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 brought to you by Heritage Foods USA, the nation's largest distributor of heritage breed pigs and turkeys. For more information visit heritage foods usa.com

Hi, this is Celia Kutcher, host of animal instinct and you are listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you liked this program, visit heritage radio network.org for 1000s More Hello, and

we're back it's Dave Arnold the host of cookies us coming to you live for the first time in a long time here. in Bushwick, what is it? We're not gonna do it for me. Oh, what Brooklyn on the heritage Radio Network, join nada usual. Anastasia, the hammer. Lopez is caught on a train back from the hotel I'm in. No, I

didn't take the train. And he told me to find a good place. So I'm in a crappy hotel room.

What's so crappy hotel room? Are they about to kick you out? Are you are you staying past your checkout time? I did delete checkout.

Leaving the hotel door open the whole room. Georgia.

Yeah, so everyone who you know we've been gone for like a month. What they really want to hear is a bunch of inside jokes. I don't understand. Oh, they don't. Yeah, so joined via phone from Harvard. At Boston, Cambridge, actually, because Harvard and Boston. Never the two shall touch. How're you doing stars?

Good. I'm actually at Lesley the school next year. I

mean, Leslie didn't invite Oh, so mark Ladner was doing the, like the public lecture and the and the what's it called the Student lecture for the Harvard science cooking class. They're stars and I were there last week doing it with Harold McGee. But why are you not statewise Harvard not putting a party? What do you do? And Lesley? No, I'm joking. I met her. Okay. And how was the lecture?

It was good. Yeah, good. What was he got? He got all his demos. So

this by the way, another inside joke is like the Stasi, you gotta understand. So Anastasia likes to joke that that I never make it through the demos that I intend to do and that's just because I plan more demos than I have time for in case I get to them and then I just keep moving until I get through what I get through. That's my MO I've done it forever and will continue to do it until I stopped sucking air into my body and breathing it back out again. out yeah, now Yeah, well, so but stars, you know, like inside jokes. You guys gotta quit with the inside jokes. These Pinoy

are listening If I said on the internet I just said I'm so glad he made it through the demos.

No no no you're liar. Anyone who knows you knows you're a liar. It was a dig it was a dig dig anyway, what was the subject of the demos?

Heat heat what a little bit easy he anything like related to use the Sears off to the full steak in 10 minutes by turning it every 30 seconds there was a Putin ESCA pasta making demo and

something else to do that just so we could say Put dough in front of the students.

Yeah, he had to explain what it where it came from. Yes,

please. Pasta like a hula might make an eat?

Yes. Yeah.

In the variety of a hula. I think it's really literally what it is. Right? Yeah. Yeah, that's the one time I get to use that accent legit. Legit. Jack, how you doing?

I'm good. Yeah, why

don't you tell us what's been up with the heritage Radio Network During the hiatus is hard at work making a new website here. And now we got to tell them about the tweeting in they can tweet in live now in case so

many things. So next week, it's going to launch and we'll we'll announce all the cool features, but there'll be a little chat room in the live player. The website itself is completely overhauled. And just a it's a pleasant experience this new website. But if you're in Brooklyn or New York, we're having a big big Party next Monday, the 21st from five to 10pm at Roberta's to celebrate the new website launch, it's free, free 99 to get a little

free. What do I get for free?

You get to come in to the party. What's in the party? The back garden of Roberta's? So there's

DJs drinks are $20

or $37 per per beer. Wow. That's how we make up

the we're saying you get in for free. But you pay for beers, but they're not $37. They're

not $37? No, we're actually asking you a suggested donation, which is 10 bucks. And that'll get you a six point beer and a shot of tequila. Nice. Wow.

Yeah. And I'm old enough to actually pay the suggested admission as opposed to being that guy as I suggest nothing. Exactly. Yeah, you know what, I'm almost like I had to be I never actually had the CO harness to go and do that, like at the at the Met. So I would always just walk outside for half an hour looking down at the ground to find someone who had dropped their button on the way out to go. So I wouldn't have to be I don't pay nothing. You know, because the look you ever give you the look? Yeah, you've seen the logo. Yeah. As a museum person myself, which we'll get to in a minute. You know, I know the look familiar with it.

It's not a good look.

