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,

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Today's program has been brought to you by underground meats an American producer of handcrafted salami and cured meats in Madison, Wisconsin. For more information visit shop dot underground food collective.org Or stop by their butcher shop in Madison, Wisconsin. You're listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you like this program, visit heritage radio network.org for 1000s more.

Hello, and welcome to cooking issues. This is Dave Arnold, your host for cooking. She's coming to you live from a British pizzeria in Bushwick Brooklyn as always this dosha hammer Lopez Joining me in studio How you doing? And Jack and Joe in the engineering booth. How you guys doing? We're doing well. Yeah. Nice. So listen, how many? How much longer do we have to go on the on the Kickstarter there on the hassad? Kickstarter, the underground collectives. Great question. I'll get right back to you. Yeah, let's figure that out. Because remember what they're trying to do here with this Kickstarter, and it is to create a Hasebe plan. Now not a has a plan for restaurants, although you could use it a restaurant but not not just for restaurants which is much simpler thing. But a verified has set up than verified has a plan for doing cured meats. And verified means that the protocol has been tested and verified by an independent lab and accepted such that anyone could use this hassle plan for rating themselves to do you know USDA approved curing of meats. And it's very expensive process normally 10s of 1000s of dollars. And what they're doing is they're gonna pay for theirs but then make it available for everyone to use on you know, everyone to use and therefore kind of an open source has a plan which is a fantastical it's good idea. So either jack or Joe is going to get back to us with how I'm ready. What do you got? It's

passed, successfully raised its goal three months ago, three days ago. Sorry, three

days. How much longer do you still have to give them money?

Zero seconds. Yeah, three days ago. So they raised just just shy of 50,000 for their $40,000 goal. So congratulations.

Well, congratulations to them. And I'm sorry, we didn't get to pump it once more, but I'm glad they made it. Yeah, yeah. I missed it. I was gonna contribute and I missed it. Crap. All right. We have some questions in call your questions. 27184972128. That's 718-497-2128 had a good time last week with the ideas and food people? Yeah, they were good. Yeah. What are we doing today when we tell them what what what are days like today? What are we gonna do? Pizza? Yeah, we're gonna have a pizza. I'm thinking we're gonna get the Roberta's greens related pizza. Right. But I really meant more in terms of the Martha Stewart event that we know. Bar meeting. What else As we're having an apartment Oh yeah, okay, yeah, that's

what I think it's called American made its honors American made products. Yeah. And it's kind of cool. Yeah, it's in Grand Central.

