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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Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live from the first pizzeria in Bushwick Brooklyn on the hairdryer network every Tuesday from roughly 12 to roughly one o'clock joined as usual with Miss Tasha the hammer Lopez Hey, dude, I'm sick. Yeah. on the mend or not? You were really sick yesterday. Yeah. Yeah, a little bit better, a little bit better. Yeah. JACKIE over there. I'm here, you wanted to eat before we get going. Jack wanted us to plug some of the new stuff. For those of you. I don't know whether how people listen to this, whether they're listening to it on the heritage Radio Network, which we encourage, or whether you're getting this off the iTunes or whatnot. But at the Heritage radio network, we have a fairly new format on our website that allows you to pull up kind of little blips and bleeps and blobs of what we think are newsworthy things from our various programs. organized by subject along with some, you know, special presented and curated things by jacking the crew over there's why we give people a little, little little taste of what's going on over there.

So what you want to do is just go visit the homepage every day and click one of the pieces. Should we listen to a to a one minute or two minute piece of you here.

I mean, they're about to listen to a whole you know, I

guess they're about to hear you right? Yeah.

Well, you got someone that's not me that we show a little clip of

someone that's not you. Yeah, we'll get that after the break. Maybe let's kick into the show first. All right,

we'll do the show code your questions to someone a four and 72128718497 a two, one, a two eight. By the way, last week, I was told that I never got to this story with where we're doing the thing with Ferran Adria. Oh, yeah. So he's doing the show at the at the drawing center. And they were doing a fundraiser for the drawing center. And I think it was, you know, images, sketches of foods and ideas and plates and stuff from his Nope. looks right and I didn't see it. Did you see any you for I was there I didn't really I didn't say hello? Not because me. He doesn't give a rat's patootie. Anyways, I didn't say hello, but it was like Thomas Keller, Daniel blued Dan Barber. Who else? I'm missing and missing? out whatever. Oh, darling again. So, yeah, anyway, a whole, you know, oh, Mario Batali, our buddy. So that was, you know, whole cast and crew of folks there cooking this fundraising meal $5,000 a plate $5,000 A plate. And we made cocktails. So anyway, two of the cocktails that we put there, they're from my book, actually, my upcoming book, which I think I think the title is set now it's I think it's called Liquid intelligence. Now my title idea, my publishers idea. Tell me what you guys think of a liquid intelligence is actually a technical term for kind of what I don't want to get into it anyway. So the Anywho. So I do too. This is where the story comes in. So we're sitting there we're doing those papers last day as well. Yeah. No, no longer with the company. We wish him wish him well. Yeah. So anyway, so it's our last event with Piper, we're sitting there, Thomas Keller comes up. He's like, you know, we're, we're plussing. We're busy. You know what I mean? When I read plasma, just you know, prepping, whatever. And he goes, so you guys, it's just going to be good here. It wasn't? Well, I don't know, I never know whether something is going to be good or not, you know, I hope I plan I try to make everything as good as possible. He's like, Well, you've done all these drinks before, right? It's like, well, you know, two of the ones are wanting, you know, drinks off the bar menu. And to our, you know, ones that have never served in public before. He's like, Well, that's really, that's really stupid. That was your mistake. He's like, you know, never go to an event and, and do something that you haven't done a bunch of times before. I was like, damn, I just got called out as an idiot by Thomas Keller. So I was pretty psyched. I mean, like, you could do worse, and we get called out as an idiot by Thomas Kellerman, right? You weren't even like stars was too busy prepping, so she didn't even I don't even think she was paying attention to that right now. And then right after that, we did an event at our friend Galen Quinn, who's a person who shifts me to Colombia every now and again, that the country not the university, which by the way, as everyone knows, you spell Colombia with an O. It's not spelled at Columbia University. Or like Columbus, the guy it's Colombia. For some reason Americans maybe New Yorkers are all Americans that can't get that right. I don't know. I have no idea on the menu of butter index at one point cuz we drink called the French Columbian they put it up as like the French went to Columbia University strange right anyway, strange cannot get anyway I don't know where Oh, yeah, so we were doing an event at you know, that restaurant, fuel food, right, not fill Bravo food, fuel, food, and fill Bravo by the way who none of you have heard, but someday he will. He will regale us regale us with his mellifluous voice and his throw Raven craft impressions. By the way, those who don't know throw Ravencroft are waving craft. Not only the song in the Grinch, Boris Karloff the voice of the Grinch but throw Ravencroft the song the also the same guy who was did the Monster Mash voice and wait for it Tony the Tiger and Phil Bravo does an unbelievable Tony the Tiger and you know he's just too much of a jerk to come on and do it for us because I want him to come on and do the they're great but the sad they're great. Phil Bravo doing a sad Tony the Tiger they're great is like you know, life changing experience. They're great, but we'd like this like the super low or whatever. I don't know how to get it so we're doing I feel food right? Oh, yeah, I remember. So they go to us. Hey, look, we get these products in from South America. These fruit purees like we want you to use cashew fruit puree like all right, I like cashew fruit puree so we made a drink with it. Problem with cashew fruit puree. Cashew fruit in general, is it has what I always call kind of a phenolic a note to it the kind of like a plasticky nose to it tastes good because we mix it with gin. And then and then we covered it up with with this chinchilla Margot which is a Peruvian bitters right and we liked that drink we thought was good and you even like didn't even know how Janet and stars I'm not going to call her out on this alert I am calling her out right now is not a fan of Jen but I'm not going to be raised her for it. I call you out but I won't be rate you like other things like biscuits for Christ's sakes. But the but then the other one they're like we want you to use one of our nut milks, right? So like what they're not like nut milks like that we make which are like straight ahead like you know, not like milk. Hemp was sunflower seed and hemp like fresh cold pressed like nut milk stuff with no stabilizers by the way. So we made a drink with that with rum was it rum, coconut water, and that nut milk is pretty good and like some simple syrup and lemon juice, right lemon juice. So stars and I are like, it doesn't matter like we're gonna Check this Jen instantly because there were there was done in a blender and it was like all slushie is good. We're going to kick this thing instantly and we're going to sell maybe two of these nut milk drinks, which is how it would happen if we did the event with our normal crew. Those health food folks suck down that hemp milk like it was. I don't know. I don't know what status has a handled face on pregnant lady. Wow, that well, that was you I serve no pregnant lady stars was like started with like, Hey, look.

