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.

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Today's program has been brought to you by the International Culinary Center, offering courses that range from classic French techniques and culinary pastry and bread baking to Italian studies to management from culinary technology to food writing from cake making to wine tasting. For more information visit international culinary center.com You're listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you'd like this program visit heritage radio network.org for 1000s more.

Trucking issues Zeus Hello and welcome to cooking issues coming back at you live and Jack is back today. Hey, how you doing? Happy New Year Jack You too,

man. Hey, I've got a standing offer out to the guy who made that theme song. You're welcome to come rerecord it here anytime.

Really? Hang out. Yeah, maybe during the show. Yeah,

we just need a better recording of that song.

You're the audio guy. What's wrong with it?

I don't know. Well, garaje it's great, though, though.

I like it wherever. Anyway, all right. Well, happy new year anyway. Also, Joe in the studio. And as usual, Natasha the hammer Lopez what's up? Live Tuesday radio show. So I'm going to make an app. This is this is for the staff out there people because I also have a

question to one of our listeners.

I go first go first go.

My mom sent me a text and said I would really like it if you knew Billy Joel. So if he's listening if mustache

helped me. If Billy Joel is listening, that's a station. Not gonna happen. That's like more like if anyone listening has ever seen Billy Joel. I've actually seen him live. I saw. Did you talk to him? He was not talking to anyone. He was at a food event like a number of years ago and he was with you know, Katie Lee and she was the she was the person in charge. He was just kind of standing in the background looking kind of irritated. But you know, not as irritating as when he pushed that piano off the stage. Where was that Russia? Really? Was that Russia? Oh, you guys have pillage offense.

There was a time he drove a car into a house though.

I love that you're ruining my chances by bringing Oh, that's all okay,

well, like I believe we love Klein and I mean like I grew up like glass houses was like one of the most influential albums of my of my youth

and I'm from Long Island so there's that You practically are

building cars, right? Oh, man, so So, so Okay, mustache. That was good Sherry, thank you for sharing. So this is one listener should never believe that we're going to actually do anything ever unless we force ourselves to have deadlines. So here it is. We're forcing ourselves to have a deadline. My deadline is that in one month's time, Booker index Equipment Corporation will be filming our first Kickstarter for our first project. I will have it out in a month and a half. No, listen, I'm not saying that you listeners should contribute to the Kickstarter when it comes out, contribute to the Kickstarter. But I am saying you should tell everyone about it. Because we need to get this sucker funded, we're going to start with a very simple to make, for us easy piece of small equipment that anyone can buy, it's not going to be outrageously expensive. And we're hopefully going to use that Kickstarter money to build that and also to fund our ability to hire someone help us get some of our more complicated stuff out there. But no, we're not doing the roadmap in the first one that's extremely complicated, but I'm just saying like, that's where that's what we're looking to do. So our deadline, our deadline now and you can call us on it and call us bad people, like you haven't already if we don't make it in a month and a half, right? Yes. What is a month and a half from now? It's like it would be like March 1, march 1. No, April, March, April. Yeah. March 1. Okay, march 1, so my birthday month. Woohoo. Right. Anyway. Okay. So you think it's going to work? You think we're gonna

if we ever did buy anything, it'll work? Yes.

Wow. In a Listen, let me tell you something. If, if Mr. Xi has not overtly pessimistic it means that it means that we're probably in your face

have open ended deadlines. Always. Always because you don't believe in them? In what deadlines?

I do. I believe in a certain deadlines are hard deadlines. Like when I was in the art when I was in the art community, like a billion and a half years ago. It's like, hey, look, a show is going up. And if the show isn't up, you're shafted. You know what I mean? Dinner is a good deadline. That's why I like cooking. Hey, you know what, it's time for dinner. We have to have food on the table. Good deadline, right? These, like I like, Bs deadlines don't work for me. Because if I know something's BS, a BS deadline is someone saying X, Y or Z has to happen when I know full well that not only will it not happen, this will happen. Everyone makes fake deadlines in the world, right? And it's like, here's the thing. So So what people like I need x, y and z by x, y date. And you're like, okay, and if you don't have it, then what? And there is no then what? That's the problem. There is no then what you know. And that's the problem with most BS deadlines. And that ruins me sometimes. But sometimes it helps me because people have a tendency to make decisions and pull the triggers on things before they have all the data in hand. So I'd always rather you know, get more data. But that's that's why that's why probably I don't have a lot of money.

