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 Su V by ChefSteps. Order now at chefsteps.com/joul E.

I'm David volti. Host of the speakeasy you're listening to heritage Radio Network broadcasting live from Bushwick, Brooklyn, if you'd like this program, visit heritage radio network.org for 1000s more.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cookie cutters coming to the heritage Radio Network every Tuesday from like, well this time like 1215 to like yeah, like one o'clock on the heritage radio network from Roberta's pizza. We were Peter. Brooklyn. Were in Brooklyn good. Roberta's dude what's the neighborhood in Brooklyn where

we are Bushwick?

Well, as you can tell, joined by an ever Pepe Peter Kam, grand vizier of the Museum of food and drink got Dave in the booth. How you doing? What I'm doing? Good. All right. Good. And we have Anastasia of the hammer Lopez next to me how you doing? Good. So calling your questions museum related perhaps her not to 718-497-2128 That's 718-497-2128 So yesterday was the first day in the closing week festivities of Booker and DAX the bar and man I think people had a good time but man was at a poop show. We like 86 everything like right away. Like they took the chairs out so like the bar was three deep. And it turns out that I don't know how to operate the POS system like all these drinks, just like it was just like, I think it was good though. People had a good time. We had 286 a bunch of stuff. But last night we had D came back to you know our manager Deaconess came back as a guest bartender we had and Robinson came back. Jesse Vita came back Austin finally came back and told me an interesting story about you will enjoy this Anastasia about Damon volti so I guess I didn't I knew it but I didn't think about other teams coming tonight by the way so if you come tonight we have like Nick Bennett. So they're Teague coming tonight to Booker and DAX who else Dana quarry forget him I'm not a man I'm not mentioning a couple of people are gonna look at this data you're looking at this maybe if she she feels like it. Who doesn't? And tomorrow we have David wondering edge and Leo roba check and Dawn Lee coming to the bar. So look out for that. Baby. So Austin says to me, Austin says so I was doing Daymond show at Roberta's with Southern southern co hosts. Yeah, so he's doing the show. And you know Daymond both these identical twin which you talk about a lot and stuff like that factor. Whenever you mentioned Damon both you mentioned the identical twin this and there are too many freaking food and drink identical twins in the New York City area. There's just too many of them. It's crazy, right? I mean, like in other words, have you I have not met an identical twin that doesn't have one of the twins working in the food food business. Someone needs to do a study on this. Have you met any identical twins Peter that are not in the food business? No, it's because we only know people in the food business. You know, lawyer people just ask you, you know, like weirdos, weird non food people, right? Do you know any identical twins in that scenario? And I know one I think about I know one. Medicine and architecture. Nothing anyway. So David Goldie's twin comes in and apparently everyone Roberta's like, Hey, what's up, he totally ignores and pulls Anastasia like sour face and blasts right past him. And then when Damon walks in everyone's like demon while you jerk, man. He's like, that was my twin. As a good story, right? Good times. Anyway, so also turns out it also turns out, I went back to Booker index. The jerks that live above Booker and DAX, like, hadn't lived there as long as the bar has existed and start complaining at like 11 and smashing things into the floor to tell us to be quiet. Now. I don't know about you. But you don't turn blow the whistle down. You don't I mean, if you're playing blow the whistle or any one of those other songs and you're mixing drinks in your bars, three deep the correct response is not turn the music down. The correct response is don't move to New York and live above a bar moron. You know what I mean? Idiot. Who who does that? Like, that's what I hate about New Yorkers. Like, none of you are really like us wouldn't move if you you are not entitled to change the people who already exist around you. You already mean, you move into a place to place is bad because there is. It's not like it's not like all of a sudden, hey, look, I've done this a bunch of times, right? I'll move into a place and the person who lived in my apartment before me is was like an 85 year old woman who lived alone and never had any visitors because her kids never came to visit her anymore. She made zero noise her entire life like you know, I don't know, didn't watch TV, no cable, nothing, no noise, nothing. She dies. We move in with like the kids and me. And you know, the dinner parties, the family dinner and all this stuff. And everyone gets mad. And you know what? I kind of understand that. Except for you live in New York. Like you're not entitled to your kind of super quiet privacy. Nice life. That's why it's New York. And Stasi. What do you think about this? I think Yeah. I mean, like, do you mean like, there's bounds of rationality, but like living directly above a bar? Yeah. That you moved into?

