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 was brought to you by the Wisconsin cheese Cupid pairing app available on Android and Apple devices.

I'm Linda Placido host of the tastes of the past. 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 cooking issues coming to you live in the New Year slightly late as usual on heritage Radio Network broadcasting from Roberta's pizzeria in Bushwick. Hey, how you doing? God as usual in the studio with me today? Nastasia other hammer Lopez direct back from her trip to it, Lee. How was it Lee?

It was okay.

That bad company right? Yeah. Your friends don't listen, your friends don't listen, your friends don't listen. And we got Peter Kim, the director of the Museum of food and drink talking about what's going on with the program there what we have planned in the new year. And and of course, in the booth. Jackie molecule Jack NZ how're you doing? Jack? I'm great. Happy New Year.

That seems here, man.

Yeah. So what do we got? What do we got going on? If they anything good to announce for the heritage radio network in this year?

Absolutely. This is going to be slightly long, but worth it. All right. The cooking issues listeners came through so much for our fundraising drive that I have to shout all of them out. All right,

shout away for this. Are you ready for this? What's that? That's. That's

the chalk jams. Yeah. Let's see. I'll put it over some music here. We'll put the theme song on or something. Thomas Metcalf, Alex McLeod, Aaron Perez, Brian garthwaite, Josh Whitlam Jason mol Inari. Drew Lang, Gregor Harris, Don vo Marco smoke keen McQueen Williams sabot O's Chris Walker, Fred Schneider. Eight sorry. Steve Terrell Kenneth Yee, Andrew Fesler. Andrew Schultz, Jen Tom, Renee Casper Berg Jonah's directness, Justin Carlisle, from Arden, Devin Maloney, Steve MC learnin. Rich McDonough Hey, Anastasia Lopez Lee Crawford, Nicholas Devlin Nicholas Siebert. Edward Danelle John Doe Aragon, Katherine Alfred Chris Kaiser, Robert McCammon Peter Spandy Kim Dykeman co Myles Kevin Scott Mark Bledsoe, Jeff Mayes, Yuri mamaan Ellen Elliot Pappa now, Rubin cable Gina Hall, Andy Melka. Ray Lewis Lucas Arrow sorry Jeffrey Gibbon, Nicholas Elliot, David Thompson, Joel Esposito, Timothy Hellmuth. And of course, John riper.

There we go. Wow. Nice.

Thanks, everybody. You really like the cooking issues team really made our fundraising drive like possible.

Anastasia put a note on my, on my list of questions today saying I should handle the old questions first, but I don't have my old questions. So I won't be handling them first. Someone can come up with them and then read them to me. But in the meantime, for some reason, I'm told that we're actually doing a live product demonstration on the on the air today of a product that I have never used before or seen before. So why don't you start? Why don't you tell us what this is?

Some people from drink mate sent us a drink, mate. Explain what it is since carbonated drink maker. Mostly for sodas, beer wine, smoothies, and coffee.

So it looks a whole hell of a lot like a Sodastream. Yeah, it has the same form factor as a Sodastream. It looks like it uses a similar cartridge I have you haven't showed me the cartridge cartridge. Yeah, it's the same exact one with the exact fittings that SodaStream uses. Yes. So you can use a SodaStream cartridge in it? Yes. Okay. Flip it around there, Peter. So I can take a look at it. All right, it uses what looks to be an identical bottle to the Sodastream at least identical in style. Now the thing I'm a crap about this guy as opposed to the other ones is these people are saying that you can go ahead and carbonate an alcoholic beverage in it from from the get go. Now, just with what that means, for those of you who have ever tried carbonating a non water beverage in a Soda Stream is that they must have recalibrated the overflow the overpressure valve in it. That's the main reason why you can't carbonate alcoholic or anything really other than water in a Soda Stream because there's the extremely distinct possibility that if you're not extraordinarily careful, you will clog the overpressure valve and lead to such amusing things as the bottle flying off in all directions and shattering a bunch of glassware in your house. In fact, I had someone even though I explicitly said what the problem was. He was like, maybe even cooking is useless. I don't know. It's like he's like thanks Dave for ruining all the glassware in my house Mike Hey, man, you know, this is at your own risk kind of a situation when you go off the instruction manuals and take heart Sears all owners out there if you deviate the instructions are there to provide the safest experience possible. Anytime you deviate from the instructions, whether they're our instructions or the Sodastream people's instructions. You're kind of taking your life into your own hands you know what I'm saying? says yes, you agree

so the bartender here when I told him what was going down he was like Oh man, it's funny you say that I put milk in my Soda Stream it was a mess.