So we're doing a cocktail as usual and we're using a particular Apple called a wickson it's called a wickson Crab Apple even though I don't believe it's actually a crab apple I believe it's a regular domestic Apple I have to look that up if you guys look that up for me Wixon apple, but it's very small which is why it's called a crab a believe it's originally from California hence American made not just grown in America but a real American Apple except for California. Yeah, but which is unusual actually, most of the apple varieties that you know, the old are it's not that old that this one but a lot of the famous apple varieties are you know, all you know, apologies to folks from Washington and the Pacific Northwest who think they grow you know, all the great apples but most of the great apple varieties come from the East Coast to the north and but Wixon is a fantastic little apple because it has a very, very high sugar content and a very, very high acid content what that means is extremely friendly for cocktails so much so you can use like much less than have a much higher flavor profile another apple that does that that's not American is the ash meets kernel, which I hope to get very soon you're gonna get some from John riper. Yeah. Ashmead kernel from outwest Whoa, I've never had an attributes kernel from our west. I've had them from England, I've had them from New York. I've had them from New Hampshire, but I've never had them from. Alright, so we'll try a Western attributes chrome attributes colonel was discovered sometime in the first decade of the 1700s in England, also a very high sugar and acid at Apple and just really just real both the weeks and weeks and also has not just high acid sugar, but a very nice flavor to kind of spice it make the light, light, light light pink juice. It's really pretty as we've Colonel makes a yellow juice because not a red flushed apple, a red skinned apple and just a fantastic juice. So we'll use that in a little bit. But the drink we're making with wickson today is we're taking well today we're using vectors, and we're making a similar drink tomorrow with maker's mark but whiskey is the mixers the rye or the bourbon that we're using bourbon, so bourbon in both cases, and we're the problem with mixing a fantastic Apple like wickson wicks and crab apple. The problem with mixing it with straight whiskey, and then also the problem that if you're going to carbonate it which we are, the problem is that the oak all of the oak extract is in the whiskey really dried roughshod over the top of the apple variety and this Don't marry well and it just becomes a big confusing mess. Or a chordal. You as my son Booker puts it, he calls any kind of mess a chordal you after the analysis, I don't wanna get into it anyway. So the so what we do is we have to strip out some of that Oh can we put it through a process we call D tanning and the way we do it is we add various charged charged ingredients to the to the to the thing that agglomerate some of that oak and then we filtered out the easiest one and the one we're doing for this as we take chi to San chi to San is now now my brains are rested. Kurdistan is positively charged I think hydrocolloid derived from usually from from shells, although within the next couple of years we'll have fungally available Titus and I always forget which ones positive which from negative brains gone anyway. So we add, we add some of that to the to the bourbon, we shake it up, we let it sit, sit around a while then. Now here's the trick, we want to suck out the Kaita sand and also suck out the tannins and the oak extractors that are bound to the kind of sand so I don't want to add something that is that dissolves. I want to add instead something that just swells a little bit but has a high surface area. So I add Hazel jellen That's Coco gel F which is a hydrocolloid that is oppositely charged from Kurdistan but won't dissolve in the liquor and you just add it and shake it and it turns milky and you keep shaking it and you shake it over the course of a couple of hours, three or four times. And when that stuff settles out, you don't even need a centrifuge. You just pour this stuff off and you have whiskey that has been had some of the kind of harshness of it removed. And I have more aggressive techniques that use gelatin but they're extremely aggressive like it comes out, you know, to neutral for my taste. We then take that we mix it with Wixon a little bit of water carbonated and why not right? It's good, right? It's good product. That's what we're making today for. It's not called Taste of Martha. What's it called? American made American made. Taste of Martha How many drinks we make and for that thing,

eight bottles were the victors of bourbon.

Yeah. Yeah. What is this? Just the opening party was the opening party for the there's some sort of festival or awards or some crap, right. Awards. Do we know anyone that's winning awards?

No, we don't. It's all like little small mom and pop

vendors. We don't know any of those. I feel like we should know Oh,

that guy saw quiltmaker when I was up there.

Do you know anything about quotes my mom quotes Okay, got one in from Zack in Pittsburgh. Hey, Zack. How you doing? Oh yeah, I like that he's doing what's the deal with Ken black olives? Why are they terrible? How come we live in a time when every grocery store has an olive bar with decent oil and salt cured olives? Many restaurants continue to put these black balls of disgusting on their salads I like it's a black just a black ball of disgusting it's not even an olive not a black ball of disgusting olive just a black ball of disgusting that you're forgetting the sliced discs of disgusting that go on top of the nachos. How do we defeat the canned black olive menace? Thanks, Zack in Pittsburgh so first of all, I've never literally never spoken to Natasha about Anastasia about this olive style and since she is from California, land of the California style olives. So what are your thoughts on canned black California? They

don't like them. But I had them on pizza on Saturday so I can eat them.

