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 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 cookie issues. This is Dave Arnold, your host coming to you live on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 Roberta pizzeria in Bushwick Brooklyn. 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 and call all of your cooking related questions in 27184972128 That's 718-497-2128 joined as usual in the studio by Anastasia of the hammer Lopez I go and stuff yeah no good and we got got my man Dave in the booth what's going on?

Oh, so good. That was a staring read of that ad. I love that.

Yeah, well you know if you're going to do if you're going to if you're going to do it, you got to do it as part of that. You know, it's it takes me at least 500 milliseconds to gear into that voice you don't I mean, resize ever see me like when I come in. I'm hacking like like hacking up blood getting off the bike and like, the hits me do it. It's all about people. It's not about it's about making yourself feel what you need to feel.

Yeah, I mean, that was like Henry the Fifth for me out here.

Shaq is far. Okay, so what do you have? Anything? Good? Happy Valentine's Day? Oh, yeah. Does anyone have any? Anyone out there in? In heritage radio land have any last minute Valentine's Day issues they need to address? Call them into 718497212 related? Well, I mean, I wouldn't take I wouldn't take relationship advice from either of us. I don't know. Maybe Dave could give us we have a whole show based on relationship advice. What's that show day? Issues? No, no. What? Yeah, Love Bites. Yeah. Listen, in that in the in the lead up to this, where you know, you guys are pimping out heritage radio. It's like if you want to get behind the scenes in the restaurant world people. You don't want to go behind the scenes in the restaurant world. That's the last place on earth you want to be do you think does anybody think for a second? Right? I mean, like everyone likes those shows where like, you know, people go behind the scenes and yell at people Elon, all kinds of things are going wrong. But if like you felt like you were behind the scenes in the restaurant world, how many people do you think would actually try to get into the business and stuff? Zero? Yeah,

yeah. Behind the scenes, your paycheck is like,

nothing that's behind behind the scenes. Yeah. Behind the Scenes everyone wants to get into is Yeah. is like, yeah, it's like, oh, we're cooking good food when we're yelling at each other. We have camaraderie. Yeah, right. Yeah. Right. You're changing at least the your diners next 15 minutes. But yeah, like, what they don't see is like, I didn't get to good shift, because the managers and Jack wad you know what I mean? Or, like, you know, the managers sleeping with that other person, and they got the good shift. And I didn't look at my paycheck. You know what I mean? That's the side of the restaurant. Behind the scenes. That's the behind the behind the scenes. That's like, what's really going on behind the scenes? You know what I mean?

Oh, hey, it's

good, man. So good. Or like, you want to know, like, the hardest thing. And like, I've never had to deal with it. So we essentially I mean, a long, long time ago, but like, you know, the idea just not knowing how much you're going to make. That's the weird thing. Not for cooks. But like for front of house people. Just have no idea what you're going to, you know, kind of what you're going to make after you average it out. But like, not a busy night. busy night. You can go home isn't it? It's a weird business.

You got a call about crab legs.

Oh, crab legs, you're on the air.

Hey, David, Brandon bird calling in? Doing well doing well. Hope you are. I got a nice couple of clusters of King Crab legs. Obviously precooked, you know, frozen at sea. And I was wondering if you had a preferred method of reading those beyond the usual steaming or if that's the tried and trued method for a reason?

Well, okay, first of all, like, like, so what kind of prep what kind of prep you do most of the time when I get those things I do I do cold prep with them. Except for like when I'm actually cooking amendments last time I cooked because we used to do a thing where we would buy whole king crab Live, which is intensely awesome. It's so good. You should do it someday. It's expensive. But but we steamed the we steamed it. And then we we chilled it we sold it still served it chilled, I would say look, they're already cooked at a very high temperature. Right, because that's how they do it. And in fact, I happen to after you know, many years of playing with it, enjoy shellfish, if it's going to be cooked. I don't want it overcooked, but I want it cooked at a fairly high temperature. So I would say Steaming is good because it's relatively rapid, I don't think you're going to do anything to the meat that hasn't already been done to the meat. And you're not going to leach anything in or out because it's relatively fast. And you have relatively small contact between the cooking medium and the and the and the environment. I mean, between the cooking medium and that thing you're cooking. So, you know plus like those long skinny things in a pile steam gets between them really nicely. I mean, you wouldn't want to go boil them. That would be insane. You'd be an insane person. If you did that to throw all that money into a pot and leech all the flavor out of it. You'd be crazy. That'd be a crazy person's thing to do. You know what I mean? Yeah, what are you gonna do with it?

