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.

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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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Hello, and welcome to cooking issues. This is Dave on your host of cooking. She's coming to you live in Bushwick Brooklyn, Happy Thanksgiving episode joined in the studio today witness Tasha the hammer Lopez and Piper from Booker and DAX lab. How you guys doing? Good. Yeah, we got Joe over the engineering booth. Joe, how you doing?

I'm doing well.

What are you going to do for the Thanksgiving?

Oh, I'm just gonna go back to Baltimore. Visit the family. Nice. Quiet Thanksgiving. Yeah. Yeah. I'm excited though.

That's your excited voice.

I'm excited though. Yeah, just like that.

Yeah. All right. Nice. Nice. And Piper, you're doing what? What do you do? You're gonna go to Vermont, Vermont. Yeah, yeah, I've heard that they have no internet and telephone in Vermont. Is that true? No.

no paved roads either. No, no, no.

You gotta go to New Hampshire for paved roads. Oh. Yeah. Yeah. For those of you that haven't tuned in before in pipe design, you know, they got a kind of a hate hate thing going on between Vermont and New Hampshire. What's the only thing that they can agree on their?

Main? Yeah, and

what about Maine? It's a dark wilderness. Actually like Maine quite a quite a lot. I enjoyed Maine, but I don't come from up there so I don't have to worry about it. stuff. What are you gonna do parents are here. Oh, wow. We'll just leave it at that. There's a year they rented a house where? near New Haven? And who's gonna make the turkey mother? And how is your mom's turn

to talk about it every year. I'm not gonna talk about it. It's great. It's a lie. Everyone knows. Everyone knows that.

It's a little dry. Yes. A little dry. That's my next band name. Little dry corner questions. 27184972128. That's 718-497-2128 I'm actually going to a potluck family thanksgiving thing so I have no idea what the food will be like at all. But I do know one thing. I am driving there and driving home again from it which means I will not be having any wine at Thanksgiving.

That's that's the best. What are you bringing as part of your potluck?

I have no freaking idea. That no idea. I just put like like people I have like Thanksgiving, as it should be for a food person is one of my all time favorite holidays. I love myself from Thanksgiving. Uh, and this year I have not had any time to devote to it at all. But what I do have is one of fabric Mars heritage birds that I'm going to cook as soon as I get home. So hopefully maybe before next time I can talk about the home cook but I'm a big believer if you go to somebody else's house for Thanksgiving, and you don't necessarily get the turkey you want that's all about the fellowship, but you should still try to bust out one good Turkey year just as a proof of, you know, proof of skills, you know, I'm sayin? Yeah, yeah, right. The three of us did. We didn't talk about it right. We didn't talk about the photoshoot we did a Food Wine did we? Yeah, we did. We did a little turkey with the with the gravy packet on the inside where we took the gravy pack and made the gravy packet with gelatin. Yeah, well extra gelatin and then and calcium. Cut it it was said it cut it into blocks through an alginate to put a heat proof like thin layer around it. And then did the very finely pounded white meat turkey right around the meat glue right around the gravy pack. And then we did the dark meat turkey then we did the skin. We did the cook off we then we dried off the skin. We hit it with the sizzle. Sizzle sizzles Sears all and then we oh this is the fun part stars made Parker house roll dough and I made my mom's stuffing and we pack the stuffing and we put the Parker house rolls around it and then we could just taste pretty good. I mean Piper couldn't tell because he's not allowed to

you know Yeah, I can eat the crannies.

Oh paper made crannies. Which registered trademark patent pending not really not really patent pending. Not really register trademark either. But that's really simply stuff that stuff. Stuff was simply just mix the we made the cranberry sauce, strained out the solids and mixed it with mayonnaise, right? No. What know what do you do?

All right. Yeah, I strained out the solids and the cranberry sauce and when when it was not set, but still a little bit warmer. Put the yolk in there.

You made it from scratch, scratch, you didn't mix mayonnaise, you made it old school? Is it because I yelled at you that the guy that bow made it the trough of man is back in the day it made you feel bad about

it. I mean, you set that as sort of a precedent. Yeah. Now I thought particularly

easy way out. But it turns out, Piper Piper did me proud and did not take the easy way out. And it was delicious.

