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.

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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, and welcome to cooking nation. This is Dave Arnold, your host of cooking issues coming to you live at noon actually does anything about that the Raizy the heritage Radio Network broadcasting from Roberta's pizzeria where Jack

Bushwick, Brooklyn?

Oh, yeah. joined as usual in the studio with Anastasia Amer Lopez, how you doing stars. And Jack Jackie molecules was up. Doing well. Good, good. We are going to be joined shortly by the late driver. I guess it's like, you know, planning on my usual arrival time. Peter Kim. You know,

he got a different name for him before the show started. Oh, yeah,

yeah. Family shows. Call in your questions. 27184972128. That's 718-497-2128 So starts on the magnificent L train on the way over here today. I was on that. Yeah. Just the one that just got on it. No, no one before me. Maybe anyways. I'm never on the train to get here. Anyways, dude had so much ketchup on his face. Like just kept ketchup all over his face. And I'm like, dude, like, a little bit of ketchup like on your cheek like alright, fine, whatever. Like, well, no, that's the thing he had done eating. He wasn't one of these freaks in the subway like jamming his face full of like pot pie or something. But he had like, it was like he had taken a fistful of French fries gone in the ketchup and then like shoved into his face and got it all over his face. Because here's the thing. You if you have that much ketchup on your face, you can smell it. You can smell you're like why do i Why do I still smell ketchup? You know what I mean? Like

what a horrible thing to have on your face to

just like a boat on occasion. Crazy. Not right.

I have a caller on if you want to get right to it now

let's get right to it. Let's get right into business. Caller you are on the air.

Hey, David, Jr. from Silver Spring Maryland. How

are you? All right.

So question 40 You know in liquid intelligence you have kind of that shopping list. Excuse me that shopping list and it's like grouped together by

Oh, do we lose you know the shopping list. I'm familiar with the shopping list. I was thinking about this also still there, maybe? Well, maybe your back. Yeah, the shopping list. Okay. Yeah, yeah. Yeah, sorry. So

you know that that list that you have, where it's kind of grouped into like this, these are your necessities. This is if you have a little bit more money, and this is if you want to go crazy, right. So, so you were doing the same thing for a commercial kitchen thing for like, a deli. You know, how might you group that?

Okay, well, what what kind of deli What are you serving?

So, we're gonna be doing everything in house except for baking bread. But, you know, cooking roasts from scratch, you know, making some prepared meals, like soups and stews, some basic catering also, but, you know, nothing too fancy, at least at the outset, I'm trying to look to how I can bootstrap it as much as possible. You know, thinking if I switch to induction, does it require the use of a hood? You know, that sort of thing? So really trying to be creative with its with our expenses there,

right? Well, you could definitely me, I don't know what your venting requirements are, but you know, situation rather. But you can definitely reduce your, your CFM are the venting you need by going induction. I know a lot of people also who just basically cheat and they do their hot side on induction, then take it away when they're not using it. And that's totally viable. You know what I mean? It all depends on what you can get away with in your locale. But, you know, are you if you're going to do traditional, any traditional deli stuff, I would invest in the sweetest slicers that you could possibly get. Right? And so like, what kind of slice Are you getting?

So, so it's, I'm buying a company that's already existing, but I'm trying to think of it like, this place was so mismanage I have to think, how would I how I would start from scratch. So they have like a guy told him to have like a 70 year old Hobart slicer, which is, you know, just on on an angle.

