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. Today's show has been brought to you by our good friends at Tech serve. Visit tech serve.com for more information.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of good news coming to you live in the back of Roberta's pizzeria on the heritage Radio Network every Tuesday roughly 12 to 1245 joined again this week by Miss Dasha, the hammer Lopes. Nice and FYI, I have you know that heritage radio network I know something about copyright and copyright, copyright issues. We're moving towards using we've no issues. We just decided to do this. Well, I you know, I just want everyone to know that Jack is working on some of the music you're listening to while you're waiting for me to show up. Right. Is that true? You're writing the music?

Oh, yeah. That's always been mine. Yeah.

Yeah. Nice. Shout out to Jack. Thanks. But I also I brought Jack told me to bring in some of my college bands. We might hear some of that later some of my college band stuff since there's no copyright issues with that. And Jack I know they're not a sponsor. But can we listen to the Hearst ranch grass fed beef song later?

You might have to wait until they sponsor but Oh, come on. Really? There'll be back soon. We've got a tech surf commercial for you today.

Really, but grass fed beef is like the best science my face. I like seeing that jam as I'm walking around the streets.

I'll tell Brian that Brian Kenny. It's just good stuff. Right? That's awesome. You should have seen the face Anastasia made when she when I told her we'd be playing your band today.

Oh, is it was it worse than vegan or similar to on par on par with the human face? Yeah. So another thing about last week when I started the show, I was so out of breath that you could literally hear me gasping for air during the first segment. This time I'm a little more rested because I almost died on the bike ride over which is part of the reason I was a little later than even normally. For those of you that well everyone who listens to the show knows that Natasha hates hipsters more than almost anything else on Earth besides good weather. And but you you might not know that Natasha and I both ride fixed gear bicycles. Now for those of you that are going to cry foul that we're actually secret hipsters, we both ride folding fixed gear bicycles, which are about the least hip bicycles on Earth. But today when I was demon pedaling down the downslope on the on the Williamsburg Bridge I threw my chain and for those fixed gear bicycles throwing a chain is is can be really dangerous because it can lock your back wheel and send you flying off onto the onto the thing anyway. Luckily I didn't die and I didn't make it here on time so well no mean late but you know not dead. I made it not dead. Yeah, right good. Anyway, call your questions to send 18497212 Wait, that's 718-497-2128 I want to start with I had two separate comments in the questions today about a new circulator that's on Kickstarter called, what's it called their stuff and amico? naniko. Did you know who made naniko? Why didn't you mention this to me? Why even you knew this and you never mentioned it to me. You knew he was making a circulator. I read it this morning. Anyway, so I went on them. I go on the thing and someone's like, Hey, look at this circulator. And I look at it and it's like one of the creators is, is BAM first of all, we pop if you're out there we pop, we pop we pop, slash Pam soupy pot is is one of our former interns worked with us at the FCI we love we pop we pops good business. So we pop whose names we pop, which is the greatest name on all of all times decides that he needs a nickname and goes by ban, which is not even partially as cool as we pop True or False right now, anyway, so we pop this out there making a circulator and two separate