Hey, speaking of deadlines, yeah, we got great news for you. Let's say, starting next week, green horn radio will be moving to 4pm. Which means cooking issues can go until one or Yeah,

we're gonna have a full hour of cooking issues for your people. That's right. Yeah. Right here. Happy New Year to all the people who have to listen to us. I don't know why that gets. No one has to no one's like, I hope no one strapped down in a chair and forced to listen to us. By the way. How's the new hunting show going before us?

Oh, it's awesome. Yeah, yeah, you got to meet him next week. He's doing a show on the Second Amendment. So it'll be pretty intense. Yeah, yeah.

And well, you know, I'd like to talk to him at some point about low temperature cooking and hunting.

Yeah, he talks a bit about cooking venison and all that stuff. So maybe we could do a doubleheader one week. Yeah. All right. Stick

around. Okay, listen, I'm gonna have to rip through this because I don't have an hour yet. Daniel from last week. I didn't get to you in Illinois. My fried chicken recipe. Davis talked about making fried chicken using low temperature for insurance to cook the chicken through before breading and frying. Can you go into more detail about this method? I've also heard him mentioned boneless fried chicken. Tell me more. All right. First of all, if you want my actual recipe, almost my recipe almost exactly my recipe. Go to food and wine. June 2003. And it's published on on the web's might Dave Arnold curse. That's my name. My buttermilk fried chicken recipe and you can get the recipe the only they make a couple of things like in that recipe. I don't think they tell you to completely bone out the chicken because but I know I do that because my wife doesn't like to eat chicken off the bones. She hates it when I talk about that because she she thinks I'm making her sound puny, but I don't really care. It's not that I'm making your sound puny. She doesn't like the chicken off the bone. So why would I serve it to her that way? She's the most important customer I have. If she doesn't like it that way. Why would I make it that way? So what I do is I buy whole chickens. I cut off the breast currently now that I have small. First actually you cut off the leg and thigh and one piece on both sides. Then I separate the thigh from the drumstick at the knuckle with a knife. Take the thigh Drag the thigh along the two sides of the bone, expose the bone. Put the point of the knife underneath the bone, free it from both sides. Then cut off that little piece of knuckle cartilage that sits on the thing. That's the thigh. I then take the leg bone take kitchen or the drumstick take kitchen shears hold the fat part of the drumstick towards my face, put the shears into the into the knuckle area against the bone and go snip snip snip like four or five snips around the bone in a circular fashion that cuts off a lot of the sinews and I take the shears bam and I cut off the the little nub and at the end that you hold on to when you normally eat and I reach into the other side twist and pull out the bone along with some of the sinew and very little meat. The only trick there is making sure you don't flick bone fat fragments into the ball into the little leg ball when it's done. And the awesome thing about those is they fry up like little spheres and you can eat straight through them. You get no reddening of the meat around the bone because there ain't no bone and you get a lot more because I hate looking at drumsticks people like I love the drumstick and then they pick up the drumstick and they only eat two or three bites off the meat because they don't want to gnaw on the bone. Natasha. She's not even listening. It's true though. It's true right? Aren't you one of those people who like takes two three bites off the drumstick loves the drumstick meat but only takes two or three bites of it. Yes, sure that whatever she's not, she's not gonna Yeah, whatever, whatever. So then, so you have the bonus die and the boneless, blah, blah. And because I learned listening to Jackie peeps, that's Jack Papan for all you folks out there. Then I just like take out the wishbone really quickly with two slices and a Yank. Although Neil's doesn't do that, when he does it. I cut off the breast on both sides leaving the leaving the tender intact. I don't bother I used to take the sinew out, I don't bother anymore. I really don't know that little sinew that runs along the tender, but some people still take it out whatever. And now that I have little kids, the breast is kind of too large, so I separate it in half because they suddenly no one likes the breast of the one likes the dark meat dog needs the best. Okay, so now you have the parts of the chicken boneless, I used to do then a full marinated milk with salt and sugar for four hours and then dry off on a rack and then fry at a fairly low temperature so that it cooks all the way through. Now, instead of the Brian procedure. I take the thighs, I find that they're too flat if they're left flat, so I fold them back into a full thigh shape so that they're a little Meteor and time with one thing of string because I don't I don't take the time at home to meet glue it you could meet glue it if you were doing it for a restaurant presentation. And then put them into ziplocks Ziploc bags with a small amount of salt and sugar milk. And then I cooked them I cook higher than I would like if a high end people usually like their chicks super high and people usually like their chicken a little bit lower temperature, most people like it a little bit higher. So if I was going to cook for like some fancy low temperature jockey, I would cook the thigh, the wing, the thigh and the drumstick meat to 65 At home I honestly it's that Celsius. At home, I actually do 66 or 66 Five for about 45 minutes to an hour and then drop the temperature down. I leave those guys and I dropped the temperature down to about 64 or 64 and a half. You can do 63 or 64 on the dot. But again, I think a little bit higher because like a lot of people like it just a little bit more done anyway. Then I throw the breast the white meat in in zip ease for another hour, pull it out of the bag, drain the milk, don't lose the milk, don't throw it away. That milk is awesome. Like even though it's salty. If you combine that with another stock, it can make a good base for a sauce as long as the sauce doesn't have stock salt in it right. So I save all those juices that have come out of the Zippy and then I put the hot pieces of meat out on racks to let them flash off their extra moisture. That's the key to frying stuff out when you're going to do low temp now that things are cooked all the way through right then I do flour than a buttermilk egg along with baking soda, baking powder, and some spices, salt, you put the spices in the freaking buttermilk not in the flour because a it's impossible dose in the flour and b You're gonna throw a lot more of that flour away anyway, so flour into the buttermilk thing back into the flour and then fry at the higher temperature that you would normally use for French fries, potato chips, whatever else you're making that we wouldn't have potato chips that way but anyway, french fries, onion rings wherever else you're making that day. And that's what I do. And while that stuff is cooking off in the low temperature I take the backs and all the other parts, hack them up into small pieces, sear them off and then make a pressure cooked chicken stock that so I usually want to do fried chicken I end up with a milk it's a salty milk stock that I can use in certain soup preparations a regular stock and then a boatload of fried chicken. Yeah, yes. Okay. Billy rose writes in and says oh, by the way, if you have questions, call the nucleus it's 278-497-2128 that's 184972128 or Doing Rosie sent into Twitter a little bit late for last week's show but here we got it today I say get to it. Cooking issues love the show. The hammer is my hero.