Yeah, okay. Yeah, look a lot. So like, let's just take the slicer because to me, like the heart, and it's just kind of pathetic the way I think, but the heart of like, a deli operation is like your slicer. Right. So slicers obviously, you know, I don't know how long you had to deal with the one that you currently have. But the issue with the angle graph or gravity feed slicer, which is you know, the American Standard for slicers. Is that regardless of you know, how sharp you keep the blade there, you're gonna get some toe out on the, you know, some healing out on the bottom of the meat as you cut and you know what I'm talking about that yeah, and that's just the nature of the beast when you're using a gravity fed slicer. Now you know, what does that really mean? It means that you have to like take it off or rotate it as you slice or take it off and take that little heel piece off and it's unpleasant is that like a life vendor? No, but if you were curing your own meats and like you know you really cared about it, and you're dealing with high value stuff, you don't want that to happen. Now the modern gravity slicers are a lot better in that respect, because they require a lot more down pressure than some of the older ones do. And you know, you know the you know, my favorite, you know that money the whole day you know, the old new model 3000 And you know, the newer the Hobart model 3000 which is like was like such a pimped out machine like that did a very good job on thin slices, the observa you know, which was before that other one the one that and by the way, I'm a couple of years behind like three four years it's been since I really worried about slicers you know, was was the best but you know, if you're going to do a high end presentation deli kind of a situation eventually you might want to get a vertical like to it because a vertical slicer a looks freaking awesome and be like doesn't have any of that distortion on the slices it goes through that said I aren't the only people I know who used them are like, you know, the people trying to do like the high end, Italian style kind of service, you know, who don't want to do hand slicing. So I don't have a lot of personal experience with them. But the good thing about like the newer slicers is I would look at the reason I liked the 3000 is the just the ease of cleaning on it too. Like it's got like it's got that like hydraulic lift that you can lift up the slicer and clean underneath that you could pop the blade off and throw it in the dishwasher which is sweet. I hate cleaning slicers I gotta tell you, I do not like cleaning them

Yeah, I got a really nasty cut one year doing that. Oh, yeah.

Oh, yeah. Now, obviously, I'm only going to get because I don't know the layout but like refrigeration is going to be huge on you like getting like good cases because you're gonna throw a lot of money into electricity on those cases over time. And so even though like no All set of refrigerator cases might seem like a good bargain right now. A, like they might break on you more of I've said this before, I hate commercial refrigeration, I really do. But like, you know, good refrigeration setup, you know, there's not going to go down and I don't know if he's got the best one right now. But you know, those are like the heart, right? So you got your refrigeration setup, you got your slicer, then on your cooking side stuff I would definitely invest in, in a couple, especially if you're not going to do you're not you said you're not gonna do a lot of hot side right away. Right? Right. Yeah, just get some get some decent induction ones. Like, you know, there's actually, you know, it's interesting they Breville is that semi commercial semi pro, like the Philip Preston from PolyScience did some work with a new temperature controlled induction unit, that's supposed to be pretty good. At least he tells me so that I think is, right, I'm gonna say it's right in between the consumer and the pro range. But it could be good for swapping in and out otherwise, most people I know use, you know, the big old cook Tex, you know what I mean? But they're not, they're pretty expensive. Whereas most of the other, you know, the smaller induction ones, the cheap ones, though, you can get away with them fine for a while, but they're not necessarily the best long term because they have a fairly small heat rings, you can get some scorching, if you're doing, you know, work that requires like solitaire or anything like that they, they can fuzz out on you over time, if you're using them hard and intensively. But on the other hand, they're cheap, like potato chips, you know what I mean? They're like, a couple 100 bucks. So you can like rip through them as you as you as you need to. What else I mean, if you're going to do catering, I will get a vacuum bag, I will get a vacuum machine. And if you're going to get a vacuum machine, in your setup, I would not go for the smallest one, I don't think you need to get a really big one, unless you're going to be backing down. Maybe you are maybe you're going to be backing down like whole rows doing a pre search on him and then a roast out later in an oven. I don't know, you know, that's something you should kind of look forward to. Because that's another large investment of vacuum machine, you're gonna probably need a hassle plan as well for it, but that's definitely going to be useful both in a catering application for takeaway later. And also, if you ever end go to the underground meat collective section on there has it because they do they do vacuum for take away. So then if you're going to make your own products, do a slice down and evac pack out so that you can push, you don't want to have to do all of your heavy slicing necessarily to order on something when you want to grab and go. And you might want to be able to pre package something in which case you're gonna need a decent vacuum machine.

