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,

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So we're live Jack,

we're live on coding issues.

First of all, I like this I like standing next to you guys. What are you doing instead of like just having you in the other room when

you think yeah, like it Alright, so stop. Yes.

Questions ever tweeted in about like, yeah, you know, things in the Bass Pro Shop. Can

you give me a proper intro though? Yeah. All right. So like

what do I normally say? I can't even remember. Really? Hello, this is Dave. I'm so used to like, I got it. I got it. I

got it Dave Arnold, your host of cookie cutters coming to you live from the Bass Pro Shop in Bridgeport, Connecticut. joined as usual in the parking lot with the Stasi, the hammer Lopez, how you do and how you been doing today? Good. What do you do? What are you doing fun?

Yes, we made work jobs and standing next to

me, which I appreciate for the first time ever in the engineering section of the parking lot. That's right. We got Jackie's Lee Jackie Miles's. How're you doing? I'm great. Nice. All right. So sassy. And I Jackson didn't get to go in yet. But Anastasia, I just got a sneak peek of the Bass Pro Shop before they open. So it's like a rare time to see the Bass Pro Shops was completely empty. Now, they didn't really want us like milling about on the inside. So we only really saw the kind of cooking area this section but to give you an idea of what a Bass Pro Shop is for those you don't know about a Bass Pro, which by the way, we're not affiliated with a basketball shop in any way shape or form. Anyway, so it's like kind of like it's kind of like Disney Land mixed with a with an outdoor shop. You say it's accurate? Yes. Right. So for instance, they have a bowling alley, where all the bowling balls like some of them are like bass like fishing things but they also have great white shark and angling. And the ball returns are like sharks and octopi Wow. Yeah, pretty good. And like the the overheads have like that kind of like 50s like enchantment under the sea prom night action going on, but we'd like like some sort of like weird like animatronic fishing reef overhead. They have Yeah, they have like, they have a a restaurant there you can hang out and like you know, that overflow trap. They have a whole bar. Yeah. And then we're, you know, we're gonna go bowl the game later on after we're done with the show. And but we're here really to talk about the fact Bass Pro Shops has a very large selection of cooking gear in it, which is really kind of how this is happening, why we're here. And it's a very interesting intersection one that I know I'm interested in and it's it's like half kind of Hunter Fisher like preservation stuff. So a lot of dehydration and a lot of like sausage grinding like you can get a pretty big sausage grinder here. But then also just a lot of outdoor cooking in general. Like which Part of what I want one thing that you would really like to buy from here, but has nothing to do with cooking is it Does it resemble the pontoons? Oh,

the thing is all today Oh,

the giant skillet? Yeah, yes or no to show

the picture that that's a big skillet big

as a big old skillet. Now here's the weird thing apparently that's where like camping guides to do it, use it, but it's Teflon. So like it was Teflon coated, who the heck is going to put a Teflon coated pan on an outdoor fire because if you overheat the Teflon Don donsky You know what I mean? point I would not would you know, but it was Teflon wasn't it? It was that's it that's I think a product improvement needs some improvement needs to go old school in fact needs to go back in time to an to an era where they just would season the hell out of their pants before they use them. Now they do have a very large cast iron section which I appreciate. I was talking to one of their product sales people like who and I was trying to get a read off of the guy kind of what is selling and what's not like what's and apparently and this is good news for us in general. Things like old style cooking techniques like like dutch oven cooking with it with the not like what we're used to but the ones where you actually have the lip where you put coals on top of it and cook outdoor like outdoor camp cooking and in a in a cast iron dutch oven. He says that's really coming back making a resurgence and they're going to teach classes and whatnot here out there kind of cooking. But what I want more anastasius point is I've kind of had my eye for a while on this thing called a cowboy grill you seen this jack? No. Style is one year. So it's kind of like a combination firepit slash slash outdoor grill.

Oh, say that again?

