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,

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Hello, and welcome to cookies uses Dave Elderhostel cookies he's coming to you live on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 for British pizzeria in Bushwick Brooklyn and here we are folks at Episode Three Andre is here today you got everybody's everybody's favorite punching bag Peter. Peter came

in the house was up guys I feel like the fearless I feel like one of the bad guys WWF you know what I mean? Come out if

you're a bad guy are you more of a Boris bad enough more of a dick dastardly more of like what we're thinking old

school man like, you know, Randy macho man like a cartoon because everyone. Yeah,

wait, but what about me? Okay, that's a good choice. And I like choosing someone that's dead. But you also now have Rowdy Roddy Piper to choose from as being your your favorite dead bad guy wrestler. And you choose Macho Man. Macho Man. Fair. Macho Man, Peter Kim. It's very good. Got also obviously as usual, Anastasia the hammer Lopez on the phone as usual. Good. Yeah, she's sitting there tweeting away.

She's managing your social media presence.

Yeah. Misasa Lopez has never ever gone. People think oh, she No, no, she doesn't. She doesn't handle any of that crap. What she's doing is buying shoes on.

That's not true. I hate having emails.

I was also emanating reading emails.

Why don't give it subject title was appointed to annual board meeting annual board meeting for the museum of food and drinks. So you're busy deleting emails.

Do you just quickly so that I could focus on the show? Oh,

that's a lie. Dave in the booth, how you doing Dave?

Good. How you doing? Happy 300

Thank you. Thank you so 300 You know what? That is entirely too many.

You laughing we just looked at each other.

You're giving yourself too much credit and Stassi didn't look over at you. Call in your 300 episode, questions? 27184972128. That's 718-497-2128 Yeah, so what else? By the way? People We've mentioned this on the show before Anastasia and I are anxious to try to we're going to try to start a new show. We talked about this right ruining dinner like discussions that you can't have at dinner with people you disagree with things like politics, religion, always. The problem is Anastasia and I are also incredibly busy and so we haven't had time to kind of book anyone so if any of you

out there well if anyone has any suggestions of

your suggestions, but you know what, it will be fun to get rid of grievous on after he got fired from being White House Chief of Staff. But actions and actions right like you know, like, you know, yeah, I would love to I would love to pick Reince Priebus, his brain over a couple glasses of wine over what that McGill was like? Would you have the Scaramucci? Would you have the master mooch? For those of you that are listening later? Like this episode is taping, like right after the kind of 10 day whirlwind of vulgarity that was Scarah Moochie as the White House Communications Director, which was a Oh, which was I mean, I think regardless of where you are in the political spectrum, just an epic performance on his part. I mean, just like an intense and intense 10 days pretty special. Yeah, I mean, the guy you know, I think during that 10 day period, he became communications director, like got filed for divorce had a son. Right? Use the most crazy vulgarian language ever to come out of a communications department from the White House, like, you know, because remember, LBJ when he was cursing at people and like, making people take meetings while he was on the toilet, like with major flatulent tissues, like that was in private, you know what I mean? Like he did that to embarrass people in private, right? Like this is like a public thing. And then fired on a 10 day period. So

the best and he got to push two people out. Yeah, the fire the entire staff.

were amazing. Yeah, I mean, amazing, amazing theater. Regardless of where you stand on the political spectrum, amazing theater. Okay, so let's get you want to get some questions. Yeah, it was a cool caller you're on the air

how's it going Dave? Going well fans first time caller

What do you got for us?

I got I actually have like, first one is

that you I can't hear it too. I'll talk talk more into the into your mic

it up now. Yeah. Is it possible to make a hasty powder using into orbit and toffee Oh, come on. Phil Jackson.

Yes. There's no water you said tahini right. There's no water and tahini. The main issue with the main issue with absorb it. Brand tapioca maltodextrin the main mistake people make is they try to mix things in that have any sort of liquid so any sort of when I say liquid, I mean water based liquid. So like oils liquid oils are okay like olive oil works so I'm not sure whether I've done sesame or not, maybe have like over the years the main issue you're going to have is you know, tahini is like depends on what brand you get but like tahini tends to compact into a very kind of dense puck Don't worry about the solids cuz remember peanut butter works so you but I wouldn't try to mix it by hand I would post it in in in like a Cuisinart or a robo coup or similar and you always have to get a lot more absorbent powder than you'd think like a lot more. I mean the whole point of absorbent powder is that it is a bulking agent so you requires vast amounts to make a relatively small amount of powder but it should work

nice so I got 400 gram packs from mother needs pantry so that should be plenty right?

