Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

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Today's program has been brought to you by Kane vineyard and winery and Napa Valley winery committed to respecting the soil and dedicated to the creation of three Cabernet blends. For more information visit Kane five.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 to stay more on your host cooking. She's coming to you live from reverse pizzeria in Bushwick Brooklyn on heritage Radio Network every Tuesday from roughly 12 to 45 join as usual in the studio with this dosha hammer Lopez how're you doing? Good

that pizzas called the slammer really

hammer in the slammer. So what's what's on this pizza from Uber? By the way we today we have to go shoot at food and wine. We will talk about it later. And so we have to take our lunch during our commercial breaks today. So what's on this pizza? The slammer? It's

collard greens, and prosciutto I think,

yeah, yeah. No, I don't know. Joe, what do we got on this pizza here?

I don't think you know, I don't know. I'm not a restaurant. I'm not actually working in the restaurant. I just bring the pizza. Yeah, but uh, you know,

I don't know. It's my fault. I should have read my clothes. All I saw was you know,

she, I Roberta's they have these pieces of greens on him and stars and I love the peaches with greens on them. And then whenever we want one, they're like, No, not today. Yeah. No greens today. I love greens on pizza. By the way. I like them when they're when they're cooked down as these appear to be. And I like them when they're not cooked down. Yeah, I like them. I like them both ways. Yeah, it's a good product. Greens on a pizza. Didn't mean to put you on the spot there. Joe, how you doing?

I'm doing great. Thanks. A little red in the face. Now.

As you say, the restaurant it's not your job. No, I just thought maybe you had had it and you had you know, taken note of I'm going to start up my own

pizza blog for all the cooking issues listeners about all the Roberta's pizzas. Maybe someday. Oh, I just stopped the headphone cord in the pizza is such a party file.

So while we're on the topic here, and you said to bring it okay. All right. We can do it. Yeah. So mustache mustache, and I have a an ongoing kind of feud battle. Just accurate. Yeah. Yeah. So you know, one of many one of many one we're willing to share. And so, you know, some of you may know I have two kids and a wife right and so you know, I've kind of been through this whole scenario in New York by the way, and not so easy being a mom in New York if you want to like go outside you know, it's you can't like lock yourself away in your in your tiny apartment all day you go freakin bananas. And so I am not in the least bothered by any sort of public display of feeding your babies if you get my drift breastfeeding, yes, breastfeeding the babies and stars here is is bothered by it when talking about that.

Well it's just that Roberta's especially is a breeding ground for these women who take their entire breast out and don't cover it up because

don't look at it. I just don't look so he's

like why don't you just cover it with like a nice what? They make stuff like that you could get a nice scarf you know like why do you need to show it?

I just don't think that there's not there it's not about you. You see see you're looking at it like it's about you know,

if you're eating in a restaurant and a woman has her breasts out it's it's always at Roberta's it's gear you have pizza in front of you you have cheeses you have you know what the

heck does a pizza and the cheese

stick stuff and then there's the lady you with her breast out

Joe you want to weigh in on this what do you think?

I see it from I see it from both ways i My thought is that yeah you can just avert your eyes but as soon as you started going about the cheese I don't know that was a little much because she's got a demented mind like she makes connections that don't exist.

I want I want I want writers or callers and listeners or whatever to weigh in on

it you know what I want? I want I want mothers to be able to go out I

think they should do it when obviously they have to do it when their baby's hungry but like coming up in a public place painful if you do not feed where I ended I'm not telling them not to I'm saying cover it up cover it up all

right, whatever I you know, I just I just don't I don't see why would you like

let's say that a man had to do it with a different appendage.

That is crazy. That is crazy crazy statement. I cannot believe I cannot believe that you have said this on the air. Now I want you people out there this is a little taste Yeah, what it's like a little bit of a taste somebody's

gonna say it.