Did they move in after you were there? Yes. All right. Well, then, yeah. Living in the city tradeoffs?

Well, it's not a trick. It's like, just like, you know, understand what you're dealing with when you move in. You know what I mean? Like, some people shouldn't live in the city. Like, apparently, these frat weasels who moved into this, like, I think there's like, 30 of them living in this apartment of going all out against frat people. You know what I'm saying? There's 30, and we're living in this place above us. And then whatever, just suck it up, you know? Whatever. So, Peter, you're on here to push the museum food and drink

aliens. Totally

reasonable. Was that? Yeah,

I mean, so we need it in one day,

right. So we need to cooking issues listeners to donate 5000 each.

Yeah. And even beyond that to last chance to get tickets to see the exhibition before it opens to the public. And so it's going on till 8pm Tomorrow, and we need to cross the finish line of $80,000 by tomorrow. I'm super psyched by the exhibition we're gonna have I mean, just to recap, we're gonna have the fortune cookie machine, we're gonna have tastings we'll be demonstrating some different techniques in Chinese American cuisine. We'll have some awesome menus giant wall takeout boxes. So yeah, it's going to be that just you know, awesome so and so get your tickets on the child demo fed.org

And we're gonna we're gonna chain Peter something you can just pillory him like that's going to be one of the things that we will set up a dunk tank with Peter in it. That'd be awesome. Oh my god, Peter. You should totally do that like a Peter Kim dunk tank. Yeah. You think that Chinese? I don't know. It has nothing to do with that. It's like part of the little side

x if somebody puts in $10,000 I will set up a dunk tank.

You hurdle you get in?

Hell no.

I will set up. I'll get whooping dunk take Yeah,

I'll do family show. As I bleeping Alright, pretty soon actually. We have the non family show from Johnnie Walker coming up. We're gonna talk I've just by the way, Anastasia, you'll enjoy this. The drought there nameless Latin name for for you know the beans with beans. You familiar with it, you're going to enjoy it Phaseolus vulgaris like that. Alright, let me get to some get to some questions if I wasn't smart enough to pull them up. Okay. Hook This is from Shai. It is well known that old beans take longer to cook than young beans. Why is that? Well, I thought I knew the answer to this question. And it turns out that I don't know the answer to this question. I know you think it's just kind of a moisture thing. But that doesn't really explain that doesn't really I don't think explain what's going on, then I did an initial search on the internet's and like every manufacturer, and like council that tries to sell dried beans will tell you if you store the beans too long. They say in quotes, they will never sell often. Now I know that's garbage, because you can pressure the heck out of them and soften them. You could add baking soda and soften them. But then I realized I didn't understand it's not simply that it's drying out something else is happening. So I have to the short answer is I have to go have to go look it up. And you know, I'll have to go do some sort of, you know, scientific search on the order of you know, dry beans, storage, chunky storage changes, like it's always like, people who have the money for these sorts of studies are always kind of big industrial concerns. And so you always add things like storage, shelf life, dried beans, you try to hit it as you try to phrase your searches. This is a by the way, anyone who actually wants to find their own info, right? You found out from Ariel Johnson, who was here a couple of weeks ago, that there is a website. And I'm sure you know, all of you guys all you cool kids out there already know about it. But it's an I don't know, like how legal slash illegal it is. But I'm going to give you guys this website in case you don't already have it. It's Sy, like science s CI dash hub, Hu b.cc. Okay, that's s CI dash H ub.cc. And this website allows you to download any, almost any scientific paper that is behind a normal, like university firewall. Now, it's not as easy to use as a university thing, because you need a record called the DOI now. What a DOI. I don't actually know what it stands for. But it's a long, long identifier that uniquely identifies a particular article. Okay, so how do you get that so many, many, many of the either the university search engines or even the actual database owners like Wiley, or Elsevier, or these guys will allow you to search and get the abstracts. And oftentimes, you can get this identifier in the abstract cut and paste it into the sai hub page. And boom, the paper pops up. Now, the legality. I haven't looked it up. I don't know. What do you think, Peter? If I don't know, is it okay? Can I can I go? Can I go? Like Tom voted on this. If I have no idea whether it's illegal or not, it's okay to use it. You're the lawyer,