Oh don't ever Milk Milk the

worst Yeah, of all the things I tried to put milk in there like what yeah, what was the urge?

Well, aside from the fact that like if it depends on the on the milk and how it's pre stabilized but you can have issues you know with but it's it's a it's a huge urge people have to carbonate milk why? It just is

I guess you could make a better egg cream.

A creams no there's no such first of all, I'm going to get some angry calls about this. I've tried to love the freaking egg cream contains neither egg nor cream. I've tried to love it many times. Many many times. I've tried to love it. I have made it I have purchased the official you bet foxes syrup which is the official egg cream syrup. Which is like at one point maybe looked at a cocoa pod at some point but that's about as close as it gets to being real chocolate. And that is don't like them. I just don't like them. I do not like them.

Okay, do you like them? No, I don't do you like a creams? No, I'm not crazy. Crazy?

Yeah, someone call me someone calling to 718-497-2128 Was that right? Yeah 718-497-2128 And then tell me why a creams are worth even worrying about Piper used to try to work on it all the time and even he he was dedicated to it I think it's all he did when he went home was work on eight creams and eggnog anything with the word egg in it and no no good. No good all right, good. So I'm just guessing based on looking at this you've overfilled the bottle know that max fill line is max fill line for alcohol or max fill line for water you actually read the freaking instructions know first of all, like Peter Anastasia have read the instructions. So like by anastasis own reckoning that's like one person of like, you know of normal care reading the instructions All right, so so let's go let's put I'm gonna put a micro put a microphone doing this. I guess I don't know how to do it in short bursts. I don't know how to set it up.

I'm gonna come video it

Peter, come on, just do it. How to find short shorts, not a number. You made that up you just like it said point two five seconds. One second. quarter of a second.

It says maybe It's so disappointing. Five seconds

So this is an interesting technique that I've never tried with the Sodastream before to be honest of this short burst technique the idea I guess being that you can't build up a big head of foam with the short parts keep going it hasn't gone through its overpressure yet. Yep. Does it say to go till the

sound is so far?

Yeah till it farts toilet farts it's just like a soda screen. This is an interesting technique people I might have to revise I won't not going to revise liquid intelligence. But there's might be a revision. Oh, wait more. Wait for it. Wait for it. Wait. Wait for it to settle. Don't take it off yet.

Do not take it off yet. Patience.

Patience is not a virtue. But in this case, this is not patience. This is just waiting for God to not be angry. Now. Wait, God still angry Peter. Okay, I think we're good. No, you're not. You are not. You're not good. You're not good. I will tell you when you are good. Yeah, I see. You're not good. Okay, is when people when you're doing this, it's like, it's like when I tell you? How many years have I been carbonating? Peter? Why would you doubt me when I say it's not good yet. You know what I'm saying? It's like wait for the bubbles. You see all those little bubbles that are still in it. As soon as you release it, those will expand create foam it will overflow the I'm just taking this off the top you know what that will do that will release the pressure and that releases will release a separate

thing that would be cancer. All

right. Let's see. Oh, geez. Oh, geez. Oh, geez.

All right. So you see now all right. Did you chip was a shake the bottle before releasing the presser? What what what why? To? It says all right. Go go. All right. Gently say okay, and then place the carbonation and physics you're on level service. Open the slow release. Not yet. Yeah, Dave, you've had your kids man.

Listen, stop. It's gonna ruin the beverage. Stop All right, we're gonna talk about something else until this thing first of all, that was the weakest shake I've ever seen in my life. Give this thing

it said gently say

crap on them.

This is carbonation Jedi training.

