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,

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

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

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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,

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Hello, this is Dave Arnold, your host of cooking issues coming to you. From Roberto pizzeria in Bushwick, Brooklyn, on the heritage Radio Network every Tuesday for roughly 12 to roughly 1245 joined as usual in the studio with Anastasia and the hammer Lopez at Woodstock good. Feel crazy today because on the way in I like swallowed a bug and some concrete. That was coffee and classic. So you gotta go full, like when you're not feeling 100% You got to do like 120 and then you come out of like 105 or 110. You know, I'm saying join in the booth with Jack did Jackie molecules How you doing? I'm good. Yeah, calling the questions to 718-497-2128. That's 718-497-2128 And if that was too fast for you, the number is 718-497-2128. That's 718-497-2128 joined also in the studio with our favorite subject of abuse other than ourselves. Peter Kim, the I don't know director President Greeno like head cheese. Like he's he's number he's the 601st Wisconsin cheese that's produced if you listen to the introductory 600 kinds of cheese in Wisconsin

Leave it to Dave to discuss sponsors.

Oh, are you saying that you wouldn't make a delicious Wisconsin cheese? Do you know that there are several Peter cams that are not our Peter Kim? There is a whole army of us. There's being Peter cam a blog. Yeah,

there's Peter Kim Peter Kim,

who is an actor, actor.

Yeah. Then there's all kinds of Dr. Peter Kim.

Lots of doctors.

Yeah, that's right. Your parents now okay with you not being one of those doctors. Boom. Oh. For those of you that don't know, Peter Kim, not a doctor. Lawyer actually quit his lawyering job to start the Museum of food and drink much to his family's chagrin. But now they're on now they're on the side they you've proven that it's good viable concept. Yeah, I think they're, they're taking pity on me. So yeah,

would it feel good story?

Yes. Feel good story of the week. following your dreams. Get your parents pity. Okay. Stars Anastasia. Lopez, was in Mexico for about five hours last weekend. visiting her roots Miss dassia. Yeah, so the loop is back. It's the fatherland, right? Because it's on her father's side. Back to Mexico. And stars. Let me see if I get this straight. You flew out Friday morning at like 5am Six. Right? But how many times if you're playing ping pong around like Raiders style before you made it to Wednesday use in Okay, now then. You left Sunday morning. I'd also like so you were there for exactly one full day. 36 hours to some of my friends thought I was getting an abortion.

Whoa. Wow. Whoa.

Did you remind them you live in New York and you don't have to go to Mexico for that.

They know my salary. So

we should talk stuff.

So inappropriate on so many levels. Speaking of bad salary and people who happen to women, Dax has now watched nine to five twice in one week. Now the class is moving nine to five. Lily Tomlin by the way freaking amazing. You know, I wish that she was involved in food somehow Peter so that we could twist her arm to be involved with the museum's and Lily Tomlin is so freaking awesome. I mean, Dolly Parton also freaking awesome. Jane Fonda you know, you know? Fine, good, anyway. Okay. So why don't you talk to us about the food you had there?

It was okay. There was a lot of like, sushi, white hamburgers,

like regular, like American interpretations of Japanese sushi. Yeah. So like, it's like three times culturally removed.

Yeah. But I found a good carnitas place and some other place. And then I saw a tortoise stand that said with pumpkin flowers, she had a full suite to do it with case studies and they said nope. Did you have one of the sandwiches with Florida? Calabaza No, that was not an option either. Whoa, so

what they have tortoise? That's a sandwich. Oh, well,

it was not good Mexico made.

Like you saw already like, like, done with a sauteed. And then he threw him into aid. Yeah. And then why didn't you have the sandwich? I didn't want that. What did you think that they said Tostada instead of No, no, no. Why didn't why when I said by the way people will

torta is like the little folded up fried thing. No

tortilla is a freaking sandwich sandwich. It's a freakin sandwich. Well, I by the way, the Stasi, Lopez, half Mexican chick that grew up in LA doesn't know a torta.