I think you get one one free pass. That's my official legal

opinion, I get a lifetime free pass on the on using this one thing. Like in other words, like, I don't know, if this is illegal, I'm not going to look it up. Anyway, it's a fantastic way to go get it. So when you're searching for things, in general, the way to find information is to think of think about your problem, and try to cast it in the most industrial light possible. So any sort of thing that you think that Campbell's Soup might care about? or anything that you think that you know, you know, Nabisco might care about, because these are the people that that have money to pay for these kinds of studies. And that's in general how I find so I will this week is extremely tough for me because the bar closing stuff but I'm going to try to look up more on that because it leads me to another thing when I realized that I had no idea what was going on with the dried beans. It also led me to a no also talking to and thinking about, you know, the time that Booker and DAX has been open and every time I've been cooking is a concept of drift. And so I've been thinking a lot about it recently. So you get drift in your your whole life and what what does that mean? So you have like, you come up with a recipe you come up with a with a technique, you implement it, you teach it then that goes on autopilot and just like a game of telephone when you were a kid, you know eventually Li, there's drift in that technique, and there's drift in the in the end product. And so when you're running a restaurant, or when you're running a bar, you know, you have to be you have to set things in place to prevent your products, your techniques, your recipes, from drifting too far from, you know, from where you started, often, we sometimes drift is good, sometimes you start with something and the drift actually makes it better. Most of the time, that's not the case. And even if it did make it better, you want to know why, and then codify that. So I think, you know, a lot of what I'm thinking about is that, that kind of drift and control. And that's, I think, a couple of weeks ago, we talked about the Eric repair story, Anastasia, where, you know, he has a very specific thing that will never drift craft Swiss cheese. And so they use that craft Swiss cheese, because that's palate drift that's about and drift of pallets over time and change, right? And so kind of locking into one idea to increase consistency, but the same is true, same drift happens in your own mind. So most of the time, like, No, this is no applies to me, especially or anyone that you know, works on a problem for a small amount of time, and then compartmentalizes that and then puts it away, right? And then you tend to think, oh, I solved that problem. Anastasia, you know this better than anyone you've heard me say the same dang explanations, like a million times in demo to demo the demo. Yep. The problem is, is that most of the time, like your actual, you haven't done enough actual work at that beginning section to actually get the real answer, right. And you only marginally understand what you're talking about when you're actually doing all the hardcore work. So then, like 234 years later, right, all you have left in your head are the results and you don't remember any of the caveats to the research to have you come up with those results, typically. So you'll think you have an idea locked down. And in fact, over the years, if you don't revisit it and look back into it again, you turns out, you know, almost nothing at this point. And so you're trying to one of the reasons this show is helpful for me personally to do it, is that people ask me questions that make me reexamine, and Harold McGee is awesome at this stuff, constantly re examining things that you hold dear or hold as just kind of truths, and re examining them down to a base level to try to re understand what you're doing. And it because almost almost always, you know, you were wrong about something you're wrong about some of your premises or something like that, so that the beam thing got me thinking on that, because it was something that you know, I thought about a long time ago. Oh, yeah, they dry, they dry out. As they get older, they get harder to cook. Clearly, there's more going on, and I need to go freakin research that thing. And in fact, almost all the questions this week are of that variety things that I thought I knew something about. And then I looked into it only marginally feeling that I could just come back with a quick snappy doodle answer. And and it turns out, it's a much more complicated problem.

