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 up culinary call sheet on Instagram.

Today's program has been brought to you by fairway market like no other market and New York City institution that sells the best local, national and international artisan foods for prices that can't be beat. For more information visit fairway market.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

Hello and welcome to cooking issues this is Dave oral your host of cookies coming to you live from Baba Baba Baba Bushwick. Yes, we're back. Hey guys, how you doing? Okay. Yeah. Good to have us all here at the air conditioning. They must have fixed it up. Yeah, for you. Oh, nice. Just for me. Says like for me, they just let me sweat my Toka saucy in engineering guys. We're all here today. How you guys doing? We're good.

I'm speaking for everybody. We're good.

Nice. I'd like to speak for everyone out there. Listen. So since we last spoke on the air mo fed made its goal on the Kickstarter. Yeah, in fact, we made it through it. And if you go to the Kickstarter page, you can see what we did. And our numbers were actually slightly better than that. Because a couple of people donated from foundations, you know, personal foundations that can only give checks. So I think it's there too. I'm super excited. And what that means is that in late August, we're actually gonna wheel this sucker out and gonna blow some stuff up on the streets, you know, in front of the kids kids love the blowing up stuff, right? And we're gonna have what is the perfect party? You remember stars? Yes, August 13. Yeah, and there's I believe that there's still space available. I don't know how we're going to sell go to mossad.org. That's mossad.org For more information, but should be fun. We got a whole bunch of nd records gonna be there. And a lot of good people why they come in? Yeah, thanks. A lot of good people coming in. I want to if I start mentioning people then when you mention him and so not to mention anyone, right, okay, corner question. 274 and 70 128. That's 74 972128 By the way, we made good enough numbers on it that I have to do that lemonade. CleanSweep now, yeah, anyway, what's the exact deal on eliminate clients?

Two tablespoons, fresh squeezed lemon juice. Yeah, two tablespoons and maple syrup 1/10 teaspoon cayenne pepper and 10 ounces filtered water you have to drink it six or more servings daily. The only other options are a salt water flush of two teaspoon salt mixed in a quart of water in the morning or the verbal laxative tea at night if needed. Where do

you flush that is that go in the in the front end or back end?

After this, you should slowly ease back into eating solid foods starting with items such as vegetable soup, followed by fruits and vegetables.

Oh my gracious. How long did they say to do it?

Four to 14 days.

So I'm right right in the sweet spot there seven days in the sweet spot, that's gonna suck. So stars and I have to figure out kind of a week where I don't have to do any cocktail development. And where I have no demos.

I think it's next week because everybody at moped starting there's next week and you don't have anything next week,

no demos, no nothing. So I'll do all my cocktail development all that this week, make sure I don't have any dinner engagements to go to

self to do the radio show, though. Yeah.

Oh, yeah. I'll be in the middle of the of a, maybe I'll start Monday,

that you're starting paleo next week?