Oh yeah before two grams is like you know formula grandma's a room Yeah, it's bigger than a football I mean 400 grams is a lot of absorbent I mean like correct me if I'm wrong but it probably looks like an orange juice container full right. Yeah, yeah. So like I said it like like there's one size of orange juice container more on so they but yes, that should be like more than enough but just so you know, in general what you do is is you you start the the quiz and I don't use too much tahini at the start so that you kind of get a feel for what's kind of going on. You need enough for the for the Cuisinart to actually start working. And then start adding the absorbent at first, you'll think it's not working because it's going to turn into a thicker and thicker, thicker paste, and then all of a sudden, it's going to break from a paste into kind of a powdery thing. And then as you add more, it'll just powder more. So it should work.

Perfect. That sounds awesome. already. We have a second question was, I have two daughters and one I've been finding to find a way to make green eggs, like the green eggs and ham from Dr. Seuss. Sure and only application My wife has come with me it's like, maybe try to inject some some color to your blue collar into your I don't know if that's possible if it'll break the membrane. And it's gonna because I know you can make them like green green, your next Campbell and, and ham, but I want to have like a white job, the white egg white and green egg dog.

Right. So I'll tell you a story very quickly. When I was a child, I read obviously, as we all did Green Eggs and Ham classic. And I told my grandma that I was going to be fine with the green eggs in hand that I wouldn't have the problems that Sam I Am had. And by the way, I'm not a picky kid like I would eat anything like es cargo, whatever. So after a lot of cajoling, she actually made me the green eggs and ham. And you know what? I was like, can't eat that. Like I looked at it. Like as a little kid. I was maybe like, eight. I was like, Man, I can't, I can't do that. I can't, you don't I mean, I can't. What I would do is if you want to do a fried egg, you can just drip through coating over the top, which is what my grandma did, but it doesn't work so well. I'm trying to remember how, like how well that stuff infuses clearly, if you're doing like a pickled egg into with beads, for instance, the red goes goes fairly deep, but you have to soak it for a while. Right. So in a row a egg, I'm imagining that your transport might be as long as it goes through the shell, which I think it will. Or you can you know you could poke a hole where the air hole is and so and then like put the food coloring in and then just let it sit in some very saturated food color for a while and it might permeate. I don't know how much it will permeate it but what do you think Peter, you think it'll permeate?

I think he's talking about having the egg whites stay. No,

he wants the whole thing green. You want the white white or you want the white green and just the yolk.

Just that rarely it will be gold white, white, white and the yolk

being okay, here's what you do. Then separate the eggs. Separate the eggs into whites and and yolks. Then masquerade the yolks in concentrated green food coloring, right? Although technically, you should be able to use just blue and get it to go green but whatever play around till you get a color that you like. Then put a ring on your griddle and pour like the appropriate amount of egg white into the ring. And then after it's starts to set up a little bit, but pretty soon because you want to cook through gently with a spoon lift one of your master rated egg yolks out take the bottom of the spoon put it against a paper towel so that you're not going to mar the white with any of the green from the from scooping it out of the solution. And then gently just poop right on top of the egg white

and then afterwards finish it off with your sizzle like the way you think

it's another medium well it was too Cirrus all

Yeah, there you go. BINGO BINGO. You know might affect the color I would I would test first. But that's definitely that's definitely the way to the way to do it and the egg yolks should be fine for the amount of time it takes to masturbate them good luck getting your daughters to eat it though. I mean, maybe they will the way my grandma did it. It looked pretty janky but something about it being green. Just in your the reason that green eggs and ham is so bad is because it evokes spoilage that's what it is. So like, you know and I had recently it took me about 20 years to be able to eat Kreme Doughnuts because I ate a moldy cream doughnut once I took it and I eat very quickly even when I was a kid I had ruined it ruined I took a giant bite out of a moldy cream doughnut the cream was all moldy on the inside. And so I couldn't have cream donuts for 20 years and like like retching picky. Yeah and moldy things in general things that evoked mold for a long time were very difficult for me you know,

