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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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,

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I'm David volti. Host of the speakeasy you're listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you like this program, visit heritage radio network.org for 1000s more.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cookie cutters coming to you live on heritage Radio Network every Tuesday ran for 12 So 1215 Roberta's pizzeria in Bushwick, Brooklyn and the heritage Radio Network calling your questions to 718-497-2128 That's 718-497-2128 We are joined today not only as usual witness starts here they hammer Lopez. It says Hey, Jack Jackie molecules insulting the booth. Hey, Jack. Hello. But we have from the Museum of food and drink Sam say hello. Hey, and straight from MAD TOWN. From the from the underground, the variety of different underground collectives that they have in Madison, Wisconsin, the one that only Johnny Hotjar.

I have a story to tell. So I have definitive proof that Kim Gordon is a huge fan of cooking issues. Yeah. What? Yeah, so last time, I was on the show, someone called in and asked who our favorite band is. And I said Sonic Youth couple months ago. Someone texted me. Yo Kim Gordon is at the butcher shop. It's one of our businesses. And like really, so I run over there. She had just left someone and one of our employees like didn't recognize her and told her she couldn't use the bathroom. Oh, but she drove she was driving across the country. Stopped at our shop took a picture in front of it. Put it on Instagram. So I think that like she listens. Wi Fi just noticed you guys know she knows the show. Why else would she come into the shop because here she likes she stopped in like Indiana. Madison, Wisconsin, Fargo.

Fargo Yeah. Well, I mean like if I was going to be in Madison, I would definitely stop by your establishment so I mean I don't think has anything to do

she was listening when I said Sonic Youth and so she stopped by

really? Yeah. We can ver This is verifiable. Like you know if this ever fix call us. Yeah, call it call come on anytime or you know, come to the come to the Mofaz event. You want to talk about the moped event we're doing Gianni Yeah, we're

doing a event on Thursday, Mo fadd. Looking at the effects of pH on cooking, which is everything pretty much. I don't think there's much that we do that doesn't have a VH effect, but I think there's some specific things that we're doing that'll be kind of interesting, I think, especially the bass stuff. Not a lot of people think about that.

Well, I mean, especially everything you do is kind of pH related. Not everything. But you do a lot of work with fermentation and preservation. So much of that is,

yeah, yeah, that's doing the, like Salamis and fermented vegetables and missiles and stuff like that. It's all pH bass. So, you know, I think so. So yeah, we're each going to have two or three demonstrations. People are going to try things people get, I hope that I think the thing that's cool about the techniques will show is that people can take a lot of these things and do them at home. And like, my big secret reveal is going to be how to make black garlic and three days,

which I think like, last time, you were here, you mentioned it, but we never talked about it, right? So you're gonna have to pay here's what's gonna happen. You have to come pay the museum to listen to it. And then afterwards, maybe we can reveal the secret on the show if we haven't already. Yeah. But the technique is slightly different. The garlic still black, but a different flavor from the one that is not exactly the same, exactly the same. Not even a little bit different. Because I thought before you said that it was a little bit different, not better, worse, different. We've

dialed it in. Oh, yeah. I mean, I think there's some flavor differences. But I think if you were a blind taste test variations of black garlic, you would not be able to tell ours versus what other words,

you wouldn't be able to tell that there was a difference, or you wouldn't be able to choose which one was which you wouldn't be

able to choose you. I think there's so many variations in what black garlic does, because the process is 40 days at 140 degrees. There's a lot of things that are going to affect how the flavor develops over that amount of time. That being said, I think our process has some differences, just because I've tried it so much. But I don't think anyone could tell the difference.

Do you I think I already talked about us on the show. I was trying to come up with a new technique for this when you're ready. I have a caller. Oh, all right. Well, we'll take the caller first, then we'll get to a caller, you're on the air.

That's a load Say that again.

I said hi, this is Andrew from Pittsburgh. Hey, how you doing? I'm doing very well. Thank you.

How are you? All right. All right. Got it. Got a question? I hope you have some sort of cured meat question because we got Johnny here today.

