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.

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I'm Laura Stanley hosted inside school food you are 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 on your host of cooking news coming to you live from a British pizzeria in Bushwick, Brooklyn every Tuesday on the heritage radio network from roughly 12 ish late today. 1212 photos a nice number though, to roughly 1245 to a 50 Depending on when we get we

only start the show on nice numbers.

Yeah, exactly. Exactly. Well, we should start at eight and then we can always have a start at 808 we can have a sweet sweet cowbell. No. I like the

kick. Yeah, of course. Yeah. But that's that's that's that's all mainstream, but like 808 bass the cowbell is the answer.

You use a great point Peter Parker has portrayed his oldness I would say that the average young person has no idea what an 808 is. doesn't remember who the Beastie Boys were when they started named checking the 808 or anything. Oh, you're

wrong. 808 has had a good renaissance and resurgence?

Well, nothing sounds quite like an 808 Can we hear that? Do you have it? Kind of

pull up an eight away? Yeah, give me a second here. We'll make it happen. What's does laughing it?

Isn't enamored with his eyes off you? That's because I'm a freak. So well. How would you describe it Peter? Alright, so listen, this is your thing.

This is just an eight an 808 Beat we're gonna

anyway, let's see Make no mistake.

That's what happens when you pull up YouTube you never know.

Oh, there's Yep.

Oh, yeah. Like that's that's like that's like the 80s You know, that's

like Run DMC style aid. Okay, yeah,

exactly. Oh, too bad Dave can rap over this?

Well, you know, apparently Peter Kim from the Museum of food and Drake who's here with us again today. Used to do freestyling no known rapper but known liar. Wow.

Was that your rap name known liar.

Known liar. Exactly. Wow.

Call me at 9:50pm on Monday,

being yesterday. Do you know why that's important? No. Why is that important?

It's bachelor season. Do you see a rose ceremony? Yeah.

Well, I think you can hear that. Yeah. Hammer Lopez is with us today as usual, with her love of The Bachelor which is new. See? Isn't is the bachelor as bad for America as the Jerry Springer show? I don't think so. And joined as usual in the engineering booth with Jack Jackie molecules engineer. What do you think Jack?

I have to I have to say something somebody just tweeted at us like 15 minutes ago and they sent me this they said this is for Jackie molecules and I have to play it. It's 10 seconds long ready

molecular man.

Wow. Wow.

So Conan O'Brien sketch the molecular man. It's got

the same voice as Will Ferrell from Megamind remember that movie? I've

never seen people get some kids.

Kids. It's what the hell's he talking about? It awaits.

Peters rapping Peters right away. It's

heartbreaks.

Oh, see now he's starting his freestyle career again.

It's a Kanye West.

Really? Come on. Come on. It's much more recent Kanye not so

recent.

I mean, is it after

2008 Nine a while ago? Yeah, it was a while ago, man, whatever.

Peter Kim does not care about Kanye West. Okay. Here we go. Dear Dave, Anastasia and Jack and actually Peter had a Peter had a comment on this earlier. This is last week's question. Cook's Illustrated recently ran an equipment test on carbon steel pans and concluded that they were a better choice than cast Iran for home cooks. But none of the chef's I read and listened to I've ever mentioned carbon steel skillets. You and Kenji Lopez all both seem enamored with your cast iron. enamored strong. I mean, you know, like, you know, if there was a fire first of all the cast iron would survive, but I would save my family first. You don't I mean, you're insane. I mean, don't get me started on Parmigiano Reggiano. I was about to go into a party pump Jenna Reggiano rent for my honeymoon but I won't do it. I won't do it won't

sit in your head right now.

You like the parmigiana you love your wife that's what the guy said to me because I could didn't know how to Italian to say that. You know, I was like I love department. Gianna rich, whatever. We got a lot of free hats and parmesan knives. Anyway, can you comment? flush with cash from Christmas? I'm trying to decide whether whether to buy a large cast iron pan, or the carbon steel pan Cook's Illustrated recommends from mod for mudfur Bucha. You want to pronounce that with your fake French. Excellent. Do it Cameroonian French?

