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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Today's program is brought to you by Whole Foods Market for more information visit Whole Foods market.com.

I'm Laura Stanley, host of inside school foods you are listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you liked this program, visit inherited radio network.org for 1000s more.

This is Dave Arnold, your host of cooking issues coming to you live almost 12 on the heritage radio network from Roberta's pizzeria in Bushwick. joined as usual with Anastasia the hammer Lopez, how're you doing? Good. Yeah, we got Jackie molecules in the engineering booth.

What's up? We got ice cream sandwiches on the way same time it is we also

think David's over there.

Did somebody say sandwiches?

Yes. Well, we also have we also have Peter. Peter that Kim Kim Master Kim wipe the captain Kim from the Museum of food and drink here for all of your food and drink. Let's uh Kim. Kim wipe is the laboratory version of Kimble and Clark Kleenex is that are used in laboratory environments can wait. And Peter Kevin just crossed the line as usual habitual line stepper and made an obscene gesture in front of the fellow who luckily is texting eating as pizza.

Oh man,

is there anything more depressing than a dude chugging a glass of red wine by himself with a pizza texting? It's like if you're just having a glass of red wine, and the pizza,

it maybe if it were like seven o'clock it'd be a little more for you. It's noon on a Tuesday.

It sounds like a like a Billy Joel song.

It's noon on a Tuesday. You

should rewrite that it's not it's not five o'clock on a Saturday whatever. What was it?

I'm texting alone.

Peter Peters using his flamenco skills but many of you might not know because Nastasia while she loves to share other people's personal information on the on the radio program doesn't share her own. It was her birthday yesterday. No, it was Sunday same. Anyway. So Booker, oh, so you don't want this stuff

that's from Booker. Not from you.

You don't want stuff like okay, yeah, yeah. Oh, so Booker Booker wanted to get her Sour Patch case. And then DAX wanted on the action. So and then, you know, Anastasia and I our favorite shopping area is the as seen on TV section of the local CVS or was going to Stasi goes to CVS because it has close proximity to her I go to a Rite Aid because you know that that mentioned already the new rite aid, the the Rite Aid, they've gone there, buyers aren't local. I didn't buy the story, but they like the there's an entire section of garden tools in the in the Lower Manhattan Like Lower East Side, Rite Aid, there's a whole section of garden tools and like hose accessories for your pocket hose. Don't get me started. There's like a, there's like a it's called a hose holder. And they get yes to habitual lines to computer, but I was like, Who the hell is gonna? Like we're not fancy parts of Manhattan like Anastasia who's part of a community garden? Ain't nobody needing hose hose implements? Right? Actual garden hose implements down in my neighborhood, but I saw something that actually I've always wanted to buy because it horrifies me but I can't buy it for my own use. So I got it for Anastasia and we'll talk about it oh

my god. Yeah,

yeah, tell him what it is does milk it's the dump meal cookbook I've got I purchased the staff here the dump meal cookbook and luckily luckily folks in that same section because I know that Mr. Garcia Lopez does not have a crock pot home. Oh no.

Oh.

New York apartment sized proctor Silex tested proven Rite Aid bought crock pot fix for two for you and marks dice so like I want you like well yeah yeah so you know I think that like it we'll see what the people in the chat room think but so the idea of don't meal don't don't meal what's the lady's name who wrote don't meals Kathy Mitchell Kathy Mitchell author of don't meal also had the other cookbook don't cakes dump? Like get her on the show? Yeah, so my point is is it like it's kind of a horrifying concept by by like three cans of this and like a hunk of add throw it in the crock pot walk away and then when you get home from work, you have a meal right?

I'm gonna try it so anyway, so

I think that people might enjoy Anastasia highlighting a recipe maybe like once a week or something making it like actually trying to eat it and Stasi Lopez styling COMM And breaking down the dark meal for us. I mean, maybe look maybe I'm fat. I know this lady is making more money than we're ever going to make on anything that we do with adult meals and you know like so while we weren't around at all like We're all worried about little nuances of flavor and production and stuff it's like no don't

don't have you had an idea as good as dumped meals.

