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.

This program has been brought to you by cider week New York City happening November 6 through 15th 2015. For more information check out cider week. nyc.com Cider week helps to bring profitability to local orchards while reviving heirloom apple varieties by cultivating awareness of craft cider cider, we connect cider makers from New York State and select pioneering guests cideries outside the state to buyers from top restaurants, bars and retail shops across New York City. Those culinary tastemakers in turn help increase consumer awareness of ciders pleasures by hosting public events, tastings dinners, classes and pairings that build appreciation and demand for regional ciders.

Hey, I'm Jimmy Carboni. From deer sessions radio. 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 your host of cookies yours coming to you live on the heritage radio network from Roberta's pizzeria in Bushwick, blah, blah blah blah, blah, blah. Every Tuesday always late supposed to be here at 12am Not one until about 1250 or so. Yeah, yeah. Got Anastasia the hammer Lopez here in the in the shipping container. And in the new engineering booth. We got in Jackie molecules Ainsley and Rebecca, How're you guys doing?

Oh, yeah, I'm good. It's good to be back. I'm just playing this crazy video on loop.

Oh, yeah. Oh, I should talk about that.

It's, it's horrifying.

So you know, like, I was going through my Box of Crap the other day. And I came across, by the way, call in your questions to 718-497-2128 That's 718-497-2128 So I'm going through my Box of Crap the other day. And I noticed an old VHS tape from when I was in art school like back in like 9596 Something like this. And it's a piece I did called what what I am thinking about and pretty much and I've been making like flip books of this image in my mind for for years years like little flip books. I mean, you guys ever seen my little elf character? I draw sometimes? Yes. Yeah, it's that that elf character. It's been with me for years. So anyway, so is I uploaded the video to YouTube I got someone to digitize the VHS which is super low quality. I wish I could find the original discs. And by the way, like it was really hard. Like when you see it, you'll know like it was really hard because I'm walking a very long distance in it. And so to do the chroma key on it back in the like mid 90s Like the computers weren't so great. And so I rolled a giant like 200 foot long sheet of paper down my mom's street outside of her house and had a friend walked behind me with a giant blue sheet that I had painted like rolling it behind me as I walked. And so you know, there's some bleed through. I had some problems with the chroma key, I had some interlacing problems when I was doing the early it was like After Effects version one or something like that, whatever, whatever they said mean. Okay, well, let me explain what the video is you it's on YouTube, you can go look at it, like search that room. Got it? Oh, they got it. Got it. All right. So it's called so so basically, it's just this elf who's me like a like infinite number of me just jumping into a wood chipper over and over and over and over and over again with a band playing. Like that's what it is that there's no more me as an artist it's just what I'm thinking about. Its I told you this many times, but what people who

said she can figure out she could write an essay on it. Yeah, of

course. I spent you know, like many many, many hours critiquing this piece. And you know, like defending it and critiques and all this other stuff kind of felt like lemmings. Yeah, well, the whole point of it, I'll give you a little hint stars inside, give you a little insight. Notice that I'm not I'm not upset about it. Just jumping into a chipper, just there. Here I am jumping into wood chipper again and again and again. Just keep jumping in the wood chipper. And it's very important that it's not Gore that it's like it's you know, it's cartoon. blood coming out of the side of the wood chipper. And I believe I believe this is pre Fargo wood chipper believe believe this is pre pre Steve, you sent me jamming his enemies into a wood chipper. Pretty sure. Anyway, so and pretty much anytime you see me staring off into the distance nowadays, this is what's going on in my head banish Dan, Dan and Dan.

To him in the chat room says it reminds him of a craft for video.

Oh, I'll take that as a compliment. I went back to my high school which I hadn't been to in you know, like five, six years or something like that. And I was like I need a sousaphone and I need a bass drum and a cymbal they're like alright, let me take it to my mom's house and like film the video with that stuff. I sewed the alfalfa at myself and the curly shoes are real I still own them and there used to be a leather joint in the in Soho they moved outside up near Chelsea they might be gone now run by a guy who anytime you bought anything from as you leave it be like God bless that's all you ever say God bless. ate our leather. And yeah, I got all the green suede from him made the last made the shoes, you know the full, full service, you know, art project back in the day. Anyway, still thinking about it. Figured I'd post it there.

