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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You're listening to heritage radio network. We're a member supported food Radio Network broadcasting over 35 weekly shows live from Bushwick, Brooklyn, join our hosts as they lead you through the world of craft brewing behind the scenes of the restaurant industry inside the battle over school food and beyond. Find us at Heritage radio network.org

Hello and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on the heritage Radio Network every Tuesday from roughly 12 to 1245. From reverse pizzeria in Bushwick. Join not as usual, Anastasia the hammer Lopez and Stasi the hammer Lopez is like somewhere outside of Rome in lattanzio Talking to some food manufacturers but I can't say exactly what she's doing. It's not my stuff to say but in her stead. I have everybody's favorite punching bag. Peter Can

I was recently described as the black sheep of the cooking issues family.

Nice. Nice. Well, one of the questions people actually like called you out by name, which is nice. And as usual we have Dave in the booth, how're you doing?

I'm good. How you doing?

Doing? Alright. See ya so good. So if you have any questions, call them in to 718-497-2128. That's 718-497-2128. So I just got back from China get rid of China.

Peter. What kind of question is that? What do you mean, I'm actually Korean, you know that.

I'm actually you know, American, but I can go to China. I'm actually I got an invite to go to Korea in September, but I don't think I can go Yeah,

I'd love to go but no,

even in Korea.

Yeah, I've been crazy times. How was it? I mean, you know, like, first time I went, I was embarrassed of being Korean. So I tried to basically avoid anything

in Korea in Korea. You were embarrassed about being of Korean descent in Korea. Yeah.

Well, you know, I was I was sad all that. Well, that was you know, I grew up in the Midwest. There weren't a lot of Koreans around in Korea. Presumably there are many Koreans right? And so we feel like a poser. Yeah, basically. And I was I was pretty uninterested in being there. I mean, I will read you like 11 years. So you were a dick, basically. Thanks. Yeah. Now I'm 36 I'm still embarrassed about being Korean. No, no, no, no nothing.

Nothing we love here more cooking. She's in a self hatred, self loathing all good things come from self loathing. Am I right? I would all good things. Many good things come from self loathing.

That's more like it.

So I want to go to Seoul really bad. Have you seen that movie? Host? Oh, yeah. Yeah, that's crazy. Yeah. The hilarious thing about host is I will I was watching it and like the depictions of Americans in that is the most hilarious part about it. Because basically, it turns out the entire thing is America's fault from the beginning to the end entire things, even though America only plays like a minor tangential role in the film. Some of these Oh, no. Host is this. It's kind of a good movie. Like it can't I mean, you like that style? Yeah, like kind of like Monster flicks slash, like, you know, social commentary thing in South Korea, like you're in this in this creatures growing in the river. But like every American and it is a hilarious caricature of what what it means to be an American, just like, straight up, like, you know, like, there's a Marini kind of guy, you know, white dude, who's like, I'm gonna help, I'm gonna help and he ends up like hurting everything. You know what I mean? And then there's like this other like, guy at the beginning. It's like, hilarious, but like, is it hilarious? That is what people think of us.

Yeah, it's funny. My parents have really conflicting memories of American soldiers during the Korean War. So like, my dad loved American soldiers, because they'd give him like candy and he viewed them as sort of like saviors who came in and for my mom, it was a bit some of that but then also, she was harassed I think by soldiers too. So were they

originally from South or were they did they have to come down? The family? Was that oh, yeah, they were my family's from south so they didn't have to, like flee down to this. Oh, they

fled. Yeah, they walked all the way down the Pusan by foot and all kinds of hardship. Yeah.

Nice. Love hardship

so yeah, I do I mean, just such a little ruining everything terrible,

horrible. If I have a skill is to ruin everything. Yeah. So it like it was hilarious. Also, so our translator in in China. She was like, Oh, I feel sorry for you know, I went to America. I just feel sorry for you guys with the food you have. This is one of the reasons we have a food museum. I was like, What are you talking about? So she comes to New York. She eats I swear to God, she eats at an Applebee's. And a Pizza Hut. Yeah. And it's like, this is what American food is. She's like, you guys don't really have food. Good food in America. I'm like, where? You know, where do you eat? I eat at Applebee's. I was like, you know, it's like,

a lot to be fair across the country. I mean, Applebee's is I mean, it's all over the place.

