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 Whole Foods Market, a dynamic leader in the quality food business a mission driven company that aims to set the standards of excellence for food retailers. For more information, visit Whole Foods market.com

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 Dave earlier hosted not Jimmy Carbone coming to you live on the heritage radio network from revertas pizzeria in Bushwick. I'm calling your questions 27184972128 That's 718497 to one to eight stars you like I put a little Broadway today did you see what that lady did know what you do look to you with disgusted look well because I put the Broadway my voice and she's clearly not a Broadway did you enjoy the way who

outside a customer customer oh cool

whatever like that seat was there to punish customers you know they only put people there that they hate only when they're not RadioShack gonna at least not when we're doing it right. I mean, you know, you know I'm saying so we are joined in studio today with Anastasia the hammer Lopes Peters having for lunch. Again this is information that the people in out there in cooking issues land I think don't need to know I think they

care. Yeah, he's not here.

Hey, by the way, odds are Peter Kim took a shower this morning. I'm saying you know what, at some point this evening, Peter Kim will go to sleep and then tomorrow he's going to wake up when he's thirsty as David Letterman used to say he will drink a cool refreshing beverage and it will slake his thirst I mean he's not going to be here to like you know for their benefit so what the hell do they care

people like Peter Kim I thought that that's fine but that's not like

Jack Are you with me on this at all joining the booth also a Jackie molecules

there's some Peter Kim fans in the chat room

what I'm saying like like that's even meaner than Peters got not going to be here with you. Let's

have stars doing. She's torturing them. It's like theaters gonna join us for lunch, but he won't grace you with his presence on the show. You know?

Wow. Yes. Okay. So Grace. So, unfortunately not joined via telephone today with Professor Richard Wrangham of the Harvard University apparently do you ever want one voice and they're so strong, so strong. I wish may 3, I wish I played like a trumpet or anything like brass so that I could put a hat over the front of it and make that noise. You know what I mean? It's just a classic. It's like in your face can hear that one more time.

You do have is a boat.

Oh my god, well see it. Look, that might be one of the reasons so here's the thing that doctor gave me like free rein now to do whatever I want. Like I can take up my amateur career in boxing and I don't have an amateur career in boxing with my I like my eyes, but then over the weekend, I literally tore a muscle in my arm ripping vines out of the ground in advance of them blooming. I actually I don't know. My wife is like, you need to go to the doctor and I'm like, What the hell are they going to do about it? My arm hurts. Like what does it torn? What does it torn thing feel? Like? Is anyone torn anything ever? Does anyone know what a torn thing that doesn't know of? I mean, I've broken things.

Malcolm says it hurts like hell.

Yeah, but is it possible that it hurts like in other words, like, I can move my arm. Like down and like this? I can go puberty. bibbity bibbity. Bibbity. Boo, right. Bibbidi Bobbidi. Boo, but I can't extend my arm. Whoo. Yeah, Anastasia shoulder. No, it's right. Like on the side of my arm. Like, I can't extend my arm. Like, I can't like punch Anastasia as much as I want to with my left hand. Or like do like fist pumps in the air of victory with my left arm anymore because of like intense, intense sharp pain.

If you tore a muscle. You could be releasing whatever that stuff is when stuff like there's some kind of Yeah, somebody told me that.

Okay, yeah, somebody you sound like DAX who like comes with them with the craziest theories from his dirtbag buddies. The craziest freaking theories.

Wow, dirtbag Buddies is great, bad name.

Oh, my God is the best, right? It's good dirtbag buddies. And I use the term dirtbag buddy so much that I've actually called DAX is friends dirtbag buddies in front of the dirtbag buddies parents by mistake. X is out with his dirtbag buddies. I mean, not your kid your kid is not a dirtbag. I mean they are you know what I mean? Yeah, it is. Oh, kids are kind of dirtbags. Right but we love them. Yes. Look, I don't know that we have time to get into the boat. Look, I was at the dump. Right as I am want to be at the dump. And I picked up a someone threw away a boat. Turns out it was a made for the Sears and Roebuck corporation in the mid 60s. It is a 14 foot fiberglass run about but the hole is fine. All I need to do is find and I found out later I can buy one of these for like $3.50. And I'm gonna have a tough time getting it registered because it has no owner and I can't find an owner and you have to. Yeah, it's like you can't just like suddenly show up at the DMV with a car and being like, hey, where to come from? I found it. You know what I mean? It turns out you can't do that with a vote either. Like, what is the dump gonna write you an affidavit? Yeah, yeah, that was dumped off here. Yeah, yeah. You know what I'm saying how you register a boat that doesn't exist. Plus, I had to do a lot of fiberglass work I had,