It was really good. Yeah. I want to do it for my family, I

think yeah. Why don't you can you fit the recipe into Twitter. Can you get it that short? I did the whole thing for steak once and Twitter sounds like now she's looking at now. You can do like two tweets. No, I

bet Piper can't do it. I

wanted to be That's what I'm saying. You only Piper can do it. One tweet. We're struggling with tweets right now.

What if I just wrote it down and then took a photo of it?

That's a weak tweet. That's weak tweet, retweet. The whole point of the tweet is to try to get within the medium, which is the well no, I'm just gonna try to come outside of it. Piper's gonna send out this damn recipe one way or other. And in order to get it I'm not going to put it on the Cooking issues, tweeting, feed, you're gonna have to go follow Booker and DAX Lab, which is where the seers all thing is, is going to be going up in two days. Well, two days in like five hours sick two days in like eight hours, whatever it is midnight, midnight. On Tuesdays and Thursdays Friday. There's Friday Black Friday. So you want to talk about what's going on with that.

I mean, if you're following us on Twitter, you already know that we've got a lot of big names using the Sears all loving the Sears Hall. And we're gonna launch it the videos coming together. The page is coming together. It looks great. I'm excited.

Yeah, you want to tell him about our sushi chef friend.

Sookie Nakazawa Yeah,

they famous for? He worked at zero. He was the guy who made the omelet. By the way, stars and I have eaten at zero the omelet? The tomato there is in fact different from any other one and delicious, remember was kind of fluffy and like almost like a cake. I mean, I think that's actually one of my favorite things about JIRA was the tomato. Delicious. And now the the the developer I guess the master of my favorite tomato now uses the sizzle.

Loves. He's got a restaurant. Somewhere in the West Village.

Yeah, here. It's hard to get into the right. Yeah, hard to find. It's on Congress. Oh my god, they look look people. See, here's the problem like people are telling you inside jokes on the radio. They were in a taxi cab with a famous chef who is known for having a bit of a temper and the taxi driver was unable to find an aqua Salish sushi restaurant and so there was hilarity ensued, right? Yeah. And by hilarity I mean anger and

fear, but he loves Microsoft loves the sizzle. doesn't put any tastes on the salmon skin and crisps up with it. It's awesome.

Oh, maybe someday we can go eat some see how that see how that works out for us. I'd love to. Alright, so

a real quick before we move on I just want for our first time listeners. I want to jump in and say a So what is the Sears all? Why do we want it? Et cetera.

I love the idea that we might have a first time listener. I feel like we had like we had. We just lose them all. So somebody wandered in here. Yeah. Right. Yeah. It's like what is this? So a Sears? Oh, it's a good point. A good point. Jaylen. Thanks so much. The series all is an attachment to fits on a tour. So for years, right? If you're doing low temperatures, Suvi cooking, especially at home the way I used it. Honestly, the way I used to finish a steak or anything fish, poultry, anything that I would do cvwd deep fry, only way deep fried, deep fried, deep fry. Right, that's crispy and delicious love deep fryer. Problem is. Not everyone has a commercial deep fryer in their house. I mean, I guess because of like what I said before a couple episodes ago about insurance reasons or whatnot. Some people don't like the idea of frying things, finished franc things for severe, they're wrong. It's delicious, but you know, whatever. And most people don't have power output enough to heat up a pan sufficiently. So many charcoal grill is a good option. But, you know, a lot of people can't do a charcoal grill right away or they don't have one or they're in an apartment or something like this. So a lot of people turn to the blowtorch. A problem with a blowtorch is it creates what we call a torch taste on the meat which would be a very, very characteristic torchy fuel taste that, you know, our friend erielle at UC Davis did some work for us. Thanks. Thank you. No, thank you. Well, she showed that in fact, it's not the fuel itself that's causing it but the intense heat of the flame is creating combustion flavors on the meat itself. So we have this item called the Sears all which plugs onto a torch we recommend the Bernzomatic ts 8000 ts 8000 Because it's 12,000 BTUs. It plugs on this thing and it turns it into a mini handheld IR boiler basically waiting. Yeah, yeah, I know I'm talking about okay. Now for some questions. Rory Ray Ray Mears writes and about Jews hated the cooking issues team. My wife just bought a juicer not the agar type of the type of the phone spinning blade. My question is how can I preserve the juice for longer than a few hours? I've tried searching the Google but I get a lot of mumbo jumbo about how you shouldn't try to preserve it. Because of its magical life giving nutritional properties are so fleeting. However, I only drink the juice because it tastes good. Is that not reason enough? So what are my options to get it to last say one week, I have ascorbic acid on hand although I have no idea what sort of percentages to use it in. And I also have a CV and no qualms about hitting the fruit juice hitting the fruit prior to juicing. Or in fact the resulting juice I'm keen to make bulk lots of tasty fruit Apple orange and or veggie juice whatever sheep at the market on the weekend to last a week. Love the show. As always keep it up regards Rory Mearns, okay. Oh, and PS I'm gonna read the ps4 Answer the question because I love it. PS on these nuts because we happen to be listening to the episode with the rant about Virginia peanuts while driving through Virginia on our US road trip holiday. I want to take a US road trip holiday with my kids, but my kids would never be into it. Like I want to do all that crap. But maybe in a year, maybe a year do you guys do have any kids? The road trip around the country.

