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.

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Hey, I'm Jimmy Carboni from dear sessions radio. You're listening to heritage Radio Network broadcasting live from Bushwick Brooklyn. If you liked 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 roughly 12 to roughly 1245 in Bushwick, Brooklyn and Roberta's beats arena.

You guys should see the drugs that Dave Huff's before he does that every time.

So calling your colonic questions to sad show today. Immediately after that. You just set it here to set Yeah, it's a sad show today.

It was a great intro though.

Thank you. I switched it up a little bit for you. Today is we're not in the booth today in the what do you call this in the room with us today? Not every room is jackings lead Jackie molecules, which is last. It's his last cooking issues Jack is leaving us. And so it's you know, it's it's sad and he's not in the booth to give us the sad noise. But like, you know, this picture? Well, but the good news is he's gonna go on on tour, which we'll talk about in a minute for a couple of months and then he's going to start his own radio station down in Washington. Can you tell us about that? Yeah,

Washington DC it's going to be I can't give too many details away yet. The ink is not dry, but it'll be a really really exciting radio station. I'm starting in a really cool public space in in DC. So some food now you play the sound nice nice. Nice it'll be some food. Lots of music of course some politics by nature of the city countercultures to all kinds of stuff. It'll be fun. Wait, so

what before politics? What subjects

food of course, okay, so food and those food shows? Hopefully, you know, we'll be sharing those with heritage and a lot of music, a lot of DJ shows and live music and

you say DJ like like stuff like that you too are more like instance like what kind of like

well, no, I want like, you know gogo is like the thing in DC or like, for real like old school. Yeah, like hardcore like, you know, there's DC hardcore old school

hardcore, like Bad Brains.

Sure. I'm open. It'll be all genres of music. Definitely not really club music.

I don't think so. No, not even a little just would be a little late night stuff so here too by the way are you going to be open you think the radio show is gonna start a station is going to open before the elections in November

no but I'll be down moving in September to DC so if any listeners are in DC want to hang out I need some friends so so get at me and I'll be recording like compiling content starting in September and definitely covering the election so

nice cool and to wish jack for well we got a full full room here today we got Peter Kim who maybe he can piss off Jack today instead of pissing me off. You know? You got

I think people want me or want me here to needle you Dave.

Yeah, but you know you can needle me all the time this is your last molecules by the way. Calling I'd

like deck deck is a high quality individual.

We got we got cooking issues friend Paul Adams here from the popular the science that is popular. How're you doing?

That's correct. I'm here.

Yeah. Also fan of skunks. I don't know if you know this hand. And phantom skunks? furfural mercaptan. Included. I don't know

what's okay. Yeah, yeah. And be more accurate. Skunks are a fan of me.

And and also avid. What's like, like rocketeer for drones? Like drone a tear now, like drone owner?

No listeners call in with your

and as usual the ever ebullient Nastasia the hammer Lopez here. So for Jax last day, we have some we have some bubbly Anastasia is going to open it because if there's one thing that makes her happy, it's got to be the bubbly. That's true by Les Paul's a drone thug. Drone thug Oh, which are you the harmony? Yeah. Wow. Now now I need you to like during the commercial break drone drone. I didn't have to wait. I didn't have to wait. I was like you can rework the lyrics while we're strong. Strong. You know, I saw a like a fat F like a fast rapping like my DAX is obsessed with rappers that can rap quickly. I probably already talked about this on the radio show. I'm like the ones you don't even know what you're talking about. But anyway, one of them like, is this a moped? I don't remember if he's like, super. It's because I was going to meet I think Busta Rhymes at one time and I didn't get to meet Busta Rhymes. And then and so, and he thought Eminem was the fastest rapper and I was like, you don't know what you're talking about. It's not even in contention. First of all, like speed, isn't it? Speed with flow is what's important. Not like, you know what I mean? I was like, there's

one answer to this question. Twister.