But how was your home? How

many? How many? How many listeners that I just lose when they're like that's what that guy's thinking. Now, I'm out.

How was your Halloween?

Kids are freaking animals crazy. I had. Listen to this. I had 150 Full Size freaking candy full size candy bars and by the way a good selection Jack naming some candy bars.

Snickers had it three musketeers had it? Twix had it Mr. Goodbar

did not but I had Fifth Avenue and I had paydays Ooh, paydays payday. I liked the payday underrated bar. Everyone loves everyone who can have peanuts enjoys the payday. But no one talks about the payday. I like it. Yeah. Also, like I always like to have a certain I also had like the entire m&m, like you know the all of the new and regular m&ms Like the pretzel m&ms. Oh, yeah. Oh, yeah. Mega, which are the large scale m&ms? Coconut, right. I don't know if they had those at the store row. But I also had, like, not the full range of Skittles, because there's 150 Different kinds of skittles almost at this point, but like, you know, a decent Skittles selection, the full size Twizzler which by the way, would be my call the full size Sour Patch pack. Yeah. And stars is turned off or vegan face for that when? And so anyways, it's like, you know, I had 150 and pounded it gone. Gone. I had to go out. I bought 50 more and they still wait this out. Booker and DAX were so depressed because they thought they're going to have all this candy leftover. But then of course, I went you know, we started cooking dinner and Booker got picking anyway, so Jen took away all those candy. I don't think she threw it away. She's not like she's not that she's not that it's going in the chute. Because you see you live in New York, you have a trash chute. Once that stuff is gone. There's no getting it back. You don't I mean, it's not like some sort of secret fake trash like you might have somewhere in the suburbs or something like this. It's like if it goes in the chute. That's it's done. There's no like going out to the curb and trying to resurrect it or anything. You know what I mean, you have an announcement. Jen's gonna be on the show at some point. But it's not an announcement if we don't have the point yet.

Before the end of this year, we'll just say it out loud, man. It'll happen.

Yeah. Do people actually want my wife to come on? Or were they going to call and ask her questions or something? Yeah, yeah, nine. Do you know tweet on If that's what you want to have happen, let me know. Also. So you know, the museum this has been the first week of the museum being open to the public. Tomorrow will actually be the whole first week because we're closed Monday, Tuesday. So we were open from Wednesday to Sunday. And I think it went really well. I still have some stuff to fix, but I think it went really well. And I've been going to Greenpoint more so I've been going to all the Polish joints I gotta get Lucas you know the to help me out I bought so in Poland they have this soup, which I think is called Jurek. I think it's how you pronounce it. And it's got in it this stuff called your which I thought was xuer as in like Zuora in the code and Armada. Are you Alas, Starfighter fan. Jack Last Starfighter. Anyone? Robert Preston's last movie freaking the great Robert Preston from the music man. You're familiar with Robert Preston stuff? Oh, the hell the hell is wrong with you people? Seriously, America. You live in it, learn it. Anyway, the last dark Last Starfighter was awesome. Because it was one of the first times when video games were painted in a very kind of good light. This guy did nothing but play this video game called The Last Starfighter and he lived in a kind of a trailer, not kind of he lived in a trailer park. And he played it but he got like the like, like the the universe wide high score. And it turned out that these video games have been planted all over the universe, which is strange because you think that like you know, they would have had better technology all over the universe. But no, they were using 1980s video games. So they planted them all over the universe. And people who got super high scores were actually sucked up brought out into space to become star fighters to fight against xuer and the code and Armada see them saying see anyway, and so bullish anyway, so xuer But they didn't pay my favorite part about last night. Well, if anyone cares about Last Starfighter, we can have a Last Starfighter conversation someday. The best part about that is this guy. This is a life lesson I took at the end, the code ends are smashing into a planet like their starship has been destroyed by you know, the Starfighter guy. They're going in and the guy who's kind of a whiskey is like it because it's planes, the things crashing. What do we do now and the guy goes, he has his little eyepiece with a motor on it was like a heads up display. And he goes, and he just looks at him and goes, boom, we die. And then the thing was, like, that's a baller way to go out. The coat hands know how to go out. They might have been evil, but they know how to go out. So back to your aka xuer It's fermented rye flour. So it's like a sourdough but real thick and she uses the base of this sour soup called Zurich, which is really awesome. GnuCash said it's a kind of Polish version of miso. But the soup is really good. I mean, the short story is, I need to learn a lot more about Polish food because everything I've had so far, even though obviously I don't know how to actually make it so I'm just guessing based on what I read what the stuff supposed to taste like, but stuff straight up delicious. You know what's really good? Is sauerkraut and mushroom like hacked together and cooked like pierogi mix. I think it's from a programming language good stuff. Anyway. That's not what we're here to talk about. So what was I supposed to be talking about today?