Not a good look. So next week, I guess not this week, next week. Here's what you can do. Let's say you're one of these people who's listening to the broadcast here and you happen to be listening. Well, it's live but you can't call in. I don't know. Maybe you're at work. Maybe you're goofing off. You can't call whatever. Elliott. Not calling you out. But you know, you can tweet your stuff in and we can respond to it live on the air. Right. Right, jack and jack will be monitoring it. Yep. Right? Or some combination of Jack Stasio that's like the combination of YouTube's. I'm gonna have to match that up to Jack's dasya we'll look and then we can interact without you having to necessarily call it although please still call in if you can.

Yes. Keep it to one question. Protocol. Wow. Yeah. So yeah, Jack's

the HANA. We really should just mash you two together. You'd be like super hero. If there was like a combination like Jack's dasya What do you think? Yeah,

it's the jackhammer. Yeah. Oh, my

God. Straw. Oh, my goodness. So strong. So strong. All right. Well, you know, I have so much, but the thing is, is like, I'll tell you what, we'll answer some questions. And we'll go back to like, because we've done so much in the month that you guys have been gone. But I think that to discuss first is I have with me. Oh, by the way, calling your questions to ascend 1849721208. That said, 184972128 here for the next I don't know, half hour or so. Got with me, Peter. Kim. Peter kin everyone. You got the fake Clap, clap, clap track. All. Peter came from the Museum of food and drink. What do you now the executive director?

Yeah, something like that. The title changes every week. Yeah. What was the Galactic Emperor before?

Oh, I like that. Yeah, well, we don't yet have a fully operational battle station, fully operational battle station. So we can't You can't be like I wish we had that much money. But why don't you tell him what's going on exciting, exciting news in the world of the Museum of food and drink. Well,

we are about to have a fully operational museum gallery. This is something obviously we've been really looking forward to doing since we started working on both Ed. Really, in earnest I guess we started really four years ago, getting a space finally, to be able to put on our first brick and mortar exhibition. And so yeah, I mean, you guys might have seen the news and the New York Times last week, but we're opening October 28 We've got a 5000 square foot converted warehouse in Williamsburg and doing an exhibition on the flavor industry, which is, you know, a pretty crazy, a pretty crazy story to tell. It's something where, you know, I've been surprised actually getting to know it. You know, these these flavors, they really, pretty much every time you're eating, there's there's something that they've done to tweak your food. And it's a $25 billion industry, but nobody really ever stops to think about that. And so,

when I think about like, the thing I like to think of as like, it's $25 billion is a drop in the bucket, if you think I mean, think about what percentage of like, what percentage of the foods that we eat, have some sort of what we call like flavoring system. Can you crumple more paper next to the phone please? Like, what things have a I was joking? have like a flavor system in them? Right? It

could be our patient caller who's waiting.

Alright, we'll talk about the flavor industry in a second caller. You're on the air.

Dave, congrats on the museum. That sounds great. No, thanks. I have a question. I know that. I think I've heard you say that. You used to be pretty into home brewing.

Oh, yeah. Well, a while like a long while ago before so DAX, my youngest son is 10 now and I stopped the minute he was born. Because, you know, like, the mess was just so intense. That, you know, I was getting in a would not have been good.

Yeah, so I mean, I'm just kind of sorting out myself. So I was just wondering, like, what kind of stuff you were into. And if you have any kind of New York City apartment type tips or anything?

Yeah. Okay. So let me ask you this. What message do you have? Like, what's your stove? Like?

Crappy for border? Okay, if

like, like the went like standard wimpy New York City like been there for like, 40 years gas burner?