Well, technically, yeah. But I mean, was that the fast stuff that you'd listen to? Like on a daily basis? Yeah,

he's good. I'm gonna have

all right. Okay. Anyway, we can all agree it's not Eminem. No. That part we can agree with anyway, so then I don't even remember how I got into it. Let's get let's get to get to some. Some questions. But before we do remember, you have a short time left to call in all of your molecule related questions to Jackie molecules. I wish you the expert on molecule is gonna get that ringtone back. Do you have another thing to play it? Nope. I still have 271849721 to eight. That's 718-497-2128. Hey, we got a caller. Okay. Caller you're on the air.

Hey, guys. Hey. So before I ask my question, just real quick. I wanted to extend a sincere thank you to Jack for all the time he's put in wishing space travel, and good luck and everything that he's doing. Thank you. Yeah. Wow. So be there. Yeah. My question is, my brother recently got married and I was asked to make a Groom's Cake. And so I decided to make the milk bar mini chocolate chip cake with a passion fruit bird. And because I couldn't find passion fruit earned locally and it was there was a time constraint. I went ahead and use the really crappy mango nectar. And I felt kinda like an enemy of quality. But something something really weird happened because I followed the recipe to a tee. But when I made the curd filling the egg mixture like totally curdled. And like the little protein particles started to like blocked out and like agglomerate and the weirdest thing happened because after I mixed in the butter in the food processor, it became totally silky smooth again and I'm just wondering why it would like curdle and then be able to come back to being totally smooth again.

Well, Jose, let me cheers Jack while we're while we're while I'm thinking cheers. Hmm. So I don't know why. Broke. That's it. It's interesting. The Peter wouldn't cheers me. Speaking of enemy of quality, so we come in the room every morning. She's like, Oh, cheers. Everyone went on date. I don't know. I mean, I've never I've never actually interestingly, I mean, I've eaten a whole hell of a lot of mango in my life, including the Stasi and Harold McGee and I went down to pound mangoes in Florida once. It's a nightmare of a trip, actually. But we can talk about that later, complete nightmare, and led me to the knowledge that tropical fruit people are very possessive of their fruit, whether they're ever going to freakin eat it or not. Like I've said this before, I'm like a temperate fruit person where they're like, take all the apples, I don't care. I don't eat these things. I just collect the trees. Like the people in the tropics are like, touch my mango, you're dead. Like you have billions Anyway, whatever. But the strange thing is, I have never cooked with mango. Ever. I've only ever eaten mango. I've made mango into drinks. And I've used mango in cold prep, but I've never cooked a mango. Mangoes are relatives of let me see their relatives actually have like poison ivy and cashews. I think they're undercard AC, I think. But it's been a long time since I've looked that up. Yeah, so they contain a latex in them. But I don't know of anything that necessarily would break occurred. I wonder whether anyone out there in the chat room has had an experience, cooking mangoes and can, can can help us out. But as for the silky smooth, there's lots of times when you get like kind of a micro break in something. And then when you blend the hell out of it with another like smooth, especially emulsified ingredient like butter, it will come back into shape on you. In fact, I have a recipe for milk syrup, which I'm actually going to talk about later, because of a question we have if we get to it, where the whole point is you make a micro break in it. So you stabilize the milk with sugar, you make a micro break in it with with a little bit of acid and it curves it a little bit. And that like little bit of break actually keeps it smooth. Because you break the pieces that have broken you break them into into pieces smaller than your tongue can taste, which is roughly 20 micrometers is roughly the limit that your tongue can sense in terms of now you can sense different textures smoother than that, like things can become more anxious all of a sudden, but in terms of actual grip or particles, you can't really tell much below 2020 micrometers. So it's Mike is Mike rounds right now. Yes, yeah. Yeah. The getting my making sure that I'm metric, the the point being that it's easy to do. And so if something is breaks a little bit, it can actually be more stabilized if the ensuing actions break it into pieces that are as finer than your tongue can taste. And it no longer agglomerates afterwards. I don't know. Is that helpful at all? Yeah, gotcha.

That makes total sense. Yeah.

So I'm thinking that's what happened. I'm thinking what that you did some sort of partial break. And then when you put it into the other thing, it just, you know, brought it all back together and whatever the partial break was, is stable now now. The flip is I have no freaking idea what's in mango, that would make it behave differently. If anything, I would guess passionfruit would be the evil thing because it's so acidic, you know? Yeah. Yeah. Was it mango puree nasty? Or was it good? Did taste nasty?

