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, were 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 this Dave Arnold, your host coming to you live on the radio network broadcasting every week roughly 1245 and Roberta's pizzeria in Bushwick Brooklyn, joined as usual when Anastasia the hammer Lopez is back from her birthday slash vacation in Rome, Italy. How was it?

Good? I gotta go back next week.

Next week to Rome to Milan. Why separate reason for business? Business Mallanna just for two days is okay. So do you already have the itinerary of who you're dealing with? Okay, my theory I've told you this is that like, is that three out of four men in Milan's name is Luca L. Oh, yeah. No, I'm not dealing with him not dealing. No, because I don't have any tenant. Yeah. All right. And we got David booth How you doing

Dave? Good. I love Milanos Yeah,

okay, well those cookies here's here's my theory on Milanos right Milanos the original Molano is like a gift from God the mint Milan no not as much and then they have all these other flavors and the first with how do you do any breaking apart? No, I take I like scrape the cookie off both sides that is straight up gross. You wouldn't you like a like a free night in front of anybody must be really difficult it is it's like a bunny rabbit. She's sitting there like knowing on that speaking or I try to like you know, I say well she's doing a little the teeth bite face she's trying to strip it to chocolate covered crumbs, I guess. Yeah. Really nice. So speaking of how is your airline flight been abandoned? Weakened airline travel? Yeah. Do you see all the awesome airlines stuff that happens when I heard something on the radio? Well, recently there is a huge fistfight that broke out on a on a plane on an expensive probably a and a flight back from Tokyo to La like a fistfight. Like before they took off. Of course it was two American dudes like fight like one guy with the other guys Hawaiian shirt like basically half off of his body and like for like, What? What? He tried to choke out a flight attendant.

There was a guy we heard about that. Remember? Well,

a friend, a friend of oh me who was not really a friend but like a friend of a friend. But then my favorite story that More relates to cooking issues is it Have you heard of Simon the bunny? This happened I think during the last week so United Airlines you know embattled airline that it is this story took me so by surprise killed all right. Killed and then would not return the body of Simon the giant bunny now

you're like what like minutes news documentary this one flew under the radar

yeah okay so Simon the giant Bunny was now is dead but was already over three feet long okay like three and a half foot long rabbit yeah and the stasis making the three and a half foot rabid arms was still growing and was slated to be the world's record largest body like they calculated they the guess was it was going to come in at over four maybe four and a half feet to be the world's largest rabbits bred by this lunatic woman ex Playboy model and the story just gets crazier and crazier ex Playboy model with every detail. Yeah, in England right takes Simon the giant Barney sells it to some extremely rich rabbit fancier here in the United States, right. gets on an airplane flies all the way from London Heathrow to Chicago O'Hare Airport. Here's where it gets weird hair O'Hare. Oh, boom. I didn't even get that Anastasia. You're on fire. Wow on fire Anastasia. Wow.

That's a daily news there.

Yeah, right there. Oh, here boom. So it makes it all the way over there. Right? And then all of a sudden, they're like no rabbit. And then she's like, where's Simon do like it's dead. And they're like What? What the hell happened? It died on the plane. What is just gotten a veterinary exam like three hours before it had flown because it's an expensive giant Barney. They want to make sure this sucker can fly and put a price tag on that you can't Well apparently somebody did some rich buyer bought it anyway. But here's the thing. So turns out like they don't return the body. They don't return the body. Oh, no, no, no, no, no, it doesn't get a seat. It should just get a seat buckling doesn't they don't get back the body that like we created it. Oh my Yeah, it's Don't tell so finally the story comes out. It made it to Chicago here alive gets off and some knucklehead puts the crate in a freezer and just kills it just freezes this freaking giant rabbit to death. Simon the bunny just freezes him to death.

Oh my god.

How the heck does that happen? You want I mean? How does it happen? Like he's like faith faith. Hey, for Christ's sakes Tommy's that box move in? Tommy. Tommy's that box moving, put it in the freezer. Put it in the freezer, slow it down. And then the only thing is is like what the heck happened in return the body if it was me, here's what I think. I think that Tommy and the other guy whose name I don't know I'm making it all up Chicago and chuck, chuck. Yeah. So Chuck and Tommy. I think they ate this freaking giant rabbit because they're thinking when am I gonna get a chance? They're both fans of rabbit. They like rabbit to eat. And then like when am I gonna get such a giant freaking rabbit? I'm kind of curious what it tasted like but I think that like, cremate is some sort of like, yeah, some sort of, what's the word? I'm looking for euphemism for eating it. What do you think's does? Tommy put it in the freezer?