Right, right. So I was just looking at the, you know, the mini pack lines. And the things

the XP 45 or MDS 45. I was trying to figure out like, if that would be too big, or if I can get away with something smaller,

but you're saying no,

don't don't go for the smallest.

No, no, no, no, no, no, no, no. Yeah. Yeah, the 45 is a smallest one for your application that I think I would go that's the same size as the as on the multifidus. The same size, I think is what the 200 It's been a long time since I've shot but yeah, that's the, that's the small. So that's the smallest one that I will go for. Because you know what? Like, do you really want to be in a situation where you know, you saved because of the price difference is not that big, right? And the size is not that much different? And do you really want in six months time to say I wish I could pack that down? No, you don't. Right? You know, what I used to recommend a lot depends on what you're going to do. So you know, I had the pleasure of having a dual dual bar setup in both machines that I was using, right. And the advantage of the dual bar having two bars in it is that you can seal two packages at once. And that becomes a really big deal if you are going to do packaging down and stuff for for sale not just for like storage the end of the night. But because like let's say your vacuum cycle time is like 40 seconds 3530 Somewhere between 30 and 40 seconds in between each cycle right which it could easily be could be longer even depending on what you're doing. So by having two bars where you can steal two packages at once you know across from each other. You're you're cutting your packaging time in half. And if you've ever gone on a big packaging marathon, where you're packaging package after package after package then then you know it can be significant the savings can be significant for not a not a huge initial extra investment. Got it? And here's the thing people like me man in the bar, it takes up the extra bar takes up so much space in the back of this crap because you can just rip the bar out when you're not using it. I've done it a billion times you just ripped a bar out when you're not using it. And then you have the full space where the other bar used to be, you know, anything. For someone like you. I don't know that gas flush is going to be so important. You know, I don't know. Like, I don't know that many people who use it all the time. But anyway, there you have

it. Oh, all right, we got another caller who's been waiting. All right. Thank you very much. If

you have any more questions, give us a call back. All right, caller you're on the air. How you doing?

I'm doing very well. How are you today doing well. So the cardinal sin was doing things at home where I didn't write down exactly what I had done to get a result, right. But I think I have this one pretty much nailed on. So I'm a bartender, and I use a recipe from tellers, French Laundry, for on the surface of the bar, I used to talk cherry pepper syrup, which is constrained by peppercorns, raspberries, strawberries, sugar, water, and then he approaches it for 45 minutes, but he doesn't get in quality. The ratio that he uses are going to be he uses a pint of raspberries, strawberries, a cup of water, three quarter cup of sugar, which isn't going to be nearly enough to get to a 50 bricks symbol. So I mean, I've got a refractometer. Kind of, whenever the first time I made it, I just kind of would like throw some water in there. I'll just correct it whenever I'm done. And whenever it came out, I had developed a whole bunch of pectin in the syrup. So when I was blending it to get more sugar into it, the correct bricks. It created this really amazing stable foam on top. The super, super delicious. And then the second time I did it, it the phone wasn't stable. So what I'm thinking is that I think what happened is I just developed develop more pectin the first time I did it. And I wanted to call you and ask you what kind of are the ideal conditions for developing testing in fruits whenever you're making a certain like that, right? Yeah, started real quick. The way that I do it is like a double boiler method. So I put all my ingredients in the mixing bowl over boiling hot water, just keep that hot, so it pushes and has no chance.

