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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This episode is brought to you by Joule the immersion circulator for suevey by ChefSteps. Order now at chefsteps.com/j OULE.

Hey, I'm Jimmy Carboni from dear sessions radio you're listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you like this program, visit heritage radio network.org for 1000s More

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on the heritage Radio Network every Tuesday from like, you know 12 ish to like almost like you know, one o'clock. Every Berta feature in Bushwick. Listen, listen, I need you to call in all of your cooking related questions to 718-497-2128. That's 718-497-2128 We have no one in the studio today with us. It's just engineer Dave and myself. How you doing Dave? I'm good. How you doing? But we have Mr. Garcia, the hammer Lopez joining us from Washington DC on telephone and do we have our special guests in DC?

Yes, you do.

And folks, you ready for it? Jackie molecules Jack NS Lee from DC. What's up? What's up Dave? How you doing? So have you started this new radio thingamajig down there yet? What's going on?

You know, it's under construction. I'll be opening it's gonna be called Full Service radio, a entire podcast network here in DC and an awesome yet to be open Hotel. So it's basically still a construction zone. But loving DC so far, man. It's really cool over here.

So do you like wear blue blazers every day? And like, wearing what do you know now?

The next hat stays on?

Yeah. Do you like do like just wake up in a Starbucks every morning and hang out with the political people? Is that what happens? What's going on? And

I have had more Starbucks here in DC than I have my entire life in New York. Unfortunately. That's actually true statement.

Yeah, yeah. So are you are you busy rigging the election while you're waiting for the construction to happen.

I've been rigging it. Yeah, I've been actively rigging it and doing everything I can. Yeah, I mean, that's it good to tour the White House. So Dave, I got to tour the West Wing, which is pretty awesome. Yeah.

What do you like? Like, what do you do? Do you notice stuff that you've seen in all the television programs or what?

Well, I mean, you know, I got to see like pictures of Michelle ombre on Brock's desk. That's kind of cool. When you got to see the Oval Office, the Oval Office bathroom. Wait, you look Wait, like

you were in the Oval Office offices restroom, but not in the Oval Office itself.

Yeah, there's like a bathroom right outside as well. Like you know if you want to use the bathroom now's your chance you could use it at the White House you peed

in the Oval Office is bathroom. Yes, I did. Now, people who notice dasya Lopez will know that she cannot be in a new place without using the restroom. This includes like, you know, if she could have used his Elvis his death toilet at Graceland, she would you definitely would have been all over that. Oval Office toilet. Am I right? Anastasia?

Oh, yes. There's still time. I'm still here for like 12 more hours or something.