Somebody ate the thing? Yeah, somebody

I mean, I have to be honest. I'm kind of curious. You know that three foot rabbit can't move that much right? It's got to be pretty tender. I mean, how much there are pictures on the web of this lady with her other giant rabbits. So sucks. Sucks This sucks to be her giant rat itself Oh speaking of a cooking and eating things that I enjoyed very much. This week. I had my first of the year and I think it's late in the season shad you ever have the shed ever get you shed not shed bro everyone here is negotiated Rocha row I like Shara love the shed Yeah, she had the fish yeah it's freaking it's my there's a whole festival devoted to it in Philly. Really?

Yeah shed Fest

and you do go eat them. It's a we've talked about this every year we talk about it. It's it's a almost lost art boning out shed it's gotten an extra set of why bones that go into the meat and so you takes like a like a fish boning ninja who can like do it and they bone it out and then they reassemble the fillet so it looks home but if you lift it up and falls apart like a piece of lace work, you know I'm talking about Dave. Yeah, anyway. And you like the meat too, right? It's like a giant herring. It's so delicious. Oh,

I love it. Yeah, well,

I bought I bought a load of I bought a boatload of this stuff in Connecticut in in hatom where I buy a shed. There's like one lady left who knows how to bone these things. And so like you know, once she's gone like the sheds gone as far as I'm concerned, no one wants to eat the bones. You know what I mean? Anyways, so where is it going with this so cooked, ate tons of shed on the cowboy grill but here's the problem stars I went to you know, I'm doing it I do it my super high heat multi multi step Tandoor style like I always do now, which I have something that you'll enjoy later that can't say on the air is not safe for not safe for public consumption. But family show fellowship. So this is my review of the pigment grill glove. Watch the hell out. Right. So like I've been using this grill mitt, which I bought so that could work on the tandoor and grill and so I had my all the shed I had it in those you know, those like they're almost like clamshell grill holders that are meant so you can just like put a bunch of stuff so it doesn't you don't have to put a spatula underneath it because that's the only way to move fish off and on multiple times because you don't want to break apart so I have it like in the in the thing and I put it off on off on but like damned if that glove didn't have a giant like it just like burn through on the side went right into my thumb was like I got the freeze dryer working. I got the freeze dryer working freeze dried a lot. Yeah, freeze dried up. Oh, here's another thing. You're gonna like this one miss dassia About shed so shadow oily fish, right like herring, right? And they can hear you talking. So the Stasi whispering on the air people can still hear her anyway, the so I had the you know blue fish. Right? You like blue fish? Did you blue fish fan as well? Yeah, sure. Yeah. So when I was a kid, right in the 80s No one ate blue fish. US didn't eat blue fish. Right? It was everyone liked to fish for blue fish because blue fish is a real you know, it's a tough fight. It goes close to the shore. So it's good. It's also good fish from boats. It's real tough fight. sharp teeth means suckers. Like if a blue fish run is going up the up the shore. And like you wade out into it. It'll take like a hunk out of your out of your ankle. You know what I mean? Like, there's they're there, but they're delicious. So everyone fish for him forever, but no one ate them. And so this is the cooking tip that I've never actually tested. But to this day, like, like 30 years later, I still do when I was like 12 or 13. We were in Cape Cod. And this guy was like, Hey, you want some free? You want some free fish? And they were like what? So he said he'd caught all his blue fish. And he basically fill the trunk of our car with blue fish. He's like, I'm gonna tell you a secret. He's like, put mayonnaise on it before you grill it. And then this is what he said these words which ring in my ears. 30 something years later, grease gets out grease. And that's all he says. Well, and so like whenever I grill like an oily fish. I coat the sucker with mayonnaise, salt, pepper, Manny's. It's just like, I don't even know how to do it. Otherwise, it's like, it's like when you're a kid and someone says to you good. Blue Fish has to be real fresh or it smells bad. So their work least gets out grease. I don't know. Who knows. I mean, I like my blue fish the way I cook it. You know what I mean?

I don't see little that would be the last thing I would reach for when cooking fish. Man is Yeah, I kind of hate mail.