Right. So what you want is like basically, not a fully fully gelled, obviously, but like semi right. So like the problem with that and then packed in is like, you know, getting the ratios exactly right each time to make it to make it right now in general, right, packed in the will form gels. In situations where there is a high soluble solids, right? So lower water, and usually a typically a lot of sugar. That's why a lot of times when people tried to make jellies, and they're like, Oh, my jelly didn't set, it's because they don't have enough sugar in it. Right. And the other thing is acid, right. So like, like maybe the batch that had the good pectin development was a little more acidic than normal, right? And then you doped it with extra sugar. So then you have a high sugar high, high acid situation pectin loves that, you know what I mean? And so it typically, you know that you can have like Ionic reactions as well. But I think typically you're going to just look for high soluble solids and and not my brain, high soluble solids and then acid conditions. And that's going to a no increase the set characteristics of your of your pectin. But that said, like, wacky things happen with fresh fruit. And you never know, like, if you got like a really good result. It's like super hard to duplicate it.

Right? I was using frozen raspberries and fresh strawberries whenever I did it.

Yeah, I think that should affect it much like freezing could be wrong, though. I often.

Yeah. So what you're saying is just add a little bit acid like even lemon juice or just citric acid or something, then that should help correct it?

Well, I think once it's done once it's cooked out, it's like, you know, it's probably cooked out. You didn't write down the exact ratios. You did that time.

No, that's talking about just cardinal sin. Yeah.

I told you, I've said it on the on the air. Like, you know, there's recipes that I've never been able to achieve again ever. But a lot of these recipes with, especially recipes that rely on hydrocolloid, like a lot of them are on a razor thin edge. Do you know what I'm saying? So it's like, and the problem with those is you could be chasing unicorns, right? So you know, let's say, let's say the syrup that you did, even if you measured it exactly. Let's say you're talking about a one in 100 shot while you can't be can't do, you can't do a recipe based on a one and 100 shot, you know anything. Right? You know, so you might want to think about just you know doping, doping it with some foaming HB strawberry is pretty foamy. Anyway, like even, you know, like clarify clarify regular clarify strawberry is pretty foamy. So, you know strawberry soda foams like a mother sodas raspberry soda really, you know, even if even when I hit it with pectin x, so it's Yeah, but getting it exactly the way you want it. I would consider just doping it with some with some, you know, some whipping agent and some I haven't I've been looking into in fact, someone else asked last week about vegan egg replacers and then I had I had a comment back in on the on the, you know, HMC additives there's got to be a good thing just to add to make it happen because you don't want to rely you don't want to rely on having to get something exactly right every time that is like on such a like a fine teeter totter. You know what I'm saying?

Yeah, absolutely. I

do realize that getting past development would be that fine of a razor edge well,

because you don't want it fully gelled. You want something in between in between things are always the hardest. By the way, you the recipe the killer has has you cooking the peppercorns for 40 minutes see, here's the thing so like Geoffrey Stein garden you know friend of the show friend friend of mine he wants lambasted me lambasted me for putting pepper into things early because he's like you could pepper that he doesn't talk to this when you could play with that long it's like all that's left is the is the bitterness none of the aroma the pepper I'm like you know, so what like I still like to add pepper early because I kind of liked that like harsh bitterness from the pepper but if you considered like almost like dry hopping like after the cook like putting some grounds of pepper in right as you take it off and then to get some sit lead sit with the aroma in and then straining it off to get more of that fresh pepper aroma because have you noticed that the aroma of the pepper changes and drops and drops off and loses a lot of its kind of like interesting characteristics especially if he's going to go all the way to like specify tele cherry over a different variety of pepper. I don't know why. I don't know why he's hating on the Malabar look. You know what this thing says? Remember we did all those pepper tastings back in the day status has her I hate pepper tasting face. You don't like pepper on butter, it's just boring. Everything Everything that requires sitting in like doing YOU HATE YOU HATE anyways. point being that other peppers are also good. I know tell cherries got the got the name, you know what I'm saying? But, you know, like we do a pepper tincture. You know what my favorite thing to add to any pepper tincture is? cubes. I'm just gonna say it right there. Cubes, go. If you have you played with cubes?

I have not. I have a couple more things here that we use at the bar, put in an atomizer and use that to kind of like a reentry instead of glasses.

