are delicious in everything you could throw HR reason to just about anything. And I'm not talking about the white ones that you know everyone like you know, they love the book runners stuff which are great, great fine, whatever but like you know, good old fashioned salt cured anchovies in the can are like you know one of God's great ingredients and they make almost anything taste better. Everyone says they don't like them and no one has ever said they don't like them when it's mixed into a pizza sauce. Pizza sauce go with enchilada Yeah, starch has not ever happened now salad dressing good with anchovies any of that stuff you want to you want to mama late something bang hit it in you're done. Anyway. Oh mama late that you heard it here first cooking issues. Oh mama late. But the the point is so like you know you have to you have to add other high umami stuff now you can go and work on things like tomatoes. And yes, I use boatloads of tomato paste when I'm when I'm because it's like super concentrated tomato, obviously use lots of mushrooms to get that meaty stuff up. Parmesan, these are all obvious. And you end up you know, you end up doping stuff back with a whole boatload of soy, right? The problem with me is, is that trying to get meaty and high umami flavors by just adding high mommy ingredients like that, specifically soy and whatnot, really lent, let's make everything kind of taste the same, it kind of makes it all of the food have a similarity to it that you don't get from just for instance, adding salt. So like, I think I talked about this, like, you know, I don't know, a year ago or something like that, you know, a lot of companies are trying to lower the sodium content of their foods and the only way they can This is the world's worst term and shows how people think, but increase the palatability of the things that they make when they reduce the sodium in that gross they're trying to reduce the sodium but increase but keep the palatability just gross, right. It's not like we're gonna make delicious stuff. It's like you know, we're gonna we're gonna we're gonna make it more palatable anyway. So they, they dope it with with a non sodium form of glutamate so they can keep the quote unquote sodium level low. And they do it using that like also quoted for natural sources, which means that they'll take like eight eight tonnes of seaweed and turn it into a powder miserliness use MSG. Anyway. Problem is when you dope foods with specifically with like, lots of free glutamates like that. They tend to then all tastes like dashi to me, right? You've had that also happened to right? I was tasting somebody's pasta. I think I mentioned this I was tasting someone's pasta. And it was it was a Fettuccine Alfredo. Right? It which is what I was, strangely what I call my wife sometimes because it's like Jennifer, Jenna, Fred, Fred fettuccine for anyone ever anyway, like all everything I say in private when I'm not on the air is some stupid, stupid combination of crazy dumb, random inferences, you know what I mean? Anyway, so Fettuccine Alfredo. I was like This tastes good but Fettuccine Alfredo is not supposed to taste like dashi. Am I wrong? Am I wrong? Right? Yeah, anyways, so that's my feeling Elliot on that Should we do one more? Before I go into my personal break as I say this my favorite Valentine's quote of all time last year I was in the Rite Aid outside of my house which is a pharmacy for all you people that don't know what a Rite Aid is the star she hates them because she only shopped at CVS she literally went better she's okay okay, she literally last last week Natasha had a root canal right so I hope she was high on Vicodin which she made this choice she went to his she went out of her way to go to a CVS even though they had a two hour wait for the medicine if she could have got it in 10 minutes at the right age she would two hours like out of a wave two hours wait first medicine because she likes to hold music better? No. Yes store music the store music

whatever Yes, whatever that's hold you're on hold tabs on like the stores and what music

they play really? I know I know crazy right? You know put on your iPod listen to whatever music you want. And don't wait two hours for your Viking in your antibiotics. That's my point anyways, I'm in the right a like a year ago and they had the Easter decorations out right around now. And so one lady walks in she goes Easter it ain't even Valentine's over yet. Anyway commercial break

my name is Cupid Valentino the Martin Cupid just want to say one thing say when arrows penetrate see for you believe in me tar sands when you get at your door there's no need so