Dave on hinges his jaw when he eats Yeah,

yeah. So like basically I can take down half it even like As a small child, like take down half a jelly doughnut in like one or two bites, so like, by the time my brain registers to taste nasty, I threw up. Yeah, by the time. But the problem is, is that like by the time you register, oh my god, something's horribly wrong. There's a bunch of it in your mouth. You know what I mean? Because it's like harm. And like at the time, I still remember where it was my mom was a must been very young because my mom was in med school, so I had to have been like five, four or five. And we got it in the crappy like cafeteria where all the med students bought the garbage food that they ate while they're staying up. And my mom was trying to study and I just solid on went into this thing. It's like, oh, man, man. Bad news. moldy. Moldy doughnuts. You know, still to this day. Someone hands me a cream doughnut. I will eat it. I will never choose a cream doughnut. I will eat it. I will never choose it. You know, it's not my thing. But anyway, so I love cream donuts. Just because because I have probably heaters. Yes, it is. Yeah, they asked if this is the way Peter is. This is why we this is why we love to hate him. This is why he's the he's the Macho Man Randy Savage slash Emperor Palpatine have

to the list. Like the cold wrap.

Yeah. Peter Peter says look for low quality individual all around. He doesn't even have a shirt. I gotta buy you a low quality individual shirt. Peter, will you wear it if I buy you one course. All right. All right. So listen, tweet on back to Cooking issues. Let me know how the green egg yolks works out. Yeah, take a picture and tweet it over to me. All right. Birthday night. Have a good one. You too. I'd like to shout out a thank you to Derek Botkin for making the Shut up dad ringtone a reality. So it's on my phone now whenever Booker calls me so Miss dassia have textbook or to call me and I'll leave my ringer on and so that you know we can hear the ringtone and just in the middle of the show you'll just hear him yell Shut up dad via my new ringtone which is awesome. So now I have Peters amazing ringtone which is no child wants to play with a theater in the box and I have anastasius ringtone which is your main enemy. And then I have I have now Booker's ringtone I need to get like specialized ringtones for everyone. I don't have one for DAX DAX doesn't have anything mean that he does to me on like a regular basis. I

remember you used to have that really sadistic one of me burning my hands on puffing that spread to everybody else. And yeah, I remember your your kids asking me at some point. Like, what is my dad? Like? The sound of you in pain so much?

I don't I don't like that. I like it. It's just like it was a moment in time. Right, Anastasia,

that brings you pleasure because I was in extreme pain. It doesn't remain.

girls screaming No, no,

like a young like a young young girl. Yeah, yeah. Or could be a young boy because young boys and young girls sound very similar. Yeah.

Pre pubescent

now my show.

Yes. Family Show. All right, another call. Sure caller you're on the air.

Hey, Dave Mustachio, Peter and Dave. Happy 300th episode.

Thank you. Thanks. We should pump this.

Let's see. So this is Chris falling from DC I have a question about fermentation and roofing. So I've been making a lot of yogurt. And I'm trying to I was interested in making that a salt resin bread. Oh, yeah. But I've got nowhere to to keep these things where they're going to stay at a consistent temperature for a long time. Right. So I was looking at maybe looking online for some sort of fermentation chamber. And I saw some stuff on the fresh loads about converting a chest freezer, and some stuff about people using a Cambro and putting heating pad in it. But what do you think is the best way to do that and sort of DIY, how much