Now anyway, that's my that's my that's my pepper go to the you know, because we you know, I'll do a pepper tincture and I'll throw in because you always have all those pepper light things sitting around, right? So you got like a couple of different black peppers. Like typically the two that I'm using are the Malabar and the tele cherry and I forget the third one, we sometimes use some other ones, but those are the main two that I'm using. And they always have a little bit of the grains of paradise. Well, that's a very strong flavor. I sometimes have a little bit of the long pepper, which strangely even though it's not really it's nowhere near the same flavor. The Romans like used interchangeably with black pepper, according to the research that I have. And cube EPS, and some combination of all those can make really interesting kind of peppery aromas.

Awesome. Thank you so much. Oh, cool.

Thanks. All right, so Hey, Jack is not there. Oh, he's not there. So the maple syrup, guys, you can take a maple syrup tour. There are sponsors today. Yes, that's true. What do you think about that? Do you think about the maple syrup tour?

I think it sounds great. Their whole thing is there. Like you know maple syrup is more than just a condiment for pancakes. So they're they're like, you get to tour the sugar shacks. And they show you all these other products that they make with maple candies and things like that

sugar shack sounds vaguely like, you know, like, like some other stuffs gonna happen in there. And I think

I it's a family shot. Yeah, yeah.

But anyway, my point is, I was talking about this the other day, and I'm such a jerk about it. But like, I have not noticed any huge terroir phenomenon and maple syrup. You know, I'm saying, it's like, I've had maple syrup from Connecticut. You know what it tastes like? Maple syrup. Yeah. For me, you know, Vermont maple syrup tastes like Well, have

you ever done a tasting like a side by side?

I'm saying I think we should I think we should get these guys to send it in and do like a side by side. Now listen, the like there's a huge difference between the different grades of maple syrup. And like early season versus late season, right because the earlier in the season, the clearer it runs. That's where you're getting your lighter syrup's, and as the season goes on, it gets darker and darker until you get to the point where you get all those metallic tastes that even like below A B, right, which are even too strong for me, like I'm a solid B guy. I like B for eating. I like B for cooking. Like I like B, you know what I mean? But, but it seems to me those effects like swap, like any sort of, like locale effect, you know what I mean? What do you think? Am I wrong about this? I want someone to see we're gonna have to do this what we just want to send it in a tasty what else I've really always wanted to do always wanted to do, I've always wanted to get a bunch of maple sap and then concentrate it in a row that

will try to make it happen.

Right to see like, I want to know how much of the characteristic maple illness is because of the cooking itself versus just the extraction of water. You know what I'm saying? I'm sure someone out there has done evaporative boiling on this without heating it, but Sorry, I

gotta call her here.

I call earlier. Hey, it's Chris some greens. Hey, what's up?

Hey, got a syrup question actually.

Oh, nice. I haven't had a chance to look at the at the video yet. I heard you sent it to Jack. But I haven't seen the link yet. On the on the coffee. Yeah,

no worries. I just wanted to know what your go to method for gum arabic is because I couldn't actually find what liquid intelligence? Yeah, syrup, I should say. Yeah,

I don't use it that often is Why is why it's not in there. I did a bunch of tests once where I you know, we did the heavy gum syrups and then tried to see how much of a difference it made. And our impression was that, you know, we didn't love it enough to like, it wasn't one of those things where I'm like, my life has changed. And so now I'm going to do it, which is why it's not not in there. The gum Arabic I typically use is fairly, you know, tweaked out like you know from like, take a Lloyd those guys so I use it mainly as a suspend as as an emotion right. So

yeah, I'm using it. Yeah, I'm using it that way as well. Also, you know, a message that I got from your book, but it's sort of a pure gum syrup. I was just kind of curious.

