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

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

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

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

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

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

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

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

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

Today's program is proudly brought to you by culture city, a for purpose organization that provides a place of acceptance and support for all autism families. For more information visit culture city.org

This is Chef Emily Peterson host of sharp and hot 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 and cooking issues coming to you live on their Didjeridu network from reverse pizzeria in Bushwick every Tuesday from around now actually we're on time today. Yeah, I was actually here at noon. What does that all about?

I don't know 1205 over here

now say now now. I don't know let me see what my phone says okay 12 Five close close close. joined as usual in the studio by Anastasia the hammer Lopez and Jack Jackie molecules NZ in the engineering booth. How you guys doing? Good. Good. Hey Jack. Someone got really angry at our microphone here. Oh, I see what's going on. It's like It's like someone like all bent did all the pretzel it up. Oh, really? I think I fixed it. They just knocked off the vibration support. someone's voice was so intense that it knocked the microphone off of its vibration support. So stars what do we have going on tomorrow?

Tomorrow? We're gonna be at the Bass Pro in Bridgeport, Connecticut.

Is it the is it the bass amateur? No. It's the Pro. It's the professional style that

we look like over here.

They just released the people that are going to be there.

I was gonna be there.

The Bassmaster Angler of the Year.

Whoo hoo. I'm assuming this is like a freshwater bass right? I don't know. Yeah. Yeah. Next. Yeah. Next,

some guy from Wicked tuna. His name is Captain Bill Hollywood. Munoz.

Oh, I like that. Which Hollywood? I don't probably Florida. All right.

And then there's Johnny Damon, who was a World Series Baseball player from the Boston Red Sox and the Yankees

play well, okay. Nice. Nice. And then

private military contractor, Brent McGee, who's seen on the History Channel show alone.

What are that? So like, What is he like? That means if he's gonna break our necks and I

don't know. And then there's America's favorite fishermen host of Johnny Houston outdoors. Jimmy Houston. And that way. Sorry, Jimmy. He's outdoors. Jimmy Houston.

Yeah, we hilarious. It's a guy named Jimmy Houston was the host of a show called Johnny Houston outdoors. Yeah, we kind of like that's how things work nowadays. All right. So Hopefully they'll come on our show. Yeah, and when people can come by live if they're in the area at six o'clock on Yeah, from six o'clock on at the Bass Pro Shop out in the parking lot. For reals. For reals

well that's gonna be a lot of stuff going on in the parking lot

here

from the parking lot

to the thing they said because of our power needs

Jackie molecule is going to come Yep. Oh, yeah. We're

gonna actually set up with mics and, and everything.

By the way, we are in no way affiliated with Bass Pro. Like they're not giving us anything or anything like that. We'll see how it goes. Right. Yeah, I mean, again, not the amateurs, the pros. That'll be in Bridgeport, Connecticut and coincidentally on the way up I need to pick up apart from my chainsaw so this where it's in Bridgeport whenever from where the African African the name of the forget the name of the place now they don't sell like real chainsaw parts at Home Depot. No offense, Home Depot, but like you know, like I was making these benches I was ripping through a bunch of logs like hard like oak so they're pretty hard. And I didn't buy a rip okay, I don't want here and by ripping chain, I was using my normal my normal chain on it right pretty sharp chain. And the bar the bar nut like rattle a little bit loosen so it shattered my tensioners PA, so gotta go get attention for it. That's like, why I don't care. Do you care about this? While at like, while this was going on? I'd already booked you know, a bucking is between you saw logs and the smaller pieces so you can use it for firewood and whatnot. So I'd already booked this tree. And I was loading it into my cart. And my tractor died in the middle of the woods. Middle of the freakin woods. Like it good in the middle of the freakin woods.

Aren't you gonna have a bunch of people trying to lift it out?

You can lift this freaking tractor first of all, like I have to go up like a wicked hill like with covered in leaves. You know what people if you can afford a tractor that works just get a tractor that works? Yeah, you know what I mean? I just can't afford a tractor that works right now. Do I want to track it? It works. You know what I really want. I want like some sort of like either like, you know what a John Deere Gator is? Nothing just sent me the fire. They're like, they're like imagine like a golf cart on roids with like a rollover bed. Cool. Awesome. I can move wooden. I don't know. We're gonna call her by the way. Caller you're on the air.

Hey, what's up guys? This is Ed from Washington, DC. I do. Good. I got done. All right. Speaking of tractors that work, my dad has has had a Kubota for like 15 years and has never had a problem with it.