Um, well, I'm gonna bust out kitchen shears and kind of pre slice open the shells just to make them less finicky at the table. Right. And then just you know, steam them and do him withdrawn butter.

Yeah. Okay. What kind of what kind of equipment do you have available to you

got a circulator. Pressure Cooker. steam basket. What do you have? have special?

Well saying like, if you own something like a C Vapp. See, here's the thing, right? So when you're cooking, when you're cooking shellfish, you want to cook time to be relatively low, right? That's why, you know, steaming is good, like long cooking times are not beneficial for shellfish. There's a number of reasons for this. Some of them I think are enzymatic. So for instance, we used to do this demo where we would cook shrimp at a very, very low temperature for a long time, and it would turn to mush, right, like paste disgusting. Now, some of that's probably enzymatic, but some of it might also be that the stuff just gets mushy as it's cooked down. Because of the way the connective tissue is breaking down over time just getting getting mushy. Right. So like it could be that you what you want. I mean, that could be it's my feeling that what you want is relatively fast cooking times on it. That said, I think I've heard other people say that once it's cooked to a high temperature that they can do a hot hold on it for a relatively long period of time at relatively low temperatures without having degradation. So like what I A test, like what you could do if you had like, a long, long, long time, right is throw them in a in a bag, no extra water, you know what I mean, and then just throw them into a circulator bath. You know, at like, at like, you know, 60, which is 140, or somewhere around there and just give it enough time to hear, I'd have no idea how long it would take to heat up because you have the air gap, you got to heat up. And then you got to heat the TV through the shells, not a big problem, but then you got to keep the meat. But what I don't know is if hot holding the meat would, if it would degrade it right over the amount of time it would take for you to heat it up versus steaming it, you're gonna steam it for what like five minutes, you know what I mean? Something like this. Who knows? Yeah. So like, I think that steam is probably going to do less damage. If you had access to, let's say, a combi oven, right, then I would throw it in. And I would do 100% humidity as some kind of middle range temperature to see see kind of what's going on. And I would keep it probably under, I'll try to keep everything under about 1015 minutes was what I normally shoot for. When I'm cooking. Like a lobster. When I'm cooking a lobster, for instance, I want to keep my cook times under about 15 minutes for texture reasons no matter what temperature I'm cooking to. But again, I don't know whether that is only important during primary cook time, or whether it's important during primary or secondary. Another thing is like when you listen to people talking about hot holding shellfish, most of the time people are hot holding shellfish, they're not hot, holding least, I shouldn't say when people have asked me about it, they're not hot holding whole pieces of shellfish for people like tails, or legs for a king crab. And so I think your ability to hot hold something in a sauce is a lot different because your textual expectations are very different for something that's in a sauce versus something that is like a whole muscle or leg or something like that. It makes sense.

Yeah, that makes sense. Some look for the past where I took the meat out, put it in the bag with some butter, and just let it come up to temperature in like 10 minutes.

Yeah, that's fine. Yeah, but you want to serve it in the shell, right?

That fussy with a whole bunch of legs to get through all that work?

Yeah. Well, on the other hand, is this like the first course in a Valentine's Day meal?

No, we're just going to be surfing her with some Suvi tenderloin, not my favorite cut, but it's my wife's favorite.

You know, it's all about it's all about who you're cooking for not you know, not yourself. But the here's what here's another thing I would say like part of the problem with king crab legs, right or anything like this is that a lot of the asked a lot of the kind of presentation style awesome is the big old leg. And some people really enjoy ripping me, for instance, really enjoy ripping the meat out of the shell, right? So like, Oh no, like, if someone were to take the meat out of a lobster for anything other than a lobster roll, I would be kind of pissed because I enjoy shredding those things up into tiny pieces and having shell bids stick on my, you know, the person next to me his face, like starts eating lobster with me for having you know, but you wouldn't want to not want to like little I want to hit her with a piece of insight of was it what was that? Like? It was like a grouse or a Woodcock and you got hit in the face with a piece of like stinky like ah, inside. Yeah. And you were like, Yeah, that's terrible. What you do like eating out of the shell or neither shell stone. Anyway, so my point being that I don't know about your wife, but some people would love if someone took the meat out of the shell for them. But here's the other problem. We're spending all the money on the king crab leg. If it's out of the show, it's like popcorn urine and it's gone all that money gone down the throat especially if I'm meeting in honor No, maybe your wife savers things and it doesn't matter. But you know for me, like it's always a play between this and that but if it's if it is part of a larger course you also have to think about the time it takes someone to extract the meat that could be doing other things like eating their steak so it you know you don't I'm saying it's like so I remember once we I served a first course of crabs like I think I'll forget it was dungeon s or something like this and everyone spent their entire time breaking open the all the crab parts and then you know nobody wanted to eat by the time they got to their main course I mean that's how you have like a whole meal of crabs is because it takes so freakin long to get the meat out of the crab that you get full just with time you just get you know you just get sick of it's time to go to bed before you get full mean have you ever been full of crab meat?