No, I can't start paleo in a week because I have to do a lot of research back to this. I'm taking paleo much more seriously than most idiots are going to take paleo. So like I already dusted off my old book on flintknapping, which is the technique of making stone tools and trying to figure out exactly what kind of paleo you want to go. It's kind of absurd to just say something as paleo because Paleolithic people ate a wide variety of things depending on where they live, what the climate was, etc. So for instance, if you're going to take the NFL culture in the NFL culture, primarily meat eating cultural, that they did have a wide range of plants that they used. I was reading all the recent literature on studies of the dental calculus in the afterthoughts plus isotopic studies of their bone structure to figure out the relative kind of different things that they ate. Also, huge chunks of Neanderthal ate that meat kind of raw, which is straight up nasty, like Majan giant chunks of kind of raw, like deer, not like thin carpaccio stuff anyway. So I might choose a culture to emulate, like, like, there's the heir to Burleigh culture, which is like Swedish culture that was one of the last, you know, pre agricultural communities in Europe, they had a fairly high fish based diet, and their tools look relatively easy to manufacture. Anyway, it dusted off the flintknapping flintknapping I got to learn how to I'm gonna learn how to make my own tools I meant to do with DAX A while ago, but it just looks too damn complicated. Now, I guess I have a reason to do it. So I have to do a bunch of research before I can do the actual paleo one, we're gonna have to same with the Roth. Remember, I did raw food for like, like very short, almost had to do the raw food again. I'm glad I didn't have that when added to it. So I'm going to do the lemonade cleanse first because I don't have to do any research for that one. Right. So more anyone has any suggestions on on the Paleo. I kind of want to make my own fire as well as my own tools. But my wife said that I couldn't do that. So I don't know whether I'm either gonna have to convince her in slow drips and drabs or let me do it or not. Anyway, so more more word on exactly kind of which Paleolithic diet. Luckily, these are these are two bullet guys. I looked at the list of plant stuff that's been found in their kitchen midden sites, they ate a lot of shellfish, easy for me to get, but also a lot of plants that I can wild forage in the Lower East Side, like they ate a variant of lambsquarters, which I can easily get in the Lower East Side as a as a non domesticated product. Well, we'll see we'll figure out exactly what their structure is. So yes, I can't do paleo next week. Okay, that's the that's the, the previous was the long explanation of why I can't do paleo next week. If because I want to do it right. If I do it, right. It's useful information for us to have for the museum anyway, so they go

okay, here's a real quick from the station to we've got our huge fundraiser on August 11. So I hope that the cooking issues fans in New York can make it but for those that can't, and I know this is a very nationwide show. We're offering a really cool raffle. $10 tickets, and you can win a dream foodie trip to Seattle all expenses paid. From Tom Douglas friend of the station. He's got some great restaurants out there. So visit our website or Hrn Hawaii bbq.eventbrite.com and get some raffle tickets

all over the place. Hawaii BBQ trip to Seattle. Yeah, well, you know, it's the Hawaii like the West. No,