She's Wow. Billy Joel rating

no Billy. Billy rose, but that's enough. Wow, Ted Nice. All right strong. The hammer is if my hero you meaning me, you are a bubbles enthusiast Can you speak to the health benefits slash detriments of drinking them all the time. I do drink them all the time. And there are some people who I guess are concerned about people drinking only bubbles all the time. However, the good news is that I have not found any research to show that bubbly water hurts you. In fact, there's a lot of studies that show that it can be that bubbly water or if it's a mineral water can be somewhat beneficial. I don't really believe those studies one way or the other. I don't believe in mustaches, giving her giving her like someone just passed me a vegan dish headshake of disdain. Right, right. Yeah. But there is a couple of studies out that are interesting. One thing is to say it's, let's separate for a minute. The stuff that's in a soda from carbonation. Alright, so clearly if I mean I'm pro, I'm not anti soda. We've had this discussion about soda bans before you shouldn't consume a boatload of of sugary soda it should not be your primary form of hydration and I think the issue is when becomes your primary form of hydration right. So but I drink mainly Seltzer, which is you know, and a soda would be a treat. In fact, I tend to only drink whatever I'm not gonna get into it. But the the issue the only real health thing other than the whole discussion of sugar in a carbonated beverage is people who consume Colas whether they be sugared or not. Cola is one of the is one of the things that's flavored with phosphoric acid and phosphoric acid is is characteristic and fact of colas and it's that dry mineral acidity that you find in clothes and you like cola rights, but you don't like phosphoric acid in most other things. Yeah. Fair. Yeah. See, I didn't even go crazy on it. I think it's fair. But if you make a cola without phosphoric acid, it doesn't taste like cola, you're like what is this BS cola ripoff, because it doesn't have that phosphoric acid mineral hit that you would normally get phosphoric acid. I don't know whether the current data is good or bad. But there's a lot of research shows out there that women in particular who consume large quantities of phosphoric acid in the form of cola can have problems with a bone density because there's a link between calcium depletion or at least absorption of calcium in the diet and therefore, you know, because he knows that if you don't take it enough calcium that your body removes calcium from your bones. Did you know that and like for instance, if you're pregnant, if you don't take enough calcium, your baby wins and your body will remove calcium from your body and deposit it into the new baby's body. Yeah, anyway. So phosphoric acid can be some of the research indicates that that that can have an effect. So you want to be sure that you have enough calcium if you're consuming boatloads of phosphoric acid and you're a woman and there are studies in 1994 that came out that showed that even I think girls can like when I say girls, me young girls can get a higher incidence of fractures if they consume a lot of cola. However, there was a carbonated soft drink, test and to see whether there's any risk of esophageal cancer, specifically adenocarcinoma, came out in 2006 out of Sweden, and it was called carbonated soft drinks and risk of esophageal adenocarcinoma, a population based control study and found no link. In fact, it found a non statistically significant decrease in in esophageal cancer in the people who drink a lot of soda, a lot of carbonated drinks, but I'm not going to report it because it's not statistically significant. Right. Oh, wait, good, good. And I'll tell you what, here's some health benefits that stuff is delicious. So I drink a lot of it. You have to force flat water down my throat. I love me some bubbly water. I think bubbly water is the most refreshing thing that has ever been created. And I drink a whole boatload of it and I feel a lot better as a person. So that's a good health effect. Yeah, yeah. She's like, Yeah, you drink bubbly water. We have seltzer on tap at the lab. I have seltzer on tap at home. You know, I have my I don't know why it's a good product. Like what's it called the Sodastream although I don't use a SodaStream I think it's done a lot for bringing carbonated beverages to people's houses and in a nice kind of easily deliverable package

everywhere now I saw one in BestBuy Yeah, they're everywhere. It's crazy. You know,

you go to people's houses now. And like, you know, you hear the farting sound coming out of the kitchen and you know, they have the Sodastream and they bust out that you know, the farting sound. And, and you're like, you know what, it's like I have my issues with it. Like I don't think it's technically perfect, but it makes a good so sparkling water. You know what the downside is? Most people don't filter the water they put in the Sodastream. So they put flawed, crappy chlorinated water into their SodaStream and it comes out flawed, crappy, chlorinated bubbly water anyway, whatever. Oh, interesting. Now, should we take a break or should we keep going Let's take a break. All right, take a break coming back

please

you're listening to Beyond Thunderdome by diesel boy on cooking issues on heritage Radio network.org. Today's program has been brought to you by the International Culinary Center, offering courses that range from classic French techniques and culinary pastry and bread baking to Italian studies to management from culinary technology to food writing from kick making to wine tasting. For more information visit international culinary center.com every Tuesday at 12pm You can call food scientists Dave Arnold and ask any question you want John from Chicago you're on the air Hey Dave

Foley This is horrible stuff. Without glutamic acid you die it is a matter of taste but there's a lot more fat in sausage than you think.

Get ahead of the curve tune into cooking issues every Tuesday at 12pm on heritage radio network.org

Holy crap I sound like it not

make any sense to play that on your show but that's we're running that on other shows and I wanted to show it to you

sound like a lunatic you are here's here's the other thing though not really a food scientist have no degree in food science.

So let's do it over and include me what am

i No hammer no hammer no hammer for people

for me to find a sink clip of you on this show speaking from like more than a second would take a long time ago Yep. Okay, that's how I ended this is a good time to address this though. So no food scientists what would you go with?