I've done it recently, but not as a kid now as a kid.

So I'll get into it later if I have time. Like all I'm saying is is that I used to do it and I appreciate they did now but it's boring as hell to sit in the back of the car and watch a bunch of stuff go by. So like when we drive with the kids, the kids like they have their faces buried and iPhones and iPads and like my wife and I look around or fishing or we look at the look. And then they didn't really care. And then like I remember back I'm like yup, Jim That's my wife. I was like, Yo, Jim, I mean, I remember not giving a crap when I was a kid. Right? But you guys don't have this experience to share with me because you didn't do that. No, no. Maybe Joe did you do that stuff? And then he's away.

Um, you know, not really like cross country road trips. But you know, we drove couple hours here and there where he borders crap in the back. Oh, it depends. I also get carsick so that's kind of my main memory. Feeling. feeling nauseous? Sweet. Yeah, sweet. Great times

driving and puke. And that was that great southern rock band. Remember that driving and puking? Yeah, was it driving and crying? I think was driving and crying. Yeah. Should have been driving and puking. Good band. Okay, we have to be listening to the episode with the random Virginia peanuts while driving through Virginia on a US road trip holiday. My wife said Yeah, right. How good can the peanuts really be? I don't know that your wife speaks that way. But that's just my voice when I imitate people and exactly, it's exactly what my reaction was. Within 10 minutes of that we stopped at some tired looking roadside shop and picked up a can of the goods. Wow, we were both blown away. They were so insanely good. And just as you described an unfamiliar but satisfying snap to them. Virginia peanuts. Nice. Okay, now back to your question. So just one note on juices you mentioned orange and obviously orange, you're going to juice it in a different way. The Be careful when you are juicing oranges because some oranges specifically some navels. Some tank loves on orange for some tangerines. Others will The juice will bitter over time. So you just, you know, just test a couple it's it's variety dependent, you know, you just test it and if after a couple of hours it hasn't gotten better, you're probably you're probably okay but it's just something to note on some citrus fruits and some will undergo post. Post juice bittering some tangerines, I don't know whether clementines do I think some clementines do a lot of navels do anyway, just to be aware of ascorbic acid is going to be your Lifesaver on a lot of these things. I wouldn't do a pre I wouldn't do a pre juicing, heat step on it because I don't you know, you're not going to get mold growth that quickly on your juice in the fridge or in the freezer as long as it's not moldy to begin with you wash you wash it thoroughly. If you want to do a sanitized step if you have a non flavor of the of the one of those fruits, Sandy fruit, what are those things called you ever seen those things those fruit, Sandy, I never used them. I remember seeing them. They have them. They're like solutions. You can dip like salad and stuff into if you're pregnant, and then it doesn't like but I've never used it. Some people even use like a week chlorine, dip it in and then let it air out. I never done it. I never done anyways. But you can do it and juice it. Then I usually way overdose on ascorbic acid like way overdose on ascorbic acid, like to the tune of about a teaspoon per liter right? We say it's about what we do pipes. Yeah, it's a lot. It doesn't have too much flavor doesn't have too much flavor. But you know, it does juice you up on vitamin C. So you can you know pee yellow and maybe live forever. Although Linus Pauling did not live forever. Last Pauling was the famous two time Nobel laureate scientist who well the second one he won was a Peace Prize. But he thought you could greatly increase longevity and reduce disease by just mega dosing on vitamin C, you know what happened him