Yeah, once upon a time, it did take quite a while.

I have a follow up question that refers to that but go on.

Alright, well let's say like if you go to like a Maryland crab house, especially nowadays, when the crabs are so tiny and all you can eat crabs. It's not all you can eat crabs. It's when do you go to bed? When are they shutting the kitchen down? I mean, like, you know what I mean? Like you can't possibly do like eating crabs and stuff, you know really?

Well this is my question were in New York can you get all you can eat crabs because I'm at a loss I can't find it.

There used to be wasn't all you ate look, all you can eat also depends on how much you know, your credit card can withstand because you can just handle your credit card and be like, keep bringing it until I'm done. No, no,

not like that. I mean, like you pay a flat, whatever. 3040 bucks and you get all the crabs that you are used

to be a place. I don't go out anymore that but there used to be a place over in, in like Brooklyn on the water somewhere that did it. But I'm talking about one in Red Hook. Right? I don't know. It's like 15 years ago. Yeah. And it's out a bit did it get swamped by the hurricane years ago? No, it's there still, but they don't do an all you can eat. And now that wasn't a place I was thinking of. But anyway, I don't know. I don't know. If you If anyone finds one in New York. Let's all somebody call in. We'll go eat it. We'll eat it. All right. What's your what's your follow up question, Dave? That was uh, oh, yeah, I don't know. So. So one thing you could do is just do what you did before, but then you don't have the presentation of the of the shell. And if you want to get really freaking fussy about it. You cut the legs all the way in half down, reserve the shell heat the meat and replace it pre buttered onto the frickin leg. That's valentine's day for you, baby. That's baller. That's baller pain in the butt peanut butter. What else you got? That's it. All right. Well have a Happy Valentine's Day. Thanks, Cindy. All right. All right. So we had a question in from Matt. And the first thing my phone has decided to go into tiny tape. That's been good band name TinyTake. Federal Kohler if you wanna do that, I quote take call caller you're on the air.

Matt calling from mythic. I'm not I'm not the man that wrote in

All right. Mr. Commissioner, you got

between the property with gourmet whip and the EC canisters. Okay. Is there any substantial difference between the canisters and the heads? Looks like the half a quart, one will fit on the one quart one as well. Right?

Yeah. Okay, so I don't remember which I never remember which line is which. But EC has at least three different models of of unit. And I'm not talking like the ones that are thermally insulated versus not I'm talking about like lines like prophy versus the other one, they had an even lower grade one years ago that had plastic heads on it that were for consumer only. They all are completely interchangeable. So you can stick the head of any unit that ECE has ever made for a whip or you know, the obviously the the the seltzer siphons are not interchangeable with the with the Weber's but any model they've made. And I've tested models, up to about 25 years old, are completely 100% interchangeable. There are differences between the heads, some of which, especially on the newer ones, I forget when they introduced this, but it's probably something in the area of you know, 15 years ago or something, they have extra safety features in the in the newer heads. If you look at the threads in the head of one of the any recent one that you're likely to get, you'll notice that they're what's called interrupted threads, they have a a line milled out of them. And that's an escape vent such that if you need to open it under pressure, which is actually very difficult to do you, you know, it'll vent down that line before the top disengages. So you can never get to get the top blowing off of the bottom as you unscrew it. The they've changed the nature of the different series have different gaskets on the inside. Which by the way, the gaskets are also to the best of my knowledge 100% interchangeable so you can take the gasket from one and put it into another the actual I think also the screw attachments I think are 100% interchangeable. The exception being the old plastic home ones don't have a screw in whip or tip they have a pushing whip or tip. So that's not interchangeable. But all the other aspects of it I think are interchangeable the actual valve parts on the bottom or not. I think those are all different from unit to unit. But everything else pretty much is the threads on the co2. Things are completely interchangeable. I've never had one that's not Is that true? I think that's true. I think that's true. Yeah, they're 100% interchangeable, you know, like because to be hard for them to make it not you know what I mean?