Nobody had to say that. Nobody had to say that call in calling your responses to this dosha or any other questions cooking or otherwise to 718-497-2128 That's 718-497-2128 longtime listener and supporter of Mo fed by the way, Lucas wrote in and says that he longtime listener of the show, you know, he was a he's now a finance guy, but he used to be involved in super low temperature physics, which is kind of interesting that he was saying he was dealing with what do they call like an Einstein was it kind of condensates super super hyper low temperature physics anyways, so he has a deal for us. He says he shot a doe yesterday you know the DOE a deer a female deer shot a doe yesterday he was hunting with a friend he has half the meat and we'll be happy to donate some of this in the name of the progress of science in terms of us cooking game meats low temperature and I hope it's you know some point I hope to go hunting too but yes please please send us some he says unfortunately the conditions of the deal with his friend were that all the awful from the first deer goes to his dogs which is a weird your dog doesn't give a crap oh my dog really only likes to do that I hunt my dog lead any damn thing you know what he likes the best now dehydrates what jackets again again with the nudging dehydrated lamb along is seen as its current favorite thing you can't go Can't Get Enough dehydrated and bred anyway unfortunately the conditions of the deal are the all the awful from the first year goes to his dogs by have all the other cuts now because I'm stupid I butchered this myself and since this is my first year it looks a little better than the first sushi I made but you know it's kind of beat up but certainly edible let me know if you guys are interested. Regards Lucas yes, we're interested when you like that. You like you like deer right? I don't think I've ever had it come on really? I will cook the hell out of that Lucas Santa way frozen. Yeah, like we're pretty much like in a K hole right now. Like at home. You know what, we'll get into this later, but like I haven't been able to test any recipes. You know, Chris Kohler sent us the tofu book by my new when thanks so much. We're super excited. I was reading through it. Then I realized, hey, you know what, I want to make tofu right now. But guess what? I have no kitchen. I literally moving. I'm moving. Yeah, yeah. I mean, not permanently, but like, it's because my wife heard my rant about fryers last week. No, I'm kidding. She doesn't listen to the show. But the more on that later, but the know what happened was we're moving across the street and the people who are buying my new apartment, they don't want my you know, commercial fryer, my commercial hood and my commercial range and all that stuff. So I had to rip it out of the wall people that was I don't want to call out who it is. You know, they're their relatives of mine. That's not the point. They don't want that they don't want it. And so, so I had to rip it out with my bare hands. So now I'm back down to dorm room skills. I got a toaster oven But I also have a seer saw. Oh yeah so can I see your only something? Okay, can I see your most things? What can I see everything