We're on the we're on the radio show. What brings you to what brings you to Bass Pro tonight man,

I'm a pretty poor kid got birth in Bridgeport Hospital Bridgeport Hospital ICU medicine. I'm a nurse I open a home care company abundant care right here in Bridgeport. Sure. I drove up and down the street for 15 years watching people get killed literally with the potholes. I got nails potholes and Mayor Finch owes me a lot of money. But I'm down here now

wanting to tell people what this particular neighborhood where we were was like before this one and

oh my gosh, carpenters steel. Carpet and steel right along the water. Okay. Pleasure Beach. The boats the docks, the ferry, Port Jeff ferry, okay forever right in this area. Then you got seaview, which will swing your right up to Bridgeport Hospital. Right. Perfect. Gotta get on and off. Gotta get the empties out. And that's my story.

But do you think what do you think that having something like this here is gonna bring a lot more people to the region?

Absolutely. You know, the jobs that they're going to create. I hear. I hear through the grapevine that Mario Batali is going to come in to mainsheet the two right next to Ralph and Richie. That's going to be cool.

Do you think that's true is Batali coming here says a good restaurant. Her boyfriend is the chef at Del Posto which is one of Batali like flagship restaurant.

I haven't heard anything with anybody. Great.

You said you heard from the restaurant guys. They used to be on our radio station. Right? Oh, wow. Wonder that

dinner tonight for a whole bunch of restaurant guys. Luckily there Ralph and

Richie. The restaurant guys said it. I think it's gonna happen. I mean, can you imagine coming

here? That would be amazing for Bridgeport.

Maybe maybe a culinary scoop here. That's right. I think we just got a spear. Maybe Maybe we have a culinary scoop here on cooking your shoes from the Bass Pro Shop.

Cook he's the best cook I've ever known and he can cook.

I know some pretty good cooks out there.

Open House on Thanksgiving. It sure is good for business abundant care. To come. I got the Napa reserve. I do. Awesome. June I was out there for my brother got sick and my sister went out she got sick. I drove a car got lost in the valley brought home 30 suitcases of reserve.

You heard it here first. Thank you for joining cooking issues. Enjoy

so well. Okay. Not our normal cars. Great. Not our normal, but nice. What if that actually happened? What if we broke? I'm a nurse and I gotta take care of these kids. Yeah, that's right. What if what if we broke the news? A new Mario Holly restaurant. Are

you sure we just did

from Terry Lodge?

I don't know. Anyway, so back to what we were talking about. Yeah, so they have to So the thing I wanted to call the cowboy grill. And what it is, is it's a fire pit, but it has like a expanded metal grate over it so that you can cook on the fire pit where you can rip the grate off. But the other cool thing is it's got like an old school swing arm like for like a kettle that you can hang over it and it's got a rotisserie on it that you get like hand crank. So it's like kind of like one stop shopping for cooking outside for fire. But my only problem is is that you know, like Miley Carpenter, my sister in law why they do fraying the chef, so they have a really good I have a nice fire pit but their fire pit is like that kind of steel that like just rust to a certain point but never rust any more than that. So it stays outside all the time. This thing is got that black paint on it so you know it's gonna rust out it's gonna rest out well what does Yeah, here's what he said he also mean but listen, like they'd seem like very nice people but they were trying to convince me you know the top sellers right now jack

here? No,

they call it Euless fryer. Oh no. Oil is turkey fryer. What stars is making her oil is fryer face which isn't a vegan face. It's more like the What kind of nonsense is that face? It's kind of like smiling because obviously, like if you if you put the words oilless and fry together, you've just lied.