you could go to the Sears company. And you could give the thing you don't

know they don't make it's like Kenmore. They don't make any of that stuff. They don't make any of that stuff. And there's no online there's no online way to trace boat ownership because I have the old Connecticut registration number on it. Anyway, it's not worth the amount of time and energy I'm going to put into this dang thing. But I definitely want to get that son of a gun out on the water. It's got a really cool flicker front windshield is kind of robin's egg. It's really nifty. And the word is still good. It's got a couple of problems like nothing all the metal is stripped off by freaking scavenger freak shows. You know people show up at dumps with screwdrivers is take off little pieces of metal. I mean whatever. It's good business I guess whatever. Point being we have I have a couple of people remember remember Captain Jeff crazy Jeff in turn. Yeah, he's the captain. He is a Coast Guard. One of my favorite cooking guys Coast Guard lunatic he he used to Captain one of those rescue boats that can flip over in the water. Where in order to be on it registrant, you have to strap yourself to the top side and it capsizes and it takes like a full minute to flip around. You have to hold your breath underwater the whole time. He's the guy that married the judge in that he had a hearing in front of for some sort of crazy like to undermine our speeding ticket or some nonsense on his motorcycle. That's not a real story. It is a real story. And dude, the guy back when he was in the in the service was a was a demolitions expert. Guy's a straight nut job.

Wow. Love him on the show.

I love that guy. I don't know if anyone listening why this person doesn't have some sort of a TV show. I have no freaking idea looks

like what's the guy in The Big Lebowski his friend?

I don't know. I haven't seen it in decades. Who's Yeah, anyway, he we he went to the French Culinary Institute. And so you know, he's a he's a cooking guy as well. But I mean, man, he is like, he's like the Long Island version of Duck Dynasty without the beard. You know what I mean? He's like, Yeah, you know, I'm saying

we got to get him on the show. Yeah,

sure. I love that guy. Yeah, he's a good guy.

He always brings a gun with him.

I don't know whether he still has his concealed carry, but he wants okay, I shouldn't say this. But since it's all over, I think it's okay. He was once packing freaking heat. Got the French culinary under his whites? Who are you going to shoot in the head at the fridge column are plenty. Plenty. Anyway, all right. So we have some questions to get to. So we might as well get to them. Oh, you said Wednesday morning, I'm going to come on May 3, may 3 Hmm, yeah. Unless he decides to cancel again. You know, I was going to be very favorable towards him on not at me what his theories or his theories, but like there's some people who have come out kind of against his theories. I was talking about him last week. And I was gonna, like, say all sorts of unpleasant things about them. But maybe now it'd be a little man that really, you know, me, like, I'm going to be excited to talk to him when it finally comes on, but whatever. So I'm sorry, there will be no Paleolithic discussions. There'll be no discussions of division of labor. Early in humans, there'll be no discussions of tuba consumption in Paleolithic Africa just won't happen right now. Tell me. Tell me. Tell me. All right. Kevin writes in, supporting you actually, Anastasia? I now me I now. Start it but you weren't thinking of these freaking things. You never had one of these things to trip things. He's what whatever. Let me read the thing. Oh, before people get all pretzels up. I have a comment and a couple of questions regarding the use of when you see Ari, do you say regarding or do you say R E? I say regarding?

Yeah. I'm going to start saying regarding that's a lot better than saying already?

Yeah. Can we just there's a girl dressed in some kind of ancient garb out there you see her? I see someone in a red jacket. Her back is to us and she's putting a headpiece on now watch the friend. How do you make it so you're making fun

of someone's clothes? It's so do you want to take a color before you get to this? Yeah, okay, she's not

wearing she's got Xena Warrior Princess. But it's not ancient. It's Xena is not ancient. That's New Zealand modern. Okay. Yeah. It's trees through the pipe. Alright. Yeah. Call the caller there. Caller. You're on the air. Are you? Hello? Hello.

