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.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

This episode is brought to you by Joule the immersion circulator for Su V by ChefSteps. Order now at chefsteps.com/joul E.

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 you just coming to you live on the radio network every Tuesday from like, you know, around 12 or so, to about one o'clock from Roberta's pizzeria in Bushwick, Brooklyn. Got to as usual David in the booth, we do not have Anastasia the hammer Lopez because she she might be in the middle of the air right now over the Atlantic Ocean. Or maybe somewhere over Europe. She was in Rome for her birthday, which is on her way back. I think either today or tomorrow, something like that. So in her stead, we have Don Lee, the I decided maybe I should stop calling you since like, we work together a lot. Maybe I should stop calling you evil in public. And I'm just gonna go to puppet master.

They can be evil. You know,

what do you prefer evil cocktail overlord or pup cocktail pump?

The true evil is convincing you that it's not evil.

Right? That's what now when you were in, let's say you're in Star Wars. Okay, and the Emperor, by the way, call in your questions too. 718-497-2128 That's 718-497-2128 You really think that like Luke and or Anakin didn't think that that stuff was evil with the Emperor say that's the thing. It doesn't work about that movie when he's like, you know, strike me down. And obviously you're not supposed to I mean, the entire time you know, told not to do that.

It looks from Linksys, this backwaters, you know and so as Anakin so it's not like they grew up with like movies and novels so well.

Okay, here's what we're gonna get out. Like, I hate down from people but like, you ever read the Old Testament? Yeah, yeah, see, read the Old Testament. You're like, hello. Like you were there. Like the people who are on the initial trek out of Egypt, right? Like, let's say, you see the red sea part you're walking on dry freaking land. Right could be moist. Moist right? But you're not sinking in right right you're walking across it and then it closes up behind you and swallows your enemies right.

Well, all the plagues before, right all that like oh, you know, I wouldn't make a golden calf is your question. That's right, right. Makes no sense. Right? The guy that saved you says you know, wait here, chill, chill. Yeah.

We go get some stuff. And it's like no golden calf immediately. Right. But it's the same thing in Star Wars. So, I mean, it's the same very similar idea. It seems unbelievable from the outside. But it must be that when you're living in that time, right, well, and

if you get into the lake now now defunct, the expanded universe, the emperor was a huge space resist.

We will, first of all, first of all expanded university system. Yeah, he was and what do you mean now defunct? The Universe imploded? It's already one Disney

took over Lucas. They kind of said, okay, everything that's in the expanded universe, not Canada anymore, because they're going to

choose that they Oh, second, one second.

Let's look at a trillion dollars for it.

So what if I pay a trillion dollars? Like I can't erase the

Crusades? Yeah, but this isn't the Crusades. This is fiction.

It isn't it? Isn't. I mean, like, you know, I'm sure some of the people that already worked on it are dead now. Their works erased?

Yeah. It's, well, it's not part of the candidate. It's part of this like legacy thing. So you know, Han and Leia no longer have twins who have the forest? Grand Admiral Thrawn doesn't exist who doesn't have the force anymore? Well, they don't have kids anymore. Well, they got Kylo Ren who are spoilers if you haven't seen the

all too confusing, done, like, Why can't do this, like leave well enough alone?

Well, you know, because it's Disney, it's the mouse and he, you know, in the same way that the mouse will live forever in the copyrights and we'll always be putting out mouse products. Now, Star Wars is going to be there forever, you know, for the next for the rest of eternity. There's going to be a new Star Wars property every year. And the

movies are like top to your cannon, like all the books that just kind of like secondary,

right now. First of all, let's straighten this all out. People canon is canon, there is no tear within the canon. It's all canon. There's not

no there's there's the trilogy series. And

no one no one's like, no one's like, you know what? Deuteronomy, we're gonna throw that crap away. But Genesis we're gonna keep isn't

that called the New Testament? We'll keep that stuff. Not really.

anymore. There is Bible analogies. There's stuff in the New Testament that supersedes some of the old stuff, right?

So that's different. So they're saying, like, you know, all that old stuff that actually didn't happen. That was a fevered dream. No one said that. No one said it's a New Testament that never happened. But Disney saying that, you know, that was a thing. You know, people were spinning their yarns but now this is the real

anyway, again, this is not obviously we're not supposed to be talking about religion, and I guess not Star Wars either. And we're not supposed to be talking about

which is religion for some. It's true. Recognize religion, right. This

is not a political show. Not a Religion show. And not a it's a family friendly show.

