Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

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

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

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

Today's program is brought to you by consider Bardwell farm in Vermont, a producer of award winning handmade cheese from goat and cow milk. For more information visit consider Bardwell farm.com

We're still playing the music. It's all right. I heard his radio network in Roberta's pizzeria were in Bushwick Brooklyn, joined as usual with Anastasia the hammer Lopez Hello. We got Jack Jackie molecules is sick today. Like legitimately sick stomach bug, not like hungover. Right? And so today we have for the first time in the booth. Dave We're going to call him Dave ID to keep them separately from me being Dave Hey, Dave, how's it going? Going? Alright,

if I'm Dave ID does that make you Dave ego?

Whoa,

like that. Like you know, the thing is I think about the ego and the aid is that if if you say someone has an ego typically it means it's bad but in the context of it the egos actually a good thing. Yeah, absolutely. It's the one time it's good to be ego. Got out

got out of both. Yeah, begin with your IT ALL ID

me. That's a since we're staying with psychological references here. That's what we like to call a projection. A projection. Don't pull out psychological turns on someone that grew up with a shrink I'm you know, I'm saying I'm just my stepfather's a shrink. So my assessment now anyway, like I say, projection sheet. Look. Jordanna Rothman friend of the show, friend in general, is just upset because I'm the only person that has been like, what do you go and what is what's wrong with you when she was shaking cocktails? Yeah, you know, I'm saying and we have a very, very happy special guest. Not Peter Kim. Better than Peter better than Peter. Can. We have DAX Arnold DAX Arnold, you might know him from his name is the name of our bar. But he is in fact, my son. So if you have any questions to ask my son, because there's no school today by I don't know President winter break winter right winter midwinter break. So if you have any questions for Anastasia for myself, or for DAX, call them in to 718-497-2128 That's 718-497-2128 You know what? Do anything good over the weekend snows?

I saw hockey games, who really just friend plays for the Yale club team. The Bulldogs Yeah, well, but not the real. The Club. Oh, well, I

mean, they're not they don't play in the In the large, where do they play?

is somewhere in Long Island?

How does the yield dailies play in Long Island? Did they have to take a ferry across the drove? Okay people for those you that don't know the geography and volunteer check this out Yale is in Connecticut in a town called New Haven right now. Right next to New Haven is a body of water called the Long Island Sound. Now Long Island comes by its name, honestly, it's like two hours long, three hours long to drive it right. It's a long freaking Island. It's like one of the longer islands attached to the United States of America right long. Anyhoo. So in order to get there in order to play hockey, bear in mind, at Yale University, they have a very large, very famous ice hockey rink, known as reserved for the non club reserved, they don't play 100% of the time. Anyway. So you have to drive from New Haven, all the way down to New York City, which you know, what is that? Like? An hour and a half hour 45 minutes? Then fight your way through New York

city traffic going up? You're doing a V? Yeah. And

you have to drive all the way back up to New Haven on the other side of the sound and you can literally see across the sound. nightmare. Nightmare,

but I loved hockey. That was my first game. Yeah, it was awesome that your sister

plays and your sisters Buddy. Buddy played. You went all the way out to Long Island for your sister's buddy. Did they win?

Yeah, they did. Yeah, they did that ever seen a game? Have you seen a game? Yeah. Do you like it? Yeah, with all the fighting.

Oh, there's too much. Blood on the ice.

No blood on the ice. But lots of pounding. pounding. Like slamming guys against the wall.

Did anyone throw the gloves off and throw a punch? Yeah. Okay, but no blood,

no blood? Well, they still have their helmets on.

Yeah, I see. I see. Well, it's nice to see that even in the Ivy League people still resort to

this right? Well, there was Yale versus Suffolk County.

So who started the fight?

Staying true to their stereotype.

So Suffolk County, so it's an away game. They went to Long Island because it's an away game in Long Island.

Championships. We're in. Oh, this

is the championship. Yeah, championship game. Nice. Did you cook any food over the weekend?

No, no, no. Yeah.

Yeah. So it was you know, it was ridiculously cold here. Wasn't that cold.