Applebee's is widely consumed. But at Applebee's at Kay, okay, I've never actually been to an Applebee's.

Like, I mean, like there's Applebee's and Chili's. Yes, that was it. I mean, it's it's like every other restaurant like at TGI Fridays,

why is it above or below TGI Fridays? I've been done Olive Garden. So Reddit and Olive Garden terms?

I would say it's a little better than Olive Garden. I

don't know. What do you think Dave? I

don't know. I feel like they're all kind of exactly the

same. Well, Olive Garden basically is you have the salad and breadsticks and you have everything else.

Yeah, what I said so Macaroni Grill above or below Olive Garden? I have no idea what that is. I've never been there. So I had a guy was talking with their corporate chef once he was like, Dude, we don't even compare to all of God we're so far above algorithm like alright dude. Alright, Macaroni Grill. But first of all, who grills macaroni? Now you gotta be thinking like you gotta gotta make this like macaroni patties like a mac and cheese Patty somehow drillable I've had fried macaroni and cheese that's good. Anyway point being then I was like listen if you really want like garbage American food come back and I'll take you to Golden Corral where they literally like in you to a cow you know what I mean? Where you're going to Golden Corral. No, man that is the commercial commercials up here went down south the commercials here they have Golden Corral is up north.

Yep. Oh, I don't I assume if they're running commercials. Yeah, they must. Anyway, chocolate film.

Chocolate we'd like like how many levels of air quotes you have to put around the word chocolate and the chocolate fountain. Really? Have You Ever Have you ever used to talk with him? He's a total noob and what do you hate about them besides food or

other purposes?

Yeah I mean they're just disgusting. Anyway saying it's just gross. You know? That's not how you want to consume chocolate this

this translator like I was like rattling off like all these like you know, kind of like there's no American cuisine. I'm like so sick rattling off this is still a persistent myth around the world which is kind of crazy. It is true. But the the fact that matter is the cafeteria food at the factory where I was I was there for the spins all by the way. We just had an update. So those of you who are spin ball spin spin ball spin spins All backers spin ball spin balls. That's a good pachinko machine. That's

what we call this spins all fans their spin balls spin balls and bowlers.

The we just have an update so got back from the factory it was like super super good. It's really actually a good good meeting over the factory but look in your email box and Stasi should have sent you out an email this morning. If you are a spins all backer didn't get to go out. I was like working really a lot. So I didn't get to go out to do anything kind of like super fun. You're interesting when I was in China but I did have some weird dishes check this out. grouper in corn sauce I told you last time went to China I was kind of surprised how much kind of corn on the cob they eat over there it was like coins of corn. Yeah that's coins a corn. But this one was the weirdest one ever it was you know cream corn like American cream corn, right? Like this was like whole corn kernels that given up some of their juice. It was like, like they'd slightly broken but they were still like big full corn kernels. So not like cream corn in a corn starch sauce. On grouper. Wow on like medallions of grouper. I was like, that's weird. I'm going to order that. You know what I mean? I was like, that's crazy. And I mean, I'm not gonna like you know, I'm not rushing to go get it. And plus I was having it in in Shenzen. And this place was focused a lot on kind of more. Like, you know, a lot of people in that area don't like kind of spicy or like even heavily salted foods. So I'm just giving us bland it was bland, but it was interesting. Like someone could make a good thing like that. It was one of the special chef specials also, like I had, so we ordered from a different place. We ordered frog legs at this Hoonigan joint that we went to in Shenzen had some really delicious crayfish actually. Really, really good crayfish. And I hadn't had crayfish last time I was in China. So if good, weird, they chopped the tip of the head off so you didn't have to do you could just literally suck the body out by just picking it up. That's awesome. Yeah, but like, you know, I was also like, I couldn't help myself. You know, like, I love opening any sort of like lobster crayfish shaped shellfish. I love opening it up like the front of one of those trucks. You know how those trucks the top lift off it you suck. It really good. It's actually I hate to say it is probably better than any crayfish or crawfish I've had down south. It was really good crawfish. Not nearly You know how sometimes crawfish goes mealy and the tail. Really good crawfish anyway. The frogs legs. The guys like I'm gonna wear you frogs like stinky is gonna freak me out. I'm like, I eat frogs eggs. You know what I mean? And but here's what's messed up. You know how, like a lot of Chinese cuisine is hacked up with all the little bone pieces in and you're supposed to sit there and kind of suck on it and spit out the parts of the small bones or whatever. hacked up the frog's legs into tiny pieces, then all you have is bone right? Because the frog leg I mean, you kind of need the bone there so that you can stick it in your mouth and go hoop up. Yeah, you know what I mean? That's the motion of pulling the meat off. And that you can't so it's a lot of a lot of spinning. A lot of spitting out of bone pieces.

