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.

This is Chris Young, co author of Modernist Cuisine, I'd like to invite you to check out chefsteps.com It's a free website we've created as a place to learn new cooking techniques and collaborate with curious cooks from around the world. Sign up now it chefsteps.com You are

listening to heritage Radio Network broadcasting live from Bushwick, Brooklyn, if you'd like this program, visit heritage radio network.org for 1000s more.

Hello and welcome to escape. I'm your host Nikolas, Florida, where I'm down here in Florida for my uncle loupes 100th birthday party. You guys all doing over there who I got in the studio with me today.

Peter Anastasia.

Hey, guys, how you doing?

Okay. Are you? What do you do? Went to the beach? Yeah, with beach. Westport yesterday. I mean, Connecticut. Yeah.

But for Connecticut to actually go to Westport, Connecticut for vacation.

It was just a day trip on Sunday.

Yeah, yeah. Well, I've been down here waiting to my Uncle Luke to turn 100 Which he did today right after the radio show. I'm talking with actual party.

Peter Peters here So Dave,

Peter. How you doing? My man? Yeah, how much do you hear the weed whacker going on in the background

00 Nice.

The crazy burnouts that run this joint that I met and Comis can't seem to get the internet working but they do have a weed whacker a nice gas powered weed whacker. So, Peter, why don't we talk about the state of the Mossad Kickstarter before we get into question so those of you that don't know and listen to this Mofaz Museum of origins Link has a Kickstarter up now called Boom, where we're trying to get our puffing and puffing gun as the old way they used to make puffs heroes by hitting names up to a tremendous but high pressures and temperatures about 180 psi and then releasing that pressure suddenly and having all the moisture inside instantly evaporate and saying the grains very uniformly but definitely working on things other than grains that we're going to try out on things like no chips, things like peppercorns. Today we have a Kickstarter going to try and raise the funds in a crowdsource editor to actual exhibit that we can travel around with the Kickstarter. Now we need about 80 grand to do it. And right now we're about four grand. So what I need everyone to do is not just because I know a lot of our listeners have already donated, but I need people to go and find their friends, relatives and other people like minded individuals to come on the Kickstarter and back end. And it's not just to give away money and you get nothing. We're talking awesome T shirts, awesome tote bags, parties. I mean, if you have a lot of cash dangling around in your pocket, we'll make a custom cereal for you. But the idea here is that we want to crowdsource is to show that we have a broad level of support. So it's very important that you go and find people to go and back as if they just want a t shirt or anything else. But that's my feeling about it. We have about 10 days left on the Kickstarter. So we need to get into high gear now after the holidays are over. Peter, what are your thoughts on? By the way, Pierre Kim is the executive director of the Museum of food and drink. The leader of the project against computer Go ahead.

Yeah, so first of all, if you want to check out our Kickstarter, you can go to boom.mo fed.org. That's B O m.mo. Fed m o f a d.org? Yeah, I think Dave really, you did a great job encapsulating. I mean, we're really excited about this Kickstarter, it's not just about kick starting one exhibit, it's actually about kick starting the whole museum. You know, the plan for mo fad right now is to challenge the traditional museum model and actually create a mobile pop up museum. And this will be our first exhibit. And so, you know, as Dave said, what we're trying to do is drum up a lot of public support. And I think this will open up a lot of doors for us and help us get, you know, propel us towards our ultimate goal of opening up a brick and mortar museum filled with exhibits like this. So we really, really need your help. I mean, this is like a, it's hard to overstate this, but it's a labor of love. We have a lot of volunteers working on this. I was working until like 3am, last night, woke up at five this morning, got right back up to work on it. We're pushing hard on this, because we believe in this, we really think it's the time is right to create a food museum that encourages people inspires people to think a lot about, you know, the the choices that they make and how how food connects to the world around us.