Now, are you allowed to say why you're there or not? What are you allowed to say why you're in Washington or no? No, I don't think so. So we can talk about it next week? Sure. All right. Well, so that's exciting that we know you're in DC rigging the election, but we can't talk about exactly what you're doing. All right. We'll talk about it next week. So in other news, Booker and DAX the bar is officially closed. Booker and DAX 1.0. And Sambar is officially closed. So you know, that's that. It was a crazy Nastasia was away. It was a crazy, crazy Saturday. This was fun. No, it was good. You know, people were like, Are you sad to see it close? I'm like, no, because it's going to be better the next time we will reopen it. You know what I mean? Yeah, we're there being Jada's Okay, so I had to pin Jada's on me. I went to a place a local place in New York called Economy Candy and bought a bunch of candy for these pin Jada's. Do you know the pin Jada's now are friggin horrible. I went to Party City. Perignon, has it been going downhill for years and years they've just turned into garbage. You know what I mean? Like first like they started making them out of this cardboard that doesn't break right? You know, the no one but no one makes a ceramic pot anymore. You know what I mean? But whatever. I'm okay with not having a ceramic pot like traditional star pinata, fine. Those are awesome, right? Because you knock the like those star points off and then eventually you get to the pot. You know what I mean? But it will break. I've seen these new cardboard pin Jada's where, like, I've seen kids break on him for like, like 20 minutes and they're getting bored and they walk away from a pin yada. What the hell is that? You know what I mean? I mean, what the handset. So like, so anyway, so I hate the modern Pinjarra but over the past couple of years, Mr. Garcia, they've gotten even worse, they're now just flat. Most of them are just flat cardboard with like a picture on them of what you're supposed to hit. And a little bit in the little crepe paper around the outside. I was like, Yo, give me a traditional donkey and a unicorn. You know what I mean? Which is basically it's like it's like Carvel ice cream like they make Fudgie the whale into Santa. They took the donkey and made it into a unicorn so I got a unicorn a donkey, but I'm just saying I think that they didn't trust me on the last night to be reasonable. So they didn't allow me to break the pin Jada's there so we all went to you know my someone who you know used to be working Booker and DAX Reynolds opened up his own bar black crescent. So we did a late night after party pinata breaking at Black crescent. So yes, pin Jada's word damage, some pin Jada's were harmed in the making of the closing night of Booker index. I will also just mention this for so Miss Darcy, you're familiar with Diet Coke and Mentos right? Yes, yeah. So you take the Mentos, you stick it in the diet coke. And Diet Coke is the one everyone uses. You stick to Mentos and Diet Coke. And you throw it down, you get all these nucleation sites and Diet Coke bottle basically turns into a rocket. Right? Okay. So you can do that with liquid butane or with liquid nitrogen. And you know, you could see it on the internet, you could see people doing it with the liquid nitrogen and the thing. So I'm like, Oh, I'm not saying I tried this. What I'm saying is, is that if you try it, be extremely careful to not put too much liquid nitrogen in. So what happens is, is it theoretically, let's not say that I did this. But if you were to pour out like, you know, half a third of the bottle of the Oh, I just did a Trump sniff if you were to pour out like half or a third of the length of the Diet Coke from a fresh bottle, and then pour in pour in some liquid nitrogen right now the liquid nitrogen is floating on the top of the bottle. Now if you flip that view, like tilt that bottle down, what happens is the liquid nitrogen will rush through the liquid of the Diet Coke trying to float to the top and while it's doing that it's explosively boiling and creating super multiple nucleation sites. So theoretically, it makes a really nice rocket. It turns out that I guess if you wait a little bit too long or maybe you put too much liquid nitrogen in that when you turn it upside down. It like takes off for like a foot and then explodes with like the sound of like, of, of, you know, like, like, like bigger than bigger than a Grucci firework, we're talking like a very loud explosion. And you definitely do not want to do this in Manhattan at like four in the morning, it's definitely not something that I did or that I would recommend that any of you do. Anyways, so another thing Nastasia and I a while back. Okay, so Miss Darcy and I got paid right for something finally. Right so Anastasia and I got paid. Johnnie Walker. Not yet. Not yet. All right, well theoretically paid and promise a payment baby steps Anastasia baby steps. So basically, these guys came in and they're saying we have this new Johnnie Walker, Red reicast You know, that our, you know, our new one of our master blenders, Mr. Walker and no relation came up with and we want to come in and do like a cooking issues where you talk to her about this product, right. And so that's basically how it went. Yeah. So it wasn't one of our normal cooking issues, things. And yes, we were paid. But it turns out in the Stasi, and I had a good time. We liked the product. And we actually liked Emma Walker. We thought she was fun. And so we have the cooking issues episode. Dave, how do we how do they get to what's not going on our normal feed because, listen, I bleeped out some of the crazy parts. I redacted somebody's name who I didn't want to publicly embarrass. At and I cut out some of the cursing but it's still not really a family show. It's about drinking and there are some, you know, it's it's PG 13. Yeah, there's some off color stories in it, let's say even with the bleeping Carlo merace from Carlo from Roberta's makes an appearance towards the end. So Dave, how do they how do they get to that? Because it's not part of our normal feed.

Right? So if you go to the heritage Radio Network, website, heritage Radio network.org. And if you just use the search bar at the bottom and look for cooking issues, Johnnie Walker, it'll come right up

right now now. So you need to actually go to our website to get this you're not going to it's not going to appear in your iTunes or whatever you have to actually go which is always a good idea. Don't you think they have to go to our heritage radio website?

Absolutely. Forget iTunes.

Forget that. You know, I wish I had used that bleep. I was talking about bad ways to like, you know, like in the 1980s when they used to overdub curses, my least favorite was the forget for the F bomb. Forget, you know what I mean? It just doesn't make sense. It doesn't feel doesn't have the same force. You know what I mean?

Not bad replacement. That's a bad replacement.

It's bad replace or they just

say f you just say f i think that's better. Like silence it or something.