No, no, no apparently I have not apparently I have not the dump meal so maybe you can look through here while I'm talking about chili Yeah, no you won't because you want a human

being to bean chili I thought when you give a number like that has to be an odd number

she has to been Chilean native to come on there's no such thing as a to be chilly

357 You know something is yeah, we're not number Yeah,

how many beans in the salad? It's never like a no for me No. Number of beans and it's just like pizza with

beans and grains. Really grains as well. Yeah, multigrain bread. 11 grain 13th grade nine grain never like six grain. It's true. Yeah,

that's true. You know, but sometimes in other words, like if you only had two grains in it, you just wouldn't call it out. No, you multigrain that. No one has like dual grain but here's

one spicy orange chicken nuggets. You put it all in the crock pot, frozen popcorn chicken baits, teriyaki marinade. Three quart 3/4 cup orange juice concentrate. Some orange marmalade, sriracha and orange peel.

orange peel. Why are you going on fancy all of a sudden? Optional

have a few things happening here. There's an Ice Cream Sandwich delivery that just happened and I also have John Lee on the phone

all right, we'll take some time leave while we're while we're getting the ice cream ready? All right, Don Lee you were on the air. How's it going? Dave going on right going a little better. Now. The Stasi is cooking up something in the dump in the dunk pot. Who's caught the crap?

Well speaking of speaking of bad business plans, I've got a business proposition for you that is worse than your deli belly plan.

Oh, do I've ever spoken about Delhi belly on air? Is anyone remember where they are spoken? Okay, for those who don't know, the idea is we go to places where there might be stuff in the local water that gives you severe gastrointestinal distress. We ship the water here to your locale and serve it to you in the comfort of your own home so that you can you know wrangle out your issues with your own toilet and your own doctor and then go travel with impunity that's the Delhi Belly horrible, horrible terrible idea. Right go.

So we take this to the next logical conclusion. Why get sick? Why not just had a fecal transplant? Oh, super poop.

Super poop. Well, have you read Mary roaches excellent book. Gulp. Yep, yeah, so in there she discusses Mary Roach excellent author, by the way. I like her books are phenomenal. She's very funny writer on science topics, discusses poop transplants and that fits in Peter quite well with your farm to toilet kind of thinking for the museum. But you really should you actually want to make a business of this. Don't you still need to get people sick?

I think you need to take one for the team. Go everywhere. Drink all the tap water everywhere and create the ideal Flora Fauna in your system, and then mark it your poop as the Super poop.

Wow, that is so hardcore. Like that might be the grossest thing we've ever discussed. Do we have a div a bell for the grossest thing ever discussed on?

I don't think I have a bell for that. I don't know like a gross Bell. I'm like, wow, I just have this

is there such a thing Jack? Is there such a thing? Jack as a sad cowbell.

A sad capital. I don't know.

Can you imagine what a sad cowbell?

Let's see. Let's see if I can do

that still too. To steal to like it needs to be like, like muted somehow. Yeah, we'll work on it. We'll work on the sad cow with this. Yeah, that's even. That fits super

poo. That's what your bowel movement. Yeah.

All right, Dan, you got anything else for us? Otherwise, I gotta go eat some ice cream sandwiches.

I just want to do a quick rant to say that I'm really mad at all this native advertising emceeing I just found out that Hellman's Mayo has trademarked the term strange which is getting celebrities to talk about weird sandwiches. Hashtag strange what

Wait, what? First of all, what to Hell is a strange which any sandwich? It's odd. Apparently, do you put money? Do you put mayonnaise? Do you put mayonnaise on a Cuban sandwich? I didn't know that. That was a thing. And then I heard some people were like, No, you gotta put you gotta put mayonnaise on a Cuban What are your thoughts guys? Manny's on a Cuban? Nope. I don't know. No, no, I like better. I like mayonnaise quite a bit. I from time to time will purchase the Hellman's which is known as Best Foods mayonnaise for those of you who are west of the Rockies. I think it's just west of the Rockies. Yeah, I don't know. I don't know what I think about that. I don't think sandwiches should be strange. I think sandwiches should be delicious. It's my feeling.