kitchen space do you have and how much here here's some examples, for instance, it's not actually hyper accurate, but let's say in the future, someday you might want to get into dehydrating and Excalibur makes a good Excalibur dehydrator makes a good off the shelf solution. It's not super accurate but when you're doing salt resin bread the trick is obviously you keep it like covered so it doesn't dehydrate inside of the dehydrator but you can get fairly accurate temperatures when I was doing and I was doing it in an X caliber you then yeah I mean depends on like you know, a converting a freezer says to me that you want to do this a lot. I don't know if you do want to do it a lot. I mean the good thing about a freezer is that in between things because remember when you're doing salt raisin bread for those of you that don't know salt raisin bread, is actually the leavening the leavening agent is Clostridium perfringens So it's like a pathogen. And so you know, in fact, the original one of the original studies to study it literally took, like gangrene bacteria off of a World War One trench victim, and used it to make salt resin bread. And it has a very specific odor to it when it's kind of fermenting. So you're gonna want to be able to thoroughly clean out anything that you do this, so freezers are good in that respect, but then you're going to need, like you said, heating pad or heating element and some form of PID controller. None of that's extraordinarily complicated. I mean, it's been a number of years since I've had to, you know, recommend a PID controller to someone, but all of our instruments has a bunch of inexpensive ones that you could get away with. And really, if you have like a heating element, you can convert any old box because you don't need a lot of power to do this, you're only talking about taking it up to like I forget what the number is, but something approaching 90 degrees Fahrenheit, right, something in that range. Once you have one of these chambers, you can do lots of other stuff. So you do yogurt, I really like doing like the mixed mode rice fermentations for either like Korean or Chinese beverages. Those are good. And also FYI, my dad used to call us yogurt making yogurt as the euphemism for pooping in children that were still diaper age making. But says put that into your heads, maybe you can't forget it. But yeah, so any of those scenarios would work. But if you were ever going to get a dehydrator and you don't want to make a lot of this, like you're making just a couple of loaves for the house. It's nice having a dehydrator around I use it. I don't I'm not using 100% of time so I'm not one of these raw food people. But I like it. I like having a dehydrator. But but it's more expensive investment, but it's more versatile to have around and you know, this camera with a bunch of wires coming out of it, which is also a fine thing. Okay, great. Yeah, I'll look into that thank you ain't no problem let us know how it works and send us a picture salt reason bread. I actually really liked solvers and bread. But there's also a website I forget the person's name who runs it I forget what forget who she is, but she's like somewhere down in Virginia or something like that has a whole website devoted to solve this and anyway, we'll do it. I call let us know what happens. All right, we should answer some it Well, Dave, you just last week's questions. Geez, Louise does Yeah. Why are you going to open this? You can see what we're doing when we get the next question up. Are you just gonna sit there eat grapes and answer emails? Why should the 300th episode be any different from any other episode? The grapes are new. The grapes are. Yeah, nice. Alright. So Dave, just interrupt me if there's a

there is a color do you want to do an email question first or

clothing color always gets? Yeah. Peter, what the hell did you do? You froze the wine. Peter, what the hell? What the hell is that? I have no idea as Peter is trying to kill it. By the way, color. I know you're there. Listen to DAX did this thing that was really freaked me out the other day. He's doing been doing the vinegar and vinegar and baking soda stuff. And he was like, I'm going to seal this in this little Poland spring bottle. And I was like, oh, there's a there's no way it's going to build up a lot of pressure. Right? So I wasn't worried about it. And then he showed me a video. This is just somehow the surface area that he did able to do because he put the baking soda into crumpled up. sort of you know, plastic wrap, shoved that and put the vinegar and sealed it and something about all the extra surface area from the plastic wrap didn't let the baking soda clump and that thing built up so much pressure that when he uncorked it outside it sounded like a gun going off. And then when I felt him do it again, the bottle felt like it was like at full, like inflation rupture strength. And I was like, Damn, that's awesome. You should do a how to and my my wife was like, I'm not crazy. I was like, she was like, that's dangerous. I'm like well, you know, it's mezzo dangerous. Words.

Kind of reminds me of when the certain somebody ln inside a plastic bottle and sealed it.

I did that for you, Peter. Alright. Caller you're on the air. Over to you. Yes, caller what's up? This me my the caller Yes. You're the caller.

All right. Marcel from the Hudson Valley. Hey, how you doing? I'm doing great. How are you guys?

Ready, Jose, we're just gonna

do this for a week. Thanks, podcast, but I'm finally looking at one.

I like that. We're gonna scan in cheers here. 300 All right, so I'm glad you're listening live. What's your question?

My question is I make a lot of bacon and pen chips at home. And I've done two different methods before in terms of spicing it, one being actually adding all my spices to the cure mix like so to the sugar and the salt and You carrying it and then at the end washing that off and having that be the finished pension, or I've cured it with salt and sugar. And then once it's done tearing, wash that off, then covered in spices and hung it to dry. And I heard on a past show sort of talking about whether spices are actually being absorbed into the fat or the meat or not. So basically, based on that, I'm wondering which method probably makes more sense in terms of having spice, the spice flavor actually come through in the finished product?

Alright, so since I have not actually, by the way, like if you are doing I don't know, are you just doing like old school? Are you are you forget? Are you vacuuming it when you have the mixture on it to get better penetration or no,

no actually haven't done that I don't have a food or any kind of vacuum sealer right now.