Right? Uh yeah, cool I have, I have the half liter while I'm like looking at scouring eBay to find out one liter Well, I just want to make sure that like primer safety standpoint or anything like that there wouldn't be a problem.

Now those Austrians man, they're like they they're so hyped on safety, which is, which is why like they provided for me when I was writing liquid intelligence they provided for me a series of pressures in in different liquids at different temperatures in different bottles with different numbers of chargers. And they literally would not provide me for data that they knew because I spoke to their engineers they dated they knew it was safe on their unit, but they wouldn't put it in, in case you used a unit that was manufactured by somebody else that didn't have the safety features that theirs did that might blow up. So that you know, you literally cannot put into an NEC enough of a pressure that it will that it will explode because it will back vent before is what they tell me it'll back vent through the through the co2 entry point or through the end to low entry point rather, before it explodes. The second mode of failure in in an AC bottle is that the bottom that's dimpled in right, that looks like a champagne bottle on the bottom, that dimple will invert to release the pressure. That's the secondary like if all hell breaks loose, and you created a special lid that screwed it and sealed it tight, right? Then the bottom would invert before it explodes. And then they take every once in a while I forget how many like 1000 they make, they take and they screw it into a unit and literally explode it. They do it two ways they do it hydrostatically which is not very violent, right? Because whenever you see when you're when you're when you fill something with water, and then you put water in it to increase the pressure to explode it to a hydrostatic test, which is how they test gas tanks. Literally, as soon as the thing ruptures because liquids incompressible, the pressure goes to zero because the you know the difference in volume between water under 1000 psi and water under zero psi is almost nothing the volume difference is almost nothing. So So yeah, so they do hydrostatic but they also blow them up with air pressure. And make sure that it probably sucks. You know what I mean from a noise standpoint, but I've seen their ruptured tests. And they don't they're not like pieces of shrapnel everywhere. They have a very nice failure mode. Like opens up along the side and just you know, doesn't doesn't shatter just opens up. So yeah, I would say you are 100% safe. Plus they're completely interchangeable. Alright, cool. How much know you got up there? I didn't get to go to Connecticut recently is it was the snow nice.

It was okay. It's sort of terms crappy rain on Sunday or whatever. So it's like started out it's probably about a foot and then the rain came and sort of ruined it on the shoreline.

Yeah, you know, in New York, we had some snow is there anything to Stassi more disgusting than old snow in New York City? So gross. Here's another thing people take their dogs out to go the bathroom in the snow. And then for somebody they're like, hey, it's snow. I don't need to pick up the poop. No, especially you need to pick up the poop if there's snow because then when the snow melts in New York City people for those you that don't live in a city when the snow melts in the city the dog poop comes out to play like all the dog poop that people didn't pick up just like starts like like it's like a glacier leaving and instead of like little rock strewn all over the Glacial Till you get like dog poops everywhere. It's the worst. Speaking of which, I feel really bad. Major my Labrador today, peed on a fruit vendors box as they were unstacking it in the morning did you do? I didn't notice it until it was too I don't know. And it's just horrible. Horrifying. Horrifying. What did you go ostrich might have gone a little lost rage. Oh my god. You know, we're living in a society. Wow. I mean, like the thing is, what am I going to do about

it? Paying for the little box or fruit?

Okay, I'll tell you a story. I was once with a guy. I was once with a guy right? I thought this is a family show. I was once with a guy and he was drunk out of his mind. And we were in a taxi cab and he threw up in the taxi cab you ever been in this situation associated with someone's thrown up in a taxi cab? So the taxi driver starts yelling at me I didn't throw up so I don't know why he's yelling at me. But he's yelling at me and I'm like, Listen, I'll I'll give you here we'll get out I'll help you clean and whatever else he's like, and like I was gonna pay them like a lot of extra money is like I can't take in another person because I have to go get this professionally cleaned, blah, blah blah. I'm out all this money. So I gave him all this money and I cleaned up all the puke out of the back of this thing. And he's complaining about how he's not gonna really pick anyone up and literally, I'm like trying to get my friend like standing again. I look over as soon as he pulls away he throws on his freakin dome and pick someone else up with In my vision within my freaking vision, so I'm not about to pay anyone for it. He's like, I can't sell it go get of course he's gonna sell the freakin fruit. He's gonna sell the freakin fruit. Let me tell you this also from a from a disgust level for it was just the box wasn't on the fruit was the box but now it gets a little bit like a little bit in truth a little bit of pee on the box is much less disgusting than what you see every day which they actually spill their product on the ground. Right because pee theoretically sterile. Okay, whatever it's still it's horrifying. It's horrifying. Did you say we another caller now we