So my friend, Eric Bonin Steele, who I was hanging out with you guys don't know. I don't know. Maybe you do. I don't know. He was hanging out with him over the weekend. He said that he saw something and literally, they dubbed the full like fu as get this you ready for it? And it became his favorite thing to say as a substitute curse. Chinese dentist. Say that again? Chinese dentist and it's good because it makes no freaking sense. Yes, Chinese dentist, but has no meaning. has no meaning. And so to understand. So like whenever he would like smash his hand with a hammer or something, he goes to a Chinese dentist like that. And it makes no sense. And he said it was literally racist. That's racist. How is it? I mean, like it has no meaning. It can't be racist. Like what does it mean? How is it? How is it racist? It happens to have the word Chinese in it. Does it have any relationship to it? We

just looked it up and it says it's a mythical person who is said to exist in remote areas of China but has never been cited by a reputable source. Chinese dentist what does

that mean? What does that even mean? Saying

they have bad teeth you racist

Ah, see?

That's like racist now that's

being raised that's so deep that I didn't even I didn't even get the reference. I get it now. But why would they use that? Why would they use that as a as a as a dub in a movie?

That some some you know, some Klansmen was doing the overdubs

gang. I'm gonna have to tell Eric never to use that.

Yeah. That's all you

see. Now this is classic, Mr. Garcia, right? She would prefer that I walk around, like accidentally insulting people. Then like tell me what's going on. I want you all to kind of realize that you know, we're Anastasia is on this sort of a thing. Crazy. Crazy. Alright, speaking of things that may or may not be offensive. Eliot wrote in can you discuss a cook's integrity as it relates to trying to replicate dishes and techniques seen on social media? What is crime? Single line? And what is the sharing of ideas? Curious what you think? And hopefully there is a guest today that can also weigh in. Elliot? Well, I don't know. I mean, you guys can can weigh in. I can't believe you looked it up that fast. Yeah, it's a crazy mount. Thank you, thank you for saving me from going the entire episode without knowing that I was like accidentally spewing hatred,

who knows how many more times you would have dropped that? Right? Throughout the episode, like

8 million someone would have, like written in and been like, you know what I mean? Anyways, so here's what I think, I think, a lot depends, right? I'll give you a short story about the the bar and then we can talk more about other stuff. So like, I've had many bartenders at Booker and DAX, who have gone on to do you know, bigger and better things, their own programs, go to work at, you know, the best bars in the country or run them. And the, the thing is, is that they tend not to take some of the some of the core techniques and most of the core techniques from Booker index. Now, some of that is because, you know, they can't afford a centrifuge, or whatever. But a lot of those recipes and techniques tend not to get taken from or did not get taken from Booker index and kind of promulgated to other bars. And I always wondered why now could just be that those techniques suck, and nobody wants to use them, right? That's the first way right stars could be that. Like, right, just maybe they just, there's not good. Or, alternatively, I put such a, I put such a kind of a premium on not doing anyone else's stuff, like not doing other people's specs, not using techniques that were developed in modern recent techniques that were developed by, you know, other people or people I knew, you know, or that we hadn't come to independently. And I think that kind of made them feel that using that stuff would would, is bad, right? That using it would be a rip off or whatever. And, and that's actually the opposite of what I want, like I want those techniques to be to be used, right? I mean, the issue of anyone, what people don't like, I think it Everyone wants their stuff to get used their recipes and techniques to get used. What they want out of it is, to be honest, it like some sort of like, credit, right? So what they don't want to have happen, like the worst thing that can happen is happens to us how many times this happened, like you come up with something, somebody else uses it, they're the more famous person, it gets credited to them. And you're hosed. Right, that's, that's the worst case scenario. The other thing that, I guess my favorite is my absolute favorite. But the other thing that happens is that the other thing that people hate is when you know, someone will take a technique or a recipe to a different market, and then allow reporters and other people to say that it was their idea. That's also not kosher at all. But you know, I think if you use a recipe, or a technique, or or anything, and as long as when the reporters come and ask you, you're like, Yeah, this was an awesome recipe from whoever from Sean Brock from Wiley do frame from Johnny Zini, from Dominique and Sal from whomever, you know, what I mean, I think I think it's, that's that's the the issue where people don't want is someone to take credit for a recipe, famously said, you don't patent you know, the, these recipes that you know, they're basically they're open source as long as you can figure out how to make them but there is in the in the higher end food world and drink or at least like a some sort of sense of honor. in it. I think that I think as long as you are respecting that kind of code of honor and ethics, you know, use it I would love it if people used you know, recipes, Jim min kind of famously said from you know, PDT that you know, the goal, at least of a bartender is to create a recipe that becomes a classic and is made everywhere, right? I mean, and I would think the same thing would hold true for you know, a chef, what do you think, guys? Yeah, I agree. Yeah. I mean, just, you know, don't ever

techniques. Tell them what your technique is. People saw

which one?