I guess it would be what to Varun point but for Bucha.

Nice strong petercam Of course lived in Canada I lived in

Cameroon guys for two and a half years on my

newsletter. It's when it's currently sold out because of the demand generated by their review. Please advise Alex so here's the here's my issue. Here's my point on the deal. dealio current no offense to the lodge folks because you only meet them once or something like that. I wish that lodge would come out with a set of cast iron a set of cast iron pans that had the inside sanded so that it was smooth like the old school polished cast iron because those suckers are awesome but in my opinion trying to compare the two trying to compare the two styles of pans cast iron versus black steel is kind of like missing the point it's like not like I wouldn't use them for the same for the same things. I think like the comparison which I think also cooks illustrated makes is between the black steel pan as I always call it and the irregular nonstick nonstick skillet. Right and so I think they're good I think they're very good they cast iron and the black steel are both steel right not steel the iron fundamentally but this the surface of them both form nonstick finishes in exactly the same way. So in the same way that a walk which is in essence a black steel pan, right in the same way that a walk becomes nonstick over time as it sees and so will black steel. What they're staring at me in very strange way. See, okay, I have to go on a tangent I'm sorry Alex for not answering your question in total before I go off on this tangent but Peter Kim cannot like sit in in an auditorium or in front of a group of people and have Nastasia and I near him making faces at him because he just breaks up he's like freaking He's like one of those Saturday Night Live characters that like can't not laugh during a freaking so he's trying to do something like that, but it's not even facing me. You don't understand that like my whole family is partially autistic so I cannot be face I'm unforgettable. You know what I mean?

A little faded right now. Just one quick knowing glance, had nothing to

do we have a caller that's been really patient on the line. Caller

call KK we'll take the caller and we'll finish the black Nayla caller you're on the air. from Pittsburgh here. I don't

know, what are you doing?

You know who I found out lives in Pittsburgh? You know who Betty Davis is the musician from the 70s. Yep. Yeah, she lives in Pittsburgh, I think I think after she dropped out in the music business, she just like was like crap on it. I'm moving. I think that's where she lives. Pittsburgh, Pittsburgh

was named the top foods that he buys again, I believe recently.

over New York. Yeah. Really? What do you think about that?

There's a bunch of really cool restaurants and stuff in Pittsburgh. I don't know they definitely. New York, New York is the food capital of the world.

Thank you for just crushing this ad yet on your own. I like that a lot. All right. So where are we going? What do we got?

The question that I had in the late queue, frozen margaritas out of kind of a frozen margarita, slushie machine. Yep. All the mixes for those are garbage. And I'm trying to figure out how to make a delicious frozen margarita while having something that you can match and have I'm sorry, I'm a bartender. And so having somebody in bash and have around for a while. Because lines go bad so quickly. Another very delicious How do you make a margarita mix that you can do that you can hold for some period of time to be realistic to serve in a restaurant?

How long? First of all, I like the use of garbage. Exactly right. There are garbage we should have a garbage millions Jack as part of our New Year's things. Garbage garbage, sound effects, garbage. They like you know that margarita mix is garbage. Like this is me like you know what I mean?

Anyway, I mean, you could do garbage. Now he wants something better. I'll work

on it. A good guy, but

garbage garbage anyway, but like, so how long do you need it to last?

I mean, not super, super long. But several days, you don't have to kind of sit there and babysit it all the time. I mean, probably no longer than three or four days. But I mean, you wouldn't really need to worry about the thing that I'm kind of chasing down right now is just doing the lime so that you do with citric, malic and systemic acids. And then just do water, triple sec, tequila, agave, a little bit of salt, and then do like a lime method. Kind of mixture that to get you the lime taste. What do you think about versus doing straight line? I mean, obviously, I would prefer to do one. But yeah, you.