Unfortunately, I wish I had prepared to Jeremy question because this would be the podcast to call into for with these guys here.

What do you got for us?

I have a question for labor simple serves specifically herbs simple syrups. Okay. And kind of best practices for creating them and then kind of running a random font I had about them by you. So right now I'm thinking about doing for things that are really delicate, like basil and cilantro and stuff like that. doing like a blanched up so having a pot of like cold symbol and then do a quick lunch like cool, simple surrounded by a nice water bath and then do a pot of water Blanchard real quick drop the herbs into the cold symbol the kind of blanch them and then I'll bring it up to maybe like rim temp and let them run for a little bit to try to infuse. Instead of like wondering if you can come out with like a translucent symbol and not have particulate matter in the sample. Like if you just want it that could go that and cause off flavors.

Yeah, here's the problem. Once you blanch basil, it never tastes like basil again. Like you should go. I mean, like it'll taste like basil, but it won't taste like what you are thinking fresh basil tastes like can I give a talk here? Yeah, sure. Go back and read. The Curious Cook has a whole section on the Curious Cook the original book. It's not a print, but you can I think look at it online, has a whole thing about McGee trying to make pesto and his travails and Blanche with Johnny, go ahead.

So one of the things that we do a lot is the stems from the herbs and do the cryo blanch centrifuge who really flavorful

and they stay for a long time. Yeah,

yeah, your oils don't turn at all if you if you your oils or your simple syrups don't turn it all. If you blend it wasn't when the crowd

right. So they, what, what you're trying to what the whole point here, right is I didn't know it worked with syrup. I've done it with oil. Yeah, we freeze the syrups too. And they hold really well. I have never done it with a syrup. And here's here's the thing you have, what you're looking at is what you're looking at is trying to shoot the the Polyphenol oxidase enzymes in the head, right. And so you can you can shoot them in the head temporarily by like freezing with liquid nitrogen. You can do it by dehydrating the herb. Right, which is why like mint tea stays green, right? Or you can but that also changes the flavor of freeze drying. You can do it by you can do it by blanching which alters the flavor right and but you can the problem with freezing it without blanching it is that then when it thaws if it's exposed to oxygen again, the enzymes can kick back into high gear because the freezing doesn't actually destroy the enzymes right? Now, I knew that if you mixed if you if you took that stuff and blend it in with oil and then spun it out, there's no water in the oil. And what happens there is the Polyphenol oxidase enzymes can't operate in a complete lack of water so the oil stays nice and green and doesn't turn brown and getting brown flavors. I knew that. But apparently what I'm being told by Johnny,

I think the sugar content we noticed when the higher sugar contents were there were simples that they would stay greener and brown when it was,

right. I mean, what I'm just learning now is that apparently, yeah, high sugar concentrations, the enzymes also can't work in a super high sugar concentration, but I would keep it as high as possible, right, like 66 Rich samples to give it to give it a shot. Do you have an accent? Do you have access to liquid nitrogen?

I do not unfortunate have access to liquid nitrogen at this time. Because I normally if I was gonna do that, then I would just do different nitrogen or to like nitro model drank like, I'm sorry, I have a bartender. So I'm trying to figure out with this for the bar. Yeah, so I would do like nitro bottled drinks, like the ones that you've done. But I don't have access to that. I'm trying to figure out a way to make like flavored symbols that are shelf stable.

Okay, if you don't have access, if here's what I would try. And I don't know if this is going to work. But if I if you didn't have access to liquid nitrogen, or really to a good, like a centrifuge, I would. The problem is you can't really pass freaking, I would, I would make a, I would take extremely high proof ethanol, do a quick blend in high proof ethanol, strain it through a cheesecloth and then and then dissolve that stuff into a syrup. Like a really high, high, high Brix syrup. And it may be we keep, like a rich simple, like super rich, as rich as you can get it before it crystallizes. And then maybe it's going to keep it the problem is, is that you're not it's going to be difficult to get a high quantity of herbs into a recipe like that, because you're going through like a multi step process versus just like freezing and putting it in especially if you don't have a centrifuge. If you have a centrifuge, then you can just I mean, you could probably even I don't know you could probably have you tried blending it directly without the first freeze into super rich simple Johnny and spinning it out.