Man, whatever said the alcohol first when I described the drink to her. Yeah. And she was like, Yeah, I said it very clear.

Yeah. Well, how did you describe the ingredient list? It's not safe. It's not safe for work. If you could only read mustaches lives right now, people, we would no longer have a show. The Okay, so we have some questions in oh, by the way, we had a question. I remember last week calling question on tofu, soy milk and Venus. And I said I would research it and I did. And very interesting. I had a we had a, a tweet in pointing out now listen, person's name is fun, and I'm gonna get in trouble. I'm gonna get in trouble even saying this person's Twitter handle. I will say it because it's not technically a curse, but I want you to know, send your seigneury to fun as the case might be. You're putting me in a bind. It's inshAllah 666. So this is a theoretically could be an offensive twitter handle right? It's like a mix of like, have insha Allah and 666 What's in July? You know, like, God, you know, God willing to do X God will? You know what I mean? Yeah.

So anyway, stars is not offended.

Star doesn't care doesn't care. She's like, you know, stars is the queen of not giving a rat's like she's like. What's like the queen and sense insensitive? That's her like, completely? Yeah, she whatever. But I didn't want to don't even get me started. Please. Don't get me started. Anyway. Fun. Thank you for calling out the shortleaf. As I've mentioned it like a zillion times I you know, have, you know, their tofu book that's, you know, famous tofu book. But they came out with a second one called, oh, man, what the hell is it called? It's called tofu, tofu and soy milk production, a technical guide. It's much harder to get I don't have it. But they sent me information according to shirtliff versus like, 1979 1980. But I'm sure the research probably still stands. The betweenness is primarily caused by fat oxidation, right? lipoxygenase enzymes, I believe, right? And the answer to there are several ways you can get around have. So what happens is, is that you, you take soy beans, and they're fine. And then you blend them. And all of a sudden oxygen and broken cell walls, broken cells. And you know, the blending of the bean puts the enzyme which formerly was not in contact with either oxygen with neither oxygen nor fat, gets put into contact with oxygen, and fat, and very quickly creates those beanie notes that you get in soy milk. All right, so now someone said you can take the hose off their, you know, their parents took the hose off. And indeed, it's it seems likely from looking at the composition of soybean that that would actually help decrease the flavor some, the beany flavor somewhat, also using Defatted soy meal, although that's just not the point like like, if you're asking me how to make it, you're probably not going to be using Defatted soy meal, right? But you probably want to use whole soybeans, which is what I want to use. So that's one option because if you remove the fat there's no substrate for the for the lipid oxidation enzymes to work on. And therefore no, no beany flavor right. Third option is to keep the is to grind hot. So what Shirley says in the book is that if you if you are grinding the soybeans and the temperature of the of the water in the blender never goes below 80 degrees Celsius, right, then and you can you maintain that 80 degrees for I forget it's like five to 10 minutes, then you will destroy the nature the the lipid oxidation enzymes, but you will and that's it but without affecting the yield of the tofu or the flavor of the or the or soy milk you won't affect the yield or the texture of it. Whereas if you were to just cook the soybeans beforehand in simmering water 80 degrees long enough to deactivate the enzymes before you blend them it can adversely affect the texture of the soy milk it can make it gritty or chalky because you're swelling the cells and the components it's not going to break up the same way as if you grinded them before they had been cooked just make sense. Okay, so So what do you do? The trick is is to use boiling water and in your blender and And to not add any more soy to it than what would require to drop the temperature down below boil, so as long as below 80. So as long as you are adding small amounts, right, so normally when I'm making soy milks does, I blend the soy beans at a relatively small amount of water in the blender, so I don't have to blend too many batches, and then dump it into a relatively large amount of hot water. Right. And remember, the reaction takes very place, place very quickly, so you can't grind quickly and then dump into boiling water doesn't work. So it seems to me that the best way to do it. And now the problem though is to take larger amounts of water