Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

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

Today's program is brought to you by nettle meadow farm cheese and spirits pairing taking place on Saturday June 18. At nettle meadow farm. For more information visit nettle meadow cheese and spirits.com That's n e t t l e meadow cheese and spirits.com

I'm Erica Lyons host of let's get real the cooking show about finding preparing and eating food. 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 coming to you live on the heritage Radio Network every weekend Tuesday from roughly 12 to 1245. The Heritage radio network here in Bushwick. Jim, how you doing? Good. Yeah, look crazy Anna Bushwick today. Do you know why I have to go crazy on the Bushwick because this is one of Jackie molecules. Jacqueline's Lee's last weeks here in Bushwick. Next week is last week next week says

last week next week will be my last in studio live cooking issues for the time being forever. Wow, forever sisters.

Yeah. Well, can you Where's Mike? Where's the voice? The what? Where's the auto voice? Oh,

I know. Right? All I have is this.

I like that. Oh, you want to hear some good news. My phone decided to be funny to erase all of the stuff that I had prepared to talk today. So I'm gonna have to have you call up the questions and then I'll make the answers only one. Now there's that extra question that you guys. And then there's one from last week? All of those off? Because I didn't get to answer any questions last week, because we had Jim Lahey on you couldn't miss it because you were stuck in minus, minus Connecticut. For those of you that weren't tuned in last week, Anastasia borrowed a stick shift 1993 stick shift sob that for some reason. One of her friends decides is a good New York city car to have and the clutch cylinder leaked its oil. its last breath on the way back to New York City. And she was stuck in the beautiful hamlet of minus part of Greenwich, Connecticut. Do you know you lived in Grant's for a while? Do they? Honestly because my son Booker is like I love with the bathroom humor dad. You and your precious my anus it's what he says because we pass a sign all the time. Do they pronounce it Munis or do they pronounce it? My

never heard anybody say that word ever.

If there's anyone who lives in an area, we got to find someone who lives around there. Maybe someone from the neighboring cos cob who can tell us how you're going to look it up

and looking it up right now.

Do you know that if you look up the pronunciation on there's like some there's people whose only thing that they do in life is make fake pronunciations and put them on the internet to mess things up. There's something called a pronunciation guide that literally is just some guy mispronouncing words on purpose. So I just don't trust the internet and plus

Well, the internet says it's my niece.

My niece is in my store. And now No, no, my niece, my niece. What is it some sort of tropical? It's Greenwich. In my niece, my niece. Is it man? Is it like some sort of like French man is like, makes no sense.

We gotta get somebody to call him at that. Yeah. And

if someone from Greenwich, probably a preferably a hater, right, who like you know, grew up like, you know, fighting the local, like my anus warriors growing up or whatever they name their team is, you know what I'm saying? And just to give it to me straight, give it to me straight. Okay, so we have some questions, but as I say, they've lost so anastasius Finding those and I'll start with the one that I have here. Dear Dave, Anastasia, Jack Peter, who's not here because Peters doesn't care. Right. Right. So as you said he couldn't make it. I couldn't make it. It's only like, you know, one of Jack's last. Thanks a lot, Peter. He knows that. Well,

I told him. Oh, where are you, Peter?