I listen. All right, I'm going to keep it away from Peter until it freakin settles out and looks clear. What we don't Oh, we are only carbonate carbonate, not milk, a mule forest. Beautiful first Riesling 2009. How much this bottle cost from Alsace on heritage Radio dot heritage radio. Yeah, nice. All right. 13.5% alcohol by volume, which is a good alcohol level for carbonation. Will this mean your deed means in a place of said in place of being saying what does this mean French speaking

that's I don't know place speak. Right. So yeah, but I don't know. Play

said mule forest. So weird, random combination in German and French. That's what else is I guess.

Stars isn't the greatest, you know, 10 minutes of verbal hatred from Dave verbal hatred and vitriol and then a relaxing beverage. Let's take the edge off.

See how we're gonna have relaxing beverages unless we're taking polls directly off of the freakin bottle because there's no cups. geniuses.

I'll take that one. All right, my bad.

So now Pete It's a great drinking buddy. Yeah, now Peter, you may gently open it. We know yes to release but yes. What I mean gently, gently. So stop you see look look at the thing. Don't look at instructions. Look at the beverage. I know. All right. Now there are bubbles that are slowly rising to the top. What's political? Wait, wait, wait. Wait. Now you may fully release it. No, it

says I supposed to close the the slow release. Why and then wait for the bubbles of the settle before opening?

I don't know. What's What the Bleep thing you don't have to touch the living

it's like I can press the button for the past release.

No, no, no. Okay. Once in point 25 second bursts Peter.

All right. There you're good. Okay, fully depressed arise. You're good brewing?

Yes. All right. Now, here. You got ln to show these glasses. What do I ever church? These are the worst people in the eye may say something else. Jack stars and Peter. Is that nine times out of 10? This one's Jack's. Nine times out of 10 still lines, although they taste good. Oh, where have you learned to pour? Like people when you're pouring a not cold enough drink which this wine was not cold enough into a not cold glass doesn't say it needs to be cooled on the instructions, which is I'm sorry that they don't really understand the principles involved is

letting everybody know.

Listen, it's a well known fact it's a fact of physics slash chemistry depending on how you look at it that the carbonation levels directly. It's going to be weak carbonation because it's under chilled. And because Peter touched it cheers people. Let's see.

Cheers. Happy New Year.

Happy New Year guys. I hate myself

it's nice actually. After all that, it's nice it's under carbonated. I'm surprised it's under carbonated. It's under carbonated for what I would do if I was carbonating but it's carbonated well for a wine in fact, most wines you don't want over carbonated so like one of the rights you have with carbonated

this was my general so if I was you were assuming I was making mistakes every step of the way. I was celebrating the

carbonate if you will. The other thing is is that this wine has a bit of a sherried note on the end a bit of oxidation, which I like in carbonated beverages, but a lot of people don't because the oxidized nature of it kind of comes up and I think that's just due to the age of the wine in this in this case. Cheers. Good job Peter. Is that we need that a light a lot of white people do a good job on the free shout out but

what we use just want you to be proud of me Dave You know what?

You know what I'm gonna go give the bartender a taste of this because he won't

lie to you by drink made carbonated drink maker a machina days by betas carbon carbon dioxide gas right now obviously they're not showing in Canada. Where's the French? Where's the French at?

Yeah, we're smoothie tastes like carbonated disgusting.

Well, I'm telling you that right from the get go through like carbonating a smoothie. You know what that makes it taste like like it fermented like it went bad. Like rot like steak. I don't like carbonated smoothie. Well get back to me. Maybe you people love carbonated smoothies. I don't know. Listen, I have my tastes. You have yours Murrah? What's that from says? You carbonate your drink on carbonate, Mike Burr. That's like, what's his name? Yukon Cornelia. Yeah. I'm better at Hermie than I am it and I'm better at at a what's his name? What was his name in the box? Oh, Charlie. Yeah.

It says on the box four steps to sparkling but forgets to sort of three steps in between those four steps of of yelling at each other of integrity.

Hey, listen. Listen, people drink mate to the fuel line. Listen, people now listen, people. People tell everybody

else how worthless they

are people, people, people, people. Here's here's the new year's resolution. Stop being an enemy of quality. And just do it right. Just freakin he did it. Right. He did it right. That require me yelling at him. It's like, it's like, when I'm yelling. It's not personal. It has nothing to do it. It has to do with the product. I just want the product to be good.

