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 niches coming to you live on the heritage Radio Network every Tuesday from roughly 12 to roughly 445 from Roberta's pizzeria in Bushwick, Brooklyn. Join as usual witness dassia The Hammer Lopez Hey doing stuff. We got Dave in the booth Dave, what up? Today we got special guests plus entourage. Is plus entourage. Richard Blaze.

I liked the soft golf clap. That's usually the applause I also thought I thought I was going to be like the dynamic one. But that open is just

that's all I got. It's, it's amazing. It's like it's like literally like I could come in here off of a bike or like you know, you missed out you could wake me up from asleep and on. Yeah, my kids made me do it every once in a while.

Or you crushed it. I don't know if I can even like go on from that point.

Well, I can say it from here all it's all you know, as Trump would say low energy Dave.

I'm here. So we got so let's, let's just

that was my trombone by the way. Nice. Beautiful play beautiful.

You gotta go bass trombone. The bass trombone is not a used enough instrument.

It's not. You know, I'm more of a banjo ukulele guy, though. Right into like,

I tried to learn banjo once failed miserably. Yeah, I'd never

could figure it out. And I hear the ukulele is really where you need to go. If you're learning a stringed instrument.

I mean, because it's well, and it's all it's tuned to an open chord. Right. So you can just I mean, that's why Tiny Tim not a musical genius was able to cut some popular records. You know, on the on the ukulele. It's it's true. You know, there is a you there is a ukulele every couple of years or every couple of decades. I guess at this point in my life, I feel there's a ukulele resurgence.

Yeah, no. Maybe that I fell into that maybe that it was it was I just felt it in the air. And like

I remember as a small child, I remember Tiny Tim, you know that? Yeah, of course. Crazy. Yeah. And the Stasi has probably caught him just wrong. doesn't remember him. Just just wrong. Got married on Johnny Carson. I believe a really? I think so. Oh, I don't think it lasted.

I thought he was a wrestler. No, it'd be no okay. Oh, yeah. No, yeah.

Good name for a wrestler. Yeah, he was is massive.

What do you think about bagpipes? I'm trying to learn the back. Well,

I can't believe you just said that. Because I was gonna ask you bagpipes are didgeridoo. Oh,

bagpipes. Here's why. Here's why. bagpipes. bagpipes are not the kind of instrument that you ever want to hear recorded. It like needs to be live. It is a martial instrument. It's meant to, like scrambled eggs, the inside of your body. You know what I mean? Yeah, it's portable, loud, as you know, loud as hell. You know,

sometimes just for inspiration, if I'm on a long run, I will queue up like the Scottish March

really? Long Way to the Top if you want to rock and roll. It's like Braveheart. You know? For me, it's just you Braveheart was a good movie.

I don't remember much of it. But I remember I felt inspired by it. So I

we have ever said this on air Anastasia. Like I always thought it was like a mist. So the end of Braveheart. So Mel Gibson is Wallace right and and so at the end of it, you know, he's relative. He's not like a normal person. He's like a night, whatever relatively common, or he's being executed at the end, because he's given up right. And so at the end, they're cutting his nuts off. And right before they cut his nuts off, he goes free. Like that. And I always thought what a great like ad campaign they could have done if you just said anything else. Pepsi is the last thing. There you go. Wow. The memory. I haven't seen this since it came out. There you go. So who else we got in the room? Who do you bring with you with let's, let's say hello to the entourage in case I pepper them with questions or ask them what they like to eat. Oh,

I'll go around the room. So narrative Sidman publicist extraordinaire, yeah.

And in relation to Josh Sidman from let's Chester, New York. Nice. All right.

Lea publicist. extraordinaire. Yeah,

he's just like big flack attack.

We got going. I'm rolling deep because it's Brooklyn. And I felt like it's kind of my street cred. I needed to come in with a big crew

got a real heavy got a real heavy

and then we just met Joyce. Joyce. Nice. So also extraordinaire. I mean, we should not leave that out. Right. Just want to make sure everyone's extraordinary. He just

doesn't think so much of you. So so the reason you're, you're over here in our fine. Our fine area in Brooklyn is you got a new book coming out in like, is it this month or next month? It's today? No way. This is the launch like this

is my first appearance. I mean, I thought you were on the was on the today's show. This is my first

appearance first audio appearance. How was it today's show? How was that like?