Wow. Wow. And the game? I've been reading up on British desserts mistake. No, I'm kidding. I'm kidding. I've been reading up on British desserts and they use double cream, which has about 48% milk fat. I haven't able to find this in the USA. Is there any way I could take that heavy cream and either add more milk fat without homogenizer? Or remove water to bump the milk fat content from 35 to 48. Thanks for all the great work Tom Fisher. Well, it depends on what you want to do with it. I mean, you can boil cream down to a very, very high fat content. But then the question is I'm not sure what you want to do with it afterwards, whether that's going to alter the way that's going to alter the flavor you can't just melt butter or butterfat and add it in because remember the cream is a fat in water emulsion and butter is the reverse it's a water in fat emulsion. So we used to do the experiment with Harold ghee at the French culinary where we would take cream which is fat in water. Right whenever you're talking about an emulsion you first name the thing that's that's you know formed in pockets it's not the continuous phase and then you say what it's in which is the continuous phase. So it's fat globules glad you hate the word labial yeah distributed in a water in a water base in a water ish and so then you beat it you know until it the fat particles agglomerate you break the emulsion and now you have the reverse you have a water in water droplet in oil most which is butter so you know you can't really fortify it you can mount it and do a revert like a mount that thing was not going to be the same but luckily for you you know if you get nice fresh cream and it's you know doesn't have any like a high acidity or anything like that you can boil it down and get pretty much whatever fat content you want. Now you might be affecting or you will be affecting the taste and the whipping properties, but I didn't have time to look what the standard recipe for making it is because I'm pretty sure that it's going to be hard to get 48% Fat straight from the cow just rising up on the top unless you really spin it to have you know what's that like I could spin it in a centrifuge and get it pretty easily because I can make butter in the centrifuge but I don't know if I can I guess I could probably enrich it to that level but you're getting real close you know to like having it just automatically form a dense kind of butter anyway you know what else I've never noticed us the quote unquote butter that you make in the centrifuge when you spin butter in the centrifuge. I wonder whether it's actually butter or just really solidified cream like I wonder whether you've actually broken the emulsion I think you probably have because you get that thin buttermilk you know what I'm saying? Anyway, speaking of centrifuge, that was from Tom Fisher by the way, I wonder like should we put out an All Points Bulletin now for people to tell us what they want the centrifuge to be able to do the new one just so we get more feedback from people before we release what the prototype is going to do so I can test recipes. Like right now I already know that the centrifuge we're working on can do strawberries, tomato, orange, lime lemon. You know banana whose Dino dates. I know it can do parsley oil, I know it can do p butter I know it can do. I know it can do some kinds of nut milks and stuff like this, but maybe we should try to figure out what people want it to do so I can test the recipes. I don't know if any of you guys have any things that you are dying to have a centrifuge be able to do, I can test it on my own prototype, send it back. What? No. Don't you run into stasis talking about stuff that you don't have any idea we're talking about, I might as well, I might as well be. I might as well be speaking in a language. I might as well be speaking. We have a prototype here. We have a prototype here that I'm going to send back. They're sending us another one. And in fact, we just need to send a rotor of which I have three for testing. Anastasia, again, talking about stuff that you out there don't care about or don't know. Oh, no. Who between the two of us who's the one that spent an hour from midnight to 1am talking to them yesterday? Of me. Okay. Anyway, so the Yes, we had to send some stuff back. We could still run tests and I have four units in the US for anyway. Little bit of the Dave. Dave anger on the on the on a Tuesday. Well, it's like a Monday, though.

I haven't seen like, yeah, it's a weird Monday.

It's like, yeah, it's like Monday, Monday, anger on a Tuesday.

There's a lot of anger. There's a lot of like, bad traffic on the way here. Yeah. Weird attitudes. When everybody's confused. It's over. It's New

York when it's hot. You know? Yeah. The Stasi hates it. I think as much as I do, don't you? Did you go anywhere fun over the weekend? No. The same way that you always do by taking a train or stealing the car that you just asked? You literally just got a car fixed. Right. Just pay to get her buddy's car fixed. Her buddy with this car is in Seoul. She's like you don't have to sleep over somewhere. You can leave the city.

Team stars here though. That's the worst weekend to go places. I think.

I tell you what, I drove back yesterday. Not a big deal. Really? Yeah. Now it'd be

from Connecticut. Yeah. What time? Like three?

Okay. Not a big deal. In fact, some accidents, still didn't cause too much problems on the traffic on the way back. But you know, Anastasia wants to be martyred report. Where would I

go? I'm saying you know that I wouldn't go. What do I do?

Anyway? So, you know, whatever. You know what the thing is? It's like, it's like, if I were to say, Hey, are you going to be around this weekend? He's like, What do you think I stay wherever you want me?

True. You know,

I'm always in New York.