you gotta get to get into the I Know It's

Christmas she's already in the freaking Christian I don't even Thanksgiving she's cracking up and Michael boob lay like it's like the end of the world is coming with the boob lace Google's now yeah okay whatever I encourage you because whatever but like I'm saying like, you know like we're doing something exciting and you came by whatever whatever whatever whatever again now people now you know now you know now now you know okay John Stewart wrote in two cooking issues about a serious eats and I couldn't figure out when the serious eats post was but it was a Kenji all post and he says question one this is what it is is this I forget what they call it they call it something where they call it like a turkey when they call Turkey cheddar or something like that. Yeah, it's a roll Turkey it's basically a rolled Turkey Turkey breast rolled with a skin I can't I didn't see the original recipe to see whether he had meat looted or not. But you know, I've been cooking rolled up poultry for since you know, since I was a wee baby actually you know what, like even before I had meat glue shot Papan back in the day used to do Ballard teens of chicken that were stuffed with kind of like a dried fruit stuffing. And I used to make those things constantly like in my 20s like that was my go to I used to love making this is slightly different I think this meat glued but Mills you know Mills Noren formula, the FCI a good friend of mine, he back when he was at aka VT would turn any meat into a tube any any meat, you hand him a meat he turned it into a tube, he would take you know lobsters turn them into tubes, salmon tubes, chicken tube, turducken tube, beef tube and and so like and the reason is that it feels like the tube so much is that it cooks very evenly across it and so you know, knows how to very good meat gluing and rolling technique and it was actually his formation of tubes that caused him to be kind of like, like one of the top two they went back and forth Wiley and mills on who was using the most meat glue in New York City way back in the day. Anywho so you know, after I started cooking with knows a lot, I two I too took up the tubes of meat as a as a thing and so we used to turn you know, tubes constantly anywho so that's what we're talking about. So Kenji does a spiced on the inside rolled up turkey breast with the skin around it that you low temp cook and then deep fried, which is kind of the classical, low temp classic Well, it's the low temp way to cook a bird like that in in a simple fashion as opposed to the skeletonized Turkey nonsense that we do every once in a while. I don't I can't do that this year. I don't have a kitchen crazy sucks can't do at the lab we're not really set up for that the lab No no, that's like please don't do it the last the last time I think I told I told this story over the last time I did a major poultry project at the lab actually we doing yesterday? Yeah, but the time before that I blew up a pressure cooker and sprayed the way you think No no, no, I exploded the safety valve and it's it was all faithful of chicken grease everywhere. I can picture that as I could smell it and picture it right now. Anyway. So the questions the recipe calls this is Kennedy's recipe calls for 60 degrees Celsius for four to five hours and then deep fry for most tender cuts like chicken breasts and tenderloins. I think you you meeting me recommend keeping the time shorter to prevent machine it's thoughts on this and what would you use for the time temperature on a turkey breast? I'll just go through all the questions. First niacin, you know in whatever order my tangents allow me to question to the recipe calls for slashing the inside of the meat rubbing with spices then rolling it and binding it with twine would this be a good application for meat glue transglutaminase to bind it together better? If so how would you otherwise change the technique still rubbing still rubbing his vices then does with TG and row or with the spices interfere and or just be weird embedded in the meat? And question three if using trans contaminates which one would you use? ICRM G s t i and YG Oh Maya like that's a good rhyme they're available from John Stuart okay. So or is he did he call himself the other John Stuart wants well you know since I don't know but again like I said since I don't know the John Stuart that you're referencing, or whatever, whatever. Your our John Stuart, John anyway. Yeah, I would use meat glue on this. I mean, obviously you don't have to use meat glue. But then if you don't use meat glue, you don't have to tie it. Right. I mean, there you go. And then you can just roll it in. Make sure you get a you know, a polyethylene only plastic wrap if you're going to use if you're gonna make the rolls with plastic wrap and they're still on the Cooking issues blog in the low temperature section. There's a whole whole pictorial blahblah who's it on how to roll. I think I do a chicken there and also a Salmon show how to roll it. Make sure that you use a non PVC one. And smell the Polly's smell your plastic wrap to make sure it doesn't smell all stinky nasty, but the technique is all there and you know fairly simple to do, I would put the meat glue, I don't think it really matters as long as you're not coating it with so much spices that the meat can't touch meat, I don't think it's going to really matter. You can use RM Rm is what I usually use it to powder and you sprinkle it on. Because I don't know, Neil's would always say he hated the ones that were made into pace, because he didn't want to add a lot of water to the inside. But if you have a lot of spices, you can use the GPS, which is a slurry and you paint it on and you could paint it on, but don't paint too much. And that's the probably don't want a lot of moisture and then sprinkle the spices into the into the slurry and then roll it up and you'll be you'll be good to go. And with something like this, you could actually, you wouldn't even actually actually have to wait for it to set normally you would wait for something to set. But as long as you're not cooking too high for hours or so overnight, as long as you're cooking down here in the 60 degree Celsius range, you could very easily just heat set it, put it in the bath. And as it cooks through it will set and won't be as strong as it would be if you let it set in the fridge overnight. But it will be strong enough for the application that you have here. And then you won't have any twine marks around it. Right. So that takes care of questions two and three right. Now as to question one. All right, look, I'm sure Kenji has access to all the same programs and databases that you know that I have. And so his four to five cooking a four to five hour cooking time at 60 degrees is probably based on what looks to be roughly four inch diameter cylinder, right. And so the the issue is, is that he was trying to get up to the actual temperature of 60 in the center have a four inch diameter tube and that does take four to five hours however, right if you look at his recipe, so I'll say I'll give you the recipe here for those of you that are interested, you're going to just look it up I mean you know seriously it's it's right there. But preheat cvwd waterbath to 140 Fahrenheit that's 60 for you folks who cook in Celsius land add a turkey and cook for four to five hours remove and run under cool running water transferred to an ice bath to chill for five minutes. That's again old standard technique we used to do to not overcook the the meats removed from a bag and and add any congealed juices to the gravy ribs carefully and thoroughly pat dry with paper towels tremendous for more cylindrical shape if desired. Although I would trim after you fry it after he fried unless there's a lot of skin on the outside he oil to 400 degrees. It's hot in a large Walker dutch oven did not fill more than 1/3 of the way in order to allow for bubbling displacement. He's overheating the oil here because he's going to get a large temperature drops he puts it in.