No whatever would work, especially if it's not the leaves if you're just doing the steps. I like it better than

I mean, would you do look but the sentence doesn't even doesn't that rdrd to the leaves

depends on the herbs that some some some herbs stems don't taste like the freaking basil. Yeah, ish. Yeah. Yeah.

In concentrated martir you just get like watch in there and you're not spending a lot of money.

Like the Thai basil stems or like that weird color. Yeah, the purple turns always. Although although purple basil, real purple, like fully purple basil. The colors are awesome. But I've never tried to keep it though. Yeah. But anyway, here's my point. I would try just try getting the richest simple you can it's just a it's a pain in the ass to strain rich, simple. without sacrifice, you know? I mean, it's like it's real pain that behind? Yeah,

I mean, most of the are simple serves that you see in bars are like sitting out on the table. And they're like, very brown colored.

Yeah, here's try this. But they're trying to make it probably some other weightless, where you get a very rich, simple. I don't even know what you this is gonna work. Get a rich, simple. Blend the herb into it, and then let it sit in the freezer for like three days. Yeah. And that the matter the matter. The simple syrup, the very rich, simple won't freeze in the freezer, it'll just get real sluggish. And maybe eventually the stuff will settle to the bottom because there's still going to be a liquid be like a clarification. Yeah. Although a really rich, simple, I wonder whether it was settled on the bottom or whether this stuff would float it you probably get some separation? I don't know. Would it work?

That's a good, I think that's a good method to see how the I think your dress

would would ascorbic acid help at all with the polishing?

Yeah. Yeah, of course. Yeah. It slows it down. Like it's not going to like it's not going to completely stop everything. Yeah, in the same way that Linus Pauling didn't not die because he took all kinds of vitamin C forever but you know, it will? Yeah, it'll slow down. I mean, I wouldn't I wouldn't use in any of your syrups any of the sulfur based antioxidants because I think you know, you can smell and taste those in pretty small concentrations if you're not like dosing it exactly. Right. Yeah. ascorbic acid is good. It's always good to add to things

just a regular point two 5%

I was that way people use I just you know what, ascorbic acid I just like? I'm just like, I just put it in because it's, it's got such a low flavor profile compared to most acids that Like I just I literally just like, I like old school kitchen. It I like pinching this. I'm a pinch of, of kinda guy.

sorbic acid. Yeah, that's

definitely pinch. Yeah. Can't Yeah. Okay.

Last question, as I was reading, because I was kind of, I mean, my first thought was that your first thoughts to turn them up for this. So I was reading on student booking. And I was going across, like, what we're talking about how the actual flavor molecules are transmitted. And he said that they're much more easily dissolved in oil. And I was thinking maybe use some kind of an emulsifier, almost to help bind the oil and bring them out of the earth and did not dissolve it or it would be suspended in the in the simple Do you think that would help with extraction?

Well, if you want to make an Arab oil, like you can make an Arab oil, right, and then you just use an emulsifier. Like I would use like the one that we always use, which is the ticker, Lloyd and which is a mixture of gum arabic and Xanthan. And then you could put that into into a simple but I would do that right before in other words, oil because it doesn't have water in it is going to be much more stable on the color and the flavor than once you then put that back into a liquid base. Well, maybe not if it's a really rich, simple I don't know, Johnny, I don't know.

I mean, not not like not actually like emulsify and oil like a some of the oils is like, the tiny little flavor molecules out of the herbs. Oh,

no, no, you think? Do you think adding an emulsifier to the water when you're making a simple syrup is going to make the herbs taste better? I don't really think that's No, I don't think it'll, I mean, hey, look it. I've been wrong. So many times in my life, like you know, that, but I don't think it will help. But you know what? Run a side by side, like just run, choose a couple of different emulsifier do a side by side. And then tweet us back and let us know or call back and let us know what happens.

All right, there might be something that we're thinking about the hard work.