That is actually you're always doing something constantly. You're I'm going out to the Hamptons to visit my dirtbag buddies. I'm going to this dirt bag but they're back but oh my god Anastasia. Some some. Do you know Booker has started calling all of DAX his buddies dirtbag buddy yeah, so we're gonna name a band that to dirtbag ladies? Yeah, um, so now my wife Jen is like you have to stop using the word dirtbag because the kids are picking it up. What do you think says Do you think I should stop saying goodbye?

You see a lot of things that they pick up

a lot look a that's not necessarily case tax talk exactly like you Well, yeah. Oh, speaking of things that they picked up my kids have picked up this not cooking related so we'll try to get off it quickly. But my kids have without without any actual physical contact picked up my hatred of geese of Canadian geese. Because I was like driving by you know, if you've ever lived in the northeast and spent in the suburbs and spent, you know, this time of year, and you go to any pond that has a lawn next to it, right even the pond with a line next to it is infested with freaking Canadian geese. And right now this time of year is when they have their rancid little Gosling's. And when when Canadian geese have their gods if you want your children to grow up with a healthy hatred of Canadian geese, just throw them on the side of a pond with freaking geese and goslings because they're the most vicious creatures that cuz if you didn't know better, you'd be like oh geese, what are they going to do right? You've ever been attacked by goose? It's nuts. No Yeah,

my little brother was attacked once when he was a kid and then that was it Yeah,

they start hit first of all they start hitting some sort of like like creature from a horror show. And then they run it you like snapping and hissing with their with their wings giving you the they're giving you this one stars what what what the wings you know what I mean? running at you. And just do that like once or twice with it. There's a book written by I forget her name, but she's a writes about how to poach animals. I'm not advocating for that. But she said, I think it was her who wrote that if you ever want your kids to never be vegetarians, and to always support the killing of animals expose them as often as possible to geese. Please see the gorilla. I felt so bad about it now. Yeah, but you know what I looked up I looked up how to get in there. It's unclear yet how the kid got in there. But here's the here's the real so what we're talking about for those of you that haven't been following the news is I was was in Cincinnati or something like this. Three year old or for something like this kid makes it into the gorilla pen falls 10 feet down into this mode where this like 450 pound Silverback 17 year old silverback gorilla is I forget the gorillas name. And the gorilla is like what you want I mean, it starts like dry. dragging this kid around and the video is like, oh my god, it's crazy. So they shot the gorilla to death. I looked it up there is no such thing as a tranquilizer that will take a gorilla down. Why

is there not such thing as a tranquilizer that could do that? I asked that question.

I don't know. But first thing you know, you know my DAX and I were like what the hell? Why can't they just shoot it with a you know a tranquilizer dart? Why do they have to kill the freaking gorilla? It's horrible. It's not the gorillas fault. You know what I mean? Yeah. But then, you know, I saw the sketch of things on the internet saying that there's nothing that can take a reliably take a gorilla down in less than about 30 seconds. And you know, and what you don't want is an enraged pissed off gorilla. They've just been tranq started, like taking a kid and smacking and ran out a bunch of concrete. But the gorilla didn't look mad at the kid. And the kid didn't look fazed what the

drill looked like it was kind of taking care of the kiddos weird.

Well, I mean, I don't mean a gorilla. Like, you know, what does the gorilla know about how fragile you know, a three year old human is you know what I'm saying? It's like, I don't know if the gorilla looked like a lot less intent on damaging that kid then you know, my dog did eating frogs this week and my dog turned into such a frog murder or this weekend like there are frogs everywhere and he would see a frog and then instantly start foaming at the mouth as if rabbit and jump after the frog and just be like aren't and my kids like that. I'm like, the dogs are carnivores. The dog is freaking carnivores, like you're feeding it chummed up chicken in cow and land every day out of a can and you're worried about a frog, a frog, an amphibian that doesn't even have a sense of play. And like you're okay, whatever. I mean, when don't get me started. Don't get me started. Okay. So it starts you find the other question. There's one another question. There's two from last week. There's last week there's the there's the John Oliver one. And then there's the other one that came in 20s. Read it.

