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 proudly brought to you by culture city, a for purpose organization that provides a place of acceptance and support for all autism families. For more information visit culture city.org

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 cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on the heritage radio network in Roberta's pizzeria. Where, where's the science? Where's it?

Where are we old radio questions?

No, we're nowhere we're

in Chelsea Manhattan. Incredible

Bushwick, Brooklyn. So joined as usual, in the studio with Anastasia the hammer Lopez. I doing sounds good. And she's looking at last week's questions that I missed. And Jackie molecules back from his stomach virus. Yeah. Was it a virus or were you food poisoned?

See, I was just talking to stars about this before the show, everybody pukes, and they immediately assume they've been food poisoned, which is what I assumed when my girlfriend was puking all Valentine's Day weekend. Either that or she was just like, sick of me. And it was well you were both puking it up. No, she was first all weekend. And then two days later, I got hit with the same thing. So Iris

that's not that's not food poisoning unless she got it cooked do something didn't wash her hands. Oh, no, no, no hit you

know, then she went back to work at a school she teaches at and like half the teachers had been calling out sick with the same thing. So

did she I hope she kept her mouth shut that it was her that did it.

No, it wasn't her. It was some kid in the cafeteria puked when she was working. So of course it was a kid. Yeah, their little virus. But how do you tell Dave whether if it's you know, food poisoning or viral? I feel like everybody kind of jumps to that conclusion, right? They're like, Oh, it must have been that sushi ad or something.

Yeah, I mean, usually, like, I only know it's food poisoning when first of all, I very rarely have any of that kind of stuff happened to me, but like, usually, someone else will get hit. Like because I can survive foods that like I've had my wife getting knocked out by foods like like puking like on the ground unconscious. I've had like friends and family like get totally wiped out and I just feel like a little bit not as not good. But when I get knocked out and then like everyone around me was eating with me gets knocked out. Pretty sure it was food poisoning. You know, I'm saying yeah, at the same time. Also, like if you eat something that's just intensely stupid, and you get hit pretty much Hey, you know it was the food like my wife wants. She went you familiar with the story? Fine, fair. All right. Nevermind.

Wait, what's intensely stupid food.

Don't buy the week and a half old premade parfait at your local like, you know supermarket that was made by someone in the back. Got it don't buy the sushi that's been sitting there all day. God knows how long you know what I mean? Like, don't like don't buy sushi at a supermarket. You know what I mean? That has like raw products in it because all it takes is one knucklehead to not wash their hands before they before they do it or to get some cross contamination. And you are host you know what I mean? It's not like, it's, it's at least at a restaurant, right? You know, you assume that the people who are cooking have had some sort of training or there's some sort of cook there who knows what's right and what's wrong and it's gonna at least partially prevent, you know, the people making the food from completely destroying the clientele but you know, at the supermarket, who the hell knows? You know, I mean, yeah, supermarket sushi, right up there with gas station sushi. You know, our good friend of the show, Peter Kim, Once purchased a moldy sandwich made at a gas station and ate it didn't die.

Well, he took them all off. And then when he was finished the sandwich he saw an extra piece of something in the container. And he was like, Oh, I'm not done and then eat the mold. Forgetting

to Yeah, now listen, the thing about Peter Kim lived like, like, literally lived, like, in a hut in the jungle for years can eat it has amazing pictures from Cameroon. Of like, he was like teaching these little kids and they would draw pictures of people with like horrible intestinal diseases like spraying fluids out of every orifice intense stuff. So I guess he has a strong personality in terms of his constitution. So you know, he's like, what's it? What's mold gonna do to me, although I'll tell you what. The problem with mold is you never know what kind of mold if you're worried about what kind of mold you got bad mold has the aflatoxin and then you don't know until you get the cancer like 20 years later, you know what I mean? And I'm saying, just stay away from it.

Well, we'll check in with Peter and 20 years, right?

For a number of reasons. Wow. That's rough. There's a caller, I'm okay. Caller you're on the air.