No, it was it came out like exactly I wanted it was super silky smooth and like you could not even tell that it remotely even broken at all.

She did not ruin the wedding.

No. For that reason.

I was gonna say did you ruin the wedding? Some other way? Did you do some sort of like Stevie semi toast at the end? And like, you know?

No, I didn't bring any plain white toast

either. Oh, man. Well, we're working. I will work on the plane. Wait, we'll work on the good plain white toast. Thanks for calling in. Yes, yeah. So see, we got here it might as well do the milk question now. Right? Yeah. And let's Anyway, do you guys do you guys have any pressing cooking questions before I get to the

while you're talking about passion fruit wash while you're talking about passion fruit? Why is passion fruit so delicious? Ah,

do you know there are very many different kinds of paths of flora. fruits that you know the whole the genus, right paths and flora fruits that are consumed worldwide, especially in South America. And we only get one of them. Maybe two, like nowadays, you can sometimes get the yellow like the grit of the hostile ones appear. But we usually get the small wrinkly ones. And I like them all. But they aren't all strictly speaking delicious. Do you like what Paul does? I'm sure but do you like musky flavors, folks? Styles? What about anything about a musky fruit? Now, Peter? Yeah, no. So that sounds very good. There's like some very musky, passive Flora ones in like weird shapes. Like there's one that looks like an overgrown Australian finger lime kind of kotoba and it's got a very musky kind of note to it. So maybe that's not inherently delicious. But also, like there's something you know how lychee gets sweaty? Yes, yeah. So I think sometimes passion fruit it's not the same kind of sweat but I can get some sweat on a passion fruit. What do you guys think? sweat on fruit but I like it. I do think it's delicious. It's just so acidic. I like anything freakin acidic. And I like the texture of the little CD seeds.

It's acidic, but it's also got that like juiciness. That's a certain kind of acidity that yuzu has a couple of other tropical fruits.

Also related question, you know how like you group together tropical fruit flavors that sort of a category? Is there an actual common thread between tropical fruits?

Great. I asked someone that once and you know what the answer was? They didn't answer my question. So I don't know. I mean,

you think about like, right, like Mango, banana papaya? Well, okay, those

are all your lactone fruits. Right?

Well, and all like a lot of them have a lot of real high Ester notes too. And, you know, like a lot of those really kind of like high volatilizing things. I don't know, maybe there's something about tropical environment that requires foods to be extremely volatile. Not like volatile, like I'm volatile and volatile, like aroma chemicals. But the it is interesting, but it's true. It's very, they're very few temperate fruits that have tropical notes in them. Strawberries, right, have a little bit of that, although they're clearly a temperate taste, but they can some of the other ones have some higher notes, especially when they start to go off. Peach. Yeah, a good peach or good be some apples. The other rare apple, but like, you know what the one that really tastes like it's a tropical fruit that is completely temperate is the main Apple, the American, it's that you can't get it. It's poisonous, but it's not really poisonous, but it's like kind of poisonous. It's like metal metal poisonous, it's like it's like it's poisonous to the extent that if they sold it in the supermarket, somebody would kill themselves because they would eat the seeds and they would eat it unripe but once it's ripened and I only got a couple of them last year I have a whole like plot of them and I was like I'm gonna let them ripen one more week before I pull them in and in that week the animals came and ate everyone but to I'm talking I have like bigger than this studio of like a May apple tree but you know whatever the call will plants you know what I mean? The perennial and all gone but to but when it finally ripen man that was delicious. It'd be worth dying for the poisonous because it's like tropical but it grows in Connecticut. Anyway, when does it hit? There on the thing now right now they're the size of what size is that? There's they're this big