It was cold on Saturday night. It was

cold. But it wasn't like Mayor de Blasio or the mayor of our fine city of New York because it don't go outside. If you don't need he doesn't talk like that. Don't go outside if you don't need to. It's so cold. You breathe in your nose. Your nose is gonna crack off. Don't do it. Believe we were up like, you know, we were going outside. Dax was freaking sledding in that weather on Saturday night. Yeah. Wow. Yeah. Throwing tomahawks DAX now. Thanks to Eunice dassia. Has throwing tomahawks I have to say he's pretty good at it.

Really? It's fun. Nice. What do you throw them at?

Did us anyways, so it was too cold to cook outside. So we did a we have the that wood burning stove. But you can take the top off the wood burning stove and cooking it so we just did burn burgers inside the wood burning stove is your anniversary to me it was Valentine's Day, which is the anniversary of me going out with my wife. 24 years, 24 years. And I also also, we got a new Cuisinart pressure cooker and I hacked it. I hacked it to get back up to the pressure I tested it did some sweet sweet Hameed eggs. Maybe I'll post out the picture that for those of you that don't know, the Cuisinart pressure cooker is awesome for a bunch of reasons. Because you don't have to use a burner it like once it's done timing it like automatically turns itself off and to keep warm. You can. You know, you don't have to adjust temperatures all the time because it just goes to a temperature you want. I mean really, it's nice to use except for the fact that it's not set up to go to 15 psi. And I want everything Oh Booker, my other son is just telling me he's going to use the bathroom and literally he walked in, looked in some lady's face at the restaurant and screamed through the window. Bathroom started pointing and the lady's like I don't even know if it go into the bathroom or not. She's like totally these ladies totally confused. She's also this lady. It's first of all how it's 50. It's 55 degrees in Brooklyn today. All right. 55 degrees here in the studio in Brooklyn. This lady is wearing her like her knockoff freaking Canada Goose coat.

Well, she can hear you while she's sitting with her eyes aren't moving.

That means she's listening. Hey, we have a caller on the line. All right, cool. So the pressure cooker. All you need to do is add one resistor to it. It's very simple. Then it gets up to 15 psi and it's pretty genius thing you can get it for under 100 bucks. Okay? Caller you're on the air. Hello caller Wow, what a do voice Oh nice. Gotta save it gotta save it up. Not like Phil Bravo other friend of the show who just always has a deep voice we have to save up to Yo, what's up?

I'm having trouble hearing you there. Okay, maybe it's better now. I'm calling about the solid gun Derma the stretchy ice cream Very good. I've read all the posts on blog about it. And I want to make it I haven't made it yet, but I was kind of just wondering how things kind of turned out in the end there? Because it seems like you originally tried to make it like Kirschenbaum and Ariel Johnson did with was the contract. And then that didn't work out so well. And then you use potato ultimately, right? Well,

okay, so there's a bunch of different there's a bunch of different ways to get that that texture. So the reason and I forget, I think it's a gluco man, right? So the Select Don Derma, the orchid, like root powder is a glucomannan konjac it's either gluco or galacto I think it's glucose contract has a similar glucomannan. So I think that they did that and one other one other thing that they added to it, and they were able to get something that is the texture of celeb Don Derma. Now, back when I did all those posts, I had not yet been to Turkey, I have now since been to Turkey. So I've had I've had the real thing, so I have a better kind of perspective on it. They say their contract thing works, I don't know whether it was my contract or what but I'm sure that their specifications work. The potato makes a similar texture however, it's pretty finicky, you have to use like, you know, regular standard US potatoes, they have to be cooked and cooled the way that it said and then it doesn't last for a long time. In other words, the stretching is you can't save it for a while and in fact, I noticed I brought some of the slept on Derma the real stuff back from Turkey in in a dry ice thing and it in fact does not keep it stretching as either you have to repeat it right before you eat it to get the kind of stretching this back. But the recipe that I actually use when I really want that texture is the jellen Gum plus guar gum recipe that is also on the blog and you don't have to do like make it tea flavored or any other stuff like I did on the blog, but that that jellen guar is pretty sweet and you can light that stuff on fire which is always nice. The potatoes the potatoes a little more finicky I tried to make it once in South America using like a local potato variety that was more of like it wasn't as fluffy as as as like, you know, like a russet Burbank, and it did not work. And then yeah, and plus even here with the potatoes that I know work. I'm pretty sure I use rust. It's not Yukons but I have to go back and look at the post but then it's finicky in terms of time it's a make with liquid nitrogen and eat not spinner nice committed by the way. None of these things are really ice cream machine friendly. Because they they're stiff. You know what I mean? Like they're really the ones that we did were better with. They're better with my brains fried stuff is better with a liquid nitrogen. Or if you have a real ice cream machine, draw it soft, because it's as it starts firming up that it gets really, really stiff and chewy. So you could probably take it to kind of a soft serve thing and then kind of harden it and beat the crap out of it. But it's uh, yeah, those are my suggestions. That's what I that's what I ended up staying off but can't end elsewhere on the, you know, on five stacks of Bibles that the konjac is going to give you the right texture. I only tried it once or twice to be fair, so that's not really fair to the recipe and I didn't follow theirs. I just made a contract based ice cream. So I didn't follow their exact specs. So like I'm not gonna say anything one way or the other, but they're good smart people. So if they're if they say the recipe worked, I'm sure it did.