I mean, here's the here's the issue, right? I mean, lime, lime changes, obviously, the good news about frozen specs is frozen specs typically have less because they're more diluted. And because you know, just because of their structure, they typically have less lime in them than let's say, a shaken Margarita wood, right. And so the less lime actual lime is in there, the the less of the detrimental nonsense you're going to have based on a line degradation. Right? That said, you know, it's 100% going to be noticeable. So here's the other problem you're gonna have is that if you make a batch on day one, and let's say you're gonna keep it for three days, the batch will taste fairly the same on day two, as it does on day three, but it's not going to taste the same as it does on day one. And so, you know, one thing you could do is you're gonna say, Okay, listen, like I'm just going to balance these all these drinks around, like one and two day old lime juice, right? Because probably the difference one, two, and three is not going to be that big of a deal either. So if you just keep some lime juice around, and then run some batch tests on like doing, you're doing your initial batch with failed lime juice, and get it to taste where you want. And then you could put just the amount in that you that you desire. Another thing you could do, it's not going to taste like a margarita, it's going to taste different is to base your specs around a cordial, right? Cordial lasts forever, right. So then you take your lime juice and heat it with sugar, and do your do your batching around that and it won't be the same. It's going to lack some of that the brightness, right, but you could pop it, you could pop back in. You could pop back in some of that brightness from fresh lime. Here's another thing you can do. You can use regular lime, right to give some of that lot liveliness and then use a orange with lime acid added to it and that'll give because the orange, sour, you know, like acid adjusted orange juice keeps its brightness longer than than lime does, right. So you could do a mix with acid adjusted OJ right if you only have a little bit of lime in there, and orange is a flavor in in margaritas anyway. Right? So you could do something like that and then you wouldn't have as much I have the day to day three blues with the margaritas as in fact, I've done Margarita style specs that are entirely done with acid adjusted OJ just so that I don't have to deal with lime juice going bad.

Right? You deal with the artists just becoming bitter. I was looking into the kind of extra Chemistry A while ago the I'm totally spacing all the names.

Yeah, it's totally dependent on the genetics of the particular orange you use. So, you know, as long as you run a test, like you run a test, you juice it and you see whether or not it goes better. It happens within like several hours, right? So like some some tangerines are, like get incredibly bitter. And you know, some don't mean the real problem from a bar perspective is that we're getting navels in right? I mean, at least if you're like me, you're getting navels in because you're using the peel. And you're not you're not going to get crappy looking, you know? Okay, listen, everyone knows California citrus looks good. And Florida citrus looks terrible, even though Florida citrus is typically the one use for juices because I don't care about peels, right? So you're not you're not going to get Florida. And it's just it's just a question of climate. I'm not saying that the Floridians are bad people that can't grow gets interested, climate, ugly, I mean, you know, so that, so, you know, you're not going to want to pull in like a bunch of Valencia's so that you can get like the juice you want. And then have to still throw away the juice from your navel. So like we're very lucky the navels that we get don't go bitter. And you know, it's just a test we've run, but then you know, someday some knucklehead might decide to switch supplier get a different kind of naval in and who knows, we'll get hosed. Because I have read that some navels will get better, although I know ours don't. That's, that's mean. That's basically all I can say about that. But you're definitely going to want your oranges to do double duty. You know what I'm saying?

Yeah, I mean, I hate throwing all those away. You know, whenever you're done with that would always I love finding ways to repurpose things where you've got that?

Oh, yeah. So like, if you can use them in margaritas, right. So if you have a machine, if you have a machine, what that tells me is that you're doing high volumes on margaritas, which means you have a use for a lot of OJ if if you can purchase your OJ into it, you know what I mean? You're probably going to get good use. And you can put a relatively large amount of OJ into a margarita to good effect, because like I said, Orange is already one of the flavors, it's in there.

Right? So that's the direction you would go as to why mess with OJ and then make your mixture on that. And they will just

Yeah, or like I say try it cordial see whether she whether you like it. But yeah, I would go go that route. And by the way, like, what I would do is, you know, just to save yourself some time and headache, I would, I would do like to drink versions of all the different batches you want to try throw them in zip locks, and then throw them in your freezer, and then just kind of rough them up to taste. And it'll give you a good approximation for what your slushie machine will do. But you won't have to fill an entire selection machine to do it.