Right? So most people, and you've probably heard it from someone else on the show, because I tend not to make pronouncements about this kind of stuff unless I've actually run the tests. Most people's opinion is that these sorts of things are relatively surface based treatments. That said, you know, it's like, it's hard to deny when you eat spec, for instance, that you can taste the Juniper, right? So even if it is like a, you know, fairly surface related thing it makes it makes a difference. So as to whether you should do it before or after? I mean, if you've done it both ways, which one did you like more?

Well, it's kind of hard. The funny thing is, I find it hard to tell because bacon is so strongly flavored. Sometimes when I'm trying out these different spices, it's almost hard to tell which one comes through more. And I feel like I haven't done enough trials yet. Right. So I was sort of hoping to not have to do too many more trials. But I mean,

again, depend, Chet is going to be Yeah, the pension is going to be the easier test, you know, I'm saying pension is going to be an easier test, because it's not well, presumably not smoked, you know what I mean? So you're not going to have as much overriding kind of flavors. But if you have a specific question like this, what I always do, because this is all about your taste, right? is like, it's going to be also like, I do this, this is so this is something that I say to myself all the time, I worry a lot about, you know, every step of something, but the truth is, is it's probably going to be good either way. And so what you do is, is unless you're doing this commercially, like I would just break every batch into two, you know that they're gonna be pretty good, you know what I mean. And so if you break every batch into two and just change one variable, only, then you know exactly what that variable did. It's easy enough on this one cure, like take half of your, you know, batch this time and do it in, in cure with spice, and the other half where you add the spice after the cure. And then by the way, this is list goes for everything you ever do. And the you know that the best way to lock something down, is to just do that change one variable, and then put the put them through the rest of the procedures together so that it's all same same. And then you know what you might end up saying, You know what, I really can't tell the difference between these two. And if you really can't tell the difference between these two, you should have someone else tasted by the way. And in reality, if you really, really care, you should do a triangle test. But the fact of the matter is, is that what you're probably looking for is relatively large differences. And so if at the end, you can't, you can't really tell the difference. Other people can't tell the difference. Or if you can tell the difference, but you can't decide which one you like better, because they both have different things that you like about them, then choose whichever one is easiest for your workflow, your work process, right. But here's another thing about doing recipe testing that a lot of people miss. A lot of people famous people make this mistake on a constant basis. And it's this, that because you did a test and you altered one variable, you think that that variable is 100% independent of every other variable. And that is not the case. So for instance, if you're doing spices on something with it with a cure, right, and then you you do a you do a test on which cut of meat you're using to think that your tests on the spice 100% correlate, regardless of what kind of product you're making is an incorrect assumption, right? It's a good first approximation because you built up your intuition to know that I like the spice at this point or at this point, but it's not 100%. So, this is why I say like every once in a while, especially as your recipes change or you you know deviate a lot from your starting point. You should go back and retest earlier theories and this is what does not happen very often. When people are doing things like have writing books because it's very hard, it takes a lot of time and energy to go back and revisit things that you think you've already mentally litigated. And so, you know, like the test that you run is valid for the tests that you've run. And you can assume, or tried to assume that the results you get are independent of other variables that you're going to manipulate in your process. But they're not necessarily and so you have to be open to being wrong all the time. And that's kind of how you grow is opening to say, Okay, this is the way I think I'm going to do it. Now. This is what I think is going on, but be open to being wrong.

Okay. Good advice. Yeah, I think I think I'm definitely want to try and get some way to vacuum seal it. Because essentially, what I want to end up with is something that tastes like the spices but where when the person cooks it, they don't have spices around the outside, sort of like when you get that pepper covered bacon, right, and it has all the pepper on the outside. I don't want that. So yeah, maybe

well, you can also read some of the best, you can also rent some of that stuff off. I don't like overly pet, I love pepper, like lots of pepper on something like a steak, but like that overly peppered where all you taste is pepper and you can't do anything else. I don't understand why people like that. I don't understand it. But a word of caution on it, by the way, Greg blonder from the genuine ideas. He's done a lot of work on on penetration and stuff like that. And I don't always agree with his results, but his methods are very interesting. And you should always read his blog, he has some stuff on this. And I think when when we're doing the, the, you know, episode where he was on, I think we talked about it a little bit. But he, you go read what he has to say about it. Vacuum, vacuuming something increases the penetration of rate penetration rate of small things like salt, like nitrates, but I don't know how it. I mean, I don't think it's really going to I know for a fact, it doesn't increase very much the penetration of fmdc blue number one. And so like, I don't think it's going to necessarily increase the penetration of, let's say, phenol or caraway, you know what I mean? But, you know, test didn't test for yourself and find out and then and, you know, read read other people's kind of opinions, but take everything with a grain of salt, because they all have their own, you know, methodological problems as well.