Okay, so you're saying that julienne plus war recipe should should be a pretty good result. And it won't have the issues with the starch. What is it retrogradation? Potato does,

right, exactly. Well, the thing with the starch is it's, it's you need some exact amount of retrogradation I think to get it right but it's just it's real finicky. The jellen guar is like boneheads simple it always works and those make sure you get the flavor free guar there's a couple places that have free flavor free guar I think modernist pantry sells a flavor free guar and by the way, they texted me monitors pantry they have no vote shape back so all of you guys that want to use pectin methyl esterase to make vegetables firmer without having to do you know use calcium hydroxide or any of those nasty stuff is bad it's back online there.

I want to go with the contract. Is that the same stuff the Japanese market or do I have to go through a source where I might get a get a little bit more of a pure product?

I don't know that's the thing. I think I use the stuff that you just get. I mean the stuff like so there's the stuff that comes in the kind of like it's like a solid that you have to repel arise. And I think that that's what I used with no luck, I'm sure Kent and erielle used like some form of like purified powder stuff, but I use the stuff that you get at the market, which maybe that's why I didn't have luck. I don't know. So it's, you know, I, I'm not sure if their recipe specifies a certain kind, then I would, I would definitely use that. You know what I mean?

Yeah. Okay. And so one more question about about, you know, just beating it right before I serve it. So in in Turkey, don't they use like two metal sticks? I've kind of seen it. But you know, you're you're saying I could either try to do it in in a mixer? Or what was the other way?

Well, the mixer, remember the mixer is going to start getting like, depends on how you do it. Right. Like depends on what you're chilling technology is. But I mean, the best way is to is beat the like, if you get hit hard, right? Like what? Dax Do you remember when I brought this stuff home from Turkey? Yeah, yeah. And you remember the one time I served to you wasn't snap. And then I pulled it out of the freezer, and they started hitting me with a rolling pin a bunch. And then it got a got that got that cool texture. Right? Yeah. So I think it's any sort of thing if you take it in a bowl and just literally, like, hammer the hell out of it with with a solid pin, or, you know, because the problem is, is that if you use a hunk of metal unless the metal is cold, it's going to start melting this stuff out on you, right? Yeah, yeah, but you can get it pretty much most of the way there with a Kitchenaid you just got to be careful that you don't if you especially because I when I when you make ice cream and the KitchenAid I use the beater that has the silicone little Riblets on the side, and they can break when they're that much force, but you know, just don't don't use that much force.

Also, maybe I'll use a rolling pen. Alright.

Alright, tweet us on over let us know what happened.