We have some Twitter questions. All right, let's

do a Twitter question then I'll do a question that came in on the on the give me a Twitter question. Give it to me.

Well, first off do you like the new heart and how they got rid of the star for the faith

with it? What the new what?

They got rid of the star for favoriting tweets and there's a little tiny heart.

I had noticed do I don't know. Do I like it? Or do I hate it social media clean?

I don't like it

too. What's the difference? It's a heart so they're trying to Instagram it is that it's trying to be more like Instagram. I like things to be separate. I don't like muddy I don't like waters muddied. I know I'm with you. I'm a category kind of guy. I like categories to stay the same. You know how like when you when you go to college, and then you come home for the first like 10 years if something changes in the house every time you come home and it pisses you off. It's like that. It's like that. And by the way, the guy who does the video, the guy who did the last year's all video, which you should all take a look at the last series of video that Chris did for us. The one where he's like has the secret series all that whispers and stuff anyway. He claims to have done this. What we're talking about changing like a well loved program, he got some serious, serious backlash. Is there a serious backlash on this Twitter thing? Or no? For sure. Yeah, yeah. I have to say,

our I made a persimmon puree the next day it has it has solidified into a very, very firm gel. And the idea of why and how to prevent that. Well,

I mean, it's full of pectin. But the first question I have is, are we talking? What kind of persimmon are we talking? That's all I got kind of percentage, we need to figure out what kind of person we're talking about. Because you know what's new I've never cooked with I've always wanted to is the native persimmon I saw one growing in Washington DC once on the mall. And even though I was probably expressly forbidden to I jumped up grabbed one and ate the hell out of it because no one's going to eat it. What do you guys think about this when you're in a place, right? And like, obviously, if everybody took a perfume and there wouldn't be any performance, but the fact of the matter is that all of them, all of them, every one is going to hit the ground and rot right, every single one. So if you really, really care, like really care, shouldn't you just need one one? When I get the pair please

yeah like at the brogdale right eat him to save him

You gotta eat them to save them and I'm not even ripping the tree down it's not like I have to like slice this slice to bark off and like girdle the tree like you do with a piggy and murder it they save it like this is yeah, so I don't know what do you guys think you guys was able to take the persimmon? No way. When I was at Monticello the you know, was I wrong to taste some of the fruit that was clearly going to go to waste because nobody was eating it

away.

Right? I mean, yeah, I

took a rock from the

that's evil you better not say it on air. You're gonna get a blast. Okay, though I want you guys to know what stars is really like alright, takes it from the what's it called? Parthenon? Yeah, stars took a freaking rock rigging Parthenon, which is wrong. It's evil. It's like destroying cultural patrimony. It's like, it's evil

under a tree. It's just wrong.