On Twitter for St. You'll see a lot of advertising with recently. Patrick Harris just posted some things. But why is he showing relevance?

I don't know. I like Neil Patrick Harris as well. So I'm going to assume that he just likes the product. I will I will do some research done on Neil Patrick Harris is sandwiching sandwich and stuff but in my mind. Doogie Howser can do no wrong I mean from Doogie Howser to Starship Troopers. You guys are new. You want

to hear this strange, which he made all right, Hellman's peppers, garlic, thyme, all spice and coconut.

First of all, what kind of type ours Well, first of all, what kind of pepper doesn't matter? I mean, what kind of coconut what are we talking here? I can't think of any combination of unsweetened desiccated coconut and it's kind of like a neutral thing. And we think we use that all the time and savory. Right. So what do we got here? What kind of peppers?

I don't know.

It's also worse than that. It's not bread. It's Antonis. Oh,

that's bad to do. Yeah. That's not a good idea. I mean, who knows? Maybe it tastes good. Not a sandwich. Testoni is not as Testoni is not sandwich sized. It's a cracker size. Peter, do you consider something between two pieces of cracker a sandwich?

You don't get me started on this. But no. Yeah, yeah. Yeah,

I don't I don't either. I don't either, man. No. So are we adding revenue to the sandwich is Oh, that's very strong. What are your feelings on? Do you require leavening for a sandwich?

I think there's a continuum and I would say leavening puts it in the more sewer camp of being a sandwich.

Right? So in other words, there's a gray area. So you say

you got to take into account the the bread of suffering of affliction. Matzah

give it they didn't have time to make a sandwich. They were running through the desert trying to escape they didn't have time to make a sandwich.

They didn't have enough time to make bread to put some meat between two matzah to carry it's it's easy to eat in the desert while running from the Egyptians. Can you deny them there?

They had to bake the bread within like 10 minutes of the water hitting the flour. They're not gonna have time to sit there and slice the pickles and put on the mayonnaise and all that other stuff. You know what I mean? I think you're like you're out. You know? You're supposed to be if it's affliction, you're like sandwiches like a height of delicious right? So like, if it's supposed to be affliction What the hell are you doing? You can't eat? No, no, man. I mean, no, no,

my point of view.

I like cream cheese on a matzah.

If you have unleavened bread, but it's but the shape of the way you're structuring this thing is actually a sandwich like a slice of unleavened bread. And then stuff that you're doing on a sandwich and then a slice of unleavened bread on top that could qualify as a sandwich however, the other but if it's wrapped around it, then I think you're starting to move into more like,

here's another thing we're going to add right like whether or not something is technically a sandwich, it's kind of moot and by the way, we need to get these ice cream sandwiches that are gonna go but the point is, is that there are sandwiches that may be your sandwiches but they suck and here's why. A sandwich you should be able to pick it up because remember, open face sandwiches are what not sandwiches, if because they're literally not sandwiched. They are layered there. It's topped it So I don't know the point is, is that you should be able to lift the sandwich in the air and take a bite out of it without the without it shattering into a billion pieces and raining down onto your lap. So matzah doesn't qualify. MATA is like a big piece of shatter it just you crush it and it shatters. I would have to agree. Yeah. Snot right. Matzah peanut butter. Delicious. Peanut butter and jelly on a matzah. Delicious. Not a sandwich. Lots of pizza, not pizza. Delicious. Not a sandwich. Even if you snap it in half, you know I'm saying. Anyway. That's my feeling. All right. All right. All right. All right. So we have some we have some ice cream sandwiches here from milk cult, milk cult, DC, which we've been following them on Twitter for a long time. I've never actually met them. And I think I was actually going to be in DC on on Friday. I was going to maybe stop but um, it isn't. This is a Ziploc bag. I think someone pilfered some of the sandwiches these are was sent to the show because we did a session where let's see how many you can eat. Now I didn't realize I was gonna go into that I was a young by the way my wife doesn't allow me to do that stuff anymore. vanilla chocolate chip. Yeah. Now Jack informs me that in the trip and I can see they were slightly melted and re melted

I would say there was like a 35% melted happening you know

35% melted Yeah. And then we you know threw them in the freezer so so there Yeah, yeah, the lack of crystal even a little bit not like all the way you know. Peters always gotta hate Peter. You know, Peter is like a baseball season. Yeah, Peter, you we told that story on the air right?