I mean, if you leave a dried bean out, like what humidity level does it get to at the end of the eventually?

Well, that's the thing, right? Let's say you live in, and this is something I don't know, let's say you live in New Orleans, which is, you know, I don't know, Matt swamp that's overstating it, but it's humid, right? So is it going to Aquila braid to an or even in a sealed environment where you're not? Where you're not losing a lot of moisture? Right? I think the beans, they change over time. There's, I think there's a structural thing going on. Right? So increased moisture absorption, if it's just moisture, this could be overcome relatively quicker quickly with a longer cooking time. Or perhaps let's say you know, you're a believer in this current, no soak thing, a soak to increase or to read temper backup, but there's no indication on the driveby. If that was the case, the dry being counseled people would say, if you had some more beans, put like a moist paper towel in with the old beans for like a couple of weeks, and then there'll be good as new again.

That's how the beam counsel talks. Have you have you met the beam

counsel, but that is in fact, not what they say. I mean, I look the other thing you have to be very careful of is downloading the new iOS on your phone because it no longer freakin works. I'm trying to reopen the question we have to be careful of is it the beam counsel has a vested interest in you throwing away your old beans and buying new ones. In reality, though, what they should do is tell you how to fix your old beans. Because if you fix your old beans and have success, you'd be like you know what? I actually enjoy cooking dry beans. I will purchase more dry beans. You know what I mean? Where instead you're like, they told me I should throw it away. I'm gonna get this package of beans. I'm never going to cook it then it's going to get too hard. I'm not going to know whether or not it's still good. I'm not going to sit around and try to cook these dried beans and then they don't soften and then what dinners ruined No. And then they throw it away. They never buy dried beans again. See? That's my feeling. My feeling is is that if something appears like it's in your best interest, get people to throw away and buy fresh beans. Sometimes it's not in your in your best interest. The best interest is

an advantage to it to the old beans. Yeah,

you never know. Well, that's like often like we have a question coming up soon on us. stealing. And that you know, so that's that's true. I love stale bread for other things. We'll get to that in a minute about the new iOS, have you downloaded it and stuff you're not allowed to please don't like I can't. I was at a wedding on Sunday. And I'm like, and my phone has been pestering me for weeks. Oh update when you update, you're going to sleep now I could tell Can I update now? And you're like, fine, fine, geez, Jase, you hit it, it updates. And then it no longer operates like, this is why I thought that when Steve Jobs died, that I'd be free of this sort of like tyranny of updates, enforced changes to the way that I use my device.

Versus like, unless you do something it's going to update in 30 seconds. Yeah. Right.

So the ghost of Steve Jobs came back and caused me to not get pictures of my friend's wedding because I gotten used to the fact that I could go SHABOOM and like take my phone and it turns into a camera instantly. I went I did that and then like sprays a bunch of garbage on the top of my screen is like press a button to continue and then I pressed a button but obviously I press it too long and series like may help us like well, can you take the picture of the you know, the bride that I wanted? Freakin 10 seconds ago and not have it look like I'm texting during the middle of a wedding ceremony by typing on my phone like a lunatic. She was like, I don't understand you Dave. You know what I mean? Jerks. Jerks. Anyway, so

heard about them and you want to Turkmen texting in the middle the I know

what kind of kind of a jerk shows up it was a small it's a small wedding too. It's like you don't want it's not late, man isn't wait. It's not like an important moment. Yeah, it's not like the lady die wedding where I'm one of like, 8 billion people. No one's like, you know, who's that idiot texting and then they draw beat on me like the snipers draw beat on me or something like this. You know what I mean? It's

the best thing is that it wasn't just like it looked like you were texting somebody but having a really angry Texas guys.