Which kind? Do you know,

I did not know which time but it's just it's just a beast of a workhorse and nothing's ever wrong with it with a

front end loader on it. Yeah. Does it have the backhoe to Yes, backhoe

and he can move he can attach a drive frame to the rear and put a wood chipper on the back and everything.

Oh man, I'm so jealous. That's what I need. But they're like 20 something grand. And they made it you know, and they maintain their resale value like so well, you know what I mean? Like it's not and I will once looking on Craigslist, it was his retirement gift to himself. So that's nice. But I like how someone gives themselves a retirement gift that allows him to work harder, but the which I appreciate. But stars and I were looking at these guys, if you go on Craigslist, there's like fake people trying to sell Kubota is at unreasonably low prices. So like, the Stasi and I for a while like one of our minor amusements when we weren't working was to mess with the scammers about like, you know, are you familiar with these scams? So what they do is they say they always say that they're in the military, and that they just got read reposted somewhere, and they won't be able to take their Kubota with them. Right. And it's in your life. And so but they post it as though it's in your like local Craigslist, but then they're like, oh, but it's in Ohio. And they're like, you know, it's already packed. Everything's like and so like, stop and I was like, that's such a coincidence. I happen to be going through Ohio, like tomorrow, can I come see it? And they never they never read back or like people ask us for the you know, like, let's go on on it like well give them total like straight up like Wow, it's so amazing. Alaska. Yeah, I'll be in Fairbanks like tomorrow. Can I come look at the tractor. You know what I mean? I love doing that kind of stuff. Anyway, so what's your cooking related question?

Anyway, so I own an ice cream company here in DC called Milk coals. We're trying to mess around with some different kind of topping stuff. And I want to do a few kind of sweet, powdered vegetable toppings and trying to do like a sweet Thai basil and a sweet carrot. And I was wondering if there's a way I can kind of produce a lot of stuff without a dehydrator by, I don't know, like, pulverizing it and then mixing it with for the Thai basil like chlorophyll and maybe like a bulking agent or something like that. And what kind of suggestions you might have?

Okay. Are you milk called the Twitter as well? Yeah. Oh, nice. Hi. The tea. Wait, you don't want to invest in a dehydrator? What equipment do you have?

I mean, I mean, I pretty much everything else. I mean, yeah, right. I don't have a roadmap or anything like that. But I mean, I got pretty much everything else,

right. So Thai, Thai basil, I haven't had a lot of experience trying to dry it down. So always use it, like, super fresh and I don't think you're gonna have, you're not gonna, I know you're not gonna have any luck, like wet milling it and then drying it because it's just gonna, you know, you want them as unblemished as possible as they're drying out. So that they basically you're looking to get all the water out before the Polyphenol oxidase enzymes can turn them into a swampy morass of crap, right? That's the goal, right? But, you know, you might be able to do the old school just crack the crack the oven and keep keep it on low, keep the oven open, keep it on low just to get because really, it's only that initial section of dryness that you need to get past and then once you're over the hump in terms of dryness, then they can dry out rather effectively without rotting on you. But let me see if there's anything like I have never, I hate to admit this, because I I should try it. But you know, like that. There's the old I think was Thomas Keller who first started talking about it even though it doesn't seem like it's his kind of technique. And it could just be that I'm losing it in my you know, in my as I get older, but I think he has a microbe I know there's a microwave dehydration of herbs technique. I don't, I've never tried it. So I don't know how it works. But for things like herbs, you might be able to try, you know, the nuclear dehydration there. But I would just throw some in an oven. I mean, do you have a if you can turn the convection off even better. So there's not even even though the convection helps with drying, like, I find that things like herbs tend to blow around a lot. If you don't have a specifically set up. I mean, that's the really nice thing about a dehydrator. The other thing I would do is like call up a buddy with a dehydrator and just like throw a couple sheets in as a test to see whether you like the result before you go to ape crazy trying to figure out whether you know whether you like it or not there. I don't think there's a commercial source of, of dried Thai basil. I can't think I've never seen it. Right. No, but the other thing to do would be to you know, I mean, the real baller thing would be to contract someone out to freeze dry that stuff. That would be amazing. But I would try some. Yeah, that'd be amazing. I mean, but again, that's like, even more difficult. So what are the other things you want to try? Besides type a carrot? Carrot and beet. Carrots go by and freeze dried just buying freeze dried? Yeah, Verizon, right. You know, I don't know how much like, yeah, you could buy him by him freeze dried? Because you're not going to use that much right?