you can't cannot ignore the cube and by the way, I just looked out the window and indeed Jesus looks like he's having a fine Valentine's Day. Oh yeah, he's a smile on any Jesus's face. You know what it takes to get Jesus smile. Anyway, today's show is sponsored by the modernist pantry supplying innovative ingredients for the modern cook. Do you love to experiment with new cooking techniques and ingredients? But hey, I hate to overspend for pounds of supplies and only a few grants are needed per application. Modernist pantry has a solution they offer a wide range of modern ingredients and packages that make 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 hydrocarbons, 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. Monitors pantry carries sequester ins including sodium citrate and sodium hexametaphosphate. These ingredients act as a preservative and also mop up stray calcium ions which is helpful when working with hydrocarbons a Joe in the presence of calcium aka sodium alginate and Coachella. Okay, which is Joanne fans are cooking issues that place an order of $25 or more before next week's show we'll get a free pack free package of sodium hexametaphosphate. To play with. Simply use the promo code ci 72 When placing your order online at modernist pantry.com Visit modernist pantry.com today for all of your modernist cooking needs. Hey Chris Anderson, good for you for doing the sodium hexametaphosphate and not the sodium citrate. Sodium hexametaphosphate is the ball or sequestering sodium citrate is more of a buffer, sodium hexametaphosphate or shimp as they call it. That stuff's the balls It's good stuff. Oh, also Colin, longtime writer in common writes, because you know, I always gripe about what's the difference between a home cooking enthusiast what are we talking about? So Colin Wright said regarding enthusiast, you don't need to cook anything to play with hydrocolloids science nerds love that stuff, but some can't actually feed themselves. Thus I believe the distinction, Colin, other topics on my wedding anniversary, which is not my wedding anniversary. That was my note to you. When I was crazy, it's like how's Colin gonna know that? It's not my wedding anniversary. I got married in June. It's my anniversary of going out to stuff like this. Stacia. When you put this stuff on there, put it Are comments in a different color just so you know how the show runs? Like your comments when you write them are in black and my comments that I make to jog my memory when I'm yapping on the radio, I write in blue so I can tell what's us and what's you. And the headline of your question I write in red, not that anyone gives a rat's butt toot. Okay. Now, what? I thought it was like other topics as random, okay. Okay, so we have a question in from Marvin Woodhouse saying I love the show and been listening from Ireland and now Germany since day one. from Ireland to Germany. It's pretty cool. I'm wondering what I wonder what? Wonder what they do? Yeah. What do they do that they're moving from Ireland to Germany? I wonder curious. Anyway. Question one. I'm in the process of moving to Germany and most apartments here do not come with kitchens, just a bear room with tiles and connection. So I'll be starting from square one. What's the must have lists of stuff in it? If you're starting from a bear room, nothing, not even extraction. That's good for you and I in America, the kitchen will be about 20 square meters. So Natasha, look up at 20 square meters isn't square feet so my brain can wrap my head around it. Okay. First of all, I know there's plenty of people here in New York City that wish their apartment came with no kitchen because it's just wasted space. How many people do you know that use their oven as a bookcase? I do. Which is crazy. First of all, just a separate note. Anyone out there never store crap in your oven. Right? It just means that you have a mental imbalance or a problem. Yeah. Don't ever store stuff in your oven. It's just it's just not right. Because it implies you're not going to use it. If you're going to cook don't store anything. You have my two cents. So what's 20 square meters come in? Oh, thanks, Google. Thanks, at&t with the slow Google. Alright, first thing is first, as you mentioned extraction, it's my feeling that a hotline like the biggest, it's eventually going to be seen as a health issue, right for people who cook a lot. 215.2. So that's good. 2015. That's about the size of my kitchen. That's a good space. It's a good sized space. Me It's small by suburban standards. But you know, my kitchen is pretty comfortable. 200 square feet, right? Yeah, I can have eight people cooking in my kitchen. But it's very well designed anyway, if I do say so myself. But extraction of Hood is the most important thing. Everyone here is under designed in terms of their hoods, home hoods suck. And they're the worst, they're useless, not useless. But they're they're of limited usefulness, I would invest in a really good fan vent that this is illegal in the US, I don't know whether it is in Germany, vent it straight out the window with a straight pipe straight out the window, I purchased a large blower and the hood itself doesn't need to be expensive. It's just a piece of metal hits the fan that you need. Good fan, and bigger fans rotated slower speeds and therefore are not as annoying as little fans that rotate at high speeds. So I would say that if you're going to spend your nickels first of all go with good, good hood. Secondly, if you're in Germany, I haven't checked it recently. But I assume it's similar to France in that the gas prices are relatively high relative to electric compared to the US get an induction get induction. If you're going