Oh, do you do look at that rabbit where they do the olio? And then sure it will say it again. But the way the dead rabbit does they're cordial where they do an OLIO with the lime and then they do the juice and do it that way. Or would you do a different clean

like like I'm real, like we have a lot of clarified lime juice leftover so when I do a cordial I want it to be dead clear like roses. So I don't necessarily do it as like I would do it if I was going to have a cloudy cordial from the ground up. So for me, it's I just do clarified lime juice, sugar and lime peel. So I don't make an olio. And I don't extract any of that extra stuff from it. And you know, I just get a little extra punch out of out of a lime peel. But you definitely don't want to use clarified lime juice for this application. So I don't know, like you know, you know, taste the dead rabbits and if it's that's the flavor profile you want then do it. Otherwise, just boil some freakin lime juice with some sugar and some lime peel in it as a first approximation and see which one you like better. You know what I mean? Either way, we have tons of leftover lime juice. So and I'm sure you do too. So taking a little bit of that and just you know, boiling with some sugar and seeing whether you like it is like you know, no brainer,

right? Alright, well, thank you so much. I appreciate it. No problem. Good

luck. What if I just play everybody out with an 808 beats? Yeah. All right. Date. I have to say thanks to Anastasia who got me an early birthday present which is a DJ cheese grater. Well cheese grater. That looks like a turntable. You want to see it? Yeah, I do.

Oh my Oh, Jackie cheeky because I need the baseline to come in shaky shaky shins just drums today. We'll get there.

From here. So you actually wouldn't kill yourself here. You could like just get rid of some like you could use it for your feet. I'm not sure. You could use it for your feet.

Jack. That's the beginning of southern playlisted Right. Kind of like funky music. Ooh, it's similar. So

yeah, it's one of those YouTube videos. It's like, you know? Oh, here we go.

Oh yeah, this wasn't that wasn't my that's not like that's not like my growing up sound. It's the prior stuffs my sound. Anyway, so back to where we were, we were talking about Alex and Cook's Illustrated and their cast iron. So I looked up on Cook's Illustrated website. And by the way, Peter because he's a Francophile he likes him these kinds of black steel pans.

Right, but it's not because I'm a Francophile. I just I like I like my egg pan a lot. Oh, it's great. That's why I for me, the main thing is really it's like the weights right? And you know, cast iron is great for getting a good sear on right. But like I don't want to be flipping around a really heavy cast iron pandemic, my sunny side up egg,

so you're weak.

That's one way to look

Yeah, but that you're gonna use you're gonna use a freaking cast iron pan to make your

your morning. Okay, you know what I have? I have because they're incredibly cheap. I have you know, the Fajita? The sizzles, the sizzle plates like the oblong, like cast iron things. I have like, six of those sitting right next to my stone bowls. And they seem a whole lot lighter than my Korean stone bowls. Do you know what I mean? And so like, I dropped them on the on the on the on my range? And then you know, boom, I'm off to the races. Who Week? Week? I mean, like, There's no way around it. We go.

Look, if you're making an omelet, you're gonna be like moving the pan around. You don't wanna have to deal with something super bulky. No, I

think they make great omelet pan.

So that's my primary use for Yeah,

I mean, fantastic omelet pans. And, you know, for most people, I think omelets in cast iron can be difficult because it takes a long time for the heat to spread out evenly. So yeah, man, but let's get back to what what Cook's Illustrated specifically said about black steel, and then we'll we'll, we'll have discussions about it. Okay. In their opinion, it seems like cast iron, a carbon steel skillet can brown food just as deeply and evenly as cast iron. It also has two advantages, it heats up more quickly, and it's lighter weight makes it easier to handle. What we have here is an oxymoronic the two things don't go together. Yeah, that's like saying like, that's like saying, you know the sky is blue. But really, it's not blue at all. Like it can't You can't like it's just the two phrases don't fit.

It doesn't see or as well as cast iron, but it heats up more quickly.