It was amazing. You know, a couple of years ago I spilled liquid nitrogen on Kathie Lee's feet and was banned from the today's show for three years. Really? Yeah, she's kid was. They were amazing. Now they had some Pinot Grigio working and we did a little snap pea salad. Yeah.

She likes she likes snap peas. She likes peanut ratio. You know, she likes to peanut ratio.

It was amazing. She had it. I mean, they were they were both stunning. Yeah, yeah. It was actually really good segment.

I did that show once on Halloween, right after Hurricane Sandy and I was just, I mean, everyone in New York was just so pissed off. That, like they were like, That guy's never coming back to the show. Right? Right. And it starts he has been waiting for years because she like literally like, like, loves coding Kathy love them. Like, I love them, too. I'm an old school Regis and Kathie Lee guy. Oh, back in the day.

I love Regis So, my first segment I ever did with Regis, right? We're doing the segment we're outside. It's outside summer grilling with Regis, right. And he first time we ever met him many years ago. And he's like, Alright, so I'm here with Jeff and we're cooking. He's a keeps calling me Jeff but in my head because I have an ego. I'm like he's calling me chef just found with it. And then like all the way through about seven times at the end he's like and that was Jeff cooking up some amazing burgers we'll see in a minute, but it's Regis Philbin. That's okay. You can call me whatever

you want. Whatever the hell he wants. Exactly. Whatever he wants. Yeah, Regis good old days. I used to watch all of the daytime TV like when I first got out of college. So they were on back then in the early 90s. And I would do only these three things. I would watch daytime TV. I would bond Oh, my Pontiac and I would deep fry peppers in in my little deep fryer. And that was it. There's only three things I did before my job started. That's amazing. My future wife is like what the hell are you doing? Why am I with you? What is your problem? She had a real job. They were great peppers. They were great peppers. Nice. And the Pontiac was pretty sweet for a couple of years. Yeah. Definitely the cheapest car ever bought. Yeah. Now let's see crests by the way. What do you mean? No, I'm

secretly in Seacrest. Really? It's called Kellyanne secrets. It's Kelly and Ryan.

So did she have a fight with what's his name? Something

happened with with Michael right straight hand and then I call it it was a big thing that you know, it's a big reality show of who's gonna get it. I thought it was gonna be me.

I was not. Do you do my mind? I was in the rowdy been on their show. Is that what half was their chemistry? Okay,

that can Oh, yeah, I thought the chemistry was great. They're amazing too. Of course. So but like so something happened. Something happened. Who knows? But now it's Ryan Seacrest. Alright, so

let's talk about your book for a minute. And by the way, call in all of your As I say, call your blades related questions in to 718-497-2128. That's 718-497-2128. So this book is called, so good. And it's 100 recipes. It exactly 100 recipes. I did not count.

You know, this book was interesting because it was like, we have to, like, we were really serious about the 100 recipes. Like it was a metric that I had to hit my publishers here with me. So I have to, you know, but we had it had to be 100 recipes. And I was like to sauces count economist count, whatever. No, really no. So it's probably over

100 recipes. Don't tell that to Peterson with his sauce book. The rest of it is sauces don't count that whole book is sauce

wouldn't even be a book, you couldn't even say there were any recipes. And that's one of the classic books I love. Oh, but then it would be a book with no recipes. And now it'd be a really good marketing angle.

Really? The people want to buy books with no recipes. Probably not. All right, well, probably not. Right. So now I read the I read the introduction as well. And so the conceit here is, is that people can actually cook this stuff. I mean, the people who listen to this probably are better off but you include and I had this same issue when I did you know my cocktail book, you include a lot of stuff that the average like Jane and Joe person wouldn't necessarily but you always give away out.