Yeah, did do that with like really small boned animals to like, like quail.

I did not have a quail. I mean, obviously they do with the larger you know what we would consider like your, you know, average table animals. Like because I had grilled

quail, like shinjang style, but it's just the whole quail, but they don't

like Yeah, but like bad stuff all hacked up. And then like they do it also like, so like if we had a fish do with tiny we're like, okay, so like if you're someone serving you a fish heads do which is delicious, by the way, right? Like you hack up. You don't hack the fish head into tiny pieces because you need the structure so you can suck the meat off of like where the collar is and all that stuff. Oh, have fun, doing a lot of like spitting and I'm not used to it. You know what I mean? Like,

this is this is all gonna be fodder for the video series I've been telling Dave to do, which is going to be a whole you're doing it all wrong video series, we goes around the world telling people about how they're doing their traditional food wrong. See, here's the thing, China, you're hacking up your fish heads. It is all wrong. You need to structure the fish head to eat it like see

this is about Peter painting the absolute worst impression. Let me

rewind like five minutes. You were just chuckling at the idea of suffering from the Korean War. So I think I have a little Oh, counterpoint.

No, but it's not that they're doing it wrong. It's just It's always interesting, like the cultural the cultural differences. Also, like you ever noticed, like like, Well, no, you didn't go there I went there is like amazing amounts of sauce, like broth and sauce left in the bottom of the bowl. And no one was none of the locals were consuming it. Weird. It's just they leave it there. I'm like, What's up? And they're like, Yeah, we weren't gonna do that's like very highly flavored. We're going to eat that. I'm like yeah, you know? I did the unthinkable I actually made all of the Chinese people avert their eyes while I put the broth over the rice. Made them avert their eyes cuz I knew it would offend them horribly, so

that wouldn't happen in Korea. I mean, just sort of tip the ball. Yeah, drink it.

Yeah. Heck Korean food in China actually, once. You said it was just like Korean food here. Just like Korean food here. Only I was in China. Anyway, so that was fun. I did not get to eat out in Hong Kong really very much at all, which is kind of sad because as such amazing street food. You know, it's terrible in Hong Kong, at least where I will was the water the water is healthy but tastes like like a fish tank. It says like, you know that slightly moldy that slightly moldy smell of a freshwater fish tank you know yeah yes on early like that or like you know that thermos that you really shouldn't have used again that you know that you're like I found my I found my thermos from my elementary school I'm gonna use that and they like has that like, little bit of like mold funk that was in there that never goes away. There's Hong Kong water and in the morning at the hotel anyway, and then in the morning they make they made their coffee without water without filtering it. Oh, man. Fishy coffee. Um, yeah, like like fish, fish tank coffee. This is not right. But why do you think is good for you? Know, it's not bad for you? It's not It's healthy. Yeah, like it's well treated like, you know, whereas in Shenzen they told me to drink the water, but the water smelled fantastic. You don't need me but I and the coffee with it tasted fine. And the tea with it tasted fine. But like they said the water pressure I had in my hotel and TransAm was, by the way, the best highest water pressure I've ever had in my life because they must be like crap on the earth. There's not only is there no restriction, but like I was being beaten into the floor of my shower by the pressure of the of the water. I was like, I was like, oh my god, this is amazing. I wish that we didn't have to care about the earth. You know what I mean? Because it was just like hot, just like I could.