Hello, and thank you for making this a great podcast. First, it seems to me that other than mixers and cheaters and not much advancement was made in the process of making puff pastry and croissants over the years making it is time consuming requires much skill and practice can you suggest a moderate ingredient or method that might help in the process preheats keeping the butter from soaking in the dough or melting at room temperature maybe even and forgive me for the hearsay use less butter see heresy heresy and use less butter and still get separate flaky layers. Second, in order to keep the

post you want to talk to one of them. So the question is, is it any new tricks for pub pastry? And they he mentioned croissant too, right? Yeah, well, first of all, I have to say I haven't I've only made you don't like less. All right. So what's worse across our biscuit equal really?

has chocolate in it and it's fine.

What about almond?

Know?

What if you had? What if you had a what if you had chocolate in a biscuit? No. No, no. But chocolate and croissant. Okay.

I'm kind of intrigued by the chocolate biscuit idea. Dave.

I'm telling you. You heard it here. First people cooking issues. Chocolate Chocolate inside of a biscuit. It's be easy enough to do. Yeah, I mean, friggin simple. You know what I mean? They bake for roughly the same amount of time as requests on bakes. And they bake at roughly the same temperature that it costs on bakes. So and they're, they're cooked through this as much as across eyes. So I'm gonna go ahead and say that you could do it chocolate biscuit. You know, standard baking powder, biscuit, buttermilk biscuit. Okay. I mean, of course, not exactly once in my life. It was well over 20 years ago, and it was in the middle of the freaking summer in an air conditioned house. So it sucked. And I was like, when I made them, they've tasted fine, but I was like, this crap is rare. But I was like, this crap is not worth it. You know what I mean? Like, I'm glad I made it once. I'm never gonna do it again. So I don't have a lot of experience with croissant. I have made a bunch of puff pastry. And I've never really tried to make it. I've never really tried to take it up. I looked up the patent literature on this. And there are a bunch of people that have patents out on on puff pastry specifically trying to lower the fat content of puff pastry because for some reason, this is the kind of thing that people are interested in doing. I'm not mean not me personally, like I'd rather just have puff pastries, but what they did was so when you're making puff pastry, obviously the idea is you have a laminated dough, you have the dough layers and you have the fat in between them now, back when I was paying attention to such things, you would people always said that it was the water in the butter. That was the important part that would blast that would steam and blast the layers apart. But now most people say that the water in the dough does the same thing as the water in the butter although I've never tried making puff pastry with this with a solid fat that didn't have any water in it at all. And I'm pretty sure that the puff pastry fats that they make specifically for making super light flaky puff pastries, which are they are a technique Marvel, if terrible for you. They are because they're all trans, although they probably have trans fat free ones now, but those like are awesome, but I think that those are emotions water and I'm like standard margin, but they're done for puff pastry anyways. So you need the separation and you need the dough layers Gnostic together so they can puff apart. So there's a fella, I forget his name because I don't have it in front of me anymore. But the who had a patent out on making a thickened starch, water along with fat emulsion, so that had the plasticity and laminating characteristics of margarine, but instead of being 82, or 82 82%, fat was like 40 to 45% fat. And so that would be a significant fat reduction. And according to the patent, it works. But as the Stasi and I both know, any idiot can write a patent, even if stuff doesn't work, and we'll get it, you know what I mean? It's true. A lot of people don't know this, but if you write a patent, it doesn't mean you can literally, if you write a patent, you never have to prove that the sucker works, you just have to make up a good enough story for the patent officer to believe that you come up with you know, in fact, people have patented things that are physically impossible to do. And they slipped it past a you know, a patent officer who you know, I don't know High as a kite or you know, drunk as a skunk or whatever, it wasn't paying any attention. And and there are people that forget that who collect these kind of absurd patents as kind of little things anyway. So let's go on to the second question.