Carefully slide the turkey into the oil using spatula and tongs it will not be fully submerged covering cook. shaking the pan occasionally until sputtering dies a bit, I would just lay it over the top or roll it in the thing instead of having to like me, I don't know whatever but that this is just these are just semantics choice and cook. Anyway, about two minutes adjust the flame to consistent 350. And then using a large metal ladle spoon the huddle there go over the exposed portion of the roast continuously until the bottom half is cooked and crisp, about five minutes. carefully flip and cook on the second side basting the whole time. So I guess he's covering it to get the temperature of the oil up faster by not having as much steam escape. That's must be what he's doing here. But you're looking at a total cook time of seven minutes at 350 degrees. And that is going to push the internal temperature of that it's going to make a nice crispy skin. But it's going to push the interior temperature of the bird up considerably. Which is why he's only cooking to 140 degrees. Now 140 degrees is too dang I looked at the pictures it's cooked properly, but 140 degrees 60 degrees Celsius is too dang low for 99% of the people who are going to eat turkey breast it's still going to have some of that weird translucent D kind of hue to it and you wouldn't want it that would still no no like the minimum you want to cook a turkey breast to in the real world in real life is about 63 degrees or even some people prefer 64 Dark meats you're looking at like 65 is the lowest Really 66 Some people prefer if you do low temperature cooking and you're careful and you Brian it you can cook the white meat up that high but you know whatever it is these are the general numbers of what you want to cook Turkey to now in my opinion. turkey meat that is cooked for longer than about two hours low temperature. It's not that it goes bad it's that it gets what is it the texture is not as good as if you tasted side by side with meat that was cooked to the same temperature and a shorter period of time. When you bite into it. It has a little bit of stringing as machines it releases its water in a way that I don't find as pleasant as I find ones that haven't been cooked for as long as some people like that texture because we've done a bunch of side by side taste test back when I was you know teaching low temperature cooking back at the FCI but it's just not. It's just not what I like what I would do and if you were to get one of these things like suevey down hash or poly sciences CV dashboard, whatever it's called now one of these programs that allows you to check it, if you were to just increase the temperature of the cooking water by a mere three degrees, you would chop the time down to around under three hours. If you were to then reduce the cylinder size from four inches to three inches, you chop it down to like two, two and a fraction hours to get it cooked up to the temperature in the center. Right. And that, it seems to me is a good way to do it, what I would do is do that and then ramp down the cooking temperature aggressively, or put it in ice water a little bit longer, so that you're not going to get an overcook, when you put it into the fryer, because it's going to be easier to drop that temperature a couple of degrees than it is to raise it without overcooking it. That makes sense to us. Because anyway, so that's what I would do, I would cook it to a higher temperature and then drop it harder and then fry it without over cooking. I think that's going to be better if you especially you want to make it for a quick crust development. So I wouldn't actually cool it in the bag or in the I mean I wouldn't call it in ice water in the bag, what I would do is cool it down to I would drop the temperature aggressively to like 50 or 50 to pull it out hot and let the steam flash off of the moisture flash off of the bird maybe even hit it with it with a fan or a hairdryer to put a pellicle on the outside. Do not use a used hairdryer on on food by the way because you'll notice that it throws little pieces of burnt hair. What happens when people are blow drying their hair is a hair particles get sucked into the intake and then some of them make it in and then they get kind of slightly incinerated and then when you when you fire it again. Occasionally we'll fire out these little bits of half burnt hair particle crap

that's how women get split in what overblow drying the hair

I hate blow dryers in terms of I like like they should just call them like you know kind of fruit food dryers that are awesome at that like french fries and everything. But like people tried to put a blow dryer on my head. I'm like how you doing? My hair will dry my hair will dry and like I'm not gonna get a cold going outside. Like do not blow dry my hair. Do you use a blow dryer? That's one of the reasons I like your stuff. No offense all you blow dry people out there they smell bad they smell like burnt hair. Yeah, I guess for that reason. Yeah, I mean like you know you're with me right blow dryer no good right? No way. No good we're good on food though. They're good. Good are that good to know but don't use a used one anyway. So that's what I had something else to add to this, but I forget what it is. Who knows. I'll think of it when I go to break in. Alright, we'll go to a commercial break come right back with cooking issues.

This is Chris Howell from Kane Vineyard and Winery calling in from Spring Mountain above the Napa Valley. Thank you for listening to this show. In our industrial world, highly processed food and why we support the values of heritage radio network. All of us it can encourage you to seek out individuality and beauty in everything you eat and drink. To learn more about us go to Kane five.com.

You and we're back calling questions. 27184972128 that someone 84972128 You want to know I'm one of the reasons why I'm a bad person. Right. Everyone else loves it. I hate Napa. I hate it. Napa Napa Valley. Yeah, yeah, I hate it. I mean, look, I like the people. I like the wineries. I like wine. But just that beating freaking sun. You know what I mean? Yeah. What do you hate about it? You just don't

like I don't like it sounds went to school at Stanford.

So you know, so she's probably exposed to it more than I am. Yeah,

I don't like they're they're really like clean, clean vineyards. You know, like very lines. I don't know how to explain it.

Now. That like the wine though. I don't know. It's also expensive over there. Right? What are we talking? We live in New York movies. Anyway. Now I'm gonna get someone be like you need nap up. I hate you know, what are you gonna do? I gotta be honest. You know, saying I gotta be honest. At class wrote in on the Twitter said couldn't use any advice or techniques for roasting raw peanuts to then be milled into peanut butter. And what temperature is it? Well, okay, so the thing about peanuts, thing about peanuts. This is another one it is one of those Deez Nuts questions I love, like anytime like I wish every week where it has some sort of like, not related question, right? Yeah, yeah. Okay. With and you know what? Like, that's probably the best one of the best songs. That's not the there's so many good songs on that. Um, but stars you're not a big fan of that whole genre. Even though you're from that area. Yeah. Is that why you don't like

it? I just don't like it. I just don't like it. Not my kind of music.