I have to you have to guess ya know where you're going with? Yeah, right. So it's like the 1% Richard Blaze fans who by the way are known as Bluejeans just so we can get these installations fans of Richard blade that's like a there's other definitions, but it's Star Trek thing. It's like the third knows three definitions for Asians. You know, some of them want to see they want to see this. Here's all they want to see a lit some liquid nitrogen. Yeah, you gotta give it to him.

I look. I'm for it. Like, here's the thing. It's like, I'm a believer in you know, if this is the way you actually do it, and you're a real live human being, right, yeah. Then just do it that way. And then tell people look, I don't expect you to do it. And if you were at somebody else's house and you had to cook something, you wouldn't be like, you're doing liquid nitrogen. I'm freaking out of here. Exactly.

Exactly. Right. Yeah. So there should be so like so it is. So every once in a while, there's a tank of liquid nitrogen in my basement when I say every once in a while. I mean, all the time. Yeah. Where do you live? Where do you live? I live a little north of San Diego Del Mar California. Right. And then I'm going to be in San Diego pretty soon. Oh my gosh, I

mean, the my staff would freak out if you showed up. Yeah, I'll be there. I have to do some sort of like thing for for a liquor company here

mythical. So my stuff like this. You know how much street cred like how much like, cred I'm gonna get in my kitchen because I'm on the show.

This guy is good at this guy's. Yeah, no, it's not.

I mean, buttering up coast to coast, both sides. But I'm also being honest. Yeah,

I appreciate it. So one thing I want to talk to you about, and I noticed in this, and it's something I think it doesn't get talked to, before we talked about the book in general, or any questions. You ever noticed how chefs tend to, like find an ingredient that they fold into their pantry, and it shows up as a highlight a lot. I do this all the time, and it changes for me every couple of years. I change like what that highlight is. So I remember Niels Noren. When I was at the FCI, from activating the SEI for a while, it was like what does this need and we were all like ketchup minis it was always it was nice. Nice. That's what this needs ketchup minis Yeah. And then like, you know, but there's always said, but I noticed and it's something I actually also love and use a lot. You love the Calabrian chilies oil.

I do love to Calabrian chili oil. Yeah, but but with a lot of these things, isn't it? Like the moment you had or like the first moment that you had with that ingredient?

Yeah. And you're like, oh, and then so well, like full disclosure, a friend of mines, Calabria. And whenever he goes over there, they bring back like, you know, some of their family stuff. He's like, this time, it's not as good as last time. Right? Like, but yeah, so like I have learned to love it. Yeah, and you the great thing with ingredients like that is yeah, you associate them with like a particular place a particular thing, but you get addicted to the certain kind of note, especially something like that. So the way you describe it is a fruity heat. Right, right, but not sweet, but fruity heat. So it's like as an alternative to like the classic thing that all that you know, most has just been doing for the past five, six years. Just hit it with Serato not punish but like you know, the hot caulk brand of Serato ya know what I mean? But it's more that's more neutral and doesn't have the oils How do you get in? How did you get into the Calabrian shale oil? How long have you been into

I think honestly I'm this is I just stumbled upon a jar of it and it was one of probably was Top Chef or something like that we're on these shows you get to carry like 10 secret ingredients that are always in your case. And and chili oil was always one of mine a bottle of ghee was always one of mine. You know, some fish things that are like special to you that you know provide something that something's going to need in a 48 episode competition. Sometime I'm going to need something that brings some heat to the game acidity to the game, some salty umami, whatever it is, um, so that's how I found it and then it was just like, oh, I kind of also just like it in my fridge to like, you know, drizzle over like ranch dressing because I'm also like, I like ranch dressing who doesn't I'm just going to admit that right here. So it's I feel embarrassed

a little bit about my son DAX. It's the first thing you learned how to make you learn to make anything else. Although, you know, he didn't make for Jen, my wife. He made breakfast in bed first time ever. I'm like, You're 12 years old about time. Watch. What did he mean? A French toast, you know, classic, like, first thing and, like, so I'm sitting there in bed. I'm like, first of all, I wouldn't ever tell him this and nothing. He was, like, you know, I would prefer to eat at a table. That's me. But like, whatever. But it's not. But my wife was floored. She loved it. Yeah, amazing. He did a great job. But having done this when I was a kid, I was like, what does the kitchen look like?