Oh, yeah. Cuz you know what my face was like, I

know exactly what everyone else is like, has

this like, you know, joy and like, laughing at your phone? Yeah, I've got like, I'm trying to I'm trying to use my eyes to drill holes through my telephone. Yeah, yeah. Nightmare. Okay, shy. Second question. Additionally, how and why? Why does the starch a deja Latinization? I assume you mean? Re crystallization in stale bread? Cause it to have a chewy texture? And is this similar to moisture loss from warm bread exposed to the air worm. Which can also lead to such texture. Many thanks shot. No. So moist. Like stealing is not a moisture loss. And again, bread stealing is a very I'm going to do the Trump sniff from now on. Stealing of bread is not primarily a if you're going to jail. Yes, but yes. Anyway, the stealing is not. I mean, I'm sorry. It's not a political show. But that debate was impossible to watch. If you were on either side of the fence. That debate was like so cringe worthy, right? I mean, weren't you just like, oh, the whole time? I was like, Oh, this country? Right? Yeah. Did you? Were you like, again? Like not like don't don't talk about your political side. Anything, but what do we how do you feel

things just just just painful. I mean, ideally, what you want is just actual debate on the merits of things that matter.

You know, we're beyond that. What we were beyond that, I think, but the thing is, I hate this in between thing. It's like watching like, you know, it's like watching, you know, meet the parents. It's just uncomfortable. You know what I mean? You know, some of the moments are funny, but it's an uncomfortable funny that makes me want to put my head in a paper bag. You know what I mean? It's like, we just need to have like a jello match. Because a nice just

a joke. I mean, it's the kind of thing that people in other countries could point to and say like, Yeah, I mean, yeah, it's just a total circus. Yeah.

And it's the kind of thing that like Jon Stewart used to, like, make fun of other countries and like, look at the parliament of blah, blah, blah, blah. You know what I mean? And like, look at the fist fight of the parliament. Aren't these people funny? Haha, well, now it's us. You know what I mean? It's like, wow. Anyway, so bread stealing is not primarily a moisture loss, but and I remember. So I went to my, my wife is very anxious for me to finish. And the Stasi is very anxious for me to finish the second book that I'm supposed to be working on. So I was like, how about this, the importance of moisture management, and Gen Z? Jen's like, Are you an idiot? Or are you what kind of a moron no one's gonna buy a book on moisture management. And I was like, I was like, but Anastasia. I mean, because you also had the look. So I was thinking to you now because the status has given me the moisture management look, which is very close to the vegan face here that moisture manage. Moist Yeah. Anyway, so I was like, you know, I was telling my wife I was like looking at and telling you guys on the air, like, such a huge percentage of cooking problems in the world, our moisture management problems. So everyone's like, why did you know why is the crust of the meat? Why is the skin bad? Because you don't know how to handle moisture management. Like why is that? Why is what's wrong with the bread? You have no understanding of moisture management. What's wrong with my pizza waster management?

I want to I want to capture that look on her face.

If I tell her if I told my if I told my editor my at the publisher at Norton, if I was like, hey, Maria, check this out for a book. How about this the miracle of moisture management? This is all about that. So like people like they think that they think that they can put like an instantaneous crust on the outside of something and then it's going to be good. No, you haven't removed enough moisture from the crust area to intake you get it right, like what's wrong with the my fried foods would you haven't managed, like you haven't managed the balance between moist and non moist same with potato chips, french fries, like almost anything that isn't a braise, and even braises have moisture management problems cooking, cooking beans, cooking starches, like why breads stale in the first place, whether they'll go stale quickly, is moisture management in the dough, right? And then how it steals itself is also a matter of moisture management as it goes out. So the miracle of moisture management, it turns out, no one thinks that that will sell that sells even less than cocktail books, which you know, don't sell that well. But you know what I mean? It's like

then your your, your history of writing books will be liquid intelligence, and then moisture management.

Yeah, the miracle, the miracle of moisture management. Yeah, that's gonna be like $10 Do you remember when borders used to exist, and they had to like the $3. But it was a giant $3 book about like World War two airplanes.