I don't know. Well, like my thoughts on myself aren't aren't publishable on the air but I don't know what this actual thing is something that's never used that put your job figure out what we're called. It's coming from the woman it hasn't thought of a title for herself in three years. Okay. Heir Apparent yeah the heir apparent that's her title in the in the in the book or DAX cooker cooking issues kind of Pantheon heir apparent to what we don't know. Listen, the second commercial break we got to have one not because I got to hear my fishes fish. It can't go a week without hearing my fishes fish. Right or wrong? Right or wrong? All right, right. The answer to that is right, right. Okay. Ah, I met him in the bar. Next next fellow chiriaco. Sam, Sam Oh glue. I'm gonna pronounce that wrong. Someone right and tell me how to pronounce that. Okay. Very interesting. was talking to me about something on the Twitter. Okay, so he can't consume grapefruit juice, right? Because he has a problem with Cytochrome P 453. A four, aka CYP three a four, which is an enzyme that is inhibited by grapefruit juice. And if that that's what that's the primary reason why grapefruit juice. You can't take it if for instance, you have are taking statins or certain other drugs because this whole battery of enzymes right the cytochrome P 450. Series of enzymes does a lot to remove or to modify or to get rid of or to break down drugs that are taken into the system right a lot of them and like I said grapefruit juice can affect it. And so that's why a lot of times if you're on certain medications, you can't have grapefruit juice. Interestingly, it's been the compound in grapefruit juice is bergamot and along with some other things that are similar to bergamot and bergamot and is the character one of the characteristic oils in bergamot and we all know that Bergamot is the main flavor in grapefruit. Earl Grey tea Earl Grey tea Bergamot the fruit is the main flavor in Earl Grey tea. It's what distinguishes Earl Grey tea leaf, it's a flavored tea flavor with bergamot peels. So the question I always had I'm not sure if it was ever addressed or not is should you also abstain from Earl Grey tea if you can't have grapefruit? Interesting question. I don't know if anyone knows the answer to it. However, I've also wondered whether or not clarification specifically the clarification techniques that we use whether or not they remove whether or not they remove the bergamot and I've never you know put it through it's a sample to test to see whether it has but apparently chiriaco was able to to have this product you can't normally have which would lead me to believe that we have removed whatever active principle it is it shafts it which means we probably Remove the bergamot and so that's it seems to me to be an interesting finding. I don't have any equipment to further delve into it. But you know, the only issue is you could never use it as a technique to you can never use it as a technique to make a grapefruit juice that it drinks like regular grapefruit juice but is free of the bergamot and because it doesn't taste this clarify grapefruit juice doesn't taste the same as regular grapefruit juice. Now you might be able to stimulate it by taking for instance the pulp that comes out of orange juice when they make pulp like pulp LIS orange juice, and adding that pulp to clarify grapefruit juice. I don't know. Interesting, but anyway, I was super duper interested by that. So thanks for sharing that with me. Okay, Joseph Wu writes in on the Twitter at cooking issues, well listen to your show. And you mentioned duck milk and emotional ducks doc and fat seems cool. But what use wood it before. And you know what, Joseph, I just don't know, I never thought of a good use for it. That's why I don't do it all the time. You know, honestly, though, like you could make very thin soup soups that have like a lot of mouthfeel with that with very little fat like that's what it's good for the same way that milk adds a great mouthfeel and doesn't have a lot of fat. You can do the same thing with a duck milk, emulsify something in make a super sauce that has really good mouthfeel without a lot of fat. But, you know, I It's my homogenizer that I have is so horrible sounding that I very rarely do I dork with it, you know? Yeah. Yeah, at this point, I'm old enough, it doesn't bother me hardly at all. But seriously, I'm around enough people who are younger than me that they just run around and I never had the little box shield that they sell now that you can put around it to to make it a little more tolerable in the kitchen. Okay. Jonathan Hunter writes in Hey, David moustache, I have a question about how to get my smoker to get a little bit hotter. It is heated by electric elements at a max max temperature that I'm able to get in the box is around 210 degrees Fahrenheit, I have an external smoke chamber that doesn't give off much heat. I use the Johnson Controls to regulate the temperature with the elements inside are only able to push out so much heat. Trying to get the temperature