Yeah, it's it's also really one of the finest sandwiches out there. We're gonna

go back into sandwich every time Peter comes on, people go to sandwiches. Yes. The tops of the list to me are Cuban. Oh, me too. Yeah, Cuban. Yeah. This is not an ordered Patty melt. If it's not considered a burger. It's a sandwich. And it's one of the finest it's one of the finest burger Lloyd's whatever you want to call the for the burger genre. torta torta. barmy? Yes. Although it's not a single sandwich, because you can have a variety of different bond ways. But yes, there's a format. Yeah, and it's good format. Yeah. What else? Turkey Turkey club. BLT if done right. BLT? Yeah. Like BLT to me. superior to a turkey club. Yeah,

well, and then for me the egg and cheese sandwiches. A classic

ya know? The day after Thanksgiving cold turkey sandwich.

That's also a good one. And then an Italian cold cut sandwich is awesome.

Also not a specific thing you talking about? Like like Philadelphia style.

I'm talking about like the the kind you get around where more fat is like you get you know, there's like three or four different kinds of

to me, this is classic. Just liking what you're love the one you're with.

Did you say Ruben? Ruben?

I don't know that. It makes it tough though. It's good. Yeah, no, it's like, I don't know. There's so many before starting listing salmon pastrami with mustard on it. That's excellent. Please. Yeah. Oh, please. Yeah, exactly. Standard crappy grilled cheese words pb&j Turkey wrap with alfalfa sprouts. I'll kill you if you ever mentioned that. We try to make sure all the poisonous things in one, one thing. Is there a way to make a flour tortilla without cooking it at all? Because that's that would be even worse.

Well, I think there are raw tortillas. Yeah, they do make it don't they do it like

anyone that would make a raw tortilla wouldn't put Turkey in, but they would have some sort of sprouted abomination. Some sort of hideous sprout

Italian beef. The chat room says Italian beef they want that they want to mention

well if we're gonna go if we're gonna go hot, which I guess we did, we've gone several times you have beef on weck baby for any but any any buffalo people here. beef on weck. You know why? They have the Como buns the carrot, the salt and caraway bonds. And then this thin sliced beef with the juice with juice. Now I think what we're coming to realize is sandwiches are delicious.

I've been saying this for years, man, what are

you eat? What? Albeit Peter? Peter it like, you know people are like, if the bomb was going to drop, and you only had 15 minutes, which is like I can I can make a sandwich to 15 Max and he'll be eating a sandwich.

Kiss my wife make a sandwich. Yeah,

well in that order. Simultaneously say Honey, honey, hey, okay. Enough of the smoking. Sandwiches. Sandwiches. Sandwiches. What are your thoughts on the Muffaletta? Do you appreciate them a flat or do you not appreciate them? It's very hard to get the bread to the to meat ratio correct? In a Muffaletta.

Here's a question. Do you do you like your Muffaletta? Hot or cold?

That's an excellent question. For those who don't know, it's the New Orleans sandwich. I like them both. Actually. I've had both styles be good when I was a kid. I didn't use it. So for tourists, right? It's central groceries like the classic tourist one. I like that now playing when I was a kid. I thought it was too much bread, but I'm good with it now. I like him hot. I think whatever it is Napoleon house. I think some hot well, how do you like Jack?

Yeah, I go hot. Usually with that. Really? I don't love him. Muffuletta I'm not what oh, why

don't you don't like to chopped up? Gardener salad stuff. Yeah, that's good.

You don't like having a sour element and

shrimp and oyster po boys all day in New Orleans? Really? Oh, yeah.

Really? Yeah. I don't really like the poboy bread. I'm going to go on record. Wow.

Isn't that really a specific sandwich? It's a whole class of sandwiches. Yeah.

But if you if you're in New Orleans, and you ask for that particular sandwich, right? Yeah, then you're getting that and then it's like that sandwich is what you like, for that matter? What are your thoughts on the all the various Philadelphia cheesesteak he thinks?