size right

now they're this the size of a large shooter marble. Yeah, wow. But the they're good they're still green. I just got it. I can't let them go. It's that one week as soon as they start to so shots show signs of ripening I'm going to pull them and let them ripen inside there. No, it needs to go longer than that. It says May because they show up in May but like last year, it wasn't like it was after Fourth of July is when they got when they got taken this year. So weird anyway with with what's it called? What's it called? Weather? What's that thing? What's that thing weather? Anyway so that's a delicious tropical fruit you know what no fruit I've never tried that I grew up with but I was always petrified of you familiar? You guys remember with you? Why e Wu the wood? Yeah, yeah. Yeah, tech sodium species, I think and so. So obviously, it doesn't have actual technical fruit because it's a conifer, so that's not an angiosperm has no flowers, therefore has no fruit. Right? Right. So but it has what's called an arrow that looks like a fruit and will and it's like a red. We'll call it a berry even though it's not a berry, but it's a red berry. And you can always tell a you because it's got the red berries on it and the red berries have like a hole in the front of them like sunken it looked like a cup right looking at it all Yeah, like a Panadol of right like like a red mini red Martini olive and And so what's interesting is is that even a couple of the seeds crushed will kill you. But the fruit apparently the actual URL itself the red part. Okay. Yeah, I'm not taking I don't have I don't have the kohona It's I don't get the stones.

I do but is it delicious?

I don't know. I haven't found anyone that's actually eaten it right inside the damn thing. So you have to like squash them but not crushed the seeds. And like it makes sure you spit the seeds out because literally, I've read cases of like kids who've eaten three of them are down down for the night strangely, strangely, the conifer Hemlock not related to the poisonous Hemlock totally edible. You can make a tea from the hemlock right and apparently nice bits because it's nice and soft if you're in the woods wood crafting, but you know, so you doesn't sound poisonous sounds fine. Is deadly poisonous Hemlock sounds poisonous is not it's the water hemlock. It's poisonous which as we all know related to parsley and all those things, which is why you should never forage for what Peter wild freakin parsley. Put Peter you're gonna kill your whole family. Never forage for wild freakin parsley. today. We got another caller on the line. Caller you're on the air. Hey, Dave, how's it going? I'm doing all right. Good. It's Chris from the Green Zone in DC. Hey, how you doing? Good. How are you? Hey, did you ever have any luck with like, stabilized minty green liquors?

No, not really.

Have you ever, ever tried doing a fruit question for you

as long as we're talking about fruits and acid? All right, all right. I'm doing a drink that has bitter orange juice in it. But bitter oranges are now out of season. And I want to know if there are any substitutes.

Okay. Does Look, I don't know anything about DC. Do you have a hardcore Latin neighborhood in DC? Sort of bitter oranges are never out of season in Latin markets, but they're not the good way. Okay. I don't want to be like, they're not the ones that you might think of as good ones, like they're not Seville's. They're not like they don't have really nice skins or anything like that. No, that's fine. So I'm using the juice. Yeah. And the juice, to be honest, not like, super onpoint point, but it's got not just the sourness. So like, you know, obviously at the bar, like I take regular oranges, and I hit him with acid to get the acid profile that I like, right, but it doesn't have the kind of bitterness that the bitter oranges have. But Latin markets have their version of bitter orange you know, that's like mashed up with garlic and whatnot. Like they have them like all year long, at least in New York. They do they have them all year long. And you can get it bottled. Oh, come on. You. Really? You can find that in a bottle.

Yeah, yeah, I mean, it bottled, but it doesn't sound very good. Well, it's

with garlic. So you probably wouldn't want it

in the bar. Yeah. And also like, I can't think of anything. Do you like Paul, do you like that? Like that? Trop last year? Garlic stuff?

I haven't really tried it. You know,

I'm talking about it's that it's that thing that looks like convenience. Garlic. Yeah, it's like weird that stuff nasty. My grandma used to buy that exclusively my grandma, you know, died in? I don't know, like, early 90s? Maybe? Yeah, early 90s. She was like, Look what they can do. Now. They can put chopped up garlic in a jar. I'm like, No, they can't grab a taste of this stuff. You know what I mean? Anyway, whatever. But so I would do that. Or I would say that, you know, you could try acid adjusting it. But it's not going to have that. That