What the what? You're from what? You're from this snack food like capital of the of the East. You're from Philadelphia. Yeah. So what I mean you have to like mayonnaise. If you're from Philadelphia, don't you? I don't think so. I think Mayo is revolting. You know what you want you getting ready to? You're going to you might get on chatroom, you might jump in here and punch me in the head. I put mayonnaise on cheeseburgers. We not cheeseburger, I put them on cheeseburgers and cheese steaks. I put mayonnaise on Cheesesteak. Oh, I like this. Well, I don't know. You know, Greece could sell Greece. Yeah, Greece could sell Greece. The only thing about that logic. Another thing about man is is it doesn't actually go bad. You know, my grandma used to if like, a sandwich man is on it was out of the fridge for more than like 2.2 seconds. She'd be like, oh, and she throw it away? Yeah. Well, because of the vinegar. Why is it state? It's so much oil. There's so little water in it. Like you know, the stuff doesn't? This is why if you go to New Orleans, which I think we've talked about this on the show, if you go to New Orleans and you and you know you there man is just out. You know what I mean? And it's 8 billion degrees there. You know what I'm saying? Yeah, cultural thing. I'm gonna do my pre roll ad right now. Do you think oh, I would love that. Today's program is brought to you by modernist pantry providing magical ingredients for the modern cook for free. Videos, recipes, tips and tricks, visit blog dot modernist pantry.com. All right. Do we have any colors or shades crank some questions

or crank some questions. We're behind on that right, who we're totally behind. Now that Anastasia has left the room momentarily, momentarily left the room. She'll be back.

Darren writes in. I'm a student with free access to scientific and technical literature. That's good. Good kudos to you. What have you learned in terms of finding reputable information quickly? Authors are increasingly under pressure to publish and are sometimes funded by institutions with specific commercial interests. Furthermore, conclusions and abstracts are sometimes worded, misleadingly making scan reading rather difficult. Yeah, so it depends on what you're trying to do. I don't trust a almost any health related news that I get in the scientific literature and you can usually look for those things for you know, the letters that are written to kind of attack them right away, like especially if they're going to make like a particularly outlandish claim. There'll be letters in in in the actual issue where the stuff comes out that you can kind of look at but when it comes to Are you? And the other thing I do when I'm looking something up is I print, you know, I do a search. And I'll, I'll PDF out like hundreds and hundreds of documents. And then in general, yeah, the abstract is only gives you a general idea of what you're doing. And then I usually hit the methods real quick to see what's going on. And then I skip almost everything, go to the discussions, conclusions. And then if it warrants it, go back and see whether I agree with how it got there. But for actual cooking ideas and techniques, you know, it's a lot, I think, easier to scan, because you can get a really, you know, quick idea whether something that if, for instance, if they're like 15, a lot of times they'll be like, Oh, I bought 15 lamb to do this experiment, and it's sponsored by someone who grows lamb, you're like, okay, they're just focused on on land, sometimes you can see the articles are really, really interesting. Another way you can do it is you can go to like review articles on things like meat texture, for instance, we only have done recently, go to the review articles. And then instead of trying to go forward, burrow backwards, if you find a recent review, you can burrow backwards into the articles that they cite. And so usually, if you read a good review article by a good person, sometimes they just do like a poop spray of citations. But sometimes they give a nice kind of focus citations are in the body of the paper, they'll reference what they're talking about. And so you'll hit the links on those go back and get those papers. And then furthermore, you can see kind of who cited the review, and you can go forward a little bit that way, find something you trust and then kind of work backwards. But yeah, it's hit or miss. And it takes a long time to research anything I have like a couple 1000 pages of stuff on meat texture, maybe 50 of those pages are useful. And so it just takes like a lot of sifting through a bunch of garbage you know, unfortunately. And second question is what do you think of the Big Green Egg barbecue? I can't afford one yet, but I'm pretty intrigued by the design and they seem to be all over the place. Yeah, I'm not like you know, I have an associate and Marx Big Green Egg up at my place in Connecticut but I don't use it that much because I'm not much of a stored I'm not doing a stored heat kind of cooking binge right now you know a steady even kind of thing I'm more into the either very low like low temperature stuff or kind of jet engine screaming radiant heat and or actual exposed fiery like you should see I've picture the shadow I might put up Miss dassia Where it's like like literally like fire is licking up around it's so high because of all the grease getting out the grease that it's like you know threatening to light light me and my cocktail on fire which is good.