Oh, I mean, I love cheese steaks. Yeah. Why wouldn't

you love cheese steaks? Why wouldn't you what's wrong with loving a cheesesteak you're giving me like it's a guilty pleasure what's wrong with liking a cheesesteak

the only reason I said it was the size because I feel like now the list is growing and growing where we were trying to come up with a tight list of like top sandwiches

that we're just saying. I think from from a strictly sense of pure pure right so let's let's take anything out that served on a on a whatever you want to call it a hoagie roll a sub roll whatever let's take all those things out for a second All right, let's remove that crap that gets rid of your your eggplant parms it gets rid of your meatball subs sliced bread sandwiches which by the way are two things we didn't mention yes it spreads it's got to go on sliced bread. That also takes out torches Yeah, and takes out no burger blades Patty melts are served on freakin I know but like it's there's not grilled. J not like no grilled cheese is that doesn't count and you're saying like something served on regular or toasted sliced bread? Yeah. BLT straight Yeah, I would

God sandwich gotta be the one.

God came down and said oh, by the way, check this out. BLT? Yeah. In season tomatoes in season.

Yeah. Either that or the turkey club?

I'd say no Turkey club lamb the best Turkey club.

I'm sure to throw this one out there because that is what I have. Most often at the deli around the corner. I do a grilled cheese with bacon and tomato. Yeah,

good buddy. Review just grilled cheese Dude, you just start sia doesn't like sandwiches because Peter Kim likes them?

Yeah. The VA sandwiches yesterday. They were good.

What's What's your worst nightmare of a sandwich says I don't know biscuit with what do you what do you hate more a biscuit based sandwich? We all know you hate biscuits or a croissant based sandwich. Not everyone knows me. Sassy also hates us all. Yeah, really?

You know what? I hate our catering platters sandwiches. Yes. See that platter. Okay, listen, that's the worst under

Listen. Yes, under lubrication. Like, like, there's a rainstorm every time there's a dry sandwich out there and it's God crying.

I know. It's hard but that's why I always go for the chicken salad or the tuna salad when I hit the catering sounds except

for what's the problem with all the tuna salad out there. Under salt said no salt your freaking tuna salad. Salt it. Okay. Also like I like it when there's some texture in my like I like a little celery mine. Me too, man. Yeah, I like pickles in my chicken salad. Oh my god. Yeah, here's me. So for catering, first of all, if you're catering, there are always some D bags out there who don't want salt on there. So you should just put the salt out. That's the person. They're the people that are in catered sandwiches. So you got to do is you got to like put salt out there so that humans can salt it.

Yeah. And then catered sandwiches also do a really poor job of getting like filling coverage. So you always get like the 1/3 of the edge of the sandwich is just bread. You know why empty space?

It's some it's some jerk. It's some jerk filling the sandwiches with an ice cream Exactly. In the middle, and the person's like, everyone gets the exact same amount of tuna salad. So like you scoop out like that amount of tuna salad because it person doesn't care. It's like they've never eaten a sandwich. It's either they don't care about you as a human being. Or they've never eaten a sandwich before in their life or some combination of those two, and they just go. Yeah, they put that tuna salad scoop right in the middle of that bread. smack the next piece of bread through the diagonal cut. Exactly. Next. Yeah, it's really harsh show. Yeah, it really is a freaking harsh show the worst? Well, and also those things aren't designed to sit around for a long time. So then the moisture migrates into the bread and it turns to a gum gum. It's either the right architecture. Well, this is why you need to listen to the British. This is one of the times I'm gonna tell you you need to listen to the British tea sandwiches,

sandwiches. Those are the best catered sandwiches, man when I need to do a picnic. I do T sandwiches. Oh yeah, I love T sandwich course.

This is the classic thing that people do with even professionals when they move into catering or people when they order catering. Here's classic mistake people make. What they do is they say what sandwich would I like to eat if I made it fresh right now, right? And then they make that that's why you get all those rancid buffalo fake buffalo milk and tomato sandwiches at airports on that bread that has that wavy line of like water migration and the tops to dry and it's under assault and you want to die and you're gumming that thing down and you're waiting for to get on an airplane I'm talking about. So rather than that any like person should think okay, here's the problem. I'm going to make a sandwich. It's going to either sit on a platter for like hours. Yeah. Or I'm going to wrap it it's gonna sit for hours. So what do you do? The Brits, the Brits have that nailed? Yes. Make the British and then like so what if an American's like an Atlanta cucumber sandwich? Don't eat? Right, yeah,

I'm right there with you, man.