You got it back

slept on. DERMA Did you ever like any of those ice creams now? You don't like the texture didn't like the tea flavor? I like the potato and he made you like the potato one. Which is weird because that's the more polarizing flavor potato ice cream. Yeah, I don't polarizing good. We didn't like the tea flavor even like the texture so I'm trying to get texture. I didn't like the texture. Did you like the fact that we can light it on fire? I once taught a class where literally it was hydrocolloid class which by the way, I hate teaching, but I don't hate teaching it it's just difficult to teach because unlike low temperature cooking it's like there's so many different levels you have to teach to with it right and different people have different expectations what they want, but yeah, Starz is going Mee Mee Mee Mee Mee Mee Mee which is like you know, she's basically calling me out as Mee Mee Mee Mee Mee, but we had one we retired, we're literally all anyone want to do is light things on fire. Like can you light that on fire? So literally, we'd have had to keep the torch next to the thing. And they'd be like, we would make any sort of recipe into like, Okay, later on fire. We would like light it on fire to see what happened. I was actually kind of the one of my favorite ones of teaching that class really there for that one. Yeah, yeah, we can make it turns out you can light a lot more things on fire than you thought

you. Were Booker girl.

Oh, Booker. Just want to use the bathroom. I invited him and Jen, by the way, my wife to come on the radio show. Perfect. Yeah, but Booker was like, No. And you know if Booker was here, he Booker was in this leaving when dad died. Why are you on the radio Dad? Dad. All right. Let's go through. Let's go through some of the questions from a before by the way. We have a question on on parmigiana. We're gonna get Mark Latin says he keeps calling. Why don't we call him? Wouldn't it be easier?

Yeah, but ya know, to tell them his number.

Oh, yeah. All right. Have more call on one more time. We're gonna get a call from Mark Ladner to answer a question from a listener. Okay. All right, David. So, we had lines we got, we had lines that write in last week and asked us this question, which I still don't know the answer to, but we'll talk about it anyway. Is it? What do you think of the GAPS diet G A PS, diet? And would you ever would you ever try it now? The GAPS diet is a diet does not mean I wouldn't try it. Not me personally, but that's not really the question. The question is, do I think it's efficacious or not? So it's a diet that's designed for Well, here's the thing here's here's my issue with it. So if you go to the gapps website is run by a doctor who I don't know that much about but literally the the splash page of the website is like a road you know, those road signs like you get into World War two movies where they point in all different directions. And it's like, you know, Brussels one way and all that it's like that but with a with a host of different maladies on it. Right. And so that's the Yeah, so the maladies include dyspraxia which is you know, I think like a movement disorders, right. Add, right, ADHD, which, you know, are those really the same and those really kind of the same thing? I got mark on the line whenever you guys are ready. All right, so you want to talk about gaps in a minute. Sure. I'll talk about gossip man. Hey Mark, how you doing? Hello. We got we got Mark Ladner chef of Del Posto also gluten free pasta Maven of pasta flyer What else you got? What else you got going, Mark?

Everything's great, Dave, thanks for inviting me on to Team scripting issues.

Yeah, nice. Well, we got a question that I thought you know, we can talk about it. You and I, and the Stasio. But I'll read through the question first, this is right up your alley. This is the kind of problem that you have to think about a lot although actually does he make this style of passage even read the questions? Does I read him? Okay, so, for the listeners know, this is from Thomas, fan of the show. But I still have an unanswered question. Even though I've listened to most of the show. Sometimes I will try to make myself some buttered noodles as a quick meal. But when I add the Parmigiano cheese in wants to clump up on me, I cook with real parm ah, two years, if that makes a difference. I was kind of hoping to get a Mornay sauce. But as a quick pan sauce instead, any tips? I thought maybe I could use a stabilizer to keep the cheese from clumping and just a gooey instead of clumping. Any advice on what's going on here would be greatly appreciated. No, my feeling is there's not enough liquid in the sauce he's trying to make to ever stop it from clumping, because he's not pre mixing the Parmesan with a liquid or adding it at the end when it's not getting mixed. But why don't you? Why don't you talk about the generalities.

It sounds like just fat fat on fat, which of course is going to clump. I think the first thing to recognize is that most often people tend to either overcooked their dry pasta or undercooked their fresh pasta. Especially under cook fresh pasta has a tendency to clump up because it wants to continue to take moisture from somewhere.