Yeah. In general. Disney family friendly.

They are very friendly friendly. I will not say anything negative against the Disney Corporation other than I think it's ridiculous to like, add an array stuff out of a cannon. Yeah. So let me do I'm gonna get the pre rollout out of the way actually somewhat pre Yeah, bang it out. Today. You know, the thing is Dave, I still did you look into this. We're brought to by like two two people. You can't be brought to by two separate people.

You can you can edit the copy on the fly if you want. Well, they

brought you halfway.

Is this like one of those footsteps in the sand freaking things? 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 modernist pantry.com And better yet, visit blog dot modernist pantry.com All right, that's beautiful. Thank you. So Don, you brought some interesting snacks here. What do you got here? I got here. Remember? No mouth noises on air.

No Mouth nose. I got a couple of weird snacks from Sophie's dad. And the first is a sweet butter flavored fried oyster snacks that they suggest you use instead of bacon bits on on your salads.

I couldn't believe that. I couldn't believe that. And this is from where's this from? This is a product of Korea. We'll try that. We'll rip that open. We'll eat some during the break. What's the other one?

The other one is some kind of like fried all crunchy olive. It's all sour cream and onion flavor. I don't know where that's from.

It's named sky Clos. Yeah. Does that mean sky? Made by do Matt possibly do that. Alright, we'll try those in a minute. Meanwhile, let's get to some questions.

It was like a call.

Oh yeah, we got a caller caller you're on the air.

This is Ron from New York. Can you hear me? Yeah. Hey, so I have a quick question followed by another follow up question. One is a friend who's making some first sausage and serving it outdoors. So we want to cook it in a combi oven. That's all a guy doesn't have an emergency circulator.

At least backup. You have a friend who owns a combi oven and not an immersion circulator.

Don't ask Yeah, yeah. If he was convinced that he needed a combi oven,

does this person still have a mother or this person's mother still alive? Get her to slap him? How do you not have a circulator and you own a combi oven. That's some that might be the I'm gonna answer your question in a sec. But that might be the most ridiculous thing. I've heard in I'm going to make up a number here the past 22 days. I will let him know that Yeah. Okay, you know what, you know what circulators cost now like nothing. They're like potato chips. They're like $150. And he's got a combi oven, you got some rich, tasty potato chips, the electricity bill, even on a gas or the electricity bill on a combi oven.

It's like one of those nice ones.

Yeah, it's gonna far exceed. Okay, whatever. Go ahead. Go ahead. Question.

He's got a first class, we have first class shoes that we want to park up in the combi oven. I just wanted to, I'm assuming 100% steam? Yes. I just want to know time and temperature. What sort of question would be what's what size sausage? How does the steam works in a combi oven when it's set under 212?

So have you read the have you read? Modernist Cuisine actually has a good explanation of this. So and I guess they don't do look inside. But if you have access to monitors because he I recommend you go look at it. But basically what they do is it kind of

looks like I'm gonna take this question off the air.

I gotta I gotta run. Okay. All right. So thank you so much. I know perhaps I'll, I'll give you the answer. So the combi ovens, what they do is they inject steam into the oven, and then like, that kind of cancels out over over the over the period. So the temperature actually kind of fluctuates a bit, the steam has always been created above the temperature of boiling water. And then when it goes into the oven, they just don't inject enough of it to raise the temperature of the oven high enough. And they have a giant fan. And they vent out anything that they're not using to keep the that's one of the reasons they're such monsters on electricity. And one of the reasons why something like a CPAP oven, while it doesn't have nearly the power that a combi oven has, takes much less electricity to run because they're just maintaining it by using the Louisiana method of existing which is just constantly be soaked in water all the time. Right. So like in Louisiana, like, you know, that's it, it's like 100% Humidity you live in, you know, you live in a delta, you're that's it, you got 100% humidity, that's what you got. And so in a CPAP oven, if you know, if you're below, if you're below the if you're you know, if you're below boiling, they just heat the water up to the same temperature as the oven cavity. And then that's it, you're in 100% Humidity situation now, you're not getting huge energy transfer over, it's not like it's nowhere near the energy transfer that you're going to get out of a out of immersion circulator, which is a measly $150 investment. Now the good news about a combi oven, a real combi oven is they do have very good energy transfer at the expense of accuracy, especially in the lower registers. Now, when you have a combi oven, that's going to have maybe 10 degrees 15 degrees of swing over, I forget what it is, I wish I'd known is gonna get called in because I would have just looked it up a monitor monitors cuisine, because they, you know, they have all the stats there. But it's a good big swing. And what you're looking for in a combi of him is what I like to call the the integral of the numbers. So the the, if you were to integrate the temperature swing over time, it would come out to be relatively even. And so then the question is, how thick of a food item do you need in there before it basically smooths out to being an even temperature. And so whether or not that makes a big difference in your sausage is highly dependent on how thick your sausage is. That sounded bad,