We were at somebody's wherever we were in a summer we were in somebody's like, favorite restaurant where somebody's feeling around in Williamstown, somebody's favorite eating so in the Stasi explain this. And some professors took us out to their favorite restaurant. They asked Peter what he thought of the food and Peter said, undercooked in overseas and overcooked and under season. Oh

no. Thanks, Dave. I don't want any ice cream sandwiches. Good. Excellent. Good. I'm glad you don't.

Well, you got a thing of ice cream.

I guess you've covered something. It's hard to talk while you're eating an ice cream sandwich. It's fast. You're gonna have to talk for me explain what you're taking out here.

I took out a tub of vanilla ice cream. And now I'm trying to separate other sandwiches and use coconut

kefir.

I don't want to spoil my appetite.

Really? You are making an ice cream sandwich from freaking Washington, you're going to eat it. Now clear? What flavor do you have?

I don't know. I don't know if this is

just as you said, she's got the best one. At least not that one. The one that was closest to the ice pack vanilla. No,

I see vanilla beans. But it could be vanilla bean matter of course, right.

Well, why don't you explain that little bit of nanny poo to the audience while I'm finishing my sandwich?

No, I mean, this Dave actually loves telling this story. And it's really your story to tell Dave honestly. But apparently in a lot of Vanilla Ice. We tend to Dave and Dave all around cooking issues. And I want to tell you about my story out loud, but it'd been better in vanilla ice cream. So it turns out. So it turns out that a lot of the little black specks you see in vanilla ice cream are not really they don't serve any flavor purpose. They're just this stuff called vanilla bean matter, which is just this byproduct from processing vanilla. That has zero flavor, but it just has the little brown specks of vanilla bean in it. And you can put it in ice cream to make it look like it has more vanilla in it. And apparently Dave went to a flavor house was it?

Yeah, yeah, in fact, and I don't know whether we want to call them out but they're one of the people who helped us on the exhibit. Well, now he's eating and so like I went and took a big spoonful of this stuff out of the out of the barrel and it basically just tastes like kind of like a little bit like a tea like a little bit mildly vegetal. This is even this has nothing to do with eating so I've already plowed through one sandwich by the way so that's how long it takes me to finish one I keep going to France to talk I'll eat one another one during break and then we'll talk about it but the Stasi will follow me it's kind of food related this laminate thing a jack has Jack has put you know being a musical style person is is definitely falling in.

I mean yeah, we this is coconut.

No not the one you have in your hand.

No That one I would rather eat that.

No. What? I would rather eat the bucket. All right cheese.

Dammit spoon. We can make that happen.

So demanding are so demanding. By the way, one more note on the dump meals before we go. Oh, can't take this lady. Anyway, bear goes. One more note on the dumped meals. This this woman. What's her name again? Do you remember Kathy mentioned Kathy Mitchell has slow cooker recipes for pork tenderloin. So

you see on Amazon that

I think part didn't realize what I ate at that restaurant.

Here's what that's your fault for ordering in full. But like the thing is, is like I think at the end of a slow cooking a whole pork loin right in the in the cooker, I think what you do is dump the sauce off, eat the sauce, and then use the pork loin as a brillo pad to scour out your slow cooker because that's about how usable it's gonna be at the end of that pork.

I use that as a Pumicestone.

Yeah. Oh my God, my. My thing didn't modify. I don't have today's radio questions. I'm gonna have to do it. I'm gonna have to do it by do have the questions. They're just the one. Now there's two. Oh, yeah.

What have you ever thought about lemonade day? Did you have something there?

Just want to know what you guys thought about I notice dasya follows Beyonce and Jay Z. And you know, you're into that.

No,

that's a lie. That's a lie.

Like on Instagram. I do not.

Oh, no. I mean, in real life, you follow? And like your lady happened to be

somewhere I was. Yeah. And okay. Whatever. Whatever.