it's like on the way kinda I guess

it's on the way can you go direct can you go direct if they want to from a boy probably. Alright, cool question. 274 and 71 tweet that 74 97212 Wait. Aaron Morin. It's looks like it's pronounced Moran but they said more in from Edmonton Alberta. writes in Dears, Zappos lover and rap hater so it would be rap hater and stars would be Zappos. Although I have to say for the record, like I tease her about Zappos but she is a firmly committed to the Payless shoe Corporation. She purchases all of her shoes from the pit. You know why she loves that uncured glue smell that they have inside of the Payless. I mean like anytime you walk into, you could blindfold someone and and like throw them in the middle of a Payless store and they'd be like because you know part of the part of the thing you know that part of the way you pay less is they don't wait for the glue to dry before they ship the shoes out. And start screws on that. You know she doesn't she doesn't. You know, she doesn't like the other toxic kind of female things like nail polish and all that stuff. I never smell that stuff in the office but Payless Oh, okay. Anyway, I'd love to hear Dave talk about micron sizes and how they affect texture on the tongue. I seem to remember hearing that we can detect as little as 50 microns, but that can be way off. What's the imprecision of For hunt 100 microns super bagging 101 Why wouldn't you just use a 100 bag for everything what she's straining usually at as far as microns are concerned, thanks in advance Aaron Morin, okay, first of all, so, micron is a unit of measure a micron is 1,000th of a millimeter, also called a micro micro meter micro. So, microns are typically how you measure things like very small seeds, seeds, seeds, what do you like super safe? Safe? Yeah, okay. And also like particle size and things like ice cream or chocolate. Now, I have always kind of used as my benchmark for ultimate smoothness on the tongue. This size range that's used in chocolate manufacturer in chocolate manufacturer, you typically want to get below 20 microns, right? So 21 thousandths of a millimeter is about the ultimate large size particle that you want in your chocolate bar before your chocolate bar starts having textural problems on the tongue, right stuff being kind of ultra smooth. And so that's kind of the the number I always use for kind of below which your tongue can't taste anything anymore. Now, in ice cream, a lot of people point to larger numbers like 40 microns as being the maximum ice crystal size that they want in a smooth textured ice cream. I haven't done a lot of studying on that. Because I've always just accepted that 20 micron has been the number now. vitae prep, which is the blender that we use can get particle sizes down between 20 and 40 microns. So in the smooth ish range, but not in the light at that it can actually get to 20. But it's it's above 20. But it's quite small, I doubt it can get it can't get below 20 to get into the Much, much smoother range of stuff. So for that you need for that you need like a high shear super high shear mixer. But the other thing about it with a Vita prep is you still need to use a sieve or like a super bag as you say, because not all of the particles get blended down to the same thing, especially fibers tend to orient as they go. And so you have longer and larger particles that you can taste on the tongue now. So clearly if if if 40 microns is the cut off for ice crystals, and and your smallest super bag is 100 microns, you're not going to get all of the particles out of something that's finely blended with 100 microns super bad. The other problem is, is that when you put a slurry or slop or something into into a filter, it tends to clog up the filter. And, and that is kind of one of the main problems and filtration just for your edification as well just so you can get an idea of micron size. Coffee filters in general are about 20 microns they opening and they let through particles, you know, in roughly 10 to 15 micron range. So that's kind of what what coffee is. So So you're talking about chocolate, 20 microns, ice cream crystals, 40 microns, coffee filter, 20 microns and super bag like the finest one at 100. Now, just because it's 100 microns, which is large relative to some of these things, doesn't mean it can't strain out a lot of finer things. Because in general, when you're cooking something, you things tend to aggregate particles tend to aggregate together. And also larger particles tend to start clogging up the holes. And when that happens, finer particles get filtered out by the larger things it's called. It's called forming a filter bed. So you want to use in general, the coarsest thing that makes your product as smooth as you want it. Does that make sense? Right. And so one of the reasons to use multiple filters in a situation, right is if you were to try and shove a liquid through a coffee filter, which is at 20 microns, right, and it's all full of gloppy stuff, let me just tell you good luck, because you're gonna be there all freaking day, right trying to get that stuff out of there. So one valid way to do it would be to take a and by the way, one of the advantages of super bags is that you the super bags are kind of shaped like pots, and they can withstand heat. So you just stick the super bag into the pot, cook the stuff in without ever agitating it so you're not knocking little particles all around your product. And then you can just lift the whole sucker out and not have a problem. Now why you might want to use multiple ones, is you would put the coarse one inside of the fine one, right. And then as you lifted it, right, larger particles will be held back by the faster draining course guy. And then smaller particles will be held up in the finer guy and you will be able to filter stuff much more quickly. So often when I'm filtering something. I'll take two different levels of filtration and stack them course first, then fine, because it just rapidly increases the rate at which you can filter things and that's a huge deal when you're doing large quantities of product that take a long time to filter. It's making me sensitive. Yes. Anyway, like actually, it's interesting. I just wrote the section of the cocktail book on clarification and I went through filtration which I really hate I really hate filtering things. I also tend and you know I've never actually used insists a little you know whatever disclaimer I've never used the actual expensive super bags I always use paint straining bags which are also micron rated because as anyone that's made me knows I'm a cheap bastard right? That's super cheap. Well, gosh, no one's cheaper than the stash. It's

not true. You are.

I'm not cheaper than you are so much cheaper. That was the last time I returned a piece of clothing.

Yeah, that's not that's not cheap if it's something else.