Of course, right. And it was a disaster. I'm assuming I thought nice. I agree with you with the eating in bed sort of thing. Unless you're at a hotel. Then like, I bought the sheets. Now my my favorite thing to do is a hotel chicken wings to orders. And then like, bathroom towel to wipe down afterwards massage. Secret fact like I'm revealing to you like I've we've connected

Nice. Well, let's talk to you about it your chicken recipe. Let's just go to it. Yeah, before I do that, I noticed also like,

they're also we're just having a lot of fun. Don't worry about the book. Like we're just kicking butt like this.

So like, here's something I do with people's books. Whenever I get someone's book, right? First thing you got to read, you got to read someone's introduction to see where they're coming from where that particular book is coming from get a feel for where they want to go, right? You agree? Sure. Yeah, then look at a couple of pictures. They choose to have nothing to do with a particular recipe to kind of see where their heads at. And so the one that I gravitated to is the picture of like just I assume that whoever you were photography was like that one that one that but but cake tester love it. The cake tester, you got the cake tester, which is like super, you know, I like he was he reading glasses. Yeah, those

are, those are actually my glasses. Like, that's not even just a prop chef. That's like, those are my glasses.

What about like, you can't use that one very light.

You know what it is? I'm obsessed with this sort of what's in my purse sort of stuff, right? Like, just throw it out there and take a picture of it. And then people are like, Oh, wow, he rolls with a cake tester. And pasta cutter.

The cake tester is like that's the mark of okay. Yeah. Okay. Yeah. Got the cake tester, because that's how I test chicken. Yeah. Is that are you shaking? Anything? Anything like that in boop, boop. But I feel like is that is? Is that still going strong? Or is that just like we showed our age? What?

Whoa, yes, we're showing our age probably a little bit. But I'm not I kind of like it though. Right? It's it's kind of one of those like, it's a pretty big kick tester. And what is that little pin? Chef? What do you have? Yeah, that's how we did it. Do you back in the old days, 10 years ago,

right. I mean, like, here's the other thing, too, is like a lot of people when they're writing stuff, they're like, go stick a thermometer in it. Would you ever stick a thermometer in something?

I will, I will. I will say that I'm doing a couple projects right now. That um, and this this sort of like, you know this already, because you're amazing, right. But like, precision is an interesting thing. So like thermometers? I mean, I Suvi things all the time. Right. So that's a very precise way to measure something. Right? Right. So

yes, exactly. But I rely on it. And like my knowledge is right. You don't need the K tester is what you're what? No, no cake tester, are you okay, so like when I'm deep frying or something like that the cake tester I use, but I would never shove an instant read into my piece of chicken. Yeah. Because it might have been the juice is good. Oh, yeah. My, my, you know, my lip and the K test are good enough for me. Yeah. And I also I

do like, like, when you're when you're a good cook, and you can just touch something. Yeah. Or when you ask a chef, what is it when it's done? Yeah, my favorite answer ever. Right is like, but everyone has it finished.

Everyone says you can't know. But if that's not true, you can know. You can know. Yes. Even like something stupid like pancakes. Right? If you're if your flame is a little off, you touch the top of the pancake. You're like, is that pancake raw in the center or not? Right? You're just like, yeah, is the French fry done?

So much of it is observational, right? Yeah. We're dorks also. Yeah, pretty sure.

And what else here? Yeah, like you got the Qun recon. That's the that's the peeler to get out of my wife bought me a Pokemon peeler once I still like. Yeah, I mean, listen,

be also like, because it's like 49 cents, or probably $1.49. Now, but I remember they were also something like, oh, it's the best peeler. And it's also like, not that expensive. Right? They get stolen all the time. You can get one that's a glove with like a safety mechanism, right? I mean, I'm assuming Yeah. So you don't go to those type of shops?