Mario Batali would not use that product. No oil is

fryer. And the guy's like, it's just like, it's that you fried it? I'm like, well, then you're frying wrong, then you're frying wrong. See, like, like, right? And she's not right. We're you know what? I'm gonna go does it work? Do you want to? It's just, it's just a Rossini, doesn't he? The guy really liked it, but it can't. So can I talk about an invention that I'm going to make? That I don't think I'm going to we're going to sell it ever. So I don't think it's gonna I don't think I have to worry about patenting because I'm never going to sell it. I am going to make the low volume oil. This is for turkeys and pigs and cows ready? The low volume oil spray fryer. Right. So it's like a washing machine. But instead of spraying detergent and hot water, it's going to spray freaking hot oil. So you can have a small amount of oil, right? We're like, like an intentional heater and fry anything that you can fit into a dishwasher. By spraying it by surprise. Well, it's just gonna be like, you know how like, Okay, so the way that I finished something large when I don't have a deep fryer is I heat a thing of oil. And then I'll ladle hot fat over it. So that's how like, you know what if I had to do Turkey, like at my in laws house or at my mom's house, I'll go outside, I'll superheat oil, put oil on a grill to keep it at the right temperature. I was just unsafe, please, I don't want to hear it. And then like a ladle, like ladle the hot fat over the stuff to crisp the skin the same way that like in a restaurant when you're cooking. And this is the secret that that I don't know why home cooks haven't figured this out yet. But you have the hot pan with the fat in it. you tip the pan back with a spoon and you base the hot fat over the thing to get the other side warm and nice. Right? That's that's how you do it. Which you've never seen people do that at home. You ever see people do that in homestyles. But every single restaurant cook knows what how to do that. Why doesn't everyone know how to do that? It's so simple. Yeah, I think it's because people don't put enough fat in the pan when they're doing stuff anyway. So they don't have anything to like based over the top. But anyway, you know, if you're the one person who listens to the show that didn't already know that congrats, like you're now you're part of the club. But the but the point is, is imagine if you did that in a in like, in something the size of a dishwasher. And it was just like people spraying hot oil around. The real question is the safety interlocks because imagine if you opened up the dishwasher style thing when the oil was still spread out a walk, it's got a ball, it's got to lock and it's got to take so if you ever use a combi oven Jack, those things like usually you have to pop it once it turns off, then you drop it again to open it so that you're not like otherwise you could like just open it and steams like, right in your face. Which bad considered bad. I'm sure it happened to the first few people especially because like the rationale, which is like the first big combi oven that a lot of people got in the United States. It's like German. And so I bet they're like was the instructions say not to do this. So why would you ever open it? When it's on? You know what I mean? Like, I'm sure the early German ones, you could just like scald your face off because everyone who owned it, just follow the instructions, right? Where as soon as it comes to, you know, America, we're like, you know, I don't read any I don't read any concern instructions. And then it opened it and you know, some dudes called their face off and looked like a peeled grape. And then they, you know, they had to like, you know, put all the safety interlocks on Anyways.

Anyways, hey, I have to jump in here and say that I'm thrilled we're getting tweets that people are listening live.

This is actually working. So people are actually listening this live. Okay, so good. So his name is a moose douche. I love that guy. Yeah,

listening buddies. Yeah, this he says he wants an autograph on a on a on a board like that. I don't really know what this means. We will take an autograph maybe on a booze board. I already have one with me.

But the do you want to question? Yeah. Twitter question at scooters Zack time says I'm making a D boned injected Turkey cooked over hot stuffing this week. Temp temperature thoughts 353 75 400 stuffing tamp. Thanks.

Well, I mean for the finish presumably for the finish presume let me see let me see these questions. So I'm making a deep bone injected Turkey cooked over okay, cooked over hot stuffing. So if you're not going to low temp it at all so usually what I'll do is I'll load template for a while and put it over to flash it up. But yeah, I think high is good if the stuffing is really nice and hot. I think you could go high. Yeah, I think you go on the higher side like in the fours, right, if you've de boned it, you could probably go in like the mid fours. And like, throw it over the thing and just wait for the skin to crisp up and it should be good.

I think Jack just got there. We

got a chat question here. So he's got a food safety question a weird one. He makes food for his cat and he buys a vitamin bone meal mix that's meant to be mixed with broth chicken. He gets his raw chicken from a Bushwick grocery store. Yeah, however, so he's been chopping it into chunks and quickly frying it with the idea of killing any nasties hanging out on the outside. Is there a better way to do this? That's simple and quick. He's a cat that used to literally eat garbage in Bed Stuy. So I don't worry too much about him. But I always wonder if there's a better way to do