You can eat them but you don't have you always not liked them? Yes. Yeah. You like olives? So you're not wanting to people that just doesn't like olives? Yes. Yeah. All right. Well, for those of you like them, okay. Okay. Now listen, don't anyone get angry at me? They they're, they're they're bad product, right? They're not a good product. Okay, let's just put it that way. I don't mind them. You know what I mean? It's like here's my feeling and Zach stick with me here don't like switch off the radio and run screaming. If you think about them as if they were an olive, then they're horrible. You know what I mean? It's a horrible thing you're in I mean if all you're thinking about it is kind of like a squeegee somewhat oily black texture blob you'll right then I'd say it's better than a lot of the you know hydrocolloid tricks that people pull. And it's just, it's just like a little textural thing. It has like a slight flavor. And so I find them theoretically offensive. Right. And in most applications, I would rather have real olive, you know, but I don't I don't think that they're, I don't think that well, maybe they are an abomination that should be erased, but I don't mind them somehow. You know what I'm saying? What are they? Are they olives? Yeah. Okay, so let's talk about how they're made. In fact, you can look up. There's a UC Davis put out I love UC Davis. I love freaking love UC Davis. They put out a technical bulletin called olives, safe methods for home pickling that you can get a PDF of there's also an online PDF available called California Allah is processing the crop that goes through the technical literature on how to make California style black holes. But should you be a moron enough to want to make California style black olives with the olives that come off of your tree in your backyard, UC Davis tells you how to do it, which I freaking love, right? They also tell you how to make real olives. So the deal with all olives when they come off the tree is they're very high in a substance called and I can't pronounce it everyone who listens knows that I can't pronounce it a damn thing is Ollie Europian which is extremely bitter compounds that's in our in ours that is water soluble. So the trick of all curing techniques right is to leech out or get rid of a certain quality of that oleuropein right to make the olives palatable. So in a salt cured olives, traditional old school salt your knowledge, you just take and pack the olives and salt moisture leeches out as a result the moisture carries with it a large amount of the old European and it drips down into thing and then book and you have to wait a long time, right oil cured salt cured olives, then you can rinse off the salt and pack them in oil wherever you want. Brian cured olives, right typically what you do even before you add the brine, you'll crack the olive so the mean because the skin is not so easy to penetrate, and then you'll put it in a water solution and the water will leach out the whole European and so that what they'll do is they'll change the water like once a day for you know depending on how much bitterness you want to extract you want to leave some of it and the more you extract kind of not only bitterness but other flavors are gone so you lose more flavor as you go right then after you're done with that you then can put it in a brine solution, a salt solution and do a straight fermentation of it make kind of a delicious fermented olive or if you're puny or if you like this, you can just add a vinegar solution to it and that will prevent further fermentation and you have more of a pickled olive right so those are kind of the things now all of these things take time and what do the California olive producers not want to take time they don't want to take time so they have this genius well genius this technology called lie processing so they're using lies and other use of lie in the kitchen. So lie the you know the basic solution lie breaks down the oil Europian and makes it easy to extract. So once the lye gets in there, it wipes it out in a couple of days, they can go through the entire procedure, right? Instead of weeks, they can do the entire procedure from, you know, harvest to Innokin in like, in like 10 days, like seven to 10 days, right. And here's here's how it works First of all, so they don't have enough production facilities to to do olives to do all the olives at harvest time. And in fact, it doesn't make economic sense they want to do harvesting throughout the year. So California olives, what happens is they're picked, and they're put in a vat, but they're not even put in salt, brine vats anymore. They used to put them in salt brine vats to keep them static so that nothing happened and they didn't want them to ferment or change because it's not what they're looking for. They're not looking for fermenting change. They're looking for a bland, neutral, California black olive. So what they do, and by the way, they're not picked black, they're picked out what's called the Green ripe stage, which is ripe but it's it's green, it hasn't turned black yet even though I was will turn black on the tree, black purple from anthocyanins actually our good buddy ever sign in. So what's doing that? So anywho so they're green, and they're stored in the salt rub. We're like, Well, look, you know, people are getting mad at us because we're dumping all this salt into the earth, right? It's bad. So they've now literally just store it in giant vats tons, like 20 ton vats of a mix of lactic acid acetic acid, which is vinegar, and benzoate and sorbate to keep any sort of yeast or bacteria from growing it so it's in a preservative brine and not even know Brian a preservative acid bath. And they can stay there for like a friggin year for a long time. Although apparently, according to the processing the crop PDF, premium quality California olives are usually processed before July. Now remember, that's freaking July, so they're sitting in a static bath, since I don't know whether they harvest like November or whatever around them, right? Okay, so you get them out of this Brian thing, right. And then they put them they used to do it as a processing now they just have kind of like automatic tanks that can do it big automatic tanks, you can do it. So you dump it in a tank, and you flush it with lye, right? Now, here's the trick you need to keep give it like a bunch of different lie baths, you drain off the lie and you add more live drain off the lie and add more lie and in between and during that process. You're bubbling air through it right. And it's the air added to the olives along with the lie break stuff down right and makes more of the poly phenolic compounds in the olives available to kind of agglomerate and you add air and the oxygen helps them oxidize. And that's what makes the black color the olive is the air. So if you were to do a live treatment with no air, right, then you would not have a black olive and in fact, the UC Davis document when you're making if you should ever want to go home and make the California blackouts yourself, what you do is you put the lie in and then you drain it and let it be exposed to air for a while then add more live but but Pepsi keep lying and you cut them open and you look and as soon as the lie hits the pit, you've leached out enough of the oil Europian it's much faster than it did much faster than any of the other techniques but it also it gets rid of almost all of the only ropey mean it has almost no bitterness left and as a side benefit leeches out almost all the characteristic flavors of the olives. So you have the tasteless pablum left right now. Now it goes through a rinsing procedure to get rid of the to get rid of the lie. And they have accelerated mixing systems with air that blast the stuff out now you got rid of the lye with water, they dump all that crap, then they do a light brine solution and that they have to brine it they have to get the brine solution up in increments, otherwise the level shrivel, and then they can that sucker at a high high high pressure. Oh, it before canning. They add a little bit of I forget what it is, but it's some sort of iron compound and the iron compound is there to fix the black color so the black color doesn't fade or change over time. So on the internet, they will falsely say that the this ferric thing is added. So ferrous thing is added so that to make the black color because they're not turning black naturally. That's not true. It's really just a preservative. Not that that's better, but I prefer accuracy to inaccurate statements. And so there you have your California Black right, olives. Thanks. Nice. Let's go to a commercial break.