Hi, def, this is Andrew from Pittsburgh. I'm doing well. I'm a bartender and I just had a bunch of really fantastic uspg classes yesterday. One of them was a removed class and the guy giving the class talks about forest routes. And its its role in gym and he kind of described it as he said he kind of helped lift the all the other ingredients, it doesn't really have a flavor by itself. It's just kind of bitterness, but it helps list all the other flavors. That's good.

It's got a flavor. It's got like kind of also like a vague kind of sweetness. I like Oris I think it is good. You know what I mean? We were playing with us last week. So I think it's good. Yeah. I mean, you don't want like, you know, you don't want like I don't know that anyone's ever made a clean or it's root liquor. I don't think it would stand on its own. But you know what I mean? It's as good anyway, so what sort of we got going with us?

So I mean, that anything that was added an additive effect to a lot of other ingredients off, which interests me. And so, you know, I looked up, try to find as much like good about it, all the usual suspects, I went to Biggie and didn't have anything. And then I went to me, Stewart and she just had a very short little piece on it, talking about how it was like a fixative and help old fragrances or slavers in solution, like protruding some sort of missing compound to keep them volatilizing.

Is that true? Or is that just a theory?

I have been I have no idea on this. So I mean, I'm coming at it from hearing about this lesson.

24 hours. Right. So I don't understand why it would do that.

Yeah. I mean, that's that's kind of my question was given a gift, you knew more about it and what you could do with it, or if it was possible, make a tincture that would that you could use to kind of act as a way to lift a bunch of other ingredients or immediate that's even possible for

Well, I mean, obviously, certain flavors, and also certain aromas and certain tastings, right? can push and pull other flavors up and down in the way that you perceive them, even if they themselves are not immediately perceivable. And so the obvious ones are of course, vanilla, and salt, right? So it's entirely possible feasible that Oris also has some of those characteristics. I don't understand what would be in orris root that would literally fix in other words, make make volatiles less fugitive, you know what I mean? Maybe I don't know, maybe. The thing is, I've carbonated things with the words before and I don't notice it doesn't have any, like, it doesn't really change the viscosity. It doesn't like doesn't appreciably change the surface tension too much. So I don't know what or in other words, I don't see anything that it would change that would stop stuff from volatilizing. But it might make volatiles more apparent to you. Now what typically like Anastasia and I literally we did this like a week ago, or two weeks ago. You know, what you should do is and I'm sure you have a local store We're in Pittsburgh, you know, we have a couple here. I know, you know, a couple where they are in Philadelphia, but you know, everyone's got one, or there's the internet. And you just get a bunch of different things. And I would make a T A waterbase t. And then I would do an alcohol tincture, and I would do one, like, hot depends on how much experimentation you wanna do hot, cold, and then ISI and then you can kind of get a range because what happens is the different extraction techniques, ie in water or oil, water or in alcohol will pull out different, different properties. And also, whether it's hot or cold, or whether it's isI is going to change the extraction speed. And usually, the faster extraction speeds tend to reduce bitter components and increase kind of aromatic highlights, which is which is nice. And so what you do is you just make a whole boatload of these tinctures make them one item, right. And then you can go about and mix them. So if you if you're very accurate, if you measure exactly how much product you put into your tinctures like, you know, like I am doing 20 grams of aurus into 500 mils of water 500 mils, boiling water, steeping it for five minutes and straining it bang now you know and you keep track to make sure that yours fruits always the same size all the time, so your extraction rates the same etc, etc. Then you're like okay, I put five milliliters of that solution in and then you know, you know, 20 milliliters of mace, the solution and blah, blah, blah, and then you can go back and reconstruct your recipe. Now, it's never going to taste the same when you try to do all your extractions at the same time where you average them out but you can get pretty close and you can really kind of fine tune your your mixtures or for instance, you could buy someone's gin and you can jack the Auris. You know what I mean? You can do a bunch of things like that. So it's a lot of fun. But, you know, in order to do experimenting, you really have to answer stars. How much of a pain in the ass is it? But But sorry, pain in the butt? Yeah, family show. But the Yeah, so you're sitting there with like, you know, 30 Quart containers, all labeled. And you know, don't even bother tasting at the get go just crank quart containers out with, with different known solutions in them, and then just go out tasting, teas are the fastest, right? I mean, like and cheapest because you're not blasting through alcohol. So I think as a first approximation, alcohols gonna taste entirely different. But you know, just for fun playing around. It's, it's really fun doing teas. And then the great thing about teas is, is that you can use them for sodas, you know what I mean? So you can make sodas and non alcoholic stuff. And then you can later kind of revamp those recipes for alcohol or, or bar. But remembering that if you do extractions and alcohol, you almost invariably pull more bitter components out.