that is a good question. So there's a whole school of thought on animal foods. And there's a whole school of thought specifically on food needs to be raw that you feed the animals. And I've always wondered why, but I don't know whether it's just animals don't get food borne viruses or not. But the other problem is, do they say that they boned it out or is it Oh, it's got bone meal mixed with raw chicken. But the chicken if you cook a chicken bone, it's really bad. Because then it starts splintering. So you have to be careful of that. So what are they doing? They're frying it. Now there's no simple I don't know of any simple way other than like a fast like a super fast, high heat. I mean, you could just throw it like the chunks of chicken into like a five julienne degree oven for like, you know, 10 minutes and kill anything on the outside. But I don't Yeah, I don't know if anything, it's going to be super fun. I mean, like because I don't know whether your cat is going to enjoy it if you dipped it in bleach. You know what I mean? Like, you could probably could dip it in bleach but I don't know if your cat's gonna enjoy that so much. I know my dog who's incredibly picky with not

no bone. Yeah, no, no, no.

No, no. Yeah, maybe someone in the in the in the chat room verse can't like have some experience? Because I have to say I just feed my dog like, you know, like Starbuck trapeze store bought food.

Yeah, fair enough. Right. Next question. All right, Joe handle in New York City says, Dave, can you send out the name of the squid guts fish sauce you talked about at the MO fat labs, it's called

is sheary. So the fish guts sauce that we use is made exclusively from the guts and blood of squid. And it's called a sheary. It's from Ishikawa in Japan. And it's carried by the mutual trading corporation in Secaucus, New Jersey. And what you do is you just if you call them in advance, they will send it into their store in Manhattan, but you got a mutual trading company, they can get it and I also found out that true real foods carries my other favorite Japanese fish sauce, IU, and they can get that so true food. So those are the two sources for the ones but go get some machinery because as I've said, I think on the show before it I said live at the museum event. It is a dead ringer for the garam CCRM that was specifically made out of macro guts that I had, I had the I had Sally Granger, who as I said as the is the ex world expert on Roman fish sauces. It was her personal stock of two year old Garm that she had mixed to the recipes as best she could Dead Ringer is Sherry. So if you want to go Roman, go get yourself some machinery from mutual trading corporation. Hello, sir. Welcome to the Bass Pro. We're on a show called Cooking issues that deals with kind of a cooking cooking techniques and problems with barbecue. Oh yeah. Oh, nice. All right.

So I've been doing it for 40 years. You can hold my mic I'm talking

Yeah, if you don't want your live so what So what brings you are you doing a barbecue here later? No, no,

I just came to see the shop. It's about time they have something like this in this area. Tell me about it. People don't realize there's enough hunters and fishermen in Connecticut. And I think people would be surprised if places packed

I think a lot of people don't understand what Connecticut is once you get right off the highway you know I mean Yeah, it's true is

a large lot of forest land here and everything lakes. There's a great look up north of Danbury you got Candlewood and everything so some great fishing. Norwalk river goes on look to Danbury, great trout fishing through there.

So are you currently doing pit BBQ in Kentucky? Norwalk? Oh, you're Norway. I

live in New York right now. Oh, yeah, Kentucky originally. So what's this about pit barbecue from more than 40 years?

What's the style in Kentucky as opposed to let's say like in North Carolina or something like so what's the style of barbecue?

It's more Western. I'm from Western Kentucky and West Kentucky, West Tennessee, which is Memphis Okay, so that's the style of Barber you're going to find a light rub. When you pit smoke your meats usually hickory and white oak or oak. Okay, and maybe some fruit trees, wood. And then what we do is we burn the wood offset and then shovel the coals underneath the meat let the grease hit the hit the coals and it's smoke seven. It's actually a science to it.

Now are most people so I know that in the mid I would say in the early to mid 90s Almost everyone who was doing proof additionally on the coast anyway, over in Carolina, almost everyone has switched over to gas. And there's only a few holdouts left that were splitting wood and making their own doing their own stuff. Do you feel that it's come back that it's gone the other way? Or is it just neighborhood to neighborhood?