Yeah. All right. Great. Well, thank you very much. Sure.

And let us know, tweet on Twitter and back. Let us know how it works out.

All right. Well, have a good day. You too.

Speaking of curing, we had a question in from Scott regarding smoke. While ago, we're actually getting some of the older questions, Anastasia. Not that she cares. She cares only because she likes to you actually don't want me to get to the questions because you'd rather just torture me on a on a daily basis.

You always want to start with the newest questions, right? I think you should go back to all the people who have been waiting a long time.

But why don't you put their questions back on the thing that you only give me the new ones.

Instead of answering questions, why don't we talk about which kinds of questions we should answer and then never answer any questions. You

know, Peter, so? Oh,

sorry. Yeah. You didn't laugh at the comedian,

though. Yeah. Yeah.

Stone Face. Peter can Hey,

man. Look, I feel like like I said, I feel like you have negative obligations when you're going to stand up, but any negative, you should refrain from doing certain things. The burden is on that. But yeah, but I don't I don't have to smile. I won't be I won't be a jerk. Right.

Well, you in fact, were a jerk. I was not a jerk. You were in fact a jerk. Or Miss dasya says you are a jerk. Yeah, then that's hard core

appears front center, not smiling. Staring down the comedian.

Not smiling will be one thing just blank will be one thing. No, he was giving the stink guy But doesn't the comedian have to earn it?

No, no,

it's hard enough to be up there.

I mean, look like so everybody gets a prize. Participating

smile, just have like a dead smile.

Here's the thing to fake smiles.

You guys are both like, oh, you know, it's like it's you're not you didn't pay 30 or $150 to go see Dave Chappelle. You know what I mean? I'm gonna

do that. I also didn't force him to go up. You're at

a free comedy experimental comedy club to drink meant nothing. Nothing. Nothing. Mental. Yes. And there's a don't need that. You've paid nothing. You're paid. Not one thing. I think someone's getting up there. And so I'm not like, I'm just saying,

Okay, I listen. I don't I'm not like, I'm not gonna Heckle. You were on the phone. You were talking to other people. You

were aggressively not smiling. Wow. You are like being aggressively stone face.

You should go in the back of the room. If that's your take, you know, like that.

Like, don't gossip Like I said, it makes it worse for everyone if you do something, Peter, if you do something to cause the comedian to be less funny, because you're throwing them off their game, you're actually reducing the utility of everyone else in the room just so that you have the pleasure of being stoned faced. Oh, it's a pleasure for me to be still. Oh, yes. Oh, yes, it is.

So he got called out so I think I think he didn't mind being called. He didn't of course not. I

think he's he's lazy. He's

like, he's like, all you're doing is pointing out how unfunny you are. I mean, that's what Peterson is I'm gonna go more stone face just so everyone sees how not funny you are. When really we just want to hear some funny crap. You

know, but the guy was just not funny. That's the thing I mean, like that's that's an important fact that look look he was not funny at all. By the way. You guys here by the way champion is agreeing with you right now.

Oh, no, no, no, no, no Guys, guys in the folks in the chat room. Listen, this is a management style issue. Peter does not believe in playing to people's strengths. Just help the person be better not don't fake laugh. Don't do any of that. But can't you at least for the sake of everyone else in the room who doesn't want to deal with Peter enjoying making this guy's life a living hell by being a stone face as possible? Because it's not amusing for all the other spectators?

Faces? Yes, I will be honest reaction. And was a funny.

You don't have to laugh. It starts you just give the blank smile. There you go. Blank.

Horrible, horrible. It's weird. That's weird. No, just, I don't like the idea of going up as a comedian. I wouldn't want to go up there getting behind the mic and see everybody suddenly tilt their head and smile. Like some kind of dystopian Peter,

Peter. It's all about just being blank. Like if you just have like a random look on your face, even if it's this. Or this one, even.

Radio by the way. Yeah.

So what I'm doing is I'm doing the third vote face. If you just have that face right then as opposed to as opposed to this as opposed to as opposed to like this one.

Okay, here's a bad face. All right, give me the give me the blank face that you think is okay. Cuz it's like, alright,

chatroom is making the analogy. If you went to a friend's house and they cooked you dinner and the food sucked, you should tell them.