Yeah, it's like when Spock said, I'm a lot of amenities, I guess not really spot, you know, I'm a liar. I'm lying. You know what I mean? He can't it's a contradiction. A carbon steel skillet cannot brown food as a as deeply for a given initial heat input. It's it's not the case, you know what I mean? It's like, and the reason is going back to one of the purported advantages, it's lighter and heats up more quickly. But the fact that it is lighter and heats up more quickly means it is not storing as much heat, right, because it heated up more quickly. Therefore, it didn't store as much heat before it delivered it to your food, otherwise, it wouldn't have heated up much and it weighs less. So it's not storing as much energy especially because they are fundamentally similar in their heat storage properties. Now, the carbon steel is a lot better heat conductor, right, which is why it's going to be more more even for a given level of quick overheating, right? But if you really want to see or the ever loving crap out of something, right, nothing beats keeping your cast iron pans in a hot oven where it gets incredibly even heat and the whole thing turns into like a searing machine and throwing it on top of a burner for residual heating throw. I mean, it just can't beat that. You know what I mean? And not that people necessarily go through that trouble. And I think that if you were searing meat, I think also a lot depends on the burners that you have. Right? So you know, I have my burners at home are ridiculous. I mean, they're, in fact, they're not safe. It's not my fault because it's because I you know, my wife said You know, you're too old for this crap. We're gonna hire a plumber. The Plumber didn't install it properly didn't put the proper regulator on my oven. And so my my burners now are very hard to use on low but they put out eight bazillion BTUs you seem like they have a mind of their own. They're crazy. They go up and down. But when they're on scream, they scream like I can run a walk like a professional restaurant can because there's so freaking, like powerful, too powerful for most applications except for walk. Which I like I like to walk. But the where was it going this so the point is if you have a tiny burner, right, I would prefer to have a pan that heated kind of quickly more evenly because you just don't have enough power to really get anything up to the temperatures that I'm going to want to do that kind of work in which case maybe you should consider getting a cast iron and throwing it in your oven and heating it beforehand up to a hot temperature so you can see Yeah, yeah. So anyway, so we've already seen the very first thing no offense to Cook's Illustrated because, you know the magazine in 1993 when it first came out was like, like changed my life like honestly.

Yeah, for me, it's primarily weight heat retention, and then the smoothness of the surface.

Yeah, well their their next point about the black steel is performs like stainless tri ply which let's just call it all clad let's just say all clad like an all clad similar devices right. They say carbon steel heats virtually as evenly as stainless steel tri ply aluminum sandwiched between stainless but can brown more deeply our winter costs 1/3 of the price of our favorite tri ply skillet from all clad right. So it costs less than all clad but I don't really think it's going to heat as as evenly I've done many studies I haven't done it for years, but I've done many studies of different pans over different heat sources and I think again, a lot of this depends on your burner. So in particular induction burners like most home crappy induction burners where they fall flat is the fact that the actual heating element is quite small. So what you should do to any one of your pans or if you can test them is you know McGee uses beans and paper I use a light dusting of flour and I put it on the hob and I wait to see what the burn pattern is on on the thing and you can see very clearly how even or not even a particular kind of heat transfer heat transfer pattern is but I mean I just I like they say virtually carbon steel heats virtually as evenly. What does that even mean virtually as evenly means not right means almost as good anyway, as slick as nonstate carbon steels as slippery as but brand new nonstick but at Sears better, it doesn't have a synthetic coating. Well it does have not synthetic, but it has a coating of polymerize oil. So there is in fact a coating on black steel pans. Because if there wasn't it wouldn't be nonstick steel as it comes from the factory is not in fact, nonstick, you have to season it has no oven safe temperature limits. Also not true. If you stick it in the oven and you put the oven on self clean, you'll ruin the seasoning on and have to do it again. In fact, if you've poorly season to pan, the best way to fix it is to throw it in the oven on self cleaning where it gets wiped off what they mean is no reasonable limits. I think that's what they mean no reasonable limits, and lasts forever. That's true. Here are the problems with the only problems if you go into a professional restaurant and you see the black steel if it's treated poorly, a lot of times because they are thinner than cast iron. Here's where they don't work as well as cast iron. Because they're thinner if you viciously overheat them, they warp in the center. So like a cast iron pan. I mean, a cast iron pan is never going to warp right? Also they talked about how cast iron is a problem because it's brittle. Have you ever seen a cast iron pan break in normal service? No, no at home? No. I've seen cast iron burner spiders break all the time. So I prefer steel spiders in honor oven. You know what I'm talking about the burner covers. I prefer them every day. But I don't know like I just see them as different. I think if you're going to make omelets by you, by you a an omelet pan that's made of black steel. It's awesome. I'm gonna also go out on a limb here and say that like David mentioned Jeffrey stone garden, you know, he always used to say he's like, knives are like puppies, right yet? Like they're always good when they're new. Right? Like, it's like how will it works like after you've had it for a while like you know does it resharpen does it stop pooping on your floor? You know stuff like this right? And I'm gonna extend this out to nonstick skillets right so nonstick skillets like when you first get them you're like it's awesome and then the manufacturer tells you yeah you know you know how like everyone else's nonstick stuff like is going to wear off over time. Ours isn't there like everyone else like you know everyone else says you can use metal tools but you really can't well in ours you can't or you know everyone else says that you can't dish wash it