No, no, you know what they used to shop all the time. They used to have a really inexpensive store called lectors where you could go just to buy beater stuff and then they went out of business. And so now either you're going to a department store in New York, you go into a department store or you have to go high end, and a lot of times or restaurant a lot of times like there's no middle zone. There's not a middle zone, you know?

I don't know antique shops. Those are always Oh, yeah,

yeah, but like you know, I found some really good like old Sabatini knives there. Yeah, that's all good.

I have a massive Sebata a knife that in culinary school. I had to kill a turtle with really like dark story. So what kind of I was at the CIA, right culinary school, just so everyone's clear. And I was the fish kitchen Fellowship, which is very prestigious, just so we're all clear. They give away one of those a year one,

how many students you got?

You gotta last 75 students every three weeks. So like I lived in this fish kitchen, basically. And at some point someone brought in a giant turtle. Like, you know, someone out in the Hudson River brought in a turtle. And they were like, the we need, we need the fish kitchen fellowship guy to come down here. Now I didn't even have a name at that point. I was just the fish kitchen guy. And then they were like, you gotta cut this turtles head off. And it was kinda like it's kind of a dark story. I'm kind of sad about it. I was just doing my job just to be clear. Yeah.

And like, murder turtle. Mona people are very uptight about Turkey. You know, the people are very uptight about turtles. Right?

I am too, but for a different reason. You know why? Quick little sidebar here. All right, the book is being out my book so good is being outperformed by the Teenage Mutant Ninja Turtle

pizza cookie or for killing them.

I've like right now I have a little issue with this one because I don't think the Ninja Turtles wrote their own recipes. I'm sure of it. Second of all, I'm not a big fan of the math superheroes. Like I take the x and I take any superhero group against the Ninja Turtles any day. So after here, I'm going to Time Square. I'm going to take take take down a couple

minutes. Yeah, also the other thing about it is not really teenagers anymore. I mean, that's the 80s No, they

don't get age.

There are age. That's not right. A teenager isn't age. They should just say immature. Ninja Turtles. Yeah, well, mutant immature Mutant Ninja Turtles, because an age is a thing. You don't get to like stay a teenager forever. You can act like a freaking teenager forever. But you can't actually be one forever. Right? absurdity. Yeah, it makes no sense. Write your own recipes. Donatella. Yeah, yeah, well, I don't even I don't even I was never a fan. So I don't even know which ones which are mean. Do they? What do they like? Anchovy my

my my girls actually like them. So I so like, that's the other thing. Like they liked the turtles better than me. And

the old school turtles are these new weird like roided out turtles.

They probably only know the new roided out turtles. It's sad. It's garbage. It's garbage. But anyway, yeah, just the knife and the turtle and Everyone's upset now. But it was a long time ago. And I was just doing my job.

Okay, so apparently, if a turtle goes into its shell, there's a couple of ways you can get the head out. Yeah, yeah. So to lower it out and more the finger the other way. Which would

you do? I didn't know about the finger technique. So I'm glad I showed up today. I'll use that in the future. The head pops out. Bang. So it was a it was a broomstick handle.

Yeah, yeah. And it had bet on it. And you've chopped it off? Yeah. Strong.

Yeah, this is a disgusting story. I'm sorry. And then so like you do it like it's part of my fellowship. So I'm learning how to butcher this turtle. And like, that's much like I'm relearning I was weird because not a fish. Not a fish.

No fish.

Who you gonna call me? I mean, I guess you could call the meat butcher.

Right. Well, that's why like, yeah, rabbits are handled by the poultry person, which you said tastes like chicken in the book. I noticed I noticed that but like not a poultry. Sure. rodent? Not a poultry. No.

Right. Exactly. The scary thing was that turtle hunted me for like days because in the walk in, it was still moving for days. It was just

well, they're slow metabolism. They just don't. They don't mean they doesn't know it's dead yet the feet don't know it's dead yet.