have to boiling pots of water and do smaller batches with higher amounts of boiling water and then dump them into your into your boiling pot and keep the thing above 80 for the 10 minutes. The only downside here is that it might be hard to get good particle size, if there's too much water to soybean ratio, because there's not as much solids for your blender blades to act on. If it's too liquid of a slurry when you're blending you don't I'm saying stuff. So it's gonna take some, some experimentation. But I had some other ideas. I don't know whether I mentioned this on the air. But it's I had a couple of tofu questions a couple months back. And then someone sent me the entry in new in tofu book and I read that started making tofu again, which I hadn't done in a long time. And one of the things that she said that was really interesting was that I'd never thought about is that you can soak your soy beans, and then you can save them for a couple of days like a week in the fridge, right without grinding them or anything. It because the real pain in the butt about soybeans, tofu is the soak time beforehand. So if you want to make tofu, you know, it's like an hour and a half commitment or something like that, you know, not working all the time. It's like an hour and a half. But but you have to know like eight to 10 hours in advance, right. And you can accelerate the soak time somewhat by using warm water. But whatever there's a limit, you know. But then I was I read this article that says if you soak the soy beans and then freeze them right before you grind them with water, then you you can actually increase the firmness of the tofu and get a better they say that in their texture tests that people like it better. Now, it's denser, it's more uniform, it coagulates harder and faster with a slightly lower yield because it's got it's denser, whether you like that more or less is up to you, right. But it's interesting that you can freeze it and get a different textural effect than if you hadn't and the reason is, is that it changes the conformation of the protein slightly, and they froze it in the article that I read. They froze it prior to grinding. So they soaked the beans, and then froze the soaked beans and then just thought the beans with the water in the blender and preheat it proceeded as normal. And this won't solve here, you're trying to make non beanie tasting soy milk, this won't solve your problem. In fact, it might exacerbate the problem. But it led me to think that what you you could do is soak your beans, then vac bag them and freeze them for a long period of time and then just have frozen vac bag soybean soaked ready to go for soy milk which might be awesome. It also might be possible I have to look up the numbers I don't know to inactivate. These, these enzymes, these lipoxygenase enzymes at lower temperatures for longer periods of time in a VAC bag it cooking in a VAC bag or even in the soak water. So let's say you had a circulator, maybe it's possible to, to cook it at a lower temperature, let's say 6065 Celsius before the cell walls getting to damage before the beans again to damage before you're doing too much to the to the beans, and then just do that for a long time wipe out the enzymes then maybe freeze and processes normal. I'm going to test like when I have a spare minute which won't be for a couple of weeks, I'll be testing these things in dribs and drabs and I'll get back to you as I test them because that kind of stuff seems interesting. Anyway, long winded answer to the problem, but whatever I like soy, you know, there's a bunch of people on the interwebs who are anti silly I think people are so nutty. There's a there's an article that came out recently are trying to try to read a few guys for next week if you guys can tweet into me what you think about it, there's a couple of new studies on sugar, more sugars, the devil kind of studies that are out like you know, like marking the sugar is like the mark of the beast. And like you know, the commentators on the TV I haven't read the article yet I didn't get chance to read it but the commentators and the TV are are just as rabid as they are normally like saying that you know, trying to make some sort of differentiation between sugar and fruit and sugar and sugar like and you know more more like magic bullet we would all just be okay if we didn't have sugar but I want to read the actual article and if anyone could see what they see what they think and tweet their feelings on it into me to help guide me as I hopefully have time to investigate that for next week's show. Okay, oh, by the way stuff someone wrote in Richard cocovich wrote in regarding you not talking to you know, telling your friends that They were sticking their tomatoes in the fridge and all this other stuff