How the hell did we get on this? By the way next week we have on the program. Super exciting. So I want you guys to think about questions for the guests we have on next week. We're having on right this has confirmed us so far. Yeah, we have Richard Wrangham coming on, esteemed professor at Harvard University, who wrote the book, catching fire, how cooking made us human. And it's very topical that he's on the next week, because very recently, a letter was published in Nature by two other people at Harvard, Katherine zinc with a K not like the metal, zinc. And Daniel Lieberman, Daniel Lieberman, well known for writing books about the head, the human head, including his theory that humans have a much more wide variety of taste sensations, because we're one of the few animals that have retro nasal olfaction. It's one of his sticks. Anyway, they came out with an article in Nature, saying that randoms hypothesis might not hold water. So briefly put so that you don't, you should go out and buy his book. Anyway, it's very interesting read, you can buy it on audible.com and listen to it on the way to the to the work, but which is actually what I did. But his basic theory is this, that the human brain takes up a very large amount of energy, right relative to other primates. How can we afford to have such a kind of a large and sophisticated brain? How can we afford to be the way we are? And he says that if cooking came very early in our split off from being a regular primate to being human, then then the availability of a denser, easier to digest and more efficient caloric intake right, actually allowed for all of the other all of the other developments, evolutionary developments to take place so that actually cooking is intertwined with human evolution and what makes us human what allowed us to evolve into humans is our ability to cook foods that's the in a nutshell it's been months since I've read it slash listened to it, but that's his theory in a nutshell. And I think it's super interesting and I want to have him on and also to address this new article by zinc and Lieberman basically saying look at you don't need to cook to actually I happen to think that their letter is not accurate. We'll get into it but You don't necessarily need to cook things in order to get those benefits that just pounding the ever loving crap out of them can can can do that as well. So randoms his actual thesis is super interesting. And he's done such things as hanging out with chimps for months on end trying to chew chimp food, etc, etc, then a lot of interesting stuff. Super interesting character. Other things in it, you know, is one of his prior books is about kind of male, male female relations. I haven't read that one yet. Hopefully I'll get to it by next week. So there's lots of interesting sociological things about like, who did the cooking, how early that split off happened between like a gender relations as it relates to food super interesting. Also, he has some choice words about raw food diet, so I'm sure we'll get into that as well. So please save up some awesome questions for Richard Wrangham on next week's show.

Good exhibit amuseum. Two interesting topic to explore. Yeah,

definitely. And so the real question for a museum exhibit based on this is, I mean, as it's a relatively new theory, you have to present it. I don't know. I don't know how you do it. But it's super interesting. You know, everyone's like, what is it that makes us human? It's our language. It's so this. So that is like, it's our cooking. But what's what what I like about his argument? Is this the style of presentation is look at if you just use our comes razor, like, what's the simplest way to figure out like we all know we have cooking now, right? He's very difficult to figure out exactly when cooking happened from the from the record from the archaeological record. But he said, our comms razor shows that the simplest explanation for how we got to where we are is cooking. And so like any other explanation is actually more convoluted. And so until someone comes out with a simpler explanation that fits the data, or finds data that contravenes this theory, this is the theory you should work with. And I liked that kind of that's, that's my mode of my mode of thinking.

Before Peter has to leave. Let's talk to him about his stuff.

What is a call?

To the call? Caller? Caller? You're on the air.