Every publicist in this room is freaking out right now. We should just be really good. Hold Us has gone through it. Let

me start. Let me mention something to all of you. PR folks. Yeah. Anyone out there in listening land. Almost every piece of meat you've ever eaten, I'd venture to say every piece of meat that you've ever eaten was at one point an animal Yes, Andrew turtles. While you might like them, while you should not take turtles that are improperly taken from the wild, because they take a long time to replenish and you can crash supplies. And so you should not take wild cod turtles unless you, I guess are allowed to in specific place. All of this is true. And I think they're cool. They are not smart. They are not the smartest of animals. Here's a here's something that I drive. So if you eat beef, you shouldn't worry about killing a turtle. Turtles don't have their they there's some argument about this. i One of the things I take is does an animal have a sense of play? Literally sense of play can play? Right? Does it do things other than avoid things that he hates? And, you know, get food and sleep? Right? Turtles pretty much no play? Yeah, no play. There are some the birds obviously there are other reptiles that can play monitor lizards, and the reptile family, like can get to that level where they have those kinds of interactions. But if you don't have a sense of play, pretty much I don't feel that bad about it.

Yeah. So that is your notes to the publicists in the room. Correct? Yeah. Okay.

Yeah. Even people nowadays they get so hyped up about your no one wants to it's because we're so separated from the food that we eat. You're right. Yeah. You know, how to taste.

You know, we made like a traditional, like, you know, turtle soup with Sherry And yeah, was it worth it? I mean, you know, I just do my job a student I was just doing I want to clear,

very rarely with the exception of fish and crustaceans. Like, the work of killing something makes the food to me now. not as much fun I don't know something about it. I mean personally it does

give you the gravity every every cook does need to know all the things you said like, hey, this thing was alive and you need to respect it and you need to eat it and you need to use all of it. Right? But like I don't Yeah, like frogs do you like fry? I'm not a big fan of frogs now. But there was a point in my career. I was like, Oh, we got to do a frog dish.

Yeah, just frogs. I really don't like the way that they're killed where you buy them you know, and I mean, like, but again, no sense of place should worry about too much but it's still it's just bad form. You know that you know, the way they kill frogs, right? That's how I don't so I'm just by the way, so if you go to least this is in New York City. If you go to New York City Chinatown to buy frogs, which is where you get them here. There's a trash barrel full of live frogs where they're just basically crushing themselves and you know, we're talking about how big is that size? Three and a half inches for somebody about that size? Yeah. And the guy assuming it's the guys I've only ever had guys don't want to use it could be anyone right? Grabs the frogs rear legs goes flip sticks to like, like, lays the frog out back onto the cutting thing. That back with the cleaver takes the two legs off, put the legs in the plastic bag, they I think they weigh them first because you pay on whole frog wait. Then they take the live, rear legless body and throw it into the trash heap along with the fish guts. Because a frog is a fish did you know that you knew that right? It's a fish

or this is amazing, though, but I've never seen the barrel and the butchery of

BAP bap, bap, bap, it because why would you take home that whole frog body that you're about to throw away? When you know all you want? Is that rear, you know, leg? You know, that's the theory of it.

The thank you for making this day worth it to me educationally as well.

We have just alienated all of your weather. We have a podcast coming for your listeners, right? Yeah,

so no one even knows this is a world premiere. So I am getting into the podcast game. And now I know that I also have to work on my open by the way, like thank you for just like telling well that's like how my open because you're always worried talking about food on radio or an audio that it's not gonna have any energy. Right, right. Right. But like, oh my god, like now I have now I have a goal like to get to that Dave Arnold energy punching. So yeah, the podcast is gonna be out soon. And it's called Richard Blaze is starving for attention, which is perfect for

me. Nice. So what's it? What's the I mean, other than food? What's the subject like we're

getting, we're just gonna we're gonna talk to everyone in the industry. I mean, obviously chefs, restaurant tours and people in the beverage community, but also with a really getting into media and television. And you know, people that create food, television shows how it is to produce something, create a television show and get into the media.