this weekend about it. You did? And what happened? No. I said, Isn't it funny? I don't tell you guys what to do with your food? And they said, Yeah, because we all have really strong personalities and wouldn't stand for it. And I was like,

that's really weak. Hi, I have a really strong personality, so I'm gonna ruin everything. I walk around with my underwear over my head and you won't tell me because my personality is so strong. I have a giant herb sticking out of my nose and you won't tell me because my personality is strong. That's weak. Personality strong.

Let them all know. You should

let them know that it is not a sign of strength to be an idiot with expensive food products and to treat them like crap for no frickin reason. I'm texting. And Richard agrees with me and he says it's perfectly okay to call out enemies of quality recently did so to a friend over because of overstepping his French press coffee, though. What do you guys think?

I get killed for this all the time. I can't even open my mouth around my friends.

Yeah, but you know what? You know what? Suck is someone? Like, if someone were to say to you, if you were to do something, like just like, it's not like, Okay, look. If someone is has some sort of horrible, like, thing that they can't help right? Then don't bring it up. That's that's being a jackass. Right? If someone you know, can't do any better, because they're limited in some way. Or they have bad knife skills. You don't walk up to someone who has bad knife skills, man, man, you suck with a knife. You know what I mean? Because that's just being a jerk. And they can't help it because they don't have practice, right? But obliterating an ingredient for no reason when it's just as easy to not obliterate. It takes no extra effort. In fact, it takes less effort to just leave the tomato on the freakin counter. You know what I mean? It's not it's not the same thing. It's not the same.

I won't throw the person under the bus. But I tried to tell somebody that there was cooking time on a box of pasta. They called me you know, pretentious. Yeah, what's that all about?

Wait, you're pretentious to cook pasta? What?

Yeah, they're like I just cook it by feel that doesn't matter.