Everybody. Roberta's really loves this. They're very, very, very impressed. Okay, good. But

you know what i My point is, is that all I worry about the quality of the product? Yeah, that's it.

Well, we know this. Yeah. You've ruined me to hear the things I say to my girlfriend now. Wow. Like what? Well, I mean, when things aren't done, right, I just kind of lose it. You know,

I think but I think that's good.

I called her an enemy of quality once she never forgave me.

That's good thing. It's like because no one wants to be that. I mean, that's like, no matter what you do in life, you can either try to be better at it or not. Right? Like, why be lazy? You have to live like that's the thing that you have to go through life. Why would you want to do it in a haphazard crappy manner?

I don't know. Dave, sometimes I don't want to live sometimes.

Oh, that's that's by the way. Peters, Patrick Martin's invitation, taken, taken Villanova taken from a roundtable, a moped roundtable we did, where Peter Singer, the philosopher, kind of you know, who started the animal liberation movement was on the panel, and basically calling Patrick out, you know, that, you know, these animals are know someone in the audience, these animals want to live and he's like, sometimes I don't want you to do it. You're the, you're the Patrick imitator.

Sometimes I don't want to live you know, and

I'll say something. I'll be Peter Singer, which I'm not going to do in Australia because he has an Australian accent. But he goes, he says, What do you say? He said, Well, all your animals, even if they're treated really well, like, you know, they're all castrated, all the males are castrated, like, you know what, you know, what do you think about that? You remember what his response was? I was circumcised.

pretty brilliant, actually.

Yeah. Cheers to actually go to Patrick, our benevolent founder of the Heritage Radio Network, okay. By the way, before I get into it, by the time we get into it, it'll be over but the today is just one of those freaking days in New York City. Do you know what I mean? Well, no, it's like it got cold so fast that the crazies haven't made it home yet. So the crazies are still out. But it's like freezing like I had that guy. on the subway today, who is playing music out loud on his phone?

Yeah. Now worst worst, worst worst.

makes me wish I was a giant hulking brute because then I could just pick up my phone and play the like, whatever the polar opposite of what he is playing. It's always a dude. It's always a large dude who's never like, no, comes from a place where no one's ever been like, you know, dude, that's like, not cool. You know? I mean, like, he's always been big. And so no one's ever like, you know, dude, you're, you're kind of you're kind of in a hole here. You know what I mean? And so like, but like if I was a giant human, I would just play with the opposite and then be like, Oh, wait, I thought it was just random. annoy your neighbor with crap music day. You know what I mean? But now I'm not a giant I can't

even say when headphones are too loud. Nevermind playing music and then and that

yeah, no, right. put headphones on. I mean, no one has a someone's trying to kill him. He doesn't need to keep his wits about him. I understand people on bicycles who play music out loud like I don't particularly like it but I understand my brother does it I understand it because they're like trying to say I am near you. Like you hear moving music biker near you. I get it. You know what I mean? But like in a subway What the hell? Well, you know why do you need what you know? And then when I get off the subway I'm walking over here. You know through the through the through the apartments right through Bushwick house and walking over through here. And the dude on the electric bicycles smoking a cigarette doing delivery delivery cribs pass me on a sidewalk doing like 15 mile an hour on his silent freaking electric bike.

I hate that. I

hate that. I hate that. New York. It's just you know, New York and New Year and everyone who went out and walked their freaking dog this morning. I'm a dog owner. By the way, everyone who went out and walk their dog this morning and forgot to bring their gloves with them. didn't take the time to pick up the poop because our hands are too cold. I don't care about your fingers. Pick up the poo. You know, I'm saying. Anyways, all right. Hi, Peter.

Oh, hello, Dave. Its reasoning is quite lovely. Isn't it? Good is good.

Yeah. Wait, these guys come up with a portable one too, that you can take. So when you go to Phil's house, and you're like, who brought this crappy Chardonnay?

Well, it's not portable. The lid can stay on. So no, it's

a separate. It comes in the little co2.