Right? We stress most museums, but most museums start, right, they start with one of two things, either a large collection, or a very rich person. Very few museums are trying to start the way we're trying to start, which is as an idea, you know, and then getting the funding from a broad range of support that wasn't already present. And so that's why it's very important that everyone go out and find their find their bodies. And by the way, just because you don't live in New York City, I don't think we aren't going to bring the puffing gun to a neighborhood near you. At some point. The idea is after we get it funded, and we test out the gun in New York to do a traveling roadshow to to other areas of the country that we probably can't take internationally at this point. But we are taking it to other parts of the country True or False peer

absolutely true. And I wouldn't actually rule out international just yet. But you know, after the puffing gun we have just you know how Dave's brain works. We've got about a million and a half ideas for the next pop up exhibits. And after we create a few of these, you know, we're gonna be to take those wherever we can drive them. And that's, that's really exciting that we're not going to have to just be stuck in one place.

Yeah, and if you go and check out our video anyway, we have an incredible cavalcade of awesome smart and famous people filling out for us on the on the video, so go go check it out. Anyway, we'll probably harp on that a couple more times.

So boom.lowfat.org b o m.mo. Fed MLFA d.org.

I only had a few of the questions we have in here. One Hey cookie sheets crew I'm trying to help my pops in part Thai basil into his cooking, fresh and finishing applications aren't doing the trick for him. I've read that you can freeze that basil and break it up before laying in under a protein that you're cooking. He also wanted us for getting a mortar and pestle to release the oils are infused cooking oil with it. Can you speak to the scientific aspect of working with more delicate herbs from maximum flavor? Thanks so much. Billy rose Patterson in the manager of Alamo Drafthouse cinema in Yonkers, and then Yonkers and a longtime friends through Yonkers, because it's on the way to my mom's house. It was up north of the city but haven't stopped by the Yonkers in a long time. Peter you you're hanging out in Yonkers

never been always been fascinated by the name, though.

Well, Yonkers we know Yonkers aside from being kind of the first city on the on the on the left hand side, it's traveled north. Up They're the childhood home of my sculpture mentors John Kessler you know, we always heard like Yonkers raceway That's right. I think the monster trucks used to go so like we were when I was growing up listening to Monster Monster Monster Trucks those guys were all in the office but no one ever took me to go see him. Sad right?

Have you ever seen a demolition derby they've

not been to demolition derby but I've always wanted to go to a demolition derby and I've also always wanted to go to figure eight racing competition you know figure eight racing ready like they raced in a figure eight and they smash in the middle of amazing stuff great me crazy. I can't believe they do anyway, whatever. That's that's not worth it. Nearly do that. Now. They're figurate racing with school buses. Were you aware of this? Oh my god. Yeah. sick dude. It's like decommissioned school buses and I they probably fill the sides of it with concrete and stuff so they can keep going for a long time. And then the school buses are going as fast as they can around this tiny figure a track without flipping over and then occasionally smashing into each other. mean I can't think of much cooler than that. For maybe mopeds, puffing done. Nice food, boom. Alright, so the issue with Thai basil, and that you hit the nail on the head Thai basil is an extremely fragile or mentaI basil, for those of you that don't use it, is it's akin to, you know, kind of a globe Italian basil. It's more common here in the US. But it has, has, its I like it quite a lot. It's not really used for the same application that has a bit of an anus. Note that if you're not a friend of anise flavored things, don't let that put you off. It's not like overpowering or like a pasties kind of thing. Whereas it definitely anise flavored note. And it's what we use at the bar for our Thai basil daiquiris, I like it a lot. I think it's very good, by the way in drink applications. But the problem with Thai basil, even as opposed to regular glow basil, which is the tiny ones that we know are more used to it extremely fragile, it goes, it goes off very, very quickly. And by that I mean it turns black. And they enzymes in it are very, very fast, almost as fast as they are in Mint, turning the leaves kind of black. And so it's difficult to do things with them, and have them stay fresh for as long as you would with with showing like even with regular basil was turned black very quickly as well. So that, you know the problem is is that anything you're going to do with it for instance, freezing and if you freeze dried basil, when it's solid, as soon as it thaws, it'll turn black because the freezing is going to rupture the cells in the rupture some of the cells and vice principals. And when it thaws out, poly phenol oxidase. enzymes in it will instantly go to work and turn the sucker swampy and black. So if you're going to do something like one, one thing you can do is to you can, you know, I've never dried Thai basil. So I'm kind of talking out of the out of the wrong side of my body at this point, but I'm sure you could dry it in the same way that they dry herbs perhaps in the microwave, never tried it. Or it's not so good. If you're going to freeze it, you could blanch them. The problem is if you blanch them, which kills the enzymes, you definitely change the flavor and you lose a lot of that freshness. If you freeze them very quickly, and then never let them thaw again and then blend them in to something that doesn't have a lot of oxygen you might be able to get around. You get around the problem of it rounding but it really is just a kind of a delicate, delicate herbs that kind of needs a little bit of care to work now you can cook with it. It's fine. If you want that fresh. I mean it's great. I shouldn't say fine. It's great. If you ever cook with it or Peter you ever cook with Thai basil,