thing what what blend of acids is in a bitter orange? Well,

okay, I cheat. And I just turn it into lime juice. And so yeah, yeah, if you take me like I have the recipe for that in the book. But look, here's the thing, I would assume I've I've used straight, bitter oranges off the trees and in Arizona, and I've used straight, bitter orange juice for cocktails. Before I don't remember what the ratio is, but it's pretty damn close to lemon or lime juice in terms of total acidity. And so what you're looking at there is a 6%, here's looking at 6% Sad. So you can choose what kind of acidity you want. You know, if you want, if you want to stay more on the lemon side, then you know, citric if you want to shade it towards the lime side, you know, so two to one now, I wouldn't go more than two to one citric to Malik I wouldn't go higher and Malik because I don't think it's going to taste citrus anymore, I think it'll take on some other kind of notes. But like anywhere in that in that ratio is is fine. And you know, the ratio to turn it into lime juice would be 32, roughly, depending on the oranges you have roughly 32 grams of citric and 20 grams of Malic per liter. So you're looking at an additional acid of someone help me out of 32 to 52 grams of acid per liter, in any sort of ratio up to about 20 grams and Malik should do it. And that way all of your bartenders can just use it as though it were lemon or lime juice and you don't have to worry about them like being like Oh, I got a flat or I gotta I gotta use a fat half ounce of this because it's not the same. The crappy thing about the juice, the yield on the on the Latin, sour oranges is bad if you are going to strain it because the pulp tends to be very coarse. And so you lose kind of a lot to the pulp being the straining, but you know, try it there, okay, I liked them, but they're different. They're very different from the Seville's very well, what

about the bitterness element?

Oh, they're bitter. I mean, they're bitter ish. You know what I mean? No, I

mean, if I'm, if I'm doping orange juice. Oh, yeah.

I mean, you can mean you can add any sort of like bitters, anything, I guess? Or you could like, throw some peel in there and let it masturbate for a while. You know what I mean? And then that What

about like, that are orange essential oil.

I never used it. I never use it. You've probably want to suspend that and some alcohol and then stir it in, but it might break. You might need to have a little bit of magic or something. Yeah. See what she would

have covered as you probably remember. Yeah, yeah.

Yeah. But anyway, like, let us know how it works.

Yeah, I'll go to shot JAXA definitely come check out green zone was in DC. Oh,

that's right. Yeah. You're well calling from I'm calling from there to one of the shows and go and go do it. Yeah, but you got to figure out the man before he comes. He's not gonna come to you until you figure out the Green Man. That's right. Yeah. All righty. All right, well, we'll work on it. Alright, so should we go back to the question? Got another caller to call? Okay. Caller you're on the air.

Quick question for you. But first, I also want to say thanks that congrats on your new venture. That sounds pretty awesome, dude. Thanks, man. Yeah. Okay, so Dave, I've been doing a sourdough culture for a while, like a couple years and fed up with all different types of flour, but recently have been feeding it with gold metal, right. And they just had a big recall, because of possible E. coli contamination on some of their some of their flowers. So my question is, will you remind me of the time and temperature killing regimen for E. Coli? And like, am I gonna have to toss out my three year old tower starter? Because

I'm gonna go ahead and say no, the chances the chances of you actually God's honest truth is, I don't know whether, like your sourdough starter isn't going to kill ecoli. But I don't like your sourdough starter is a huge melange of different microbes. And I think you're probably the E. coli is probably going to get way out competed, especially over if you're keeping it alive, it means you're feeding it and using it on a regular basis. And so it's gonna get out competed. And there's Ecoli is what we in the trade like referred to as ubiquitous, it's everywhere. So the you know, if you have a toddler anywhere in the house, it's gotten anywhere near it, you like E. coli up and down all over, like, you know, left and right over that unless you dip your hands in bleach every time that you're touching it, like their E. coli has gotten into before. So I would say, No, I wouldn't worry about it. Also, unless you're eating sourdough raw, like you are cooking the hell out of bread. Even if you let's say you let your sourdough go for such a long time that it's an acid bomb, and you need to bring it back. And so you make pancakes with a whole bunch of it so that you can have a small amount that you bring back to life again, which is a valid use because as we all know, sourdough pancakes, you're using the acidity of the sourdough starter of an overdone sourdough starter. In conjunction with baking soda as a base, you're not actually using the the actual acid, the actual flora of it anyway. So even in that pancakes, you're cooking the hell out of a pancake, and you're going to be killing the hell out of the hope so, yeah,

I think all the gold metal illnesses were from people eating raw dough.