And nightmare, right? Yeah, yeah. So what do you think, though? Do I mean, like, now that you've been doing it so long? Wait, do you? What do you think about it? Like, here's, here's my thing a lot. Without, for instance, the Food Network? I mean, there wouldn't be I mean, like, come on, I mean, the amount of interest and and that is generated, like countrywide worldwide, like the food media has done a lot for food writ large, I think it doesn't necessarily get credit for

Yeah, I mean, at the end of the day, you have to say, it's been great, because it's inspired so many people to discover things that they've never known that they would be into. The only sidebar is that, you know, because food is all over the place. That, you know, when as a restaurant tour, and as a restaurant chef, you know, you do get you know, kids that come in that want to be a celebrity chef, right? They've never been in the kitchen before it, you know, took me 12 years before, you know, I luckily, got asked to come on a TV show or something like that. So you get a lot of that, like, Oh, I just I want to, you know, I want to do cookbooks, and be on TV shows. And you can do that. But you know, it's not what we necessarily need in the restaurant,

right? I mean, that pisses off all of my New York, buddy and pisses them all off. But on the other hand, like you're griping about something. And yet on the other hand, you're a well known chef, because there is food media. So it's like they get mad about these, like young kids coming in and wanting to be all hot shots, and you can't have your cake to use another food reference and eat it as well. You know what I mean? Because you can either own your cake, or you can have eaten your cake. This is the only two choices. You know what I mean? Like, you can't expect to be a well known chef that people write about and then get pissed off that somebody else wants fame and doesn't necessarily understand the work. That's simple. Yeah. And if you microwave

that cake, yeah, super fast. There you go, then people are interested in your cake. Yeah, pretty much

everybody knows that. The solution to this problem is to make two cakes. You make two cakes, one that you keep for visuals. That's the one that's iced well, and one that has a better icing the cake ratio, the Eat That tastes better. I mean, that's the answer. Yeah.

Yeah. Well, with almost anything to me, that's interesting. Like, how do you cook on television, which is another thing that I really love talking about is like, you do things like that you make two of the dish that you're about to serve. So you can test one, so you can pick which one's a little bit better than the other one. Yeah.

So when you're doing TV, how much prep time do you have? So here's the issue. I see a lot of people, especially young people starting out, especially if they want to do kind of new technique stuff. They do stuff that they haven't necessarily tried. And it can be nerve racking, right? Trying something for the first time on the camera. Oh,

that's the biggest mistake, right? For all these young kids on shows like chopped or Top Chef or something like that. Then they're making blueberry snow out of molto dextran. And it's really not delicious. And everyone's kind of also seen it by this point, and then they get sent home. And then they're like, Oh, the judge doesn't get me. No, they get you. Get you really well. You thought that, you know, that was some secret thing you just pulled out and it didn't taste good,

right? I mean, the thing is, is that like, I think to me, it's okay to try some combination you've never tried before. But make sure that if you're going to serve people that that technique you're going to use is something that is in your toolkit that's in your you understand how it works. You understand why you're using it.

Yeah. And it has to serve deliciousness. I mean, it's pretty simple. Yeah, so if you can do both, then you're you know, you're gonna be famous like Richard Blaze. I mean, that's obvious.

Oh, we got it. We got to call on. Caller you're on the air.

Everyone. This is Anton from Pennsylvania. Research chemists in training, and I've been falling cooking issues for some time now.

We're in Pennsylvania College. We're in Pennsylvania.

I'm in Allentown, but I commute all the way from Philadelphia.

Alright, nice. All right. I was just in Allentown. Yeah, my eyes have relatives who live there actually just outside in Kutztown.

Yeah, my mom lived in Scranton for a bit really. We're just connecting on so many levels.

So what do you got? What do you got for us?

Yeah, this is actually my first introduction, Allentown. But I actually wanted to save up before I get to my question that that Alton Brown goodies was my first introduction, like really compelling introduction to science and not just food. Really, it's pretty seminal to where I am now. In regards some actual questions, I have been wanting to experiment with homemade miso. And I wanted to know if storebought miso, say from whole foods would be appropriate for culturing my substrate. A friend of mine has taken charge of a Korean Natural Farming program in New Jersey, and will be trying to optimize their rights operation, which they claim to be one of the few farms producing rice in the Northeast. All this being said, I wanted to use this opportunity to experiment on some novel restraints, and just kind of play around with me so, so wanted to know your thoughts.