All right, fair enough. Okay. Matthew writes in regarding pork rinds hate and stash and crew. I had a drink at Booker index for the first time recently tried to hatch back and it was killer, strong and delicious. I wouldn't be mad if I had a stockpile of those and the Bible Manhattan's up in my refrigerator. I was then here's the question. Well, thank you. I was wondering if it is possible to make a puffed cheat Sharon from bacon skin. My company goes through boatloads and slab bacon every week. And besides making stock with the skin, I'd be thrilled to find another use. Thanks, Matthew. I don't see why you can't do it. I mean, what I would do is cut off the skins, right, the only issue you're going to have is if you have a cure that has a lot of sugar in it. Sugar is the enemy of pork rinds. And many, many times I've made pork rinds a couple of times, I've tried to add sugar to the boil water when you when you make it. And it's just a free egg and nightmare. It's just it's just a real giant nightmare. So if you want to make kind of American snack foods Style Pork rinds, here's the way you're going to want to do cut the, you know, take the bacon skins off, you're going to want to boil them in water, I don't know how much salt you're going to have to add depends on the residual salt level of your baking but you want to you know enough salt in there so that when you pump them you don't have to add a lot of extra salt in the flavor is already in the skin. You might want to add a couple of cubes of bacon revenue to keep the smoky flavor or just keep the water level down so you're not diluting the smoke that's in the in the skins too much. You want to cook them for a long time, like 45 minutes or something like that simmer them tell you because the goal here is to convert all of the collagen or roughly all the collagen to gelatin. Now here comes the part that I hate doing it, you got to gently drain them off because they're right now because they're hot gelatin with a little bit of protein, other stuff mixed in. And fat, they're extremely fragile at this point. So you want to let drain them off, and then put them on cooling racks and cool them down until they are fridge temperature and let them cool, they will reset and become a lot less fragile. Now the super unpleasant part you flip them fat side up and you scrape down the excess fat on the backside of the of the pork round of the pork skin. Now if you don't scrape, the less great fat you scrape off, the denser your cheekbone will be and the more you scrape off down to the skin don't scrape the skin but the fat layer, the more you scrape off the puffier and more like snack bag pork lines your pork rinds are going to be after you do that after you scrape it down. Now you want to chop them into the size, everyone makes them a little bit larger, they don't realize quite how much they're going to puff when they puff up. So you know, make a couple of different sizes the first time you do it so you can kind of see what's going to go on. Now you're gonna want to dehydrate them. The real trick here is not to over dehydrate, you want to dehydrate them till they're down to like a shrinky dink or like pasta and no more. So what you do is you throw them in a dehydrator, I throw them in usually I start them kind of high like at 135 degrees Fahrenheit and run the dehydrator for a while and I look at it, when it starts losing the white Rawhide look and starts starts going translucent, I usually turn the temperature down. And then I never let them run when I'm gone from the kitchen, I'd rather just do the initial dehydration and kind of turn it off overnight or turn it down to like 100 or 90 overnight or something like that. And just let it run with the fan on it and not extra heating and it should carry it the rest of the way, do a test fry. And once you do a test fry on one or two, if when you fry it, he doesn't puff at all and just Browns without puffing. What's happened is you've over dehydrated it and you need to get some moisture back into it which is very difficult. If you if it puffs somewhat but the inside has a hard kernel in it, then it's not dehydrated enough yet and you have to do more. So you got to you got to you know just run that test. Once you do it once or twice, you'll get the exact feel of what the poor client should feel like when they're done. And then you just store them in a quart container airtight and they're good for a long time until they until they go rancid. They last for a long they'll last for a long, long, long time. But what I would do is do it once or twice yourself and then get someone else to do it because it sucks. Yeah, yeah, remember how like or maybe it's better with bacon but you remember how like we would all stink stars like like pork skin, like a freaking glue factory. It's nasty. Anyway, let's take a commercial break coming back Well

Hi, I'm Steve Jenkins from fairway markets. I've devoted my idiot career to the old ways, the old recipes, the old tools, the old geography of where serious foods come from for centuries, and I've strived to make these wonderful things available to New Yorkers for 37 years. So it's a fait accompli for us to support heritage radio network and I hope you will too, and I hope you'll keep tuning in for more information please visit fairway market.com.

Do Jack did he say idiot career?