I had issue because somebody I heard somebody the other day was like, Yeah, Beyonce is like the new prince. I'm like, Yeah, after she maybe if she learned how to play 10 instruments. Wow. Wow. I mean, come on.

Yeah, this is the first episode we had after principle. I couldn't believe that. What's your favorite print soundcheck? Well,

that's tough question. I've been listening to a lot of more standard time for the past week, actually. Yeah. What's the song 777 9311 If you know that one. That's good.

I'm a fan of a house quake. You know that song? Yeah, that's good. I like house quake. And I like the Black Album because I remember back when in the in the 80s. When I was in high school. We went I think was the 80s Yeah, went we went down to St. Mark's place. It used to be a place that sold bootleg cassettes on St. Mark's and bootleg actually LPS right and was only available bootleg right. I don't even remember the name of it. We always it's like it was upstairs. You know what I mean? We would walk up the stairs to that like second Florrie shop. And it's all these bootlegs and we're like you know kids, you're like, oh my god, it's illegal. Why is nobody busting these people who and you buy bootlegs and Prince had a whole and the times blew my frickin mind right? Prince had a whole album The Black Album, which he just never released he did it he finished it compiled it never released I think he later did actually I think later was a few years later yeah, but like back then it was like the idea that like someone would compose a whole album and then just be like net crap on it. And then not release it was like, like and the citizens song in there called Bob George they listened to a lot. There's been but then bam, bam, bam, and bam. It's all this crazy now that song No, Bob.

I think Prince single handedly triggered my entry into puberty with a song cream.

Whoa, that's way a lot of information while you're sitting there pounding ice cream sandwiches and making lewd gestures little blue gestures before hearing before he totally made a lewd gestures no

lewd gestures. It's a lewd gesture.

Total new gesture every day I have to deal with this people please this man runs a Food Museum. He believe it all right. Hey, could you get us going? Good luck on the centrifuge. By the way we have the what the hopefully last prototype rotor before we can like figure out and approve what's going on. So should be some updates soon. That's coming what next week? I can start testing with it. Oh, I do not envy any of you that have to make items across intercontinental item manufacturing is oh such a joy. Right. Yeah. Good luck on the centrifuge. I have my duckets ready to slap on the pre order form. So my grocery store so this is now the here comes a question. So my grocery store only sells cream in pints. At the rate I go through it I tend to only use half before it spoils. Any tip on how to keep cream fresher for longer or fresh for longer. I primarily use it for seasoning coffee is lightning coffee. I would guess I would use about a quarter of a pint a week maximum. So I need a pint of cream to last a month with quarter pint drawdowns I've tried the room temperature stable many haven't half but the flavor is overly cooked caramely and not what I'm going for. So gross. Streak gross, gnarly, nasty, fresh sweet cream flavor is as the best if there's nothing to be done any recipe suggestions to use up the cream before it spoils every week or two. Thanks for the great content, Chris. Oh, Chris. Chris, listen. Listen, first of all. Cream least in my supermarket cream is actually vastly more expensive in the pint and half pint things and vastly cheaper in the full court. So it's like you're paying only like if you're buying like a half pint to a quart. You're only paying double for the whole court versus a half pint. Now once you have a quart of cream on hand, right? Then you can use some for your coffee. And then you can do all kinds of fantastic stuff with the rest, butter. Right making your own butter is Fanta is delicious. It's rewarding. And you get the buttermilk for cooking with pancakes or whatever muffins or whatever I don't know what you cook Do you cook pancakes Do you cook muffins, any kind of baked good, right? The butter is delicious as butter right on bake with that butter but that butter is great on bread and stuff like that if you have a Kitchenaid it's pretty easy to make. It's got to remember when you're doing it. You want to coat the you want to coat the plastic wrap around the bowl, so that you put plastic wrap around the bulk that's going to spatter right as it goes and use the use the cake mixing thing and not to balloon the balloon is going to become a kind of a I think don't use that. Maybe I use the blue. I think I use the cake because I think the balloon gets all nasty when the butter breaks and when it breaks and turns into a big ball anyway, maybe I can't remember it's been a while. Try both. They should both work. Do it chill that way. Another thing to do is whipped cream. Hello, whipped cream is so freakin delicious. Who doesn't like whipped cream? Does you like it? Yeah. She's like, Yeah, what am I? I'm not I'm not Satan. I know some people don't like whipped cream on things. Here's some things that whipped cream. Like whipped cream on ice cream. Good. People say Oh no. It's like, it's like cream on cream. Yeah, good. You don't I mean, whipped cream on cake. Good whipped cream on. I don't put whipped cream on my breakfast items.