It's what it is, is area, you're okay. You're not going to find that gas down in Kentucky and Tennessee or Alabama or even Georgia really. You taste the fuel on the meat if you using gas you actually tasted there's a barbecue place up here in Fairfield. Okay, I won't say the name. But if when you eat his meat, you can taste the fuel. You know, my BB, my pit in my backyard and in Norwalk. I don't ever use gas or anything. I just use straight wood and you never taste the fuel. You taste smoke.

So what do you do? Do you sell professionally you just do it for yourself.

I do it for myself. And then people ask me Do foam and I charge you a little money for it. And I did 3031 turkeys last Thanksgiving and probably more than that this year for different people.

So you think like in places like Kentucky those guys never switched over to gas.

No, no, no, no, they won't do it. This way they are deep south is like that they won't touch the

gas. Well, you know, like in eastern North Carolina, which is where I used to spend most of my time eating barbecue back in the day. Like I say there were very few people that held on to and I know like that area of North Carolina really kind of moved to use technology not just in that but in many things like the way their hands are produced and stuff like that, but I was just wondering, I guess luckily that never reached out would you like Kentucky ham?

Oh yeah. Yeah, like country ham. You know? Yeah.

You like you like nuisance. I don't know Newsom Who do you like? Broadbent? Like Broadbent? They're good. Finch Philly like frenchville Fayetteville and

you got in Tennessee you got an I can't think of anyone I'm not sure if it's it's Smith that Smithfield that's the end of the product. I can't remember but down to see is a great place for Hank country hand like that. But Broadbent where I'm where I'm from.

Yeah, it's big. Yeah. Nice. All right. So

your name Richard done.

You're done. Well, thank you so much,

sir. Thank you for letting me talk to you a little bit here and yeah, ever needs to be advised that smoking pit barbecue? I do at all I do. Salmon was one of my favorites. People love SAF smoked salmon I only takes about four hours to do that when brisket shoulders takes a lot longer you know 1215 Sometimes even if you get a full shoulder with the butt and a picnic together it takes about 24 hours oh no I you know I take my time and slow it slow. Keep it between 183 20

nice beautiful well good drill. Enjoy the enjoy the store

I am Y'all take care of

you. Alright, thank you so much.

There we go. Alright,

so what's the difference? I got a call and we got a call no that was definitely gonna call her there.

So see bag cost says no mushrooms under vac is this only for botulism okay for cook but not for hold. Yeah, yeah,

exactly. Right. So you would the problem with mushrooms in a bag is fine. It look mushrooms are like the classic gonna give you poisoning botulism poisoning. It's the classic because they're typically if you're going to canned mushrooms, let's say or jar them. You're gonna do them at a relatively it's not going to be high acid. It's gonna be low acid product right? Because do you like your Do you like like high acid mushrooms do you like I like pickled mushrooms actually, like really high affinity I like but like a lot of times people can't they want it to taste more like a mushroom mushroom. And so those things you have to catch on pretty hard to make sure you're killing all the ready for it stars. Still is. Yeah, so you got to kill all the spores on it. And so like that's, that's really what the problem is. And when you do a vacuum bag, you're never going to do that. So yeah, but it's not unsafe. It's just safe to treat it like like it's been preserved. If you keep it in the fridge and you eat it within a reasonable time. It's fine. I will say this. I love cooking mushrooms in a bag because mushrooms are like sponges. And when you put it in a vacuum bag you can inject the mushrooms with it with like a boat ton of flavor and then when you do like you like low ticket for a little while in the bag, you pull them out oh my god I'm taking on that guy. They're out and you hit him with the you hit him in the pan and they still retain some of that flavor even though a lot of the actual juice comes off so you can infuse mushrooms with a good bit of he's asking

if he can Iasi mushroom infuse them with vinegar to

probably he's also typing with his

fingers and you're then you're going to be safer. You know what I mean? If it's going to be high and vinegar but you can isI the problem with ISI and fusion is you know go on Amazon and look on the section on iOS on vacuum infusion in liquid intelligence because I believe that's in the look inside. And the problem with with infusing in that kind of infusion is that the the ECS are really good when you want to get flavor out of something. But when you want to put flavor into something you have to worry When you're depressurize and you're not pulling the stuff out, so we actually would have to stick the mushrooms in a bag with the flavor shove that into the EC with liquid around and then inject the pressure and and usually I had to do it twice. So yes, it can be done, but for the technique to really get it done right look at the look on the look inside and Amazon on the liquid intelligence and you can you can see a full set of pictures to figure out how to do it. I do it for the cute, the cute combo martini, but that's a new x and what is that one?