Second, in order to keep the potency of rarely used spices, hello, pink peppercorn, I stored those in the freezer, assuming I keep counting, assuming I keep condensation at check, is there any reason repeated freezing and thawing my heart them? And is the same true for nuts?

Nuts? Okay, so to look up my suspicions, just ask that you'll enjoy this I think I looked up UC Davis's PDF on not storage. And you know, UC Davis, they know from nuts, they state the safe handling of nuts. How awesome is that as a PDF title, the safe, the safe handling of nuts, gently, gently, I believe is the is the anyway. So the point is is that and McCormick if you look at what McCormick tells you, McCormick tells you not to freeze dry spices just because it's unnecessary. But let's break down what's going on here. There are several things you need to worry about when you're when you're dealing with spices. So in general, dried spices are those things that have been deemed for millennia, in some cases to withstand the rigors of shipment on boats and long storage and still retain potency. And as long as they're kept whole Knockaround. You know, for long, long periods of time. That's why they are the spices that we use, because they are items of commerce that can be shipped over long distances. So they tend to store rather well without any sort of like, freezing are for duration. Now, most you are going to extend the life of these things where these things get damaged is a yes, they will evolve lives, their their aromas off over time and decrease their potency. Some of them will also probably alter in flavor over time. But you have two main things, you have water damage due to condensation, which is obviously enhanced by cycling through different temperatures where you get condensation on it. So that's why I repeatedly bringing it in and out of cold can be problematic unless it's stored under a vacuum. So if it's stored under a vacuum, you can bring something in and out you're not going to get condensation because there's not any extra vapor in there to have water that can damage it through repeated freeze thaw cycles. But I doubt you're going to get that much of an advantage on that versus just storing it in a vacuum cleaner. Also, remember every time you suck a vacuum, you're sucking volatiles off of it now, are you really going to notice I don't think so. But a good way to do this, if you really want to do it is to vacuum these things into smaller packages and keep them back down. So you're not repeatedly backing and unpacking them time and time again. So that's in terms of keeping but the other thing and this this is where you know, the some spices, but also DS and that's ends like seeds and things like this. Yeah. Are are important is rancidity, right? So your nuts are going to go rancid if you leave them out at room temperature for a long time. And in fact, I just had an interesting a pack of black walnuts American grown black walnuts. I'm not I'm not going to get into that joke anyway, but like they like a cat family show. Much Jim Lee. How long did it take us to get tell Jim that it's a family show?

Yeah, that was that was a family show.

I think he was surprised as a family show. And then like he just you know, it's just not in his nature to turn off the bleep bombs,

you know, in his Bernie Sanders impression was excellent. Well,

that's what Yes, we also had to be like it's not a political show. Not a political show. Family Show You can listen to it, I don't care what your main within reason I don't care what your political beliefs are. But, you know, anyway, back to the saying nuts, so they're gonna go rancid. In fact, I've got these black walnuts, and they had gone rancid in a really kind of interesting way to us and you will you hear when we ate with Paul and Don those? I think Thomas here those ants Did you eat one? Yeah, remember how disgusting they were, but like breezy and like, like but fruity, greasy? Well, you know, most of the time when I taste rancid nuts, it's more that cardboard kind of rancidity that you get with oil where you can taste oil and see that it's gone off. It's getting rancid. But these walnuts had that fruity rancidity was so weird anyway, so they go rancid, very obviously. So you're going to want to store your nuts in a vacuum if possible. And nuts are good in the freezer. But you also you want. Like I say if you store it in a vacuum and you can get rid of the the air, you're not going to get condensation, even through a couple of freeze freeze thaw cycles. But other than that, I would say that airtight storage and buying them whole and buying high quality is the way to go. And unless you're cooking professionally, so if you're cooking professionally, you know, people in general, it gets depends on what kind of professional cooking if you're dealing in a large kind of institutional environment where you're expecting someone to follow measurements, like you will use five grams of pink peppercorn, right, then consistency of your pink peppercorn over time is super important. But if you're just cooking, or even if you're a real cook in a restaurant, and you can adjust on the fly, typically, these kinds of spices will just lose potency over time. And so you can just jack the quantity. This is why like we were talking before when Kenji was in and someone on the internet said that Bailey's don't have flavor. Remember that Jack? Do em stars moment. And, and I was like, Yeah, you're Yeah, it's wrong. Just use more because you have crappy ones. You know what I'm saying? Right? And so, a lot of times, I think you're probably better off just jacking the quantity a little bit. I mean, I know I do that we most of us use those kinds of things to taste anyhow. Right. Okay, so what was the other we had another question in from Norway, right. You sent to me last night. Okay, yeah, while we're while we're looking it up? No, but they weren't two separate emails. I lost any changes I made to Mavis. Yeah. So anyway, so why don't we go to commercial break? We'll get that question. We'll come back with more cooking issues