Jeffrey and customise them. How's it going? All right. I recently mentioned your book liquid intelligence to an associate not a friend, not a friend versus a bartender. And his response was sciency for me. And it reminded me of the reviews that you read on Amazon years ago, is just muddle headed fools. And, and here's here's the thing, even if I, God forbid, never have access to a rotary evaporator, I still benefit from understanding what what vacuum distillation can achieve, what kind of flavor retention you can get, if I never have access to or if I don't have access to a centrifuge. Yes. Yeah. Yeah,

yeah, yeah, no, I get your point. We're coming as soon as we can. I can't get I can't get the centrifuge. I have to make it good enough for release. That's the thing Stasi vouch for the fact that we're working hard on working hard working hard. All right. That's,

we can wait. But yeah, so even though I don't have a centrifuge I still benefit from understand various clarification techniques and what you do on on different products. So the book is useful, no matter what you have access all of the equipment or not, because it makes you a better a better cook. I hope so. That's March bartender probably still can't even make a proper assistant Manhattan's because they think that you can to like drink harder with large ice cube without basically diluting because they don't know the fundamental law of dirt.

Well, okay, let me ask you, this is your associate, here's the thing, you can be wrong. You can be very, very wrong and still make good drinks. As long as your actual practice. A lot of times people's practice doesn't jibe with their, with their mental representation of what what they're doing. Is this person's drinks, are they good?

They're okay, but they're not consistent.

Of course. Okay. Yeah, I mean, more, I mean, whether

they can make a good drink or not, it's more sort of like giving the book and then deciding whatever those reviews were, like too much information that just doesn't even make make sense

of it. Look, look. I have a very particular attitude and sounds like you also have a very particular attitude. Some people just don't respond well to like analytical thinking, You know what I mean? They just don't, they just don't respond. So it's not

just the section on Apples is worth the worth the sticker price and that's not as analytical you know, it's just a more interesting reading. Anyway, people should

buy the book I will say thank you, thank you so much. And tell your friend very gently, just be like your drinks are good. I'm not saying that you have to do all sciency stuff, but maybe you can work on the consistency.

Maybe. Gentleness is key when we're interacting,

unless, unless he's gonna go full Japanese, in which case, it's like you don't want it consistent. Every drink should be like a journey from beginning to end. A drink should take 10 to 15 minutes to complete. You know, it should cost $30 You know what I mean? Like, I don't know, there's that whole. There's that whole genre as well. Yeah.

Okay, well, my question is about cocktails. I plan to for my future sister in law's bridal shower. I plan to force carbonate, Reg 75 and bottle it so I've done this in the past just by by clarifying lemon chilling down in and water at bat and then just popped the bottle. Right? Does that doesn't associate like a friend 75? Or is that just ruining champagne with with gin?

She's not a huge gin fan. So I

don't like it.

Okay, yeah.

So my question is, pouring twice into those little 187 mil bottles is kind of a pain. And I'm wondering if there's a wine that could reasonably reasonably approach a champagne type note, if it's carbonated at a lower psi. I can just do the whole thing. That luda chill it down and carbonate. I don't even know what pressure champagne usually likes to sit up

high. But remember, once you turn into a French 75, it's got so classic French 75 is not very carbonated at all. Because it's just champagne, you're added to the to the drink. So

So I did, I diluted it further than I normally would if I was just shaking. And I went up to like 60% water for that original base.

Yeah, I have to do some. I mean, I don't have my numbers that have to do some calculation. I once did some work. In fact, I was going to have a sidebar in the book on French 75. But I never did it. And I can't remember the numbers off the top of my head. I mean, champagne is obviously a very good carbonated wine. And it's gonna add its own kind of yeasty notes to it, but you could use it. I mean, yeah, you could use anything. I mean, I would use something that doesn't, that you just got to test it, you know what I mean? Like, I wouldn't use anything that didn't that tasted, you know, wildly different. You want to do it for you don't want to do you don't want to read you don't want to use champagne because of the the price.

I'm just wondering if just pouring into those little bottles because I'm gonna make a bunch of these is just a pain and then I have to do it twice because I'm hoarse. carbonating the gin mixture, knowing that

no, don't do that. Don't do that. Just like dump the entire whatever wine you use, just dump the entire mixture together. Throw it in the freezer,

losing losing too much faster that way though, just by pouring it all out at all kinds of phones. You know, you can't get the unit all the nucleation sites

but you're gonna read carbonate it you're gonna read carbonate, right? So the actual so

hit hit the whole thing read carbonate. And then with the original champion, yeah, I

whenever I do this stuff, I batch everything, including the stuff that's like originally, carbonated. That original carbonation, that foaming that happens actually helps to kind of get some of the other gases and crap out of your mixture. Then you take that whole thing now you can taste it to make sure it's completely homogenous. chill it down until it's almost frozen. And then just record the whole thing and pour it into bottles much easier and much more consistent.