people two separate non we pop people have written to see what I think about it, and you go, it's Mamiko you can look for it on Kickstarter, he need an extra I think $40,000 In the next how many, like 14 days or something like that? Yeah. Anyway, they need another, like $50,000 They got 160,000 or so out of 200,000 that they need to get their Kickstarter money. But he's designed this, this immersion circulator looks a little bit like a showerhead. It looks kind of like a weed pop design, right? It's got one knob, what can you find out what the price is supposed to be? If I know what the price is supposed to be? My one comment on it. As opposed to the ones that I use. If you know it's a little bit less powerful. It's 750 Watts instead of 1000. But it's made for home people and good luck to you good luck to we pop right? Yeah, good luck, man. I love myself and we pop and I wish that instead of coming out with a circulator, he would make some of the food products I want him to make like we popsicles. We popcorn it right we wouldn't be great. You wouldn't want that I like that he's doing well can you do both Canty have we popcorn it's pretty amazing that he came up with this so quickly. Well, he just rapid products that it doesn't I don't think that it's not in production yet. So yeah, it's a it's a rapid so he has something rapid prototyping work on it. And we pop aside from going to school for culinary. Went to school as an industrial designer currently living in Bangkok. And I thought doing like training like stock trading. Yeah. Last time we spoke to him. He was doing stock trading. We pop man of man of many pops. We pop love we bought. Okay. So that's all I'm gonna say about Namic arena. Right. That's both questions I answered. Yeah, okay. Okay, I suppose this is really a food issue rather than a cooking issue. But I was curious to hear your opinion on the perspective, large soda ban in New York. It seems Dave is a bit of a bubble addict. And while I know this might be more of a political issue. I figured it couldn't hurt to ask, Pat. Listen, Pat, and anyone else out there? You're welcome to ask us food. And we issues as opposed to cooking issues. And we have no problem making pronouncements or getting political right. I think it's Oh, and by the way, what we're talking about here is Bloomberg has proposed a ban on selling sodas, sugar full soda is larger than 16 ounces. So in New York City 20 ounce soda bottles would be illegal. Or to sell sugar for ones you could buy sugar less ones. And, like big goal, but no big gulps I think are still legal, where there's some sort of weird thing like certain venues can sell it like convenience. Anyway, there's there's all these kind of weird things. But restaurants wouldn't be able to sell sodas larger than 16 ounce and the theory behind it is that you know, their feeling is is that sodas are empty calories, a term which I detest, I detest the word empty calorie almost as much as I detest the word junk food. And because I think it's stupid, there's no there's no foods that are inherently evil. There are bad habits, right? There's no such thing as food that's inherently evil unless you add literal poison to it. Or somehow you're destroying the earth actively by eating it, you know, like on purpose, like, you know, I don't know or like, you know, that you're told that eating this piece of food will cause someone else to suffer in another country on purpose. I mean, like, there's no literally very few literally junk, bad foods, just bad habits anyway. So rather than trying to change people's habits, right, rather than through education and habit changing. They want to stop New York City residents from consuming calories in the form of soda by literally limiting what can be sold. Ben gets done. What do you think recession? Have you thought about it at all? No.