Underground meats is an American producer of handcrafted salami and cured meats in Madison, Wisconsin. They use small farms from Southwest Wisconsin to source their meat. The animals are raised on pasture for their entire lives by farmers who care about animal welfare, while underground meats uses European traditions. They also use ingredients from the Upper Midwest to try to create new types of Salamis experimenting with both ingredients and techniques. The Salamis are made using heritage breed It's mostly red wattles tam words Berkshire's and mule foots. Try their award winning cured pork shoulder and goat salami, to learn more and purchase products, visit shop dot underground food collective.org Or stop by their butcher shop in Madison, Wisconsin.

And we're back. Good. I like that. Like, it's like It's like It's like no, I'm gonna I'm gonna give you the lead in again being me being like, that actually was renamed Fishes, fishes vodka, right.

That's the real name of the song. Well, yeah,

I mean, it's very closely related to the vicious vicious vodka, the Amos Milburn cut, which we, you know, which we used to use. And we got to call her Dave, that a caller. All right, caller caller, you're on the air. Hello.

Hi, Dave. I have a question for you about natural pickles. I've done naturally fermented cucumbers with great success. But I just bought a bunch of a bunch of different vegetables at the farmers market and I want to naturally ferment them all. I was wondering if you have any pointers for other kinds of vegetables? What are good vegetables? What vegetables I shouldn't do if cooking vegetables is going to screw up the process. Can I do any fruits? Just anything you can advise?