Oh, like pancakes.

I don't. Yeah, it's not bad. I just don't do it. I like whipped cream on cookies though. At nighttime. I like whipped cream on doughnuts at nighttime. Random morning. I like whipped cream on a spoon. I like whipped cream. Basically,

Dave Arnold's new children's book.

format. I listen. Listen, listen, people. Listen. If you're gonna make whipped cream at home, that's the easiest way to do it is like spike it with some sugar that's going to make it stay stable longer and put it in the EC canister under pressurization and lasts a long time in the easy thing if you have a whipped cream siphon and that's the easiest way to keep with whipped cream around so it doesn't spoil you don't have to re whip it all the time because if you whip it and put it in a bowl, it doesn't last very long. Now another thing there are many different kinds of cream. You should look at the cream you're purchasing. Okay, so the the the best tasting cream by far is just regular pasteurized cream, but it's actually increasingly difficult. I mean like oh I'm sure unpasteurized cream is the best right but of the stuff that you can normally buy standard pasteurized cream is the is the best tasting, but at least in the court variety, which is the way that I buy stuff all the time. You can't really get it because it doesn't last as long back you know if you work a food service, you can get that kind and you go through it so it doesn't spoil but when you're buying and I forgot I didn't look at the small containers but if you buy the quart sizes of cream fresh cream. They're a high temperature pasteurized like you they're like ultra high temperature pasteurized cream and they should last a month I looked it up I had my Dropbox didn't update. So it didn't come through but I think that those things will last a month and now you have to go through a whole quart and a month instead of just what do you say half pint or something? Yeah, yeah. Keep it in the back of your of your fridge and then it should go on now here's another thing. You should start using cream in soups that is delicious. It's good cream soups, and then people could be like you're cooking with so much cream be like shut up you're eating a whole thing of broccolis little cream and it's suck it up right or wrong? totally right. totally right. And then here's another fact so there's a lot of argumentation argumentation argument there's a lot of argument say I hate that it's like I don't like the word utilize either it's like a bunch of extra syllables. You know? A good way to say utilize is use use use anyway. Jack What are your feelings on that have

any feelings on the use utilize debate? Yeah, I'll go with us you use Yeah, like Miley

carpenter who runs the Food Network magazine and is like, you know the editor in the family other than my wife who edits my books, obviously. My book is that whole family hates the word utilize because it's just it's it has no use the word utilize has no use over the word use. Unless is there some is there some sort of like a poetic unless you literally mean I am taking something that was not a tool and turning it into a tool that he didn't take Lee it

has been Yeah, that is a good use for that.

When does that come up? I'm utilizing my knowledge no, you're using it anyway,

as a tool tool, how would you use it in tool?