You could also get all sentimental, you know, thinking about like, why my face is so tear stricken after our work meetings. To me. It's the

miracle of moisture management, I mean, managing your moisture. i And by the way, people in meetings, I am the worst. I'm the worst. I am the most inflexible weasel. And in a meeting, like the thing is, is that we have these meetings at the Museum of food and drink where we're talking about the exhibition, and clear it out. And so Peter here comes in. We're all sitting around this table, right? We're sitting on this table, and we're trying to figure out how to do the best exhibition and given the parameters that we have to work with. And when Peter comes to tell me something that he knows I'm going to disagree with, right? I can tell because here's what here's what Peter does, he walks up sits down and goes. And like deflates like half of his size. stares down at his like 50,000 year old MacBook with half the keys missing. And it's like, you know, I can just see it. I can just see the shoulders go down a little bit. And I'm like, Peter, man, I'm not so bad. And then he says something and in fact I am. In fact I am. You know what I mean? It's like, I'm not evil. I'm just not you know.

We over clumped

like the moisture management. So it works with their colleagues. It works with your bread. So

shattering dreams or shattering crust. Yeah.

So the deal is, what do you what do you think, Dave? Do you think moisture management could be a book? I don't know. No. What about the miracle of moisture management? I mean, it does sound miraculous. But yeah, it's tough. So it's got three M's in a row. What can be bad about three M's in a row? Yeah, everybody loves alliteration? Yeah. Except for people. If you open something with the word country, do not spell it with a K, especially if there's a kitchen. You're two thirds of the way there no good. Anyway. You want to take that next? Yeah, sure. Let's do that. Caller. We'll talk about right after the after we do the caller caller you're on the air.

This was Jeffrey in Costa Mesa, California. How you doing? How's it going? All right. All right. I'm one of the self hating Californians sweet.

Good. The Stasi you got some blowback on my Twitter account, by the way about the Who is it someone said at leapers was like, California hates you to Anastasia strong.

Not true. Oh,

nice. All right, go ahead. What you got for me? Because to me says that where the where the beam? Is that where they grow the beans? Is that where Rancho Gordo Rancho? Whatever? Yeah, they are they there? Is that where they are? Are you in being in cash the question? Oh, wait, like you said Costa Mesa. Is that where Rancho Gordo is? Is that where the beans are grown? Where's Costa Mesa?

We're like south of Long Beach to South Los Angeles on the coast. Maybe?

I don't know. All right. Go ahead. I don't I don't believe we grow beans but no. And we produce oranges back in the day. But those are gone. No. Really. Why? Because of the citrus greening or just because of economics. Or water many people too many. Oh, turns out people are worth more than oranges.

No, we're not Some financial people seem to think, yeah, I'm in a drought, it's just pleasant here. It's kind of disgusting. Nice. So I'm going to be installing. I'm going to be installing some

foot pedal valves, nice good thing

and the TNS brass ones. And my guides are kind of scratching their head on how to solve the problem. I know you'd mentioned before, there's a trick and basically allowing the hand cartridge valve to still work out the faucet. So they're, they're trying to figure out how to have the foot pedal valves still work when the cartridge valve on the handle is in the closed position, how to how to sort of bypass that. Alright, so I've done like a T assembly that we need, but I'm wondering if you