Hello. It's Steven from Indianapolis. How are you doing? All right. How you doing? I'm doing great. I had a question. You brought up, I think like two or three weeks ago about the law he bred method.

Yep. And we're gonna talk about it again later. Go ahead.

What do you think? Sorry.

I know. And I think we might have to address it again later. But let's just hit it. Now. Let's just do it. Now. Go.

Okay. Well, my question was, so when you're looking at the gluten development, and Alavi bread method, I actually have like two breads going in my closet right now, over 18 hours, and it's supposed to align and mature the gluten. And I know that like when you're making, I try and consider like what you're doing with gluten in the way of like, when you're making stress noodles, you're lining up the gluten, right? How does the gluten mature in each situation? How is it different?

Okay, well, you know, one of the theories, right, the theory of operation here on the on the no need, and on a lot of stuff is that actually a lot of what you're doing when you're developing a dough simply isn't necessarily the aligning per se but the actual hydration of the gluten, I remember you're going way back, I haven't actually thoroughly researched this subject in a long, long time. But that a lot of the strength of gluten is coming from strength of the gluten network isn't coming from the lining, but rather the hydration and then the bonding of the of the gluten network. Right. And so that if you just let it sit there, and this is why, you know, also, I mean, most of these, most of these breads are fairly high hydration, right? Like, what's the hydration ratio on your on your what do you got?

So it's 400 grams of flour. 300 grams of water? So 75%

Yeah, yeah. So it's fairly high hydration, right? I mean, by the way, for those of you that don't bake bread out there, hydration in bread language, and in fact, I use this for like, a lot of stuff whenever I'm dealing with flowers is a baker percentage. So it's liquid, expressed as a percentage of the flour that you put in.

Right, it's overall it's just over. Yeah, it's just over the flour. I mean,

because most of the time when you're making bread, the rest of this stuff is so minimal anyway, so you're not counting like yeast and salt or any other adjuncts you're adding anyway. So they're fairly high hydration right? And just by letting them sit around for a long time, the gluten hydrates over over hours and forums and network and then usually right now, correct me if I'm wrong, but even in like the most simple one, the you have, like an over over over overstep inside of the inside of the whatever you're going to do to give it structure. Right. Right, right. Yes. Right. And so I think that is where like a lot of that stretching is super important is forming the internal structure of the bread. And frankly, that's where like a lot of people kind of fall short within within No need and where McGee if you go back and read Harold McGee's articles on it, or article on it in the New York Times, I think his main, his main point is the bread is delicious. However, it's it's not necessarily easy using that technique to get a wide variety of internal structures on the bread, right? Because it's fairly high hydration. And there's not a lot of work. Whereas if you look at a lot of classic, classic bread, a lot of classic breads, there's two things that are going on in the bread. There were millions of things going on. But I mean, in other words, there's there's the recipe itself, right. And then there's how its manipulated. And only part of that manipulation. And I would say, from a functional standpoint, the least important part of that manipulation is how the bread is needed. Right? It's getting it to a certain point of development in terms of its gluten structure, extremely important, right? But then once you get past that, then like different forming techniques take on their relative importance to give us the different shapes, different outside crust textures, what the burst looks like, when it's slashed, etc, etc. And so most of the criticisms I've heard of these relatively high hydration, relatively unworked bread is frankly, their lack of internal structure.

Okay, so So when you're looking at like the difference in structure between like, like a cold noodle, which I've actually attempted, and ended up miserably,

recipe did you use

is what was that

we using the chef Tom recipe?

Yeah, yeah, I was. And, and I tried to and I even did it like, like slapping it on the table like they do in the, you know, just to try and relax the gluten. But I know that that's linearizing. The gluten when you're making bread, it's actually like the kneading is, is really important in the structure of the bread because of the way that you're organizing the gluten after the fruits.