What do you think? To be clear, though, this is sugar sodas, not just carbonation. Right?

Yeah, but they're not going to notice I can go Correct. I mean, there's no On anti carbonation, it's basically trying to make a stab against the rise in diabetes here, here and across the country. What

about non carbonated sugary drinks?

I'm not sure. I know that juices are exempt, which are extremely high in calories. I know that like, you know, your 8000 Quart milk. Beverage from Starbucks is exempt, you know, that has like 50,000 pumps of syrup in it and you know, has a billion and a half calories that they call a coffee, but it's actually a jug of milk, like that one is is exempt. To be fair to people who are thinking about it, there are a lot I mean, people do consume a lot of soda, and people are fat. And people do have diabetes, you know what I mean? On the other hand, I think this is an incredibly poor way about of trying to fix it, it's on the order of, you know, I don't know, if you know how they say people are just treating symptoms rather than causes. There's treating like a simple symptom rather than, rather than, you know, any sort of the root root causes. The problem is, is that people's dietary habits in general are bad. And I think the reason why our dietary habits in general are bad is because we have this demented idea about food anyway, that there's such things as good foods, you know, like, like junk food, and versus like, food is really good for you. And then people all you know, people feel that, well, I'm not eating healthy anyway. So I'm gonna go completely apeshit and then they drink like 85 quarts of, of soda and go and go horrible. Instead of just having everyone try to meet in the middle, a sensible diet, you know, like you don't try it, try to be some, you know, ascetic, vegan monk, who only eats like, you know, half a vegetable once every three days and consider that healthy, which I don't find that healthy, right? Or, versus someone who pounds 85 Big Macs a day. I don't consider that healthy either. You know what I mean? Like, neither of those is healthy, healthy is meeting in the middle. And I think, you know, the way to get us to start thinking that way isn't to put a ban on something, ie to make it more when you put a ban on something like that you're basically making it more enticing to people. You're saying, oh, you can't have this, it's forbidden. So it must be good and fun. And awesome. You know what I mean? I think the way to do it is to change the education change the way we think about food in general, stop thinking about the you know, what foods as being inherently healthy and unhealthy think of habits as being healthy or unhealthy? That's my feeling on it. I think this is an incredibly poor way to go about legislating health. I think we shouldn't be legislating dietary habits. I think it's not the government's business in general to be legislating my dietary habits. That's just my feeling. You have any thoughts now that you've heard me speak about it? What do you think, Jack?