What's the retail on this thing?

What is the MSRP? Mr. I have no idea. What is it? I'll look it up by the way. Okay, so I haven't seen you guys in a while. So I'll run through some of the stuff that's happened. Cooking wise over the over the break here. I made possibly the best prime rib of my life over the Christmas time. And I hate to say it, but it's not wasn't like a reproducible thing I started doing I put How did I do it? I wrapped my mom had like some old giant Ziploc that don't even use that. How did I bag it? Because I did it low temp I don't even remember. I think I bagged it like in like a trash bag. I don't know. I bagged it in something vile and disgusting. But I thought originally Oh no, I know what I did. My mom had I told her to have the butcher cut the bones off, right. So we cut the bones off. And every year I tried to cook the bones and stuff like you know what, you don't need to load tempt the bones you want the bones cooked high. And you want that high overcooked meat with the fat and the gristle and crap around the bones. Right? So like all of a sudden, and there's not a big piece of meat. So it's okay to pre salt that for a long time ahead of time. So all of a sudden now I'm already on a winning path, a path to winning, right? So I salted down the the bones, put them in the fridge, took out the rows and then wrapped it in plastic wrap a billion times like we used to do with with chickens. Remember, remember they all plastic wrap roll. So plastic wrap roll it, which means it was super easy to get circulated. But here's the problem. I didn't have enough time to I didn't have enough time because I started too late right? So I was starting at a 55 is going to do all the way through to a cooldown but then like and you know when I only had a couple of hours left I was like ah so jacked it to 58 Figured it doesn't matter if the outsides overcooked a little bit. And then when I rested to cool it down, I'll get an initial bump into the inside which was true. So after a little bit of that, I pulled it out and the initial was at 50 like 5494 in the high 40s Right Celsius on the inside. So this is where my Tandoor training and by the way, after the new years I did tandoori chicken I am becoming much every time I use the tandoor, I get better and better and better at the tandoor and the tandoor is all about in and out and in and out. If you're a goof and you're not who fan you'd like to have. No, it's not Yeah, sorry about that. Well, you know, it's not the Squeezebox song anyways, so like what I did was I was like my mod you already done cooking the potatoes. What can I get out of the oven? So she like pulls the potatoes out. I crank the oven to 500 and then it's in and out. Right? So I'm like in for 20 out for are alpha 20 Let it let the outside cool down in for 20 until I figured that the, the last rest would bring the inside up to 55. And then the outside would have that overcook thing that we all like Oh, and underneath it, I just left the rack roast until it was right right through to him for a couple of minutes at the end and then serve the whole thing. In fact, I cooked I in fact, I put the roast on the rack for the in and out I wrote pre roasted the rack and then put the roast back on the rack for the in and out procedure so that you wouldn't get an overcooked section next to the bone where you don't want an overcoat. Right, right. Right. Great.

So why are we Why is this not replicable?

Because I didn't write down the numbers or anything like that, at the end effect

was what

Delicious. Delicious. Delicious. Fiddler

on the Roof. Yeah, Fiddler on the delicious.

Anyway, there's still time to try out Dave. Yeah. And then

I have a call or whenever your caller you're on the air. Hi, Dave, how's it going? All right. How are you doing? Happy

to hear good, happy New Year. I'm going to try and follow in your footsteps. I'm planning on going to Mexico City in two weeks. And I think I'm going to try and bring back a next ematic awesome. And so I think Did you say you carried yours on like, what do I What should I expect? Like I'm just kind of nervous about like, the big thing and then like not being able to take you on the plane with me kind of thing. Like do you pack

light? I could. Yeah, I would pack light and then just bring it back as your checked. Okay. Yeah, just leave it in the box like over wrap the box and have it as your checked. Now let me tell you a little thing. A couple things about next Matic. Did I talk about this when I was making Christmas cookies that I like it would prove it came back to life I told you came back to life. Don't grind almonds in it. After you add sugar. If you add sugar to almonds, if you grind just almonds or any nut, it works like a champ. Right? If you if you add sugar to it, well, it's grinding, the oil will get expressed and it will turn to a glue on the inside. clamp your plates together and then that's when you're gonna get to poop on the motor. So don't do that. I know that this lady just pulled a bottle of wine. Oh, she's dripping water on her pizza. She's dripping water on her phone. Our pizza.