The rapid infusion.

Oh, yeah. No, people know that. I came up with that with the ISI infusion, whatever I mean, it depends the right people. No, you know what I mean? It's like, what are you gonna do? The? Yeah, the issue is, this is why like people like foreign Adria, put a year on everything that they do so that they can kind of date it and plant their flag in it. And the only reason it even really matters at all is, I mean, it's weird when you're a cook, you're in the business of making ephemeral things that get consumed on a daily basis, right. And yet, you still, for some reason, and I think part of this has to do with kind of the group of people that are becoming cooks these days, as you still want to have some sort of you want to exist past the last meal you made, you want to have some sort of impact or some sort of, you know, note that you have existed, other than the fact that you just happen to have cooked. And so that's why, you know, people and you look back at old chefs that have famous dishes or famous, famous cookbooks, there's another reason why it's a good idea. Like if you're well known to actually make a cookbook, you know, because then at least you plant your flag and something and people can look back on it. That's initially why we started cooking issues blog years and years and years ago, was so that we had some sort of record. So it wasn't just we would do stuff, teach other people how to do that stuff. And then you know, it just gets forgotten. But it's kind of a weird, it's a weird impulse. I mean, I do have that impulse to want to plant that flag. But it's a weird impulse to have in a business where you're making stuff for people to eat, you know what I mean? Yep. Yep. I mean, because, you know, in the old days, and it's entirely honorable, right? To all you care about is good execution, right? Like, you don't care necessarily about making a name for yourself, whatever that means, or having some sort of posterity, all you care about is the food that's in front of you right now. I mean, that's the Zen way to go, you're not supposed to care about your own kind of personal baggage or what you know, what you need out of, you know, so that you can, when you're, you know, an old person, and people come up to you, like, you were the great Croc bomber, you know, you know, like, that's not necessarily what it needs to be about. And, uh, you know, especially if you're one of those kind of cooks like these kinds of issues aren't really a problem. So the, the short answer is, is that if you fancy yourself an extremely creative cook, or someone who's doing cutting edge things, or if being original is important to you, it is still okay, in fact, encouraged to use other people's ideas, as long as you're not a dirtbag about it. Right. Right. All right, Jerry. Yep.

I actually have a question from a listener that I met here in DC if you want to take that real quick. Sure. Yeah. Cool. This one's coming from Josh Seeburg. It's a throwback. He wants to know if he can find a practical use for a VA Jedi behind the bar.

Oh my god. Oh my god. Well, I mean, I in my mind, Jack, I had about 8000 Inappropriate references immediately pop up. And I have suppressed them all. Thankfully, I know don't suppress No, no, no. Okay. Especially today. That was unintentional. That was unintentional.

Might as well just go all in Dave.

No, no, no, no, no, especially in today's political climate. I am not about to

like stamp no more than ever you you have license you know, not going to be dropped, just say whatever pops into their head. So