I think it's, I think any effort is better than no effort, but I don't think it's gonna go through anyway. So it doesn't really matter.

Yeah, it doesn't really matter. But, you know, it's like, maybe like an effort would be to try and help some but this like, it's also there's this undercurrent, it's really, they're not aiming, they're not aiming this legislation at you know, the all the, the thin, rich people who go to the gym eight times a day, who live in the wealthier parts of New York, let's be honest about it. That's not who they're facing it right. Instead, they're trying yet another social legislation against poor people who don't have that much money. And they're basically assuming that these people, the only way we can help them is through legislation, because clearly, you know, we're not reaching them any other way. I in general, I detest any sort of social legislation directed at particular socio economic groups, because that smacks to me of all the stuff that when we hear about it when it was legislated in the 1800s, and the 1900s were like, Damn, that was racist and crappy, you know what I'm saying? And now when we look at it now, it's like what we're just trying to help them be more healthy right? In 50 years when we not look back at it and say, Damn another, you know, another basic racist you know, socio economic put down? You don't think so?

But at least it got the conversation started, did it not what the all talking about soda and portion size now,

but you know, the portion size has been addressed by people like Marion Nestle for a long time, the question isn't mean portion sizes have definitely gone up. The question is, why does the average lower middle class person in another country who still has the means to buy an absurd amount of soda if they wanted to? Right? Why is it that those people aren't buying huge sodas? Why is it that those people aren't getting fat? And why is it that our people are right? And it's a mental issue it has, like, it's like, oh, the portion sizes got bigger as though it was an elephant that suddenly started growing, when in fact, people are ordering the larger portion sizes. Do you know what I'm saying? It's like, it's so to try to try and staunch the tide by saying well You know, it's the soda that's it's the soda that's to blame. It's not the soda, that's to blame is the fact that we're ordering larger sodas to blame. Burger King clearly is making money by selling larger sodas and McDonald's clearly is clearly making money by selling larger sodas, right? Which means that the way that we purchase things is demented. No.

Well, one last thing, I had to go to Long Island to see some friends and it was really late. And the only thing open was Burger King. I hadn't had it in a long time, right? So I pick a value meal. And they said, you want a medium or large so I'm like, you know, the medium and that medium drink was enormous. I couldn't even imagine what the large would be large as large. Right? You know what I mean, though, like to sell it. You can swim in the large. Yeah, that's so a 32 ounce medium drink. It's just kind of ridiculous. They should at least regulate that.

Well, I don't we don't have to drink the whole damn Do you really? Only I am the only person I know. feels obliged to finish everything I order, right? I mean, you're not obliged Japan. First of all, unless you witness Tasha, that 32 ounce cup has about 22 ounces of ice in it. You know what I mean? It's very true.

Do you order your drinks without ice?

Nice. She says it's because she doesn't like the feeling of ice against her teeth. It's really because she's a psycho. And once every nickels worth I know she's cheap, just like I am. I really don't like ice. But you're using a frickin straw on it anyway, it doesn't matter if there's ice in it. Okay, cool. Wait, listen, by the way, come beat me down on this please. beat beat beat the hell out of me on this caller. You're on the air.