Well, yeah. Here's a couple things on, on on the noodle recipe. My mental understanding of what's going on watching people make it right is you have actually an extremely slack dough. There's almost no elasticity to that thing. Right? So in my mind, you're dealing with a situation where the gluten has been kind of beat literally beaten into submission, right? So the structure of the dough is linearized. But the actual gluten has been put into some sort of compromised form, right? Clearly, because if you take a well developed dough, right, and you and you, you know, that you've needed a lot and you push into it, it has some elasticity, it comes back, you stretch it, it stretches back. That's why, you know, that's why it does that you can stretch it out thin because it's elastic, but if you just take a big hunk of dough and go through Bluebeam, it has some, it has some kind of pull to it. That's what the gluten you know what I'm saying? And so, it's definitely an overdeveloped dough right now than then the but on the other hand, and why do they need to add? Why do they add a bass to it? Right? So bass is strengthening the gluten. I don't know whether that's making it for quicker overdevelopment, I really don't understand it, but I felt the dough that you've made, and it feels dead in your hands, right? So pulled noodle dough in your hands. And I'm sure you felt it too. When you when you did it, it feels weird and dead, you know what I'm saying? Because it doesn't have that kind of life that like an elastic kind of gluttony or like, even like a like a, like a pizza dough or something like that would have. So frankly, I've never had good luck with that recipe, either. My feeling is, is that pulled noodles is one of those things that once you get it right once or twice, you're gonna get it right forever. You know, I'm saying, but it's a lot about the hydration and getting the texture. Exactly, exactly. Right. Because, you know, the people I see doing it down, you know, the block from where I live, you know, I look at them, and I don't, you know, think of them as being like some sort of, you know, enlightened Buddha. You know what I mean? They're not like some sort of being from on high days, given the knowledge of how to make noodles. Yeah, you know, they probably just hung out with someone who knew how to do it. And then like so even chef Tom who I don't know what he's doing now, but he was maybe still is teaching at the at the cooking school at the French culinary owns out in San Jose. I bet you even if you hung out with him for a day, you could probably get it right. You know what I mean? It's all a question. It just, there's some, there's something to it to the feel of it that if you just get it right, it's gonna go but my feeling about it has always been that it's an overdeveloped dough. And so I wouldn't necessarily in other words, if you were to take that dough, and you were to you know, somehow add yeast to it after you did that to it. I don't think it would make great bread.

Right, right, right. Okay. And I guess one more point that I'm sorry, I'm sorry for the multiple questions. But one more point to it is the difference between the the the stretch dough and ramen, right? They both have bass in them, right? But is there such thing as so is it? Is it a mechanical denaturation of the gluten? I'm a chemist. So I know from like a chemical standpoint and the temperatures to no thermal standpoint, but not like, like, is there a such thing as mechanical denaturation of pollutants?

Well, I mean, look at from an actual chemical standpoint, I don't know, I do know that if you look at the Farina graphs of. So they would hook up, you know, measurement devices to mixers, basically, and measure how much energy was being put into a mixer over time in dough development. It's called the Farina graph. And I think it is may have looked at him in years, but you look at it, and there's definitely a peak force that it takes to mix it and a breakdown stage. So what that yeah, what that would lead me to believe is that there's some sort of peak development after which there's destruction of that network, whether or not it recovers again, anecdotally, people say it does not. Right. And there and there are other there are other NGOs that are that are based on the destruction of the dough structure, the most famous in the US being beaten biscuits, right. So where you'll take a dough, and you'll just beat the beat the ever loving snot out of it with a with a rolling pin I went through a period years ago where I was trying to make that dough via repeated lamination instead of actual physical violence, and I was never able to get the exact texture through repeated lamination that I was able to get through the just immense physical violence of beating with large sticks.

Okay, interesting. All right. Thank you, Dave. I appreciate it.

Hey, no problem. Good luck and let us know how it goes.

Today's program is proudly brought to you by Whole Foods Market America's Healthiest grocery store with more than 400 locations throughout the United States. Download the Whole Foods Market app on your smartphone for recipes, sales, information and digital coupons or visit Whole Foods market.com To find the store closest to you. Have you listened to a taste of the past? It's a show devoted to connecting our current food world with its storied past. Host and culinary historian Linda Placido welcome chefs, scientists, authors, scholars and revolutionaries into the studio to discuss food, culture and history from around the globe. Have you seen the culture of food change over the past 2530 years? It's been incredible. Linda covers content ranging from the history of black chefs in the White House to behavioral psychology and the evolution of Italian food in America. You can listen to a taste of the past anytime on heritage radio network.org Poor on iTunes and Stitcher. Today's program was brought to you by the 2016 food and enterprise summit presented by slow money NYC want to learn how to finance a better food system? Are you ready to showcase your food business or product in front of New York's top players in the food industry? Join like minded entrepreneurs and investors at the 2016 food and enterprise summit in Bushwick Brooklyn, tickets available at food and enterprise.com Save 20% When you enter special discount code friends 20 For heritage Radio Network listeners,

and so and on that subject, you know someone's saying, Oh, I

have no, we do but do you want to get to the thing, the trim thing first?