dropping the jetty bombs in different Well, I'm going to actually attempt to legitimately so for those of you that don't know, the VA jetty, aka the spiralizer was one of our favorite topics back in the day. Who was in the Stasi that originally sent us to the jetty. Claire. Yeah. And I think that, you know, it doesn't take someone with a dirty mind to see how stupid that name is. Right? I mean, it's, it's a it's like a thing with an orifice that you jam, like cylindrical things into and it treads them in its teeth. And it's called a jetty. I mean, you don't need to travel too far mentally, to get to the scads of the jetty jokes, because Claire anastasius friend would call in kind of seemingly unaware of what she was talking about. While we were asking her what manner of things she was shoving into her vagina it and she would say things that were like, you know, If your mind was taking the leap that everyone's did would seem an inappropriate. But I think the problem with making vigente jokes behind the bar is that while the bar arena is less sexist than the kitchen arena, I'm talking professional, it still has a long freakin way to go for gender parity. So I will merely say this, I want to see as many videos behind the bar as is humanly possible. Because I think it's, it's a it's a problem, but it is it well, but it is a notion. It is an area that I'm taking on the metaphorical sense here. It is an area of food service. I think that is making inroads faster than the back of house kitchen is. And so I think anything that goes that direction is good. Now, to the serious question of should I put an actual vegetable spiralizer behind the bar? If you are the kind of person that prefers to drink your cocktails with chopsticks? Then I say go ahead and just fill your cup with whatever kind of the jellified garbage he wants to like put into it, but I can't imagine. I can't I mean, maybe it's just because people like, I don't like gloppy drinks. I don't like tons of garbage in my drinks. I don't like I don't like drinking my cocktails through a brillo pad of fake spaghetti. So I, I mean, I can't conceive of something. I mean, I could conceive of like, okay, okay, let's just say there aren't people might do this, people might take some sort of, like Apple, let's say, and, you know, shape it such that you could jam it into your vagina at the Jetta fie the apple into the strands pour liquor over it with some acid that causes the apple not to go brown. And then you have it'll fairly rapidly infused because of the high surface area of Apple, or you could do like mash down the apple, but I wouldn't consider it get ugly. Then you drink the apple flavored stuff. And then you could take chopsticks and eat it afterwards. But it's just not my style. I would not do that. You know the answer, though. Yeah. And you could substitute anything for that, like I could see someone doing like some sort of like lady that night, which is a clarified Bloody Mary, and having some of the justified vegetables in there that would you know, infused and then be a meal afterwards, because let's face it, a Bloody Mary is basically a liquid alcoholic meal anyways. So I don't know. What do you think Anastasia?

That was a nice way to answer that question.

All right. Now, Jared wrote in about a zucchini. Thanks for answering my questions in the past. This one is about zucchini and it's sticky, slimy residue. We never actually finished this one last week. Right, Dave? I don't think we did mental things. So when I dehydrate raw zucchini pieces, much of it tends to stick together. And I suspect that this residue is the culprit. Do you think that's the case? Yes. Before it residue? Get ready. Mr. Garcia, I'm going to use the word exudate. Which is Yes, ma'am. Yeah, maybe I should have seen her face. Exit date. Yeah, it's like she liked that. Because you know why? Because when his every you say exit date, she's thinking like pimple popping. That's what she's thinking about. So I can now Jack's got the Misasa face on exit date. She whenever Like for instance, there's a little like knowledge drop knowledge on how anastasius mind works. Nastasia like Nastasia doesn't like look the reason it stops yet. I'm guessing this is a guess we haven't actually had this conversation. But um, the reason she hates looking at pictures of like leaf fungus and like those weird things that grow on plant leaves, is because in her mind, I think she instantly equates it with human skin. That's That's my fear. Yeah, so yeah, I

think so. Yeah.

Wow, is that that's Dave on the on the vomiting sound effects. Do you know I used to be able to do a very passable fake throw up noise. And as I've aged, it puts too much pressure on the back of my eyeballs and like I almost blackout.

Nobody does it better than Stephen Colbert. That was him. No, no, no, but I'm saying he has the best fake throw up sound in the world.

Well, he better like keep using that now. Because I think the older you get, the less good you're gonna be at the fake throw up. It's just like, like jamming up your diaphragm. Like that just puts a lot of internal pressure on your system. You

know what I mean? Yeah, just like a Jedi.