Cocktail. is hoping something else. Oh,

and a family show Anastasia family show Jesse wrote in what can I do to make salsa have a nice consistency besides just pureeing it more in a Vitamix now first of all it's a very specific kind of sauce that you want to be that you know that pureed out on right i mean stuff so what do you think of salsa? What are you thinking like you're from Los Angeles? What's your if you're just someone who says to you salsa, what do you think? Chunky? Like chunky? Like piccata guy that kind of stuff. Yeah, anyway, this is not that. So roasting tomatoes and tomatoes. Create a nice smooth emotion like consistency when you think of the word emotion right? Fine. Okay, I was wondering if you had any recommendations, I pureed Serrano's onions poblanos and pineapple and it came out like little small granules of fruit and wanted to have a sexier texture without adding another flavor. My question is Is the pineapple roasted. And you know, the thing is, if you got a good texture with tomatoes, which add tomato skins break pretty easily, but tomatoes depending on which tomato you're using, has, you know a skin I'm wondering whether the texture is from the pineapple primarily or from the skins on the peppers if they were tougher than the ones you were using before. In either case, if you really want to, you know, I would take like not all of it I would take some of it like the pineapple hit it with like an enzyme like SPO blend the hell out of it. Let it like kill itself down like that. Then you don't want to use it straight like that because it will settle out it'll self clarify. Then heat it to kill off the and by the way. If you didn't cook the pineapple like that's also going to lead to a green your texture so cooking the pineapples gonna help cook it off, then then blend it maybe it's smoother, but let me know I'm not exactly sure what you're trying to go for here. So give us more information. Sandeep wrote about ice says I've been fascinated with the innovations Oh, my phone decided to mess with me. I've been fascinated by the innovations made by tinkering with ice. Its significance as a key ingredient is large it has largely been ignored until recently. Indeed, high end bars tend to concentrate on developing in house ICE program as it's common in the US so this is a non US question I guess, or sources. They're crystal clear ice products with special providers has certainly helped bring ice to the forefront enhancing both flavor and visual appeal. I was interested to read about your experiences nice preparation at bar As the crush Chicago such as the famed aviary, now listen, when I went to aviary, I saw their AI stuff. And obviously I wasn't involved. I've never like lifted a finger other than to drink a drink at aviary, but yes, I saw some of their ice production stuff. I'm trying to understand the types of technology and gadgets that are often used in such bars to constantly create innovative and functional products that complement one's drink. I'd appreciate if you could provide me with some advice and methods to take advantage of artisanal ice and cocktails. Well, first of all, I Booker and DAX, we, you know, we used three basic kinds of ice we used what I would call crappy ice and the crappy ice we would use for stirring the crappy ice we would use to ice things down. And, you know, general, you know, dilution related stuff like that, we use something called shaker ice, which is a two inch, basically a two inch, but not very high quality, you know, there was just frozen in the freezer or cloudy, two inch or two and changing ice cubes. For shaking, we call that shake ice. And we use that for the texture, right because it adds texture, but you add that one plus one or two small, crappy ice cubes, almost almost cursed. You hear that stuff, almost cursor, one or two crappy cubes and have to get the dilution down. And then we use cut ice. And so for cut ice, we would buy sheets, and then slice those sheets. So you can buy fully cut ice cubes that are perfect squares. I don't think they're as nice as the ones that have like two machine cut sides. But then you cut the last four sides with a knife, and it gets a little bit of a regularity. And I think it looks nicer. What do you think so I mean, I've never actually asked you what do you think? Which one do you like to look at? I

like the pre cut ones.

You liked the look of them? Are you like dealing with them?

I guess I can't separate it.