But then when you did mention price when you're buying shampoo and paying for for the bubbles at all, is that going to

Well, it's a different you're paying, when you're buying for champagne, you're paying for a you're paying for the fact that it's champagne, you're paying for the amount of time it takes the process it goes through, right so they're very, they're typically relatively acidic. Grapes, they have to go through like the you know, the long process they get they get disgorged, and then you know Dosanjh and all this other stuff. So you're you're going through a big rigmarole to reduce but I'm sure you can make a delicious you know, you know, French you know 74 or 76 with with a different

set GO and lower that lower the sugar or something.

Yeah, I mean, the prosecco Kava. Even like a maybe even a qremote might be nice. I mean, like, I would just I would just get like a bottle. Look, it's not a heart as long as you're getting a you know, something that you like drinking. It's not a hardship to you know, open a bottle, make 175 with it, feel how you feel about it, and then drink the rest as bubbles, right? Especially if you're going to make a bunch and then once you lock it down Then, once you lock it down, then now you have something in your pocket that you can do inexpensively. Like I used, I don't use it anymore, but like when I got married because it was 20, you know, 22 years ago, you know, I, I we went on a side by we tasted like a billion cars side by side. And I stuck with that cheap kava for like 15 years during I'm saying, I think it's kind of gone downhill. So I'm not going to recommend it. But you know what I'm saying? Like once you get a good thing in your pocket, then it's there for a long time

to go. Yeah, and what what pressure range? Would you? Would you try at least at first 40 540-540-4445?

Yeah, four or five? Last, the freedom? No, no, no, that's what typically it depends on what your alcohol content is. If you're getting your alcohol content down to like, like between 13 and 15% on your final batch, and then 45 psi at at cold temperature is going to be it's going to be good. Alright, I'll give it a try. All righty. Let us know how it goes. All right, cool. All right. Here's some. Here's some stuff in what we're going to talk about with Peter again. Oh, yeah. Peter is back. Are you are you staying for the rest of the time? Alright, so let me let me let me let me get some stuff written and then we'll talk about Peters. We'll talk about the ever heard of the I want to hear this now. The house guest Olympics. It's something that my wife and I Jen we used to do is called the house guests Olympics. Nobody knew they were participating in the house guest Olympics. But we would rate people after they came based on like, how good of a house guest or how bad of a husband.

Well, this changes every time I come over to your place now.

Yeah. How bad was I houseguest have to sleep over by the way?

How bad am i

You're fine stars, you're fine. But I can't rate you on the houseguests. And you're basically like, you know, almost like a family member at this point. So it doesn't count. But you know, we've known each other for how many that's not true. I've rated people that I've known for, like, it's a question of like, how

long you've been rated?

I love snacks. Snacks is good. No, but also it's like your house gets the Olympics is most normally when they're staying there when you're there. So it's how they interact with you. So if someone shows up at your house, right and then is like Anna want to be a bother I don't want to be bothered so they bring like their own like milk and stuff that that's weird. Like that, like knocks you down on the house gave limits when people like leave crap in your bathroom house give house gas Olympics way down with someone like like Anastasia like leaves, wine and snacks in the thing? That's very good on the housecats Olympics. Yeah. When I thought that she blew up our fireworks that knocked her down a couple of pegs. But but but the fireworks they were found. Yeah. So like, yeah, so the fire so that knocks her back up on the house gets in Olympics. And plus when you came with Mark, you guys brought tons of awesome Italian products. So you're doing quite well in the house gets index. So anyway, so So Peter has some house guests, the Olympic stuff going on, and we'll talk about after we get some questions.