sounded bad. I was gonna say something, but it's a family show family chef, and

that sounded terrible. The length of your sausage doesn't make any difference. In this case, it's really the girth. It's really the girth of the sausage that makes a difference. Again, family show. Well, the good news about sausages is that there are sausages where the temperature you cook them to is is important. For instance, let's say that you're an enemy of quality, and you craft a low fat sausage. Right? But let's say you craft a low fat sausage, low fat sausage, if you overcook a low fat sausage, it's like an overcoat hamburger, it's garbage. You don't I mean, it's like it's going to be garbage. Which is why you should never do that. But you can do that if you if you're using like low temperature cooking with kind of just a finish off but in general for me like doing a low temperature cook on a sausage, it's just making sure they're all done through without having them cook forever. And it lets you do a real fast finish and they tend not to split as much he tend not to explode your casings as much so I would do I typically do 140 Fahrenheit which is 60 Celsius. And you know, you know depending on how thick the sausage is, you can you know I usually put them in like an hour before I'm going to use them, and then they can just ride there for as long as you want. And then you can, you know, if you want to, if you think they're riding along time and you think you're getting texture changes, which you probably won't, because remember ground anyway, I would just you know, you could turn it down a couple of notches to like, you know, one 135 Which is, you know, 57 somewhere like that and let it ride. Now, some people are gonna think it's too pink on the inside at 140. But if you're actually riding it at 140, which is 60 Celsius, and then you sear them off on a grill, then everyone's gonna love

them. You said he was gonna park cook them finish them later. So yeah,

so I would do that. I mean, it's enough of a cook. And then so if you're going to cook on par, cook them and then show them all the way down. And then and then, like fry them from from cold, you could go a degree or two higher, but I really don't think you need to either I don't I like my sausage at 140 at 60. So you know, I would test one and see whether you like it like that it's it's going to have shades of pinkness will still be in the center when you roll it off and fry it, but I'm okay with that. Again, it depends. Let's say you're doing those little thin Ligori and sausages they take like, like no time. And so you know, those, you know, even just to finish off is going to probably deep pink the inside. But if you're doing like, you know, be kill bosses already cooked. But if you do something with that form factor, like a large Italian sausage, and what you should never do with a sausage is try to grill it from raw. That's a huge enemy of quality move. I mean, like, you know, the way we were always taught to do it was sausage in the pan water cover, water evaporates. You know, but the problem there is is that you're never actually gauging when it's done because you don't know exactly how long the water is going to take to evaporate and that spits and puts that scorching disgusting nastiness on the bottom of your pan. You're really better off merging circulator, merging circulator, either in oil, like oil, like oil, pushing sausage is great beer poaching works, but the problem is is that the first like the first like 20 or 30 sausages, it doesn't have to be beer. You know what I mean? Like the first 20 or 30 Sausages taste different from the next 2030 100 200 sauces when

you do the sausage bread Solera in New York City, street Hearthstone streetcar style,

which you know, I've I've had I bought it and I drank it years and years ago, because I forget who it was. It was time out in New York. They didn't have like, they asked me about it. I was like, have you What did you just go taste it? And they're like, No. They're like, did you go check the temperature? They're like, No, they're like, that's why we're calling you. So I literally once went downstairs. I said, here's $5. Can I have a Styrofoam cup full of your hot dog water? The guy was like, okay, and then I showed my thermometer and it registered that temperature and took a sip. So easy is the easiest test in the world to run. This is something I will say to people. Certain tests are just easier to run the NASS someone had to do it. Especially if you live in New York and the hotdog cart is downstairs. Hot Dog water delicious. tastes exactly like a hot dog. Why isn't anyone made that ramen yet?