Sounds so disgusting to me like water on pizza. Oh, Jesus,

she's,

oh my god, I can't look and we're looking away. I'm turning the microphone and talking to you. And I'm looking away from the woman. So where was I? Where was it next ematic. The other thing you have to know is that the casting quality on the birds isn't she's done with the wind I can look back isn't necessarily the best. And so what happens is is the first four or five batches you make with the next ematic of masa are going to be fairly coarse and you need to literally grind the masa burrs into into like a coplanar kind of a situation. And so the very first one you do like, you know, obviously grind some dry rice to get most of the metal grid out. But I just don't worry about a little bit extra steel getting into my masa for the first couple of runs around and my plates have gotten like a lot lot better over over time. You know, I'm saying, okay, okay. So like your 10th batch batch of masa is going to be better than your first or your second. I don't know where it limits them. Yeah, it keeps getting better in other words, but they starts out like not so great, but don't worry about that. Okay, just by a lot, right? Yeah. Or like I said, like, after I went through a couple things of rice. I just started I was like To hell with it. And do you know you double grinding the masa right, so you're doing a double double grind on it. And but yeah, it just keeps getting better.

Okay, that's good. Yeah, just so I think for some reason, I was under the impression that there was they might give you a hard time about checking checking it so

now I mean, it doesn't have any lithium batteries in it when I was in China. You know, they were like you know, that's like literally the week I was in China and I've already said it's literally the week I was in China they stopped allowing you to bring hoverboards on the plane even in checked baggage because they kept blowing up but there's no lithium batteries and so it's all good. Cool. No one understands corn grinder anyway dried corn grinder. That's like I brought it you know what I went to Japan and brought back the toilet. Like you're bringing a toilet back. I'm like, yeah, yeah. And what were Yeah, yeah. Right. Well, thanks so much. All right. Hey, listen, let us know how it works. Once you get it have a good time in Mexico. I'm sure you hey, go to the Merced I think is the name of the market right there. And there's a lady

was bought some case studies. Get it. Buy it. Eat it. I've already listened.

Alright, good. Alright. Thanks a lot.

Thanks so much. All right. Oh,

so the last thing I will say is because it is the season to be jolly. For New Year's. I busted out our old mochi maker that we had like years ago and made the fresh mochi, which is delicious. And I'm here I know this trend is like 10 years old, almost next year this year 2016 I think 10 muffled you ever had a mouthful, Peter? No. Jack buffle nope stops muffle. Stop just like why are you talking about food? This is a cooking show. For the third

time,

that's not possible. I've only seen you once.

I know. And in that time, one to me, one to Nick Guang

know we were together talk. I know. They're tight. Yeah, well, I'm sorry that you know, not everyone in the freaking world, like can sit around and talk with us all the time. How many times have to hear you talking about Daniel Krieger and Bananagrams and how you have disparate ways of playing with each other? Not once. I've heard it three freaking times already. And that's so silly. Stupid freaking how to play Bananagrams people. Two letters scrabble words are legit. I'm sorry that you don't like key spelled Qi. I apologize for your lack of liking. Yes, yeah. By the way, it is not the same. Now it's not the same as a SodaStream bottle. It's not the same that says three bottles got little weird pegs on it. So they're not mutually compatible.

I've been doing observing the acrimony much like the Emperor between Luke and his kidneys

give me some electric hands. So the no unlimited power. That's what he says right when he kills Mace Windu. And I'm supposed to spoil the new Star Wars for Peter. No,

don't do that.

I wouldn't ever do that.

One of my friends spoiled it on Twitter. I know.