Yeah, okay. Because here's the thing. So we're, it's what we're honing in on here is that it's moisture, like moisture content is the main issue that this person has got wrong, right? Yes. All right,

I would say so. Let's say so.

So go ahead. So explain explain the two different that two different things. So under cooking fresh pasta means it's going to absorb more water, meaning it's not going to have enough water to form any sort of stable sauce or motion and what's the what's the on the flip side with the with the dry pasta

with the dry pasta. I mean, there's a tendency that maybe the past itself did start to break down and thicken the search.

And so like trap more water because the pasta starch is breaking down anything

surface area.

I mean, what do you want? If you want to do what this person wants to do? What would you do? Would you pre blend egg yolks and Parmesan with a little bit of liquid before you toss it in the sauce if you wanted to add it early and get something that kind of creamy.

Yeah, what what I would tend to do like, for example, what we what we do at Del Posto is we tend to like to use incredibly salty water. I wouldn't go so far as to say seawater, salty, but on salinity reading refractometer we generally recorded at between 10 and 712 PPT

per parts per 1000 tenant. That's it. That's that's 111 1.2% Yes. Okay. So like

that would have a tendency to be too salty. If you were then to try to add some of that water to your pasta especially if it was you know, combined with you know, further reduction.

Right. All right, well, what

do you use either like a clean neutral stock or broth or just just tap water?

And in what so like what would you do you think to make the premix of the cheese what would you do to toss with it what would you how would you go about it

you would add once you add the pan once you add the pasta to the pan, which we're assuming already has maybe perhaps a tablespoon? I guess it depends on the the portion size I'm speaking specifically for 100 gram three and a half ounce portion of pasta so that would be like a single portion. So if you were to take attendance tape pen and you were to melt you know a tablespoon of butter. We also like to use an equal part and in equal measure extraversion olive oil, which helps keep it fluid. All right, and then and then maybe, you know a tablespoon or two of tap water to the to the pot So while it's in the past, and I have the butter, the melted butter, the olive oil in the water, and you're trying to bring that to a simmer with the pasta

and then you add the cheese once it's simmered up

the cheese. That's the thing with the cheese is sounds like he's using the right stuff. Fantastic. Anything between pretty much nine months and two years would be would be fine. Yeah, it'd be hard to find anything much older than that anyways, grocery store it's better to buy a block rather than three graded which tends to be right. And then has reduced emulsifying capability.

Right? When you Okay, go ahead when so once you have this important

part is that you should never be adding the keys over the heat because it has a tendency to string out and, and, and took to the bottom of the of the pants. Okay, now the ones reading the cheese, it should always be ossified,

right. So but if it's clumping up, what what are your thoughts on? Okay, let's say they're doing it like home homestyle they're going to serve the entire pound of pasta in a bowl. Right? Would you ever consider throwing the hot the hot butter in the in the bottom of the bowl with the boil, tossing that and then pre blending the cheese with the liquid to make sure that the cheese was able to form kind of a stable kind of a situation. Blend the cheese and the liquid in a blender and then pour it over and toss are no?

Good? Yeah, I suppose you could like, like he had mentioned a more Neysa for that. Anyway, egg yolk is fine, but I definitely wouldn't be adding any flour.

No, yeah, no, no, no. But like, Would you add in numbers, but you'd pre blend all of those liquids before you toss it with the oil first, then pre blend the liquid but you need. The bottom line is you need water. Because if there's only fat, you can't have any sort. It's going to just clump into itself. The solids will clump and there's no there's no liquid to hold it right? Yes. Bottom line. Yeah,

there's traditional carbon art techniques where you would take water and an egg and pepper and cheese and mix that separately before adding it to the puzzle.

Yeah, I used to make that all the time. That's the only way I would ever make that stuff. But if he doesn't want to egg yolk it you're saying just make sure you add enough water so that the cheese doesn't clump up when you're doing it. But if you use hyper salty water which is going to make the pasta taste good don't add that because that's going to be too salty. Exactly. And I had one other thing with it what was it starts with the with the with the Parmesan with the with with the pasta? I don't know I can't think of it. Do you think you think it's ever going to be as good big bowl family style? Probably right? Why not? Do you ever use the you ever used a cooking pot as a heater for the bowl when you put the pasta into it?