Hi, yeah. This is James Ray. I love the show. Listen to it every week. Via I have a question. I have a vacuum reduction rig that I set up. I thought it would be less fussy or persnickety, even a roto VAT system,

probably whether that's

extremely persnickety. I mean, basically, I had to add a 20 gallon water reservoir to it to keep the water cool. Whenever I get you know, whenever I try to do something that's a little Jammy, whenever it gets to a point where it could kind of get where I want it. It starts bumping, even though I've got the pellet in there that's spinning. So do you have any advice that I could use in kind of reining this in? Is there a kind of a best practice that I'm missing out on here,

I here's here's, here's the deal. One, that the things that you've noted are known known actual things that some of them are gonna be very hard to get around. It takes if you if you just look at the numbers, right of the the heat of fusion, which is what it takes for you to when you're melting ice, right, when you're melting ice for cooling, you get the heat of fusion per gram back, the heat of heat of vaporization is a much higher number. So to read condense water that you've boiled off, it takes an intensely larger amount of energy, and then it does to melt the ice. I think it's on the order. It's on the order of six times I forget the exact numbers, but it takes about six kilos of ice. Assuming like perfect efficiency to condense one liter of water.

Well, actually, I've been able to I've got kind of something like a word chiller in there. And I've got it hooked up to another pump that is pumping water through my, my aspirator. So I've got I've got a high end, I've got the really kick, butt aspirator. So, but it's but it's still kind of annoying. Like the whole thing. Like I said, very fussy, like, I mean, I get it every once in a while I get what I want out of it, but I kind of have to sit there and fiddle with it. Stir on it that I got before that was digital, which was a huge mistake. But yeah, so I yeah,

you're chilling. You're aspirator water though, right? Yeah, exactly. Yeah, I mean, like because I set up a rig like that with a bunch of aspirators and a Flojet pump, which I might have talked about at one point, like you know, early on in this shit they got I stole off of a meth lab website, you know, so it's not kind of as nice as the built together. aspirators but kind of function is the same thing and I tore through ice and that thing with the pumps, pour through it. On bumping, remember, you're gonna like the magnetic stirrer rod will beat down bubbles after they happen but the bumping is happening because there aren't any bubbles in it. And and you superheated and then all of a sudden a large bubble forms and creates a bump. So it'll it'll stop frothing, like the spinning thing will stop frothing on your initial boil out, or it'll help but it won't help with bumping. What you need to do to help with bumping is to install a very, very fine and you're going to as you get more and more of syrup, you're going to need this very, very, very, very fine tube down into the product with a needle valve and let the minute just amount of air in to initiate bubbles in the product as you Making it and it's the tiniest, tiniest bleed of air. And it'll raise your temperature a little bit because you won't be able to suck as good of a vacuum as you would otherwise. And but it's going to, radically, it'll strip some flavor out of it, but you've already really reduced it quite a bit anyway, so a lot of the volatiles are gone. But it's the only way to really prevent massive amounts of bumping. In fact, when you're doing hardcore reductions with of things like Port wine, a Madeira in a row that or orange juice or apple juice or whatever, when you get down to the last stage in a row of app, you're constantly needing to bleed small like hits of air into the system to get it to boil again properly instead of like the instead of the distillation dying out and then and then bumping so you don't even need to continuously let air in. If you just have like a little thing you can go and let a small amount of air in and it'll initiate some violent but non bumping boiling after that happens and then once it settles down again, give it a small punch of air again, you'll initiate violent but non bumping boiling and that's really the only effective way to get that last little bit of water out.

Okay, thanks a lot.

Hey, no problem tell us how it works. All right, well, cool. Thanks. Alright, well I guess I spewed enough about the about the this the soda ban whatnot. We could talk more about it later. I look I encourage anyone to call it and beat our faces in for this but you know do it do it anyway. Let's go to break.

A seltzer been in my fridge so long. Seems that partial pressures made you taste all wrong. And seltzer think I'll add a lemon.

Make it tastes much better once I do that track for us, Dave That is

that is that is seltzer. track that one of my college bands Bluto did, I'm playing bass that was 1990 I think 1990 or 1991. So way back in the day when, you know I was playing bass on a daily thing, but the concept of this is that you had a bottle of seltzer in your fridge and you drank portion of it. And then you let it sit there and it turned to crap. And and then you it tastes horrible like semi flat seltzer tastes horrible. And you think you're gonna make it taste better by adding lemon. It's like who am I fooling? Who am I fooling? This is horrible stuff. Hey, seltzer. Hey, seltzer. so clear and so cool. Now you taste worse than water. Anyway, that's how that's how the song goes. We can play that more eventually. Right? Not all the time. Yeah, yeah, it's you know, it contains no curses unlike some of my other songs. Anywho so we're gonna actually in the snatch, we're gonna have another break later. So we can play our tech surf song give me some texture of song Jack just say Texas. Tech serve song. Yeah, Texas. Is that yours? Or someone else?