do have another call. I call her on

the air. Hey, David's cooking beans on again.

Hey, dude. All right, what's going on? Did you ever figure out that? Oh, by the way in question. Do you ever figure out that mint thing? Did you ever get the mint green, green Green was not Hugo man. It's, it's impossible. So I have this person that I'm dealing with? Who has the it's not freeze dried, but it's like similar to freeze dried. I'm wondering whether if you use like this, which I can't talk about her process. But if you have like something like that, or maybe freeze dried mint, pulverize, so the enzymes have been wiped out by dehydration whether you can get a really serious mint flavor that way. I don't know ever tried freeze dried?

No, have a little think about it. So what's your question? Yeah, so I have a bunch of your PDX cocktail cube like they work you know quite well. One of my favorite bars in DC has an entirely hand cut ice program. So they only shake with one giant hand cut block of ice. And they get foam on their cocktails. Like imagine just like a regular sour, like a daiquiri or something right? Such a foam as if you'd think they've been using eggwhite. Just from the way they shake and ice are using and like no matter what I do using your cubes using big ice cubes myself, I can't get that what size ice cubes are these new what precisely they might be doing.

I don't what size ice cube are they using?

About two to two inch cubes,

right. So I made I made the the cocktail cube slightly smaller than I would have making making that would have made it if I could guarantee what shaker you were using. So like the cocktail cube is made such that it will also shake effectively inside of a 16 ounce pint glass. Whereas if I knew you were going to use just like you know, a standard 10 shaker set, then I would have made it bigger. So that's probably some of it. Also, like those ice cubes. The one advantage that ice does have over the one that's pre made is that it will kind of beat itself into the shape of your shaker as it's shaking, you know what I mean? And so it'll it'll kind of optimize itself to the shaker as it's being used. So there might be some kind of advantage there. Also an all there bartenders get good textures at one or two bartenders.

I've only noticed it from one. I mean, he's the owner operator and he's my friends when I go there, I try to like sit in front of

him. How tall is he?

How tall not tall at all?

Because we had a bartender Booker and DAX Michael smoly, who has like super long arms. And I swear to God, that guy's shaken drinks texture, or like, I mean better than I could do. That's for sure. You know what I mean? Like when we were using the same is same everything and you know, I'm big fan of saying that like there's you know that you know that? That not to worry and that we can all get good results, which is basically true. But man his freakin shakin drinks, just because his is your friend. Maybe he's not too tall. Does he have monkey arms? No, don't really mean like smallies like shake is like somehow. I know what you have never investigated investigate speed of shake, but I've never investigated throw length. Does he have an extraordinarily long throw throw length on issues?

It's interesting, because he does sort of mean he shakes fast. But it's also kind of like, weird, like circular back and forth thing, I guess.

Yeah, I've never been able to discern. And you know, we've run the tests where I have, like, you know, a bunch of different bartenders using different shaking techniques and speed and all of that. And I've never obviously found a difference in temperature of the drink and therefore in dilution. But yeah, and I wasn't able to notice much textural difference in the first round that we did, based on texture other than the ice floating on the surface. And this was years ago, though. And we were we were using mainly bartenders who were all within a relatively narrow range of styles on your blog, right? Yeah, years and years years ago, and we were all using the same ice cold draft. It'll be interesting to rerun. with big eyes and see whether or not shaking style can influence the texture of the drink when using big ice, and you know what it might be possible? Because, you know, it might be possible.

Yeah, I mean, one of the things I'm wondering is that when I shake with big eyes, I'm using regular, you know, ice molded ice, which is not perfectly clear and has, you know, air bubbles and imperfections and stuff in it. Whereas they're, you know, carving their cubes out of giant, clear blocks. And I'm wondering if the ice itself makes a difference, or, you know, the character of the ice regardless of the shape?