I love the idea of you being pinned against the wall.

It was like, amazing. Amazing. Anyways, so maybe we should get to some. We should get to some questions here. You have anything interesting to talk about? Museum wise? Anything? Anybody museum you want to talk about what the next exhibit is going to be? We're gonna talk about Netflix, and we can't Why can't know why we know we're not telling you. Why not?

Because there has to be something that we offer to the press. You're horrible at this.

This kind of the press? Yeah. Ah, we're a media outlet.

See what I'm talking about. You ever give you ever give Dave any love you ever give the heritage radio network

and give us a scoop?

Give us good. Okay, so

we want the times we want the times. Your next is going to be like we want like, you know, what's the like, what's the worst? What's the worst media outlet? You could think of like this the lowest quality?

They're asking me to to, like crap on a media outlet. Yeah, no.

I mean, it's gotta be Breitbart. Right. Yeah, there you go.

Yeah, yeah. Peter would rather give Breitbart the scoop than you Dave. How about that?

hurts man hurts.

Right? Yeah. All right. Here's some questions. Dave hamre is not here. David and Peter if applicable. So

you got you got an A foresight. Questioner. Yeah.

Thanks for all the hard work you do to produce an enjoyable show. It's my dream someday to go to Brooklyn and eat some Roberta's pizza. Well, it's right here. I'm watching someone almost there. Maybe they just ate the pizza. They're paying their check.

How do they look? Like they belong here.

There's there's like next to this one leading up from around here. Next this one lady right by her head. Is that weird? Kind of looks like a breath mark like she has been like breathing on the glass. But it's also looks like it could be like, like an oil stain like someone shot someone in the head whose head was made of oil. Yeah. Yeah, see that? Yeah, yeah, that's weird. Yeah. Anyway, I thought a recent Reddit post on cvwd warrants your comment, I will provide the link below. Some comments are definitely worth reading. But here's the main post text as well. Now, full disclosure, I did not get to read all of the comments or like Reddit, or subreddit, or even to the whole Reddit thing you understand Reddit?

I do not understand Reddit.

I don't Dave Do you understand that? Barely. You're not

not active on it. But I will read stories on it once in a while.

It's one of those things where like, it's where people go to gripe when they don't have a forum to gripe about things, right? I mean, what's it for?

I've seen like in depth discussions of like, things happening in the news and people tend to really get into it,

but they come into existence and out of existence, right? I mean, they're always there but like, they're like, pop in and then we come back to how we're gonna get it. Someone told me someone told me Alabama aviator rights drive now. I did see the beginning of it. So this person Alabama aviator, was working with a ribeye, so let's just say that the steak he he or she is referring to in this thing is a ribeye steak. Dr. Brian the steak overnight with a liberal dusting of kosher salt. This morning rub the steak with fish sauce 3% by weight does not specify which fish sauce and vacuum seal the steak for a few hours to let it work its magic. Then I fired up the a nova to 100 and get this 103 degrees Fahrenheit and cook for 90 minutes. Next step was 115 degrees Fahrenheit for an hour and then doing 129 degrees Fahrenheit for two hours. The idea here is that between the fish sauce and the low temps at the start, activate the same enzyme It happened with weeks of dry aging, the low heat, but still much warmer than a fridge environment essentially takes the process down from weeks to a day or two. The result was mind blowing so tender, and that mild funky taste, it comes with proper dry aging. And then air. This is from Aaron Aaron's, like any thoughts or concerns with that kind of technique? Well, okay, clearly Alabama aviator didn't die, right, because they wrote that post, so they're not dead. However, I would never be able to recommend a procedure like that. First of all, let's look at dry aging, right. So remember the the, there's wet aging, and there's dry aging in both wet aging and dry aging, you can allow the enzymes that are present in meat to kind of do their magic to tenderize over a large length of time, the advantages in dry aging are also that you have you don't get what's called confinement flavor, which is the kind of smell you mean, when you open up a bag that's been sealed for a long time, you get that like kind of nasty, like, like nasty smell, you know, I'm talking about it's called confinement, flavor, confinement aroma. And it's like from the bag and it flashes off. It's because there are bacteria that are growing in there that are producing, they're not going to kill you. But they're they're producing some funky stuff that will is typically fairly volatile and will flash off so you don't notice it once it's been allowed to air itself out and to and when you cook it. So there's that. Also, too, in dry aging, you typically lose a good amount of water, so you are intensifying the flavor. So there's two things that are intensifying the flavor in dry aging meat. One is that you are actually breaking down the protein and protein breakdown products are more flavorful, right. And you're also getting really getting rid of water, which is concentrating the flavor because you're getting rid of water. So I guess this is like back in the day when people hadn't figured out how to do post finishing on cvwd stuff. And so everyone was just pulling stuff directly out of the bag and serving it which is nasty, right? They would do things like dump soil over the top, or in this case like fish sauce over the top because what you're doing when you do that is you're adding protein breakdown products. And in the case of fish sauce, like straight up funk, your thesis fan,