Well, I tend to disagree but like this is separate subject I tend to disagree often with the cooking times on the boxes stars of course who likes to you know basically crunch on raw pasta like like she's a rodent breaking into the box in the middle of the night. It also likes a less cooked true.

I like less cooked pasta. I don't know about the rodent?

Yeah, well, she hates rodents. That's why I compared her to want you to test all rodents true or false. Like you don't even like to eat rabbit because you don't like rodents. But the fact of the matter is, it's not pretentious to want your food cook properly. Jack. It's just not. It's pretentious to tell someone that their food is bad because they didn't spend a lot on it. Right? That's pretentious. Like or thinking that you automatically know better than somebody else because you think about it a lot pretentious. You know what I mean? Whatever. You know if someone said to me you know what Dave now you know what I actually liked the tomatoes in the fridge because I like to go to the farmers market and spend $4 A pound on a tomato and then converted to texture to a bunch of mealy pulpy paste. I like it because I liked that really poppy paste texture. I'd be like, All right sweet. Just like my grandpa used to like be able to choose if you can add him like a nice wine. And like giant jug wines blind? He would always pick out the jug wine. Not really I don't think cuz he liked it because I think he liked being a jerk and picking out the jug wine so he could distinguish them. So I mean, it's like if it's an actual personal preference.

He's cooking for you at their house. Like why are you gonna bring it to what they're like enjoy the party enjoy talking to people about other stuff. Where are you gonna go nitpick in their kitchen.

Excuse me? Presumptive. The presumption is not that you're sitting at a table. You walk into the kitchen as though it's a restaurant kitchen, open their fridge and determined that they've stored their tomatoes in the fridge. If you're cooking in the kitchen with them, and I believe we have the original discussion.

If you just see it from afar, like your tiny little apartment and you see a table in the fridge is right in front of you and nobody hasn't really huge apartment like you, Dave.

A load of crap. I live it I live by the way people, people, people, people, people people think I lived in an 800 square foot apartment with me, my wife, my two kids, a dog and two hamsters. We're talking like old school like overcrowding situation and like 10 years of crap. Recently I moved into what would be like still a small apartment anywhere else in the world but a relatively large apartment for Manhattan.

You still couldn't see into your fridge in the old apartment from the table. So I'm saying like apartments where the table is

like you never see into the fridge when you're sitting at the table. Maybe there's one seat and you could see into it from the table where I was

been.

Where have I been? Oh, my friend's apartments. The living room is Jackson, Jack. Yeah. Jack, let me ask you a question is your fridge oriented in such a way that when you go in, so if someone's sitting and actually having a leisurely conversation, so this is this classic mustache or just coming up with IPS argument,

or if you're a singer and I have that have replicators in the same way that

I defy you to go into your fridge, the next time you have people over, get casually get something out of it, close it, and then ask anyone at the table? What was in your fridge? Okay, who hadn't helped you cook? They hadn't been there and say, Hey, how much milk do I have in my fridge? Oh, geez, I have no idea because I'm not looking in your fridge. I'm having a casual conversation with my friends not about food or being nitpicking. But blue stars actually lives in her fridge. So different kinds of situation. Okay, Josh writes in from Antigua, he's really, you know, it's like, the point is also in you try to make it you whenever you have an argument like this, you try to make it into meat, you always bend it towards me doing something jerky. If someone is cooking tomatoes for your meal, and they've already ruined them, then yes, you don't say anything because you don't want to point out that they've ruined something that they're going to serve you because hopefully they're proud and happy to serve you food. If the tomatoes are in the fridge and they're incidental and they're not being cooked. That is when it's okay to talk to them about it. You don't tell someone ever that something that they're serving you is bad or degraded or inferior in any way because that is jerky

I'm over your over what I like I'm not angry.

I'm angry because you're purposely try to get me angry. People you know, I have when I'm wrong. What do I say?

nearly anything.

Say I'm wrong.

Okay? You're never wrong. I can't think of a time when you're right. You said it.