No, no. I don't know if they were going to Yeah, going through like maybe like court, couple quarts a week or something like that. So not like huge

amounts. Right. Beats I've never seen I don't think freeze dried beats. Wait, is that company that does just XYZ do they do adjust beats? I have no idea. They have just corn they have just pennies. They have just raspberries and strawberries. I don't know if they I don't think I don't think they do beats. I'm wondering whether you could just as a test like just pulverize commercial beat chips and see whether or not they're any good. No, you can you can buy as long as they're unsalted. Yeah, that might work. Yeah, give that a shot. I mean, like, as long as you don't own the equipment, you're gonna have to just kind of like hassle around and kind of figure out what's going on with it, but with otherwise with beats. Who has worked on that me people used to make beats oil and beat beat kind of powders all the time. And of while I used to do it at WD, and a bunch of people have done it, but I think that they're using I think they're dehydrating it now as far as binders go, like, it all depends on how you want the texture of the product, you know to be I mean, you can make it kind of, you know, any texture from a dry powder. And then actually, the texture you want is going to depend a lot on kind of how much you need to treat it beforehand to get the moisture out but it could go anywhere from a dry powder to like a streusel topping. And streusel topics are pretty you know, they're fairly moist, and you know, and they just have like, you know, like butter and then other like I would use pre cooked starchy starches in them. So this not have that extreme starch taste to it. But things like things like that. You know, but I would just I would just test out different things and I'm having a my mind trying to figure out what kind of topping you want. Whether you want it to be a dust or like a hearty crumbly thing,

or one, I think I think some of them will work as a dust and some of them were work as a crumbly soil or streusel. And we'll just have to play around with what works which way

Yeah, I haven't done a lot of this soil work. I mean, I used to do a lot of the powdered oil works but that's not what you're that's not what you're what you're doing there. But most most of those soils I think were like poor like make a dough. Make a dough, right? Here's something you could do. You could make a dough of the flavor you want this wouldn't work with Thai basil, but you could make a really stiff for instance beat like, like, like, almost like a Tweel, but like not necessarily sugary and then just like cracked it or you could make it sugary and then just pulse it like a prelude and get you know, get the thing out like a beat Tweel would work and that would probably be delicious. And within the realm of normal kind of kitchen practice without having to do anything crazy. You know what I mean? Yeah, that's crazy. No new equipment or anything? Yeah, yeah. Old school, just like make a tweet and pulverize it. Great. Well, thanks, guys. All right, well, let us know. Tweet us on over and tell us what happens. Okay. I haven't been to DC in a while. You know,

I was just in DC. Did you enjoy it? I did.

You know, the lines for all the attractions are longer than they were when I was a kid. Have you talked about this in the year? No,

I think it lines I hate lines. Oh, but the

thing is, I think the lines weren't as long when I was a kid. Let me put it this way. I am just as impatient or on the same impatient now as when I was a kid, I'm pretty sure. Right, which is to say impatient. But the I think that like there's only like, they're not making more constitutions. But we keep on making more Americans. I think that's the thing. You know what I mean? There's just more Americans now than there used to be and they all want to see the same piece of paper. You know what I mean?

Whatever. Hey, I got something in from Erin. Actually. She was, Erin, our Erin Erin Fairbanks, executive director. She wants to know if fry low technology is a real thing. And if you know anything about it,

fry low. Yeah. Explain to me what it is. And I'll tell you whether I call it sounds real guaranteed

oil cost reduction. It's like they say it's a revolutionary technology, that the way in which the oxidation process is reduced, and therefore dramatically increases the lifespan of cooking oils. What is it? I have to show you the

app to show you I've never used it. But I mean, I know there's lots of different technologies out there to keep your fry oil in in good feather. You know, and you know, the ultimate dream is obviously that your that food uptake of oil is the exact same as the oil input rate to maintain optimum frying technology. That's why that's like the continuous potato. The continuous potato chip model is like, I mean, I know everyone likes Kettle cooked potatoes. But I mean in terms of like oil or continuous french fries, production lines. That's like the that's the the Oh, right. It's like the oil always is perfect. And you just keep on making fries until the earth extinguishes itself. You know what I mean? It's kind of like the sun. How the sun will just keep on like, you know, doing fusion? Yeah, keep on keeping on. Same as this. Just keep on as long as you keep feeding this like french fry son with like fries, like fry and oil. It will just be always perfect. Is that awesome? Yeah. So awesome. Anyway, so I don't know about this Friday. I'll show you over the break. It's weird. I mean, is it is it any Kinder JLo? Does she own it?