She doesn't want a cliffhanger. This

is from well, we assume that this is from Mark paui. In the District of Columbia, David mentioned that he wanted to investigate the contents of cooked versus roto Vapp maple syrup. I did say that SAP actually maple set. So the theory being that if you're if you're doing it at low temperature that you're not going to have the same flavor. There's already some work in this area. But with more of a focus on human health than on deliciousness of course, of course. See an vendre serums work at the University of Rhode Island cooking this app does in fact result in new process derived molecules like a poly phenol named Chrebet call like Quebec. Why do they even after

it has a weird voice?

What's What's the Quebec what was

nationality? What did you want to make? Oh?

Nationality? And if you're a Trebek, wha you not only pronounced French in a weird way, no offense qua, folks. But you also try to pronounce everyone else's language like Alex Trebek does. That's what it takes. Do you like Alex Trebek leader? No. What are your feelings? Jack on Alex Trebek

neutral. I don't know what what's with the know why, like what's wrong with Alex Trebek?

I don't know. Man.

You know what it is? It's seeing him in tax season pisses me off. It's like before I was like, oh, Alex rebec. He's an intellectual guy. He's and tell us you're curious. You know, he seems to be a good arbiter of the truth. And then you see him in the tax and you realize he's just another like, shit. Well,

he became really self aware and got all kind of like, a parody of himself. Yeah,

exactly. I was a kid when I was with my grandma. We used to sit and we would watch wheel of fortune with Pat Sajak and Vanna White and then Jeopardy with the same as huge fan, huge fan. And then like, you know, just after a while, like him, like pronouncing all the Spanish words with that frickin list. Even if this person was freaking Mexican or from South America. I'm like, You know what I mean?

That's a big pet peeve of mine

is like, listen, like regionalist? What the hell it's A Spanish person fine if you're going to pronounce some What have you learned Spanish in Spain from like Ecuador from like Colombia from Mexico then you don't pronounce the Spanish that would you pronounce it like an American or a Canadian then you don't I'm saying if you're going to mutilate if you're not going to do it like the person who would if they were alive, right? That's

where he learned to speak Spanish was Spain.

What were ya Oh, really? I didn't realize he was a Spanish professor in Spain. I was wrong. Here's the thing also like, like, how he like he's like, Oh, no, the answer was blah. Like, or the question was blah, he of course he knows. He has the answer in front of them on a car. I don't know, man. tropic. Yeah. Anyway, poly phenyl named chemical. Given that there are amino acids and a lot of sugar in the SAP, I expect some Meyer products as well. I wonder if any volatile compounds can be pulled off and collected from maple syrup? I think I tried. It's hard. I mean, like, there is a volatile note to it, obviously, but I can't. I think I've tried distilling syrup. But I don't. I can't remember whether I got good results or not. I don't think I did. I don't remember. I also wonder about separating some of the flavorings from the sugars. I'm thinking of trying a recrystallization from ethanol. Mark pally, man, and then they he links to some of the papers. I can't access to the full articles. But you know, it's on University of Rhode Island's website. That's super interesting. Thanks for writing that in. And hopefully if you do anything interesting with it, you'll write back and tell us more. I'm interested. Were we ever going to get some maple syrup and do a demo at the museum? Peter?

No, I don't remember. I don't think so. Me but the show be great.

Maybe we should late season. Do you know that NPR did an April Fool's joke a long time back saying that if you that trees were exploding because people weren't tapping them. And if you don't tap the maple trees that they would explode. They did it and people actually believed it. pretty hilarious.

The best NPR April Fool's joke was when they did the headline was study show that nobody reads how people only read headlines and not the actual article. And then there was like 1000s of comments people like you jerks. I read the article. I read the article. Of course I do. And then the body of the article is takes his

name and that's pretty awesome. I have a good April Fool's joke. The best one ever did. If we have time at the end of the show, you can have me tell because it is our April. It's not his birthday. Tomorrow is my birthday. How old are you gonna be 45 Hey, it's Jeremy from Seattle. Hope all as well on your football as well on your side of the world. Have a quick question for the show. Finally, I Brian and waterbath a three pound is late by the way because obviously this is no longer relevant to Jeremy but I Brian and waterbath a three pound pork loin at 145 Fahrenheit for 3.5 hours last night. So we'll give me that number and Celsius please. I pulled it out dried it and seared it after ate a few slices at about 9:30pm. All right, popped it back in the bag displacement sealed it and toss it into an ice pass. He didn't really do a vacuum on it. So there's probably you know, not 100% oxygen free. Then I probably passed out on the couch. I am familiar with this problem. Woke up about 12:30am and haven't completely forgotten about the poor crawled upstairs and got ready for bed got up around 530 and remembered pork and ran down and check the water temp it was 61 degrees Fahrenheit. So I threw it in the fridge to chill hoping it's okay to eat tonight or tomorrow. Any suggestions or warnings? He

did? How old is this question?