and the break song here is called Forks by slow roasters. We'll be right back

nettle meadow farm cheese and spirits pairing is a celebration of good food and beverages in the newly restored barn loft event venue at nettle meadow farm in Thurman, New York. On Saturday, June 18. Come sample and savor then buy your favorite cheeses and beverages to take home. Nettle meadow cheeses have been praised highly in national media, and have won prestigious awards from the American Cheese Society. Tastes samples of goat and sheep cheese is paired with an array of local regional wines, beers and ciders. You'll never forget your first sample of rich creamy Krunic nettle Meadows trademark cheese in Esquire, our very own and Saxelby said Krunic it may very well be the sexiest cheese in the USA. Nettle meadow Farm is a goat and sheep dairy and Cheese Company in Thermon, New York just below crane mountain in the Adirondacks between Gore mountain NORTH CREEK and Warrensburg. It's owned and operated by Lorraine Lim biasI and Sheila Flanagan, both have a great love of animals, artists and cheese and the unique challenges of farm life. Nettle meadow farm was originally founded in 1990. And it's the home of over 300 Goats, dozens of sheep and a variety of Farm Sanctuary animals. Again, the cheese and spirits pairing is Saturday, June 18. For more information and tickets, visit nettle meadow cheese and spirits.com. That's n e t t l e meadow cheese and spirits.com

All right. All right. And we are back. So we had this question in oh, by the way, you can call your cooking questions into Cemani 4972128. That said 184972128 this in from Arnie Olson. Hey guys, and thanks for great show. I have a question about Lyme quad lime quad. Remember the lime quads. They're like, You know what the lime quad is? I don't know whether it's technically a mix between a kumquat and a line but there are these little come quality things to eat the whole thing like lemon lime, right.

kumquats really what

what are you gonna Stassi on me?

A little bit I don't know. I don't like eating the the Ryan you know,

but the Ryan's the best part of the complot Yeah, that's where all the that's where the you know that the fruit I first of all, I happen to freaking love kumquats, like. I completely denuded Harold McGee's kumquat tree, and which is a gross sounding sentence I know but like it was I it never came back from what I did. I just wiped it out, just like that basically just like sat there and chewed on the whole plant until the kumquats were gone. And then when the Stasi have inherited and I visited Jean, Lester's citrus farm, we were bathing in different kinds of kumquats and lime quads and stuff. Remember that? But I think I liked the kumquat better than the lime quad. Yeah, I like a good old fashioned orange colored kumquat. Jack, I feel you need to give the cumquat another chance. Yeah,

I'm open to it. What? How not hardline on these things? Like the last time I had kumquats? I don't remember like loving them. How

did you have them? Well, whole. Do you like sour things?

Yeah. I might have just had a bad batch. It's possible.

I guess. You know, what I don't like about it is like, like, like, every once in a while the seeds will tick me off. You don't I mean? I don't know. What do you think about biting into a kumquat seeds does not good? Not good? No, but I love I love it. I don't really cook with them. I just eat them. We've tried to make cocktails out of them. I've never been like, Oh my God. That's the best cocktail I've ever had. I've made garnishes with them. dump a bunch of candy them. Yeah, but I think they're best just eaten. You know what I mean? Anyway, don't want to think

the last time I had one. It was a garnish. Yeah, yeah. And it might have just not been like the highest quality you know?