voiced it yeah nice product spokesman

Yeah, anyway, it's never true like like they always there they are crap out there the worst their worst and like they're like puppy so great when you get them and then they turned to crap. And so you know, I would say that like in general. I unless someone comes up with a nonstick that really freakin works, right? I'm not going to buy him anymore. And the next time I need a nonstick pan I will probably go out and buy a black steel pan. Just because those mean those those Teflon things are nonsense. Now another thing a black steel is never going to be as good at generating. Give me your Give me your Cameroonian French for for phone phone. Give it to me the phone live phone live for live for the crusty stuff at the bottom

there's one syllable there's not a lot of room for accent Steve.

It can because you have to add the all the Verbling crap beforehand. Do you want do you want the phone? Yeah, that's right. Yeah. My point being that like, nonstick is not good when you want to develop like some crusties right? So if you want to emulate a reason why you don't use nonstick, like roasting pants that will make sense you know what I mean? So like if you're going to generate crusties then I would say you know use your use your your all clouds you know or your try plies.

One thing I'll say is that I I got some bum advice from the interwebs on how to season my black steel pan and I was talking about a flaxseed oil total disaster man flaxseed

oil should like that. So the theory of flaxseed oil is that it's a drying oil and therefore you flax the same as linseed, right? I don't know, isn't it in flax the same as Lyndsey. Anyways, it's a drying oil so it gets it stickies up faster than other oils up. That's probably that's it's used in it flaxseed oil. Just by the way I hadn't even looked this up in a million years. But it flaxseed oil is linseed oil. It's the oil used. It's the drying oil used in oil paints. Am I right on the console? Google is crap.

Google seems to suggest the same thing. Yeah. It

stars like my hands to call the kingdom pick up my phone. It's not even called outside today. I mean, it is I guess it is relative. Anyway, point being that so what happened to gummed up and was a nightmare?

Yeah, well, that'd be the main thing. No, it was actually great at first, but then it's starts flaking off. Yeah. If you bake flakes if you improve

if you improperly season, and you get these layers that can separate and it's a freaking nightmare. Yeah. Which is why everyone like, you know, what was the advice? How did they say to do it?

Well, so there's, there's, you can look this up online. It's a it's a well visited sites. And this woman gives us very long account on the science behind seasoning pans. It's very convincing. And she suggests using flaxseed oil. And I followed her advice and screwed up my pen.