None of those None. No, Dre. No, Snoop. No. You're not. But you're also not an East Coast. rappers. Neither.

I don't like rap. Wow. Wow.

I don't know how the heck we hang out. Okay. So the issue with making peanut butter is you're going to want a fairly high oil nut. Right. So that leaves out the absolute royalty of peanuts. God's peanut, which is the Virginia peanut, which is a variety that says before on the show. If you have not gone out and purchased high quality, roasted, salted, please get the salted Please, for God's sakes get the salted, salted don't get any flavors on it though. These guys who make these Virginia peanuts, a lot of them they make all these ones with flavors, because they think that you need to flavor it but Virginia peanut, the texture of a Virginia peanut and the size and the way it explodes in your mouth when you bite it does not require any sort of crazy flavoring. It requires simply salt and your mouth to eat and a fist to shovel them into your face. Because that's going to what you're going to want to do with them. But Virginia peanut, even though it is the best possible peanut that I've ever had, like, by far, like so far and away above any other variety. They can be grown elsewhere other than Virginia, but they're just called Virginia peanuts. And you know, that's where I get where I get most of I don't know where most of them are grown. But it just blows the rest. They cost more. And they're worried that you're going to here's what's going to happen. You're going to go on the I hope you're going to go on the internet you've talked to I have but like but some people they don't know, they don't know, go on the internet's you're going to look at it. And you say why the hell does this peanut cost so much? And then you're going to get it in your sales? Oh, I've gotten it right. That's what I did. Oh, okay. So anyway, so don't get those for peanut butter, because that's a waste anyway, of the amazing texture. And the Virginia peanut, I think doesn't have is kind of a high oil content. If you're going to want something higher like a Spanish peanut, or something like that in oil, I would recommend roasting, if you're gonna make peanut butter, you can put the salt in later. So it's not not a problem. But everyone seems to say to roast it at 350 Fahrenheit, which I will man I should have converted that to Celsius because at classes in Japan, I think anyway, should for like 15 or 20 minutes. As opposed to in the show that you know the peanut board and all that recommends going for 30 to 35 minutes at that same temperature 350 however, they don't tell you the real secret of roasting a peanut and Cialis doesn't apply at class for peanut butter. Oh, and by the way, if you have a peanut that doesn't have as much oil, it's a simple matter when you're grinding nut butters to add a little bit of oil to it. And we used to do it all the time when we were doing for instance, we would get California almonds no offense because I've had some good ones why, you know, from labor his his grandpa's and an almond farmer and he got some really good Goodness Goodness. But the thing is, that majority of the California almonds that you get are some variety that has a very low oil content because I guess I think that's what Americans want like as opposed to mark Conas where you can see the freaking like oil on them. So delicious. But they so that those nuts that you know the average those nuts the the average California almond there is almost worthless to make a butters out of because so low oil unless you add back a lot. Even pecans, which are fairly high low, we would have to add some oil, remember that we were making all the stuff you'd have to add some back that we would save a little bit of the last batch and make it kind of like trying to get a perpetual motion machine out of it. And we used to pre grind it and then put it into santha to get a really which is you know my launcher to kind of take oh you know Italy, Italy, you know like a doll Italy thing anyway from from India. And we used to get really good really really good texture nut butters and we would spend them in a centrifuge and get even better awesome textured nut butters. We used to roast them all beforehand. But anyway, so but none of that is going to help you if you want to put sort of like do you like eating peanuts in the shell?

I don't like not so much. I don't like peanuts. Oh

my god. What about you guys in the engineering booth over there? You founded the shell the in Shell peanut? Oh, definitely. Yeah, baseball style. You know, out there shelling in the friggin nutshells are everywhere. I like anything where you're supposed to make a mess and there's chaff everywhere, right. Yeah, yeah, but you don't really when people eat the peanuts on the subway like, no, no, they should be shot in the face. Yeah, I mean, a lot of violence exists shouldn't say that oh, that's a turn of phrase I use not on the air typically, but what I mean is is they're bad people. They're not bad they're rude they're not thoughtful people. I take that back what I said there's no right anyway, but my point is is that you should not I don't like people eating any freaking thing on the subway at all. No, I don't want to see people I mean look if you need to take a sip of water no problem, but I don't want like I don't know I don't want a baby