Yeah, I mean, that's the great thing. Like what

you have another call and then I'm gonna actually shut the phone lines down. So we got a lot to get to

the phone caller you're on the air. Dave,

how's it going? All right. Hey, so I just came back from Mexico City with the next ematic Oh, nice. It's freaking awesome. Now you give me like a rundown of like, you know, tips and how you use it

right now you called earlier Right? Or I did exactly. That trick with the next ematic. So for those of you that don't know what we're talking about, when you in fact, we're going to talk about an externalization at the museum event in two days. Johnny and I so like, you know, what you do is is you soak, part cook and soak traditionally corn in an alkaline and calcium rich environment. And then it makes the corn somewhat softer. It also turns the outside of the corn into what amounts to a hydrocolloid. So the masa which is what you make tortillas out of has, you know the characteristic texture which is why you can make with just corn you can make awesome well in calcium and you can make awesome tortillas problem is it is extremely difficult to grind. Next thermalized corn in a modern kitchen because to use like a Cuisinart aerobic who takes too much water. Yeah, Indian wet grinders like I've been using recently, which we could talk about later if you want. You know, they don't handle a dough that's as stiff as masa. blenders get choked up on it. Regular grinders like, sorry, Grant like up Mills, like flour mills are freaking useless for it. And so it's actually kind of very difficult process to do at home. So there's this thing called the next ematic which is frankly of just a very Robo version of the universally detested Colombian made Corona corn mill, which is just like a like a hybrid low quality iron casting, like grind wheel that just you know grinds corn, but like the Coronas are I hate them? Do you like them? Johnny? Don't use them. Because they're because they're terrible just because you never use them? Yeah, they're horrible. So the next ematic is like is like about 30 steps up one because it's got a big robot motor on it and to the plates are a little bit better, but the plates on the next ematic still aren't. When we say they don't come out of the factory working it you know what I mean? Like we look at them, like they're, they're really rough. So they're not designed for kind of the American mentality of I'm going to spend a lot of money on a nice piece of equipment and so it should work. It's it's more like you have to grind those grind wheels into submission. So like mine, if you look at mine now it's literally a masa wheel when you look at it when you're looking at like a normal Grindstone like for regular Western like for weed or dry corner or whatnot. Like the grooves that are in the in the grindstone like the you know how they go. The grooves in the grindstone should alter Need indirection and they form like shears like scissors that that as you go like shear instead of crushing shear this stuff, right, and those grooves also act as a transport from the stuff to the from the inside to the outside. So here you want the outside to basically almost not have any grooves left want to be pretty flat because the masa isn't is like partially shared at the beginning but really should be smashed into little pieces because you want to almost be like a stone Matata a mono grind, grinding it out and in the clearance needs to be pretty fine because the moss is not supposed to be coarse on the finest setting and it just won't work that way. Because I think if you're looking at your plates, you can see kind of big holes on the outside of the where the two grindstones meet. So he's got to run that sucker and your first three times four times that you make masa, you're going to have to run it through two or three times this texture still not going to be right. But keep bearing down on that frickin plate. And then as you go, it's just you're looking at it's going to be smoother and smoother around the periphery of the stones as they true themselves to each other and become kind of better made it and then your moss is just gonna get better and better. Okay,

so you're really tightening that.

Oh, yeah. Okay. Oh, yeah.

Do you have because I kind of tried to get running it through a second time and like it was pretty tough to really get it through. Oh, yeah, it is. So you just really bear down on it. Oh, yeah.

Now okay, here's the thing. Do not run the next ematic to the point where the wheel stops for more than about 10 seconds. That's what I did. Like a month ago when I was making nut butter with it two months ago and I was making nut butter with it. And I I like added I told I think I told you I added sugar to the nuts. Yes. Yeah. No sugar, right to not No, dude, no, ever never never add sugar to the nuts when you're when you're grinding them. It just like totally sees the machine. And I really had a nuclear like puff like, you know, like, like, they got like a mushroom cloud of smoke. And like, you know, phenolic like insulation smell behind it. And it turned off. It came back on we're actually we're testing it. We're doing maximization at the at the museum thing it you know, and so like, we're going to see like, probably tomorrow we're going to run the test on it to see whether it still has still has its huevos left whether it still has enough waveless to grind masa we're hoping it does

have a reason meat grinder for muscle.