right, I love Islam.

I'm like the Christopher Walken a fish sauce more fish sauce, ding, ding, ding, ding. More cowbell. You know what? Anyway, so the what you're doing here is trying to substitute some of the funkiness of dry aging with fish sauce, but I don't see them as similar kind of funks, right, there's not the fat oxidation products that you get out of dry aging in in a fish sauce. So I'm always I'm never ever a fan of saying that something is the same as something else. I think you can just say something is delicious. But saying it's the same as dry aging. I just don't buy it right, because it's not exactly the same kind of procedure that's going on. Now. Secondly, the idea of merit of having a steak getting a ribeye, this is getting assaulted for that length of time, I have my issues with because in most of the tests that I've run, I find that it's not a tenderness issue. But the actual fibers themselves are more springy and tastes more cured when something has been salted for for a long time. And it's meant to be eaten like a steak as opposed to a brace. Now I'm reassessing, as I said some of that information in light of what salt is doing to the connective tissue as opposed what it's doing to the muscle fibers themselves. But in general, if you're going to store something for a long time, or like on the order of a couple of days, I tend and it's something like a ribeye, I tend to not want to solve it because I prefer the texture of steak that hasn't that hasn't gone through that this is not tenderness. It's just a textural difference. So like you know, I have my kind of issues there. Lastly is this temperature regime where you're clearly incubating whatever it happens to be at now unless the salt level is high enough on the surface of the meat and along with the fish sauce, the salt level is high enough such that you're not going to have any problems at all right. It's not a it's not a good place to keep meat for that long. I did look up. By the way you're and here's the thing, like the data I was able to find for growing for instance, botulism toxin, botulinum toxin on meats, you're not going to get any substantial growth on the on the studies that I was able to look up in less than about 10 hours. So this is going to be safe in terms of when it's grown. However, let's say you cook it and then chill it down again, you've created a large number of vegetative cells if they're present. If you create a large number of vegetative cells, you're also then creating a large number of spores as you go through the point at which you kill the vegetative cells which we If you have a higher load of spores than you would otherwise, and so any further degradation you have on storage, if you don't serve it right away, are going to be compounded. Right? So, you know, technically in the in the, you know, in the, in the post, I think if you add everything up, it's fine because it's under four hours until it gets to its, its pasteurization temperatures. But you know, it's just something to something to think about. If you're going to serve it right away, I'd say it's probably not that big of a deal. But if you're going to do a cook chill is when I start worrying more about that kind of a practice. 129. Do you know what that is? No, no, I don't know what that is. Botulism won't grow above about 50 degrees, anything above 52. And you're killing almost all pathogens. And anything above that is kind of gravy, but he's like he or she is also not cooking it long enough to do a full pasteurization step when they take it up to 129. So the whatever, so I'm gonna say probably won't hurt you. But it's like, on the edge of what, like I could, for instance, recommend, although I will try it because I am writing a book on it. And it's still, you know, I have time to test this out. Other thing I will say is that at these temperatures at these lower end spectrum temperatures, you do have a chance right now, what is it one in 100, I don't know what happens to me every once in a while of incubating bacteria that are not pathogenic, but that do ruin your food. And when you open that it's not a pleasant funk. It's like blue, cheesy, nasty off, you get you get bags that blow off. And every once in a while I have people writing into cooking issues asking about it. And it has happened to me, but it's unpredictable. So I just throw those bags away. If you open a bag and it smells bad, throw it away. And best I can tell. It's not necessarily like it always happens when you're working in the lower temperature ranges. And it always happens when the bag has been kept for a long period before it gets up to pasteurization temperatures, but you could be incubating some, you know, some bacteria that can survive at higher temperatures that aren't necessarily human pathogens, but are spoilage bacteria. And so that's just something to think about as well. Yeah,