What about when the pre cut ones come in? They don't fit in the glass. So they cut them all down? Which is 100% of the time? Yeah, I hate them. I don't like the way they look. And I like the way they look. I much prefer the ones that are partially hand cut. But yeah, for you. So I'm like you it is hard to distinguish between what you think is easier and work and although which weird is I don't understand why you would think it's easier or harder since the number of times I've made you cut ice at an event is let me see. Zero I have cut down the pre cut one. Yes, I've never cut, right. Yeah, so like, since you hate doing the latter, I should probably order the other one because I'm never gonna Yeah, right, whatever. Now at the aviary, they do other stuff, like they'll fill a balloon with water, they'll buy something called a by something called a chiller. Like you know, a circulating chiller. PolyScience is the one they use. It's the one I had, that's it circulates either alcohol or glycol or something like this at a very low temperature. And then they'll fill a balloon with water and then they'll spin the balloon. And they you know, Moto used to do a similar thing with other things. They'll spin the balloon in the in the in the stuff and freeze a layer of water on the inside of the balloon, rip the balloon off, poke a hole, drain the water out of it, freeze it solid, and then they can fill it with a drink and cap it off. So that's the kind of stuff that's like a presentation. Nice trick. I never did that stuff. Because that's not my style. But it's like you know something, something you can do other people they buy. They like spherical ice. I am not a fan of spherical ice, like spherical ice is not my friend. Like I'll tell you why when you. But anyway, you can buy these spherical ice molds that you take a large cube and then you melt it down using the fact that aluminum like tends to melt things very quickly and you melt them into spheres. And I don't know if anyone ever built it but you're supposed to build like a little it'd be easy to build like a circulating water through the aluminum block to keep it warm such that you could do fast throughput. Here's why I don't like I like if you had a drink and it sat there and it kept spinning the ball. So it looked like one of those like sculptures or things that you see in Chinatown or fancy like those things does the rock ball things? I'm saying it's like a rock ball on a thin or the water was hate those. What about waving cat? You don't want the waving cat? What about the intertwined bamboo? No. Do you have nothing nice to say about Chinatown tchotchkes? Do you know like, speaking of tchotchkes, Pat, you know who passed is Joanie. Oh, yeah, you never make the journey cutting so I can never make my my show idea that I had for years. Which you know it's

tchotchkes. Joanie Loves Chachi fleeting marketing.

I mean, that was my show idea. I mean, I never met her now it's too late. But when that Dave would not be have been a great show.

I mean, it would have made for like one good episode, maybe more.

So many. I would watch. I would watch that or that

I could see that actually. I'm like HGTV. Yours. Yes. Joey loves tchotchkes.

Yeah. And like, you know, that puts my my punting skills at their, you know, highest use. I have another one. That's a really good business idea. I'm probably never going to do it. If anyone does this idea out there. You owe DAX like, several million dollars. You ready for it? Anastasia? I think I've heard it. What is it?

I don't know. Just alright.

So you make it Do you make peeps Marshmallow Peeps? If I told you this one, I'm already losing interest chocolate marshmallows right in the shape of poop emojis. With the chocolate or with with brown with granulated brown sugar on the outside. Marshmallow poops and you sell them in the thing millions of dollars. Millions of dollars. I think you're right actually marshmallow be ahead marshmallow poops be doing I want anyone make the check payable to DAX Arnold. I'll give you the address and like that poop

is a trademark. No.

Well, the emoji is not a trademark you can do whatever you want with the emoji and secondly, I believe that you wouldn't have to pay the I swear to god this is the name of the corporation that just born corporation you would not have to pay the just boring Corporation in my non accurate legal mind right my non trained non lawyer legal mind because it is satire and as such would not actually be infringing on their copyright because it is satire in the way that Garbage Pail Kids baseball cards when I was a kid weren't infringing on products like scope

and you're wading into a gray area of the pool.

Hey, I hope it's a brown area the pool with some sweet marshmallow anyways, how do we get to where are we what are we talking about ice to take a break and come back?

Yeah, let's do that

I read that could new shoes have to read

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Blowing out sucking in. Yeah.

Be sure to check out their new kitchen alchemy blog at blog dot modernist pantry.com for free recipes, tips and tricks and don't forget to follow modernist pantry on social media to keep up with what's new and exciting in the world of culinary ingredients and tools. And yes, that is what they call the Anastasia culinary tool.