no, all the time I love it.

Yeah, right i mean you can you can cook with it like you can cook with any basil but if you want that fresh flavor, it's very hard to do anything so that's why we go through all the trouble of freezing liquid nitrogen and and you know blending it with alcohol which kills the kills the poly phenol oxidase. Now, like I say, if you freeze it, and then if you're going to, if you're going to blend it into something or sauce and water pets or headphone oil, you might want to sprinkle a little ascorbic acid on it before you do that to try and inhibit the Browning it's going to happen almost instantly as it falls out. Or you might try muddling it with a little bit of super high proof ethanol is keep it green before you incorporate the oil and whatnot. But just remember, if it freezes and thaws as soon as it thaws out, it's going to turn black unless you prevent it by black chain which kills not kills the fresh flavor it alters it or or hit it with some sort of antioxidant or something that inactivate the enzymes like high glucose and all that neither that makes sense guys, yep. They Mustachio Joe Jack at all, which I guess includes Peter today. I purchased a small deep fryer late last year and regrettably haven't used it that much. It is regrettable to have a deep fat fryer and not use it. Although I will say that small deep fryers are nowhere near as awesome. I mean, like they're not even in the same league of awesome as as commercial deep fat fryers. However, the summer after I graduated from college, I I did only three things I watched daytime TV, including Regis and Kelly all the way through up to General Hospital soap operas. I watched the whole the whole thing and worked on my 76 Bonneville, which required a lot of Bondo work and spray painting and gold and whatnot. And I deep fried french fries and habanero chili Reno's in my little deep, deep fryer fried any so they do work, do it. I purchased small defier late last year, that'll be haven't used it that much for months ago, I left the oil in it last time I used it after skipping out the solids. And you got to be careful you want to cover it the you know, like doesn't get to it. And the problem when the problem is small fryers and storing oil in them for long periods of time, is that they have a poor surface area to volume ratio. And so it's the surface area of oxygen transfer volume that's going to determine how fast the oil oxidizes and goes rancid on you. So they're not really ideal in that sense, because that was fairly large surface area anyway. Okay, so after skimming the solid three months ago, I spooned in some solidified bacon fat, and he was a clever way to store it. And I would deep fry something and get a great smoky bacon flavor in the next week or so. Three months later, the bacon fat and oil are still in the deep fryer question. Is it okay to fried chicken with this oil big fat combo for the Fourth of July or not? Well, I'm a little late to help you on that. But anyway, I understand possible rancidity of bacon bits from bacon grease to create a flavor issue. But if I bring it up to 350 Are there any potential health issues with trying some fried bread to check for rancidity? Thanks, Tommy Bishop YSL da, I don't waste Soviet I don't think it's I can't think of any major health problems. But the issue of bacon grease in general mean I save it, but it goes off pretty quickly. Because remember, there's a lot of salt in bacon, and the salt is really going to increase the rate especially because bacon grease is usually heated to a very high temperature when you're cooking the bacon. So you're starting to break down the fats there. You have salt in it, which is starting to break down the fats. And so in general bacon grease isn't your most stable of fats. That said, you know, it's not going to kill you to eat. It's just a question of is it still gonna taste good? Right? What do you think guys? It gets anyone anyone's opinion?

Or hasn't done it? So I guess we could just ask the person who asked the question because they probably tried it.