No, but I mean like you'd like Like what kind of plate would you put it through just

like the tiniest die?

I don't know if you've tried it. That's yeah, we use it how course is gonna be for more like for tamales. You can't do a to t

we make tortillas with it. We run it through a couple times works pretty well. Really? Yeah. I mean, it's not like it's not nearly as good as like a stone grinder but like I'm pretty happy with the especially I think if used at first and then ran it through you could probably save yourself some time

I've never owned a real meat grinder I just owned those KitchenAid things which are monstrosities

Yeah, I mean a real great kind of we'll put it through fast enough and the blade will be like the motor is powerful enough to really get like a pretty smooth texture.

Yeah, but you're talking about like the big ones where you soak the plates in the in the in oil when you're done for the end of the night. Exactly. Yeah. At least minimum. Yeah. You know what don't work the Kitchen Aid one's worst piece of equipment. You know, it's even worse than that is their flour mill ever used that and it's a wretched system wretched their their pasta extruder is pretty terrible as well. It you know why? Because it's based on their meat grinder. Yeah. Which is, hey, I love kids. My KitchenAid I'm not trying to say anything negative about the KitchenAid

here, but all plastic pieces for attachments is gonna be

Yeah, also, there's just something like I've used real meat grinders like we know back when I was teaching at the FCI. And like my impression of a real meat grinder is meat wants to go in one end and come out the other. That was not my impression with the KitchenAid wants to come back up. Yeah, yeah, it wants to spit back in your face. Which is not what you want me to do.

No, and you're raising your temperature way too high. Oh, super high.

You think it's because the choke points too small at the end of the die? Or just because it's just bad. I think the machinery

itself is just like too much movement. And that's not like, it's bending and it's not like it's not like two pieces of metal with a powerful

motor. Yeah, I mean, the only look I've ever had with the KitchenAid one is where you have to really make sure you cut the stuff into strips strips. Yeah, like and then you have to because they have to fit into the in between the auger and the tube assembly without like having too much compression, right. And you need to basically pour freeze everything Yeah.

Which then kind of messes up your texture. If it's like a little bit frozen

that's the only way I've been able to use my KitchenAid grants

honestly people who have never used a real meat grinder you know you get like the this standard mix the standing grinder that can do you know 300 pounds and like four minutes

and they're like,

like this would save us so much time.

But what do you are you were you grinding tomorrow with it? On Thursday at the at the event? Yeah, what are you going to use crappy kitchen a grinder? No

friend of mine who works at a restaurant. He was like, Dude, I can't was KitchenAid gonna borrow yours?

And what do you what are you stuffing with a regular five pound vertical guy?

Yeah, I think it's a little LTM one. I think it might be a 10 pound

10 banner, the only one I've owned. I remember back in the day when we were teaching at the FCI they were gonna start teaching sausage stuffing. Yeah. And like I turned them on to like the $80 version of the five pound stuffer that they sell it like wizzley. Yeah. Really bad welds on that thing. Stuff. Sausage, fine.

Yes, that's just fine. Actually, that was the first stuffer we had and someone who used to work for us is getting married this summer. I'm giving that to

our wedding president. Yeah, you're giving them the 8995 Grizzly. Yeah, yeah, it's pretty stoked. Yeah. Well, it's gonna be like, you know, here's the thing. My only concern with that is that if you're going to actually use it to get certified the welds are so shitty that the NSF people I don't know how the hell they sell it, you know, I mean, because it's basically like, you know, it's its own. It's its own backstop, because it's always holding some sweet, sweet business from your last time around. You don't I mean?

Yeah, the inspectors come in and just, you're gonna kill somebody.

Yeah, yeah. Well, you know, they all gotta go some time. Yeah, yeah. All right. So call her I hope I answered some I don't even answer the question, or do we just talk about Nick Cymatics?

I think you got it. Because he was he was wanting to know how to prep it. All right.

All right. So now Should we take a quick break and then come back or no? Yeah, come back and cooking issues.