Yes, he did. This is Joe but hey, yeah, he Yeah, I think he's got a little self deprecating streak in there and

newfound respect and love someone who calls they're actually quite influential. I mean, the man has a hugely influential as had a hugely huge influence on the cheese on the cheese movement here in the US mean giant influence. Yeah, I mean, I personally would not say it's an idiot career but you know, I'm not him. I mean, I'm kind of glad he had that that career meet people people nowadays because like you know, like, you know, it's not easy but you can go out and get decent cheese in many many places across the country. Now forget that when he first wrote his cheese primer, you know fairway. There were a number of places you could buy high quality cheese in in New York but even a lot of the places that had large selections weren't keeping this stuff as well as they were keeping it at fairway. They weren't providing a price product kind of same quality level of fairway was providing this is like decades ago. And so he you know, he wrote the cheese primer is kind of a game changer. Big deal. Anyway, my feeling Brandon Hutchins writes in about bratwurst. You like some brothers? Brothers good stuff when you were at where do you go when you went to Germany? You wouldn't? Yeah, you had a lot of worst. I love German forced something about German vorse they can get there. You know the skins on them. They pop when you paid into them. And then that explosion of juice and fat from a delicious worst. Oh my god, so good. Anyone who hates on kind of Teutonic cuisine, German cuisine. Like okay, if you're not a sausage lover if you don't like our tofu, proofers or potato pancakes, so you don't like it? The stuff is straight up delicious. I'm sorry. I'm sorry. Okay, hello, Cookie issues team. I had a few brides questions. How many broths per zippy. In other words, if you're going to cook brought versed, low temperature, and you're going to pre cook them in a Ziploc bag, which is something I very highly recommend. Right? How many can you fit in? Well, I guess it depends on exactly what size the broads are. But I would guess it also depends on how you're going to serve. If you plan on doing mass service out, then I usually put like, I want to say five probably I use gallon size bags like five or six. I kept trying to imagine how many brides would fit. You can only fit one in a direction. You know what I'm saying stuff like you can't fit too. So you probably five or six, maybe then a little bit of oil or fat. And then do the water seal on the broads. Cook them off at like 60 I usually do 60 Celsius, which is like 140 Fahrenheit, which is still like, you know, pinkish and a little underdone. But remember, you're going to grill them off when you're done. You know what I'm saying? So I would say about that, and how long can I hold them in a bath before the texture goes up long time on bratwurst, you can hold those suckers a long time. I mean, I've never held them longer than a whole service, which is like, you know, six hours or something like that. But I bet they at the end, they were just as good as they were at the beginning. So in other words, for those of you that don't know, and you're doing low temperature cooking, and you're holding meat for a long time, it doesn't overcook in a traditional sense, it doesn't get tough or dry. What happens is the texture gets a little bit mushy. And I haven't had that happen in like the length of a service when I'm cooking something like like rots, you know, and they also an interesting thing about bots they cook through rather quickly because they're not that thick, you know what I'm saying? So that is fantastic thing to do. Just get a grill like a billion friggin degrees and then and then have your Bronson's hippies and go okay. But I will also say this, if you want to do more traditional or otherwise, if you don't want to use hippies for whatever reason, you can actually cook brights off in a circulator in an open bath style, but even if you're going to do beer broads, right? What I recommend doing is a pre make kind of a beer stock out of it. So just get some like, like sacrifice a couple of the broad words brought wars, break them up and cook them off into beer so that the beer soaks up brought flavor. And then eventually, the broth gets to the point where it's not adding or subtracting. brightness from the brought worst because that I remember once I forget what it was, you remember, we with me at the time stars when I had to do the hot dog water thing for some magazine, what magazine was that? Some magazine was like, Hey, is the hot dog water in a New York City dirty dog is that safe, it's a safe. So I went and you know, we gave the guy like two bucks or something like that. And I was like, I don't want a hot dog. Just give me a cup of your hot dog water, please. And the guy was like two bucks, two bucks. So he