It's just wrong. Yeah, yeah. Give me that. Give me that again. Survey says, yeah, it's not right. All right. So we got let me get a question that we got. And we'll go back to Twitter questions. Here. Jack is going to jack first I want to thank Dave Anastasia for answering my writing question back in March. When I asked Anastasia about Stanford and how David Anastasia met. This time I have a question for Dave regarding writing cookbooks. This past year, I helped a bioengineering professor teach one of the first cooking classes at Stanford that was essentially the science of cooking. He's considering taking his lecture material along with recipes and writing a science of cooking cookbook. So I wanted to ask what are some of the biggest challenges you face when writing your book? Also, any advice or suggestions would be great best Kevin. All right. Well, here's the first one straight up. Don't write somebody else's book. So what you have to do is just look at McGee's book and be like, how's my book going to be different? Right? So that's the first thing like, like, you have to differentiate yourself from Harold McGee's book. You also have to differentiate yourself from the Modernist Cuisine series. We let me finish Yeah, can Judy's book which by the way, apparently is selling like great guns, like selling like crazy. So they're all a little bit different, right? So McGee's book is obviously like the reference book, right? The Modernist Cuisine book is the book for, like the book for kind of new techniques, you know what I mean, in terms of like, just an exposition of new techniques and cooking. Kennedy's book is kind of like home recipes treated in kind of a scientific fashion and kind of like his blogs here, you know, that he wrote with the, his columns for serious eats, if you know that. So, you know, these are kind of like, three, three, and then there's a host of other ones. So like on baking and science, you have like Shirley Cora here and you have like, like all these other kids. So it's like, your goal is going to be to differentiate yourself, right? Now, if you're just saying you're gonna write as a textbook, and you're going to force people to buy it. And all you care about is like the fact that you're going to force a certain number of students to buy every year, that's different. But if you're actually writing a book book, especially in that field, where you have some big, big kind of things to live up to just make sure you're differentiated. And then, you know, obviously, if you're dealing with, you know, a bioengineering person, I don't know what the I don't know what their cooking chops are, like, right? So it helps when you're writing a cookbook to really know the subject, but really well. So like, maybe they have really great cooking chops. I don't know, you know what I mean, but it's, it's helpful. I think it's a lot easier to write a book, when, you know, the, the depth of knowledge you have on the subject is two, three and four times deeper than what you actually write because then everything seems kind of richer and more textured, you know, I'm saying stuff. Anyway, it's it's good advice. Anyway, it's good advice. I don't know. It's okay. It's not great. It's okay. also test the hell out of your recipes, just test the hell out of your recipes, if you should test them. But also, you should get someone who doesn't know the subject to test them. Also, you should get someone who doesn't know science to read your text. Because it's almost impossible for a science head to write a science book that actually makes sense to someone who doesn't already know the answers. So, you know, give it to people to read who don't understand. Now, listen, don't win when the person comes back and tries to change it to something that makes sense to them. Almost invariably, you will look at what they what they've changed it to and you'll be like, No, that's scientifically wrong. Now, now it's wrong. And what that means that's a note to you in your head that you didn't explain it right the first time, so you need to recast the entire thing. And that's why it takes forever to frickin write anything. You know, I'm saying stuff because that better now. Also, if it's thick enough, Anastasia will use it to separate hot and cold foods. But it has to be like 300 400 pages and like, you know, just that right thickness to make sure that by the time she gets off the subway, can't be too heavy. She can't use his Kennedy's book for this. So like, you know, like it's perfect. Yeah, mine. Mine is the perfect thickness to keep the hot side hot. And the cool. So cool. All right. Next question. This in a from Pedro Peva. I think it's a pronounced that pa VA, by the name. I hope everything's okay over their property already gotten tons of questions regarding this issue, but if not, can we have Dave's point of view on the read and read and processed meats thing from the World Health Organization? Oh, yeah, that's what they were talking about last week world? Yeah. Well, the truth of the matter is, oh, I asked my girlfriend who is a doctor? And the answer was that almost everything will cause cancer. If you eat it, like there's no tomorrow, keep up the good work. Okay, so I didn't have a boat ton of time to look into this. But I will I went to the who, which is who got it right. Is there is there a website and I looked up their q&a. And so you got to remember is all they've done is they've classified Ooh, they've classified cuz in my head, that's how who's Dino has said to you, I mean, but they, they classified meat as a carcinogen, meaning that they feel they feel the epidemiological studies are good enough to say that it causes cancer, you know, definitely, you know what I mean, good epidemiology, but not that doesn't mean that that there's a huge increase related to it. First of all, let me just be very clear, as far as I can tell, so when tweeted and told me I'm wrong, please, please, someone tweeted and tell me I'm wrong. But I don't believe there's any new studies. This is just an aggregation and a decision based on studies that are already out there. So if you already thought the studies that were out, there were crap or horse hockey, then nothing has changed, right? And here's what they said, here's what they said. According to this is how many question 12 How many cancer cases every year can be attributed to the consumption of processed meat and red meat? You ready for this? This is This is according to the most recent estimates by the global burden of disease product. That's the global burden of disease project and independent academic research organization, about 34,000 cancer deaths per year worldwide are attributable to diets high in processed meats. That seems really weak 34,000, worldwide, worldwide, how many billions are we now guys?