Why are they still your friend? They're not over. Alright, done. All right, so back to mochi. So turns out fresh mochi is freaking delicious and I don't advocate you go out and spend 219 bucks on a mochi maker. But if you happen to have one lying around, the tiger mochi maker is sick and I did fresh mochi, which was really good like we did it. I did Italian style because I didn't have any sesame oil or anything with me but like they're like little and yucky but even more chewy, delicious. But then you just take it and you pat it out thin and it works the next day styles which I couldn't have told you because I did this morning. And last night you can take the hard like Dale mochi, and I think even commercial mochi and you just put it you put spray grease in a waffle iron and use it just expands to fill out the waffle iron and turns out like crispy crispy outside and like gooey inside mochi. Oh man in the waffle iron and that's hence mochi waffle muffle and they are like

Dude, that's the next ramen burger man.

It's gotta be like, I don't like pick up on this people. Like start making this crap in restaurants here in the US because it is a win. The only issue is, is that the textures like all freshly done mochi, the texture tends to change pretty drastically and pretty quickly so it's best as a quickly eaten item. And I saw some people online doing it and their stuff just looked like low weak, weak, you got to make sure that the waffle goes on long enough. Get it thin enough. And here's the other trick. You have to lift the waffle plate out a bunch of up like two or three times during the cook to get the maximum lateral expansion of the bocce but anyway, so I'm planning on playing more with mochi as time wears on a reason I got it out not because of New Year's because anyone who listened to the last episode knows that this year is going to be the year of starch research for me. Well plus I supposed to write a book and get a centrifuge done.

You hear to hear her to hear for us folks. Yeah, starts research.

Well, let's just take a really quick break. Yeah.

All right, coming right back with cooking issues.

So today's program is brought to you by the cheese Cupid app, which is a really fun and awesome app which will pair cheese with a beverage so don't be shy. Choose a category what beverage complements your cheese what she is complements your beverage Wisconsin cheese cubed has the answer. Simply choose the beverage or cheese in need of a soulmate and Wisconsin cheese cubed will do the rest. feeling adventurous pairing roulette will create a random yet perfectly delicious pairing for you. So visit cheese cupid.com Get the app check it out. Pair your cheese and your wine. We'll be right back

Despicable Me Wow. I learned Peter Kim has not seen Despicable Me despicable who's wrong with you people. So that's that's that's just a whole list of cultural references I can't use on you guys this week. Oh, wait, we had one last thing. What were we talking about? Bochy carbonation and tandoor.

I know it'll come to me or your roast.

No, yeah, no, not that. No, that's over. I'm done talking about that. I'll never talk about it again. Let's get to some questions and eventually will come to me. Happy New Year. I have a cooking issue which I would love to discuss on your podcast and that is the issue of cooking for a one. We just actually do. We had this conversation last night style? Yeah usually all three of us if you think it's not sad I'm the one who doesn't

looking for a one going out to eat by herself is not sad. What? Cooking for

one find either way. I don't like I don't like eating I like what lives in Ethiopia. What can I say? I don't like what?

What city has yet to meet her

Ethiopian wives that comment

yeah the papers that come through any day now Peter any day So the point being I don't like to eat I don't mind like when I cook for myself, and it's this person, she's gonna get mad, but like what I cook for myself literally, it's always the same thing. It's a poached eggs. And because I'm only doing three, it's traditional.

It's funny that you choose poached eggs. Why not just like a sunny side up egg. I find that to be even easier.

I like poached eggs and my wife doesn't like them. So like it's not that she doesn't like them but should treat him so I'm treating myself to something that I can't cook in general for the family that I see the waitress when she pours this freaking beverage for the person wipe off the bottle so that wouldn't drip all over every freaking thing. Low quality enemies, enemies of quality. Okay. Yeah, I don't like eating by myself primarily because I eat so fast. There's always a lot of sitting and staring at the ceiling and all this other stuff when I'm waiting for the next plate of food to come out. And I freaking hate being by myself waiting for a check. I freaking hate waiting for checks, even when I'm with companies

the cover app?