Yeah. Yeah. All right. Anything else to add to help this person from stringing out? Are we are we are we good? Do we give them everything they need? I would not use us. I would not use a stabilizer back to the fire winter. I would not use a stabilizer. You know what I'm saying? I would not try to just not enough. And it won't even help because what your main problem here is that you don't have enough liquid and if you don't have enough liquid to stabilize, there's going to be useless too. I'm also a big fan of adding a like a decent amount afterwards on the top along with the pepper. Do you like that or hate that? Yes, I do. Like that. And pepper on that sucker too. Right? Of course. Yeah. Do you know am I bad mark, because I've gotten to a point where it's almost impossible for me to eat pasta without crushed red pepper at home. And when I'm at a restaurant, I don't ask for it. If it wasn't intended with the pasta like I would never adult post we'll go hey, what's the question? You know what I mean? But I mean, at home. I can't eat freaking pasta without crushed red peppers that make me a bad man.

No, it makes you miss Stassi a little bit

All right, Mark. Thanks so much for calling in fluid. Yeah, looking issue team. Yeah, yeah, well, you know, we're the team that always unscrews the crushed red pepper. Mark. If you ever have some sort of quick service as crushed red pepper. I know. You were gonna get the correct shaker for the crushed red pepper and not this abomination that staring me in the face or the window here.

Exactly. Yeah, we're working on.

Hey, did you know Roberta's thanks so

much for inviting me on your show. Oh, thanks.

Thanks for Thanks for Thanks for coming on. You to speak in a quick service. You know, you see Roberta's has the frozen pizza. Have you seen it in the aisles? I have not seen enough where it was stored. And so then I saw that food

important now and then I will include in podium food so my key food,

key food because food important went out of business because food important was the same thing as A and P and he went out of business. You don't seem to you're not not broken up but no, I'm sad. I'm sad. real sad. It's like my so my stepfather dropped I heard his dad used to be like butcher to the mafia in Boston. And so I forget they had to go to like one of the main Don's in Boston to the daughter who was a nurse died of in quotes asthma. Right? And so, you know, I think Gerard er, you know, went to the funeral and they had one of those giant goons, and he's like, Oh man, it's such a shame and the guy goes Yeah, real sad. That's it. Like you don't I mean, like imagine you can picture it can't see Yeah, yeah, real sad. Look, dead face you know what I mean? Total dead face or listen you want to take a quick commercial break David come back with some more cooking issues. Yeah, let's do it. We'll do

all right this one is journey from Lime Rock by the slow roasters. We'd like to send a special thank you to our latest business member consider Bardwell 300 acre. Consider Bardwell farm was the first cheesemaking co op in Vermont, founded in 1864 by consider Stebbins Bardwell himself. A century later, Angela Miller, Russell Glover and Chris Gray are revitalizing the tradition. Their cheeses are made by hand in small batches from whole fresh milk that is antibiotic and hormone free. Only microbial rennet is used in their cheese making. All cheeses are aged on the farm in their extensive system of caves. To learn more, or purchase cheese visit, consider bardwell.com to learn more about becoming a business member, email us info at Heritage Radio network.org.