I wouldn't I mean as we utilize it, I use a tool I use I use a stick to beat you over the head. Well Beyonce uses a baseball bat to smash up that car say to utilize a baseball bat that's weak weak another one anyway I'm not gonna get well later on we can go into into magazine editors. Grammatical pet peeves because it kind of interesting using using two fram and things that aren't arrange hates that hates that they have everything from chickens to French fries and you're like excuse me not a range like what continuum has chicken on one side and french fries on the other. It makes no freakin sense and they don't have everything anyway. Of course it well that's how you know anyway so just stay away from those sorts of stay away from those sorts of statements. Why don't we get into this we'll be talking about cream, whipped cream problem with cream is is that cream that you buy in the store aside from whether it how it's pasteurized, typically heavy cream they know you're not going to use it very long and they know you're going to use it for a lot of different things they stabilize typically the hell out of it. So look at the box of cream on the side. And the stabilizers they use in the cream will radically change whether or not and here's the important thing for you in particular for what you're doing. Whether or not the cream is 100% freeze thaw stable, so cream as it comes out of oral after it separates butt cream as is given by the cow right if you freeze it and then thawed the ice crystals and so Harold McGee has a very good section on this and on food and cooking where the as as it freezes, the butterfat will form kind of sharp butterfat crystals the ice will, water will form ice crystals, these will mess with the fat globules, what are your thoughts on the word globby? hate hate hate cob, you all does have you the spores, right? globules and spores, the venomous nasty like this is like her skin is creeping if you want Anastasia to have nightmares, send her pictures of like leaf fungi. Don't do that. Yeah, well, I'm not saying that the viewers here listeners don't want you to have nightmares. And I can do that too. You do it.

You also have a whole phobia. There's you know, people who like can't look at like lotus roots, for example,

because I'm like, Oh, really great of holes.

You have that problem? Really? Is it ever since or like Poland,

Brooklyn, tripe, for example? Also things that

problem was cheese. The problem with truth was she's not Swiss. So you like it?

Swiss cheese a little

better. Yeah. Yeah, cuz it's more like a crater. Yeah, cuz you can see the bottom of the hole. He makes you itchy?

Yeah, that's the thing. People don't have this whole phobia. They get all itchy when they see all these holes real thing? Yeah, I guess so.

Is there a word for it? Yeah. Look it up. Let's see.

Where did that come from? Is it come from watching too much?

Translation here trypophobia

trypophobia. Like you're gonna trip.

Try P O phobia. Really can be tripod.

Right before my problem. My problem with tripe is is like it's delicious. But that smell is so indicative of like slaughterhouse smell you know? I mean, anyway, Intel you totally process it whatever. Back to cream. So so if I the way

I love that we're talking about cream after I'm said cream, you know, Prince

get a good get on top. Yeah. Yeah. Peter always had to take it inappropriate place as a family freaking shoulder. How many times had to say this?

Hey, Peter. I got I got something for you that you appreciate coming up in a second here.

All right. So cream. So this. So what happens when you freeze cream that hasn't been treated?

Yes, yes. Yes. Sorry.

You can keep talking. I love it. I love it.

We are more scattered than even normal. On today's show. Yeah.

Dave is now the desert.

Oh,

we can't get sued.

Oh, is that the amount you can do without getting sued?

Yeah, that's what I just said. I don't know.