up, eat out a bunch of vitamin C and then died. That's pretty

accurate, although he did live to a ripe old age, and was you know, one of the smartest scientists of the 20th century anyway. So they go last point. So anyways, so I usually add about a teaspoon per liter and stir it in. And if you want to keep it for a long time, I would say cold vac bag it and then freeze it. When you when you do it, the best way to freeze it is to VAC bag that juice and then lay it on a sheet tray and freeze it flat in a sheet. And that way they stack very well in your freezer. And also when it comes time to thaw them, you're only thumbing through, you know, like, I don't know, like three eighths of an inch to let you know three eighths of an inch roughly is what we usually do them at three eighths of an inch of stuff that you have to throw out in, in running water in order to get the juice usable again. So that's what I recommend and juice lasts a good week in the fridge. Depends on the juice to mean like grapefruit juice. We think week Piper and orange juice couple days coming through the freezing, freezing, freezing flat in Vax. Yeah, good. Apple juice would last a good week. Oh, yeah, it sounds like you're gonna get mold Piper would add, what would you add to as preservative, you really want to keep that sucker?

sodium benzoate, potassium sorbate small amounts super micro like 100.

Now, we only need a small bit because you're really only preventing the slightest Look, you're not trying to keep this sucker. You know, yeast proof and a shelf stable application over like a zillion years, you're talking about keeping this sucker in the fridge for a week. So the amount of stabilization you need is minimal.

I wouldn't I mean, if you're doing it for a weak I wouldn't put anything in. But if you're gonna have it on the shelf, I mean, you want preventing its microbial growth.

And remember, there's also a they're not carbonating it so like when you're doing benzoate nosode application, which is what Piper's done most of the research on, you know, the carbon dioxide is also a huge inhibitor,

right? So it's actually the sorbic acid is a huge inhibitor to it's really going to protect Yeah,

but it doesn't last but it'll last a week. Yeah, ascorbic acid doesn't last over time it gets it gets used and then it's over. But I also agree that I think you're right on point. I only drink the juice because it tastes good. That is reason enough. I don't believe in any magical life giving nutritional properties. Although I was teaching a bunch of kids at taxes, third grade class, and this one kid he asked me he's like, do they make any machines that use juice as a fuel? I was like, You are a machine that uses juice as a fuel my friend. Third graders are awesome. Anyway. I was explaining steam engines.

I love it when they learn about food. Yeah, young.

Yeah, young juice. Okay. Next it was a it was an okay answer says yeah, yeah, she was like, I really I don't care. I don't care. Matt from Chicago writes in also about nuts. Not a not DS but just It's nuts. Hello, Dave and all the people who can unlike Dave occasionally be absent without thereby causing the whole show to skip a week. Ouch. How I was started ever missed one. Have we? Have you ever missed one? No. I think I feel like I've done it once where you have to look it up. Okay. You mentioned on this week's episode a desire for a nut question every week, you're probably being facetious. But nevertheless, I'm here to do my part now like no questions, right? But yeah, and we got another one after this too. Awesome. Two more nut questions if we get to the last one anyway, I seem to remember in one of your early episodes, a brief reference to a book which covered methods for making not merely actual tofu but very tofu like products from things other than soy such as nuts, speaking someone who is allergic to soy and all emanations there but nevertheless interested in experimenting with tofu SK ingredients in the kitchen I've searched through the archives has been unable to identify which episode this was let alone which book so I'll just come out and ask what information sources would you recommend for someone in my situation and my merely hallucinating this discussion when the shows pass? Is there any consumer intelligent home cook oriented literature which provide a useful guide to the production of food I like fo flew as a term, Matt from Chicago wish PS I feel sorry for whatever poor deluded misguided persons wanted to remove your pro gear from your old apartment kitchen, I for one would happily pay a premium for such occasion. Stars was like you're preaching to the converted over here. Okay, so the so here's the thing that I did talk about that. And my thought was that it's in Modernist Cuisine in the, you know, the massive tome that is Modernist Cuisine. Here's the problem. As I spoke last week, when I moved apartments, and all of my books are still inboxes. So I didn't get a chance to go to the book and search it but my recollection is that Modernist Cuisine has a section not merely on reforming tofu tofu with transglutaminase, but also on making alternative tau foods from other legumes and other things like that. Now, it's extremely obvious that you can get tofu like textures from almost anything you want any nut milk you want, by setting it with the appropriate agents. But I assume that's not what you're talking about. Assume you're talking about making an actual tofu like product that uses a coagulation as as the technique now I myself have experimented with peanuts, and the result was delicious, but the texture was crap. It was worthless useless. Like I tried it only one time and also clogged. It wouldn't coagulate hard enough so it clogged my draining my draining tiles. So and also mine when tofu book also packs them all my tofu references are packed. Actually, I found shortleaf but he doesn't believe in any of that stuff. Anyway. So next week, hopefully I have the books unpacked and I can address it again with the tofu but my guess is is that if you took a protein like something like peanuts and tried to make a peanut food and you added transportation, it's when I was doing my experiments was well before I started working with trans contaminates, this is like 2000 is like 2000 You know, when I was doing this stuff, and like, you know, 1213 years ago or something, so I need to really revisit it maybe with trans contaminates I'm sure you could get peanuts to set harder with if you use TG What do you think vibes? Yeah,