Yeah, well with the July but again, talking to Tommy is, is pointing out my favorite test for frying oils is putting a cube of bread into them, frying them and then tasting the bread to see whether or not it has a you know whether it tastes like crap, because read very neutral, read absorbs a lot of oil. And then you can get a real feel for kind of what's going on with the, with the breads. So that's a good way of doing it. But not only it's not going to kill you. I mean, there are probably people who say that they, they you know, the free fatty acids aren't good for you and all sorts of stuff. But I don't know that I'm a real believer. And I haven't seen any data that says that, you know, you're going to substantially shorten your lifespan by having a little bit of bacon grease, it's gone a little bit over the hill. Yeah.

Hey, Dave, what's the what's the lifespan of the oil and your massive fryer?

Very long. So if you so an oil, there's a couple of things. So I have a 35 pound deep fryer that takes about six gallons of oil, five and a half, six gallons of oil. And it's stored very in a very tall format. And additionally, you know, because the priors are tall and have a fairly small surface area for how deep they are. And the other thing about and so that right there for storage is kind of ideal. The other great thing about commercial deep fryers that use tubes or tube fryers is that the oil at the bottom stays relatively cool. And also particles that come off your food is the frying sink to the bottom into relatively cooler oil, instead of in traditional stovetop frying where the particles hit the bottom of the pan which is the hottest part of the pan. In addition to surface areas needing a tube fryer is so high that it doesn't overheat the oil too much because it has such a large surface area for transfer. So it keeps the oil at a much more stable temperature. Instability of temperature is much better for for oil stability over time, you don't overheat it to get to the temperature you're going to cook and therefore that greatly enhances the the length of time the oil lasts. It has a smaller surface area on top. So that greatly increases the length of time that it will last and the burnt particles are kept at the bottom layer fine, which greatly increases so all in all, just much much, much much much much better. You know what I mean? Yeah. Okay, so hey, Dave Stosh at all from Tennessee. I came across this video of a guy making crepes. In Kowloon Walled City. I think it's pronounced Hello, it's in Hong Kong. Any idea what's going on? It's a YouTube video. I had no idea what childhood walled city is, if you guys heard of this before I looked it up. You guys heard of this? No, no, no. So Kowloon Walled City when, when the British I don't really even know how they got Hong Kong in the first place through some form of coercion or whatnot, but when they gained control of Hong Kong in the early in the early 1800s, or early mid 1800s, China maintained control of certain areas of Hong Kong, including parts of Toulon where they had a fork to the country with the bridge we're gonna we're gonna do in the late 1800s, when the bridge, I guess, decided to alter the deal as Darth Vader would say. They took over control of Kowloon Walled City, the fork, and then didn't do much with it. And it stayed relatively lawless. It also stayed relatively unpopulated until after World War Two, and the fall of mainland China, it also had a big influx during the Japanese occupation in in World War Two. And then after World War Two after the, you know, the, the Communist takeover of mainland China, it just got swamped with people and still maintain no laws. So until that, and then it just got kind of crazier and crazier till at one point in this little six acre place. 30,000 people were living with no law, and literally no law, they except the triads was you know, the kind of their mafia over there. And so it was just insane. If you see pictures of it, it's like no light made it down into the bottom of it, because people would just build kind of illegal walkways, people would bring in illegal electricity. He was so crazy. He was like, free for all like Mad Max kind of thing. But

what exactly five points?