Also show me those diets? Yeah,

I know, look, all those studies are horrible. But show me show me that show me 34,000 Out of how many billion many, anyway, are attributed are attributable to diets high in processed meat. And here, eating red meat has not yet been established as a cause of cancer. However, if the reported associations were proven to be causal, the global burden of disease project has estimated that diets high in red meat could be responsible for 50,000 cancer deaths per year worldwide. Also, remember, these are diets high in those things, not any consumption of those things, but high in those things. And so we're talking I believe, for processed meat, what they're talking about is 50 grams a day. So roughly two ounces of processed meat every day, which is more than I you know, more than I eat. I mean, I wish I ate more processed meats, because I love them. They are delicious. I don't know. Anyway, so I think pretty weak, but at some point, either someone that I know it's

this percentage.

Wow. Yeah. Wow. Well, that's a lot of zeros before the first number. Yeah. Anyway, the point being that I wouldn't worry about it overly much. And you know what, like, if I had to give up country ham, or like, take that billion percentages of zeros and like, and like add that to my thing? Like, I think I take the hand. Yeah. You know what I mean? Anyway? Caller caller, you're on the air. Hey, Dave,

I have a question about wine. I've been making a concerted effort to drink more wine and to start appreciating it more good man. In, in my efforts, I'm wondering, when you're sort of profiling the aroma of a wine, is there any technique or way that you're aware of and this is good for food in general to to sort of like reset your, your sense of smell? Because like, I get like 30 seconds into smelling a glass and then like, get used to the smell and I can't tell I can't sort of latch on to what exactly it reminds me of before I can't even smell it anymore.

Yeah, that's a it's a good problem. So I think everything depends on kind of what what you're specifically tasting like what there are things and I wish I had remembered why am I so stupid, like the flavor is who do this kind of thing for living smell things for a living, they have things that they specifically do to kind of get around this. And Jack fast tag the guy who was our consultant In the in the exhibition like Yeah, I do, and now it's erased. I remember him saying, Yeah, I do and that's gone in that crazy. Yeah, I hate that. But like it depends. So like, for instance, like for palate cleansing, if you're doing country hams, it's apple juice, not cider juice when you're doing wines. I mean, a lot of times. I mean, if you're eating something, it's relatively easy. It's want to make sure you're eating something it's not going to like rip the wine apart. You know what I mean? Like nothing and as high in acid you know, too high and acid. But also, like, I just like put it down for a while and do other stuff to like, clear out and then kind of pick it up again, but I don't do like constant nosing. Like I'm not we should ask Jeff. Why you text Jeff or number. Anyone anyone tweeting in what they use? Come on, chat room, hooked me up. But I also find it's really

like no your hand.

Oh, let me see. Onions. They say chop onions. You know what if you chop a lot of onions, like it takes me two or three days to get the onion smell off my fingertips. That doesn't happen to you. Or if you eat a lot of onions and

garlic. Garlic. Yeah, that happens to me with garlic.

It's the worst right? Don't you hate like waking up in the morning and like if garlic Go away? Get out. Get out. There's actually like research studies on this. So like, I wouldn't mean man the I don't know. Smell your hands. Tell me if they smell like garlic. I don't know. Now, what do you cook last night says eggplant parm. Ooh, really? For real?