to be in this apartment a long time, then go ahead and get something as built in otherwise, you can get really nice induction hobs that you can take with you when you go in particular, some manufacturers now make front back induction units. So that you can mimic an actual traditional range by stacking induction units next to each other and having front back on induction. So I would, you know, I would definitely go that way. If you want to go more permanent, you can get an induction, you know, regular induction over range. But the overriding the over things don't necessarily work that well. But I will go separate. Get a good convection oven with with a good convection oven would be nice electric there as well. I'm assuming that you're again, I'm assuming that electricity is going to be the best for you there in terms of cost. So again, I really don't have any idea what you're gonna I'll tell you what I have in mind, which is about the same spot I have. I have a large oven that could take a full sheet pan if you're gonna cook you wanted that it's not necessary, but full sheet pan is again, baller, I have six burners, you're probably not going to have that if you don't have extraction, especially if you're gonna go induction. I also have a salamander which we're probably not going to put in your place but I love it and a deep fryer next to it. I find that that combination which I don't expect you to emulate, is I can cook I can bang out like a small restaurants worth of food in my kitchen without breaking a sweat because it is the setup that you'd have in a small restaurant kitchen. Basically, I have a fryer a salamander, six burners and a full sheet pan oven. Obviously for me, it's important to have an espresso machine. But you know, whatever extent you're building this yourself, you can do some cool stuff. The coolest thing that you could possibly do is put foot pedals on your sink. Every every sink in, in the world, in a kitchen or bathroom should have foot pedals installed so that when your hands are disgusting, you don't have to touch Ah, the faucet. So I have I have hot and cold foot pedals on my on my floor. And my wife who didn't think it was so important are such a good idea. She was like really, really? Now it's like, yes, really you need that everyone has used them loves it. And since you're installing from scratch, get get the foot pedals. Don't skip on your sinks, sink size. You're never gonna need to you know, six is important, right, but you hit a tiny thing. Yeah, he's 26. He's 36. Is there anything else? Really? That's No, that's good. Good regulation. Oh, no, my patch. What's up? Hey, Patrick Morris, founder of Heritage Foods coming into the studio. Hey, everybody. Yeah, there he is. Oh, he's got some really nice orange quarters that are now covered. I covered Patrick Martin's orange corduroy pants. Okay. 180 miles of what in two days? I ran. Oh, Patrick run 18 miles in two days. I don't know that's not good for your knees. That's the it's bad for your knees. You know? Anyway. Okay, question two from Marvin. I have a badass Polly science lab circular circular model 8812. By the way, I couldn't find 812. But the unit is so big that it's difficult to fit food round in the small bath. It's designed to fit, I removed it from the lab bath. But there's no mounting bracket, do you have an experience of mounting these things, too are over a sink. I haven't actually mounted one of those to his sink. But you might want to look at this as an alternative. Though, some of those units the and I couldn't find your exact one. But I have it one that looks similar to it, have two screws in the back of it on the bath itself that allow you to circulate in and out of that same bath. So you could literally just put a hoses and circulate into a sink and put the whole circulator into a cabinet next to it. And I've done that many times. That's how I chilled my roadmap. For instance, you just have to make sure you get the water levels relatively the same so you don't overflow your circulator bath. But I would do that, or else you could just make a second mean if you could weld, obviously, you could do it. But you could easily mount one by just having someone cut out a stainless steel bracket with the same hole mounting pattern as the one that was in the bath, and then cantilever over your sink, I would make it with wing nuts that you can take it off very quickly without taking up too much space. But yes, it's definitely possible but look into just using the bath as as a holding beam so you can circulate stuff in and out. Question three, I'm throwing a cocktail party next month to Marcus leaving Ireland can use either color and finish up in two minutes. I'll call her call or you're on the air.

Hey, Dave, this is Todd Brian, kind of quick question for you. On on following up on your knife discussion a couple of weeks ago. How often do you use a steel on your knives?

Well, back in the day all my German my German knives I would use them pretty much. You know before and after. Pretty much all the time. Or when my strop was hanging? I would I would stop them before and after. I mean all depends on what kind of what kind of knife so my German ones I used to sharpen. Just not a quick one, you know, I wouldn't like go through the whole sharpening process. But I touch up the blades on the stone, probably once a week. And and then you know I'd strap and or steel every use my Japanese knives. You touch them up every time you use them basically afterwards. And you know, the real traditional Japanese ones and the Japanese Western ones, I'd never had much of a knack sharpening them. So I ended up I ended up not using them as much because I was not so good at sharpening them.