Do you own the sander cat's book by the way? I've heard of it, but I don't have it yet. You should you should get it it's worth the money on this stuff. And I'll tell you why. He has gone through a and even if you don't necessarily agree with everything he says he has gone through and tested a huge variety of specific fruits and vegetables under specific curing regimens right now, so I highly recommend that you go and even actually, you know, if you want to cheat, if you do the Amazon look inside, you can look inside and like find like various tips on various different things. The thing about cooking vegetables or fruits beforehand, for instance, doing putting cucumbers in a hot bath, right? It a lot of what that's doing is trying to kill enzymes and bacteria in the ER denature enzymes and kill bacteria in the product that might soften the vegetable before the pickling process is complete or during the pickling process. Right. So in cucumbers, you know, that's one of the reasons you know that they'll do a quick boil on them to do on the outside and a lot of vegetables the same way. But like if you're doing something and you want it to stay extremely, extremely crunchy like raw crunchy on something, it's hard, like let's say a carrot, you don't want to do it so long that you have a problem. I don't really know if there's an advantage at all, frankly, to boiling a carrot before you pickle it because I haven't tried, you know what I'm saying. But this is the kind of thing that Sander catch would probably be great on for for looking up. The other thing when you know, if you're dealing with something has a tendency to soften, right? Then you can add some sort of positive you know, positively charged ion to it like calcium or something like this. And that's going to strengthen the pectin and the cell walls and you know let you have a crunchier product over time. Like what vegetables do you have?

I have carrots brussel sprouts, beets, onions, and broccoli.

Yeah, I mean all that stuff should pickle should pickle Well I've never I've only ever done vinegar pickling on Ainsdale I don't know what a traditionally pickled onion I'm sure be delicious. But all of these things are you know wash you know you have onions inside of kimchi which I've done a million times. But like but these these are all things that I like highly recommend that you that you just go get his book or do the Amazon look inside because I don't know specific recommendations and there might be a particular trick for a particular vegetable that I would miss and why why miss it when you can just look it up on his thing. Does that make sense? or No?

Yes. You mentioned calcium, what kind of calcium would you recommend?

That's a good question. So you know calcium chloride tastes horrific, but you could use it in in small quantities. In fact, they add calcium chloride to canned tomatoes. That's why canned tomatoes don't break down when you cook them the same way that tomatoes break down when you cook them. And they're added usually at a low enough dosage rate that you you know you don't taste it with the rest of the stuff. Although you know, I have a mental block about adding something that you know tastes horrific, but you know, you could add a little bit have calcium chloride or you could do a dip in pickling lime, or add a small amount of pickling lime water, which is calcium hydroxide to it, that'll increase the calcium and make things more crunchy that also has a flavor. But you know, you want to add kind of my new quantities. So it's calcium hydroxide, calcium chloride. And that's why it's called by the way pickling line. You know, it's the same thing that's used in, in externalization, which is known as call when you're in Mexico, but it's all it's all the same stuff, or Thai red line, paste all the same product. And it's calcium hydroxide, which is basic and very, very dilute, very, very weakly soluble. So you could do a soak in in a pickling lime solution and then do pickling. And that should firm it. Anything like that calcium lactate, calcium lactate glucan. Eight is the least flavorful of the least disgusting of the calcium is but also the also the hardest to dissolve. And the most expensive carrots actually have a high amount of calcium and the Modernist Cuisine guy has told me once that the inside of the carrot, the little piffy part in the middle, extremely high in calcium. So I don't know if any of this stuff is going to be necessary in something like a carrot, but might be helpful in broccoli, for instance. Okay, yeah. But yeah, but Tweet us in at at cooking issues and let us know how this stuff works out and whether you figured out any good tips or tricks because I like to like to hear these things. Alright, well, thank you very much. Cool. Thank you. Okay, so we have a question in from Joshua. He goes deer and mustache Jack and Joe and me, Dave. Nice. Nice to be included.

Should we answer the question in that order?