Not a song. It's actually a commercial. Me and Joe did. It's, it's great.

Yeah, it's awesome. You'll see I'm looking forward to hi all longtime listener love the show. I'm experimenting with making my own sausages and would now like to know how much fat to add to a mixture and what type first and not know how much fat is in the kind of meat I'm working with. I currently use beef chuck, but would like way of testing any piece of meat. And second, how much fat should there be? I realized that the taste issue, but how much would you use? And lastly, for religious reasons. I won't use pork what type of fat is best to use to increase the total fat content? Thanks a lot. Justin in Israel. All right. Well, it is a matter of taste, but there's a lot more fat in sausage than you think you want anywhere between I think 30% Fat total content to 1/3 fat, total content and sometimes even more, right but that's the range Do you want to hit about 1/3 fat but you hit the nail on the head. Justin when you said it's very difficult to know how much fat is in a product now. I consulted my professional show coutries series by Marcel cotton so at all, which is this lunatic Old French series with like these three lunatic Old French dudes with the tall like rooster chicken head hats on, like on the front like you know Surrounded by plates and plates of meat with that weird half French smile, and I'm talking about that Frenchie, half smile thing anyway. And, you know, they mainly are using pork, obviously. But they kind of reinforced what I was saying, which is you want about 1/3 fat in the mixture now and you're making sausages. The important thing is the fat should be hard, relatively hard because you don't want it to render into nothingness as the sausage is cooking. That's why when you are using pork, if you're going to supplement the fat that you're using, you typically supplement with backfat cos because back fat is hard, it grinds nicely, it doesn't have like a lot of sinners, and you can get it in kind of big chunks. So that's kind of the Sinequan non of sausage fats in beef, I would probably for added beef fat, I would probably use you know the the cap of fat that's trimmed off of the outside of ribs standing rib, and I'm talking about like, I would use something like that, that's pretty hard. That's going to withstand kind of, you know, chopping and cooking. And that also tastes good. Some people I think use kind of suit, which is the kidney fat, but it's kind of weird and dry, and it renders actually quite well. So I wouldn't use something like that, I think I would stick to the type of fat that you would find on the cap of let's say a rib roast or something similar. Now, I looked up, I found on the on the interwebs, that pork shoulders are approximately 75 to 25. And I think Chuck Roast, which is I think what you said you were using I can't remember roughly similar so I would supplement with a little bit of fat. If you're using like a really fatty kind of Chuck, I would substitute a little fat but the classic, you know, Mid East fat to use, especially in kind of Muslim applications would be lamb. And in fact, they raised in the Middle East, which I would love to have access to have never tasted special fatty lambs that have fat that is used to make delicious sausages and cured meats. In fact, they have a fatty lamb with a fatty lamb tail where they cure Justise extremely fat tail and eat it almost like you would eat I think like a lardo. But I've never had it. So I can't really say anything about it. But I would definitely I would sobs I would add some fat to what you're using. Let me see what you said you were using again. Yeah, Chuck. So if you're getting really fatty Chuck that's untrimmed. I mean, I don't really know of a test to test how much fat is in the meat proper. I mean, I guess it's theoretically theoretically you could weigh it, and then do a volume situation, figure out the density. But the best thing to do is just look on the interwebs and try and find what the fat content of that cut is. It's really also going to depend on the specific marbling content of the meat. So it's difficult if anyone has a test I'm going to I'll try and look maybe during the week if I have time to figure out a good test and talk about next time but I would substitute in a good hard fat. If you have a nice fatty piece of chalk, I would assume it's about 25% fat and you're going to want to add more to get it up to that 1/3 number. Write or use lamb or duck fat I think works as well. I've made sausages with duck fat, because duck fat can be pretty hard sometimes if you get the good part. What do you think's does good Good answer. Good. All right, Justin. Good luck with that and give us a give us a holler back. Okay. Mike writes in greetings from Taiwan love the show. Whenever I download a new episode is like an old friend coming to visit. Thanks for all your hard work listeners. Right? Here's my question. I am a spice freak. I have travelled a bit through Malaysia and Sri Lanka lucky and always head to the spice markets to see what's available. The quality and variety are incredible. I inevitably fill half of my suitcase with spices and then I'm left wondering how to best keep them in my Taiwanese apartment. Should I keep them chilled in the freezer or refrigerator? Or will condensation affect the spices much like it does coffee. I already know that buying whole and grinding to order will help maintain quality and increase the longevity of product. Welcome any other advice? Okay look.