up to about 250 Fahrenheit, the box is well insulated, so adding insulation won't help much. I'm thinking that some other kinds of heat sources, my solution, just wondering if you have suggestions for how I can make this work. Thanks, Jonathan Hunter. Okay, well, first thing you got to do is you got to look at the wattage of your heat element. Right. So I'm assuming when you're the way you're talking about it that the way your setup works is you have an insulated box, maybe a fridge, I'm guessing. And then in the bottom of it, you have a traditional smoker style hot plate setup. And then on the outside of it, you have a smoke generator, and the smoke generator is generating it's smoke and then you have a thermocouple on the inside of the of the insulated box, the fridge unit that's attached to your hot plate, right? So in a system like this, assuming I have it right, what's going on is the smoke generator is generating smoke, and the smoke generator is relatively cool. So you're ignoring it as a heating device. And you're doing all of your control via the hot plates on the inside of your insulated box slash freeze unit. Okay, if I'm not right, then my advice that I'm about to give you is not going to be accurate. If I am right, right, then just get a bigger heating element, right, just buy a bigger hot plate or add in add parallel not in series and parallel another heating element to the control loop. Assuming that the relays that are used to switch it off, at off and on with your controller can handle the extra amperage that's going through it. Also, like if you want to be strictly speaking like pleasant about it, I would add a I would add a plate over the top of the heating element. So you're not getting any crazy radiant heat coming off of it to you from the elements to kind of effect the thing. You could add on the inside a very small fan to move the heat around but I don't like adding I don't want to add anything because it's going to mess up probably the dampening and other things inside of your smoker. But if you need to, you can go something like that. But I'm not sure if I have your setup. Exactly right. But whatever. Right, right. Okay. Jesper writes in about tomato clarity. Hey, David, Natasha, my name is Jesper. And since I'm living in Sweden, it is more convenient to have my questions asked by email instead of calling into your show. All right, fair. That said My question is related to an application where I use a centrifuge but cannot fully achieve the result. I'm looking for the background the goal, I want to make a transparent tomato. All right, we have a lot of people asking about tomatoes recently. Right? Yeah, strange. My approach is to use fresh tomatoes that are first peeled, I've used can hold peeled tomatoes with the juice, remove that not give the desired result. But this is of course related to the type of tomato it's ripeness, etc. Also, you know, they add calcium to that which strengthens the pectin and it's going to make it harder for you to spin out that's why they put calcium chloride into it and that's why that's why canned tomatoes are always firm no matter what and why if you self candidate Made Oh and you don't add calcium chloride or some other form of pectin strengthening thing to it. They turned to mush just for your info to puree the tomatoes in a vital prep Good call. I'm glad to see someone in Sweden is using vital preps because you know that a lot of people in the Europe they don't have the vital prep they use, they use a Thermomix Okay, three filter puree through a sieve unnecessary with a centrifuge Do you want to keep I would keep all that puree in. In fact, sometimes I find that having extra solids can help kind of compact everything down into into a solid puck. So I wouldn't put it through and you're gonna really reduce your your your yield that way for remove the air from the blending of the filter tomato puree by using a vacuum chamber here. I wonder if this could be one issue since this method gives a much stronger color of the tomato puree which in turns counteracts the desired transparency? No, it doesn't give the puree any more color. It just removes the lack of color that the air introduces right? You're wouldn't like not yes, no, you should be aerate the reason why. If you don't the area, when you're centrifuging tomatoes, you'll get floaty air things on the top that are really going to cloud your stuff up. already. You've made one thing that you're missing, like you say in the end, should I use PECS and X Ultra SPL? Yes, like right but while you're praying the tomatoes in a Vita prep you should be adding petconnect Ultra SPL enzyme which is available I believe even in Sweden because they have shopping to all parts of the world for reasonable amounts. It's not what they used to say what was the copy back in the day when monitors cuisine when you guys we used to be friends with them. And they used to respond to the show. Anyway, they have moderate moderate modest shipping cheap shipping to many parts of the world get some pick the next Ultra SPL for them.