Yeah. And plus, what was it garnishing Do you remember? I don't. Yeah. I've been I've question about landquart I've been fermenting all sorts of things lately, and I threw some lime quite wedges in with some chilies and Turkish sour green plums. I'm not going to try to pronounce the Turkish word here. Jezebel, Eric devisee, I guess is what it is. I've actually had it's the ones I'm thinking of. They're like they're in season. I forget when exactly their seasons when I was in Istanbul is when they were in season. And they're good. And you know, remember we had you know, really run around now okay. But here's the here's the liquid has become a lot more viscous than what do you think about the word viscous than I've experienced before? And the only differing thing this time we're like the lime quats. The plums haven't behaved like this before, so I assume it's not them. I've been able to I haven't I haven't able to find anything online about hydrocolloid properties of lime quad, or cumquat. I used to Brian have about 4% salt, the change of viscosity happened fast, before any significant drop in pH can have occurred after a few hours and it hasn't changed after a month. Any ideas, huh? No, that is really weird. I know that Harold McGee has had snotty preserved lemons before like they've gone like as preserved lemons have gone all snotty on him. But that is probably due to halophilic bacteria that were causing making some sort of mucilage so typically, like, I wouldn't imagine that the limes oh, here's an interesting thing though. The limes are far more acidic than the plums are right. I mean, the plums are acidic, but the lime quads are more acidic still. I wonder. I wonder if you I wonder if you as a test just took some of the plums and jacked the acidity up a little bit to the same kind of acidity level you had. I wonder whether it's just some sort of weird pectin phenomenon like you have solubilize some pectin and then when you lower the acidity it's doing some sort of like pre gel or set or something like this. Because that might my guess is is that it's not an aspect of the citrus itself. It's an aspect of the acidity of the environment dropping with the addition of the of the lime crop up, you know what you said it wasn't there wasn't a significant drop in pH. That must mean you've been measuring it and measuring, you know what the pH was? So I don't know I have never heard of any weird hydrocolloid property in Alon quad or any anything else. But maybe some people in the chat room have a something to say. Now remember, my lime quad experience is solely based on the Stasi and I eating the hell out of them out on Jean Lester's Farnum I've never shopped for lime quats nor have I sourced lime quads. Or, you know, the only sort of coop that I've sourced is is kumquats. What was that drink name we're gonna make for that kumquat thing that Derek remembers last name. Grant. Yeah, what was it we'll figure it out. We have a kumquat dish, quiet drink at the bar. And Anastasia came up with an awesome name for it, which is not the name that you can order from the bar but was like something in the cramped clots was it was like just Garrick. Yeah, hysteric Yes, something Eric and Derek in the cramped class. Anyway, so the answer is I don't know. We also had someone write in and want us to look at the John Oliver. What's the show called This Week? This week tonight,

something like that tonight

this week tonight or something like this tomorrow yesterday. Tonight this week is a funny dude. Anyway, he did something on on science that scientific studies and foods specifically that someone wanted us to read and look at rather and comment on. And I have to say that I think it was hilarious. Everybody should go to John Oliver's website and look at his 22 or 23 minute rant basically, on how crappy most food science studies are and how they're mishandled by the media. Last week, tonight, Last Week Tonight, it is I think it's pretty much spot on I've been like it's a subject that I plan on going more in depth on. If I ever finish or start writing the book that I'm supposed to write, I'm gonna have a chapter on kind of the, what I consider the pyramid of garbage that most of these a lot of these studies are based on, but I don't want to go into it now. Because if I go half cocked on it, someone will call me out and tell me that I'm a terrible uneducated fool, right? As has happened before, as has happened before. Okay, so that's that those are the questions that are in so now I'm gonna talk about some stuff I want to do first of all, Miss Darcy Garcia. I'm going to redo my outdoor cooking situation again, right? Because no matter what I do, I cannot get in a situation where people will be in the same freakin area wet while I'm cooking. It's it still is completely anti social, like my Tandoor is like crammed outside and almost hanging out with the tandoor is, you know what I mean? I also like you know how to you know how I'm cheap. And yeah, she's nodding her head up and down. Yeah. So everyone, you know, the big thing over the past couple of years people want they want a fire pit, right? Because we want to hang on the fire. I did so but I bought the cheap one, right from the Home Depot. It's called the cowboy grill, but it doubles as a grill. But I'm like, I'm never gonna use this thing as a grill. I actually use it as a grill because now I have those benches around the grill. Remember, the chainsaw, the tree fell down. I cut all those benches with the chainsaw. Because, you know, I think chainsaw art is like, you know, I like I'm not good at it. But like I like everybody really likes playing with chainsaws, don't you think? Okay. Would you like playing with a chance of No. You have no desire to play with change though? Jack up? Yeah, totally. Yeah.