Yeah, raw dough. And remember this like so what happened? Now, obviously, obviously, sourdough starter is a good place for bacterial and yeast growth. Otherwise, guess what? It wouldn't work? Right. But the, but I'm thinking you're gonna be out competed? And I would not. I mean, like, there's so many chances for contamination. And just think of the lawsuits. I'm just kidding. I'm kidding. I'm kidding. I never recommend never recommend never recommend lawsuits. But I will also say this. There must have been I haven't read the research since I looked at originally, but it must have been contamination of a liquid on a grain perhaps when it was going through the tempering step prior to being milled. There's a couple of places that you can get contamination on the grain. And then, obviously, you know, you're not killing the bacteria. It can go dormant in the dry conditions, and that's how it can theoretically survive. Yada yada, but I personally, I would feed it to my family. That's all I'm saying.

But cook it awesome. Okay. Yeah. Cool. Thanks, Dave. All right. Appreciate it.

No problem. Okay. Back to the milk question.

Yeah. What's his milk question?

All right. This has been from Rhode Island, he says making unclarified milk punch, I want to keep the punch base, grapefruit, pineapple, whole milk, Matcha Tea, separate from the booze so I can figure it out as an avocado cocktail user with different spirits and minimize waste. I'm getting very small curves. That's my next band. Yeah, curves, small curves, small curves. I'm getting very small cards that are too small for even the finest of cheesecloth, the finest cheesecloth. Coffee filters work, especially super thick, Chemex filters. This is a brutal process. One of the things as we all know that Anastasia Lopez will never do is filter liquor through coffee filters. Yeah. Never Never. You know what? She'd be like? No. And she'd walk away. That'd be it. It's one of those things. Why? It's, it's it's detestable. She's like I'm done. You know how like,

No, I'll do liquor through coffee filters. I won't do grapefruit juice freestall through cheesecloth ever ever