And we are back. Alright, so we were talking about before the caller and before Mark came on, we were talking about the GAPS diet GAPS diet. Now, it stands for gut and psychology syndrome, right and it's got the road sign and it's got it's a natural treatment for dyspraxia, which we was talking about is like, you know, problems with issues with muscular control movement, ADD and ADHD, which are those actually different. One is no attention deficit hyperactivity disorder and no and attention deficit disorder. And this is the same thing doesn't really deserve two signs. Someone call me if I'm wrong, but like I've been called both those things my whole life. And so I don't really see that there isn't much of a distinction. Schizophrenia is on that same sign, depression on the other side of that same sign dyslexia and autism. So we're talking here is what we say, a broadband shotgun of stuff that they're trying to fix with this diet, schizophrenia first, first of all, like right off the bat, right off the bat. Now, I don't want to create on anyone's I don't want to poop on anyone's parade too hard here. But right? Anytime I see someone hitting this broad spectrum of things with one thing, and I'm just gonna say this, because it's, you know, I have the same issue in my family, like all over the place. So like, you know, I'm not talking out of school here. Anytime you have a situation where you have a parent with a child, and they're focused on some sort of issue that they want to kind of remedy and they're looking for any kind of remedy possible, right? You get in these situations that have a lot of, and again, I don't know anything about it, but a lot of bells start ringing in my head when I start seeing signs like this that they say they can fix this now this is look, for instance, I'll read the read the schpeel. The GAPS diet was derived from the specific carbohydrate diet SCD created by Dr. Sidney Valentine and wonder whether it related to the egg coloring people. Ha, I like anything with two A's. Do you like that? The two A's Yeah. Ha is to create to naturally treat chronic inflammation inflammatory conditions in the digestive tract as a result of damaged gut lining now that's this can happen right, you know, sed grain great popularity after a mother Elaine Gottschall. He did her own child of ulcerative colitis and became an advocate for Sed. Elaine Gottschall is the author of the popular book breaking the vicious cycle intestinal health through diet now listen, there's been hundreds of years of people worried about how their intestines work and like having various crackpot like theories about like how what we eat is eating us from the inside or that stuff gets trapped in your intent look, even today Vax let me ask you a question. Dex.

Did you see all the snacks at your house?

Yeah, that was not the question. I was gonna ask. But yes, that's very nice. So how long does gum stay in your stomach when you swallow it? When you when you chew gum and you swallow it, what happens to it? It goes down your throat and then what? I don't know what happens after

How long do you think it's in your stomach? Or?

Until you digest it? I see no DAX is not been poisoned. See? Is it maybe it's because my son is like, the year years it'll stay in your stomach for five years. Yeah. Which is a lot of garbage. I mean, you don't digest it you poop it out you don't you can't digest and synthetic now and it's chiefly anyway, you know, it's Chico age comes from the same tree anyway. But like, My point being that like, it used to be that they would say that digested forever. This is all part of this kind of nonsense. And then like people, there used to be people who would say that, like everything is caused by worms, and every time you put something out there you whatever, it's a nightmare. So anytime someone says that they're going to link your brain health through your intestinal system, this goes back also, Sylvester Graham was huge on this. So there's like, it's a lot of weirdness involved with like linking up like your intestinal health with your brain health now, there's probably like, some truth and we were all interconnected system or some interconnect system, but huge bells go off in my head. What about us does makes you nervous? Okay. Look, through years of research and clinical experience. This is a different person now. Dr. Natasha Campbell McBride. Okay, adjusted her protocol to fit the individual healthcare needs for patients suffering from a variety of intestinal and neurological conditions. As a result of an imbalance, bacterial says ecosystem within the GI tract, the GAPS diet focused on removing foods that are difficult to digest and damaging the gut flora. And replacing them with nutrient dense foods that give the intestinal lining a chance to heal and seal. Now I read more of like the outline and everything. And like I said, I haven't read any studies based on it. I don't know if if she has any studies based on it, or if there are any studies based on it. But it has the ring of 19th century reformers craziness, like all like smacking of like, you know, auto intoxication, which is another thing people used to say, degeneration of your insight. And this is not to say, look, for instance, is a well known fact that, that there's a there's a group of people on the autistic spectrum who have huge gi problems, right? Like huge. It's actually like a really big issue. So maybe there's some link, but I doubt that like fixing the GI thing is what is causing the brain condition to happen. It just the whole thing seems kind of nutty to me, that's all. So I tend to stay away from things like that until somebody proves that they work and anything that is supposed to cure that many disparate things. Just makes me a little bit, you know, a little bit what,

that's what my friend Phil does. He tries all these diets to help with his brain stuff.

Yeah. And I says, What's wrong with America? Right?

They're not eating meat. I'm not eating this now not drinking beer.