I've gotten milk to set with it in a centrifuge.

I'm assuming I don't know Matt, whether you have a centrifuge or not, but we'll well I'm sorry, but everything is put into centrifuge. What do you jerk? What do you man Piper, Piper, okay. Take a break. Really? Alright, we'll come back from the break with more cooking issues.

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Thursday grass fed beef pasture raised on 150,000 acres in central California Hearst ranch grass fed beef free range sustainably produced humane transgressive the beef the authentic flavor of the American was

hell yes. Cooking issues love that song. Love that first branch ran fed beef love that stuff. You know what were the people you don't know this guy yet maybe you've heard him speak about it but Phil Bravo. friend of ours, kind of friend of the show not really a friend of the show. Friend A friend of the mustaches the person that the show that mustache is currently anatomy of stone mustache and Piper fed Jerusalem artichokes to to mess with his insights. The he has possibly one of the great radio voices of all times and he was supposed to come in to the show today and read the questions for Thanksgiving. His voice when he wants it to be is a dead ringer for a thermal Ravencroft who you might know as the voice of Tony the Tiger. In fact, yesterday Phil did their great which was I almost fell over. And I've heard that he does, you know, like a life changing Mr. Grinch rendition, by the way. I don't want anyone calling in and saying that the Grinch is is Boris Karloff look. The voice of the Grinch is Boris Karloff. Right, right. But Thurl Ravenscroft is the song right? And that's why it sounds different. That's why the song sounds different from the voice

well, the song is in second person and the Grinch is typically in first person

with the analysis correct from creative writing major Piper Christians. Anyway, so like I can't wait for the extremely short Christmas season this year so that I can hear Phil Bravo do his rendition of your foul one, Mr. Grinch. But I would the reason I brought that up is because I would love to hear Phil's rendition of hers is grass fed beef? Yeah. The authentic taste of the American West right now what it is, is I believe it's the authentic taste of the American West. Is that true?

as authentic as it gets?