hands us a cup of hot dog water. First thing we did is shove that thermometer in it to determine that in fact, it is at a safe holding temperature. Right. And then I drank it to see kind of what I thought the flavor stuff, you know, flavor profile was going to change with the hot dog based on holding in the water. And the good news from a flavor standpoint is that because the guy was cooking hot dogs all day, that broth tasted more like a hot dog than a straight hot dog did it was crazy. It was like it was like the S liquid essence of hot dog much better than when the interns made that hot dog vodka which sucks, okay, but the so anyway, so that's another thing you can circulate. Just put like a wrap some cheesecloth around your circulator, in case something breaks don't want to get sucked in and circulate, circulate beer or, you know, brought stock and then you can keep it in that. And the good news with that is you don't need to bust open these bags all the time. And you can just take you know, you load bras in one side, load them out the other and that's the way I would do it. If you're going to do let's say 400 You know what I mean in a day or something like that, because then you just have your trough running. You load in the front, just keep pushing FIFO by the time you pull the ones out of the front, the ones in the back are cooked out and you're good to go. Yeah, makes sense. Okay, what is my favorite sauerkraut? Well, I mean, my favorite purchased sauerkraut is that you can get in any kind of supermarket like supermarket in like Whole Foods is Bobby's I think Bobby's is delicious sauerkraut. You guys like puppies out there? Yeah, I'm getting some nods get some nods Bobby's delicious sauerkraut, the pickle guys there's a couple I live in the Lower East Side of New York so there's a bunch of you know, there's a couple of pickles places and the pickle guys which are on Essex street and just south of grand also have a delicious sauerkraut which they sell by the court. I love that stuff. Sauerkraut also extremely easy to make yourself. Anyone has ever tasted an actual straight ferment did non pasteurized it never heated with no preservatives added sauerkraut hasn't tasted sauerkraut the way I like and I like traditional like kind of like Shukra where they cook the stuff off with pork and all that crap, but just like super fresh and this is the one raw food thing that I was actually happy to eat when I was on my raw food diet was like pounds and pounds of kind of unpasteurized uncooked new crap they call is pretty fresh. You don't need to soak it before he doesn't have a lot of salt in it has enough salt to you know make it sauerkraut but anyway, so look for Bubbies and if you taste Bobby's you know what I like? And then you know find other ones or make ones like there's, you know, strange times. I actually like you know, I've made red cabbage sauerkraut and white cabbage sauerkraut. I think I prefer the white. Do you prefer white cabbage, red cabbage. Yeah, I think it tastes better. That's my feeling. Anyway, okay. Tom Fisher writes in regarding ice cream. Dear Dave, Natasha Jack Joe. First congratulations on funding the most add Kickstarter can't wait to get my puff pack this fall. Me neither. Gents like my wife. She kicked in money aside for me. She's like a Walmart t shirt and tote bag. You get started just going to say I was gonna like to stockpile those things like, like, like a chipmunk. Just gonna like stuffed them in her cheeks like a chipmunk. Oh, speaking of Booker's hamster died. Yeah. Sad, right? Yeah. Yep, kids first pet dead. Okay. How do we get it has nothing to do with cooking. Okay, I'm a big fan of ice creams that are making much more since I've got my center fusion can make much fresher tasting juices for ice cream without chunks of fruit. Does anyone really like chunky ice cream stars? Do you know? You know what's disappointing is like do you like here's the thing like I want to like things that have like chunks of fruit in but texturally they're irritating. You know what I mean? Those chunks because they're always kind of stringy. And then they that little gummy things separates off from the fruit where the fruit in the ice cream mix. And the stash is making her her chunky ice cream face very closely related to her vegan face extremely closely related only a real kind of shanty is of stars is nasty faces can tell the difference between the chunky ice cream face and the vegan face. Anyway, I'm curious about flavoring ice cream and fruit juices. I assume that citrus ice creams won't work due to high acid content. Is there a way around this? Is there any technical reason there aren't more diversity in ice cream flavors? I never see watermelon pomegranate, grape apple, cherry Blackberry or blueberry ice creams. Is this just for historical cultural reasons? Or is there any reason these fruits won't work? Thanks, Tom Fisher Well, I