And without using fresh ores, or that you can really overdyed or that they do to get the irony to like they something in terms of the island.

The only stuff I've ever used is that is like dried. It's like they almost look like very white wood chips, but they're small. Yeah, that's the only kind I've ever I've ever used it. You've seen it fresher?

No, no, I haven't, I was just curious, if there was a way to use the rest of the only one that I've seen and talked about was super, super dried. A lot. The IRA,

I mean, that's like the I mean, the characteristic. One I'm used to is that and remember is that, you know, most of the time when people were making liquor stores and things like that they were dealing with the dried article anyway. Because, you know, they weren't growing it necessarily. And if they were they were stockpiling it and drying and dry stuff is a lot more stable. So you like if you're you would never make. And there's a question later, we're gonna talk about hopefully, that you never would make a something that is intended to be stable with something unstable, right? And so, liquors, and liqueurs and spirits and whatnot typically, are meant to be relatively stable over a relatively long period of time. So in general, you'd be using things that are dried out now, I do the exact opposite a lot and try to make things that you wouldn't ordinarily have fresh that couldn't be made, that couldn't be made it a commercial product, because they they won't last and that is really fun to do, right. So like fresh turmeric, for instance, or fresh galangal or, you know, things like this, that the where the, you know, the, the freshness couldn't be really made into a commercial product. But you can because you're going to sell it right away. But the problem then is if you don't sell it right away, you're you're stuck with a lot of product that costs money, but you know, that's life.

Right? All right, great. Thank you so much. I appreciate it, man.

No problem. We're talking about food poisoning. Oh, yeah. So yeah, just so you stay away from stay away from stay away from the supermarket sushi right says Do you ever eat that stuff? No. What is there anything that is like really like stupid like that that you like to eat?

I have a tiramisu from Food Emporium.

Whoa not anymore Food Emporium out of business remember her fine fair every night. Whoa Mark Ladner chef Del Posto restaurant eats the tiramisu from the fine fair. The font you'd even have five there were people for those of you that know they shop at Big they shop at Big Apple supermarket which is Big Apple supermarket at least the roaches are refrigerated I haven't shopped there in a while yeah, I used to like shopping there because they have the giant buckets of like the giant giant buckets of food like the giant thing of cheese the government cheese blocks and the giant cans I forget what can I used to buy use there's some cans of giant Canna food and 15 number 15 I used to buy there all the time for home. I loved it. You hate it.

It's just a little further

Okay, so Oh stars another question may be of interest Did Did I see that our patent provisional patent got put in or not? So we can talk about it now I guess. So you sure I can recheck now she's gonna recheck. And if she if we're allowed to talk about for allowed to talk about our new patent. We can Oh, and did we have we we have a new product. It's not like a big new product. Don't Don't get excited. But we're going through beta testing now with some with some users. We haven't heard anything back to people like it. They hate

it. Yeah, Nick likes it really trying to find how to use it with Pebble lace.

So how long until we start selling anything?