My I used to have I used to like not wake up when I was kid. You know, I'd like sleeping and stuff. And my grandpa once walked into my room with a chainsaw.

Wow. revved it up. That did the trick. Wow. Where's grandpa from Sicily? Nice. So like crazy. Sicilian grandpa with a chainsaw. That will get you up? Yeah, that'll do it. Yeah. Yeah. Anyway, I like chainsaws. I have never have not yet been severely damaged by one. Thank goodness. Anyway. So I had this cowboy grill. And I have to say, you know, I'm a big fan of the vertical grilling and the tandoor. But I was like, I'm going to try to cook something so people can actually hang out with me while I'm cooking. So I have all the benches. So those things actually cook like a monster because they are like, imagine a weber grill that is like two and a half feet across. Or more how big is this does like three feet, it's like three feet across. So what you do is the way you use this, and so I'm actually recommending this as a cooking implement strangely, is you take a chimney, you take a chimney starter for charcoal, you fill it full of hardwood charcoal, I use the cowboy brand, because it fits with the cowboy grill. Actually, it's just the one I use the red one. And you actually see a couple of news Royal Oak and you pour it into the chimney thing, you put one thing of paper underneath you light it with the torch, and the cold start after like 20 minutes, we've all used chimney stars right now. A chimney starter is in no way shape form kind color enough charcoal to cook on this thing because it's like, it would be the equivalent of putting like two pieces of charcoal in a Weber right? It's like nothing. So what you do is you dump the chimney down and then you build your teepee of like, you know how big is that size across.

genders, right,

you can take like your two inch sticks, and you layer them like a teepee over the burning coals and then you take your big pieces of like firewood that you use for fire, and you make another tip around that. And because the coals are so hot, the wood lights in like in less than like 20 minutes, the wood is already so on fire that you can spread it out over the entire thing. And now you have like a three foot circle of instant death that you can put the grill on top of. It's just a freaking monster. Like it's such a friggin monster. I did blue fish on it. So like I put you know, I have those I have like infinite kinds of like skewers and baskets for my tandoor. So like I you know, I'm doing it and I was like man, this sucker really freakin cranks. So, I would say if you're a fan of Weber style cooking, go get you a cowboy grill if you really need to cook for a lot of people because there's no one like waiting around to like swap stuff off and on the Weber Grill. You I know everybody hates it right. And so the thing about the cool thing about this is it's got a little swing over. Great. That's like a warming grade. It's like a second level above the other one and you can kind of adjust the height of that and it's got to swing over for a boil kettle, right? So it swings over. So what you do is, but, you know, like a lot of people what they want to do when they're grilling is they want to switch the height of their grill up and down to adjust the heat. I find that cooking with the tandoor what you want to do is get a uniform kind of like high heat, although I don't know, I don't know whether it's talking on air or talking later with Jim. I've lowered my I've lowered my super high cooking temperatures pretty much across the board. So now with my Tandoor, I kind of do a first burnout low then I put all my breads in my nones because I find that mine was talking about this on air Jack. I think so. I was talking about lowering the temperature of the to bake the nones.

I think so says she wasn't here. Last week, she was

in my anus during the whole show. You know,