I don't know. That was kind of teeny.

I don't know what that is. It's someone who enjoys what they're doing and they think it's very classy the Martini ma

training at Ryan s Barnett says could I use Cal Mexicana in place of life or life soaked eggs?

No. The soy soy soy cow is you know what is used for Nick civilization, calcium hydroxide and it you cannot get a high enough pH with that to do the lie eggs what they use is calcium oxide, which is a much much higher strength base you might be able to do you might be able to do the Harold McGee bake out of the baking soda to get a much more in anywhere you bake out the baking soda you're turning from bicarbonate to sodium carbonate. That might be enough but I'm not sure I've only ever used straight lye but that what you're looking for is a certain pH so we published the recipe online didn't we put it somewhere in cooking issues somewhere on cooking issues backlog so if you I mean it would be possible to look up the molarity we used and then and then look up what the what the pH of that molarity of lie would be and to mimic that with with calcium carbonate not bicarbonate say calcium. Sodium Carbonate not not or probably calcium oxide. I think it's the calcium oxide they use not calcium hydroxide. I had to look it up and doing I thought my head but cow is not very soluble and can is never going to reach the pH of the stuff that we were doing the lie eggs and is enough to like not want to dip your hands into whereas I'll put my hands into a container of nixtamal anytime.

Oh, no. What ratio to H two O for quail eggs?

Were for what? For what technique?

I think he was at your moped thing. I didn't use quail eggs. Then I have no idea.

What are we? What? Quail eggs? What ratio

of quail eggs at home? What should I do with them?

What do you want to do with I don't know, they're like quail eggs are good dozen quail eggs are good, like raw over like, soba. That makes sense or like I also they're fun like hard boiled hard boiled corn you could do like, like it's hard to the problem with quail eggs is that if you want to do like a fun soft boiled thing, they're really hard to peel. Because the membrane around the white is really tough. So what I do is I do I have one of those little like cigar chomping quail egg cutters, because I'm very fancy. As far as like support. I'm a very fancy man. So like I have. The trick with it is is you have to take the shell off of both sides, not one. And then if you take your pinky and read through it, knock it out. I'm not sure I didn't use quail eggs at the thing. figured out what you're talking about. I did Hamina eggs, right. Oh, so you could do it. Hello. How are you? We're doing cooking issues.

You won't remember me when FCA graduate. Oh, yeah. 2011

Oh, nice. Beautiful. How you doing? Well. Doing well. So you like you have a restaurant here? Actually, I have a catering business out here. Yeah, nice

down the street. Same road.

Festival caterers that's the food caterers excited about the Bass Pro Shops.

You know what? It's been a long time coming. I've lived here 33 years. And for the last 20 years. This was nothing but you know, broken down abandoned houses and to have this here. It's amazing. Yeah. I haven't seen this many cars in this neighborhood. We've probably about 2025 years. Usually when you get Fourth of July, you get this many cars parked so you can see the fireworks. Other than that, it would have been just a lot empty lot. This is exciting.

I mean, I drive past here a lot. You see there's nothing There's nothing. There's nothing

here. I mean, it's so exciting, you know, living here 33 years and seeing it develops from what it was to what it became to what it is. No, it's amazing.

Do you think it's gonna help in general, like, bring us like it'd be good for business for restaurants or it

definitely is, you know, I mean, they actually called me for a couple of catering events. Starbucks call me for one catering event. So you know what, before who was going to cater to this empty lot. There was no one here, right? So you know what I mean? I might not get all the catering events, but at least I'm one of the ones that are getting the event because they're, you know, they're noticing that we're all here. And I'm loving it. I'm glad

you're here. Oh, yeah. Well, we know we're like we saw the basketball is going up. We love Bass Pro. So we're coming to the opening. Where are you? Are you in New York, New York. That's awesome. Coming up from New York City. So we do a we do a radio show now called Cooking issues on the heritage radio network. It's an extension of the blog that we used to do FCI. So yeah, so that's

amazing. That's awesome.