You well, you can. If you know the answer to Dave. I'll start with Dave. No, but here's the thing. We should answer it in that order. If any of you guys know the answer to this, I don't know. I'll give you some sort of price. We'll jump in. Yeah, I was recently at Booker and Daxter. And my first trip to New York, it was nothing short of incredible. Welcome to New York come back again. We like we like tourists to come to New York. That's how we make our money in New York. What do you think this is? Either your tourist lane? Well, back in the day, here's the thing I used to live in, in Times Square, right outside of Times Square in the garment district says you live really close to it now. Right? And this is not I don't think this is my idea. I think this goes back to an old like New York Times Magazine thing from decades ago. But the concept is that you have a tourist lane, where you're allowed to kind of stop, pivot, pivot. Yeah, take pictures, do whatever it is that you do when you know you're in the city for the first time. And then a kind of a commuters walking lane. Where if you if you if you slow down at all, or if you swerve or move in any way other than to get out of the 60 then yeah, then you get shouldered instantly. She got to be like like viciously shouldered and you're not upset about it because babes my bad I was in the commuting lane. And I got viciously shouldered you know, kind of like bikers do on on the Brooklyn Bridge, Brooklyn Bridge, anyone's a biker out there. And you bike on the Brooklyn Bridge, you're a freak show you just like confrontation, and you just you just hate mellow times, because that's what it'd be like, it'd be like that. If you put a tour if you put a commuter walking Lane in Times Square, you know, you would have the same situation with angry people you have on the Brooklyn Bridge. And by the way, maybe it wasn't a tourist land, it was the idea. But in the New York Times, they just they basically said that we should have these zones, where people who live in Manhattan aren't allowed to go in Times Square if you one of them. And we're just not allowed in there because we just get angry and that's our freaking problem like that is not built for us. That's not for us. Yeah, but they're not for us. You know what I'm saying? It's like, like, a Manhattan person is not allowed to get angry at tourists in Times Square. That's unreasonable. Like it is there for them. You are just a chump who like happened to plan his commute through the like one of the busiest tourist places in the world. Your bad. Your fault anyway. That had nothing to do with cooking. Here we go. I was recently at Booker DAX, my first trip to New York. It was nothing short of incredible. The ham and pork buns were both outstanding, but the drinks were out of this world. Well, thank you, Joshua. I appreciate it. I will consider buying a centrifuge just to make the gin and juice again you can make without a centrifuge using ag or clarification anyway. Well there I tried some orange juice with a lime juice acid profile. I have done a literature search and can't find any standard acid amounts in Citrus varieties except for citric acid, any help or a recipe would be great. Also, I used to live in England and I love the English style bacon rashers that are in full English breakfast. Do you know what cut specifically is used and where I might source it? The only butchers near me just repackage what they are sent. Therefore no custom cuts. And if there's anything special about the cure, thank you for all your help, Joshua. Okay. Well, so Jack and Joe, you want to try and hit that guy? I got nothing Joe.

I'm going to take a stab at the bacon one and just say it's a thickness thing. It's just pork belly.