Yeah, right, kind of like five to 10 like five points, and much like five points, which was incredibly vilified in the press at the time. The vast majority of people who five points was the big gang area in downtown New York, in the 1800s. Much like that, the majority of people who've lived there were just living kind of normal lives. And, you know, and just trying to, you know, make a living and do whatever they needed to do. So, so anyways, the I need to move again, because now there is a leaf blower. So, anyways, what happened is that it kicked everyone out. And then they tore the whole thing down the same thing we did to the five points, actually. So it's a it's almost an exact analogue to five points. But there's a German documentary of it that was done prior to when they tore it down in the 90s. And they evicted everyone, I guess, in the late 80s. And in that video, you can see people going about their daily business like making noodles, and making what isn't really clips, which is what's going on the video. But spring roll wrappers and sprinkle wrappers have a very interesting manufacture technique because what you do, instead of making a standard crepe, no standard crepe though, you do a very high hydration dough, like one to one hydration of liquid to flour, you let it rest and hydrate and let all the air bubbles come out. And then you pour it on a very hot griddle. With oil he put oil down that really poured down a dirty hot griddle and use a little kind of what looks like a spatula rake I forget what the term in french french is. It's like rap play or something like that. First Peter will help me out because his French is much better than mine. And you swirl it around to create you at the bottom cook and you flip it spring roll. By contrast is a much less hydrated dough is mean I don't really know what they use, but it looks like maybe 75% Hydration or maybe a little higher and it sticks sticks to your hand and you need it to build up the glute use a high gluten flour, you need it to build up the gluten and then you let it rest for an hour or so before you use it to let it hydrate and then you get a fairly low temperature griddle. Right and you don't think you want to boil it I'm not sure I don't think you want to live with then you grab the dough in your hand. You have this lump of sticky dough in your hand and you imagine onto the griddle and you wipe it around in like wax on wax off movements for those of you that have seen Karate Kid, and then you pull the dough off and just a thin layer sticks on your griddle. And then after a couple of moments it dries out because it's very thin and after it dries out itself releases from the griddle in the same way that in the same way that rice will release off the sides of a pan if you let it dry overnight. You don't want it to turn brown if you're not browning it right so it's very low temperature probably somewhere in the 200 Fahrenheit in that range. And he's making Springwell rapid after spring. Well that's that's pretty cool technique. I've tried I can't remember whether I've ever tried if I have tried it, it would have been decades ago but it is a cool technique. You ever tried that? Either you guys Snow you like yourself spring roll? Yeah, loving my spring everyone was pretty well right?

wrapped in lettuce. The combo was good for me

that's more of a lettuce roll isn't it?

Well it's a roll within a roll

you mean you like an actual spring roll with the rapper and then wrap again and let us that because of the whole like you know Korean thing us reggae you have to wrap everything in let if you're not happy,

I can pretty much take anything wrap it in lettuce and love it. But I really like I really liked the contrast of the crispy spring roll and then with the fresh lettuces makes me happy.

He would prefer whether you like a fried spring roll or you like like still kind of you like a fried like egg roll style fried hard or you like him talk fast

and let us in that case Fried,

fried and wrapped and lettuce. You should do you should do a, you should fry. You should try it, then wrap it in an untried one and then wrap it and let us see how many layers you can go. By the way, this might be a good point to bring this up. I don't know if we brought it up before, I'll see whether Annastacia and Peter and the guys in the booth agree with me. I hate rap. A man I hate raps for as much as I hate like spring roll. As much as I love tortillas of almost any variety of I do prefer corn for most applications, and rap suck. They really are bad. Everyone needs to walk around. And then every once in a while, like think about the fact that raps are so popular here in the US. And they're really just, they're just viciously bad. They're horribly, horribly bad. I mean, you think about this you're taking an undercooked flour tortilla, which if you were going to do any reasonable kind of cooking you would reheat on a griddle to kind of make it taste more cooked right and then serve it right away and some sort of cooking and instead you're wrapping it with a bunch of other dense wet crap right and then wrapping it in such a way almost invariably that you have too much kind of flowery mess on one section and not enough and another and serving to someone as though something they should eat. We discussed this before Anastacia on the air I think so. That we were kind of bears repeating Peter, we've never discussed it before. What do you think? Am I Am I off base here with my with my rap hatred?

No, my my soul just crumbled away a little bit just imagining biting into one of those cold mealy, crumbly tortilla things like it's Yeah.

Somewhere at some point, right. And I can't remember when the wrap thing happened. But I remember before they were wrapped, right. So you know, when I was a little boy, we didn't get raps that didn't happen. Right? That was not that was not an arrest was some point between the late 70s and the mid 90s. Some person who hates fruit, some person who absolutely detest all that is good in life, came up with this kind of horrible, rancid idea. And it's perpetrated on millions of us because we've all been served one of these nonsense raps before. And I think, you know, right after you back the most had Kickstarter, go telephone and not to buy wraps. You understand? Say?