Okay, I'm gonna go ahead and say that in my life. I, I mean, I can't tell you how many pans I've seasoned but, you know, dozens, many dozens, you know what I mean? And I have never purchased in my life a special anything to do it. Yeah, you know, I always do it, like, an like, in one of two ways, either like on the burner or in the oven. I think one of the main issues that people have is over oil and trying to get it all done at once. So like, you know, get a rag. And, you know, soak the rag in oil, do the the wipe, let it sit, wipe it out, let it let it polymerize and do it again and again and again. And I've you know, it's been a long time since I've ruined one I've ruined the initial work on the initial seasoning. I didn't want to thick on a crate maker that I bought like 1516 years ago. Because when you buy a crate maker, the real ones the grandpa's wants, they've actually machined a spiral snail like groove all the way around the thing that's supposed to build up an oil coating over time, because great makers have to be incredibly nonstick. And I tried to do it too fast. And so I got FLAKIES that never kind of went away. It still works but it's like a little unsatisfying because you get those little divots and pits in the in the nones still works. But yeah, yeah, friend of mine just came he's like, I messed up my walk. I overseas and it and now it's got big, you know, I tried to season it with too much oil at once and it's got big drips in the bottom of the pan. He's like, What should I do is like, you're Sol This is why, by the way, if you're buying something that needs to get seasoned, don't buy one that has a handle on it that can't go in the oven because by far and away, the easiest way to start from scratch is to just burn off the old seasoning and you can't do it. You shouldn't do it with a torch or anything. It's uneven unless it's like a cast iron and you can't do it. If there's a wooden handle on it can't take off. You can't throw it in the oven and put it on self clean. If it's got a wooden handle like dirt. You know what I mean?

Hey, I got some clarification of flaxseed and linseed from a Joel stop in the chat room shoot it so they're both extracted from seeds of the plant Lynam we'll see Tassimo I can't say that word anyway. Flaxseed oil is pure and fit for human consumption. linseed oil goes through a refinement process and may contain additives that improve its paint cleaning properties.

So don't cook with linseed oil, because it's waxy that way. All right, nice. Thank you. Alright, so should we take a commercial break and come back with it? Yeah, let's do that.

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All right, we are back. Hey, so Jack and we ever tasted this stuff?

No. I want to try some. Me too.

My grandma never told me anything about apple cider vinegar. She was just like, why don't you go work? Why don't you do some work? Why don't you get same? Do some freaking chores? How

come? I didn't have a grandmother gave me apple cider vinegar.

No, my grandma was like, you know, why aren't you if you can sit like my grandma. Well, one of my two grandmas absolutely hated the act of reading. And it was like one of my favorite things to do is like read and like learn as she the thing she could stand on Earth least was seeing people trying to learn. And so she would you know, anytime you try to, yeah, anytime you try to sit down with a book, she would like just, and my grandpa, one of the reasons he was bitter until the day he died was that he he also loved to read and grandma would never ever, ever, ever let him read if he had only lived long enough for like, you know, audible to exist, that he could just listen to that stuff while he was toiling away in the freaking in the freaking yard for no apparent reason. You know what I'm saying? Like, you know, in a way, whatever. So anyway, my grandma, not apple cider. And my other grandma was from West Virginia. So you know, it was more really? Yeah, it was more like, yeah, so it was more like have some country ham and some and some lard. You know what I mean? That was the kind of pure oil country ham and lard. Although, you know, they didn't have a lot of lard in the, you know, when I was hanging out with her in the 70s 80s. That was already kind of de clase. But we did have a lot of country ham. And she did enjoy herself some red eye gravy, which is delicious. Okay. And we have a note from Ben from last week saying it's lutefisk season in Minnesota. I remember Dave mentioning the slimy fish dish once on cooking issues. And and he's pointing out to us that we can go to CBS, Minnesota did a finding Minnesota tasting lutefisk. So I'm going to go look that up and see what you like lutefisk Do you like that we made it before. Remember, we didn't actually make the lutefisk what we did is we made we made the lie eggs, remember and then we served it with regular fish. And it was kind of with Mills, it was kind of a lutefisk turned on. It's kind of a head, you know what I mean? But it's like lie treated, basic treated fish speaking which, if there is anyone who can hear my voice who's an expert on clearing and staining, remember clearing and standing we tried to get someone to do that. So in clearing and stating what you do is you use a bass bass, I believe well, just much like the one in the 808 only this one's more potassium hydroxide, and you soak something like a fish in this base. It like kind of like messes with the proteins, you can leach out all of the color and everything in in something like a fish right and then you introduce stains to it. And you can selectively by using different like stains that are used also like in slides you can have like the nervous system suck up a certain color and the skeletal system suck up another and then leech it back out of the muscular tissues and you have these amazing 3d Like fish and other animals. There's a book on it. But Wouldn't you love to be able to clear and stand something big like a hole striper so that you could just see all the structure of the striper. I'd be pretty baller right it'd be dope, maybe for the museum. So if there's anyone out there who knows how to clear and stay now typically they don't do it on such large, large things, which is why all the pictures are small fish and frogs. But if someone wants to take on clearing and standing or know someone that can help us out with large clearing and standing that'd be sweet.