Yeah, wonder it has a bunch of Dave wonders has some gum syrup recipes. And he published I think, either is either it's in imbibe or it was one of the Esquire things he wrote about it, because I know he's a proponent of gum syrup. But you know that the interesting thing about gum arabic is you can put a preposterous amount of it into solution, right? I mean, that's the kind of thing about it. It's like very, very high percentages of gum arabic, you know, don't form an extremely viscous solution. And it's because gum arabic is no it's not a long chain polymers not the way it works. So

in your in your, in your opinion, what do you think is a high proportion?

Oh, well, I don't like like I like it's like I say like, I like I don't do it. So I don't even think but like over like you can easily do. Like 10% I think I've never done it. That high stars when we ran those tests. You didn't really like it either, right now. I don't really. I've never really liked it. That's the thing. I think a lot of people also buy kind of like crap grades of gum arabic, and like they can have, you know, different kinds of tastes and the kind of dark stuff that I use is powdered and pure white. Yeah, that's what I have to Yeah. And so, you know, look, here's what I think. Like, you know, use warm, use a hot hot water, right, blend, blend it in hydrate that sucker. I don't know whether mine is special that you don't have to heat it. Like whether the stuff that I use a special because I can't remember, but hot water is always gonna make it easier, right? Blend the hell out of it, get it get it then add your sugar to it. But start with a ridiculously high rate. This way you can kind of see what happens when you go overboard. I always like to start with something ridiculous. You know,

I've actually followed Jeff Morgan Fowler's recipe, which is like six parts sugar it's a one part GM to two parts water and it's just this ridiculous sludge.

Yeah, well okay, so how does it How does the recipe made tell me that the steps

so he's well I saw one thing online and said you can blend it and you don't have to wait but Morgenthaler says do one part God one part water let it sit overnight. It'll hydrate itself. And basically you just stir that into simple syrup. But he's using a three to one sugar to water ratio.

Three parts sugar one part water. Yeah, no, no, no, no, no, no, that's must be a misprint. Three parts sugar one part water. Yeah. No.

It's always it's it's all imbibed because they took it from the book and it's in the book. And you know, I don't know if this is a mistake. But yeah, this stuff is like super thick. There's no way it would definitely not come out of a poor bottle. I would have to like spoon it into a drink.

Well, I have to calculate the bricks on that three parts. Well, we could do it right so it's, it's 70 something bricks.

I guess Right.

Yeah, 75 bricks. So like, think about this way, honey is 82. Right? And honey is completely inverted. If honey was had any sucrose remaining in it, right? It would, it would crystallize instantly. Right? So you can't you can't have sucrose mixtures at that. High a break. I mean, really, anything over Above 6668 is going to start throwing crystals off. So it's going to be difficult. You could boil it to get it in. Does he boil it to get it in solution? No, I blended it. Wow. Yeah, I would imagine that that would be hard.

Yeah, I mean, I guess the point of the gum is that it keeps it from crystallizing.

Hmm. I guess it's still gonna be me think about it. It's gonna be sick. Yo, yeah, it's super thick. I mean, think about it this way, right? Maple syrup is around 66 bricks. You know how that pours, right? You're adding a small amount of hydro to it, which maybe it does stop crystallizing. That's a good point. Right? But the difference between 66 and 82 Right? Is not that much when you think about how much water is and that's the difference between maple syrup and freaking honey,

I gotta jump in the chat room is going nuts. It's 221221

That makes a lot more sense. 221 would work sugared water that's what I guess the chat room

are saying. Yeah, it's six six waters three sugar one gum.

That that would work. That would definitely look up that would definitely work. Because three is bonkers. I don't even know that I could get I could get it dissolved on the only with heat. But while we're going on there's some tricks. So if you're having trouble getting your gum arabic into solution, remember any hydrocolloid wants to go into water if at all possible. So you want to you want to add to hydro before you add the sugar. The exception to that is you can dry blend your hydrocolloid with some of the sugar, right? So you can like blend. You can blend, you know, equal parts gum arabic and sugar. And what you're doing there is just helping the gum arabic particles stay separate from each other to help them hydrates. That's a tiny technique, but you don't need to frickin do that. If you have a Vita prep you can just

Yep, you know,

yeah, so by that I'm looking at the book. And it's it is two to one if you consider that the water that's already in the gum mixture. is two ounces gum arabic hydrated was two ounces of water. And then 12 ounces of sugar mixed with four ounces of water.