that needs to breastfeed

you know what stars is such a free See what I'm saying people Anyways, my point is I don't like I don't like to I don't like you know what I really hate I hate the I hate like the like to take out food container open in the subway and the entire subway. Someone's like hey girls next to me yesterday. Yeah, so gross. Yeah, it's always like the high like vinegar sauces and stuff. You can smell the fried goods you can smell all over the thing or like Subway sandwiches. I see that a lot that friggin messy. They're messy people anyways. Just don't do it. Right Joe? Just don't do it. No way. How do you oh yeah, wait, wait five minutes. Yeah, wait, but when you're when you're outside or sitting at a picnic bench outside like like the peanuts in the shell. Anyway, the worst though, is when someone hands you one and they're not assaulted. Don't you hate that? Hate that? Yeah, one assault on this sucker. So here's how you do it. If you want to stop the nuts before you roast him. The simple kind of boneheaded way without technology is to just soak it in a salt brine for a long time, then, you know, rinse them off a little bit and roast him right that'll work. Oh sorry, dehydrate first below roasting temperature because if you don't get the moisture back out before you roast it, you're not going to be able to get all the moisture out before it gets to brown right. So you need to take them back down to a normal kind of ambient moisture content at a low non roasting temperature. Either in a dehydrator or on a super low oven with it with the lid of lid with the door open with it with a towel. You know how you do if you don't have a dehydrator and let them really dry out before you roast it proper at like 350 but the baller really Billy Billy Billy baller way to do it is to throw the peanuts and a brine and whatever other flavors you want into your vacuum machine and do rapid infusion into the peanuts and you can infuse them almost instantly so you don't have to wait for the stuff to soak through like you would with a normal brine that we have to wait hours for the for the brine and make it through so then you could do you can make your brine suck a huge vacuum let the air back and boosh the Brian will be pushed into the peanut dehydrate in a low oven until you break one open field make sure it's dehydrated and then roasted off and you're good. Oh we have a caller caller you're on the air. Mr. Dave Arnold. Howdy

Jeremiah bullfrog. How are you sir? Hey,

doing well how's that? How's it down in Miami land?

It's a balmy 81 degrees

Nice nice. What's up

just call the chat. What can I get my hands on one of those Sears all sir.

Well, so we're still making them by hand in the basement of the lab and 54 elements. So right now.

teeny little bowls with with glasses and tweezers are assembling them as we speak.

I like to think of Piper as an elf with glasses and tweezers. But yeah, so literally that's what we're what we're doing so right now we're we right now we only have a couple we only have a couple that we're using for shooting because we were doing the we're finishing the Kickstarter shoot on Thursday and it's going to go up on on Black Friday Black Friday but miss your Bullfrog you are definitely on the list you're on what

you're what you're saying is I have to send Santa Claus a letter and proclaim my love for all things that heat stuff up very hot Yes, yes

yes, it's true. No and also like Well here's a good question. So technically in a food truck you're allowed to have the the handheld propane tanks technically

it is are you asking me Are you telling me because I sure as hell don't know

I was asking yeah I was asking you know I don't know but the yeah so we're what are we looking at delivery on this thing? April we're gonna try to get April yeah so we're the Kickstarter will be over right around the Christmas time and then we're looking for hopefully really that soon hmm wow, we're gonna be busy but the ones that we make now you know the proto ones are literally they're all welded by hand in the basement and so they're us what's the what's the the PC turnout budget their budget the not the materials just the you know the workmanship and that but we're gonna get them actually made you know for real in we don't know where we're we have a couple of factories we're looking at it but we're gonna get

what you're saying is for real for real? They're being made in China in some basement by teeny little Chinese. Oh,

yeah. could possibly be made in India by small Indian elves as well. It's not sure because both both China and India for many years was kind of the stainless. It really the the issue is is that you know We can get fairly competitive price on like the high the high tech stuff like the, like the insulation and the and the, and the mesh that we use. But stainless fabrication is just completely priced out of existence in in the US for this kind of a thing. And so we you know, that's the kind of stuff that traditionally you would get a lot and like a lot of barware has made in India. But over the past decade or so China has really kind of rocketed forward to challenge and I think they superseded any in terms of their stainless manufacturing, at least in terms of what's imported into the US in the cookware department. So it's, it's a question of which which one you're going to go to, but it's just phenomenally you know, the tooling costs and everything are phenomenally expensive. And since we don't know that we can make enough of them to afford the initial kill on the initial cost on the tooling for a US operation on that. We just don't know if we can do it. We're looking to hopefully assemble here though. It's just

gonna go bonkers. I mean, you're gonna put that thing up. And it's just going to exceed anything that I think Do you ever could have imagined, you know,

not from your lips to God's ears, brother, from your lips to God's ears, but don't worry, if you want look, look, you know, Jeremiah, oh, friend of like, oh, friend of the block back in the blog days, you know, at the French Culinary Institute. So, you know,

I believe I believe I sculpt with with the guys up in the lab at one point

you did. And also, if you remember, you were the one that made us test out whether or not agave syrup was indeed I did indeed make a difference in margaritas.