Under like two weeks. Okay,

so for those of you that were listening, and we've talked about it before on the show, right? There's this, it Okay, listen, when you're shaking a cocktail, you want to shake with big ice, right? Why? Because the texture is better. That's it, the texture is just better. But a lot of times you don't have big ice, right? When I say big ice, I'm talking like two inches on a side big ice. And something about that big cube rattling around inside of your inside of your shaker makes the texture better. But the problem is you don't have that ISIL and even if you do have that ice shake once and you throw it away, so you're throwing away all this ice. So your freezer is going to be full of these big ice cubes. You shake them once you throw them away. It's wasteful, right? So it's a waste waste. And also if you're doing an event, right and this is why we came up with it if you're going to do an event and you're going out to let's say let's say you're going to some like crap tank you know cater location, not saying that all catered locations are crap tank many are beautiful. But you know, I'm saying stuff crab tank. So you go there and the ice they bring you is like the world's worst ice it's like it like literally is like a soupy, soupy mess of like tiny shells and broken things. You're not talking about stuff. So that ice from a dilution standpoint, as we all know from the fundamental law of cocktails, if anyone's read the liquid intelligence, like the dilution is going to be fine as long as you shake off the excess water that's on it because it's got a lot of surface area water on it. But the texture is not going to be good. So what you do is is you we made this fake fake cube when we call it the cocktail cube. Yeah, doesn't show drinks. Listen to me, please, very freaking carefully. It does not show drinks, freezes cube. Oh my god, you're gonna confuse the people stuff.

Seriously, I'm gonna actually register in their brains until you say it three times. Okay,

listen, do listen, people like okay. So you put this in the freezer and you use it instead of ice cube now. Now Now first of all, you need ice to melt to dilute the drink or the dilution will be wrong, right I mean clearly you need ice to melt and plus we make this cube out of a polymers plug polyurethane. That is that is an insulator it does not chill, nor does it heat your drink. Does it chill it stars?

No. Does it heat it? No.

Should you put it in your freezer?

No. Right? Right. It

neither chills nor heats. It's just there to provide texture. So you throw this into your into your shaker along with whatever crap tanking ice you have at your event or at your wonderful house and you shake it and then you wash off the cube and you start again. Now the one thing I have been told is that you should run it's not in the instructions people but they you should run this polyurethane cube through the dishwasher once before you use it to you know because it's it's and we should have put it in the instructions but it's a manufactured item. So you want to wash it before you use it. Yeah, I say dishwasher right? Yeah, it's a very it's like a rubbery polyurethane because we discovered that if we use a really hard one that you would they would like kind of like make little flakes but it's rubber works great, but it's not so rubbery. Did that talk about this next show that we made once so rubbery that it that it felt gross? Oh speaking Are we allowed to talk about your sister's art piece is that you know, alright, so we won't talk about it. But speaking of like rubbery things that may or may not feel like they belong in an adult shop. Yeah, this art piece it's does say To me a GIF of is unreal. I wish we could talk about because reminds me of an art piece that I did

and he doesn't know if somebody made it there. I don't know. It's not hers now and yeah, no, it's totally up to you, Jack. Okay. So

caller on the line caller you're on the air.

Hi, Hi Dave Natasha and the whole game. I am a huge I'm a huge fan of the show. I've been trying to make some veggie chips. So far, I've been experimenting with Taro, sweet potato, rutabaga, and cassava. I've been having a hard time getting the sweet potato and rutabaga to Chris up nicely. I was wondering if you had any suggestion?

Right. So they're soft, and they go brown too fast, right? Yeah, yeah. Are you soaking them a lot beforehand?

So I tried to two different things. One of them I just like Wyverns, moss and cold water and then one other time. I assaulted them for a half hour beforehand. And both times both things didn't really work. Yeah.

So there's a couple issues here. What was the sweet potato was the other one you're having problems with? I'm sorry. Yeah, the sweet potato. You're having problems. What was the other one? Rutabaga, rutabaga. Hmm. This rutabaga had I guess rutabaga does have sugar in it? Hmm.

Yeah, it was pretty sweet when I like trade. tasted it raw.

Yeah. So the I love rutabaga. I've never had a rutabaga, Chip. I love it. I don't know why. Do you know why the Brits call it sweet? No, me neither. It's a delicious vegetable. Don't you find it an underused vegetable?

Yeah, I mean, it tastes kind of like turnip to me.

Yeah, but better. I don't know what it's like if someone said to me, Hey, you could have a rutabaga or hey, you could have a turnip. Would you ever say give me the turnip? Never. Rutabaga sounds so much better, doesn't it though? What do you think Jack?

It's obvious.