And every and every day, is he still Phil? Does this film this changing? Does this does his innate filmless change? Now, look, there's another thing too, right? I think that like, anytime that you think something works, there's like, it helps you to work. I mean, if you think it's going to work, it probably will help you to work a little bit. Right? I mean, the mind is a crazy is a crazy, awesome thing. So if you're convinced it's going to work. Maybe it will. Who knows? What do you think? You just agreed with you? Well, you can't shake your head because people can't see that on radio. All right. What do you think that's what do you think about crazy diets?

Some are bad some because people think they need it, but sometimes they don't

know they never do. Well,

some people need to lose the weight though. Didn't eat like crap. Do you know

what the you know, the most effective way to further attacks? Are we allowed to say junk food in our house? No,

no, no, you can eat there a lot of junk food in your cabinets.

Nastasia left a lot of junk food now DAX we're gonna have this out now that this has nothing to do with cooking. Sorry, people, but we're all in the same room. So some of the myths dasya stayed at my house last week, two weeks ago, two weeks ago, right? She said to me that somebody who shall remain nameless but it's Jordanna Rothman wanted to light the fireworks that we had at the house that were specifically taxes they weren't even mind to give they were taxes fireworks, right

and job done your tree

which treated they want to shut down when

you look like you're gonna hit when you're on the zipline.

You don't first of all, even if she wanted to. They those guys don't know how to chop down trees. They're New York City people, whatever. My point is, did you in fact, light the Wolfpack firecrackers? No, where are the Wolfpack firecrackers and

move them on the table to the hockey? People know what what is it? No, I

want a Chinese New Year firecrackers, like a belt of bullets. The stars you know what I think happened people? I think I think I think I think the fasciae came up on her dirtbag buddies saw them light in the fireworks almost like they stopped after they'd already met. Because that's what I would have done.

I swear Are you I would have liked to have seen it. I've never seen this thing. Someone, herbs, she took it home,

we have to go to. But all I'm saying is we now have to go to the great state of Pennsylvania to get more firecrackers or New Hampshire, New Hampshire does not allow firecrackers. They sell them. They don't. Where did you get them? The

last time Pennsylvania? No, but for Fourth of July,

I don't know. Here's the rules. Let me for anyone out there who lives on the Eastern Seaboard here where we have all these crazy rules that don't let you blow things up. And by the way, I was talking, like, here's the thing, right? So like DAX is with his dirtbag buddy?

Do you really think it was Jordanna and Chris, her name this

person, her name, I waited to talk to you on the radio that like, here's the thing. So it's like, so when I was a kid, right, we would go to Canal Street, which is here in New York City. It's like, you know, now they sell fake purses and stuff. But it used to be all of like, equipment and Bs martial arts stuff, right? So, you know, my family who would never let me have anything like firecrackers or bottle rockets. By the way, it used to be able to buy firecrackers crackers illegally in New York City before Giuliani was the mayor deck so you kind of missed out on that. And you used to be able to kind of blow stuff up in the city like I bet on the High Line before was a big part DAX. I would blow up giant balls of popcorn with like, you know, black black powder, explosions die video, you see the videos. New York was a far different place back, you know, I think it's better now. Meaning you know, you don't even need all of the weird like heroin addicts hanging out on the high line all the time. But whatever. I'm just saying it's a different place. But Canal Street used to be able to go and buy your throwing stars, your butterfly knives, remember the butterfly knife stars, you know, those are the Bali song nines are the ones you have to flip around and you cut yourself whenever you try to use them. You like pregnant? I've never seen this. Oh, David, you know what? I'm talking about a butterfly knife, right? Yeah, I think so. Yeah, it's got the two handles and you got a leg, leg, leg leg nunchucks these are the kinds of things that everyone wanted, but I wasn't allowed to have so what do you do? You come into the city and you bought you walk in, you're like I have two fillings to ask at the time stance, they would say that. They would say the throwing stars and then you would hide them on your on your person and then you show up at home then when your parents went to work, you start throwing the throwing stars around. That's how that's how you did it. My feeling is, is just say you can use these things just under my supervision doesn't have safer. Yeah. Because that's where you're going to do something. So these throwing hatchet city has, are you going to do anything stupid with those hatches? Because you know, I'm watching right? Yeah. I know you're watching Jesse not gonna do anything stupid, right? They're not gonna do anything. But there's a new