she looks like it's like, you know, but I think it's the kind of thing like like, like pooping in diapers where you say you're done with it, but you never know you might go back to it later. What will you do? I do what I have to you know me, it's like, it's like, if I'm in a situation where I have to do it, I'll be like, ah, but I'm getting better Anastasia, I am now choosing things that don't require me to do the awful thing. Like it used to be so eager to please that I would just choose the thing that I thought was absolutely the best, and then figure out how to do it later, which often meant screwing us. But now I'm like, I'm gonna choose something. It's really good. But it's also not going to screw us getting older. You familiar with the gangrene album? Older Budweiser? Yeah, good, strong. But they they were famous for a beer. Yeah, older Budweiser. They were famous for they did a cover of voices carry. They did a hardcore cover of voices carry in the 80s that won some very important Boston Battle of the Bands and it rocketed them to quote unquote fame in the comedy hardcore world. They I think they for a minute they were past the dead milkman. It was like, who's going to be the comedy hardcore, like, you know, group? Is it going to be gangrene? Or is it going to be dead milkman and it's back and forth? I like them both. Yeah, yeah. No punch. How do we get on this? What are we talking about small cards. I'm getting very small curves. They're too small for even the finest cheesecloth coffee filters work, especially the thick Chemex filters. But as the brutal process would upping the acid increase the size of the curd, making it easier to clarify any other tips? Yeah, I don't think being the acid. In fact, I've had someone over like some how they were able to rapidly acidify it and then like stop it from breaking. Here's what I would do in this order, depending on whether you need to do it right now like today, or you can wait. So I did a little test this morning. And the problem one of the problems with the recipe is if your recipe has a lot of sugar in it, sugar tends to stabilize. As I said before, with milk syrup tends to stabilize and create very small, very, very small cards. In fact, sometimes such that it doesn't even look like it's broken. So I would not put any sugar into your recipe or as little sugar as you can, you know, as little as you can, until later on in the recipe after you've broken the milk. That's one, two, anything you can do to destabilize the proteins so that they go together in big clumps would help so I did this for I did, I didn't know what your I don't know your recipe is so I did 50% Water 50% milk, right. And then I added so I did an ounce ounce, ounce ounce and then in one added another half ounce of water and some citric acid to break it and another one I added a half a half ounce only have 30 proof I had some 30 Proof old banana whose Dino vodka right and but a small amount of alcohol just to help destabilize it a little bit. And citric acid and I got much bigger, fluffier curd and better yield out of the one that had even a small amount of alcohol. So it doesn't need to be like our like doesn't need to be alcohol free for kids. Even a small dose of alcohol will help destabilize it if you need to do it right now. And also, your technique how you move the cursor around can cause the curve to be bigger if you move it gently around. And as I like to say sweep the spoon around to let the curves get bigger and bigger as they as they pull casing in from outside that's going to help. Lastly, it's pretty much universally recognized that rennet does a better job of making big curds than acid. So if you can, if you can go on the internet and buy rennet to do your accounting instead of acid and it's microbials you don't need to worry about it being you know killing some baby animals for it. I mean, unless you want to in which case you can get to baby animal one if you need to have dead animal in your cocktail. You can do it. But the anyway, so I would do it in that order. And that reminds me last week we had a question about that's enough rice that was on it. So last week we had a question about spices and freezing them and I remembered like afterwards. What I forgot to say that another reason to freeze spices we were talking the questionnaire was worried about the questioner was worried about spoilage and all this other stuff and whether or not the freestyle would be a problem and moisture bubble. Here's a good reason to freeze spices. A lot of spices are infested with the eggs of insects like weevils and other nasty little things. This is especially true on like, the more artisanal your product is, the more likely it is it's infested with some sort of crazy thing. Even like flowers that you get if you get like small run flowers from artisanal places that don't have like you know, don't have like E coli spraying quality controls kind of situations in it. They can have infestations in them and if you're worried about long term storage, assigning them might have insect eggs in it. Freeze

the I always get my spices at duel the

like Indian shop you ever had any ever had any hatching?

No they have dates on all of them which is great date the

date not the fruit. You know what though? People make those freaking dates up you think so? Oh, I know so okay, I've seen it happen but like the like the but no, but it's good to know it's you know what, you know what it dates good for? It's good for you as a consumer to know how long you've had it anyway. But I'm not gonna say where I bought it wasn't your specialty. But there was a particular brand of flower that I still to this day buy because I really like it. Indian like ship party flower that is that like it's like I love it because it's like, it's it's whole it's mostly whole grain but it's really soft and it doesn't puncture like whole wheat does. So it's really good adjunct to like biscuits if you want to give it a little bit of weirdness like I really like in this case, base gates. Everyone likes him bananas does. Yeah, I had something else. I'm gonna harp you on that. Yeah, no, don't get me started please. So this what, Peter you do not know this? Well,

I mean, I would have guessed you would have. Why? Because they're delicious. Because everybody loves biscuits, and they're delicious. Yeah, dry for me.

Well, that's why they invented butter. That's a category. That's why they invented butter. And they have to they have two solutions to your problem. I'll name two. Butter Jelly. I'll name some more honey molasses. Good molasses, not that bullcrap that we get normally in the supermarket, but I got a question for Jack are in the chat room. Nice. What's the question? Jack? What is your favorite meal?

Um, first thing that came to mind was like catchweight Pepe done right. Yeah,

it starts here. Why don't you give us your thoughts on that? I know you have serious thought. No, you're the

done right. Like has to be like I agree with stars on this like it's gotta be out that day. And like when you say identity

you like to like yeah, hardest hard is no like a little bit more than 20 cents. That's you saying you don't like it hard. I do like good manners saying wow. Yeah, but not gonna stop here likes it hard to the point of like, small core on the inside are like they're

still white in the middle of it. But yeah, kind of get down with that. Yeah,

I like the teeny.