That's a lot of gum arabic. And plus, yeah, you're using Yeah, I don't really. I don't really like what is the purported benefit. Does anyone in the chat room say that they love this stuff that they use it every day? That it's the only Sarah did they ever use it? This is like the love of their freakin life.

I'm using it at the bar tonight. We're

gonna find out. Yeah, it's just like, You know what, here's the other thing too. Like, what are you using it in? Like, like, a lot of times people would use these GM syrups for like, freaking, like stirred and build drinks. Why? They just don't especially like a hybrid syrup. Like that doesn't dissolve in Well, are you shaking with it? What are you doing with it? You know what I'm saying? If you're shaking with it, there's no freaking point. I don't see that much of a point in going that high of a bricks. Because you're shaking, you're gonna get all this extra dilution anyway. So you're, you know, the reason for instance, to go back to a completely different argument has nothing to do with this. The old fashioned argument, there's always people who like to make old fashioned with sugar, right? And the idea there is that you are not adding the extra water from the syrup. And all that means is is that you want that first sip to be preposterously boozy, right? I mean, that's, that's really all that means. I most people I know. Like a couple of even with syrup. Like a cup and it's only a tiny bit anyway. Let's be honest. A couple of stirs have the spoon anyway before they start drinking it most people absolutely. Except for hardcore, you know, booze hounds, and I know plenty right? want like a couple of spins of the spoon. Anyway, let us know what happens with the syrup. Jack has anyone on the track chatline say that they love love? Love it?

Let's see. Yeah. No, yeah. Yeah. You know, it's

fun to use it in actually a shake and drink. Boy, what a fair amount of viscosity and body. Yeah, but

it doesn't add a lot of viscosity. That's the thing. That's, that's why I don't get it. Like it's a really good emulsifier. Right. Like if you're going to make a citrus syrup or any of these other things, like it's a really good emulsifier to keep things like citrus oil suspended. Or if you're going to have any Yeah, I get it. You know what I mean? But like, I just don't get it. I don't get it as a texturizer because I think other things do that better. It's in its main characteristic is that it can go in high proportion without becoming too too viscous. And it's great emulsifier but it's not really foaming agent. Do you know?

Yeah, I mean, I'm gonna be shaking it up with milk and soy sauce. That'll certainly help, I think.

Yeah, I mean, maybe it has interaction with milk. I don't know. I don't know. It's just one of those. I think it's one of those things that people do because they used to do it back in the old days. And maybe there was some reason to do it back in the old days. Like, I don't know, maybe crystal inhibition. I don't know. I don't know what, but I just don't. I don't love it.

Cool. Well, I'll try it out tonight. Lena goes.

All right. Good luck. Okay. This is I do have another caller caller you're on the air.

Hey, how's it going? It's Anton from Boca. Hey, what's up? How's it going? Yeah, I'm going to Japan on Thursday. For three weeks. I wanted to see if there's any place that you get an at gmh fish at all. Oh, no. Any other recommendations or places? Going to

going to Tokyo? Yeah. Okay. So I would definitely I would definitely see if you could get a tour of ski market like stars and I went on us awesome tour there. But we had like we got we got you have to meet up with someone right? Like we can't just tour anymore. I don't know. Like, are you going as part of a for business? Are you just going

just go on Azure. I believe I'm going to tour the market the second day on there. Yeah.