I don't know. That sounds like an overwhelming question. But like,

I mean, it's good. It tastes like hotdog. Right? So like everyone who gets all bent about like, you know, leeching flavor out of things. And even as people get super bent about like leeching flavor out of things. There's no flavor being leached out of a hotdog. Now the texture is going to be the texture of a dog that has been in water, but an emulsified sausage. And I won't get into the particulars of this because then Don and I will have to find each one of you and kill you because we have you know, we have stuff in the works. But the the, the, you know, the texture of emulsified sausage. It already has water in it anyway. And so there's no, I mean, extra water excess water in it anyway, because it's a batter. You know what I mean? It's been a multiplier, and so there's no reason not to poach them. You know what I mean? Assuming that the flavor, the liquid that you have it in is fully flavored. Does a long winded rant wherever? Dave, you removed our shot. Oh, no, he turned our shot clock so that the two strange folks that are eating pizza outside can see what the radio does. I don't have it on mine. I have it on. Alright, we have a we have a random question. MC. Taking an order. We haven't had done any questions. We have no more callers. Yeah, we do actually. All right. Caller you're on the air.

Hey, Dave, I just got a quick comment. Actually. I just wanted to comment that the quality of the show, the last couple episodes has been fantastic. I've listened to, you know, all 100 or 200 episodes.

I mean, really sorry times.

But, but the guests recently have been doing a great job of challenging you and providing their own perspective. It's been hysterically funny. So just wanted to thank you for that and wanted to make a quick comment that, you know, you often say it's a it's a family show, and I think you've made that comment just now. You know, if you're talking about like How to Use methylcellulose F 50. And all the different techniques, I don't know that this is really a family show anymore. And I'd actually appreciate a few more F bombs and swearing in the show. So that's, that's just my perspective. Thanks for the great show.

No point taking, but I will say this a number of years ago, maybe three or four years ago, I got a got a question. And it you know, it was a question from, you know, the parent of a, like, 10 year old who, for some reason, listen to the show. Who knows why this happened? Apparently? bad parenting. No, but yeah, but who knows why this happens. And then I was like, Oh, I don't want to, you know, because I have kids. So I don't want to if I'm going to do something that is, you know, earmuff let them you know, let people let people know, but you know, if any of those that know me in the real life, right, Don? Yes. I have a mouth on me. Oh, yeah. I mean, like, you know, like, um, you know, I think Don was on we were talking about this before, in reference to bars and to, you know, kind of how to how to treat your fellow employees in a professional situation in kitchen professionals situation. And I don't want the salt salty nature of the business to change, because then I would have no place in it. Right. I mean, like, so I'm a big user and lover. In fact, my, my wife gets very angry because my kids are now old enough that I started to pepper the salt into my daily conversation with the kids. And she's, like, all mad about it. But, you know, I consider a good, fluid, rapid fire ever changing Verbling of curse words to be the hallmark of a smart person? You know what I mean? It's like,

I think that's right. And I think that, that that 110 year olds experiences is sort of affecting the enjoyment for all of us adults.

Well, you know, you gotta you have to code switch, though, sometimes you're in front of the, you know, in front of house, you get to talk to guests, you dial it back. Yeah, when you go back to the back of the house, you lose

as I get older, I think I might have mentioned this on the air. But as I get older, certain things like I've like, lost, I've lost, I've like, lost my control, not like yelling at people but lost my control, like, in front of customers, like a couple of times, like, you know, you know, and act like they're not a customer but you don't want to do that you really don't want to do that you want to try to stay as you know, to zones as possible, I will tell you this, we are thinking of doing another necessity in our thinking of doing another different radio program, like unrelated to cooking issues where we basically get to do whatever we want. So the theory of it see whether you guys like this, the theory of it and I should actually get to some regular question questions, but like the theory of it, is that when you go to dinner, do we already talked about this on air Dave or not? No, this is news to me. All right. So don't worry Dave. Not right away. But the leaving me now that we're doing this radio show, we're gonna do that on the network. Okay. And, but not related. So what done what do you not do at dinner? What do you not talk about at dinner? politics, religion, right. So what I want to do, and I have ruined so many dinners in my life, like so many like daggers see that? Yeah, just obliterated. Because someone says something. And I'm like, what? And then that's it. You know what I mean? What? And that's it. And so what we want to do, Anastasia, Anastasia, and I have these arguments constantly off air to like, half of our time spent arguing with each other. Because, believe it or not, Anastasia and I are like very different. Like, let me I guess I can believe. Yeah, anyway, extends beyond her dislike of biscuits, but the coffee stuff she doesn't like coffee is that she? She's ambivalent. It's not that she's ambivalent. She specifically buys crap coffee to make me feel like I'm some sort of, you know, fancy pants. Yeah, yeah, that's what it is. She she would rather drink crappy coffee. She's one of those people who incorrectly believes it's more American to drink crap coffee. And to me like that's everything I hate. Yeah. Like, well, that's, I hate that. You know what I mean? Like, I think it's, it's bad to be snobby about coffee. It's bad to like, look down on what somebody else likes. That's bad inherently,