mean, so if you want to look it don't look to ice cream, right for what you're talking about. Look to sherbet. You extrovert says. Yeah, yeah, it's good. Right. And I think one of the reasons is a lot of the flavors that you're taught Think about, if you're going to make a highly flavored item, you're going to have to add so much of that juice that there's not enough room left in the liquid base of your ice cream to make to make it ice cream anymore. Right. So I mean, you know, if a traditional ice cream texture, you know is for me, you know, half, you know, like 500 mils milk, 500 mil mils cream, 10 egg yolks and 170 grams of sugar plus flavor, right? So if you're, how are you going to do that when you're adding a lot of fruit juice to it unless you're using concentrates and if you're using concentrates, you can get away with it. And I've done that quite a bit like you can mean okay, whatever. I know this is gonna sound like you know, real kind of lowbrow. But if you go by Welch's grape concentrate in the store, it's extremely high Brix like 66, you can, you can formulate a fairly good straight ice cream out of that by upping the cream content has a little bit lower milk solids, but whatever. So traditionally, the milk based product that you make with high fruit contents or sherbets, and they have all of those different flavors in them and they have milk. The trick is adding your acidic products right up right before you freeze. Because you what you don't want to have happen is you don't want the milk might curdle, whatever but you don't want it to curdle and form large particles in it before you turn it right. The other alternative you could do which tastes delicious, but please don't freakin call it ice cream is like a fro yo thing where the whole thing is already sitting here when people try it. They're like, dude, like this stuff tastes like ice cream. No, it doesn't. It tastes like frozen yogurt which is delicious, but it's not ice cream. The friggin hate. That's nice. I like ice. I like it. I like fro yo though. Yes. Do you like it? Yes, I do. Okay, so anyway, so yes, you can acidify it and there's plenty of recipes out there for things like lemon ice cream. The reason is lemon, you can add in small enough quantities if you add zest and and or extract and juice. It'll sucker oil curdle, but you can you can add enough of it to not throw off your ice cream balance and still get the flavor. So look at sherbert recipes for these kinds of things, then you're gonna find what you want. They typically because they have less fat in them. And lower milk solids content, lower solids content in general compared to ice cream, they tend to have a higher sugar content in them than than most ice creams. Well, another thing you can formulate that's really really really freaking good is coconut milk based sorbets with with fruit juices and I do that all the time, like you know get a can of coconut cream actually. And for instance passionfruit juice bang ice cream, sorbet, good. So anyway, so I would do that if you want if you're worried about it, you can also stabilize your ice cream and stabilize your base. So make your base your your milk base base milk or queen base base. And by the way, most people make sherbets with milk, just because I think it's cheaper and it's supposed to be kind of a lighter product, but you could just make it with cream instead of with milk and soy basically cream and fruit juice and sugar and get it done. So I was like I don't care about ice cream anyway. So give that a try and tell me tell me kind of what happens. Right. Okay, now, we got a call in from Shinder. Han is one of our earliest readers on the Cooking issues blog. Would he expect us to answer some of the air or is this just in general? I don't think he listens to the show. I think he's just a blog reader. Anyway, this goes out to Shinder honest, he says Hey Miss Dasha, you were the only person whose email address I have found from the orbit of Dave Arnold. Like that, again. I posted a comment on the Bangkok daiquiri posting cooking issues, but I fear it might be overlooked since the blog is hibernating a bit. I know I know. Here's a wild idea of mine. Have you ever tried D gassing your spirits now for those before we get into this Bangkok daiquiri is the kind of the first thing I put on the menu at Booker and DAX. They use a technique called nitrile modeling and nitrile modeling is where you, you take an herb and case the Bangkok daiquiri, it's Thai basil, which I love. You add liquid nitrogen to it and you crush it to a fine powder and then you add liquor to it. And the reason you do that is because you what you want to do is get all the alcohol into the leaf before it thaws out. If you don't, the Polyphenol oxidase enzymes in the in the leaf will instantly turn the tide basil, kind of a black color, it'll taste oxidized and crappy and swampy. And the same thing happens with a lot of other you know, leaves like mints, other kinds of any kind of herb like that, that black ends when you crush it. You know, instead of muddling it weed nitrile model natural modeling also makes the particle