So that that there is life changing right? And like I don't know like if you speak or have someone translating but let them know in advance what you kind of want to see because everyone is like oh well you know someone's coming to the market they want to see the tune auction and that's great. That's fine. Awesome. But like you want to see people doing like the different techniques like like like fish butchering you know EKG which you can all see there so if you just let like your the tour guide or the host know what it is you want to see you know they'll they'll probably show you so you know then what time of year is it is it spring yet over there? Is it hello yet? I when we were there what time of year we were there stuff was a little later right? Yeah it was all that freaking Hama all that like all that bone with the crunchy that's the thing everything season so it depends on what's in season right now is what you're gonna get a whole boatload of anything you remember like particular places? No, that was the one that Mark went to that he loves so much he said was the best place has ever been down. Remember? Oh man. When are you going

to leaving Thursday? Thursday? Yeah,

good to chat. People should call in on the chat room and see who's good or like you know that you know we have some we have some crew over in Japan right now. They should give you some recommendations on our chat room we'll go to see but all I'm saying is is that I would be very clear what it is that you're interested in seeing when you go like on a food tour or anything like this because I think in general like people who listen to this show have a different set of interest and the average tourist Jack weed who shows up somewhere and I think that in general people like cater tours even things like the fish market to what the average Jack weed wants gotta go with Jack we'd have Yeah, yeah, thanks. And oh, well dude, it's not like you Jack It's like but I don't also know what the current exchange rate is. But like have someone take you to like the knife shops. I will go to the remember the name of the street stars with the big with the chef hat dude on it. No, there's there's one street and I want to say it's Kobayashi but I made that up because it's like a Star Trek reference or something like that. But like go didn't go to that street. And like checkout I love absolutely love seeing kitchen like commercial kitchen equipment, districts in different countries. Every country I go I tried to go to market and to like a commercial kitchen equipment outlet area and yeah, I'm sure you'll find some fun stuff.

Awesome. I know we're gonna go to the Yamazaki distillery and then hopefully try to see some sock a brewery as well.

Oh, nice. You know what? I never went when I was there. I really wish I would like, like good traditional miso production would be nice. I hear yeah, I've never been to Yamazaki but I know people that have gone that. I thought it was a great tour. So you know, let us know what happens.

Cool. Fair enough. Sounds good, man. All right. Fine, Thanks, Michael. Peter Kim

shows up just in time to get the free lunch so Peter, so Peter,

you know Peter can buy here for the pizza that the friendship Yeah. Do you want a menu Peter

wants Start with drinks.

What are you the President of the director can ever get? Who cares of the Museum of food and drink has gone over there? Still kicking? Yeah.

That's that you check on us.

Yeah, well, so last week, they had a technical difficulty with some of them, you know, for those of you don't know, museum food and drink open right now with an exhibit on the birth of the flavor industry. And here, you guys, were having some technical problems with one of the machines Did you get it fixed?

We're still troubleshooting it.

I'm gonna have to go over there and fix it.

I'm just saying it's just the

grape lists. Okay. It's everything

smells like popcorn is one thing. So everything well, it's just popcorn constantly comes up. Every time you press any button, we have this thing called this Melson. And it has 19 Different arcade buttons releases, different smells. And you can press them to create all these different flavor combinations. One of them releases pyrazine, which has a popcorn smell to it. And for whatever reason, whenever you press any button, the pyrazine jar, it shakes and there's a little air that goes through so the slight popcorn note to everything right now the smell sense, does it. So it seems like it's like a programming thing.

Well, how could that?

I don't know. Probably because I went in and try to futz around with it.

Did someone actually

just want to see basically like the I think the best episodes of cooking issues are when Dave turns into incredible The Incredible Hulk Yeah, and so basically just keep poking. It's like it takes a sleeping lion and just keep like poking him with the broomstick.

Could be worse. It can all smell like cheesy vomit. It's true, which is another one of the buttons

Yeah, that's the one that actually runs out the fastest. Oh,

really? People like the cheesy vomit Yeah,

everybody I watch this all the time where everybody's like, Oh TV, I'll try it and then you'll go go back for it yeah,