Yeah, I highly doubt it. And my, the, the thing about the, like, frozen shake, guys, is I, you know, it is true that sometimes, especially, let's say you have hard water, and, or a lot of gas, and the ice is super cloudy, right? So it's not just a situation where you have a modestly clear cube with that, like white ball of garbage in the middle of it, okay? Those cubes tend to rupture when you're shaking with them. And if your cube ruptures, when you're shaking, then you're not getting the texturizing effect of in any way, right? Because it's basically a physical effect.

Maybe that's, maybe that isn't advantage to the perfectly clear, I

did it perfectly clear ice won't, won't shatter, but I have to say, our shake, ice doesn't shatter either. Now we are in New York City, water is pretty, you know, is pretty, relatively, you know, soft and inclusion free. And if we, if we, you know, in our dumps sank, if I was noticing a bunch of shattered shake cubes, I would be, I would change what we did, because they want as soon as it shatters into into pieces, it's no longer serving its function as a texturizer. But I am now interested in whether I don't have the work. You know what, like, when when we get the new bar up and running, I'll run some tests. And maybe you can run some tests and come back to me, different shapes styles when using big eyes, because it's a test. I've never run blind. Yeah, you know what I mean?

Yeah, I mean, one of the things that my friend has said is that it sort of kills the foam. So he says, he just takes it one cube. And he seeks it in a way to not break up the cube. And then like, strains it as soon as possible. He doesn't let the shaker sit around before straining it. Well, that's

definitely true. I mean, but the same is true of like, you shouldn't let it sit around on the glass before you drink it. Well, of course.

But I mean, so you know, I was doing these tests myself, I made myself a bunch of daiquiris last night. And as soon as I cracked the tin, there was like a huge amount of foam in the tin and I poured it out through cocktail Kingdom Curico, strainer, so no fine straining into the glass and like almost immediately the foam dissipated. Right. And I'm wondering, Why would that happen?

Well, there's not much in a daiquiri to hold foam. You know what I mean? Like, there's just not much there. You know, so you know, and people have tried using different syrup's with stuff in it to hold to hold the phone better, like gum syrups and things like this. Those gum syrup folk for that. I have never had good luck with it. To be honest. I

know your I know your opinions. Yeah,

I mean, like, but you know, the, that's not to say that other people, you know, with anything in life, right? You only test what you test. And if you don't find a lot of, you know, if that tree of inquiry is not bearing fruit, you tend to just drop it. And there could be you know, it could be that if you just stuck with it or change your parameters a little bit, you get some kind of golden recipe. So, you know, like, I'm totally with anything in cooking or basically anything in life. If someone comes and shows you something, that's awesome, then it's awesome. And you got to change your position. You know what I mean? I have not yet been shown that I also don't believe I believe that I don't believe that I don't understand the ice being kind of a phone killer situation.

Well, I think he meant like if it breaks up into little pieces, it just it you know, it'll it'll melt and kind of kill the final quite understand.

I don't really, I tend to not believe anything anyone says I believe the results people get. And then the trick is analyzing how they got the results and what the actual reason is, right? So what you know is that your buddy gets superior results, right? So now we also know that your buddy uses large hand cut ice so then the question is okay, if you were to load two shakers with different ice loads, like one regular shake ice and one ice the same size as the shake guys and have him shake both do they come out and then if if that's the case, then it's something having to do either with his shaking, or his pouring procedure or one of those two, you know what I mean? Sure, sure. I'd be interested to hear whatever you whatever you find out because when we reopen whenever you reopen a new place, I think it makes sense. And even if you have the time, it's hard when you're actually running in service. It makes sense to kind of reevaluate fresh, all of your precepts. You know what I mean? And then that's how you, you know, as I say, that's how you learn by just constantly re evaluating yourself and just who has the time when you're actually in service. You just never have the time to. Yeah, everything, you know what I mean?