Real quick. I'm like, can I just take it? Yeah, I'm, I'm gonna pass on this one. Like, I thought we were going in the right place with Alton Brown. And then like, Yeah, this is a Dave Arnold question.

Now well, actually, you know, you should Arca quest who is like the miso Master does, like a Misa workshops. I like a lot of be depends on what you buy. There are, there are resources out there that haven't been talked with, and that are still kind of alive. But you can just get koji. I would just buy the koji. It's readily available. And, you know, look up, go, like tweet our quick quest. That's his Twitter. I think it right, our quick question. He's been on the show before actually. And he can hook you up with like the very, very best in koji strains. But, you know, like, the, here's the issue when you're doing something like that, I mean, unless you have a miso that you lovely, lovely, lovely, lovely love. And like, you're like, maybe there's some special Mojo about this, I would just use it. And he is of the opinion, by the way, rich, that's our cook quest, that the strain of koji isn't necessarily so as important as the substrate, but Right. So I would just buy the koji. This way, you're, you're guaranteed to have it work. It's not already been possibly, you know, treat it with something or you know, because a lot of times, especially, I don't know what missiles you're trying to make, but if they're doing like a shear of me something like this, they, they hit it with alcohol to wipe out some of the, you know, a little bit of alcohol to stop it from further, you know, fermenting or breaking down so I don't know, but I'm interested in this northeast rice. You guys ever heard of this? Northeast rice? Anyone? Anyone know what these rice?

I think it's a novelty here. So my friend study that USC chemical engineer there. And I guess he ended up working at a commune in Ojai, California, which I don't know if anybody knows, California.

I just partied in Ohio, like two weeks ago. It's an amazing place. Yeah.

Right. So he, he learned some Korean Natural Farming and, like, worked with indigenous microorganisms. I don't know if any of this like rings a bell. But he, yeah, he brought it over here. And he kind of ended up talking to this. This farm in Pennington, New Jersey called Blue Moon acres. And they were super open to that idea. And it looks like they were kind of heading in the same direction. So the stars kind of aligned and yeah, I've enjoyed their race. I mean they're still pretty young in terms of the actual program but I figured I might as well like use this opportunity why not?

Yeah All right well you know like let's see like my point is is that any depends on what they can grow so like New Jersey anytime that they're not growing a tomato or growing a corn I want to hit them because like they that's what they should be doing. But I'm sure there are land types in New Jersey that don't grow great corn and great great tomatoes. So then yeah, well rice right I mean, grow rice I guess a lot of great things. You know, New Jersey Garden State, we forget that New Jersey was the Garden State and especially in a richer year long island guy, which we grew up hating, not hating, but you know, ranking on New Jersey, but

it's like your cousin you give a little, you know, little hard time to everyone's

small, right? Yeah. It's like, imagine if your cousin was the Jersey Turnpike. Right, exactly. Yeah. You'd give him a pretty hard time. Yeah, yeah, but a lot of good things came out of New Jersey like Welch's grape juice. Do you like well, just great love Welch's grape. You have a recipe for concord grapes in here and Welch's grape juice, New Jersey vine plan to best Yeah, yes. Flax.

We used to go from Long Island to Six Flags.

Okay, here's one for you for those who you guys were too young to remember action Park in Vernon, New Jersey to yell at people. What I didn't realize as a kid people would die their constant. Yeah, I had my junior high class trip there. Yes. Sick. It was amazing. Sick. Yeah, yeah, people would apparently get drunk. I was too young. The people who work there would get drunk and grip the regulator's off of the go karts. So the Go Karts had unlimited speed at night, and they would also be drinking. So like workers used to die or not forget the kids workers used to die all the time. Why don't they bring their place back?