but but she would also salt the earth just to make fun of you. That's right.

Right. And she also enjoys as a way to make it back into a family show. yucking my yum. Yeah, she likes to yuck my yum. Anyway, I'm sidetracking you're good. Anyway. So anyway, we want to do a show. And I'm also like, I think all of us everyone in the country, probably if they if they have half a brain is sick of the echo chamber where we're all only hanging out with people that we agree with. That's why family dinners are so interesting because you don't pick your family. They just show up and they have different views from you to you a lot of the time that you know, then you do and so We want to have people in where we talk about food, ostensibly. But then like a bad dinner conversation, it spirals off into religion and politics. And hopefully we get a good group of people together that disagree. And then we just kind of go off on it. Well, you

got to really get and Natasha to be unfiltered though, because she's so buttoned up on the show. Well,

if we get someone else who has a who's slightly crazier than her on XY or Z view, then she will be like, yeah, Dave. Yeah. And then I'll go like ballistic bananas. You know what I mean? But anyway, so

I would definitely watch her listen to that show and volunteer to be that third person.

All right, well, well, remember, we need a good mix always needs to be people that we disagree with. On the air anyway, so keep an eye out for it. We're working on it.

Alright. Thanks. Thanks for the great shows, Dave. All right. Thank

you. All right. So Darren wrote in I can't remember Dave, whether we answered any of his questions. Tell me if there's a caller. Otherwise, I'm just going to keep doing clarify. There is another caller. Yeah. All right. Caller you're on the air. Hi, Dave.

How are you doing? All right. Listen, I listen to that show as well. Good, thanks. Hey, I want to ask you, I've been using just like the crappy Brita filter for a while now. Mostly trying to get like chlorine in the water for home brewing. And I want to try and like look into, like installing something in the sink. And I just kind of curious if you have any recommendations, or like, what should I be looking for in a system and like, how crazy do I need to get with it? I think good question.

apartment or house.

Apartment, okay,

you you own it or you don't own it.

Do not own it.