I will say that, you know, a lot of times, back when I was working as an attorney, you know, we'd have these business meetings, right. And there'd be catered food. And I'll be honest, a lot of times, I opted for the wrap over the sandwich simply because I didn't want to make a mess and it was just easier to eat. I still didn't like it. I still prefer a sandwich. I don't necessarily think that this was an a crime against humanity, as you're suggesting. But, you know, it's there is something to be said about how it keeps your hands clean.

All right, well, okay, so let's let's go on this for a second. That's true. However, here's the here's the thing, most a poorly made sandwich, right? It's still better than a well made rap. Right. And but the problem is, is that it's very hard to actually construct a sandwich for best taste and also best readability. You know what I mean? So most people don't overstuff the hell out of their sandwich. And then it tastes good, because the fillings almost always taste good, but it's completely unusable in a kind of a friendly or not friendly with the public or business environment because it's just gonna be falling all over your plate all the time. The flip side is people that manufacture sandwiches for either maximum eat ability or their maximum crazy harebrained idea of health, right? Like those guys, when they when they make the sandwich. It's like horribly dry and like a dry sandwich makes me almost as sad maybe in some situations more sad because it couldn't be so much better with a simple addition of the condiment like mayonnaise or oil as a wrap. You know what I'm saying? I think Dr. Sandwich how Saturday's two things a dry sandwich or and under assault, where they someone made the chicken salad and they didn't put enough salt in the chicken salad and also a little too dry and they pack it on that like horribly bad badly made wheat bread that they think is good for you. But it's not because it tastes bad.

And there's like the bread the bread to filling combo is just way off. I mean, I think the solution really for this is to have tea sandwiches at all business meetings. I love tea sandwiches.

cheese sandwiches are good. As a good as a good business meeting compromise. Yeah. So the other issue with bad sandwiches, you know, there's so much that like so much of the kind of things that are put out for people to eat are horrible. I mean, I don't know what got me into this mood. But here's another one for you. When you wrap a breadstick with, with ham, right? You don't realize that, especially with thin blood sticks. Like their ability to stay crisp, is extremely minimal because any amount of water at all migrates out of that ham into that breadstick and now you have like a Mealy gooey breadstick, and then you have to try and extricate this ham from around it. And it's just it's another people need to think about moisture migration and putting different products together. They're going to sit around for a long time when they're worrying about catering things like business lunches. What are your thoughts on the breadsticks? Ham?

Just moisture migration? Ignorance.

Yeah, I agree. Yeah. Yeah. I mean,

I don't think I would describe

in this episode has kind of like I'm just throwing a bunch of hate downs for no reason.

I mean, I agree with you in spirit, you know, I'm, I'm right there with you. Just perhaps the the magnitude is, you're further out there than me.

Well, I also noticed that what you're telling me is that at the business meeting, you're too much of a sissy to take the sandwich that you like, and taking

the rep. Oh, the heats been directed this way now?

Yeah, yes. Yeah. So if you ever come work, anyone who's listening if you ever come work with us, you gotta realize there's gonna be a certain amount of hate down getting thrown around at all times. We just can't can't We can't help a little bit of the friendly hate down here. It either Mofaz over books and extra cooking issues. Anyway, we got to the commercial break.

Here's the big news. This one is called fishes fish is vodka by the meat ballers on cooking issues.