What, 67 years, but ya know,

you might get lucky if you get old enough. You might get lucky, but probably not. Okay, so your first issue is going to be it's going to take a while to get the, the you know, the wart down to where you want it to be. So I would, I mean, what I did was I limited myself to five gallon kind of batches, right? I did all grain because I mean, please, I did all grain. You know what I mean? I started with corny kegs. Because I had a bunch of corny kegs around which meant I actually did a batch, you know, batch size smaller than five, I was doing like four, or something like that. And, you know, like most people when they start I was interested, never really got past, like super high OG. I wasn't like hyper bitter. But I was like, pretty high OG, like very carbonated stuff that I forced carbonated. Afterwards, you know, I pretty much was able to use the only thing that I had to get that I didn't have at the time was the was the mill, the, you know, to do the coarsely grind up the grains, because I had already a turkey fryer, right? Even though you can't use that in a city that knows pots. I know, there's people who hate aluminum, whatever. And, you know, whatever. If you're one of those people that don't use it, you know, don't ask me you asked me. So I'm telling you, I use the giant like aluminum. turkey fryer pots and those suckers hold. I gotta remember that I think they hold roughly six gallons. So you can you can put a good amount in and still, you know, boil down a bit. You're gonna need, I'm assuming you're going to you're not investing in any, like recirculated mash stuff right away. So you're probably right.

No, but actually, I don't know, I do have a circulator. So is there any way not to completely ruin it, or just kind of like holding a temperature for a mash with?

You know, it's been so long since it's been so long since since I've done it, that, you know, I didn't have a circulator. At the time I considered starting up again, when I did have a circulator, as I was looking at doing a recirculated match even before they had circulators by just never, I never got into it, I was just doing stuff based on the old you know, choose your strike temperature and then you know, bring it up and then you can you know, adjust the temperature but, you know, it got cooler I did the old traditional kind of got cooler, you know, five gallon got cooler. One, they I don't know if they still call it that, you know, the big five gallon igloos that everyone uses? Yes, yeah, that's what I used. So I that's the other thing I had to buy. You know, I don't know what the issue because it's been so long since I've researched it on kind of what the effects of like positive or negative of having that much oxygen flow through. If you're going to use a circulator, to get it going, you know, where's the old systems? I just don't know. I just don't know. Maybe it'd be good. Maybe it'd be bad. It's been me. I haven't even like I haven't even put the flowchart of how to do it in my mind as something I planned on doing in years and years. You know what I mean, like 10 years, but I would definitely start. I would definitely start with the good old fashioned, got cooler technique. Corny kegs are Good place to start because it's easy to get the stuff in and out of them. Although I had to cheat I opened it up and cut the tubing down so that I could rack better. You know what I mean? But we're just by carboy I just didn't I didn't have a lot of room in my apartment. You know, corny kegs are very like space efficient. You know what I mean? Because they're relatively thin. They're tall, but they're relatively thin and they fit in my cabinets. And so like I could do everything in a corny cake. Although I know most people are going to think I'm a jerk for doing my primary in in a corner cake. I never tried doing the primary in five gallon buckets. I know a lot of people enjoy the bucket fermentation. I've never I just never never done it. But the good thing about the corny was I had two corneas, one for my primary, and then I would rack over into the other guy, and then I would force carbonate that guy, and I was on tap right away from the get go. So I never bottled I just kept a sucker on tap. You know what I mean? And I wasn't taking it anywhere. I was just drinking my house. And so that was a good kind of a good kind of solution, man or knows that it is helpful or not.

Yeah, absolutely. Just kind of interested in hearing your background with it.

Yeah, I mean, look, I mean, I don't know if you're like me, you're going to want to go obviously, you're going to want to go all grain because otherwise why would you do it? You're going to want to control as many of the aspects as you can if I had already there, yes. If I had stayed in it, even another six months, I would have attempted to molt. You know what I mean? And probably another six months after that. I think it before I would have attacked the recirculating mash, I would have attacked the malt and then probably after the malt, I would attack the mash. And then I would, but the problem is you only have your apartment space. So everything has to pack away. Everything has to be closet friendly, can you there used to be an outfit out of Ohio that made really nice fermenters at a swanky kegs. And like they made things that you could kind of repurpose as fermenters and boiling things. And like that was kind of the next step up. And that's what I would have done if I'd stayed in it for another like year, year and a half. Because they can kind of fit in a closet, you had to throw a bunch of stuff away and mash all of your like get rid of all of your stuff. So you could put it in the cloud. Oh, the other thing I did, I put a temperature control on it i i put my cold water system through a solenoid with a temperature control so that I could control the temperature of the fermentation assuming that I wanted to drop it low because my house was always above kind of the ideal temperature at that time, even for the alias strains that I was using so so anyway, there you have it. Hope hope that's helpful. Yeah, cool. All right. So Peter, back on the you want to want to first of all give if you want to give a shout out to some people to Tableau to help with the museum.