Okay? Do okay, you're what I'm going to tell you to do is not going to damage. No one's going to know, let me ask you this. When you look under your sink, do you see the probably half inch copper pipe coming out? Or is the what's called an angle stop? Which is the thing that it shuts the water supply the cold water supply off to your sink? Is it in the wall directly? Or can you see the half inch copper? No, you can see it. Oh, okay. Do you know how to use a torch? No. Okay, you might need to hire a plumber. Or just find anyone who knows how to use a torch. The only danger involved here is that you are that you could burn your apartment out. If you know how to use a torch and you get the shielding. It's like super easy. Here's what most people are going to do. They're going to go to the big their local big box store like a Lowe's or Home Depot and you're gonna buy like the GE is the brand, I use water filter. And they come they're basically plastic canisters that screw together and they have an O ring and inside of it is a kind of a you know, a circular cylindrical filter. And you only need the one that does odor which is the lowest the assuming Where do you live? Sorry, what's what city are you in New York, okay, your water tastes great. Other than the chlorine, you don't need the filter out probably led crypto, whatever they're filtering out you need just a like chlorine odor filter. And the reason you don't want to get a what they would call higher quality filter is you want the least restrictive filter that does what you need. Because you're going to your flow is going to go lower and lower and lower over time. And if you're going to be doing anything with it, you want as high airflow as possible. But the classic mistake that everybody makes, and I'm looking at you whoever was the handyman at sambar, when we tried to install our filter, the first time that Booker and DAX what they tend to do is just unscrew the connector between the angle stop but I was telling you about and the cold water supply and they screw a tee on. The problem is is that your angle stop is extremely restricted compared to the half inch pipe. And so if someone tries to use filtered water, you want as much because the filter drops the pressure so much you want as much input pressure and cross section area into that filter as possible. So long story, you're going to want someone to put a copper T into your line before the angle stop, right? Install a full port, I'm gonna say this one more to a full port. Actually, you can get one of these things with its own stop, right but install a full port ball valve that's the same diameter as your thing. So you can shut the system off if you need and T it into one of those G you don't need a whole house but the whole house filters lasts a lot longer. So you get the whole house one because I think what that's an extra like 15 bucks, that maybe you'll save so much more money on the filters. Yeah and time and hassle and then you just run it out of that to like another tap that you can put into your sink and if you don't want to put it in the sink you don't need to you can just have a tap underneath. Just make sure you can shut it off because things like you don't want to pressurize something crappy like a like a picnic tap as they're called because well. If you're a beer person, you know what I'm talking about? Because they could fail at any minute and And when you have something connected to city water that could fail at any minute, you have failed, you know what I mean? So I would get an actual like line that you can turn off and on. But that's 100% the way to go. And in fact, if you get a good enough filter, you can just have that be the cold water supply for your for your sink, and you're gonna go through filters a lot longer, but all your water was tastes good out of the cold out of the cold water tap, you the one thing I say I would not, if I were you attempt to run a filter, like off of the normal angle stop that is there, it's just going to be a heart ache for you. You can do it, it'll last a couple of months and your water through that thing was going to be slow, slow, slow, slow, slow, but then it's like a $50 problem if you have to hire a plumber. Now it's 200 more dollars. Right? So now you're a $250 problem unless you have a buddy who can come just sweat the stuff together. Because we're really honestly talking about 15 $20 for the copper here, maybe yeah. And you know, a lifetime I've done it in every single apartment I've been in for the past 20 years. You know what I mean? That because that's just like I can't live with I can't live with chlorine taste in my in my water, especially in my seltzer. And

yeah, right. Awesome. Thank you very much, really appreciate it. Oh, one more

thing, you can get a clearer one and you can get the not clear one. And when you're buying the GE water filters, here's the main problem that GE water filters have that they're made out of plastic. So if you cross thread anything, they become a nightmare and they they leak later. And so you want to make sure when you're putting the fittings into the water filters not to cross thread anything and to be relatively gentle with the plastic so that it doesn't crack and you're going to need to be able to get the thing off so make sure that you have good access to it to get to remove the bottom to get it off because that that becomes a hassle and please do follow their instructions to bleed all the air out of it before you're using it or or you know, comedy ensues all right. No problem.

I got a topic for you for when you get your new show with Natasha you gotta get somebody to come in and talk about chemtrails and how you're going to filter out chemtrails in your water.

What's it chemtrails

you know the airplane like you know the condensation Oh, yeah, people who think that that's the government like you know spraying chemicals.

It's not the thing All right, so should we go to a break and and come back with some questions? Yeah, let's do that right back

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and we are back. So during the break down and I tried the fried oysters that we told you about and the crunchy olives made by the CLO Corporation and here's my feedback. The Dawn hated the fried oysters.

I didn't hate it. It just didn't think it was good. Well,

so here's what I worked. Where you grew up in today have crispy clam strips in LA. Not really. Okay, so if you grew up on the East Coast, you grew up with crispy clams. Yeah, who invented the crispy clam strip for ages? No idea. Jack Papan. Swear to God. Jack Papan went from being Charles de Gaulle's Chavez guitar, being his personal chef. Took a job being the head chef of as Jack Maupin calls it low Joe Hello Joe's. And one of his things. It's It is claimed is the the Howard Johnson's crispy clam strip. That's crazy. Yeah. Dave, you like some crispy clam strips on my right. Absolutely. East Coast. Yeah. So anyway, so these fried oysters tastes like imagine if you had crispy clam strips. You bought them on the East Coast, you flew to Phoenix, let's say that's where you live. And you lift them out on a counter in 120 degree heat and no humidity for like a day and then you looked at them and you said I'm gonna try that. That's what it tastes like. The one Oh,

what do you want that you want fresh?

Would you say it's an accurate description Yeah, they're kind of growing on me. I remember. Let's rewind a little bit. I'm the guy that when I worked at Domino's Pizza in college as a driver ate a pound of raw bacon because I was bored and when they said why did you do that? I said, I thought it was cooked. I just thought it was bad quality. So that's me. Yeah. Anyway, and what do you think with the crunchy olives?