So here's the thing. Sugars do doing two things bad to you. One. It's Browning very quickly when when it's frying right and secondly, as it cools down the residual sugar because it's you know hygroscopic is going to be absorbing moisture and it's going to make them soft and pliable which are both your enemy which is why by the way, sweet potato fries in general fries not chips fries are hard to make tastes good and so I never ordered them ever but the never but the so how do you get around this one if you soak to try and get as much soluble sugar out as possible you're going to win somewhat the other things you're going to want to do is that you're going to want to get as much of the liquid out of the thing before before before it goes brown. So start Are you starting with coal oil

and coal oil? I haven't been you should with Chip

here's the thing right? So that the common wisdom when you're frying something right is you put the oil in and you put it in hot and you don't let the temperature drop too much because God forbid if the temperature drops the oil is going to get absorbed into whatever you're frying right this is what we've all been taught growing up right? Yeah, okay. In a chip chips are supposed to be filled with oil anyone who tells you that a chip a chip is supposed to be freaking saturated with oil like half the weight of it ship is the oil that's been absorbed it's it's solely crust there is no reason to not you know fully inundate a chip with oil now you don't want grease on the outside, right? You want to like you know, put them on a towel and get the excess grease greasy chips disgusting, but like they like having oil in the chip itself. Not bad. In fact, necessary. That's what a chip is. That's why those quote unquote baked chips are an abomination enemy of quality ridiculous freakin things that should be banned. They should not call them They. They should call them something else. Do you like those things to us? No. Jack, do you like those dang things? Oh, no, no, they're ridiculous. Well, like, the thing is, is there a joke? Why don't Why do people even why don't they just call them something else. You know what I'm saying they're not a potato chip. Okay, enough. But listen, if you start from a cold oil, what happens is, is that you can regulate the heat, you need to get rid of all of the water, that is your problem, you need to you need to get the water out of those chips before they turn brown. So if you go cold, then you can do that. So for instance, some people do this by putting a vacuum on so there was a people used to try and try to sell this thing called a gastro vac, which was it didn't really work but they said it was a vacuum fryer, but the problem is is that they put a vacuum pump on it that didn't have the components to really suck a vacuum while you were frying right this didn't work. But people commercially use a vacuum fryer to make things like apple chips. So the apple chips they want to fry him but they don't want to absorb a lot of oil because they're I don't know why because they you know, low quality people and they suck a vacuum on it so that they can get rid of the water at a low temperature without the apple Browning because the apples got a lot of sugar in it. Right. And so if you had a commercial system, which is I think how they do a lot of these kinds of things commercially, you could suck a vacuum while you fry but that's is not really an option for you for you, I would say do an initial soak to get rid of as much of the sugar as you can then start from cold oil and bring it up slow, get the water out. And then at the last minute, let the temperature ramp up to do any additional Browning that you want after they, after they've kind of bubbled this stuff up. You ever do you ever fried tortillas?

Me? No, I

haven't. You should? Because you have Yeah, because if you buy too, first of all, like buying tortilla chips, they charge too much for the tortilla chips and I find them too thin. I don't enjoy the fit. Do you enjoy things or do you not enjoy those suck, they suck, you want the thick one. So like I you know, I'm not a fan of like, you know the mistake in general if you can get the real masa but like for frying, they're fine. Just go buy like the regular like big stacks of tortilla, you know, tortillas. I break them in half like a book like BookBook not breaking, but like fold them so that they separate and then like peel them all individually apart, put them down into a stack, chop them into six and fry them. But they're good practice for chips for potato chips, because they're a lot more forgiving than a potato chip, we just want to look at a tortilla chip, right? And it's going to bubble like a lunatic for a while, stir him up. And then you're going to notice the bubbling start to subside, right. And that's when you know that you've gotten almost all the water out of the tortilla chip. Now the mistake people make when they fried tortilla chips, is they pull them out too soon, because they don't want to get too dark or they have it but when you pull them out, you have that little circle on the inside of the triangle that's too white. Anyone know what I'm talking about stuff you know, I'm talking about. And then you tap it and it's not crunchy. Yeah, and that's the worst no one wants a saw unless you're making chili kilos or something. Nobody wants a soggy tortilla chips. Now you want. And the same goes true for potato chips. But I would practice maybe with tortillas on the front because you can start tortilla chips also from cold. You don't need to and bring them up. And you'll notice that the water if you get the oil temperature, right, the water will go away. And then you have like a couple like you have several seconds of window between that. And when they start over browning. I also don't like an over brown tortilla chip. Do you like that stuff? They start getting that burn over nutty flavor. No good tortilla chips. good practice for you and very cheap. And everybody likes tortilla chips that have been fried at home. They just they're just like, they're just so much better. They really are right? Yeah, I agree. All right, give that give that try and Tweet us back. Let us know how it worked. Well,

thank you very much.