All right, we go. Inspired by the finely crafted tools built at the hands of friends in and around custom knife making and with a love of all things food aim shop again forging a collection of culinary tools unlike any other, collecting and working with custom and handmade knives for over a decade. He has developed a deep respect and admiration for the artists metalsmiths, woodworkers and craftspeople behind the endless interpretations of these ancient tools that feed us the most intimate tools in our lives. They needed to showcase and eating tools was born. The curated collection of unique and extraordinary handmade culinary utensils you'll find here, along with a handpicked selection of top quality production made pieces represents a catalogue of products never before assembled in one place. Many of these products can only be found at eating tools, food, cooking, craftsmanship, and art are their ingredients. There's no substitute for having the right tool for the job. And eating tools promises to bring you just that. They think you'll agree that the food loving visionaries behind each of their products has an eye for the tools we use every day. For more information visit eating tools.com. Au Oh, yeah, that is that is a new sponsor a new business member

eating tools, huh? Yeah, that's what that's what we get called all the time. Right? Eating tool. So what's on their website? What do they sell? Are they designing? Are they there? They? Are they just selling other people's eating tools? Yeah,

I believe so. You want to visit the website? Johnny? You familiar with these guys

knows whether they were the first sponsor or the first tattoo. Was that? Really?

Sam? Are you an eating tool? Are you familiar with the eating tools? Not?

You. I have a chat room comment to two part comment. A lot of good stuff happening right now about back slop is the comment. Oh, yeah. And then more more stars. Was the comment from the chat room. Well, I didn't say Who was I know it's joining

all right. Well, from Jordanna friend of a friend of the program for actually, you know, actual friend like you know, the sheep like recently wrote Alex do packs, taco book, which we I think we discussed that last week. She had a question in a tattoo artists friend of mine uses citrus as a canvas for fine artwork made with a tattoo gun. Mine too. Is this the same lady? No different friends? I met not not Amanda. Nope, nope, nope. Nope. Wants to think about methods of preserving the work since obviously, it rots and, you know, what do you think? Well, here's the thing like I think if you're gonna make back in the day, I just would have videotaped it rotting and then just had like sequences of like shots or time lapse like I would have just taken like pictures of it like as it rotted and then like blown them up like super big on the wall. Because remember, like with art, just like multiplying multiplying things and like, you know, putting big things up on the wall equals awesome. But let's let's take this problem. Seriously. Now the issue is with citrus. You can't preserve citrus, in alcohol without leaching the color. Like that's the thing like you'd think You can preserve it like in alcohol and apparently she wants to eventually do it in resin. The problem with preserving things like fruit in resin is you need to get rid of the water to preserve it in resin like all those things that you see that like flowers and resin and stuff, they've all been dehydrated first. And the problem with dehydrating something as large as a piece of citrus is that it has to you have to get it to shrink slowly. I mean, I have successfully dried whole citrus and you go to the market all the time you see those dried lemons and dried citrus, but they're small and dark brown, you know what I mean? They're not like you know, looking like a tattoo which could be its own thing. But you could also me, you could try replacing a large portion of the water with glycerin which is how they preserve a lot of flowers. They'll do a glycerin soak and then as it dehydrates, it doesn't lose as much volume. But I think you're gonna have problems you could you could preserve it in simple syrup, right? By changing the concentration simple syrup, but you're still gonna get some color bleed. You could do it with old school, you could try formalin like the way that they do that, but that's kind of gross. Here's what I think you should try to do. I think you should freeze dry it. It the color is going to look more pastel, but it will retain its exact shape. Then what you can do is you can after you freeze dry it, you can paint it with a like a resin coat on the outside. And that should re brighten the colors substantially over the kind of weird pastel note that you get on the freeze drying the problem with Freeze drying large things is it's not what food people normally do. You have to go to like a like a taxidermist specialist who specializes in freeze drying kind of like animals and she wants to know if you can dye it after freeze drying. We mean diet, diet mean tattoo it or diet

I would imagine dye like a color. Oh, and

probably you could paint something you could probably spread or dip it I mean it's just a very light porous and you move the water once you remove the water, it's fragile like it can break so you're gonna want to seal it right away or encase it in something kind of encase it in something so it doesn't kind of crack open. But I mean, I'm sure I guess you could die it. But my thought the whole point was to preserve it as it was when it was tattooed. In which case we want die. Right? Am I wrong about this guys?