They were crunchy. And the inside was kind of interesting. It's well it's a dried olive so I don't know what kind of reasonable texture alright, I

hear we have a here we have another caller caller you're on the air.

Hey Dave. I just got some a leak proof reusable storage bags and says 100% P V Bay and it says are BPA free. I was just wondering, the usability for Su V

p SS weights not PE te what's pe o PTA? Yeah

PEV a googling was a bunch of stuff about shower curtains.

easy a I don't know if I know that that I don't know. Hey, Don Google up that resin real quick. But this is designed for food right? Your food

storage I just don't know if you know

polyethylene vinyl so

I'm sure I've looked this up before but I just don't know much about I don't know anything about that that resin off the top my head I like for some reason. It's like out of my head. I have no PVD II. Anyway, here's here's here's my general theory on on on these things on plastics. In general, there are certain plastics that when they degrade, might make things that are, I mean, what most people worry about are plastic plasticizers and endocrine disruptors. So things like salads, things like BPA, which is why, you know, in general, a lot of people in cooking applications try to avoid PVC. And some people avoid polycarbonate, that's gonna go through the dishwasher because when it goes to dishwasher when it's damaged, apparently you can get BPA from because that's, you know, one of the monomers I believe, that polycarbonate is made out of, although, again, your spin, what happens is, every couple of years, someone asked me and I have to re up my knowledge on it. And that's when I know more about it. So to two classes of things, right, and so the plasticizers are in things. The reason you want to go with PVC is the plasticizers that people are usually worried about. So when you're using PVC for food applications, I usually buy what's called tygon, which is very high purity. You know, apparently plastic is supposed to be plasticizer leach free product. In general, you want to stay you know, with home stuff with things that are like known to be incredibly neutral like polyethylene the problem and that's why you know, polyethylene wrap is so good, but polyethylene is very bad at high temperatures, it loses its structural integrity. So if this thing is meant for food storage, it could be that so for instance, a lot of the the Ziploc Food Storage Bags versus their freezer bags is a thickness issue. So it's more of a an oxygen permeability issue. And one of the reasons that the that those things aren't cooking bags is because they don't have another layer of something that's tougher like a nylon that can withstand like a you know, higher temperature. And so a lot of times when someone says storage, it's because they know that the surface temperature of the of the plastic is lower than the average cooking temperature because no one is anticipating no one's anticipating you low temperature cooking, there's not anticipating it. And that was the case with Ziploc bags and so ziplock bag they would say you couldn't cook in it because they assume you're going to do boil and bagging and that really is kind of above the usable surface temperature of a Ziploc bag. And but I got the guys at Johnson to you know, say that, you know, low temperature was okay, what do you find on the line?

Very little information. It's a lot of housewives talking about whether it's safe for their kids and lunchboxes, but as the caller says it's also a lot of, uh, you know, shower curtain stuff.

Yeah, yeah. So I tend not to I don't answer is I don't know I know that there's someone right now making specifically because I saw it on like, Jewel like got tweeted out to me or something like that. Or somebody tweeted out someone's making some reusable. I don't know if they're silicone. Let me ask you this though. Is it reusing the bag just like super gross?

I mean, yeah, but I didn't say a plastic bag. For every Kirk. I just feel like I'm, you know, like a dirty person

that I'm with you. But like, in other words, like what is your dishwasher look like and or your sink like z? So like, if you've ever like pastry bags, right? So pastry bags are disgusting. into wash. Everyone hates washing out pastry bags. And you know, that's why you have those conical things to dry pastry bags. And that's why, you know, the truth is, is we all, like we all put stuff we, you know, like FCI, we're all using disposable plastic cooking bags, I mean, pastry bags, even if you're only using it as a liner because nobody wants to wash out those cloth bags. Everybody hates doing it. And so like my, you know, my thing, my thing is, I'm just worried that, you know, people are going to be like, Oh, this is such a hassle. And then there's not going to want to cook that way. Because they know when they're done. You know, when they're pulling service, now you have to take the bag and you have all the juices and stuff. Now you got to obtain that bag and your sink, let it drain and wash it right away. So it doesn't get all stamp duty, and then you got to like turn it inside out, and let it air out in a place that's not stacked up, or it's gonna get moldy. So I'd be interested in hearing as you use it over time, kind of how that kind of works out because I would like to have a non throwing away method, you know, to do things,