I don't know. Anyway. Anyway, onto the question

on the question. It's not really a question. This is more of a statement. Even though single occupant households are the fastest growing demographic in the developed world their needs are often overlooked is obesity and poor nutrition caused by overconsumption of junk food. I just call it junk all that you know what I don't allow anyone to use in my house to work junk food. I

don't allow it. We have a ban on that and move it to because I was yelling and screaming about it. Or do you have your own just in general? Yeah, I think it's terrible. It's junk food, super food. Anything that's sort of on the any moralizing

of food I think is a bad right. Yeah, yeah. And you know, I tried to write a piece on talking about junk people. Yeah, poor quality people. I think there is food. Oh, there's nothing. I think there's food that's just poorly made. But like the problem with junk calling food junk, is that it then sets it up as something that you kind of want it's like this like guilty pleasure. Oh, it's so decadent. That Oh, my food is so decadent. I'm

gonna put slices of cucumber on my eyes. Yeah, back and enjoy this decadent, guilty pleasure.

Yeah, guilty pleasure being sinful. No, it's food. Like either it's well made and it tastes good. It makes me happy. Or it's crap and garbage and you shouldn't need it. You know what I mean? It's like, anyway, okay. overconsumption of junk food is on the rise. I believe. Single people are more like I'm back to reading the question, are more likely to eat prepackaged meals because they can't be bothered cooking just for themselves. I think that's true. But I don't eat prepackaged meals because I just eat cook eggs. As I like to say your pre practice meal is a block of cheese as like I say when I don't know I have nice cheese in my free fridge. Thank you. But like, you know, when life hands you eggs suck eggs, right? They need help. These are single people back to the question. I'm a single woman and want to help people who live alone, cook and eat good, healthy food, not just for their health, but because they deserve it. Cooking is something I enjoy, because it's clear. I don't know who it is Louise Harper. Now you made me lose my train of thought like that's hard. cooking something I enjoy beer for myself, my friends and family I want to inspire others to feel the same. Freshly cooked food using natural ingredients. Although natural, I have my problems with the word natural. In fact, like I have huge problems with word natural because if you buy into natural, right, the problem is is that you think that the stuff that you're buying out that says natural on it is somehow what you want. What you want is people to go buy whole things like celery and make things out of it. Like something that is like celery flavored that is all natural is just as kind of reconstituted and discombobulated as anything else.

Even like Marion Nestle believes the word natural means nothing. And when Yeah,

the problem with a word that means nothing that carries connotations with it is is that people make decisions based on it and they're being a bamboozled. No, that's the issue. Everyone in the business, like knows that it is an absurdity. And yet, like millions of dollars are spent by people thinking that they're doing the right thing by themselves and their family buying things to say natural and to word with zero meaning

I would say a good exercise is just in one day, look for the word natural in all the food that you eat, and just see where it appears. And that will I think kind of be illuminating just doing that. Yeah.

In fact, or if you want to know more about this subject, come to the museum of food and drink on 62 bay of our streets but as putting the killing Park in Nice. So you Can you see how the word natural has been perverted over the last 110 years? That's right. Oh six, right? No. Oh,

no. Was that all just a setup for a low fat ad? Basically, it was great. It

was really good. I have my pseudonym Louise. Yeah.

Anyway, we're back to it. We're back to Louise Harper. Anyway, my recipes are for healthy food, not healthy food. And here's the important part. Here's where we totally agree. Sherry, she says my butt stick sharing a streamlined approach to cooking with your listeners will help take a lot of stress out of cooking. So Will my Hanson tips on shopping, setting up a pantry and setting central kitchen tools when your kitchen is well equipped and well stocked, cooking is way easier. Sincerely, Louise Harper, her her blog is single serve.net.au. So Australian, I have no idea what's happening. I've never been to Australia. I don't know what supermarkets like there. But I think it's true, I think nine times out of 10. The problem with people cooking in general at home is that they don't have a streamlined procedure. That's why like, if you want to use a piece of equipment, keep it out on your counter. If you don't have space for it, just realize you're never going to use it again. Like I've said this a million times. But like once my pasta maker got taken off of the counter my rollers, I stopped making pasta, and I had been making it for years at least once a week because I could see it there. And my KitchenAid was right next to it and I knew how to like bust that stuff. But you know what I really want is what I really want. I want the KitchenAid pasta rollers, but they're too expensive. Why do they cost 200 bucks someone out there please tell me for God's name. Why is the KitchenAid pasta roller set $200 When an atlas like pasta roller with the same rollers on it that clamps to your counter is like what are those things cost us even though like 50 bucks