can give me some Yeah. So I've done this two ways. And I actually think the way that I did the first time was better. And I'll tell you both ways. So the the way I originally did it, and the way that I actually recommend is I physically separate out the separate the foot pedals from the the hand cartridge, and I have them mix in the gooseneck. And so what you do there is you get like the base faucet, right, which is either going to be wall or deck mounted. And then you actually, you you don't use the weird swivel fitting there, you just literally put you get all chrome, chrome, chrome tee fitting, and then Chrome nipples, you get to choose the size, and then you screw them together. It was it's easiest if you're doing wall mount as opposed to deck, right, because in a wall mount your sink, the flanges on the sink, go back to the wall, and then the tea can go back to the wall, you have to buy another flange, and you just work out the size of the chrome nipple. And what you end up with is a triangular flange, right? So you have instead of two flanges go into the wall, you have three that go back then on the inside, once you mount it up, you screw the screw that connector in, and then you just go direct on a regular brass fitting you go A t into that third t that goes into your gooseneck. And then that goes down with check valves to your foot pedals and now your foot pedals operate completely independently of your foot cartridge doesn't matter what's going on. That worked fantastically on my new one. Actually, the foot pedal still worked fantastically on this one on my on my new one. What I did was I bought a T and S unit that came with a sprayer arm right now, what I did there is I the problem was most sprayer arms, right? What they do is they sense the pressure. And so if you if you push the spray arm and let water through there, like a flat valve comes down and shuts off the water to the to the regular faucet head. And I don't know if that would work with this, the one that I bought, the way it works is, is both the sink head and the sprayer arm can work at the same time. And you have to push and rotate a valve to actually turn off the gooseneck I hate this system. I hate it because it pushing and turning is such a hassle. If it was one of those quarter turn cartridges, like that would be good. So what I'm looking to do now, you know now if a couple years later is rip off the gooseneck that I have and just screw another gooseneck on there and try to find an actual something that will shut the flow off to the gooseneck that's just a quarter of a turn. And not some sort of push and twist like a childproof cap, which I freaking hate. But the but the way that that one works is very easy on the hookup for the foot pedals because what you do, and that one is deck mounted. So what you do is you just put your deck mount down and that TNS one is designed to have a feed in from the bottom that is the spray arm. So where the spray arm goes in, I think you might have to get an adapter I forget but you just screw the tea right there and feed feeding into that tea right is the mix from your foot pedals and also the spray arm so it's super easy. It's super easy there because you have that central connector going in. But if you're going to use a spray arm which I love the spray arm you need to think of some better way to switch off the switch off the top of the of the gooseneck

the problem was could you see a way that the first option could work in a deck mounted situation?

It's possible I didn't research it because I knew I was moving I thought I had solved it with a deck mount sink that I bought but the problem with TNS brass is that I mean I love their stuff and like it lasts a long time and you can get all the parts for it but it's not something in general that you can just walk into a plumbing house and get it's better now it's easier like on Amazon I think carries some TNS stuff and K Tom Dr. WEBstaurant store has some of their yeah and K Tom The nice thing about K Tom at least it used to be is I think they're out of Florida is that it used to be a pain in the butt because K Tom had the best prices and so I would call up TNS brass, and I would say hey and I would spend like You know, 45 minutes on the phone with them asking about exactly which adapter am I going to use bah, bah, bah, bah, bah. And then I couldn't just order it from them because they don't do it that way. And then I would call K Tom, it'd be a K Tom, put in an order for this, and then they ship it out like a week later. I don't know, I have to look at it and see whether there's some easy way well, it's, there are easy ways. In other words, like you could they make just a flange, you can buy the flange, and then you can put the T in the problem is, is getting it to space nicely, because if you're going to go dec, and you want to drop that T down, it's going to have to go t and then over. So unless you want it to look completely whacked out nutty, right, you're gonna have to have a relatively deep deck because it's going to have to go out the back of your faucet and down. So now instead of mounting just a regular veterano that are probably like two inch flange or something like that, you know, you need like a, you need like a two and a half to three inch deck to mount it on. Like now you're going to need that deck plus, however, like whatever the closest you can space that T over which is going to be at least an inch, so you're adding like at least an inch, probably closer to an inch and a half, you know to the depth of your deck on the deck mount situation. And if you're willing to do that, it's like super easy. The one thing I don't know, is I don't know. And once you do that, by the way, it's super easy to install the sprayer arm on it, because now once you have a third thing going down below the deck, that happens like after the cartridge mixing, then you can you can t that into your foot pedals and into a sprayer arm. And if you're doing that, right, the sprayer arm functions either with your hand mixers or with your foot pedals. The issue is is that most TNS brass, shut off the quarter turn shut offs is what I used to have, right? What they do is is they're designed to exclusively run a a sprayer arm and most of the situations are in dishwash pits and then a dishwash pit, you're always using the sprayer arm and you have to tell it hey, I want to use the gooseneck. So and that's the way I used to have it. But if you're okay with the look of that, then it's it's like very easy, because you could just buy they buy a separate gooseneck that comes up. And it has the quarter turn shut off for the gooseneck you leave that on all the time. So the gooseneck is default on right. And then and so you can buy a deck mount a Techmount fire set without the gooseneck you buy the add on gooseneck. And then you have the T that comes out and down. And then you buy the flange there and hook it into your spray arm and your foot pedals and you should be good to go. I actually got used to having kind of the weird industrial chrome looking faucet thing. And I actually looked at liked it better than my system. But it's just a matter of mix and matching with all the TS TNS brass stuff.