Yeah, friends,

they are friends. They're selling spins off. They're gonna make an enzyme kit they're making here that people enzyme kittens. I'm an enzyme kid, spin zone and some kid. Okay, Nick wrote in. This is a lot since last week's episode but that was like a feeling it was like last year when they when we did this. Last week's episode got me thinking about slushie machines specifically the type that makes frozen beer foam Kirin Ichiban makes a machine as well as a South Korean company called Ice tro, I'd like to buy one of these but as you'd expect, there's very little info available online and I can't find them for purchase anywhere with a standard slushie machine work as an alternative. No, no, no, no. Or are these specialized machines doing something differently? Yes. I don't want to risk breaking a standard machine you will as the sugar alcohol content of the beer is not high enough to prevent him from freezing solid. Thanks and keep up the good work. Nick. Okay, so I'll tell you a little story. It's not about slushie machine Margaritaville machine. No, it's about it's about a tailor soft serve ice cream machine. So ice cream ice cream savant Sam Mason came to the French Culinary Institute, you know, like well over a decade ago, so when he was still at at WD 50, and he's like, Hey, Dave, I want to carbonate ice cream like a sham. I don't know. But you know what? We have an ice cream machine here. And, you know, I mean, let's try it. So like I like take the ice cream machine. I try to seal it up as best as I can. I shove a shove a you know a co2 line into it. And we try to carbonate the ice cream mat and mix as it's going. And that sucker like I blew the gasket off. And like ice cream bass went all over the pastry kitchen. This was on the second floor pastry kitchen that they turned into the family kitchen. Remember that place? Ice Cream bass everywhere. And then the pastry, the pastry chef never let me They never let me live it down. It's like, well, how you gonna learn unless you fail? You know what I mean? How you're gonna learn unless you fail? So the answer is no, you need a special machine that can hold the pressure. Now here's another thing to keep in mind. When people want to carbonate things that are that are slushy. You cannot carbonate ice let me repeat this again. You cannot carbonate ice right, what happens is is you use in a slushy you have a good chunk of the water is still on frozen somewhere like like north of 50% of the stuff is still unfrozen. It just has crystals in it. And when it's that cold, right? You can get like a hyper carbonation feeling just because the liquid that's there is very highly charged with co2. But remember that you can't set your machine to freeze it even close to solid so close to like, I would guess what, like, you know, I don't really know the water percentage versus ice percentage on a commercial slushie I don't really know. You know, so anyway, in one of these machines, it's like 10 to 50% but it's all done under pressure. And so you cannot do it the regular slot machine. Someone told me that they've done it, tell me how to do it. And I'd be happy the easiest way to approximate it is just to do the old school like, you know, super chill it in carbonated thing in your freezer, like hit it. Then you know we used to have a machine that would do this is Andy Ricker had a machine from Thailand where they took a windshield washer motor windshield wiper motor, and they hooked it up to a giant like bucket like almost like a washing machine bucket and the salt an ice and it put the beer in it was like like a hula dance. And then he would pull out the beer, pop it and hit it and it would just crystallize up like that into a beer slushy. And Erica likes cats. That is a true not germane but possibly interesting fact. About Andy Ricker. Yeah. So got another question in here, which I can't see because my phone decides that I don't want to see it. I don't know why Daniel writes in. I'm in the planning stages of rebuilding our kitchen and had a question I've heard you talk repeatedly about how Dave's home oven can really crank Did you install a commercial range? Okay, listen. Or hacker traditional rage to bump up the BTUs I've been doing some research about installing a commercial range, but my contractor and family members read the wife seem to think I've lost my mind. You might have lost your mind. So they here's the problem, right? It depending on your jurisdiction, commercial range might be illegal in your house, right? And the reason is, is that commercial ranges don't have the same kind of insulation on them that a residential range does could also have issues with your with insurance, etc, etc. Now, what I did is I bought the commercial line of a company that also makes residential ranges, so that everyone could say, oh, he's just putting in a wolf oven. That's like an oven that people have in their house. It's like some high you know, high end like you know, some sort of like home chef, which by the way is a word I hate home chef of him. You know what I mean? Home Chef, what is that means that thing, nothing means nothing home, Chef cook home, cook, love the word Cook. Cook has honor, right? Like a chef runs a kitchen, right? Unless you're paying your kids and your family to cook for you. You're a chef in the kitchen, right? You might be the best cook in the world. You might kick the pants off of any you know, actual chef, but the fact of the matter is, you're a cook and there's honor in that. Am I wrong about this does so right anyways, so you have this, eat put in the Wolfin. So I'm sure it's fine. But my wolf really, really, really, really screams. And I did modify, but don't tell anyone I did and it is not necessarily smart for a bunch