I didn't read it.

So what sense eggplant parm styes

eggplant in sauteed. And with tomato sauce and mozzarella placed on top nice. It's not a plant farm. Phil was over. He didn't want to eat heavy.

What? Did you squeeze out all the water? Yeah. Was it good? Yes. Really? Yes. Was it stringy?

No, I don't know. I bought a thin one.

And the skin wasn't Gross. No. All right. All right. Jack, what's your thoughts? And Rebecca, what are your thoughts on the non fried eggplant parm?

I think it's kind of has to be fried. You would like it. I'm sure I'd like

it. Although in the hit pressure cooking book. I haven't tried it but there's a pressure cooked eggplant parm style thing. I here's my thing. I'm sure it's delicious. It's not what I consider an eggplant. But what do I call it? I don't know that. Was there. Parmigiano on it? No. It looked quite clearly. Quite clearly. No parm, no freaking parm. Was it made by someone from Parma? No parm, no part Parmigiano. Like, you know what I'm saying?

Because Phil's not eating much dairy.

It's like the hell just eat a roid plant. Just give them a raw freaking egg plant and just chow on it like a goat. You know what I mean? Did you answer this guy's question? I don't know. Did I?

Is he still there? I don't know.

Yeah, I'm good. Thank you. All right,

cool. Well, listen, I want people to tweet in the answer because I'm just not good at that stuff. You don't I mean, I wish someone would do it. All right. Okay. See, I'm actually going to get to some of these questions. Okay. This is from Wade, tennis. longtime listener want to say thanks for the interesting food ideas last week, Chris from the green green zone. This is a follow up. This is a good one people. Last week, Chris from the green zone called in about his attempt to make a chartreuse like liqueur, which precipitated, you know, flocked out after adding the honey. I think you're correct, suggesting it could be an ionic reaction of suspended green particles with cat ions and the honey. One idea occurred to me from an application in the pharmaceutical industry, which uses Hydroxypropyl cellulose Hydroxypropyl cellulose HPC. To stabilize suspensions of nanoparticles. The HPC is non Ionic and forms a barrier around small particles preventing them from agglomerating I love that word. I love that word. agglomerate. Don't you like that word? Doesn't why you don't like it. Sound export to you a little bit. Really? Do you like aggregate better? Yeah, I prefer agglomerate. Do you like the word pre agglomerated? No. Okay. I do. agglomerated sounds like sounds like a space word agglomerate. It's also unique in that it has excellent solubility in water and ethanol. I think it could help to provide stability for this lacouture using sugar instead of honey should help too. My suggestion would be to use 0.3% of I'm going to spell it C ELNY HPC, which stands for Hydroxypropyl cellulose SSL to stabilize the particles in the liquor. It has the lowest molecular weight, weight grade of HPC produced so we'll give some extra bodies slash mouthfeel but not thinking too much. For a liter of liquor, you would add three grams of HPC dry mix the three grams of HPC with about 50 grams of sugar. Put the liquor in a blender on low and then add the HPC sugar mixture blend for 30 seconds it will get a little foamy, but we'll settle to be clear. Full disclosure I weighed works for a nice bow and I SSO which manufactures this product anyway, he's playing with it with cocktails for his own fun anyway at home so give it a try. He said he'd send us some should we should we get some flavor out of it? Yes. And as somebody that liquor the Oh, the frigging HPC Hey Jack, what if they're gonna mail samples like this? Where should they mail it to?

Ooh, that's a good question. I will provide that address in a second. In the meantime, we have a caller

caller you're on the air.

Hey, there this is Robin Hampshire. How are you doing? All

right. How's New Hampshire doing?

It's nice, beautiful weather.

Yeah, you setting off fireworks living free or dying? Love that place?

The way to be in life?

Yeah, yeah, what's up?

Quick question, I want to melt a bunch of chocolate in my circulator. So it's just gonna vacuum bag it, throw it in overnight, and melt it down. Is that a safety problem?