I just wanted to drink margaritas that day. I was a little hungover. And I was like, let me just throw this out there. We'll all be drinking margaritas. It's gonna just you know, it's gonna turn this class up a notch.

Yes, true. Did I ever tell you that I found out that figured out the science behind why they're so different.

I believe we were having cocktails during ICC. And you did? You could lay that theory on. And I'm gonna type it out on my own. I I'm a big Margarita fan. Yeah, well, I'll do. I'll do my own research. And we'll we'll compare notes. Alright.

Well, I'll tell you, I'll tell you what I think just for the benefit of the folks out there at the Agave is extremely high in fructose. And fructose is interesting as opposed to sucrose in that it sweetness hits you right away and then leaves very quickly. So what if you use agave, you're using something that's very high in fructose. So when you drink the margarita, you get a real hit of sweet right away, but it doesn't linger whereas the lime lingers so you're not left with a cloying sweetness, you're left with this kind of lingering lime flavor in the margarita. There's still some backbone of sucrose there from the Quatro. But like the initial kapow hit of the, of the sugar that you've added is in a fructose form, which seems what we thought seemed to work well in the margaritas back in the day. My theory was to it. All right. All right. Well, you're on the list. We tell you, when you get out an

order in, you put an order in for Margherita pizza. And after the show, just eat that for me. So I feel like I'm part of the group.

Well, I'll tell you what, we're going to do a food and wine shoot, but next week, I will I will, you will be an official in absentia crew member here and we will order a margarita pizza all pounded for you. All right, brother hammered