Oh, by the way, Dave, speaking of bases, you've got your want to plug your program coming up at the museum on February for Dan with Johnny Hunter. Nice. I love down acids and bases. What am I doing? You're doing basis? Yeah, so so so yeah, I'm programs that both fed.org February for come see Dave. It's 45 bucks. 45 bucks, or they get tastings drinks. Yeah, that's me. Yeah. Yeah.

So what do we know Johnny's gonna make?

I don't know. I we've got down somewhere. It's on the website. Johnny.

Johnny, our good friend from MAD TOWN.

Yeah, underground meats.

I don't know. We don't know what he's gonna do. He's gonna do something awesome. You always say it's gonna be good. Do we know what I'm gonna do? You know, television morning. It's gonna be good

people something bad basic. Yo,

it's gonna be good. I'm gonna be I'll bring my next ematic maybe we'll do some next motivation. Oh, hey, Patrick. Now that's not that that's bordering on. Patrick. Peter. You're the only guy is allowed to imitate Patrick on the on the network. That's you know, okay. Hello, Dave and crew, longtime listener and fan. I will cut straight to the chase. Chase. My fiance and I are planning a wedding this coming fall or perhaps summer. And on a fairly limited budget. We've already identified numerous cost cutting measures but remain a fair amount above our goal. While I am not suggesting that we personally prefer are a full food and beverage program for 140 people I was curious if it might be possible to make a meaningful dent in the total cost. I have a fair amount of equipment I've picked up at auctions over the years listed below. And power shouldn't be an issue. So let's see what they got here. They got this is John, by the way in Portland, three circulators that say smoke circulator? circulator? Portland, Maine, Maine, Maine, come on. I don't know why I say come on. But like, I don't know. I don't know. I say come on. I don't know. Portland, Maine, Portland, Maine. Because Maine was in my head. That's why I say come on. Three circulators one random effects. fridge freezer one VacMaster VP, 112 120 pounds co2 tank with regulator, one pacojet, man, there's a high rent you're like, I gotta like I gotta get 20 pounds co2 tank. Yep. Anna pacojet. It's like BOOM pacojet. You know, I'm saying packaging. I would love to have a pacojet one series all not yet. But soon. One Grindmaster 875 coffee grinder. Although I don't know if you're gonna use them unless they're gonna make a lot of coffee. Or like coffee bars. Coffee course. Coffee time. Oh, yeah. Okay. Yeah, but like that's you know that mean? Yeah, I'm you still need to brew the coffee for everything unless you're gonna do like some sort of weird anyway. To Vitamix is and like a bunch of Weber charcoal grills? Well, yeah, I mean, you're in good shape on equipment there. Except for like, you're pretty low on? Well, I guess we do everything on Weber hot side, I see your point. Anyway, we have a good number of volunteers who would be able to assist with prep, however, we personally would want to handle the serving and set up on the actual wedding day. I realized this is a potentially disastrous idea. I almost didn't bother asking. But I have the nagging feeling it might be possible to Suvi a good amount of food beforehand and simply reheat it before and during the ceremony or batch some cocktails the day before or not. No. Oh, do John don't do it.