I said all the time. In fact, like my favorite times are when I'm dead wrong about cooking recipes. Anything you know why? Because being wrong is the only way you really learn.

We learned here to keep those tomatoes out of the fridge,

keep them out of the damn fridge come out at me Look, whatever I'm gonna get into it. Look, tomato that, like, certain tomatoes can withstand it much better than others. Those little grape tomatoes are fine, you know what I mean. But here's the other thing stars, like who has a like a ton of extra room. If you actually cook, you don't have a lot of room in your fridge. Anyway, fridge is always full of stuff if you actually cook like leftovers, ingredients, all this other stuff. So really, anything you can leave out of your fridge is a bonus, because fridge space is extremely limited. So it was counterspace though, well, but you're cooking its food presumably. And once something shoved into the fridge and you jam it in, you're much more likely to have it spoil and go bad because you don't even see it. I cook with things because I know that I own them. That's why I hate it when people come to my house and wrap stuff in aluminum foil and put it in my fridge because you might as well throw it away. If you wrap something in aluminum foil and put it in my fridge, throw that thing away. Because I don't know what's in there. I don't know what to send that aluminum foil. Do you think that the people come over and they put the stuff away after dinner? I think they label that crap. No. You know what I mean? Do you use aluminum foil for wrapping?

Yeah, but we usually know what's in there. And we cook it the next field print,

I have like four people in my house. And it's very hard to keep track of all this stuff. It's in there. And like a lot of times I'm having 789 People over with like tons of dishes, and they get put away. So in my house, if it goes in there with aluminum foil, it's done. You know, that's why like, you know, I much prefer like quarts and pints because they're linked in the eight ounces like you keep them they stack really easily for your small apparently, you know, I no longer know what it's like to be in a small kitchen but like, but like they stack very well. And they they take up less space in the fridge and they're completely reusable and microwavable. The lids are not to use those things. They're good, right? You have all three sizes. No, just courts are just pints. Like yeah, just Yeah, I have all three. But I was brought to my attention recently that in like places like San Francisco very few people use them because they perceive them as ungreen I guess because they're plastic doing vapor see them as ungreen if we if they knew that they were used over and over and over and over again. I don't know. Me do you perceive them as on green?

I never thought about it. What about you,

Jack? You're relatively green guy. What are your thoughts on the core containers?

That's green enough for me. Yeah, yeah, I use them.

Yeah, I love them. And I like what they like outside of New York a lot of times you don't or you know, like like San Francisco. I had a lot of problems like people telling me that they wouldn't use them.

I mean, like I use them, especially if I get like you know, some kind of soup delivered and made We'd like some Chinese soup. Can you use that same quart container and use it for other leftovers? Yeah, that's green

all the time. Yeah, well, we buy them and you know, like they get many, many many uses unless they break or something bad happens to them and then polypropylene they can be recycled, whatever. Josh writes in from Antigua, thanks for your help with my previous question on lobster cookery. I was wondering if you learn anything new about dry lupini beans, they still have a bunch of taking up room and my larder and next to those beans are a few bags of quinoa. Do you like you want to know about your jack?

Well, you know, what I've been hearing is wood. There are some other better local Greens we could be using thinking, Well,