elega No, no, hold on. Caller you're on the air. Dave,

it's David from California here.

I do. Hey, good.

I'm gonna be designing. Well, I'm designing a house for me and my family. But I was wondering if you had some tips about kitchen design? Maybe just whatever comes to your mind, although keep in mind that I'm probably going to be in an all electric situation. So no gas.

Okay. Are you like what, what area of California and what kind of neighborhood is it?

Well, I'm actually up in the mountains. And so we're at 6000 foot altitude. And it's it can be cold.

Nice. You're in the land of sugar pine cones. Hmm. Shuffle a little bit over is that where are you in the Sierras? somewhere? Somewhere some other mountains in California.

So trying to sort of near Big Bear in Southern California. You know where that is? Yeah,

Southern. I only know that. All right. What do you guys you know that stuff? Sounds like yeah, I'm from down near there. Okay. So here's what I would say. I would say there are some things I mean, go induction if you're gonna go electric to go induction period, you know what I'm saying? And then get, you know, your range is going to be fine and duction How big is your family?

Just my wife and a baby for for now.

Well congratulations on the baby. And our You're going to try to integrate indoor and outdoor cooking. I'm sorry, are you going to do have like an indoor outdoor situation? You're going to try to have some of your cooking take place outdoors.

Yeah, I mean, I have a barbecue and a smoker. Although that, you know, that's not the bulk of what I do.

So what's the bulk of what you do? What do you like to cook

I'm kind of, you know, a steak and potatoes kind of guy. Although I am a deep fried maniac like you are

alright. So like, I'm gonna say this upfront, outside the house, like, like, I like having access from the kitchen to an outdoor place where the cooking is. So if you're ever going to do cooking outside, like, whether it be grilling, or the stuff I'm about to talk about, you want to have very fluid and easy access between your main kitchen and outside and you want that outside cooking area to have a cover on it right. So you either want to build a separate cover for it, or you want to have it close to the house where there's an eave that extends over it such that you can work, that's what I have. And you're going to want to put a deep fryer out there, you're going to want an outdoor deep fryer, I would run that sucker off of propane, which you can get so you don't have to worry about plumbing gas to the house. And since you're not going to use it every day, you can run it off of 20 pound things and it's not going to bankrupt you who's gonna make that suggestion right now. And you can and you know, take it for what it is. But like my my situation like that works great because I have outside the tandoor the fryer and like an outdoor prep station where I can work that's all protected from the rain. And I love that it's right next to where my kitchen is. Now it's not perfect because it wasn't designed, but it's pretty good for moving indoor and outdoor getting large amounts of food in and out properly. Because sometimes we'll be cooking outside and eating inside and vice versa. And all that other stuff inside, I would definitely go. I would 100% go induction. The main thing I would like worry about is I don't know how your, your relationship with your spouse is or what they like. But the fight usually is between between visit cooks and the non cooks is between visible exposed storage of things and closed in. I'm a huge advocate for trying to have as much non enclosed storage as humanly possible. And throwing away as many non matching things as as, as humanly possible. And this usually comes at odds because people think it's, it's ugly. Also, if you don't cook a lot exposed, storage gets dusty. But if you do cook a lot, then you do what I do, which is I have like four sizes of bowl. And I only have those four sizes of stainless steel bowl and they stack and you're always pulling the one on top. So it never gets dusty. You know what I'm saying you have to dust the shelves and stuff. But the things themselves never get dusty. So I'm a huge advocate of that. Here's another one, build a build a speed rack, not a bar speed rack, but a like one of those cooling racks that that tray tray rack speed rack that you can put a sheet trays into build one of those if you ever like entertaining build one of those into your kitchen, I have one that's on casters, and it can roll in and out and I have one you know in my apartment that doesn't. And you can just you know, when you're cooking, you have like a bunch of food and you can't get that food out of the way to cook the next round of food. If you're doing like a party or something like this, with you have one of those rack trays, you can just you can just sheet up entirely huge amounts of stuff and throw it into the sheet rack while you're working on the next thing or like if you're like me, and let's say you make Christmas cookies a man I don't know what you do. But let's say you're like me, you make Christmas cookies, you want to make a whole bunch of Christmas cookies. Normally, these things will be spread all over your house, it'd be a freaking nightmare while you're making them. But if you have one of these speed rack things, you can just start throwing the sheet trays into a tray after tray after tray after tray. So I would make sure that a your oven can handle the full size sheet tray because it's just so versatile. If you're ever going to do entertaining, I would electric I would then I would if I were you I would use I would go into some place whatever oven you're gonna get. I will go in and use it a couple times like I hate hate a lot of the control functions on modern electric ovens. Like for instance, like I haven't I one of my ovens is an electric oven, right? You know what I use it for the art, I use it for 80% of the time warming, warming 80% of the time, it's a warming oven. So like I'll be cooking a bunch of stuff in my Tandoor or on the grill or I'll have like a whole bunch of pancakes that I'm making on the griddle right? And I want to keep them warm. But every time that I every time that I want to use the oven to keep it warm. It takes me 35 to 45 seconds to turn it on and turn the temperature down because they you know, they assume that when you press go on your oven you wanting to 350 and so to make it say 170 You have to sit there forever with your finger on a button hate hate. So I would look into things like that.