Blend it in the blender until it is warm, you're never going to get mean you have a higher Jif centrifuges than I do but you're going to get a much better much better yield and a much more clear product by using petconnect Ultra SPL to break down the pectin. Okay, back to where you were centrifuge for two hours at 5250 G's the highest setting of my centrifuge. You don't need to go anywhere near that long. If you have a if you add the pectin next Ultra SPL, you only need to go for like 15 minutes. And that's like you know that's that's about it, you can go a little bit longer it might increase your yield marginally. That's all you need to do. Six, you jellified it with kappa carrageenan because it's transparent, and then put it in a mold that gives the shape of the tomato. The result is okay, a yellowish color but far from perfect. So I wonder if you give me some help to achieve full transparency of the tomato sphere, okay, well look, it's always going to be a little bit yellow, because transparency, and color lessness, right, you got to always separate those things in your head centrifugation is never going to spin the color out of something. Unless the color is only contained in the solids and not in the solution. Center, like the actual color molecules in solution are never going to come out, you're never going to get it to be colorless, right. So there's always going to be a yellow, yellow color in the in the supernate. And in the in the juice, right. But it should be crystal clear, right. So you got to figure out whether or not and if you follow the instructions with pectin x and you spin it for a long time and you DRA your tomato juice will be crystal clear. If you let it sit for a day and a half, it will probably throw off a little more flock and then you could spin it again, it will be even more crystal clear. However, it will still be yellow, but you should be able to read a newspaper through it. And that's what I mean by clarity. The only way to get it actually transparent, like when necessary. So even on making a mistake, the only way to get it clear with no color would be to do a distillation technique but it's much more complicated needed to rebut add back the acids and the sugars. I've done it but it's a pain in the butt and never taste the same as the actual blah blah, blah the actual tomato stuff. Yeah. All right, let's Should we take our second commercial break and come back and bang? Like two more questions? Sure. Second break