by. Take care, guys. Thank

you. All right, cool. Talk to you soon. All right now what we're talking about. I don't know who the hell knows what I'm talking about. Alex wrote in last week about fryers, and I gave a long spiel about how, you know they might void the the insurance in your house and that they they could have safety issues and go and apparently I mean, I don't frankly, I'm afraid myself. You convinced yourself? Yeah, I'd already purchased my new deep fryer for my you know, like half the good but look like it's kind of like who I am. That's like, you know, like, that's, you know, whatever. Anyway, so here's what he wrote back. Hello, Dave. So last week you answered my email about fryers and my wife skipped past your comment that a fryer is a good idea for cooking shouldn't skip that part. You know what I mean? And leaped on the Burning Down the House prospects valid point wife has valid point. So large deep fryer in the home no longer appears to be a viable option as I've never seen a countertop deep fryer with recovery times useful for frying. It looks like I'm back to stock pots and Dutch ovens. While the thermal mass of cast iron is appealing. I've seen some sources online that iron will react with the oil degrading the quality or importing all flavors. Is there any truth to this? Yes. But also what is the chemistry behind oxidation going on in the fryer oil that makes it break down and turn out? Okay. Look, before I before I get into it, let me let me just say I looked around and there is I forget whether or not you said you lived in an apartment or you live in a house right? Because one of the things I've always maintained is that if you live in a house with an outdoor space, like that's where you should put your fryer right And there's a company from Homer Louisiana. These guys are crazy. They're crazy. They're called r and v r and v like RV like recreational vehicle but not recreational vehicle like R and ampersand V works in Homer, Louisiana. Their website is Cajun fryer.com. So you already know it's gonna be good. The website website like Cajun fryer, how could I be bad. And these guys, so it's intended for home, right, which means it's not going to avoid your homeowners warranty because it's intended for home. A real honest to God, outdoor, so it's got a cover on it. A propane fired tube, a deep fryer with a cold zone. It's friggin nuts. It's awesome. It's not even that expensive compared to other commercial stuff. And it's meant for home, so you're good to go. You just have to fire it up, not inside, it's not meant to go inside. These guys also have some insane grills. They also make a crazy pressure smoker. That looks like a giant autoclave and uses like burbling percolated water, I don't think the pressure is that high, I couldn't figure out from their documentation cuz they don't tell you how high the pressure is, how high it is. And I could have calculated if I knew exactly the height of the water that they're pushing through to generate the pressure, but I couldn't say whatever. I couldn't do it. But those guys are genuine nut jobs making those fryers and so I would go to them. Another thing I should tell you, is that I also forget whether or not you said that you're good with building things or not. Do you remember I remember stuff I don't remember. What you can do is what you can do is build your own fryer. And I've done this. So what you here's some here's some basic basic math for you, my fryer are the one I just threw it out. But the fryer that I had in the fryer that I'm going to get has approximately 90,000 BTUs for about five gallons of oil, about 3540 pounds of oil. And what that means is you're looking at around 18,000 BTUs per gallon. And that equals about 5.2 kilowatts. That is a friggin lot out of, you know, as you rightly say home fryers, they don't have really the ability to heat that much because you're looking at roughly 1500 watts max 1.5 kilowatts. If you have a 220 circuit, then you can, you could probably boost that to about three kilowatts. Now you're getting close to the amount of power you need to heat a full gallon of oil. So here's what you could do. If you're handy by a temperature controller by to write you want. You don't need PID, you don't want PID, you want what's called a bang bang controller, something that turns the heater on and then turns the heater off when you're done. Okay, strap, one of the strap a control bulb or a sort of thermocouple directly to a heating Oh, go on mcmaster.com Get the longest you're gonna be to 20 for this not 110 to 20 Get the longest bendable immersion heater that you can get at the highest power that your 220 circuit can deliver right. Now you want to bend you got to get a pot you want to pop it's tall, fairly tall, for its for its size, right and then you're going to put a a great a rack in it, you're going to want to bend like special legs for the rack so that the rack sits fairly high in the pot right below that's going to be your cold zone right and then you know a couple of inches give yourself then you're going to rest the tube heater the longest one you can do you bend it into something that fits into the pan the reason why you want it long as you want the longest surf or the biggest surface area possible. If you really have skills, you can put fins on it but don't worry about it bended up out you have a thermocouple that measures the oil temperature and then a safety one strapped onto it to shut the thing off. Make sure it's Bang Bang as soon as the oil temperature drops, you want it to go on full force you don't want any PID action because it's going to slow down your recovery rate. Then you can do things like measure before you start frying with it. How you're going to be careful if you're if you're worried about electrocute yourself don't do this. I mean this is not safe. This is just something you can do at home anyways. I've done it before and you can make a relatively decent deep fryer if you were the cold zone if you have if you're handy if you're not worried about things and of course you are though because if your wife doesn't wait if the fresh probably also doesn't want you to be bending tubular immersion heaters and and hooking them up on your stuff but whatever. It's a good project. What it does is started shaking your head and saying that I'm a jerk. Okay, back on to the pots. If you have dings in the enamel, you're going to have some iron iron is reactive it's not nearly as bad as copper copper is like the ultimate enemy. I mean if you think about it, what happens? Old commercial deep fryers were regular steel and not stainless and you'll get a layer of polymerize oil on the steel that would just never go away. And then that would that would kind of protect it from further degradation but in general you're going to want to go stainless enamel should works fine, you don't really care about how much heat is going to build up. Because you're using the thermal mass of the oil, you're not really storing so much energy in the cast iron, so I wouldn't worry about that too much. So I would also recommend going online, it's a little bit outdated and getting a PDF copy of the Eagan press, which is put out by the American Association of serial chemists, fats and oils, books, it's extremely readable, and they have a whole section on deep frying. So you know, basically from them, what's going on is hydrolysis in the fat oil. So water is coming out of the fat oil and the water, especially those high temperatures is a causing breakdown of the fat into free fatty acids, you know, which are then cause oil breakdown. And so you know, hydrolysis from water is one of your enemies. Oxidation is one of your enemies and this stuff's accelerated at higher all this stuff, celery at a higher temperature, polymerization of the oil molecules is another enemy. And then also as you fry more especially at higher temperatures on a pan, you're going to have food particles falling apart rather you get a food particles falling to the bottom since you are supplying the heat from the bottom, the hottest part of the oil is exactly where you don't want it to be where all the settled crap is. And so typically what happens is is you'll get very fast oil breakdown you also because you don't have a high enough power to recover fast enough your oil, you're going to be constantly overheating it and even minimal overheating of oil is incredibly bad for for the life and the taste of the oil that you're using for frying. So that's just kind of a a general range of kind of what's going on and how you're getting shafted. Like I said started again, stars Please Like I said, the best way around you know, the best way to help yourself even in a home frying situation is to go to a commercial supplier go to someone who supplies restaurants and get commercial grade frying oil where they've added they've added antioxidants to it they've removed the fatty acid components that are the most likely to degrade quickly and they also they sometimes add anti foaming agents which also prevent the oil from breaking down and so though that professional fry oil is so much better than the stuff you can get at the supermarket that that that stars and I've considered actually just buying a bunch of and selling it to people like like we know what we're doing because it's so much better. You have to buy it in five gallon increments so if you're using it you know relatively quickly stored away from light it shouldn't be a problem they come in plastic cube they've come in like square cardboard everyone's seen these on the street when you pass a like a like a fried joint you know like our you know, whatever place it uses a lot of fryers you'll see them on the on the curb there. They're this cardboard cubes with with a plastic cube Taner in the middle of them and that stuff just fantastic. So if you get a hold of that you're gonna have your fry game is going to go up immensely. Right away. What do you think says you should does like I don't care. I don't Okay. Two more babies.