Actually, if you can believe it, Dave I have a see that.

Ah, yeah.

See, you're so you tell me this now you go totally different. So if I were you, here's something like, it depends on how sustainable you want to be. Right? One of my dreams and no one has ever done it. In fact, although it's not Neil Armstrong, Louie Armstrong, the musician, right had had a what's it called a dishwasher, no dishwasher. Commercial Dishwashers, right? Why doesn't anyone make a commercial dishwasher that has a residential mode that says, hey, look it I have an hour to sit here while you wash dishes, right? And you can be eco friendly blah, blah and quiet all Bosch like, you know, I'm saying. And then but it's like, I have a party. There's 30 People here cook that the dishes clean and clean and clean and clean them and then you press it and they're clean in a minute, a minute and a half like a commercial dishwasher. And for that minute and a half during the party. Yeah, tremendous energy waste. But it's only for that short amount of time. Why does no one build them? Why does nobody build that David? Yeah, so you know what people? Do you know what people with money have to freaking do? Buy two dishwashers. What a freaking waste of kitchen space two dishwashers is. But it's the only way to get around it if you're a party master because you're you're gonna wind up like your kitchen is gonna fill with dishes. And

people have Commercial Dishwashers in their house who? I've seen them who I've seen that Oh, really rich people.

Yeah. But they're not good for normal use, because they're entirely so you have to have a commercial. And then you have to have a glasses. You have to have a commercial and then you have to have a regular residential unless you hate the environment. Do you hate the environment? Assessing I know, well, you know, he lives in California. He's not allowed to hate the environment. He lives in the mountains. He's not allowed. It's like you physically you're not allowed you. You'd be looked down upon by everyone in your community. Yeah. You know, I'm saying in the mountains. Yeah. Especially in the mountains. Why would you live in the mountains if you didn't like the environment?

Yeah, but but residential dishwashers run for an hour? Yes. But they isn't a waste of money.

No, no, no, there's so much more efficient. There's so much more efficient than it. It seems like it's a waste, but they're very eco friendly compared with and they use a lot less power. So that's the other question. You're gonna get 220 volts,

or Thank you, Elliot Pepin. Jonathan Sawyer, the chef. What's the restaurant? The Cleveland chef? Yeah, yeah, he's got

one at his house. Does he love it? Does he love love? Love

it? I would assume so.

You know what, it's so freakin easy. Because someone like Hobart also, like can make stuff for home. Just like just like team up with a home person charged three times as much.

How many gallons? Well, how much more energy?