No, no, no. It's manufactured in Japan. I can see that. Yeah,

what do they know about JLo? Who knows? Who knows? Who knows what they know about JLo stars your your JLo hater? No, really?

I mean, I don't feel you feel nothing feels nothing.

You feel nothing? Okay, let's get to some questions. Joe Esposito writes in is it practical or practical? Is it practical to pipe a house with co2 lines? It's carbon dioxide. Like bollocks on retractable hoses what you think about the word ball lock? Ball luck. You prefer ball lock. Another way to get it sounds better than saying a universal universal beverage or a Pepsi locking system? I mean, bollati locking system. Yeah, right. As opposed to the pin locks which is what coke used to use. pin lock. Nobody uses the pin locks anymore. Whatever pin locks, like bow locks on retractable hoses from the ceiling or just a dedicated station piped out of a countertop with a pressure regulator at the point of use. Also, what's involved in getting a tank of nitrous oxide and tuo for culinary use in a residential setting. Joel Esposito Okay, look at here. Here's the problem. Let's go backwards. Here's the problem with nitrous oxide. Nitrous oxide is psychoactive, right, so people abuse nitrous oxide in the form of Whippets, right. And the issue with it especially is is that people will inhale it directly from the tank and if you inhale it directly from the tank, you can pass out with the mask on your face and fixate yourself and die. Right. So, you know, if you pipe enough oxygen into it, you probably wouldn't die but nobody hooks up a system of oxygen and to Oh, and even that would be dangerous because what if the oxygen failed and you're by yourself and you're huffing nitrous is classically dangerous thing to have lying around the house if there's anyone in the house who has a predisposition to like huffing this stuff, right? So I'm just going to go ahead and say that right there. Another problem that nitrous is typically used in consumer applications for injection into automobile engines to like provide extra power like nitro boost. Those have some sort of like poisonous think of fan added to it so that you can't have it now. You can get medical grade nitrous like, I used to have it, I gave the Nitro cylinder back. But I used to have it. I think we gave it back. Right? The big tank, we give it back. Yes. And we close the lab. Yeah, I used to have it around. The trick is, is just convincing somebody once that that you are a reputable person and that you needed it. So I convinced the guy to give it to me once because I worked at the French Culinary Institute. And I said to him, you know, I called a couple different places. And they're like, Well, you need a, you need a doctor's license. And like I don't, because I'm not going to prescribe it. I think I've gone through this on the air and they're like, you know, and you know, but after about like, 20 minutes of them of me just saying no, I don't need it. Right. Then they said what I said, I said, Okay, it's it's I said, it's not a legal requirement for me to be a doctor to get the nitrous. I said, so what is it that would make it okay for you for you to feel good, giving me the nitrous and then you tell them a story, which was is true. Be like, look at, I spend 1000s of dollars a year on nitrous oxide cartridges for whipped cream makers, and I'd prefer to spend, you know, 100 bucks on one nitrous oxide tank that will last me two years, then $1,000 on cartridges. And so the guy said, so a bunch of people said, well, I will never feel comfortable selling it to you. So go hang yourself. I was like, okay, but then this one guy said, Get the New York City Fire Department to say it's okay. I said, I didn't say that's crazy. I said, Okay, so I called the fire department. I said, Hey, Fire Department. Do you have any regulations about nitrous oxide? And they said, No, we have no regulations about nitrous oxide. I was like, so you have no problem with me having a nitrous oxide tank based on fire department rules in in my place. And keep in mind, like I had a certificate of fitness for compressed gases, both for oxygen and acetylene and industrial environments. Actually, that's the only certificate of fitness I had at the time. But like, you know, I was like, you know, I've been to your center, I have a bubble, blah. And I said to the guy, here's the magic phrases like, well, will you sign a letter saying that the fire department has no problem with