once again, this is fish is fish is vodka by the meat ballers on heritage Radio network.org.

ALL Yay, right? That's like a totally different feel. That's our oh yeah,

this has been a sloppily engineered show. I'll just go ahead and say that

we see this The Illumina study and the study like never hand-clapping In the beginning for me that never never misses an opportunity to agree with someone when they're putting themselves down. Right. He's never missed one ever. I

did play the applause for you.

And there she is. And there she like she like gets on the bus. She's like the only person she develops a catapult to throw you under the bus. She's driving. That's rough. Yeah, rough, really rough. Okay. Dave climbing writes in who has the Twitter handle? I am a fractal, which I guess you know, well, may not technically anyway, I'm a fractal. I love fractals. You know, I grew up being like a fractal lover as soon as I learned about them. In fact, I almost got a job working for the summer in Mandelbrot lab back when he was alive. And I was a kid. But I like I didn't know FORTRAN or any of that stuff. And I didn't, whatever Anyway, whatever. Fortran my dad still writes programs in Fortran, if you can believe it, for all of you who know what the hell I'm talking about, whoo, Fortran, cooking issues. What about all those other cool things you can do with pecs and X altra? SPL, which we just talked about, like french fries and Peeling fruit first of all, all of the information on that stuff will be back up on the I know I've said this a billion times. But the guy who now is is going to take over making the blog reappear in the blogosphere is coming to the lab tomorrow to speak to us. And hopefully we can straighten all this crap out pretty soon, right? Because it's you know what, I'm sick of hearing about it. You know what I mean? I need to get it fixed. It's my fault. So I deserve all of the opprobrium that's been heaped upon me but still. So SPL, like anything else SPL is, it's a great tool. Now, I use it every day, for clarification and center fusion, by far and away, that's the most, that's the most use that I get out of it. However, even if you're not going to clarify something, and you don't have a centrifuge SPL is still really useful. For instance, let's say you're not going to clarify something, but you have a puree, and that puree is too thick for you to use in the application. It's just making your products too thick. Well, you know why that fruit puree or that vegetable puree is too thick. It's the pectin, it's the pectin. So what you do is you add SPL to it, you incubated at 40. And it'll break down the pectin and it will thin out your product considerably and allow you to use that product in more applications. So I've done that from time to time. I've also even clarifying in places that don't have centrifuges. I've hit stuff with pectin X before I set it with ag or to do an ag or clarification because my yield will be much higher. If I use pectin X beforehand. pectin, X also dissolves the white parts of citrus fruits, the albedo. And so you can make these amazingly beautiful, you don't. It's not a complete miracle, people think that you know, you just dip something in this pack the next enzyme, and all of a sudden you have mandarin orange slices. Now it's a little more work than that right? Little more work. However, you can make some friends of citrus fruits, it doesn't really work on lime so well for some reason. But anyway, you can make some friends of citrus fruits that are gorgeous. Now you can make pretty good supremacist fruits anyway, but they have cuts in the man that cuts kind of maarit when it's on a plate and supposed to look like like really, back in the day, you would have liked a kind of a cut supreme because it would have been seen as kind of like the artistry of the cutting. But nowadays, like I think people are more keyed up on seeing like a perfect piece of fruit that looks almost like a grew that way. And so not cutting across any of the little vesicle things on the inside is really kind of baller but the most baller One is you can get supremacy of things like pomelos, there's so much pits in them, they're very difficult to work with. Now the trick about it is you have to take the peel off, and then break the fruit in half and then typically into quarters to get all the pectin x into those areas where the white is otherwise it's just going to dissolve the stuff on the outside not penetrate very far. So you have to be careful with that if you're taking things like grapefruit peels and orange peels, you can add the pectin next to them, soak them and then toothbrush off all of the white all of the albedo and you get the super thin, super gorgeous peels that you can then candy are used for other things we used to do that quite a bit. pectin is also the structure on the outside of things like potatoes. And so when you're trying to do disrupt the surface of it without disrupting the entire thing, we do a soak of it. And it produces a much better crust on things like french fries. And you know, we learned that, you know, years ago, I read a technical paper on it and then we developed our french fry recipe based on using pectin X. You know, Modernist Cuisine disrupts the surface using ultrasounds we disrupt it using pectin experts. It's good for that. I've heard other people have other uses for pectin X but anytime that there is packed in and you want to make that pectin go away, pet snacks is a good thing to use. Okay? Also, we had a message in from Anja La, I will not read the message over the air. But we'll give you a holler maybe next time we're in the Bay Area if if we have time and say howdy to your boyfriend and I apologize to you specifically, that he made you spend your vacation together, completing the back catalogue of our podcasts, and you're right, thanks. Ouch. I had someone else like sitting there saying that they spent you know, had their vacation. They had a car trip and they like they listened to a bunch of me I was like, oh