Yeah, pretty much pretty much Oh, speaking of which, another one of our sponsors the I have from underground meats I have something in this is from Brandon Hopkins in Phoenix, Arizona. Hey y'all. Thanks for the salami recommendations a few weeks ago I ordered the Tuscan salami Supersite that I will because you know what I'm here so called superstar who will write but how do you pronounce it as as they actually tightening? superset. So press that up. super sad. Alright. Pinocchio, Jana, right there, right. Fennel sausages, salami, and the Spanish Teresa from underground meats, underground meats, underground meats. Everyone that tried them thought they were delicious to Spanish Teresa was particularly tasty, which I served with Manchego and quince paste. On some toasted baguettes. You were all right paper until he busted out the baguettes. You were all good until he busted out that you like remember you? Yeah, nice wine pointed towards your face when you talk. We it's because he's shoving his face with food. That's all right. Don't worry about it. Anyway. I like my embryos well. Quince based on some toasted baguettes, all the sausages were far superior to anything I have had in the store. I thought you'd be happy to know how awesome the show sponsor is. Not only was all their sausage delicious, but their delivery was very fast. I would recommend any sausage fans give underground meats a try. Thanks for the suggestion. Brandon Hawkins. That's good. It's good testimonial, right? Yeah, good people, good people there anyway. And while we're on the subject of meats, Lucas, friend of the show, writes in and friend of both fed came to the moped party. He's gonna give us the deer meat. He also had a comment on the on the breastfeeding. We have two comments on the breastfeeding thing. And, surprisingly, most people, but before we get into this, like I'm not saying that someone should like shove their shove the stuff in your face necessarily. I'm just saying, you know, don't don't be hate and don't be hating, right. That's my point. No, no. All right. So Lucas wants to give us some of his deer meat which we desperately want. We're going to like 54 Eldridge has our lab by the way on Alder street between canal and Astor and Hester. Like we're not available, though, until after Thanksgiving. So we'll have to get the deer meat some point after Thanksgiving. But he writes for the record, I think women should be able to breastfeed however they want. I'll be at the usage of the scarf should be a matter of good taste rather than a policy right. I think that's the point. It's not making a policy but it is I guess good taste right. I think we can

all lady in a business meeting though. breasts, bear breastfeeding, serving burgers. Yeah.

So then Lucas ads, however, as you sit in the center of hipster opolis, which is a good word, I don't think you can demand too much good taste. Whoa. Go. And while we're on it, we had another comment in on that might as well go to that Doctor Bob writes in, hi Anastasia. For some of us the female body is the pinnacle of creation and should be treated with the utmost respect. When I examined a breast in an emergency department exam room if done only with a female staffer in attendance, when it's not being examined, the breast is kept respectfully tucked away in the exam gown. Even though the patient is in a private room. I realize cultural norms norms vary around the world, but in a New York restaurant with a wide variety of public and attendants I agree that the respectful thing particularly for the woman in question is to keep the breast covered. The odd mystery of the female form is worthy of preservation. Dr. Bob?

Thanks Dr. Bob.

Well I loved what you said that says well, you're you're the one that brought it up. You can't you can't bring something like that up and then

I know I appreciate is still awkward.

All right. All right. That's like say, Alex from Santa Barbara writes in hello David. Natasha I guess Piper even though you know Alex didn't include you nobody knew it'd be implied Piper is that that's that's the next thing the implied Piper I will skip the fryer talks. We've talked about fryers and asked about Thanksgiving. I've been working on a pecan pie. Pecan or pecan. Pecan pecan or pecan pecan pecan. I forgot but I think everyone down there goes pecan right. PKN What about Baltimore? You're on the dividing line between the North and the South. What do you say?

I say pecan. Yeah. But maybe it sounds like to Kin Ooh,

to Kent Sam. Yeah, you don't really ticks me off. They have a new Froot Loops thing that has this like weird center goop in it. I haven't tried it. My kids been pestering me but it hasn't gone on sale yet. So I have we're talking about Froot Loops is what we're talking about Piper I don't eat cereal come from Vermont. So the like they this new Froot Loops and the old advertising Froot Loops was follow your nose it always knows and like the 2k and Sam goes around. But this new one they're using frickin metal detectors to find the Froot Loops to cans. Sam is there with his two can minions and a freakin metal detector? Why do you need a metal detector to find Froot Loops follow your nose Sam it always knows. Gosh, it's

with the fruit. Goo.

I don't know man. I don't know. I don't know Malik.