this? And for some reason, the guy said yes. And so then I faxed the letter over to the guy at the at the welding supply. And he said, he said, Alright, fire department doesn't have a problem with it, then I guess it's okay. And you know, even though there are literally no rules about it, right. So anyways, it's all about convincing, first of all, you have to be the kind of person that is accurately not, I mean, there's not going to, like cause problems with it. And secondly, you need to convince someone that it is a that they can feel comfortable in selling to you. And that's about it. So like, you know, if you have a, you know, like, if you have some excuse, like, you know, I'm going into a business where I'm spending all this money on nitrous and it's ridiculous, because there's no limit on how many nitrous cartridges you can buy and like, you know, you could fill like a, you know, a 15 foot weather balloon with nitrous cartridges from whipped cream makers, if you so desired and then start inhaling that until you until you keel over dead. But, you know, it's like, there's no law against it, and there is no whatever I mean, don't get me started. Now, as for piping sizes, I think, as for piping or house with co2 is entirely feasible to pipe your house with co2 bars or pipe with co2 all the time, they're usually piped to the bar guns and to the carbon aters or to their kegging systems, and not to individual point of carbonation rigs, but they do it all the time. They use a very tough kind of polyethylene. It's a braided reinforced like double polyethylene hose. And they use oetiker clamps that are you know, not those little crappy ones that either really tightened down with it with a clamp thing. There's like your clamps that are very good and they use you know, nickel plated brass or stainless like flare fittings, and all those things net like they don't fail, right but the danger in it because remember, you're not running high pressure co2, you're taking it down to the pressure you're going to use it at which is you know, in all cases under 100 psi or thereabout, even if you're running a full like a carpet like McCann full Sighs carbonator and you're carbonating at room temperature and then piping it through a cold plate, you're still looking at no more than like 105 Probably psi or something 110 Maybe psi through it. So it's not like super high pressure, like 800 psi that you need to need to worry about. But you definitely want to get to use only things that are not going to have catastrophic failures. The danger with co2, like any other thing is that it is an associate, right? So if you have luckily you can sense it's not like nitrogen nitrogen, where you're not going to sense that you're being as fixated. But it isn't a Fixie. And so you don't want to be in a situation where if you have a catastrophic leak that all of a sudden you know, you you know, die. So that's that's the main x the main kind of a thing, but I've actually never heard of a case of it happening, because you get panicked in excess co2, but I mean, I've never heard of that happening. Maybe it has, but I've never heard of it happening in in a beverage situation. Just get the good hose. Don't get the crappy unreinforced BSOs. Okay, Dave, Anastasia and Jack, two questions this is from now he wants me to try to pronounce his name in Norwegian accent but I can't do that only Niels can do that. And so Niels has given me like Niels pronounces. By the way. Thank goodness. Nathan Myhrvold never listened to the show, except for the time he was on it, right? But he always Myhrvold Myhrvold, right? That's like Neil's Swedish nails is imitation of Norwegian accent. So now I have to say this name in a fate in a nil in my imitation of Neil's doing a Norwegian. You're How do we do it? You're again, right? You're again darlin. Cell force. Cell force, right? That's how Niels would do it. I don't know how he'd say darland Saleforce. Anyway. Anyway, okay, here are the questions. Are you involved with x k CDs survey Jack? I know stars doesn't give a rat's nest you know about that thing is in the bathroom. He's in the bathroom. He's using it using the facilities. We do not even know what that is. That's that cartoon that like Texas science related cartoon. But people were crazy for it. It's like on the Wikipedia has its own like explanations page that's not related to the actual comic. It's like these stickers. Jackie, are you familiar with the cartoon? XKCD? No, sir.