This is Chris Young, co author of Modernist Cuisine. Together with photographer Ryan, Matthew Smith and Chef grant Crilly. We've created something exciting and new@chefsteps.com. Each day in our kitchen at Seattle's Pike Place Market. We're working on new recipes, as well as updating classic ones that we love. And we're always looking for new techniques that make the impossible possible@chefsteps.com. We publish it all online with detailed step by step demonstrations, as well as explanations of the science that answers the why behind the house in the kitchen. And through our forum, you can engage with our team, as well as a friendly community of curious cooks from around the world. If you're interested in becoming a better cook, if you want more from the creative team behind Modernist Cuisine, and if like us, you're a fan of Dave Arnold in cooking issues than we think there's a lot you'll like. And the best part chefsteps.com is entirely free to learn.

issues today with Peter Kim, at Stacia, and the engineering group on your questions is oftentimes a question to someone if we're at 71 doing this and when he pointed seven to one to eight. So we have this one in comment really from Andrea Brody, from the UK. And this one, Peter, you're gonna want us to do it has to do with Mossad. I'm a longtime reader of the blog and listener of the show. My girlfriend and I have followed the recent Mossad development and are very excited about this project, especially the puffing gun exhibit. I'm a nutrition science student currently working at Kellogg's as a junior nutritionist in our UK team. I'm sure you guys won't need it. But if you if you'd like any information or any help with any time, I'd be happy to contribute in any way I can. I'm not a huge manufacturing expert, but I work closely with the r&d team and we happy to let any give you any information. Should you need it. So I guess we who knows who knows what we need right here?

Oh, yeah, that'd be fantastic. Yeah, fantastic. So yeah, you should definitely contact us at info at mo fed.org. And we'll definitely get in touch with you.

And here's the best part best of luck and obtain the full amount for the puffing gun. We recently made a small donation but are spreading the word to all of our family and friends. So Andre is doing exactly the right thing, which is spreading the word to all the family and friends.

We have a caller caller

can you guys hear? I can't I can't I can't hear what's going on? Caller earlier. Oh, all right. CALLER HI. How you doing? What's your question? Hi, Cindy, you hear me,

I'm calling about one time listener love the show. Calling about sickening yogurt. I'm wondering, I want to like take yogurt and add a few fruit puree to it but lose a lot of its viscosity. And I'm wondering if I can use something like a gar or Carageenan to thicken it so that I can like form canals with spoons.

Well, you can fit in yogurt with caffeine, it's done all the time. The issue is, is that you know karagin and needs to be heated, you know, pretty hot, almost all the way up to the boil for it to really get to get active. Now what you can do is heat, heat the Carageenan in and I would use. So catholiccare, again, is stiff and brittle. And it doesn't reform after it's broken, whereas Iota Carageenan is much more kind of stretchy. And it also reformed shell. So a lot of times people will use a mix of Kappa and Iota for things like thickening yogurt, and use a very small amount because karagin is very synergistic with with dairy systems. And so the I think a lot of the times people would probably add this stuff before the thickening because they can then heat it without heating it up to a certain high temperature, but what you could do is over, you know, heats up over slightly, and then it'll kill the culture. So and then over, you know, overdose dose, it's an actual straight milk, and then stir that in, let it chill and then set up further. Alternatively, you could take a live yogurt, make like a firmer Iota and then stir it in just the fourth, that's when it's warm, but not too hot, and then let it set like that, and then let it culture up a little more. And you should be able to get a gel. The other thing though, is if you really want to thicken it up, just hang it, you know, like put it into like, you know, natural fine cheese cloth not that wretched they sell in the supermarket and let moisture out of yogurt for a good long time. And you'll you'll drip out a bunch of moisture and it'll thicken up quite a bit. And then you won't have as much of a problem when you mix the fruit fruit purees back into it because it'll just be taking it back to where it once was. Right. Okay.

How much karagin Do you typically use for say, like X amount of something like yogurt? Usually smaller.