my god sounds like a stressful vacation.

I know it right? Yeah. And I believe my response to that gentleman on the Twitter was my wife like doesn't matter what but you know what the good thing about it is, if you listen to enough you could probably tune it out but took my wife maybe three years to be able to completely tune me out. And we completely tuned me out.

Is that the mission of the show to train people to tune you out? Maybe Maybe that's maybe that's what we're doing here. Right? Right. Well didn't 10 episodes is a lot of

it's it's a quite a lot. Quite a lot of the day. Okay. Did I talk about my my lobster technique in order I say I was going to talk about it never talked about it. Oh, we never talked about it. Very good. All right, so since I don't have a blog right now, what did it just go sound weird anyway, since I don't have a blog right now I'm gonna and for those of you that don't know it, I spend a lot of time worrying about anesthetizing fish and crustaceans prior to dispatching them and and figuring out exact techniques to kill fish and, and other things like crustaceans to make them taste best. And the the short answer is, is that the least amount of suffering, or whatever that means the least amount of stressful, stressful stimuli before slaughter. And so we won't go into whether or not in actual pain or so because I'm like, that's not the that's a very interesting argument. But it's not what we're talking about here. Okay. The less stress from a physical standpoint that they go through prior to slaughter, the better they taste. And that's been true also with lobsters. Now that the it's a kind of a bit of a pain in the butt to anesthetized lobster is not that hard. You can get all the stuff for to Whole Foods use clove oil anesthetize and we've done it many, many times. We've done lots of side by side taste test. But the interesting tests that knows and I ran back in the day was what about the old thing about shoving a knife through the lobster and cutting it in half at the head? And a lot of people shy away from this just because they're squeamish, there's not really a good reason to shy away from something because you're squeamish, you know, like, in other words, it's kind of like, you know, you catch a mouse in a glue trap, and then you just throw it away alive, because you don't you'd rather do that than to see it squashed in a trap, right? But you're actually better if you just squash it and the trap and kill it right at the gecko that's actually more humane, even though it's more difficult for you to deal with than throwing away the live mouse and the glue trap, which is not a good thing to do. Right?