No problem. Hey, Jack, should we take a break?

That's what I was just gonna say all right, buddy.

Today's program is proudly brought to you by culture city, a for purpose organization that provides a place of acceptance and support for all autism families. This is culture City's founder Julian Maha

gotchas. It was really born out of necessity. You know, it was born when my, you know, currently six year old boy was diagnosed with autism. His name is Abram and he's nonverbal. And even though my wife and I were both physicians at the time, it was really hard for us to find any resources at that point to help him all the other organizations out there that we know of. They do phenomenal work, but their main focus is basically finding a cure for autism. Our main focus is basically trying to prepare the community to accept not only children with autism, but your families as well. You know, in addition to that, we also want to provide help to these families in the here and now. You know, so tangible things like you know, iPads for nonverbal kids, you know, financial scholarships, our therapy, scholarships, you know, art camps, and also some lecture series that can teach parents about, you know, dietary issues, you know, how to financially plan and things like that.

For more information, visit culture city.org

Sounds good. They good people jet.

Oops, sorry. They're very good people. Yeah, in Birmingham. Very, very good people. Yeah,

man, you know, exactly, exactly right. I think the you know, the attitudes like everyone you know, focuses on a cure when you get hit with a diagnosis for your kids like that. It's like all cure cure cure. But now it's like, what you want to do is have your kid be the best them they can be the most have the most joy in life for what they for what they want, you know what I mean?

Absolutely, yeah, that's what they do. That's the whole point of the organization. And they're great and they also kind of like they were a big part of the wave of getting like iPads and noise cancelling headphones and restaurants and stuff. So you know, like having things available for kids with autism and families that want to dine out or go out they do tons of work culture city with a K definitely check them out.

Yeah, and you know, that's the thing if you see like, look parents like people, people who don't like have haven't dealt with these kinds of issues. Just be be what's the word I'm looking for? Be charitable to people around you. You're like, why is it kid doing that to shut up and leave him alone? You don't? I'm saying Jack So yeah, and because a lot of things that you don't understand like why kids can't why this kid can't eat food that are mixtures and look I have problems with it too like why can't kids what who knows but you know deal with it that's that's life is a weird thing not liking foods mixed together rights does. Where you like that when you were a kid. Yeah, but not Yeah, not like you know like

not rows or whatever.

Yeah, like like Booker can't have anything like mixed he like he wants his chicken broth by itself.

Remember when you gave him chicken breast and an egg? And I said that's a bad idea because

I think you prompted him because I didn't. I sent it to you privately. He's like dad, too much protein. Too much chicken. Not too much chicken protein because there's an egg

and the chicken and animal.

There is your dinner. Well look at look at the time he just wanted like all he wanted was chicken and eggs. I think I'll combine two things he likes separately on the plate. No, no. So stars do me a favor. I had a question. I didn't get a chance to look up the recipe because I don't have it committed to memory. I've had a committed memory before but I erase it from my mind. Can you look up a Long Island Iced Tea because we had a question about it. And you can ask me meanwhile, hit another hit another question here. This in from Benjamin Terry, my sister