They're finding the treasure chest. I don't know what the hell's going on with it. First of all, it's a fruit loop not a fruit pillow. And second of all, the freakin two can with his giant nose and all the colors Stripes is supposed to be able to smell any dang Froot Loop product from a mile away and the fact that maybe he's so old his nose is shot. You guys use a metal detector to find it. Get your advertising straight and irritated the heck out of me. And then even worse, my kids saw that and then they still wanted it because they didn't realize what a slap in the face it was to two cans everywhere that they had to use a some sort of electronic gimmickry to find the Froot Loops. Jerks. Okay. I will skip the fryer talking back to Alex. And that's why Thanksgiving, I've been working on a pecan pie inspired dessert for Thanksgiving, kind of like a peanut butter cup. But with pecans. The flavors are great when sugar oil and molasses are added but the texture is off. I can't get the crumbly, moist, dense texture that the mad scientists at recess pull off any ideas. Listen out from Santa Barbara. So that the trick with when you're trying to imitate somebody else's texture, the best thing to do is to figure out kind of how they how they make it right now I know I've mentioned on the on the show before that one of the key notes in a real Reese's Peanut Butter Cup is is rancidity is you know oxidative rancidity of the peanut butter. And I believe I mentioned I know I mentioned at some point I don't know how how long ago that I spoke to someone from a company that does oxygen scavenging packaging that prevents rancidity in packaged goods. And they did a test run of Reese's Peanut Butter Cups with the with the oxygen scavengers in them. And nobody liked them because they missed the taste of rancidity. Right? So anyway, so you might want to let the pecans go rancid before you make it if you really want it if you really want to hit that receipt no right on the button, but what I recommend you do is go look up a copycat recipe for receipts now. Natasha looked up there's a well known copycat recipe dude named Todd Wilbur he has YouTube videos I think and he has a show and he has a couple of books on copycat recipes. he tackled receipts and and what he uses his tricks supposedly is to use reduced fat peanut butter and powdered sugar so he like he's using fundamentally reduced that peanut butter and powdered sugar. Now luckily for you, the pecans that you get in general I have my guess is from having ground a lot of pecan butter over the years remember stars we used to have to grind pecan butter constantly. That science has got that. That thank Christ that part of my life is over smile on her face, right? Yeah, yeah, we hated that. I hated doing that. We had to do it all the time. We did. We used to just do pecans constantly pecan oil, pecan butter pecan soups also Interviews is because pecans because now stars is going to be reliving that nightmare with hickory nerds. When are we going to get those things in super soon. Okay, so the end we're gonna test butter knives too. But I don't know where that guy from Home Depot. We found a guy in Home Depot literally, we're in the plant section. The stash is in the plant section because like I'm, I'm gonna go get some bulbs for my house, Mike, what the and then she's there. And she's like, clear. And like this guy is over in the corner talking about, I got all these hickory nuts in my yard. And I hear that some people on the internet stay like these things. So I collected them. And I'm thinking of selling but I don't really know how if that's like, where you can buy them where you can buy all of the hickory nuts, right? Isn't that what you said? Yeah, well, you wouldn't talk about what you forced him to. But as you both overheard him hurt him. I guess. That's when we were picking up our freeze dryer from ideas and food, ideas and food. We have a free draft that we haven't had a chance to fire it up yet. I've been working on the working on the sizzle. So I haven't had a chance to fire up the freeze dryer after Thanksgiving. We'll fire up the freeze dryer to give you guys reports. Anyway. Hey,

Dave, I gotta jump in here for a second. So a listener just sent in to info at Heritage radio network.org A picture of crusty O's from The Simpsons that comes with a free jagged metal crusty yo inside and say that maybe 2k And Sam is looking for crusty O's

maybe that's why he can because he can't he needs the metal. He needs the metal detector to find the jaggedy metal one.

Yeah, exactly. And I was just impressed at the speed at which that came in. I guess it's live radio,

right? Okay. Yeah, we're, we're live. When I say coming to you live? I'm not messing around. No way. No, we're actually here real human beings coming to you live. Okay, so his secret is, is to use the reduce that peanut butter. My guess from grinding a lot of pecans over the years is that because we would typically to get a good oil yield out of the pecans, we would add some oil back to remember that stars because they they're not as dry as almonds. But they're more dry than probably peanuts. Definitely peanut butter that has oil added to it. So if you grind straight pecans or I guess you're maybe you're using pecan butter, and then you got to get your molasses or whatever else you do to the texture of a powdered sugar. I mean that's going to be the issue. They don't make a how would you do that? Just use brown sugar and powder it right? So you don't have the extra moisture content? Just powderized brown sugar and Heroku with some other dry stuff. Freeze and powder it like how are you going to powder brown sugar get oh get the get the free running get the free running brown order and pestle it? What's gonna that's gonna get the free running round maybe? Oh, Damodara. Yeah. And then powderized in a blender, and then maybe add some cornstarch to it. Because that cornstarch sits into powder. Sugar might be helping out a little bit. You don't know what the ratio of cornstarch and powder sugar is. Do? No, it's