Whoa. Okay. Anyway, do I think that slimy stuff is the key is that is the culprit. Yes. Now The going on Jared writes other than making sure pieces don't overlap. This is going to become a not friend family friendly show at this rate. We got the jetties we got accidental racism, horrible, horrible day. Other than making sure pieces don't overlap when dehydrating which is unavoidable from my application. Can anything else be done to neutralize this sticking? The main issue is when I reconstitute the zucchini with water, the pieces tend to remain stuck together. I'd prefer they come apart within a few minutes. Thanks for your help. Jared. Okay, so I looked up a an article called this extra vesicular flow is made for fighting, which it's like, like, nowadays, all these scientific papers have, like these catchy titles, so zucchini, strangely, I don't have the good version of the thing here but zucchini is is a cucurbit right the same way that pumpkins are cucurbits and watermelons. And that's a pumpkin already cucumbers, zucchini, all that stuff all same, same family. And they all have these eggs like these like like this. They say it's flow and bass but they can be like exudates so for any of you who've ever peeled a pumpkin, like for soup, like you'll notice it gets that weird stuff and your hands get that like crazy skin on them from like that stuff drying and apparently in pumpkin anyway there's like hundreds of compounds in them they're sugars, there's proteins and their surface active and I think that that's what's what's going on because they're also present in in zucchini now the problem is you can't just peel it to get rid of it because I think these things are pretty dense into the zucchini so I don't think you can rationally just peel it and get rid of the stuff what I think and this is just a guess is you maybe if we treat it and I didn't have a chance to look it up what the components in cactus slime are but for those of you that use Napellus like you know cactus things, they're slimy and you can either do a quick pre boil on those to help out with the slider like you cut it you do a little pre boil which I guess boils the slime off drain it rinse it again before you dehydrate it or you could salt it right and then rinse it off and the salt will help dry you know pull out the slime so I would bet that either one of those techniques and a little bit let's be honest a little bit of salt is not going to hurt the zucchini Am I right guys? I mean come on please. If you see Yeah, if you saw the zucchini out a little bit first and then rinse the salt off and then dehydrated I think that might help too. But I would look up like treating cactus slime I'll do a little more research maybe I'll run a test on although I don't have scads of time to be cutting up zucchini which is one of my least favorite vegetables anyways, but you know maybe Anastasia maybe we can get Claire to the Jetta fie a bunch of it and and test it out. She's still making her zucchini, her zucchini the jetty strands.

It's evolved it's evolved into a bigger and worse face. Yeah,

the jetty strands.

Well, the Stasi pain Nastasia is friend. So I guess because she didn't want to carbo load. I don't know what her deal was, like, was making fake Zucchini Spaghetti. But then she would overcook it and then fry fried it. She fried it. Yeah. All right, whatever. I tried to imagine something more horrifying than like just an oil soaked strand of zucchini. How do you ate it? Was it actually bad? I didn't need it. I've never eaten it. You were sitting in front of it and you couldn't bring yourself to taste one bite?

He would just tell me about it. How great it is.

Well, you need to have some at this point. I mean, I feel like we've talked about it enough. You need to have it. Jack's like nah, nah. Nah, sorry. Simon wrote in about ultrasounds. I recently have acquired a centrifuge in a laboratory ultrasonic cell disruptor, which is a is so basically, it's like they're powerful ultrasounds, and they just they vibrate so rapidly that the cavitation from it at the tip causes things like sales to kind of break or break apart. And it's dasya you you hate the sound of it, right? Oh, I hate that. Yeah, that high pitch thing. Yeah, yeah, people go running. It's crazy. Anyway, I recently acquired a laboratory ultrasonic cell disruptive from a restaurant closing down. I'm very familiar with the centrifuge, but I have very little experience with the sonicator. Being a bartender, one of my main interests in this piece of equipment is to make confusions I'm waiting for replacement cat for the probe. So I haven't had the chance to use it yet. Do you matter when Ford used to have a Ford made car called the probe? And they literally the commercial was Is there anything hotter than a hot new probe? And I could not have been the only guy who was like, Are you kidding me? You just said whatever anyway, just waiting for a new probe. Are there any benefits to using us? sonicator versus classic infusion or isI infusions. By the way, I'll probably also have access to a roadmap soon. Should I make ultrasonic Absinthe? Thanks, Simon. Well listen, if you're gonna wrote all that, but you blend that stuff, you don't need to worry about any sort of like high highfalutin infusion stuff, because you're going to distill it afterwards. The one trick that actually Anastasia I think came up with for the rhodo. That is when you're going to distill something that has plant matter blended up in it, add a little bit of pectin X Ultra SPL to the product that you're going to distill why, because put blended plant residue without it tends to foam up a lot. And one of the main problems when you're running a rotary evaporator is getting boiled over into your distillate it ruins everything how many hours that we spent cleaning out road of ABS after failed coils like that does so many hours, so many hours. So the Stasi was like Dave idiot, why don't you just put some SPL into it so that the pectin breaks down and then it won't boil over me it's pretty much how it happened right?