wants you to know that is not her art project. Okay,

there may or may not be there may or may not be rubber, there may or may not be a rubber male member attached to a servo motor that that goes back and forth like a windshield wiper. And as it as it's moving out of the way, a steak knife comes down and just misses it. Right. Yeah. And so that's the piece that Anastasia sister said she didn't make. But it reminds me very much of a piece that I actually made back. You know, before I went to grad school that tell you about this piece, maybe I don't think I've told us on the air. It's stupid. But it's a involves with knives. It's one of the worst cuts I've ever received in my life. I've received some pretty bad cuts. So I was very interested in my artwork were in kind of machines and in kind of false like spectacle where it looked like you were gonna get hurt, but you weren't or like there was danger, but you know, you didn't end up hurting yourself. So I built this little so I you know, I built this little kind of machine it was supposed to be a tiny like amusement park ride. And you grab this handle with your hand and as you spin the handle on a razor blade, I built this knife with razor blades all on it like all real razor blades. And as your knuckle went down, the razor blade would accelerate over the top of your knuckle. So you couldn't like it was geared so you couldn't cut your hand. But it accelerated so fast around over your hand there was like full full blinding right over your knuckles. And so I would sit there and I would I would crank it get with all these gears and boop boop boop boop these Razors right over your hand. It's kind of like freaky right so that was the whole thing this like kind of little mini amusement park ride. So anywho I'm going to I applied to actually went to what got in went to Columbia University for fine arts as my MFA grad school. So I'm like, you know, I'll bring an art piece with me so I can show him what I do in the you know, in the interview, and so I'm having this interview on hackling who is he's an artist and he's the US the the head of the program at the time. And so I'm talking to him and you know how it's hard for me sometimes like to talk and do stuff at the same time. Yeah, so I'm talking to him and I had had to disassemble it to take it with me right so I'm assembling this thing while I'm talking to him and like pieces everywhere. And because I'm not paying attention I assemble it get ready for it Jack 180 degrees wrong.

Oh boy.

And so what that means is, is that the my knuckle is in the high position when the blade is over your hand. So I'm like and so you can never cut your shoe booth and like the razor blade embeds itself like all the way into my knuckle I still have the scar and blood just starts pouring out of my hand all over his desk

and Aaron

kept on playing mainly because like my reaction was yeah, like pulled like a napkin off of his desk and wrapped it around my knuckle and tried to like keep as much pressure on as possible blood like seeping out of it all over my lap. Yeah, they let me in I could have finished the interview kind of scraped the thing under my one arm and like kind of walked out anyway Wow. Yeah, so

Okay, Long Island nice to see what you guys want to what's in the long game give me cups ice cubes. One ounce bag one ounce Jan one ounce weight room when one ounce weight two killer half ounce triple sec two tablespoons freshly squeezed lemon juice, half cup cola two lemon wedges.

What do you got Jack?

This this recipe says sour mix but I mean I mean that's you know then there's the wonder which variation what is so wonder which has a half ounce Absolut Vodka half ounce Beefeater gin half ounce donkey white rum half ounce Milagro Blanco tequila, half ounce, fresh lemon juice, simple sear are up in. Wow, you know, this is

I wonder. I wonder if Pernod Ricard paid for that recipe. Those are all promotic Those are all for no products.

Yeah, and I have to ask you something though I've never been able to pronounce Kwanzaa it's quanto right. Okay, good. Yeah.