I'm gonna take your call. We have a caller. All right, caller you're on the air. Kim Gordon.

Klein is not making it up. Real quick. We got caller. Hi. Hi.

Hi, this is Chris from the Green Zone. How you doing? Good Good, otherwise known as Aladdin saying to Jack.

Wow. Alright, so what do we got?

Yeah. So I mentioned to you on, I think Instagram that I had some Turkish coffee tips for you. Oh, yeah. I've been going with that.

I have not, I have not been doing it recently. I need to get back into it. My, my local cafe is still just a pile of coffee grounds. I haven't cleaned it out. So it's still I'm still set up to do it. Because I think I mentioned last time I kind of was hand pulverizing it none of the coffee Mills I had, were really making a fight fine enough kind of grind to do the Turkish or Greek depending on how you think about it. My problem is, I can't get I can't get a really good foam. I can get it to rise kind of once, but I can't get it to rise again. And I'm not. I've not had something where I was like, see here's, I think I've said this before on the show. My feeling is anything that has a super long pedigree, right. And I've tasted good Turkish coffee, right? Yeah. But I haven't made that cup for myself yet where I'm like, yeah. You know what I mean?

Yeah, I know. I do know what you mean. I was in Beirut for three weeks over Christmas and New Year and I had nothing to do at home but make Turkish coffee. And I was really craving my favorite cup from Istanbul. So I started YouTube for some videos. And there's actually a video where in Turkish he tells you how he makes it. And his method is quite different to everything else I've seen and I've tried it for myself and you know, amazingly it works. Basically use way more coffee than you think you need. And then stir it, add a little bit of hot water to it and insert really finally to make a paste of the coffee and then add more hot water. Stir it again. So it's all as homogenized as you can get it and then put that on the flame. And since the water is already hot, starts forming very very soon, but it creates this really thick, dense foam. And I can send you the video later but it really works and it's so counter to every other Turkish coffee mug that I've seen. And he's

using a rapid flame or is he doing like a moderated like either with a plate or with sand?

No, no, he's using just an open gas flame.

So it's exactly the opposite of everything that like we're told is what makes it good.

I mean nobody nobody in like anywhere in the Middle East really uses the plate of STEM. Seriously. I think they just do that for show.

Yeah, all right. Well look send us the video because like, because here's what I want to have happen. I want to make some Turkish coffee See? And say, Yeah, that's what I want to have happen.

Yeah,

I think you'll get it took me you know, once I saw how he did it took me several times to get it, but now it's fairly consistent.

And so now that you've subscribed it in English, we can put it out in the chat room. Yeah, cuz then I need like, as long as as long as I know roughly what's going on, I can kind of watch the hands to figure out everything. Yeah, I think I've said that in the show too before like, it's like, it's almost sometimes better when you can't understand what a cook is saying. As long as you can see what their hands are doing. Yeah, you know what I mean?

So Dave, we're running kind of tight, but I have to get this mo fad ad in the show. Can I can I take 60 seconds here or less actually for this ad,

especially since it has such a nice flow mo fat ad? Exactly,

doesn't it? Yeah.

So let's check this out. Hi, this is Peter Kim, the executive director of Mofaz the Museum of food and drink. New York City's first food museum with exhibits you can eat mo fad was founded by Dave Arnold, the host of cooking issues here on heritage radio network. We just opened up both ad lab our new gallery space in Brooklyn, where we are currently showing flavor, making it and faking it flavor dives into the untold story of the $25 billion flavor industry raising questions about what natural and artificial really mean. And more fad lab you can taste and smell the exhibits. Flavor tablets delivered tastings of vanilla and umami. And the piano like smell synth lets you compose over half a million different flavors. So come on by and visit mo fat lab. We're located at 62 Bayard street near McCarren Park in Brooklyn.