I do not remember that. Maybe you just did it by mistake. I don't know but you did it and it caused me to never had never boil over habanero pepper into my if you bought If you blend harbor narrows or Naga Jolokia is or fatale peppers. And you boil those over into your road of app I used to clean it twice with soap Likud to verify that it wasn't hot any more than reclaiming it to get rid of the fact that I just licked it, it would take forever to clean those things. And so the SPL trick in the road evap I think is a good a good pro tip versus the Now we talked about the ultrasonic homogenizer I have one I never really came up with. You know, I know people who use it for infusions, but I've never had a side by side where I'm like, yeah, that stuff delicious. Philip Preston sells them. I know some people that use them, but I'm not the guy. I mean, I could test that I still have one but I just never built it in as part of what I was doing. Maybe because it sounded so freaking god awful, that I never wanted to hear it. I think some people have now have these like soundproof it's even worse than that. Even worse than that noise. It's like, how do I describe it? It's like someone's drilling a hole in your head. But at like a super high high. The closest thing without buying it is when you throw a dry ice chunk into a into a hotel pan. And if you ever done that, it stops you know that noise where you drop a chunk of dry ice in the hotel pan? Yeah, yeah. Terrible, terrible. Terrible. Okay. We have Darren wrote in about a transcript emanates. He said, first of all, this is not hate mail. By the way, transglutaminase. For those who don't know, transglutaminase is an enzyme. It's meat glue, right. So it's the it's the protein that you use to glue any one meat to any other but it also strengthens DOS, right by reinforcing protein bonds in DOS. It also can strengthen cheese tofu, but it's clinically the chefs know it as Miko. This is going to become important later to the story. meat glue, the trans contaminants that we use in the kitchen is what's called microbial transglutaminase. It's derived from, you guessed it, microbes. And it is different from an another fact that you will become important later to the story is that your body is filled with transglutaminase because it's necessary for a bunch of things like blood clotting, hair growth, skin, your manufacturing skin, all these kinds of things. And it also occurs in your intestine. Now, tissue transglutaminase which is the stuff that's in your body, there are there are many there is not just one there are many tissue transglutaminase is in your body. They do relatively similar thing to microbial transglutaminase but they are in fact different. And the structure of the proteins the structure of the enzyme is different. For instance, among many things, the trans contaminations in your body require calcium to work whereas microbial transglutaminase does not now, a gene Emoto, like I said, makes the microbial transglutaminase and then sells it to shifts. Alright, so that's the background for what's about to happen in Dan's question. All right. First of all, this isn't hate mail. I love the results transglutaminase has produced in my limited use of it. I've never eaten a chicken mousse that didn't that didn't contain transglutaminase that didn't also have an odd grainy texture. Aside from this, I was reading a study with a with a link below that they give me and it reminded me of another study that was done showing the dangers of transglutaminase for celiac patients. Further reading could not unearth this oppose it groundwork making steady. But I came across several sources indicating that celiac disease attacks certain kinds of transglutaminase series that our body naturally produces. I have no chemistry professional by any stretch. But this makes culinary but, but this makes sense because autoimmune syndromes attack our own body functions, suggesting the culinary transglutaminase is similar to the transcript and terminates our body produces, giving a theory as to why it helps some celiac patients as I remember, you mentioned before now already starting to get complicated, which we'll get into what bothered me after reading. This is the discovery of several studies indicating the use of transglutaminase in several gluten free products to strengthen protein crosslinks. And mimic the texture and spring gluten puts in bread and pasta. If Celiac disease is in fact targeting transglutaminase series in the body that may react to gluten in their body than adding it to gluten free products seems counterintuitive. Again, this doesn't affect me and I don't really condemn any food additive as I can, as I accept it is a fact of our food cycle now, but if you or anyone you know might have something that could shed some light on the subject, I'd be grateful meat glue already gets a bad enough rap as is. And then below are some links and the studies that Darren link to where the function of tissues grant transcript terminates and celiac disease. And then something about some stuff of how they they use. There's an interesting article again with the funny article names, food, industrial micro, microbial transglutaminase. That's not the funny part in celiac disease treat or trek, which is apropos for Halloween that's coming up. Now. I was reviewing some of these articles and I gotta be honest, it's a little more than my morning perusal could get to the bottom of in terms of what's going on. But basically, here's here's kind of what's known not knowing what's going on. So in your gut, there are tissue transglutaminase human trans contaminants in your gut. When you consume gluten proteins which contain Gliadin, which is the protein that protein makes it through your gut relatively undigested because it's difficult to digest Prolene Yeah, well, anyway, protein, but protein, but what you got, but what happens is, is that the trans contaminates there Gliadin is relatively interesting in the fact that it has many, many, many sites that transglutaminase can use many free glutamine to bind it to other things. So Gliadin reacts very strongly with tissue transglutaminase this like further bulks it up and maybe makes it more reactive for celiac diseases, disease sufferers, maybe what also is known as that Tris tissue transglutaminase not only crosslinks to proteins, but also does something called Deanna date them, which means it's knocking off a functional group. And as far as I can tell, that really is one of the main problems that is causing the auto immune response is this deimination Okay, so that's what's happening to this Gliadin that's in your system. Now. Furthermore, transglutaminase in your gut might also be implicated in other aspects of the pathway, besides simply its functioning with Gliadin. Right. So there might be multiple things that are ugly, I don't know how you pronounce it, that might might be happening. And all of that is unclear to me. Now, when you go to read the studies on microbial transglutaminase, because remember, that stuff's transglutaminase It's already in your gut, microbial transglutaminase, you are, first of all, basically, if you cook it, you're deactivating it, the greater part of it, you're deactivating it. And second of all, it functions slightly differently. The problem is when you go to look at the studies, right, so some people have said this, some people have said, if you add microbial transglutaminase, to things that contain gluten proteins, what you're actually doing is pre react, you're making them stronger, so you don't need to have as much in them. And you're also pre reacting those proteins together so that they can't really undergo those reactions in your gut, therefore, maybe it makes it less reactive. For celiac sufferers. That has been as far as I can tell, inconclusive. The on the other side of the coin, perhaps these larger proteins that are made by crosslinking actually are more inflammatory and actually cause more inflammation. This has also not been shown conclusively one way or the other. The third question is, is if the microbial transglutaminase somehow survives cooking, or if you're eating it raw, and makes it through the gut? Could it mimic what's going on with tissue transglutaminase in your gut, also, this has not been conclusively tested one way or the other. So as far as I can tell, none of these things have been Testing now what has been tested because the genome motos worried about this are the various these things. But I will say this, when you read the studies, some of the studies that I've gone through, I think, including that food and industrial microbial transglutaminase article and some of the other ones,