Crunch the crunch. I love that stuff. You like quatro and Coke, you have throat you have trouble pronouncing Curacao anymore. Well, I mean, I look I pronounce everything wrong. I got a huge argument my wife just a couple days ago because I was like, I'm we talked about on the air. We did last week we talked about it. I'm going to say coupon. She's like, that's not what it is. A few weeks ago, you know what she gets really mad at me for, like, you know the word like opaque. I say I said opaque. She's like, it doesn't have three freaking syllables. It's opaque. I'm like, No, I said opaque. And like, I don't care. Like I don't care. Like I'll call it chicken if I want that character. Like, you know what I mean? Like, leave me alone with the leave me alone. You know what I mean? Yeah, well, if these are the only problems you have in a marriage, God bless you. Right. Okay. So, the question about long on St. John from Dallas. And by the way, I tweeted out, you know, I saw Jr, Ewing's hat at the museum, the moving image, which is a fantastic Museum, and I did on Instagram, but he had he had a really not that expensive hat. For Jr. It was like I like shoved my face against the side of the of the display case. So I could look and see inside the hat band. And it was just a triple X Beaver, which is like, you know, like an $80 house like a 70 or $80 hat. I have the same hat. But I have remoulded, of course into a planter shape, because that's the only shape that I wear whatever. So John from Dallas asks what affects the perception of alcohol in Long Island Iced Tea, the drink is almost completely liquor, yet is famous for tasting nearly non alcoholic. It doesn't seem like it should work. Well, I haven't had one in a long time. Although Tristan back in the day used to and Robbie used to make these carbonated Long Island iced teas. Which they were just doing it for the acronym but the the why works, I think it has to do with anytime that you mix, starts just getting on board. Anytime that you mix a boat ton of stuff together, everything tends to even out, you know what I mean? And you kind of just lose the ability to distinguish anything. So I think it's just the COLAs, probably watering it down in the lemon. And then it's just as a poop spray of ingredients. I mean, I think it's the only thing I can think of I don't think it's a magical list. I think you could rejigger it with almost anything else and it'd be fine. I'll tell you what we did once at the bar. I get very good kind of pretzels, when you know the bartenders come up with drinks that have like 35 Different ingredients in them. And so, and I've said it on the air a million times I call like Shaka mixing. So I went to the bar once I literally just went on the back bar, and I took the first 15 Lick yours, and I just mixed them all in equal proportions. Just pick them all up. 15 liquors bang and they're like, do taste fine. Tastes like cocktail taste fine. Like duh. Because if you mix a bunch of crap together, it just it's kind of like uniform cocktail pablum, you know what I'm saying? And so I think something's happening there. The same thing with the with the with the iced tea. Was there anything brown in it? No, no, that's it. They're sticking away. They're staying away from the brown. Okay. Benjamin Terry Rodin. I'm trying to figure out a vegan vegan cola. The COLA also cuts. Brown. Well brown but not mean the cure. Yeah. I'm trying to figure out a vegan replacement for egg whites in a cocktail setting. Lately I've been playing with aquafaba chickpea brine, which we have a lot of people are interested in the chicken Brian, just as I had no vegan chickpea ban. And while I haven't noticed too much of a flavor or odor variation, it certainly isn't as frothy as an egg white. I'm mostly using the chickpea water from the falafel place across the street cold soaked, would heat change the chemistry and make it frothier. I bet it would. Yes, I would. Definitely. Yeah. 100%. It would also taste more any tips for this process or for any other egg replacements in your experience? I should try. Thanks. Well, most of the egg white replacements I've used actually are not vegan. So like milk washing. There are certain ingredients that are inherently frothy. So using those. Here's the here's the thing, right? Okay, look, egg whites are doing two things in a cocktail. They're providing a texture and a foam froth. But also, the proteins in the egg whites are binding with flavors in the cocktail and kind of muting them. So like one of the reasons that an egg white is really good and whiskey sour is because it deadens the kind of tannic nature of the wood in the Oak. So what so there's a flavor thing happening there as well. So if you're going to substitute out now you can just go by by the way, I don't know if you're against this. You can go by frothy problem with frothy which is a cocktail frother and I think it's I don't know what remember whether it's propylene glycol alginate or just propylene glycol, but with some emulsifiers is that They also add stupidly add flavor to it like citric acid and like fake lemon flavor. I don't know why the hell you would do that, like, just sell me the freakin froth. You know what I mean styles. Yeah, don't sell me the froth plus some other BS, just some of the froth, but I'm sure someone makes one that just has the froth in it. But you know that adds the foam but I don't think it's going to add I don't think it's going to do that flavor change thing for you. Now, anytime you are going to put a foam on something a lot of what times what people want to do is they want to add a stabilizer so like your chickpea thing probably has some stable stabilizing stuff in it. I've tried various cocktails with Xanthan as a stabilizer, it's not a whipping agent, you still need a whipping agent, something like a pineapple juice or a cucumber juice or Versa whip or anything that has kind of a whipping ability to it. But the zit little bit as an fan can stabilize the foam so that it lasts longer. Problem is is that remember we did that test with Roseanne fans and you could kind of taste it. It was kind of like a little a little bit a little bit. Yeah. Anyway, so I don't have anything 100% But try the try the frothy. I'll try to think about a morning one on the on the Webinars on our chat room there can crank in on it, too. Okay, so So what should we talk about in the in the few minutes we have left? We talked about the patent?