Like everything else in the world. Everything depends. Things like leaves, spices that are leaves, fresh leaves, right, you can freeze them. But the problem is, is that when you freeze them and thaw them, they're usually damaged by the thaw procedure and then enzymes and leaves break them and turn brown. This is why like tender leaf herbs are very, not very good when they're frozen. So those typically even though they're not the same as fresh are going to be best kind of lightly dried. Once they're lightly dried, the enzymes aren't going to work anymore, then you can freeze them. Any case. The problem with coffee coffee is very like a dry, dry good. It's going to be ruined especially due to the kind of brewing process and what goes on by water and condensation. So you definitely don't want to have coffee go in and out of the freezer because condensation will form if you are going to do this on an extended basis. Purchase a vacuum machine and even a home vacuum machine is going to be good for this kind of thing. Vacuum the products down so there's not a lot of external moisture in it or oxygen and then when you freeze it, you're going to have less damage due to freeze thaw cycles in your freezer. The main problem On with keeping things in the freezer in terms of quality is free stuff, free stuff, free stuff free stuff, right. And so I would say that long term storage, I mean, I have to buy a lot of my leaf spices like curry leaf and things like that frozen here in New York because that's the only way they come in, or kefir lime leaves, I buy them frozen, because that's the only way I can get them. And you too can store your products that way if you need to, I would recommend vacuum packing and getting all of the air out even if you're going to store them on a shelf. Vacuum packing once even though that vacuum pack is going to get rid of a little bit of the aroma. It's going to be a good long term storage procedure because you're not going to have any spices that might be damaged by oxidation or anything like that, which is going to keep them more intact fridge is generally not my near fridge, man. What do you think's does net bridge the slick stuff can grow in the fridge? If there's if there's water in it, I wouldn't store it in the fridge if there's not one you know, it's yeah, you know, ya know, anyway, I hope that helps Mike, let us know let us know what you got there. And you know, I generally don't like to home vacuum machines but I think for that kind of thing. It's probably adequate. This is my feeling someone called me and told me I'm an idiot. You know, I usually am right. Michael napkin from herbivore ag Seamus wrote in and said I've got a question for you guys mount making cultured butter at a Terre in New York City Matt Lightner served a washed rind cheese cultured butter. I figured out how to make it at home. It's easy enough. I take one pint 457 grams of good organic cream 25 grams of the Ryan from a funky cheese I used cowgirl Creamery Red Hawk fancy, expensive mix, let's stand room temp till it thickens and the cream tastes funky. Took about a lot of 14 hours for me refrigerate overnight. You actually it's important to refrigerate overnight. When you're turning cultured butter. If it's warm, it just it's just a friggin nightmare getting making butter out of it. Just so you guys know, churn drain need rinse while I would not I would not rinse it. I don't know why you're, I love the taste of the way in the buttermilk that's in butter. So like when I'm making my butter I usually under I usually underneath it. And I usually don't rinse it at all I'll need it in the thing and then squeeze out just enough to keep it and I love the taste of it. It will not keep as long. And it's not good for cooking at that point because it's not good for cooking because it's got more water content in it but as something you're going to spread on bread. I love it with a little bit of the extra buttermilk left and so I wouldn't over need it and I wouldn't rinse it. This is my feeling. But that's not his question. His question is how do I know this is safe? I'm eating it. It tastes great and seems fine to me. But I'm a little leery about serving it to other folks since I don't really have the knowledge to say they're leaving the cream out for 14 hours is okay. Of course people do making cream fresh as well. But is it safe? Psi took days advice on hitting up Korean or knife friends salaries on for carbon steel knife and the DMT two sided diamond sharpening stone took a chance on the 7030 bevel. And I'm not finding it too hard to sharpen accurately, though, agreed it is more challenging than a traditional Western or traditional Japanese knife, loving both the knife and the stone. And it's easier to have a razor sharp edge every day with this setup. Well thanks. That's very nice. Okay, so the wash Ryan cheese's typically the ones I looked up, I use a bacteria called Brevibacterium linens. So if that's going to culture it, if that's going to be what's culturing the buttermilk, right? Typically, that's not what you would have to culture cream, you would use a lactobacillus would be in there to culture cream. Hopefully you're also getting a lactobacillus in there, I looked up, you know, I looked up the kind of the characteristics of wash wine, cheese rind cheeses, and the Brevibacterium linens, as typically has a lower acid, ie a higher pH than normally cheeses would have that have that type. Without that bacteria. So you're talking about a higher pH situation in cultured buttermilk, or in cultured cream, rather that you're going to turn into butter. The safety valve, the safety of it is is because of the acidity that's been caused by the lactic acid bacteria as it cultures. I looked up some studies in general, and what you want to make sure that nothing is going to be bad is that you want the pH to go low lower than 4.6. Within about six hours, which is the limit for toxins from staff stuff to start growing in it. I wasn't able to find whether or not the Brevibacterium linens has its own sort of way of killing things like staph or listeria or or E coli or things things of this nature. I mean, I wouldn't freak out over it. You know what I mean? Like I wouldn't flip my lid over it and I'm gonna try to McGee as Harold McGee has researched all this stuff. I need to talk to him anyway to see whether or not we're going to go taste mangoes again this year. But I'm going to try to remember to hit him up on that because it's very, it's very interesting question. Anyway, so apparently I don't I don't know that much about it. Right. Sorry about them. Okay. Paul Peterson writes in and says, Do I have any thoughts on patented cuts of meat, and he's talking patented cuts of meat and he's talking about the Vegas strip steak. So why don't we take a break and we'll come back and talk about the Vegas strip steak? Someone a 4072128. That's 718-497-2128 Man, I need a new computer.