Okay, well, I I have to admit stars you got anything on this? I have to admit I was locked in so much on the first part of your question. I forgot to even look into the second part of your question, which is horrible. However, I will say this. And you know, I, you know, I liked that stuff bacon. Only in the US. Does bacon really mean? Just the belly cut of the of the pig. And in fact, you used to in England have a whole the whole side of the pig the flitch would be done cured in the in the manner of bacon. And I presume that they do pump styles but also dry dry styles. And like one of the famous when you look up his Wiltshire cut or Wiltshire style baking because that's one of the famous cures. I have the actual old old techniques in a book by a guy named Nichols called bacon's and ham and I did a short review of bacon's and ham on cooking issues the books from 1970. And it has a picture of the author Nichols dressed as a flitch of I love the word flitch of bacon as a flitch of Wiltshire bacon, and it's got a fold out pig with all the parts in it. And if you remind me if you send in a tweet next week, I will specifically look up how to do the Wiltshire style or maybe Jack and Joe can look it up. Like that's the classic English bacon style Wiltshire stuff. That's an amazing book. It's on the book. Part of it's on the blog. Last time I checked, which was three years ago, Google hadn't uploaded it, but maybe you guys can see if they've uploaded bacon's enhanced because one of the all time great books, the guy has a real sense of humor about bacon, you know what I mean? And he was a producer, and just an awesome, awesome guy anyways, so as to your first question. So you say you can only find citric acid. And the reason is, is that most fruit juices are most fruit juices are specified in terms of the titratable acidity, as expressed as grams of citric acid per 100 milliliters of product. That's how it's done, right. And so it's expressed as an acidity percentage of citric acid. And luckily, or not luckily, you know, coincidentally, the majority of acid in orange juice is in fact citric acid. And it's usually somewhere in the in the range of 0.8 to like 1% in that range 0.8 to 1% acid for a standard acidic orange juice that you have lying around. So I use 0.8. Now, what that means is that there are eight grams of citric acid in a liter of in a liter of orange juice, or there are 0.8 grams or close to a gram of citric acid in 100 milliliters or of, of orange juice. Now lime juice, right, lime juice and lemon juice are both roughly 6% acidity, so 6% like so there would be a lot more right and so, so lemon juice is almost entirely citric acid. So if you wanted orange juice with the same acidity as lemon juice and the same acid profile as lemon juice, you would add roughly five grams of citric acid to 100 milliliters of, of orange juice and you'd have roughly lemon juice. If you wanted to do lime juice, lime juice has a different acid profile it is roughly it's also roughly 6%. But it's two parts of citric to one part malloc. So to make lime juice acid out of water, you would take four grams of malic acid, sorry, four grams of citric acid, and two grams of malic acid. And also a pinch of succinic acid which is the real thing that makes it taste like Quality Lime juice. But you know that is a secret between all of us. Anyway, it's acidic acid very difficult to get the other two you can just get at a homebrew shops or wine supplies. So you add that and you get it. So when you're trying to take orange juice up to lime juice, as acidity assume that your 100 milliliters of orange juice already has in it one gram of citric acid. So you need to add another three grams of citric acid. Is that right? Three, four? Yeah, add three grams of citric acid more and then two grams of Malic let it dissolve and WeMo you have orange juice with the acid profile of lime. Yeah, yeah. And you need to worry by the way. And I'll go more into this. If you buy you know in a year's time and my cocktail book comes out if you buy it, I'll go into excruciating detail about why it's useless to use pH meters to measure the acidity of juices. And that really the measurement that you want to use the only thing that's important is the titratable acid acidity as expressed in grams of citric acid per 100 mils. And even though different acids have different level moles of acidity that really is, you know, to a first order of magnitude, all you need to know because your mouth doesn't take pH, your mouth tastes, how many acid molecules are present. And the different acids do have different profiles. So lemon juice, which is primarily citric has a very fast citric attack and then decay, whereas malic acid has a longer a longer resident time on your tongue. And so malic acid tends to tends to last for longer amount of time, but has less of a punch less than an attack. So they are slightly different. But there you have it, what do they do we take another break, though?

We've got another question here, oh, buddy got some of your general rules of thumb for keeping leftovers and then subsequently reheating them?

Well, it depends on the leftover really, I mean, so like with meats, with meats, you want to make sure that you don't let oxygen hit them. So you don't get the warmed over flavor when you reheat them, right because it's an oxidative thing. So if you have a meat with fat on it, the fats exposed to air, you then reheat it, you can get oxidative damage to the oils, and you get this kind of cardboard at all flavors. And it's known as warmed over flavor. And that's considered bad. So you want to store that stuff without without heat. But, you know, if you have a look, in the future, maybe everyone will have a circulator just like sitting around and kind of running so they can they can reheat stuff. In general, I think an unfortunate thing that happens is we tend to well at home, I tend to store everything in quart containers, right. So you'll make a stew, you'll make a soup to make whatever, you'll pack it into a quart container, and you'll put it in your fridge or I don't know if you don't have correlators patented, and those are relatively difficult to reheat. Because they're real, they're thick. So let's say you were to make a stew or some sort of whatever, you know, whatever you want, and pack it in, and then you try to reheat that, well. It doesn't really work and then you break out you put it in a pan and stuff in the bottom of the pan starts to scorch, right, you've had this happen, right stars, and it's irritating. And the only alternatives are to like sit there and nuke it a billion times and store it while you nuke it to try which is irritating, right? Here's a better solution, I think is to put your stuff in Ziploc bags and then flatten them when you seal them. Now the entire package the entire ziplock package is only you know, you know, like a couple centimeters thick maybe. And then you can heat up some water to a simmer, turn it off, throw your packages and don't want to boil ziplock bags because they can hit the sides of pans and break and they reheat very quickly and very evenly. If you have a rice cooker, that is induction fire with induction, right and it's a grain product that you're trying to reheat throwing a couple tablespoons of water into the bottom of your rice cooker, and then just dumping the product in and breaking it up and hitting the reheat cook cycle is a fantastic mellow way to reheat stuff that'll work I mean, should you have to reheat rice that's the best way even though I mean the best ways to make fried rice fried rice delicious. Do you like fried rice? Yeah. Oh man good. Really? You like fried rice?