Yeah, I mean, and I personally don't have access to clear head cut ice. So

well, you could buy, you know, you can buy it from ice carving places, and then you have the added fun of being able to break down a block. So you know, for some reason, the guys at sambar like, they were all like hemming and hawing about it, but I wanted to get one of those 200 pound ice blocks and not for service just, you know, as a fun thing for the bartenders to do to kind of break it down. But we know we'd never we never did it, you know, but then I don't know like, remember that stuff was I was like, you know, I'll get a chainsaw. We'll do the whole we'll do the whole thing you know? It just never it never happened. But I'm sure if you're friends with this person, they'll lend you some cubes. You take it home you throw them in the freezer them temper out before you use them do they prefer a cut to order are they that how long does it take to make a drink

we make them sort of at the beginning of shift and maybe halfway through the shift like the reload

yeah okay so yeah, I'm sure that like or you could just go there like you know if you're friends with them go there like before service sometime and like run a you know run a test with them you know, something like that I'd be interested to hear

Yeah, in the meantime I'm gonna send you a picture of what one of their stay convinced look looks like you know what I'm talking about

now? Yeah, cool. Yeah, then we'll get well you know what we'll we'll have a battle of the East Coast now bring a bring Michael smoly in and have Michael go go to town and you guys will see that gets a bit shaken drinks.

Sounds good.

All right. Cool. Are you want to take a break and come back Dave? Sure. Right back with cooking issues.

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spins all we do. We are not charging your credit cards.

Oh yeah, we should say that now we had some people here's what happened. Let me do it. We'll do the ad first. The monitors pantry is created by food lovers and cooking issues fans just like you Janie Chris and the monitors pantry family share your passion for experimentation and have everything you need to make culinary magic happen in your own kitchen. professional chef home cooked food enthusiast. No matter your skill or experience. Modernist pantry has something for you. They make it easy to get the ingredients and tools you need and can't find anywhere else so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences. Visit modernist pantry.com today to discover why cooking issues listeners call modernist pantry the cooks secret weapon 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 is new and exciting in the world of culinary ingredients and tools. I think they just called you with culinary tools does.

Nice sick burn.

Yeah, no DAX does that all DAX does all that all the time anytime anyone says any relatively like word that can be taken in a pejorative way DAX is like that. Yeah, they just called you that, like whatever it is. I

think you learned it from

he learned it from watching me. Yeah. Wait, so what else? We were talking about charging credit cards. Oh, yeah. So so we had an issue so the we're using a kind of a kind of a fake crowdfunding thing for the spins all called a Thrive ACO. What does that even mean? We looked it up once right for an Asia

that girl's drinking coffee with MCT oil cashew and cacao and it says it's paleo. What's MCT? I don't know. But it's coffee, Paleo.

Well, it depends. I mean, like paleo, the definition of paleo right as a caveman, right, but like, what's in their coffee? Okay, so we're talking now like Ethiopian highlands what else? Maybe Yemen? MCT. I don't know what that is cashew and cashews don't come from there. So unless you were like, like real? I don't know. Yeah. So like, that's the thing. No, Paleo is like anything basically it means not grains. Nothing that has been

there would have been able to make coffee back then. You can

go I think there are wild coffee species that you could kind of do that too. I doubt that they're using that. You don't I mean, like so

the Ethiopian would have to go where to get the cashews. And then back

cashews. Where are cashews from? I think that they're they're Asian aren't they? Aren't they like or like, also like Ghana's standard also like that paleo person like you know, let's hope you know getting the cashew out of the cashew apple can be very irritating to your skin. You know what I mean? Like, it just doesn't seem very likely. You know what I mean? Yeah, just seem doesn't seem likely

cashews originated in Brazil. Okay. Oh, that's really that's what the internet says.

Why did they grow the cashew apples in Asia then? Anyway. So yeah, so not possible. Not possible real. So a paleo guy or woman in like the highlands of I forget whether it's Yemen or Ethiopia around there, right that area the world right? Finds like some high altitude coffee Bush, right? Takes the coffee beans, cherries off. And then you know the story of colonies goats, right? The story is, is that they these coffee cherries fell into the fire and Gods buoyant, and then the goats ate it. And then the goats went crazy because of all the caffeine and called he realized that the goats were eating these things. And that's what got the goats all hyped up. And that's how called he figured out that coffee was this was this is enough, right? So what we're saying here is that somehow this person got hit on the head, right? Somehow they floated all the way down, right out somehow, like I don't know how they made it out into the open ocean. Right? And then around and then they made it all the way to South America. And luckily there paleo pockets still had coffee coffee in them. Yeah. They then roasted like, and they're like, hey, this fruit, it's incredibly like, irritating and my skin if I rip the seed out of it, I can turn that into an edible then cacao. Yeah, well, that's from that same neighborhood. Okay. Yeah,