I don't know blue cheesy meat to begin. It's horrible.

I once they we did a we're doing a low temperature cvwd class at the French culinary. And back then, everyone was really worried about vacuum packing. And it was very hard to get a Hassett program. So there weren't a lot of people that had done it yet, right. So there wasn't like a good like a workflow for getting a hassle plan. So a lot of times we would circulate directly in oil. And the other good thing about circulating directly in oil is that at service time, you're not effing about with bags, you just go into the oil with tongs, you pull it out and you drop it back in the day, even though they weren't recommended to you know, Philip Preston never recommended that you do it. You know, we were using the stainless steel pole school Polly science circulator. So you could pretty well you know that everything touching it was okay with oil, right? No plastics, no nothing. So then you just go in with tongs, you pull it out, and then you do your finish. So it's incredibly convenient if you're doing a lot of units in a night, right? Not so convenient for homework, but incredibly convenient for doing a bunch of units in terms of like speed of pulling it out and lack of bags and all that nonsense. Where are they going with this? Well, you asked me would you say blue cheese? Oh, yeah. So so we did a whole bunch of pork with the skin on so we're doing the low temperature on the entire thing. And then we're gonna fry crisp up the skin later doing like belly to belly style, right? Like, and the oil is so thick, right? That if you ever circulate pork, in oil, or in lard, right for a long time, you'll notice that you get some fat fractionation so you'll get like, crystals of higher temperature fat growing like stalagmites on top of things and like occluding different areas, but because we weren't getting necessarily 100 We weren't getting 100% circulation around it. I measured it the next day, because of what I'm about to tell you and it was a good five degrees cooler in the stagnant places than it was. It was and that was enough to take me into incubation zone. And in the incubation zone where instead of being like you know in the in the mid to high 50s It was like 50 the entire room stank not like like a mixture of imagine blue cheese. So now you've offended a bunch of people possibly in Asia mixed with stinky tofu. Now you've offended all the Westerners and so like it's all offensive. There's no kind of right smell to it. You know what I mean? It's just wrong. So we had

somebody in like Kazakhstan was like,

delicious. Yeah, or like you know, you said before, like salt raisin bread is Clostridium perfringens culture, as I believe is some of the Ready cassava in your in your favorite? Cameroon. You like that smell right? When you're used to it when you're use it when you're when someone's coming in saying it, but when you walk into a room with pork, and nobody wants to eat that, and so like, you know, I was like I'm sorry, folks, you don't I mean, it's horrible. It was horrible. You ever, like ever like work on something you have something planned like for like, you know days in advance. It's all there and then it's just all garbage. It's terrible. So blue cheese meat. Blue cheese on meat, good blue cheese mixed with butter. Like melting into a steak. Good. Yeah. Good. Okay. This is in from Dan in Chicago, cooking issues crucial times. By the way, we're getting ready for your break after this. You might do a break now just get it over with. If you weren't sure I will do a break we'll come right back more cooking issues.