size extremely small, which means that you get a very, very fast infusion of flavor and you get these brilliant really colors out of nitrile modeling. So if you do purple basil, you get these incredibly purple drinks. Thai basil is like a bright bright green. And so it's a really good technique for that now. One of the things is is if you take spirits write regular spirits and you just blend them in a blender with basil you can get a similar result but there's a lot of oxygen that's whipped into it before the alcohol can before the alcohol can take noop the poly phenol oxidase enzymes and and so it's a slightly more oxidized flavor than you would get if you make it the nitrile model anyway so that's the background on what we're talking about with Bangkok DACA was okay Shinder has rights have you ever tried D gassing your spirits all common solvents contain dissolved oxygen in many sensitive chemical reactions. It is a major problem. Senator Hanna says it shouldn't hurt us as a chemist by the way. Okay. What you need to do is D gas the solvents the simplest way to do this is to bubble argon gas through it for like 10 minutes with a thin tube or syringe needle. It rips out all the other gases and saturates the liquid with inert argon. If you want to speed it up, you can do it in a sonicator which is an ultrasonic bath cleaner. Okay, this eliminates some molecular oxygen that many enzymes need to do their dirty work, okay. Also argon is a lot heavier than air so a layer of argon is formed in the bottle of D gas solvent that nicely protects it. After pouring some liquor simply exchange the air in the bottle with new argon the remaining stuff in the bottle stays D gas this might further improve the quality of sensitive cocktails. You might even want to fill the headspace of sensitive cocktails in high glasses with argon unfortunately, I did not have time to try this. Maybe it is a bummer and schnapps without oxygen tastes awfully lame. It's good point. Well, how much oxygen does it affect the flavor? But maybe it is the next big thing and you will find bottles of argon can be bought for TIG welding or for scuba diving is real cheap will be in every pub starting with Booker and DAX in no time. Thanks a bunch. Shinder harness okay. I have not tried that. I mean, there's there's there's a new product that uses argon to purge the headspace is of wine bottle so they don't go bad. I've tried that I've tried nitrogen bubbling as a distillation technique. Because if you bubble long enough the gas out, you keep making a new headspace above it. And so you can strip flavor. My only thing is, I'd be wonder I wonder like, how much flavor stripping you get out of the product through the initial 10 minutes of D bubbling, I would think not much. Because in my in my testing when I was trying to see whether I could do flavor distillation with nitrogen as opposed to using normal like rotary evaporation, it was very, very inefficient from a time standpoint to get the stuff. So I would assume that you wouldn't lose that much through the initial bubbling. I don't know it'd be interesting, because then what you could do is like, you could actually do probably a long term infusion of something like herbs. I don't know, I'd have to test it. What do you think says Yep, she's like, Adam care. I don't care. All right. All right. So as a good good call in from Shinder Haanas. And I'm looking for the stars is tapping on her arms against us people out there don't give a rat's behind about what we have to do. time is valuable. So if I wish, I wish I wish other people thought my time was valuable. You give a listen to your listener. Yeah, right. Yeah, whatever. Okay, listen. So maybe next week, I'm going to be on the lemonade cleanse. So maybe next week, I'm going to sound like a lunatic when I'm talking because I'll be high on maple syrup and lemons. You're not doing anything. Right. So you don't play those kinds of games. What's Peter going to be doing? Special K, which not the drug not ketamine.

It's replaced two meals with special. So we'll

see anyone could do that. A star has now we're looking at each other. We're like, I could just eat one meal a day. Yummy. Basically. Yeah. That's crazy. Whatever. And what does that mean doing? A cowboy diet and all beans?

I don't know.

Whatever. Anyway, so I'll do the lemonade cleanse first, because that's the easiest one for me to just wrap my mind around. In fact, I already have everything in the house to do it. Yeah. Is there any Are you allowed to do anything fun with it? Can I carbonate it?

No, no, nothing. Okay, I

can't drink water. No, I don't think so. Holy crap. I can't drink water things. I can only drink this crap.

I read you the rules. You just salt water.

Oh, great. Thanks. Can I add salt to the lemon maple syrup crap.

No.

Hey, you know what? As much as you relish me messing myself up. You have to deal with me on next week. Oh, I'm not looking forward to it. All right. Well, anyway, well, back to you next week, probably with a wild eyed crazy lemonade fueled Dave on cooking issue.

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