of days because as you note, you will not have a commercial fire retardation system like an Ansel in your place. So I don't recommend anyone ever do any of the stuff that I do. I mean, I just don't recommend it. But it's awesome. The results I'm looking for are a broiler that can get as close to a salamander as possible and burners that can help paws recover little more reasonably been stuck on with a puny 5000 BTUs gas range in our NYC rental and really looking for now. Great yeah 5000 This week week you can get like I'm putting air quotes on like, like prosumer ranges they'll do like upwards of 25 is just incredibly weak here's what you want to look for though when you're buying a commercial range don't modify your range please don't like don't get like kicked out of your place or like you know, like gets sued or better yet or worse yet brought up on criminal charges because you killed someone because your house burned down apartment building burned down but the especially nowadays in New York, you know, gas work, you know, is really really really touchy. But when you have a very high powered burner, a lot of times you lose low end throttling capability. So you want to make sure that for instance, like let's say you're going to which I don't recommend bore out the orifice on your gas jets to get a and you're able to increase the air in such that you weren't read tipping too hard, you're getting nice blue flames on it but you're getting a bigger flame let's say you knew how to do that right? Often you'll won't be able to throttle it low to get a good simmer so like on my oven because I told my the plumber because I was told that I had to do it legitimately I was a plumber I was like please install this regulator in front of my gas oven because any even semi commercial oven needs a regulator on it. And they didn't install it even though I told them to the same way that they didn't install freaking quarter turn ball valves on my on my water plumbing. Even though I told them I would pay twice as much even though they only cost a nickel more. And they like there's no reason to ever use non quarter turn ball valves on any water fixture in your house for the shut off. Anyway, I digress. But the point is didn't install the regulator and so my oven, my burners scream, scream, but they don't throttle down. And so I'm thinking of one of these days like doing it myself putting the regulator in properly. Anyway, I think I might have answered this, but BJD wrote in and said, I see a lot of recipes for soaking shagbark hickory bark and Shagbark not shared shag like Shaggy like the character because I wrote Yeah. To to make a syrup but nothing about tapping a hickory tree a guy in a house down the street. taps his shag barks. Are you familiar with hickory syrup by a tapping and not an infusion? Any thoughts? I have many shag barks I can tap uses circumspectly from my phone BDD. I don't what I would do is do you hate this person? If you do not hate this person with a passion, right? Go ask for some of their syrup and see or the SAP and see how it tastes and then let me know how it is. I mean I have no you know, I only have one or most of the hickories on on my property are maca nuts and bitter nuts. Pig nuts. I don't have like I have only a couple good Shagbark so I can't really tap them. But, you know, I'd be curious to know I think a lot of our listeners would be curious to know I've had a number of birch series which I think I took talked about recently on air and they tend to be much more acidic and I think one of the reasons although I don't know is that it requires a lot more boil down. So there's a lot other I guess you'd call contractors and then there would be maple syrup. Anyway, Martin Hudson writes in oh no Martin writes in from Hudson Wisconsin about walks Hey, Dave, Anastasia and David and any honored or Dishonored in the case of Peter Kim guests. We emailed we email Peter Kim this morning and yesterday when I got oh really answer Oh, I emailed him again. And he and he finally got back to us. So like he's like dishonor guests and then he was like, you know, he said something really douchey he's playing like 1000 like tiny violins for his pity party. You know what I mean? Is like I should be so honored to be someone's Dishonored guest

anyways, people like the Peter came on the show though. Not like love they love the Peter King they love Peter King because I don't know he you know he pushes he pushes the buttons Peter can use or foil is speaking of the reason I wanted Peter came on today not just because he's a Dishonored guest but because Mofaz Museum of food and drink@www.mofa.org just got raided by Grub Street one of the top like, not that not even know we were like number two, so I didn't even know see how long the list was chump museum to take kids to in New York so Buya just below the American Museum of Natural History. And yeah,

it's my favorite museum.

It is a pretty butt kicking museum as you go see the mummies. Here you can see the mummies so crowded. Yeah, go during the week. Yeah. I think I have a car that will get in for free.

I go through the gift shop.

Whoa, school cheese. You know, someday, Anastasia. And I just have to do an episode that is purely like the shady crappy things that like I had to stop doing once I had kids because I was no longer proud to do them and be a father but ways to get around paying for X, Y and Z. Miss dasya. Miss dassia is like the queen of such tricks. Yes, that's true. If you don't I used to do because like, this is how like you're trying to maintain some sort of dignity. I used to scrounge around at the Met on the ground for the buttons. Yeah. Do you ever do that? And now, because here you can go into the gift shop. And then you can be like,