But you generally typically use like very little right? Yeah, well, so Mina in a very systems, Caribbean is roughly five times more powerful than it is in water based systems. There's another get a little dicey when you get down to those kind of very low percentages, but you can in general use, like on the order of two grams per kilo something in that range and get a pretty decent gel with them. Piper Christensen, who works with us at Booker and DAX did a stint at working r&d at CP Kelco. Who does a lot of the good karagin is so what we'll have him do, he's not right now. But when he gets back from Vietnam, I'll just ask him for a good yogurt recipe and have him tweeted out and I'll retweet him for it on our cookies used to be a Twitter feed before next week's show. Awesome. Thanks, love the show. Love everyone. Keep up the good work. Thanks so much. Thanks for calling in. Yeah, no worries. So all right. Andrea, made a comment back from the person who works for Kellogg's in the UK. And this is the apropos part also for Peter. The nutrition show an intuition coverage on the show is limited but always very interesting and usually alive with my personal opinions. There are not so many shows programs or print media publications that really value evidence based nutrition like you do. I really do enjoy listening well. I have a treat for you If we can talk about a little bit, which is the museum, we've mentioned this on the air, the museum is going to be doing a series of food for, I guess that's a plural forum, where we get experts in different fields of food related fields, on opposite sides have different issues, including nutrition questions, things like the soda ban in New York, and kind of what the evidence is on whether or not that's even a useful thing, or a good thing. Things like what other weather subjects we're going to tackle Peter,

looking at the marketing of snack foods, also, GMO seeds any basically take any, any controversial food issue, we've got a lot of really strong opinions out there, you know, bringing all these people together for a for a discussion and to allow people to see the different points of view and come to their own conclusions.

So you know, what we hope is that this is going to be a, a bastion of kind of no BS straight duty, and we're going to get people from different sides of the debate. We're all smart, no idiots. And get them together moderate. To have some actual interesting food discussion, a lot of its going to be centered about around nutrition just because it's such an important topic today. There's just so much misinformation out there. Because, you know, all the information that you get presented as presented by someone who has an axe to grind. You think so? Peter? Yeah, I mean, we have I have an axe to grind to but my axe to grind is that everyone else has an axe to grind, but that is its own Axe. Axe.

I'd say you're either an axe to grind or commercial interest.

Yeah, or some combination, some combination thereof. Okay, Vivian Mack writes in question for the show. She writes on Twitter, actually, a Why do some age eggwhites when you're making that growth? What's the difference? What's the effective age age wise on foam? And volume when km h and h storage time for ARB and infomine? By Marion hammer assurance. Okay, caller you're on the air.

Yeah, Dave. I'll be brief here since time for waffle. Having repeated for awful disasters, it either instantly burns or just as completely disintegrates in the oil.

Yes, that is true. That there's nothing more depressing than more depressing than making the falafel ball and then sticking it into the oil having it completely dissolved and then form a layer of burnt crap on the bottom of your fryer. Jet jet jet. It's horrible. It's it happens. It happens to me all the time. And I did point research, a good recipe. And I have a lot falls down. But I'm hesitant to just like over the air give a bunch of things that I want to remember exactly how I found them. I think one of my main problems was early on is I really like I really like tahini flavor a lot. And so I think I put a lot of it into the chickpea mix that I put in. And so I think oil and plus I didn't add a lot of external binder to it, and they just blew apart. Then I moved to try to chill the batter first in the par freeze a little bits that they hold well before the crush setup. And I went through a whole bunch of rigmarole I'm gonna try to figure out exactly what I did. And if the fascia can run, I'll try to talk about as the next week's program when I have little time to gather my thoughts on it. But but you're correct. There's nothing more depressing. Well, a few things more depressing than watching your falafel balls fall apart in the fryer to sink to the bottom. Yes. Thank you very much. All right. So we'll we'll deal with that guy next week. All right, so back to the hen age and egg storage time. From 2000. And I was reading the abstract the firm's infraction of ag albumin had different forming properties. So it gave me the upshot. The thin white foams more I was more overwhelmed can take more area to it. But the sick white produces a more stable song. Right? So you can't do that. You can't win. And so the more you age things, the more the egg whites, more more of the thick white is converted into sunlight, but also the the forming properties of it depends on the age of the handle and the handle age, the age and that's something you can't control anyway. So really, there is no way there's no going to win. There's another article if you want you can go look at that deals with the problem of Marang specific We called the effect of sugar citric acid and egg white types on the microstructural mechanical properties of Merengues. Just came out relatively recently, but I think all this stuff is kind of missing the point. The best thing I read about it was on a website called macro myths. Mythbusters on the blog, www dot brave part.com That way we're not talking about macaroons. Here we're talking about the the French Marang based cookies with the jelly in between which I freaking love. You guys liked those things?