Has some last week. So if you're alive, Jeremy, I would eat it. Like I would just reheat it. You're probably look, you killed all of the aerobic stuff. I don't think I'm not an expert in this. I didn't have time to look it up too much. I don't think there's a lot of spooler spore forming aerobic bacteria. I don't think you made an anaerobic enough environment to cause the spores to germinate during that period of time. And anything you did you could just do a quick kill on the outside remember you cooked it and totally killed everything. Then you seared it then you put it back into bags. And to me it's like similar to like a deli meat that's been sitting out even though it wasn't cute was Brian too so it was assaulted on the outside. So my feeling is is that if you know if you ate it, you're probably safe. And if you didn't need it, you probably would have been safe, especially with a life C or to make the family less who is nervous about it.

That slight chance that you're wrong. You'll just die. You could

do the thing is like I always use the same thing what I feed it to my family or not yes. Bank. You don't I mean, that way you can't say do so to see if I'm just saying what would I do some similar way to what would Brian Boitano do. Ben wrote in about Sam and I have a question about locks slash smoked salmon. I love this stuff. And I'm happy to patronize its local purveyors. patronize is a weird term because it's either very good or very bad. How did that happen? local purveyors that's patronizing. Oh, look into little Looks Yeah. Anyway. No patronize. Give them money. Very good. See what I mean? could go either way. Shout out to Shell skis and Russ and daughters. You've been a shell skis yet? No, I haven't either. I mean, Russ and daughters, I have to go like I hear it's good. I have to go like I go to Russ and daughters probably once a week because Booker and DAX forced me to go. I mean, I will go anyway, but they forced me to go. Anyway.

Try trout caviar is on the Dave bingo game.

I play. What's that? What's

that? Well, there's like, stories that you bring up here and there. So if we

didn't even mention it, you you, you mentioned it. See, see how you do self perpetuating so?

No, I'm just saying you're about to go there.

I wasn't, I would very much like to see the bingo board.

Board. It's in our heads. Yeah.

Okay. And they add to it whenever in the Stasi is the queen of this? I knew you were gonna say that. Well, they wanted to say it beforehand. So you could prove it. Why don't you write it on a piece of paper folded half and hand it to me after I said it? That would be that would be like start doing the Amazing Randi moon. Let's build an extra. No, it's because they can't put their freakin money where their mouth is because they're Joker's jokers that

by the way is also bingo item Joker.

Last time you heard me call someone

never heard you say the word Joker.

Boom putting us down.

That that's just because it needs to happen. That's not a bingo. That's like saying, oh, Dave, do you need to breathe? Yeah. Are you die? You know what I mean? Okay.

Caller on the line. Also on the bingo board.

All right. We'll get we'll get back to your salmon question. Caller you're on the air. Okay, yeah,

I hope your retina has not detached. But I'll quickly get to my question. I had a curious idea. You know, they have like that debate in Barbecue, where some people cook things hot and fast. And some people put things low and slow. What do you think of that? Number one? And the other question is, how does that relate to regular braising? Like some people like to braid stuff at like a 350 degree temperature? And some people like to break stuff at like a 280 degree temperature? Is there really that big of a difference? And what do you think

I here's, here's the thing, to me, when it comes to barbecuing hot and fast is really just like some variant of grilling, you know what I mean? So it's just going to be it's going to be different, you're not going to get like, like, what you consider barbecue from a pit standpoint, is like you have to do a lot of tissue breakdown. And that just doesn't happen quickly. You know? I mean, that happens. Yeah,