Bob's Red Mill has been milling whole grains since 1978. When you mill whole grains, you get all three parts, the bran, the germ, and the endosperm. The brand where the roughage makes up about 14% of the whole grain. It's the outer skin of the edible kernel. It contains large amounts of B vitamins, some protein, trace minerals, phytochemicals. But most importantly, dietary fiber, the germ is only about 2.5% of the kernel, it's actually the sprouting section of the seed what's going to grow into a plant, it's usually separated during milling process because it contains most of the fat and therefore has a shorter shelf life. The endosperm is the main energy storage unit of the seed. That's where the growing plant gets its energy before it can start photosynthesizing and making its own. It makes up a huge portion of the grain about 83%. And it's the main source, it's used for white flour. When you make white flour, you get rid of the germ and the brand and just have the white endosperm. Left. It contains almost all the carbohydrates. It also contains protein and iron, and some of the other B vitamins as well. It's kind of what you classically think of when you're thinking of flour. So all that's there when you're dealing with whole grains. But when you will whole grains, you also get the brand, which is the kind of roughage and gives that that's what gives that that kind of color to it also gives you extra fiber that helps you to be regular, and you also get the germ which adds the fat and the flavor, which we all like from whole grains. Learn more at Bob's Red mill.com/podcast. I have Bob's Red Mill products in my kitchen at this at this very moment.

Oh, what do you love most about them?

What I honestly honestly, what I like the most is that is that you can tell someone to use a product and they can go into a supermarket and buy it. I think that's the best aspect of it.

I think it's a high quality product produced honestly at a price that everybody can afford.

Here's like Hey, Bob, you want to by the way, Bob's a real human being.

I know, actually one of my colleagues met him. He's on the wall behind you. Yeah.

So maybe you want to invest in a museum, Bob? You know what I mean? Speaking of let's get his question out of the way and then we'll we'll talk eggs Peter was wanting to talk eggs in the brain. Well, I love x two, who doesn't mean like I think like you're pretty much a low quality individual if you don't like eggs. I mean, there are people who don't eat it because there are people who don't eat it or who can't eat it. Yeah,

well, then there's also people who are okay with just eating egg whites.

They're bad people. That's an enemy of quality. And that's a that's not

an uncommon thing. That is a common menu substitution option. It's

a bad idea. Yeah. That was like the basis of a whole episode of Seinfeld, wasn't it? Like he couldn't get an egg white omelet? And it was like a problem. Well,

thank God. Yeah. Like, you know what I mean? Like, egg white omelet is the enemy. It's the enemy. Yeah. You know what I'm saying? No, it's uh, do you watch Parks and Rec? No. So DAX has started watching Parks and Rec and the you know the character. Nick Offerman, right? He is the character he plays he. He says I hate I hate low fat milk because it's water lying about being milk. I was like, strong. Yeah. Strong. He's like, the only thing I hate more than liars is nonfat milk because it's milk. It's water line wrapping milk, which is true. And same thing goes with an egg white omelet. It's not an omelet. And you can't make an omelet with egg whites. It's not an omelet. I don't want to get into definitional things because they don't want to get into this kind of definitional like, you know tirade that we always get into but I mean, I'm sorry,

matters. A Gilbert's better. Yeah.

They're both awesome. The white is awesome for mono age fruitcake, which I really like you know anything rings? Yeah, well, yeah, it's okay. Marang all that stuff. It's good. It's amazing. But like, you know, on its own as an omelet that just don't cut it.

In egg form. They should not be separated. Right?

Do Beat an egg white omelet. We need to make

it flush. Now that's like that's like

no you beat someone who ordered. Oh, dang,

that was upset and then spike that went Oh,

yeah, nice. I like your volleyball reference. Yeah. That's summertime. I'm like, can you imagine anything? Like more horrific than like beach volleyball? Like I think violet like I like although you know and everywhere to play or to watch play. I'm gonna like, there was

an article was it in the New Yorker recently about sand and how there's a particular kind of sand that you have to use for beach volleyball that, like allows you to play in a particular way. Really? Yeah, there's all these sand specifications for like shapes, angles, sizes,

I hate running and say I'm that guy that if I have to be on the beach, which is a nightmare for me, like a huge nightmare for me. I like the beach. I'm a vampire. I like being near the beach. I like the ocean. I don't like sand. I don't like sand. Like, like, I don't like putting shoes on after I've been at the beach. I don't like the sand in the car on the way out of the beach. Like anyways, I'm that guy smiling faces. Oh, that's the worst. Yeah. So that I like like, I like going to the beach for functional things. Like I like to get clams. I like to harvest mussels and Wilkes. I like getting grass is purely for foraging. That's right. I like there are many beach side greens that I also enjoy. Like, you know what I mean? There's like, there's beach plums, there's Beach, there's rose hips at the beach. There's all sorts of things I like about like

just being in the ocean, and like seeing a massive expanse of water and sort of floating with

being in the What do you mean freaking jellyfish?