Oh, and I think I've seen as I've said, Yeah, you see, this case CD is XKCD. And it doesn't mean anything. Like you can't say it.

I don't know. How you gonna say it?

I don't know. I'm sure there's what does it stand for?

I don't know. You look it up. Anyway. So are you involved with their survey? Because they've did a huge survey where they're trying to collect a bunch of random data to see whether or not you can make either interesting or interesting yet spurious correlations on large data sets. Like people who don't like potato chips might also be more likely to kick puppies. I just said that I don't really that those aren't two questions. But anyway, there is on a sandwich question that reminds me of an episode, which sought to define a sandwich by listing what is and what is not a sandwich? Because in the survey, there's a list of things. Are they a sandwich, or are they not? And I'm not going to get back into it, because I'm just gonna get all worked up about it. And it's all about anyway, I'm not gonna get into it. No, we're not involved. And then for Jack, is there any way for us not listening live and with no Twitter account to see the chat activity referenced in the show?

Yeah, I thought I answered this. I'm pretty sure you can get in that chat room and scroll up. And it should show you the history. That's what I've done in the past. If I'm like not in I can scroll up and see what happened. So just get in there and scroll up. Let me know if that work.

No, Twitter required no nothing. Nope. Okay. Hi, Anastasia. Dave, Jack and the chat verse like that the chat chat verse. And this is about Apple Cider. We didn't talk about the apple cider question last week, right? Strangely, even though it was an entire apple sex cider show. I don't think we talked about the cider did we don't I don't think did do you want to wait on the cider till the end so that people don't get cited out? Do you want me to go through it? Wait, stars, you're so mean. Alright. Listen, I am going to I'm going to I will I will get to it. I will get to it. Especially because it asked about the about the Center for us. We should talk about that. What are we gonna talk about that on the break? Sure. We come back from the break. Okay. All right. I'm gonna hit this real quick. From Chris, I'm writing in to ask about Greek therapy coffee. What do you think about there's a guy's these guys in in you ever eat out in near Harvard? Like at like the local kind of joints, not the places that Harold McGee takes us? Yeah, sometimes. So there's this like place at Harvard, please go I went there when I was in college right to his place. And I'll never forget it. My friend Mike went into it right. And he goes because we're you know, Connecticut people. Bob, you know what I mean? And he goes, I want a milkshake. I want a milkshake. And the guy behind the counter says, you don't want a milkshake. He doesn't have that accent cuz he's from Boston, but I'm not gonna do a Boston accent. So he goes, you don't want a milkshake. Mike goes, What the hell? You mean I don't want a milkshake? He's like, a milkshake is when we just take milk and shake it. He's like, what you want is a frappe not like a frat pay what you want is a frappe. And like was like what the hell is this? You don't get to choose this is not like the caterpillar in freakin Alice in Wonderland, where you get to choose no one on God's green freaking Earth thinks that a milkshake is when you take milk and you shake it. That's some sort of like Harvard like yard abomination diner nonsense. Crap. Jack ever heard of that?

No, that's ridiculous. That's crazy.

That's crazy. Anyway, frappe I'm here to ask about Greek for a paid coffee. I discovered by the way, I didn't get into it. But you know, it means something entirely different in the cocktail world. Okay, okay, whatever. It has nothing to do with what anyone thinks that means. Anyway, I discovered this drink in Athens a few years ago. And here's the drink. One teaspoon of Ness cafe. And what we're talking about here is the instant coffee, aka tasters choice, which is in fact no, but you've started but you like that stuff? No, I don't yet wait. Would you like like the stale crappy coffee that you get out of those quilted trucks on the side of the street

coming out soon? Is that incest Folgers commercial? What? What do you know it Jack? Whatever. The guy comes home from Africa and his sisters at the door. And he's like, You know what I'm talking about?

Terrible. Whoa. Wouldn't mean it's coming out soon. Like every freaking

years since 1990 Something Whoa, whoa,

whoa, what?

Jack explain it. I'm not

going guy comes back from Africa. He's a volunteer.

This is a Peter Kim Peace Corps

Peace Corps. Something like that. Sister opens the door. Did you make this up?

You know, I can actually Yeah, hold on. No. Let me explain.

Must have the rock house semester. long way from West Africa. Real coffee? Real coffee Folgers. And he just came back? Yeah. Oh, man. You have to know their eye contact. Yeah,

but the body language is no good on this one. She

just woke up.

I mean, he gives her a gift. And she's looking at him all intensely, and she puts a bow on him just narrating now that it's

bad. What's kind of funny is that in West Africa, they like at least you know, like in. In Senegal, at least there's like this culture of this powdered coffee that is sold all over the streets. And

is it good? Is it better than Folgers so it's

totally different. And it's more of a pain because it's like tossed back and forth and it's got a spices in it. So it's got the spice, Jair in it. And yeah, Tuba Cafe tuba and it's like goes back and forth. But it's a little sweet. You can get them to not put it into lots wheat. You can get them to not put the sugar into it if you ask for it. So like you can get plenty of freaking coffee in West Africa. Yeah, but you can't have coffee and insects at the same time. I don't think

got a comment in the chat room from Tim the best part of waking up is incest in your car.

Oh wow. I can hear that. After we take a break we'll answer your question after all right we'll come back and talk about Greek for at a coffee center of the face towards.

Today's program is proudly brought to you by culture city, a for purpose organization that provides a place of acceptance and support for all autism families. This is culture City's founder Julian Maha.

Gotcha. Cindy was really born out of necessity. You know, it was born when my you know, currently six year old boy was diagnosed with autism. His name is Abram and he's nonverbal. And even though my wife and I were both physicians at the time, it was really hard for us to find any resources at that point to help him all the other organizations out there that we know of. They do phenomenal work, but their main focus is basically finding a cure for autism. Our main focus is basically trying to prepare the community to accept not only children with autism, but your families as well. You know, in addition to that, we also want to provide help to these families in the here and now. You know, so tangible things like you know, iPads for non mobile kids, you know, financial scholarships are out there. Have you scholarships, you know, art camps and also some lecture series that can teach parents about, you know, dietary issues. You know, how to financially plan and things like that.