So give us the name of your catering place again,

festive food caterers

nice out of Bridgeport and right near the Bass Pro Shops. So you know when you come to Bass Pro, and if you're going to have like a party or a tailgate or something you need someone to come cater it. Maybe

you have a card with you.

Nice. There you go. Thank you, Chef.

Thank you and it's always a pleasure to see you all here. Oh, nice.

Oh, thank you very much. Thank you Take care. So quail eggs and lots. If you want to do a Hamina egg, maybe at least maybe they want to do Hamina Hamina egg or like where you cook I've never done a humming quail egg. Anyway Hamina eggs for those of you that don't know is if you cook an egg for a long long time a egg whites are more Alkalyn than most things that we eat. And because alkalinity accelerates my yard reaction or allows my reaction to happen at lower temperatures, you can get brown toasty tasting eggs that are that are delicious just by pressure cooking them. So I would say for a quail egg because you're trying to do the Hamid thing you would cook it as long as you would a chicken egg which would mean about an hour or so I would put them in water. Let them come up to temperature for you know, it simmer so they don't get broken. Put pressure on it for about 45 minutes to an hour and then let the pressure come down naturally do not push it down anywhere. Alright, so more questions started trying to look at the questions on my phone. The problem is my phone is also our connection to the outside world. Anything Oh, did we lose the connection on our computer for questions? Oh, no, we're

good. Okay,

so I'll just start yammering about other stuff at the at the basketball so yeah, so they're saying that the big seller this year favorite series

all camping application from dope jewels dude so

all don't kidding what depends on what you're doing when you're camping kind of how you're how you're rolling so I you know I did I brought a flower out with me and so I was doing we're doing pizzas and I really enjoyed being able to finish the top of the pizza off with Sears all you know also I had good luck with fish also I was out on a river I had really good luck like doing like cuz like let's say your your your have a camp and you're camping there for a couple of days. But then you want to go out and almost like kind of cook like picnic style like on a river you can bring like the cereal with it. We did like grilled cheese and things like that. So that you know is the stuff we kind of had. We had a lot of good luck with when you're cooking over a campfire it's a lot of times useful to have a directed small thing of flame that you can just hit so just it's something that comes up a lot when you're cooking over the campfire so for instance, like I was cooking pancakes I think I talked about this on the show once but I was cooking pancakes and the pan was too hot over the fire and so they were cooking too fast on the one side so I'd use this series all too rapid set the top of the pancakes so I can flip it without ruining it. So you know stuff like that it's good for it's good for stuff like that

at nothing. Mark asks, What's the best wood for smoking beef?

Jeez, I don't know. Like I you know, there's a huge school of thought saying that as long as you're not using a wood that doesn't have a high resin content. So for instance, like you know, well any resinous wood that you're going to be basically okay and so like you can't really tell the difference between I don't know whether I believe this You can't really tell the difference between that because I've never done the test between like a hickory wood let's say and a fruit wood like an apple wood, but then there are woods that definitely have their own flavor. So if you're using a there's a big difference between using chips to make smoke and actually cold I think once you're making something into a coal then I don't think it's going to be adding a lot of flavor on its own but the chips clearly have different aromas I don't really know depends on what you like like what do you like do you like what

do you guys hear that that guy said fruit tree wood or fruit?

No he's he's burning wood down to Coles and using it he's not like using chips and smoking them he's doing like coals that are providing smoke but also heat so it's different so I think it's kind of a fundamental like difference like when you if you're just using like dust or chips and smoldering them it's a very different thing in terms of the quality of the smoke or what it's what the smokes and partying as opposed to like what I would call like clear coal off of that So for something like clear coal like people like hickory because hickory has a fantastically high fuel value per pound like it just is like a very has a very high it's a good fuel. It's also good wood and a delicious nut.