not here. So no, it's

like a couple percent right? Yeah. So the cornstarch is probably helping with the texture a little bit, right? Because it's you know, making giving it that pasty that right and then powderized the brown sugar substitute. And then just make sure the fat content of your pecans aren't too high. And that should be getting the texture you want. And then if you want check out Todd Wilbers Todd Wilbers whatever his website, but it looks like you're gonna reduce the oil and waning. Give tell me whether it works. I'm interested to hear the result because until I found hickory nuts, my feeling was pecans were God's nut but now I think he can be nuts on God's not garden. Okay. Felipe lament writes in about possibly possibly poisoned bread. Hello, Dave. And Stacia, Jack and Joe and Piper went where? This is Pete lament writing and thanks for the advice on the soft serve machine. I recently went on vacation and as a spectacular restaurant called a mass in Copenhagen. I've never been there. But I was in Copenhagen for like 13 minutes, and it took a train to Sweden. Godot, I've never been to any of those restaurants. Masters in Copenhagen. Yeah. Yeah. to Copenhagen. Yeah. Anyway. There we were served a bread made with 1/3 Fermented cooked potato. We were told, like the word Potato, potato. We were told that the potatoes were cooked mashed and put in cryovac bags and fermented in a warm room. The bread was amazing. But wouldn't this anaerobic and warm environment create a poison? What's up? Thank you. Well, yes, it it most likely could. So this is very similar to salt rising bread, sometimes made with a potato starter. There's a lot of anaerobic fermentation of potatoes in in Andean cooking where you know where the potato comes from. Some of the there freeze dried Junio potatoes are kept in water and fermented and there's also something called toe Kasha toe. Gosh, which is like literally, you bury the potatoes in water for you know, I don't know, like months and then you dig it up. And I think they say that they use running water. So it takes the bacteria away. But you and I both know that that's not the case. So So yeah, so what's going to grow in there? So the two main things that you're going to get growing and in fact salt rising bro Read the actual rising is not done by a yeast. It's done by your good buddy Clostridium perfringens. And that is not good. You do not want to get a perfringens infection, especially if you're like, you know, a soldier in battle because that causes gas gangrene, which is bad, bad. And it also creates an interro toxin, which, you know, can get you sick. So, all in all bad, the but the good news is, is that when you cook bread, you're cooking it up to the boiling point of water typically to 12 or higher, right, because it's getting at least at least a 180 Fahrenheit usually up higher up closer to the boiling point. And well before that happens, the toxins from the bacteria themselves are killed, the spores can't germinate because the moisture activity of the bread is not high enough when it's done. And the cause you might not be killing the spores, remember, because that takes a much higher temperature than that for a long period of time. Because preferring Clostridium perfringens is a spore forming bacteria, but the toxins are neutralized, the vegetative cells are killed, and the spores cannot germinate in the environment of the cook bread. So salt risen salt rising bread safe. Also interesting. I read some papers on the line on the internet's that say that while the other problem and this you can get this from a poorly stored baked potato botulism, right botulism can grow. And there's been cases of poorly stored, you know, people eating big potatoes that have botulism and can cause problems. So, the good news is that if you're specifically growing Clostridium Clostridium perfringens will out compete the botulism. And there's been studies showing that botulism, Clostridium botulism, Clostridium will not grow in the presence of a thriving perfringens colony. So that will take care of that in the other good news is let's say you should grow a boatload of botulism, the toxin the botulism, botulism toxin is also heat labile will be destroyed by the cooking. So in general, the you know that it seems that you're not going to die from eating the properly made stuff. And my experience from making salt rising bread and from having Clostridium fermented. What was a cassava in in Senegal was that it has a very characteristic smell to it. And so you kind of know whether or not it's got the right bacterial mix in there when you're when you're eating it, when you're making it rather. And so hopefully that stuff should guarantee that you're not going to die. And apparently you did not because you wrote us a question, right?