You gotta have it is a family show. And I knew I could hear him almost laughing was the Stasi were you here trying to make him laugh the whole time? I looked at him all time. Oh, man. I don't know a couple of weeks ago on the show Peter was on and a cove and like he tried to make me crack up during the thing and he just can't do it. Because I'm not a human being. I don't respond to things like that. You know what I mean? So stars, I guess trying to show her mettle as a as a ruiner of his good time. I could hear it about hey, I didn't know you're so close. I didn't even know halfway through. I didn't even know stars was there during the taping. And I can hear his voice change to that pre laughing Peter voice. But we have to. We have to bleep out the Fu. I'll add a bleep for the podcast and a podcast. Yeah, kids aren't listening live.

All right. They're not listening. Live school should be in school. Yeah, if they're not at school, then you know, good points. Fine.

Good point now. I can't believe that Yeah, I heard him laughing here's like here's some other things though. Not really piano like the smell synth? No, not not really not. I'm not like a piano more like Street Fighter. You know, what do you think Sam? Yeah,

I'd say arcade. Like,

okay, like, what was your favorite? How old are you? 26. Man. So like, like arcade games weren't like when I was a kid arcade games were like me. Like, you know, when you put in like a like a quarter and played a game? Is that what it's like when you were a

kid? I feel like I'm more of the Mario Kart generation. So our kids were little.

Getting good. arcades. Went to a few. I went to arcades. Yeah, I went to arcade. Did they still have arcades?

They're making a comeback. Yeah, there's like pizza places that have arcade games.

There's barcade over here in Williamsburg. Is it good? Yeah, that's great.

You know, if you like arcade games, you should go to the museum of what's it called? Museum of Moving Image? Oh, yeah. Yeah, they have like, like arcade games are considered a moving image. And so they have a section on arcade games, which is pretty cool. Or

the Museum of food and drink to

to play on the arcade game like smell sense. Yeah.

It is the same kind of like as like, the Street Fighter. Mortal Kombat.

Oh my god. So I brought my kids there this weekend. Booker and DAX and. And, of course, they just walked up to the damn center and sort of tried to see if they could push every button at once. And like I looked over and I didn't see a wall of light. Like like every light lighting up. I was like, yep, yep. My kids are here. Okay, let me see. Let's get some of the we have time to get so we can get some these questions. Oh, yeah, totally. All right. Here's a good one. That's it. I'm not going to be able to get to all the questions, unfortunately. But a welder friend of ours. This is from James, a welder, friend of ours in Boston has graciously agreed to build us a firepit slash pig machine slash grill to take care of our warming and cooking needs. He'll be building it out of scrap metal based on our specs. I wanted to toothpick your minds to give him the proper direction. Below are a few questions What's a good shape and size? We were thinking six foot long, three foot wide and two foot deep on legs. And what's the best height for those? We want to have a grill top attachment and a spit with a shelf that we could mount to a motor. Any recommended amount of motor to any recommendations on Adding a shelf and are there any models that sit online that you could use as a visual reference? I'll just go there right now I hate almost all commercial, the crappy commercial rotisseries I'm sure there's a very good actual commercial rotisserie, but whenever I've built rotisseries, I use, I use actual like gearmotors like Bodeen brand like AC, like fractional horsepower gear motors. The problem with most rotisserie motors is there's there's a there's a play in the gears, so that when the shaft goes over it's dead center point, because you're never going to have your meat on there properly, it goes to and moves into the next position where the gears aren't driving anymore. And then over time, that just sucks for rotisserie because it means that if your spit job's not perfect, there's like a, there's like a force on your meat every time as it spins around. And it's just it's just crap. And then you can see it accelerate up the one side of the curve and fall down the other. I Hate it. Hate it, you real gear Moto is the way to go on anyone. And lastly, is there a place that you know of where we could purchase a motor? Oh, okay. Just think of all the heartwarming, the quick we have one of those motors, the thing is you want to keep it away from the heat you don't I mean, you want to like shield it pretty well from the heat. Which means either like connect the shaft and make the shaft long and let it bleed off enough heat before it gets to the