why are you upset because the like, there was the rush on the quinoa and then the people who used to use it for sustenance couldn't afford it anymore. Right? Yeah, it's it is the problem always with things like this is that it's like, you know, there's people with nothing. And then all of a sudden somebody wants it and then a couple of people get something who used to have nothing and then a bunch of people get shafted. Like it's a lot of like, like, no win situations. But let's let's presume that you can grow keen. Wha, you know, let's let's presume that like, you know, you're growing in America or whatever, right? I mean, if you like the flavor of it, I like it. I haven't cooked it that much. We pumped it in the puffing gun. I would imagine the stars wouldn't like it that much. Cuz it's got that weird curly Q look on it. And the curly Q is not your style. It's not you know, I mean, like I know you well enough to know even crew never discussed it before, but that curly Q and for me, it's reminiscent of a sprout curlicue doesn't taste anything like a sprout but visually it reminds me of sprouts. And as we all know, a sprouts, except Except cooked mung bean sprouts. Okay, so the Okay, unfortunately, the quinoa hasn't been used because I find that no matter how much I rinsed the grains, I always have several bites of cooked quinoa that contain grit, I am new to cooking it, is there something I can do to fix it? Okay, so on the quinoa first, it's interesting, I looked up a bunch of references because I've only cooked it a couple times to not have that problem. But there are tons of references on online tons of things. For instance, www dot veggie boards.com help me cook quinoa without the crunchy bits, which is a very long thread and 210 about it. And the solutions run the gamut from it being a brand by brand difference. Now there definitely are some brands that appear to be much worse than others. But then some people said you know, get the Rob's whatever is Bob's Red Mill stuff, right? And then someone else is like, I've never had a grid in that way. And then so I was like, No, I've had written that one. Back and forth. There's one person on one of these things who claimed that it's actually oxalate crystals because calcium oxalate, which is you know, the same stuff that kidney stones made, accumulates in the leaves of Keene wives and someone said that is that but I wasn't able to actually verify that at all, I just someone made reference to it. Then another person said, to not just rinse but to do a wash with like a slurry like you're rinsing rice, and then pour the quinoa, you know, pour this stuff off the top. And eventually after multiple ribs, things you will get, you will enrich the quinoa layer at the top. And the the bottom layer will contain all of the grit. Possible, I would try cooking for a very, very long time in excess water and draining and seeing if the problem goes away because it might be possible that you just not hydrating all of the things equally and you're having an actual piece of uncooked quinoa, which someone else suggested but that's easy to test because if you just cook in excess water, then you're going to you're going to find out whether you were having a lack of hydration and you're getting crunchy, uncooked quinoa or whether or not you actually have excess grit. So anywho you know, the problem with rinsing it out, obviously, is that the grades are so freakin small that it's hard to rinse out the grid because how you're going to you can't like have it just fall through. Right so so there's another person, Gio Cook, and one of the things he he or she actually gold Pandit because they're a gold painter. So they sat there and gold panda Keane was so that all the grit would fall to the bottom. So sorry, I couldn't be more help on that. But other lupini beans, so the pod beans contain toxins, bitter alkaloid toxins that you need to leach out. And the fact of the matter is, is that they make ones that are sweet that don't have the alkaloids but apparently people who like to lupini beans do you like the peanut means you ever eat those things? Well, they usually serve like cold like in a pickle or in vinegar, like on the table and oil. Anyway, so So the steps and I looked up a bunch of the things you really don't want to take any shortcuts on and I tried desperately look for shortcuts on it. And I haven't done it myself but I plan on doing it because I want to try it. It's you soak the beans overnight in in excess water. Right? And so what you're doing here is partially hydrating the beans Beans, just like you would soaking a bean for cooking. Then you dump that water, and then you cook it in water, right. And they say, with salt. Now the cooking here is softening the bean, cooking it so that water can get in and out of it and leaching out some of the evil poisons, then you keep you drain them, put them back in water and then change the water a bunch of times to slowly over the court course of days and days could be like a week or more in water to leach out the alkaloids and then you can literally just taste them and when they're no longer bitter when they're bitter to your preference, then you pull them out and you and you do whatever you want with it. But that's that's how you do if I want to try it, I kinda want to try it. But that's how that's how that's how you do. But I it's kind of unbelievable to me that they sell them, like no warning on them that you can't just cook this like a beam. But the good news is, is that the reason you don't have too much lupini bean poisoning is that apparently if you don't treat them, right, they're horribly bitter. So it's not like you would be like, Man, it's delicious. I'm going to eat a whole bunch of this and then die from the die from the poison. Although there there have been cases of people who are hospitalized due to lupini toxicity. Yeah. Okay.