Thank great it sounds perfect for when it starts you like something?

Yeah, fried rice is straight up delicious meaning I don't know. I don't know how you could not like it is delicious anyways, do you like the egg mixed in or the trunks of egg?

Oh egg mix.

Really? I kind of like both so I mix some in and then I cut ups I make some like you know some omelet style stuff and throw the trunks in as well. Yeah anywho so but if you want to reheat it normal style rice. I use the Zojirushi which is awesome piece of equipment induction fuzzy neuro fuzzy rice cooker 18 cup, and I tell you what you look at the price tag you'd like to order Fritz Berg for your rice cooker. I use that sucker so freakin much. It is such a freakin machine. It does a great job on rice. But anyway also that can reheat things like lentils, or dry or things like beans that are more difficult to reheat need things that are liquidy beans, you don't really need it. Although I guess it could have never used it for that but it's really gentle and because it's induction heated and has a fairly accurate thermal control. He doesn't ever scorch never, ever never scorch. Never Never scorch. The other alternative is to spread things very thick and then hit him with super high heat and crust him up like do you like? Do you like to reheat pasta by like frying the bottom of it to get a real nice crust on it or not? Depends? The problem is if you've overcooked pasta at all it mushes and then turns to crap. Gotta hate that. I hate that. Do you hate that? I hate that. What do you think Jack? These good suggestions are? No, this is great. All right. Do we need any more? Do we need more reheat reheat techniques? I think that's good for now. All right.

We also wanted to know what what your tailgate would look like, as it's kind of tailgate season right now.

Man. Or fantasy?

I don't like fantasy. No offense, like in general, like fantasies in general. In general. Fantasy. No, that's not true. Like I have an imagination. I'm not. I don't I don't dislike fantasy football. I feel that you know, and you know star is bringing up personal stuff here. I just feel that we have enough work to do at Booker index equipment company trying to get some of our projects off the ground that we don't need to fill the time with fantasy football. Whoa, I want everyone to I want everyone to hear Anastasia Lopez saying she does not do fantasy football. Our paper that was you in papers sitting together with some sort of stats up discussing the relative merits of the Manning brothers and discussing your fantasy football picks, as though it was some sort of urgent problem that needed to be addressed.

It was happening that it was Thursday. It's like Thursday is the day you need to be ready.

Which is it that Thursdays at eight need to be ready and it's really urgent and a big deal or that you don't do it at work. Oh my god, fantasy freakin football. Fantasy. I'm like, I'm like we have a real life projects that are going sour and you're working on fantasy football. So my tailgate if I was going to do it, I mean, I would bring a bunch of my Sears all so I can finish some stuff off. Are you allowed to run your car during the tailgate? Or is that considered like really bad news? Bad news, right? That's ruining the environment is bad for him. Yeah, yeah. So what do you what did people do bring a bunch of batteries to run their circulators

I think they bended off a generator.

There weren't enough a generator. I mean, look, I would probably do like some serious brats and burgers with either like a grill or sizzle or both. And I would just crank out some super high quality products like that I would take I would make a bunch of carbonated cocktails. And then I get a bunch of you know, probably bottles or do people prefer cans at the at these things? I don't think he can bring glass and so cans. So we would do probably some bottled cocktails for me. You know in plastic bottles, right? You know carbonated because yeah, although how many people are at tailgates are not driving? Oh, I think they're all driving well held on like a certain that crap.