But oh my god, Anastasia? 1009. I mean, it's like a lot more. They're completely not efficient. First of all, they're, they're bad for your dishes, because they're running super hot. And they have like a little boiler that heats that water up to tremendous temperatures. They're just but they're freaking monsters. Hmm. Right. And the other thing about them that's nice is that if you have parties a lot like I have, like, here's what's depressing, right? Commercial glass racks are awesome, because you have glasses that you're only going to use at parties, right? So you put them in commercial glass racks and they're so close to fitting in a regular residential freaking dishwasher. So if you just like modified them a little bit, you could store all of your party glasses in racks. You could live like a normal human 90% of the time, and then rock and roll when you're putting in having parties. You know what I'm saying? Well, whatever. That's life, big city. Yeah, I do have another caller. All right. Caller caller you're on the air. Hello, hello.

Hey, it's Josh from Virginia. Adequate question on if you had any advice to control bubble size when combination carbonating cocktails out of a co2 tank? We're running a co2 tank through it the hose and the screw on cap.

Okay. Okay, how are the bubbles now? And which way do you want them to go?

They're really really small like Perrier esque. And I would like to get them up larger towards like Topo Chico size ideally. So I can kind of mix of medium and large.

So for a given liquid, right, for a given liquid bubble size is going to be determined 100% by the amount of co2 that is in the beverage and the temperature that it's at, in other words, like how fast the co2 is leaving is going to determine the bubble size. So one thing to do is to get your your co2, your co2 dissolved, not necessarily the pressure your carbonating add, but getting the dissolved co2 level to be much higher. So waste Do that are to make it colder, right? Or to make it clearer, or to carbonate it multiple times or more times than you're doing now, with a lot of foaming off in between to make sure that you're getting the maximum amount of co2 in there. So if you have your thing and you let it sit for like 1520 minutes, if you reattach your your co2 tank, and start shaking it again, and you hear the gas going from the tank into your beverage, it means that you haven't fully added as much co2 to that beverage as is possible. Okay, so within a given beverage, the bubble size will be determined by those things. And for instance, for note on temperature, just think about when you crack open a cold seltzer versus when you crack open a warm Seltzer and the bubble size difference there just because the bubbles are leaving at a tremendously faster rate. And so the bubbles get bigger as they're traveling from the bottom to the top of the glass really, once a bubble forms, its size is pretty much dependent on a the characteristics of the liquid, which we're going to talk about in a minute, and how fast co2 is leaving the liquid and going into that bubble in the short time it has from when it forms near the bottom of your glass to when it bursts on the surface of the liquid. Right. Okay, so now we've dealt with those kinds of physical factors and there's a liquid itself. So things like salt, like the larger the the dissolved mineral content in it, the the kind of smaller the bubble perception is going to be in the size of the bubble is going to be That's why like a lot of fairly carbonated like very mineralized waters don't appear to be that bubbly, even though there actually is a lot of co2 in them. I'm talking to you German waters. And the, you know, other thing it's gonna it's like alcohol content. So if you want larger bubbles, you lower the alcohol content or anything like that, that affects the surface activity of the liquid, right. So, you know, increasing the alcohol content will decrease the surface tension and increase the viscosity and so your bubbles will start getting larger and form year. Right. So Lisa, it's my it's been a while since I think that's right. But anyway, so like there's a liquid itself, but I would focus on physical things first. Does that make sense? Yeah, absolutely. All right. Let us know how it works.

Yeah, well, Thanks, Michael.

Wow. All right. So let's get seen. So what are we talking about tortoise? isn't even a question. It's it's a comment towards death. Okay, regarding the use of torta to mean sandwich and Mexican cuisine and just so you know, this is from Kevin, and he's defending this dasya camera Lopez Kevin defending stars like she needs someone to defend her rice please. Towards a definitely mean sandwich. How do you know tantas intentions towards a definitely mean sandwich However, I've also seen it used commonly in Mexico to mean something like a fritter slash patty. Right, which is now what you said, Anastasia,

my sister had this like you said, it was like, hold it right. Yeah,

hold it near. A Whoa, family show.