Hey, Dave, we had something really quick come in. Yeah. Was it about kind of, you know, apps and techie stuff for food. People at Tech surf showed us they've got a chef stan for the iPad. And there's I grill thing where like, you can connect via Bluetooth and see what temperature something's cooking in from another room. Do you have any other sort of like techie apps like that that you like look like using in the kitchen?

I use the internet's Yeah. No, I don't know. I don't really know. I mean, I use I haven't used any like the digital thermometers. I occasionally use like the SU v dash the one that Polly science and those guys did together with those, but no, I mean, I use I use, like decent calculators. You know, like pretty decent calculators when I'm doing calculations for things. And I have my own stuff that I've written when I when I'm doing recipe development, but that's more on a computer not on an iPad, but I'll think about it. No apps. No, no apps. Oh, look, I'll think about it. All right. I think you want to go to a super quick break so we can do that thing before we have to go. Yeah, let's do

it all right. We're back. We're gonna do the thing. We're gonna play one right now. It's kind of cheeky. It's called field of compost dreams. And it's a short little news report from Heritage drain in tavern. in.com. Heritage radio network.org business. 2013 was a pretty good year for recycling legislation in New York City. The New York City Council approved legislation banning food service expanded power strings or EPS or Styrofoam, and also approved a bill that would require large restaurants and food manufacturers to compost. That's right, require large restaurants and food manufacturers in New York City to compost sound too good to be true? Well, that's pretty much the case. Our recycling expert and founder of plastic bag laws.com Jenny Romer explains the piece of legislation.

Commercial composting legislation requires that all large restaurants and food manufacturers compost. And that doesn't take effect until the commissioner finds that there are enough facilities within 100 miles of New York City that will cost effectively take composting.

So what that means is the city will force these food establishments to compost when they have somewhere to send the compost to make sense.

It's a Field of Dreams type thing where if you build it, they will come it's creating a market for compost. Because right now there are companies that make these kinds of facilities that aren't going to build them near New York City if there's no market for compost, but if there's a market developed, then they'll create them and then restaurants will have somewhere local or somewhat local within the region to actually

put off there but that's that's that's the gist of

it. Yeah. So you get like these like curae little thingamajigs right on various subjects. By the way. I don't know that some testing says not the not the process, the word compost, give me some thoughts. It's okay. It's okay. Even though it's like says like compost. Interesting So what was her plastic bag thing? By the way, because as you know, I'm trying to kick the habit I'm, I'm

Oh, are you? Yeah, that's a whole nother piece we did, she runs plastic bag laws.org pushing for plastic bags to be banned in New York City. I think what's going to happen first would be like a 10 cent surcharge to the place, you know, using the plastic bags. So I think that would actually get passed on to you. So if you buy something at a bodega, it'd be 10 cents more

always gets passed on to me, right.

But I mean, you know, who needs plastic bags?

Well, I mean, I'm trying to kick it. So like, you know, like, places that encourage you to have your own bags. Right? It's easy to not to not use them because they push at some places, like they auto put them into bags, like you know, my local fine, fair supermarket. But, you know, the other issue is on plastic in general for this kind of stuff. Like it's very difficult to put your house waste, like I'm in an apartment, I have to use these small bags, because these things have to fit in my trash chute. And what you look up as is the supply of actual, for instance, completely compostable bags to use as trash bags at home. Minimal, you know what I mean? It's like the stuff that they're selling. And that's why I don't even know whether the poop bags I use for the dog. Like what like how like real because a lot of these guys, they what they do is they make plastic that just breaks up into smaller pieces over time, it doesn't really go away, it just turns into like plastic dust, which isn't the same thing as actually going back to the earth, you know, is that it's, it's a difficult problem because we haven't, like none of our systems are developed to to completely do away with, with the bags. And sometimes, you know, especially when you're shopping large quantities, I don't carry those damn carts around me. I hate those freaking things. You know what I mean? Like I'd much rather if you've ever seen me shop, I'll carry like 15 heavy bags home and look like I'm lumbering like an elephant home rather than push one of those damn carts. You would cart lady. About you, Jack, your cart man. Oh,