I guess I'm going to have to go to the Apple store. But don't go to the Apple Store. Go to tech serve. What's tech serve? I thought Apple Store was the only choice no, you're crazy tech service so much better than the Apple Store. Their New York's original and still the best Apple Computer iPod and iPhone store and repair shop. Plus the store is really cool. You gotta go check it out. They're located at 119 West 23rd Street. Well, that settles it. I'm I'm headed to tech serve. Tech serve as a proud sponsor of heritage Radio network.org. For more information, visit tech serve.com. That's t k s e r v e.com.

would go to texture. Hello, that sounds give me some What? What? There you go. Nice, nice strong strike. Okay, we're miss a cephalopod on Twitter asked us about 8 million times and is getting irritated with us for recommendations in Tokyo. Now listen. The sad truth is is that Natasha and I didn't get to eat out as much who you really want to talk to as Mark Ladner because he spent every day eating out. Now those of you that read the blog oh, by the way, there'll be a new blog post up as soon as this is over. I'm just waiting for the YouTube video to load up on EKG May. And I know I said I wasn't going to write super long post anymore, but it's a long freakin post on EKG man. I just couldn't figure it out myself anyway, I couldn't help it. So it's coming up as soon as maybe during lunch. I can get it up anyway. So those of you that read the blog know that that Anastasia and Mark Ladner and I went to juros sushi and it was good, but I wouldn't spend 350 on it. What about Eustace? Yeah, yeah. Mark on the other hand, the next day went to sushi Sawada and said it was the best sushi he's ever had in his whole freakin life. True or False? Because I wasn't there. Well, there's that that mean? So yes, so it was even better because you weren't there but he said that regardless of the company that it was the best sushi you'd ever had. Right? Right. Right. What did you think of the sushi place at the at the security market the washy place? That that was good. That was really good. That's good place also fairly well known and that you can see that in our blog actually, and there's a couple of comments on the on the Cooking issues saying where that restaurant is, this is Mark agree with me too. And normally I like to I don't want to recommend because they're our friends and everything but the the Japanese traditional Japanese restaurant the Park Hyatt I thought was pretty good. I ate there twice. Yeah, I thought it was really good and Mark Ladner from Del Posto loved it right and you don't normally think of like you know Park Hyatt having like a really good especially Japanese it was really good I thought was really wasn't able to cook away or something like that. No, look it up. Let's see if we can look it up in time. You know, I highly recommend going to sick eg in general and just like checking out all the stalls around it. And just getting little bass bites to eat buying fruit if you have the money if you have the freakin money to buy fruit at CQG and what else do we eat while we were there? That was really me Go Go to go to the chef's district street if you're a cook. Right. What else anything? Oh, we went to Murata Hassan's, Koseki restaurant, the Tokyo version of it. And I spoke to Dave Chang about it. He's like, crap on the Tokyo version doesn't give a crap about Tokyo you have to go to the one in Kyoto. But the presentation was great in the one in Tokyo. But anyway, those are my thoughts. Sorry, I'm so late and giving you that information. Okay. Natasha, David, Jack, I have an odd question. While I was calibrating my circulator, I instinctively changed it to Celsius, then I thought about it more generally, recipes are metric because they're easier to scale better to control more accurate, right, but from zero to 100 degrees C right to the 10th. Because most circulators are accurate to the 10th there would be 1000 gradations. And from 32.0 degrees Fahrenheit to 212 degrees Fahrenheit, there would be 1800 gradations meaning a higher degree of accuracy. I switched it regardless, because most of the info out there is in Celsius slash metric. But for some reason, it seems that Imperial measurement might be better in this instance, am I crazy? Is it so little of a difference, and it's easier to keep it metric because everything else is in the kitchen? By the way, the homemade circulator have is running. Great. Thanks for the great podcast, and then you cut off who wrote it? I don't have who wrote it. Anyway, we'll get it. So here's the thing. No, you're not crazy. The Fahrenheit and I said this a long time is a like it's a finer gradation. This is why when I'm talking about the temperature outside, I always talk in Fahrenheit, because you know, like, Oh, it's 20 degrees out, it's, it's great. What doesn't make any sense, like Celsius degrees don't make any sense to me for the climate. Like I like a climate where, like, you know, like zero is really, really, really, really cold. And like 100 is really, really hot and 120 is really, really hot and minus 20 is really, really, really, really cold but all those things happen. That's like a wide range for climate I use Fahrenheit for deep frying, I use Fahrenheit for baking. I use Fahrenheit, right, because 375 It's beaten into my head, like, like nobody's business, you know what I mean. But for Soviet work, I use Celsius. So I, myself have two mines, the Celsius scaling and temperature, it doesn't make a difference. And there's no reason why freezing is better thought of as zero versus 32. And there's no reason that boiling is better being thought of as 100 versus 212. There's simply no reason there's no better or worse with the scales. And there are more gradations without using tenths when you're talking about degrees in Fahrenheit, so, you know, it's really, you know, it's your choice, and I use them both there. Unlike decimal systems for scaling, there is no advantage to a Celsius, there's no inherent advantage to associate's degree, except in keeping a consistent and if you're doing conversions back and forth, using formula for instance, if you're doing like ideal gas law computations and things like this, it's helpful to use Celsius because it scales to Kelvin. And then Kelvin can be used in ideal gas law stuff, but if you're not doing that kind of stuff, it really doesn't make a you know, an iota of difference. Right? That's, hey, Chip. That's my thoughts. Okay, so before we leave, because Jack's gonna make us leave very soon, giving a shout out because a listener wrote in Sarah Valentine from Brooklyn, but not from Bushwick, so probably not maybe not a hipster, right. Anyway, she wrote in saying that wow, nuts. Well, there's also the women's protests what's worse a Bushwick hipster Williamsburg Kitzur