Okay. I think that's enough to help. Thank you very much. Thank

you let us know how it works. Alright, thanks. Alright, so back to the stale bread. So it's not strictly moisture loss, it's happening, right? It's actually the starch in this thing. Again, it's more complicated. When I went back to look into it, the research has changed people doing additional research since the last time I looked at it. But in general, what you're looking at is the starches are re crystallizing to an extent and the moisture is migrating from a starch sometimes to proteins or into the into the matrix between where the starch used to be. And for instance, reheating the bread can cause those things, you know, cause them to reabsorb some moisture D crystallize and get good again, once you do that, usually it turns to garbage quickly afterwards. But yeah, so it's more than just, it's more than just moisture loss. And by the way, the fact that it's a crystallization thing, if you think about it. This is why storing bread in the refrigerator makes you a complete enemy of quality because you're increasing the crystallization rate by lowering the temperature of the bread. That's why when you're freezing bread, you want to freeze bread right away. Because when you freeze bread, it's the equivalent of the act of freezing it alone is the equivalent of at least a day's worth of just sitting out on your counter and you want to thought relatively rapidly. You want it to be in that evil fridge zone for a shorter period of time as possible. All right, so before we get kicked off, I should handle some Halloween questions. I'm gonna I should have done this one first we get the folks in the chat room on with this and maybe Anastasia has some idea because the Stasi is the queen of the Halloween and Christmas I'm gonna say I exactly know what you're gonna say and that's why I want you to talk about it. This is from Matt Hi cooking issues crew I'm looking to make some Halloween slash spooky themed cocktails for Halloween. So two questions. I'm using fresh Concord grace but don't really have a way of juicing them and getting the seed out any thought on on that without the aid of a juicer or can I just blend it all and then clear it with some pectinase or whatever look you can blend concord grapes but it's gonna the seeds get bitter. So like if remember the time that we tried it and was like, ah, gross, all the seed particles and the thing was just nasty. santha after that, yeah, but then Like when I've done it with without the santha like I've literally just mashed it like like Lucille Ball making wine back and I Love Lucy, you know, I mean, you mash the hell out of it, add your pectinase pecks next Ultra SPL to the mash and then just keep mashing it for a couple of hours and eventually it will kind of liquefy and then you press the stuff out in a sieve to get the juice out and stuff. Remember that working very well. Well, your yield is not as high as what we got. But it's a you know, it's hard. Those were delicious cocktails. Yeah, the other thing to do if you have kids or interns is get them to see the den grapes. Now I'm in no man meant to give his glamorous stuff. Those were delicious cocktails, but they were a pain. It was a pain. The Santa didn't crush the seeds, right? It's all a question of

Yeah, but you lifted the you jiggered it somehow.

Well, yes, but the issue with mashing it's hard you need a mat mashing is difficult because people want to try to your your mash efficiency goes way down as soon as the depth you're mashing in goes deep, and as soon as the area that the stuff you're mashing can move to goes wide. So if you have a deep bucket and you put a masher and to try to match something, then all of the whole conquer grades just move out of the way the masher as he puts it through the Steinbach,