What do you mean what you're telling us in Windows?

Anyway, so like,

I like being in the ocean as you like float in the water. I like

the actual being in the ocean is fine. It's fine. But like, I'm that guy that if I have to be on the beach, I walk immediately to the hardpack sand that's right by the water so they don't have to have all that sand. And imagine like when you're playing beach, like running in soft sand is a friggin nightmare. Yeah, I guess you gotta be in good shape. And

why would you do that? If you weren't in the military?

Or you're playing freaking beach volleyball where you're running around on dry sand.

You're not really running there. You're just kind of like shuffling around.

Wow, getting some hate down. Yeah,

I'm not saying it's not a sport. I'm just saying you're not like you're not all out running

to shuffle around ball.

Do you know hey, you know what takes more energy than you'd think is a racecar driving. Now that I've done it,

I do want to put some bets on whether Dave Arnold gets to two questions today or maybe

somewhere Anastasia is browning?

Yeah, no, all the time everywhere Anastasia is

from Yeah, this way Dave you'll answer all the questions that have been Alright listen,

listen, Dan. What your Oh, come on now that this is why people like when you're on because like you given you get first of all, like, I always say now you're preventing me from asking this guy was trying to do it and you started me.

That's what's brilliant about it. But the that's true. No, no, you can use Peter Kim as your crutch

I can and just did. But the the, like, people who give out crap to people need to be able to take it right. Right. Absolutely. Yeah, definitely. Yeah. All right. For a couple of years, I've been using a Rubbermaid Commercial food storage container as a suevey vessel that I purchased on Amazon. The Amazon description for this product says Made of clear break resistant I like break resistant some lawyer was like don't call it unbreakable or break we call it break resistant. Everything is resist breaking dude unless it unless it's a Jenga tower things resist breaking said a dumb I hate the language that I'm going to have to use in the spins all manual. I

absolutely hate it. Yeah, and I can't wait to wield it back at you.

I know you're gonna make fun of him like the lawyers made me say at Deloitte has made me say it. You know what I mean? Can I

real quick to say I love how every impression you do is just like some stereotypical Italian New Yorker. Like no matter what, no matter who or where

sometimes he does stereotypical Jewish like

mother. Motherly Yes, whatever. Yeah, whatever. It's like, you know, you imitate who you're you know, around, I guess. I don't know. I don't know. Whatever. Oh. Anyways, the Amazon description for this product says Made of clear break resistant polycarbonate. It is also BPA free. We'll come back to this. I've recently been told that it is not possible for polycarbonate to be BPA free. Is this true? Have I been duped by Rubbermaid and Amazon? Additionally, if the container does contain BPA, has the food I've been using a superheating still been exposed to BPA as long as the vacuum bags did not also contain BPA? Dan from Chicago is an interesting question. First of all, I have just had to get this out of my head because whenever someone says Rubbermaid, there's a store was a store in New Haven that sold drug paraphernalia and waterbeds and it was called rubber match. And their their commercial was always like, rubber match. And so like, like on TV like they bought There's like local access things and if they did have all of their stuff, rub a match, so everything anytime anyone says Rubbermaid, anyone who grew up in like New Haven in like the 80s or 90s will know what I'm talking about Rubbermaid. So, whatever. I said, Rubbermaid. I just had to say it to myself. Like fill up your bomb from the waterbed, man, I don't know, man. The last thing you want is someone high out of their mind on a waterbed. Like because they're gonna get some sharp and they're gonna stab that frickin waterbed. And someone I know when I wonder whether it was Jen, my wife like knew someone whose waterbed ruptured, and like leaked all over everything. It was a nightmare because it went through the floor. Plus they weighed literally like a ton. You know what I mean? Well, I've never been on a waterbed. I have missed water beds. You miss it. You like your waterbed fan? Oh,