No errands and enough

cheese. Dough learn. Let them learn. It's like, you know, your kid stubs, stubs, their toe hurts. They're like, get used to get used to pain. My mom makes tortoise to Cameroon, which is basically a whipped egg and ground shrimp mix that pan fried. By the way I've had that. Just thought I'd share since I never really thought about how a tortilla refers to both until your sandwich conversation this week. I actually liked those things. You ever had those? I think they're made with dried shrimp. They have that dried shrimp taste. But they're good. It's like they're like, they're like little patties, and I think they're served like in like a I think it's a tomato sauce. I've had them. I've had at least a style that comes from Pereira. They're good. I like them. But they're not a sandwich. They're not even an open face sandwich, which as we all know, is not a sandwich. Here's the question. My friend and I were talking about people cooking ethnic food of a culture that is not their own. There was a recent NPR article on this where Rick Bayless was featured. When my friend asked me if there's a certain form slash presentation that differentiates high end food from plebeian food. What are your thoughts on this? Well, I don't know. What are your thoughts on that stuff? I don't know. I have some thoughts on it if you if you don't have thoughts. I mean, I thought maybe, what's the issue here? So the question is, is like when you're taking another ethnic foods right. Why is it that this is what I get out of it? Why is it that that a lot of times it can be seen as low end? Or why is it difficult sometimes to go high end with certain ethnic cuisines and furthermore, why? You know, why is it that some presentations are seen as highbrow and some are seen as lowbrow when you're going I'll give you an example. Like, like, many years ago, I went to and even recently, you go to like a French restaurant, and they do something that is like they put five spice powder on it, right? They go, they go Asian and that sort of very, very kind of pedestrian sense of just putting five spice powder on it. Like all of a sudden, like for a lot of taste for a lot of consumers, it's gonna get knocked a couple of pegs down in refinement in their minds just because they associate certain flavor palettes, and they associate certain cooking techniques and presentations with less expensive cuisines, right. And we've had this discussion a little bit regarding Mexican cuisine when I got back from Mexico, and we were always upset that there's no way you're ever going to have those Florida calabasa freaking case it is like you have in Mexico because no stupid idiot America, I love Americans. But no, none of us are smart enough to pay what it would cost to have those kinds of whereas Italian is allowed to be simple, rustic and refined at the same time, not to level like French, right? But everyone knows that you're paying for these fancy ingredients. And so you'll pay a lot for something simple. If it's gotten Italian label

stupid makes all the time he's like everybody wants cheap, cheap, cheap tacos cheat like where are the best cheap tacos? That's the question everybody asks. Right? Right, and get what you look for.

Right? And nobody in other words, like it's very difficult to get someone to spend, you know, a lot of money on something that they don't feel is that different from that's the thing. It's like perceived difference and perceived value. So the question is, how do you get someone so at Empire Cassina, for instance, he's not doing you know, really, it's not really Mexican food is inspired by that stuff. But like, you can see the presentation work on the plate, and the kind of work and so it gets to jump into a high, you know, to a high level kind of situation. So or if you go like Anastasia and I were at Cosmo last week, Enrico Vera's restaurant here in New York. And you know, and so they're I think they successfully are jumping to a high end presentation, but it's because it's a bunch of stuff that no one here has ever tasted before. Right? ingredients that have never tasted before. So some of this stuff, you know, makes sense, like tortillas, right? But, but a lot of the stuff is is is, you know, not the flavor palette that people are used to and so there, they can take the jump out of their mind. And you know, not the Americans and maybe people in the world aren't necessarily smart enough to understand a very, very well executed plate of beans being worth a lot of money, right? I mean, the exception is risotto. For some reason people realize that risotto is difficult. And so you can spend a lot of money on like a result dollar bill and ASAP and not feel ripped off. Right. So it's I don't know, like another way, like, if you look at, you know, Danny bow and at Michigan Chinese, right? So Chinese food other than banquet cuisine, where you're spending money just on really, really expensive materials like shark's fin and you know, not that you should, I mean, obviously, you shouldn't, or bird's nest, or sea cucumber or any one of these other things. Like you know, it's hard to get people to spend a lot of money on that in the US if it tastes traditional. I mean, I think that was the genius of someone like Danny admission Chinese was having it be not that it's that expensive compared to what we think of as high high end, but it's like having something being so not what you're used to tasting in that category. So different from what you would get at the standard restaurants that it gets to punch through that barrier and go on the other side.