For more information visit culture city.org.

Nice. So, you know, obviously, like them, that's a important important topic for me and my family, obviously. But how long have they been? Been with us, Jack?

Oh, we've we've been connected to them for a while now. They're so so awesome. I went down to Birmingham twice, and hung out that whole team and once once at the gala with Aaron, with heritage, and then they had me come down. And DJ, the second, Gullah, they did the just unbelievable stuff that they do. Really, really, really great. nikal because, you know, so many people are trying to like, all these autism organizations, usually, like we're fighting for a cure. And these guys were like, No, that's not what we're doing. We're just educating people, you know, what it actually means to autistic kids?

Right? And also, you know, there's Yeah, like, Yeah, they look I'm of many like, as a parent many many minds about this, which I you know, not me. We're cooking show not to believe necessarily to go go into it. But yeah, I mean, try anything to kind of remove stigma antics and increase acceptance and understanding is good in my book, right? Yeah. Okay, back to the Greek rat paid coffee. I discovered this drink in Athens a few years ago. One teaspoon of Nescafe, incest free. By the way, I'm going to specify incest free.

That's a new label that they're gonna introduce. Yeah, fair trade,

man. No, no, it says free like the trade is still not fair. But it didn't involve incest, right? Dang Dang. You know what I mean? Good. Now I have the best part of waking up good there ahead. In 16 Yeah, because you really never seen it you know? I must have missed that whole like era yeah like every year it comes to shows that I watched don't advertise coffee they advertise catheters catheter store look kind of caffeine you need you need like a self lubricating catheter you need a catheter you could take in your truck you need a cat like there's like like constant like CNN must have the most heavily catheter nerd audience. I think like in the world, this is all catheters all the time all times a day all times a night catheters. No. And like, and reverse mortgage reverse reverse mortgages. I know that guy. He just died. Fred Thompson Yeah, yeah. catheters and humera adds humor. I don't even know what it's for. Do you know what he wears for? No, Jack. You have any idea what he bears for?

I do not.

Did you see that? Charlie Sheen

came out. Oh, yeah.

I mean, he came out. He has HIV. Oh, man.

Yeah. Oh, eight long interview on today's show. That's terrible.

Huh? Well, that again. Let's take it back to Greek. Shelley, man, and he's killing killing the vibe. Okay, so where are we? One teaspoon Nescafe? By the way? It says teaspoon but I did some research. And to be honest, I've never had instant coffee in my life ever has us. Yeah, it actually like if you read the coffee literature, I forget the name of it. But the AVI press which was published out of Connecticut in the 70s was like the series of highly technical, you know, books on on food technology. They had one on coffee in which they described instant coffee as like one of the greatest technological achievements of all time. Just happens to taste bad. Anyway, my assumption is it tastes bad. It's not

that bad, especially if you're like mainly like milk and sugar. You can't really taste