No, no, it's 100%. Fine. The only and I know people that do this because you can get exactly accurate. So you don't have to do like, up and down, up and down. Because you can get it so that you never melt out, you know, all of the all of the good crystals in it. So yeah, it's great. The only problem is, you have to make 5,000,000,000% sure that you don't, that you don't get water in it.

Right. Right. So it'll

be nasty. Yeah, and like, unless you're doing like a lot, because it's not going to be like hyper, like thin, probably, like there's a tendency to kind of lose some to the, to the bag. So like, you know, you gotta, you gotta, you got to, you know, dry the hell out of the bag before you're done. And then get like one of those plastic pastry scrapers, put it like down over your thing and shoot in like, you know, get all this stuff out, or else you end up losing a lot, especially, I don't know what kind of bag you're using. But if you're using one of those, one of those just as help me out, you know, with with the, with the criss crosses, you know, talking about FoodSaver? Yeah, yeah, if you're using a FoodSaver bag, like you're gonna lose a lot just to those criss crosses, you know what I'm saying? But yeah, it's totally

isn't a problem having a 30 to 45 here for 12 hours. There's a water activity make that a non safety issue.

Yeah, it's not that there's no there's like, remember, there's zero water activity. And, you know, they're, you know, yeah, I can't imagine anything, it's gonna, I can't imagine anything is gonna happen in that. And he looks back and saying I'm killing it. But I know people that do it. And, you know, obviously, people store chocolate at that temperature and it's molten state for a long, long time, not in a vacuum, but then they'll have a giant vat of it. And then you know, the stuff at the bottom is not like it's getting a lot of oxygen. So yeah, no,

I mean, I looked up some numbers and cocoa butters, like, point four 1.56 water activity, and couvertures around point three. So nothing lives below point eight, five or

something, right? Yeah, I don't know the exact numbers. But remember, like water is a complete enemy, like water is the complete enemy of chocolate. So I don't think in other words, like, I don't think anything will grow. You're not killing anything. So if there's anything in there, it you know, it's not going to kill it. You know, I mean, but I don't think it's, there's nothing there for it. There's nothing there for things to grow on. You know what I mean?

Right. So you're not gonna worry about the botulinum toxin. That's always been my big scare with putting stuff in bags. And

it's also like, got like a pretty hefty dose of sugar in there, which even if there was a little water, you know, would like form such a concentrated syrup that it would be hosed. You know, nothing can I don't think anything can survive in that. Awesome. Yep. All right. Have fun. All right, thanks.

So this mailing address, I can't do it. Yeah. So it's 1130 bed for dev box. 301. Brooklyn, New York. 11216. You can rewind if you missed that. Yeah.

Me take the last question that we had in on the email and then maybe, Rebecca, you have a couple more for me for Twitter knows that's a thumbs up. Cool. All right. Greetings from Pittsburgh. From Justin. Oh, wait, this is two questions. Greetings from Pittsburgh. This is Sarah. I've been making an aging eggnog, raw eggs, cream, maple syrup, nutmeg, cinnamon, a bourbon rum and brandy for a few years now. And I think I am narrowing in on the best mix of ingredients and aging. The longest I've let it age is about 13 months, but I usually let it go. But I usually let it go for 11 months. My question today is how long is too long? Is there a point it will stop mellowing out and begin to be unpleasant? Or is it possible it will get even better? Totally possible Sarah that it might get better? I don't know what the answer like because here's the here's the here's what you need to do. Like obviously, does what you need to do. I've had eggnog, two years and three years old. I think Nick Bennett remember had some that was I forget how old the oldest one he had was Nick Bennett who now is you know at porchlight killing it doing awesomely I forget how old the oldest one he has, but it's question is, is it going to get better, that's going to be a matter of case. And so here's what you need to do, you need to make the same recipe three years running, you can make whatever you want, like as well, but you're gonna make like at least enough to save a bottle and have a bottle every year. So you're going to make at least three extra bottles. Okay? And then you're going to do that every year and then year three, or year four, I guess you'll have a bottle of three year old a bottle of two year old and a bottle of one year old and you'll taste them all side by side. We

have some in the lab, the lab that's like three years old now.