Right Elliot Papa now wants to know would you make trail mix over the fire?

You mean like when you say trail mix What do you mean by trail mix? Like what do you think you can? Are you really thinking chex mix because that you could Yeah, I like Chex Mix is some straight up delicious stuff. Yeah, Jack What are your thoughts on Chex Mix? Oh yeah, love it. Love checkmates chex mix well I need to come back. I feel like it's gone somewhere. I haven't had it and so anybody else thinks is really good to watch. Money buddy is crazy. What's money buddy?

It's like just chex mix with like a shit ton of chocolate on it. Yeah.

Peanut butter and wait that powdered sugar.

So you buy chex mix and then you don't melt the chocolate

like that. Oh,

no, you make it. Wait what?

They sell it they sell it they sell it made like well, this is mom. Anybody Chex Mix was like a homemade thing before it was a prepackaged thing. Oh yeah. Okay,

so just wanting to scratch your mind Make a Chex Mix.

No, my friend's mom said. You like milk chocolate into the checks. And then

Oh chex mix. You got the mix the salt butter checks into check straight checks not checks me? Yes. Into Chex Mix. Check all that stuff and salted butter. Which is funny.

I think it's chocolate and peanut butter and like

what kind of checks Do you enjoy for this operation? Don't care. I guess rice rice checks as you say right now Are you a believer in the cereal? Crisp X? Do you remember Chris Beck's? Do

you see that? Yeah,

so it looks kind of like imagine if checks turned into an elongated stop sign and one half was rice and the other half was corn. Yeah. Chris Chris specs I used to I used to like it. Yeah, it's good Alex Chris Barrett. So

we should do one more question and then wrap up in five minutes. All right. All right. Give

me some more questions then

at REM is buzzin. If you could if you click ag or clarify juice and you massage the sack too hard anyway rescuing juice with ag are in

anyway so I'm pretty sure that that so we're talking about here is with quick ag or clarification. You put it through like a like a filter or like a linen napkin or like a very fine grey I even hate I hate the words coming out of my mouth cheese cloth because I know that someone's gonna go buy that brands instead of big hole rants and stuff that they sell. It's useless. I don't even think that stuff's holes are small enough to keep freaking flies out. I think it's a fundamentally useless nonsense piece of crap. I don't know why they sell it. I don't know what it's good for. I think a like I think it's good just for making me angry. And for nothing else. How many people's food in the world over the years had been ruined by buying that crap that they think is cheese cloth, but it's not cancer? I don't know. It's not even good for gauze because it's not sterilized. It's useless. It's without use. makes me angry. I don't know if you can tell that.

It's good for crafting. For what ghosts?

Mike mummy? Yeah, like mommy's Okay. All right. All right. rehabilitated. Everybody should say fake mummy fabric on it. And nothing else. So anyways, so if you have Mossad, so what you do is you make an like an egg or you make an egg or said egg or gel two to 0.2 versus two grams per liter, not 20. I've had people do that a million times. You break it up and do it unto occurred, you put it into what we call the sack, and then you get the clear juice out. But what you have to do with your hands is hear that, can

you hear that? No, not not on this mic.

I'm massaging the sack. And so what it is is, is you have to gently, ever so gently and gingerly hold the sack and massage the sack to clear the pores such that the clear liquid can drip out. But if you squeeze the sack, you squeeze it, what's going to happen is you're going to extrude the Ag are through the sack. And then not only do you have a damage SAC, which nobody enjoys, but you have cloudy juice, which also Nobody enjoys. Now the question that we have here is Can you can you somehow reef filter the Aguilar out of the cloudy sack and I gotta say, I don't know. Like, you could try putting it through a straight coffee filter at that point. But I have a feeling that you might be in trouble. What you can do is just let it settle for a couple of hours and maybe rack the stuff up off the top. But you might you might be as my good friend say S O L? That's right. Yeah. And I have or you can wait a couple of months and buy one of us and if you just buy one of our centrifuges then it will be clear right? Yeah, yeah.