that if they're paid for by Audrina, Moto, just take that into account, right? That the people that make the trans contaminants are have an axe to grind in this in this situation. Now the and their main points are these one, they took pasta, and they transglutaminase the heck out of it. And then they tested to see whether it created more reactive antibodies, I guess, in the human in the human body. And they were not able to cause that to happen. So they're basically saying, it doesn't seem to make things like pasta that had been reinforced with transglutaminase more reactive than they were before. That's their first point. Their second point is is that is that, you know, you should not if you have or suffer from celiac or are intolerant to gluten, then you shouldn't contain things you shouldn't eat things with gluten in them to begin with. And therefore if there's gluten and transglutaminase, then that won't be a problem right? Now what what that kind of leaves out is the fact that there's still the possibility as yet untested, that things that are reactive that might cause a response in, in you when they're cross linked by transglutaminase wouldn't have caused a reaction in someone if they hadn't been linked by trans contaminate. So it's theoretically possible that you can have two things which someone with celiac could consume without without without problem, you meet, glue them together, and all of a sudden now it will cause a problem. This has never been shown that there is a case of this, but it is a theoretical possibility that needs to be looked at. Now a further thing that Egina moto says is that look at the real problem with trans contaminates in, in in in your gut isn't the crosslinking The real problem is the DM sedation. And in fact, they say microbial transglutaminase is much less likely to DM DM update the protein then tissue transglutaminase. And they did that not the here's the problem, though they didn't do that in someone's gut. They did that in vitro. And so their in vitro studies of microbial microbial transglutaminase did not effectively increase how much the protein had been deactivated. So that's their argument that it's not going to do that the emanation thing. And their last and final argument is if you eat raw fish, if you eat raw meat, they're full of transglutaminase. Anyway, actual tissue transglutaminase from the animal sources, and you consume those things raw. And so if those things don't cause a problem, microbial trans contaminates doesn't cause a problem either. But as far as I can tell, that's the long and the long, frankly, because all of that was long. Current Story on trans contamination. Celiac disease that makes sense does. Yeah, you're already she's got she's obviously