No. I mean that stuff. Oh, oh. Whoa, whoa, a play. I'm two years away. He'd

been very peppy because that's the answer. I think it's a weird word. It

doesn't sound like it reminds me like I think there's a dude making it. I think. I think it's like, dude named Pepe. That's making it Oh, Pepe. Like that's I like it somehow. Like I don't know, I don't I can't you know, I don't know any. I don't know any actual Italian like, like the Stasi here. So anyway, we have a question about should I talk about the rice? Or do you wanna talk more about that? You want to talk more about you? We had a question the crime. Was that enough? Do you want it? Yeah, I think that's enough. You make that for yourself?

Yeah, don't do that. Bet that great of a job though.

Why? How can you up your game?

How can I up my game? It's a finishing step there. You know, it's just the consistencies never like, perfectly like using pasta water? Yeah, of course, you have to know actually tried it out. Kenji has a weird technique where he kind of cooks the pasta dry in a like a, like a like a sauce pan like

risotto style.

Yeah, exactly.

Porque ye.

I don't know. I tried it. I know a bunch

of people that have talked about pre frying their pasta I've never really bought I've never been. I've never done it. I did it once.

And no. It's quite like pesto or something. Really? I've heard somebody say that.

So why would they call it that? Well, it's when

you use the liquid that the pasta is cooking in as a sauce.

Now he's talking about pre frying the pasta. Yeah, theaters zoned out. There we got another call or you want to take? Yeah, I was sleeping. Caller you're on the air.

Hello, Dave. longtime listener first time caller.

I made it under the wire. You still have Jack here. Yeah. Nice. So

I know that's against the rules, but one is actually for a different show altogether called issues.

Oh, wow.

Let's start with that longtime listener.

Yeah. So my first question is for Jack. And it's in regards to Dorothy's show. Chest talk show. Sorry. Yeah. And then that is going to fold into my second question for cooking issues. All right. I was listening. I listened to a lot of shows on the heritage network. And the one thing I always can't understand is why Dorothy can't remember your name when she said the episodes and how it felt to Jack in it.

You know, Dorothy has a lot going on. She's a very busy woman. She's She's She's awesome. She's awesome. But I do laugh every time I get called Jack Ennis, on that show.

Is that a thing is Jackie just like a person? No. Is there a in this somewhere? No. Is it like a baseball player or something?

She's called she calls Aaron Aaron Fairchild sometimes to the Fairbanks. I think she just you know, mixes up the names a little bit. Yeah, I'm glad you know. I just

figured you'd fix it in post production. But that's cool.

Do it the way I do it for everything. Just put a totally different voice in.

Right and thanks to check ins like,

yeah, or just the incident part.

Right? Yeah.

Ainsley. My ringtone for Peter, I gotta play that if I have time, I'll play that I'll play my Peter ringtone. Or you start, you get your second question going, and I'll get I'll get Peters ringtone up here.

Alright, sounds good. So I was listening to an episode where Steve Jenkins was being interviewed and basically called out the olive oil industry and cold press not being a real thing. And I started to look into like raw juice and juice bars. And I've always been a fan of the Champion juicer and wanted to see what the fundamental differences were. And everyone that I see who puts out a cold pressed juice machine. That's you to get a food processor where you blend the ingredients first, and then cold press that yeah, like I mean, like Norwalk oil industry like complete horse hockey, or is it a legitimate thing?

I don't know. Here. Listen to this first. No child wants to play with a gator in the box. No child wants to play with a gator in the box. Yeah, that's whenever Peter calls me. That's what I that's what I get on my phone. But the

before that it was the sound of me in pain from burning my hands on the pumping guy.

Which, which, which I'll also play for you. Yeah, I don't, I don't honestly have any experience with the cold press. And I'm sure you're talking about like Norwalk. You know, where it's basically just like a carjack with a bunch of stainless steel surrounding it and they crushes it. The people I know who have juice bars, like they love it because they say it's low temperature but like like you say, if you have to put it through a whole bunch of blending operations First, there's the opportunity for heating it before it goes into the press. Paula but you've played with that crap. You play with that crap at all. It sounds like something you would play with. Sounds like something you'd call into popular science. Not yet. Sure, Paul? Yeah, because they're like 1000s of dollars for no particular reason.