No, no, no, no.

That is a lot different than first of all, you didn't know the committee. First of

all people there are different levels of telling your friend right? So don't go a few save on how much you liked their cooking if it blew, but you can do there's like, how do you like to dinner? You're like, oh, is it good? Is Good? Good? Right? That's all you need? Because they're like, oh, that says to them. This person didn't like what I did. But they're a human. And so they're being polite to me. You know what

I say? When he told those people that the food in their town is the worst quarter

classic petercam were out at a restaurant. They're like, this is our favorite restaurant in the entire freaking city, town. Town. Small town. We're not gonna get into a man not gonna get into it. And then and then they really go to eat or what do you mean? He goes, he goes over cooking and UCC. Specific, literally, the guy the guy next to him after that was like, I really college student by the way, people was like college student young, impressionable. I really want to get into kind of what you do in a movie. What do I do? He's like, give it up kid.

He was like, listen, I just want to do I just want to, you know, like, what, like what you wanna do for a career? I just like to be like, Dave, you know, like doing like food tech stuff. Come on, like, listen, I mean, the point is that you want to, you want to give people a reasonable advice. And I told him, Look, try to differentiate yourself and go like do something learn skills that'll be useful in the culinary industry, if you want to work in the culinary industry, but like, if you're a good business person, or if you understand like, certain product really well, if you specialize, you can come back in it, like just trying to go in and be Dave. I mean,

Peter was a smoker, he would have flicked a button this guy's face would have been like, can't get away from me pulling ground grounded out on

it. I wasn't. I wasn't mean but it gave him honest advice.

On theater, that was okay. I was okay with the advice

overcooked in under season. That was a moment of candor. Okay, and I think that was also

40 minutes after he walked in the bathroom.

We're not getting into that.

That is a very dark membrane family show. All right, so I'm tweeting right now. All right, stand up comedy face. That apparently is what you view as being the okay face to give

because, because it's just like the comedian is gonna look at your face and be like, there's something wrong with that dude and leave him alone. You know what I mean? Not like he's trying to mess with me. Anyway, Scott, you want take a break and then get to that. Alright, take a break, we'll be right back

with 300 levels of what I'm cooking

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And we're back here we have another caller that says that's the best one yet. Family Show can't talk about a caller. You're on the air. Caller Hello. Hey, how you doing?

Hey, Dave. Hello, the hammer. Tom, this is Tom from Bill.

You don't get a hello? Cold. All right, go ahead. What's going on in Nashville?

Not much. I'm on my lunch break. I love your show. I figured I'd try and get the best call. I am an engineer for a plastics company. And we have all kinds of neat equipment. Like I work in a lab environment. We have all this stuff. And I just look at it. I think Man, I could cook something in that. And they will let me Of course I probably get in trouble. weasels weasel. Yeah. But anyway, one of the pieces that I was interested in is an ultrasonic bath. Right. So basically, you know, it holds a constant temperature and also, like, vibrates the crap out of whatever you put in there. And I was wondering if that would like speed up like a low temperature cooking application or something

like that. There have been tests on application of ultrasound during quick steps in the bath. And I think most of them were relatively inconclusive. The only ultrasonic bath technique that I saw getting kind of wide press was Modernist Cuisine. When they first you know, when the first set of books came out, recommended they did their French fries and an ultrasonic bath. So yeah, one of their steps in the was ultrasound, basically to the theory being to disrupt the the surface of the of the French fry to get kind of a better crust formation. I have one I gotta be honest, I never tested it, because it never seemed feasible for for chefs, because no one has a bath that large to do a reasonable number of French fries. And at the time that that book came out, I was really only dealing with things that I thought might be kind of useful for chefs, I think they might have even looked into getting a patent on that for larger ultrasonic baths. But that's the only mean other than obviously, I used to use it for cleaning all the time. And it's kind of fun to put your hand into you know, I but you know, a quick search. So if you, you know, steal access to any like, you know, of the Web of Science or Elsevier or any of those. Yeah, it's been a long time since I've read them. But I think in general, rather inconclusive. Now, a lot of people have done work with the high temperature. I mean, sorry, the high power ultrasounds, right, the homogenizers. But, and most of that, like, I don't know that it's worth the effort to be honest. Especially because, you know, they're really irritating like, you know, they they're new, the new ones with the enclosures are not as irritating, but what you should steal is one of the pilot extruders if you work in Yeah, yes, yeah,