If he has made that up. You don't know if we're gonna get sued? That's right. I just started cranking into it. Anyway, whatever. I was gonna try to explain cream at that point. But look. So if you don't add any stabilizers or whatnot, the as I said the butterfat will form little thing and the juniors that ruin the fat globules, and the ice crystals will do the same, because they're sharp. And you can read about this and McGee's on food and cooking. And that when you thaw the cream back out, probably won't break, but it won't have a lot of the same properties. I don't know about the whipping I never tested but I know that that kind of cream is not going to be as heat stable as it was before. So you're going to get a lot of fat separation, right. By the way. Well, I'll finish before but the but luckily, unlucky for some people, luckily probably for you. Most creams that you buy. Again, I haven't looked at the small containers, but the large containers the courts are heavily stabilized. Right. So I looked up two different ones on the web. I looked up or I don't have it in front of me, but so did from memory organic horizon brand. There's a stabilized with jellen GM, right. And so what Joanne GM does is they're probably forming a very light, a very light fluid gel with it to keep it safe. stabilize, but I haven't tested that one for free soft stability. But that might increase the freestall stability. It depends a lot depends on which jellen they're using and like and what ratio they're using. They don't say what kind of jellen they're using, whether they're using high, so low, low, high or low Azle Joanne, but then I looked at Land O Lakes, Lando lakes, cream and Lando lakes cream has a shotgun spray of stuff in it to stabilize it. So it's got polysorbate 80, which is an emulsifier. It's got mono and diglycerides, which is another most of our monitor glycerides. I used to use it more, I haven't used it in a long time. It's so your triglyceride is a fat right? So it's a you know, it's got three fatty acids on a glycerin thing. And if you break it, it's obviously it's lipophilic. It likes oil, because that is a fat, it's an oil, if you break off one of those fatty acids, right now you have a little bit of a water loving portion on where the fatty acid was attached to the backbone. And that would be a diglycerides break off to fatty acids. And you have two of those water liking areas. And so you get this what's called the amphiphilic molecule mono diglycerides, that can do some emulsifying. It is very heavily balanced in the favor of fat though. So you have to dissolve mono and diglycerides in fat. And you could do all sorts of fun stuff with it like thicken fats or make fat foams or all kinds of other things. But anyway, so it's got mono and diglycerides in it, which is going to increase, it's probably going to increase its whipping ability, the cream, probably going to help it on the freeze thaw. I don't know if the polysorbate 80 is helping on the freestyle or not, I'm assuming it is it's another emulsifier I don't really know as much about the functionality of polysorbate 80. Because I've never used it as a standalone ingredient. But lastly and not leastly it has Carageenan in it and Carageenan you know in these levels like it performs a stabilization similar to what Jelena is performing. And the other thing is long story short is with that poop spray of stabilizers and I bet you you can freeze and thaw that land the lakes cream and use it without without issue, the issue without issue and then I say there's an issue. But the problem is it takes a long time typically to thaw these things out. You want to exclude air. So it depends on how your freezer works. But like a lot of times even with liquids, I'll put liquids in freezers hippies, and then I'll get the air out with a Zippy and I'll throw those hippies in because they freeze very quickly. And I've noticed stars recently that some zip locks are crappy. I just noticed this recently like no no on honest to god zip locks I've had a couple of side seals go bad on me. Remember what were those brand zip locks that time when we did the the blender drinks with the item. And remember we got Oh, they weren't they were off brand that were they been having problems is that the double seal on the top, you turn it on the side and it forms a little spout and it's pours a little bit of liquid out of that top. So always invert your ziplocks after you seal them to make sure that you have a good seal anyway, exclude the air, Ziploc label, they freeze quickly that way, and they thaw very quickly that way. So you can just put it in cold water running in the sink and thought out in a couple of minutes. Because if you just take a quart of cream and put it in your fridge to try and thought good freaking luck, you know what I mean? It's going to take forever. Another thing I've noticed is that when you're throwing when you're using milk, or I have this situation where I put milk that was already expired in a fridge closed the fridge went back a week later and it was fine because the fridge hadn't opened or closed at all. So if you can keep your milk and dairy in the absolute coldest part of your fridge, so there's not going through a lot of temperature fluctuations that will last a lot lot lot longer. That's another another point. I had another point on cream but I don't know should we go to a break? Maybe I can think about

it. Yeah. And then I got a question for Peter that he can mull over the break. Alright, so give me a question wants to know if they have anything regarding sustainability at Mofaz and with that we'll be right back. Not that so.

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before we come back on another thank you to Christopher Tompkins Tich who donated on behalf of cooking issues. There are a bunch more donations that came in I gotta go through the backlog but I really appreciate that everybody. And we're back.

Alright, so Dave is right now racing to see how fast he can eat a ice cream sandwich. Anyway, so we had a question about Mofaz and sustainability. And yes, I mean, in, in short, sustainability is is right at the heart of what we're trying to do at mo fed. And I think the big challenge for us is that so far, we've only been able to take on one exhibition at a time. And the first thing we did was the Puffin Gan exhibit, which travelled around and looked at the story of breakfast cereal. And the exhibition we have up now is on the flavor industry. And so we've really only been able to and the way we approach things is we like to do take on really narrow stories and do a deep dive. And so we haven't had a chance yet to do an exhibition that looks at sustainability in a, in a big way. But we've been taking it on in our programs. And so we've done programs, we did something with slow food, for example, where we looked at some endangered food species and highlighted them. And so yeah, I mean, that stuff. That's all incredibly important for us, and that's going to come up in an exhibition very soon.

Peter, you got so political, they're like, Yeah,

that's good. I mean, you know, it's serious. That's a serious