okay, so, but anyway, all the recipes online. Don't just say a teaspoon my friend. It is a heaping teaspoon, a heaping teaspoon of Nescafe, two teaspoons of sugar, a quarter cup of cold water and then whip whip whip to magical micro bubble foam with the immersion blender or similar pour over ice add a splash of milk. This without the milk forms a pretty stable micro bubble foam with intensified flavors and a creamy viscous mouthfeel. You like the words creamy and viscous? Creamy and viscous? mouthfeel. Which one do you dislike? Both are in combinations. meniscus. What about the word meniscus? Okay. The thing I don't like about it is that it uses Instant coffee which I don't love the taste of as much as fresh coffee. I'd appreciate your advice and making a an espresso slash fresh brewed coffee version. I would also expect a cold brew coffee version would be spectacular if the hot brew version worked out. I don't know about that. But Because okay, I've tried stick blending soy lecithin and various concentrations into rapid chilled fresh coffee and did not get a stable foam or the same micro bubbles with as with the Nescafe version. I've also tried various concentrations of xanthan gum and it goes from unstable foam to coffee snot before stabilizing in the in the way as with instant coffee with coffees not sounds really bad. Like it sounds like you have a sickness and you've like snorting through your nose and then blew it out, which is unpleasant, unpleasant. But a little bit, I suspect I might need some kind of solid slash bulking agent, but I'm at a loss for what those might be. I have an extra constraint that I avoid soy proteins, so Versa whip is not an option they make a non soy Versa, which by the way, you just have to make sure you know which one is which way will you avoid soy proteins but not so less less than alright. I also find that the splash of milk even skim seems to accelerate the breaking of the phone causing the small bubbles to quickly join together and float to the top of the drink. It would be great to prevent this if possible. Any thoughts? Advice? Much appreciated. Thanks, Chris. Okay. Okay, you're, you're okay, so what the instant coffee does for you, obviously, is, is soluble in cold water. Right? So you can already use cold water to make it right. That's the advantage. I did the calculations right. So what you're looking at with that next cafe, man, I did the calculations last week, because I was gonna do it last week, I don't remember them. I don't remember them. But you're, it's a soluble solids thing. And so you're supposed to put that amount of coffee, a heaping teaspoon of of instant coffee into six ounces of liquid. And instead you're putting it into two ounces of liquid. So you're roughly three times the solids content as you would get in a normal cup of coffee. That plus it's cold, right. So espresso, like a really like high extraction, espresso is going to have a higher solids content than you would get in, in this by yourself. So if you make a very concentrated espresso, and have it go right over an ice cube, you might level out at just about the solids content that you need, you know, as long as you didn't like as long as you didn't, and I have to redo some calculations on how cold the actual espresso would get. But this is how I make I make shaken espresso like that all the time, even without an immersion blender and you get a very nice bubble. Now if you don't have the, in other words, if if, if it's too watered down at that point, then I would just have the espresso, let it cool off for a while, then put it on, you know, whip it the hell up and pour it pour it over ice. And it should work because think about this. Pick up on this, you're using two ounces of water and a teaspoon of sugar in your thing, which is very high solids, right? Not just the high solids from the coffee, but you have extra sugar in there. So you are dealing, you're whipping something that's only a quarter cup two ounces. So if you just do like a highly extracted espresso and add enough ice water to take it up to two ounces with sugar, you should be in roughly the same ballpark and should work. What do you think says yes, yeah. As for the milk stabilizing it? Yeah, I wouldn't use Xanthan because gonna snot up, I do something a little more. Less naughty, perhaps Xanthan mixed with apt to think on it a little bit. But give that a shot. Let me know how it works. And if you desperately need to add milk, you could just thicken up the milk with something naive and I was Anthon I gotta think on it. I gotta think on it. But anyway, let me know how that works. Okay. I enjoy Oh, we already did this. We did. We're not gonna do the cider right now. We're not gonna decide right now because Anastasia does want to hear things about cider. No, she does want to hear anything about Cider. Okay, cider it out, set it out. Although I would like to discuss although you know what? The Stasi and I may on Thursday, spin another batch of cider in the centrifuge. Should we talk centrifuge now real quick? Yeah, so I might spin another batch of cider in a centrifuge, in which case I can come and talk to you about the results from that the second spin because I have another I have my second and last batch of cider for the year that is about to be done with primary fermentation. So update on the I think right for right now we're calling it the booker index. 500. Right. We're calling or something like that. centrifuge updates on this interview. So I got some good news and I got some bad news. The good news is that when you get it, you're gonna love it. That's the good news. The bad news is is that it does not look like we will be able to put it on sale on Black Friday. On presale on Black Friday. Now the plan. I think we discussed the plan, right? The plan was to put it on presale on on Black Friday, and we're gonna give you like a hefty discount over what the eventual retail price will be. And also, we're gonna let you like put your place in line, right, because, you know, we're gonna probably make enough, you know, whatever. So, but it just so happens that all that all of the motor suppliers to all of the people right now just went on strike. And so the prototype which is fundamentally done, and it's going to be shipped over here like the last one before we pay for the hard tooling, the one that we need to do all the videos to like put up on Black Friday, the factory is on strike, so we won't get it until until probably December 1. So we plan on still putting it on sale before the holidays. So I would reserve some of that. Some of that, you know, buying ability. And we still plan on having you be able to send Christmas cards out to your buddies. And if you were a kickstarter backer, we will be sending you, you know, your your notice with an extra $20 off, but it will unfortunately will not be the day after Thanksgiving. I think Miss Dallas has secretly set up this strike. Because she is sick for the past three years. She is sick and tired of always having some sort of Black Friday nonsense to deal with right now, right? So we could actually pretend that we're just not going to be part of Black Friday. I'm not gonna be part of it. Yeah, not gonna believe in a commercialism. That's not true, though. That would be a lie. There's a strike in the factory. But the good news is, is that if there's a strike, maybe we haven't even slightly less, slightly more exploitation free motor. write anything about that? Yeah,