In that lowboy. Oh my god,

does it have to be refrigerated?

I don't know. I think it I don't know, man. Oh, geez. Alright stars. And I may or may not if we ever go back because we're supposed to not have a lab anymore. But we have a lowboy somewhere that apparently has some eggnog in it. And it will taste it but we don't know if it's better or worse because we don't know what it tastes like at the get go. Here we did. I don't hear you had some I didn't. You did? You make it Yeah, started starts doesn't pull any punches. She's you know, started meeting that way. Okay. Justin from Forest Hills writes in, I was wondering if Dave had any suggestions for projects or resources to learn soldering and other basic electronics skills? I don't think I'm comfortable animating dead frogs. But I would greatly appreciate any other suggestions. And I talked about that on the air once or something. Really, anyway. Yes, I would not start for your first soldering project animating dead frogs. But the problem with soldering is like you got to remember, like, I'm old, right. So like, when I was when I was a kid, we still used wire wrap, you know what I mean with for those of you that are really, really old, and then like, you know, all of the components that I would solder was all through hole components, meaning like, you know, you put pins through a board and solder them. Whereas now like the cool thing to do is like all kinds of surface mounted stuff, which is impossible for me to solder because it's so find pitch by a decent soldering iron. First thing is, buy a good soldering iron with a very fine tip, get yourself some decent solder. Someone must make a good lead free solder now, but most of the solders that you buy are really crap at wedding. And then just go online and choose like, you know, go on at a fruit or go on SparkFun and find some sort of like fun cooking thing that you want to do. Like I want to build, I don't have time, but I want to build some moisture meters so I can auto water some plants, I'm gonna put some citrus up and auto water it that'd be pretty cool. Right stuff, right? So then you get a board with a kit and you saw soldered up and you practice and then eventually, you know, in no time you'll do some microprocessor development and then you'll be doing your own boards and then you're gonna go you know, right you know, nowadays it's it's Child's Play, us learn some PCB, which is the board editing software. And you know, you output it like two days later, someone ships you a board in the mail, it's not even prohibitively expensive anymore. When I was a kid, if you want to make a board, you got out a drill, you got a you know, you took you to your Xerox machine. And you Xerox a black and white negative of what you want. You painted the Annapolis not reverse, it wasn't a negative as a positive, you'd paint a board a copper board with with goop. And then you'd put the paper that you put the clear plastic that you put in Xerox machine over it, you'd expose it with a light, then you'd wash off the goop that you hadn't cured. I guess it is negative, I don't remember. And then you put that in an acid etching bath s etch it out and then you'd sit there with a drill and drill the hole so that you can put the resistors in parts and in other words, it was a royal pain in the behind and like often it didn't work because you didn't get it right or anything so the world is a much more fun place for soldering stuff now. Mainly, I don't know that these infusions I don't know. Rebecca, what do you got for me on the twit air?

Well, we got the persimmon guide right back and he said it was who you if you want us

to help you call me anyway. Yeah, so those are the ones that you eat. It's got like it's got to be a pectin. It's just got to be a pectin issue. Anytime you get like a major setback in something it's usually pectins I don't know if there's a lot of other things going on. I've never made up persimmon jellies I don't know if they're particularly or like paste so I don't know if they're particularly kind of hard set I don't know they feel like they when you imagine in your you tasting one in your mouth does I know. I'm like more of a fan of not the ones that you eat fresh but the ones that you dry out at bled down and like get all soft and gooey and then dry out. Do you like those like you buy in the Asian stores? No. You don't like persimmon that really? About you Jack What about you Rebecca?

Lukewarm,

lukewarm. Alright, what do you mean the dried ones? What's that? Even a dried ones? Yeah, it's up lukewarm you guys know anyway, someone will tweet in the answer. All right, what else we got

any ideas for egg white replacement in a whiskey sour my girlfriend and I love it. Cold drinks which is developed in allergy from John basement.