But you're actually you're usually give this out really well. And now you're

here you give a shout out give me the Give me here's why don't you give me my phone I had

that was actually the wrong list. Those are people who didn't want this. Who said they didn't want to be mentioned below the red below the read

so so just so you know, like I was about to give a shout out specifically only to those people who asked him

that she's just trying

to throw a monkey wrench in things. Yeah. So we're just gonna give to the to the Yes. Now these are people that have helped us in various ways. Yes. Yeah. So Bill Matta like super thanks to Bill. He's actually on our board. Now. You want us to say a little bit?

Yeah. Bill is awesome. He's where he runs IW group. It's advertising firm focuses on minority demographics. Yeah. Awesome guy. Good, man. Yeah, you got me into the Vice President Biden's house so I'll take that

and Peter like Who is like You know, the joke Master General made a box of cereal with Biden's face on it called cheery Joe's. Yeah. Yeah, I'm sure he did. He did he give you a bear hug. Which basically is the life out of you. Show me those pearly whites. Yeah, nice. Nice. Harold McGee, you guys. Anyone who listens to the show doesn't know Harold McGee and just go look it up. Just like drop turn off the thing. Go on the other section of the internet and look up Harold McGee. He's been helping us out a lot with kind of ideas and just you know, general personal

success by McG. That's his stage name.

Yep. seroma Marsh. Yeah. I'm gonna bring these people out. You're gonna

describe it also means, you know, great supporter. Yeah. Sam tagging. Yeah, he hooked us up with some great fabricators, too. And he's been Yeah, awesome. Yeah.

Ryan, whose last name I can't pronounce. It goes by like Mr. Lyon dandelion, but I'm gonna give it a shot. chatty Anwar Donna? Man? Yeah. Marlon bartender, well known. Rami Freelon. Yep. Also a great supporter. Yep. Pedro Mendez. Yep. Pedro is coming from Texas. Right John Cooper?

Yeah, John's Australian. Of Yeah. Awesome. Awesome guy.

Yeah. Jen Baylor. Yep. from law school. Gani Wang and the modernist pantry crew.

You know that you know, that whole crew was brought up stuff for our tastings from

we used to be affiliated here at the radio program. Monitors. pantry.com they don't like us no more. I don't know make us they still like us. Jack. They're not like us anymore.

I can't answer that. Wow. Wow. All right.

I like them. Me too. Modernist pantry.com where we used to get to say that all the time. Yeah, that's great.

Yeah. Anyway, thanks to all those people for supporting both Ed. Yeah, means a lot to us. It's a project that we're all really passionate.

Yeah. But why don't we tell these people who may or may not like know what the hell they're talking about what the project? Yeah,

so we're opening the world's first large scale museum that have exhibits you can eat called the Museum of food and drink, the project that they've been working on for over 10 years, maybe about four years. And it's something that we think really needs to happen. And we're actually now at an extremely important moment where we're about to open up our first 5000 square foot space in Williamsburg in about a little over a month. And we have a pretty awesome exhibition planned. The flavor industry is going to evolve tastings and spellings and Dave is putting together some pretty cool exhibits for that

Peter this part they already heard you got to get to the new stuff. Remember, we have right in the middle the new stuff is what they're gonna see when they get there. So for instance, we're going to, we're going to have stars is like what the hell? So the I like I'm just imagining your face stars how far your shoulders crammed up into your ears. Now? What what, right, you're given the big shrug

Her shoulders are above her head, right?

Yeah, you should have like her. Her head is like, you know, on the floor compared to her shoulders. Oh, my God. Peters you've given she's given the fingers. Not the finger like the middle finger? The the five? Yeah. You know, the thumb against the thumb against the rest of the,

the slight heads

horizontally. Yeah, that the lower lip pushed up, you know what I'm talking about? Exactly. Yeah. So anyways, so the point being that what you're gonna see, when you get there, you're gonna see what we're allowed to say some of it right?

Yes, somebody's got to keep it a little vague, because the New York Times really wants to have the Oh my

God. You know what, no, people, this is the most ridiculous thing in the world back leave, it's better back in the day, right? It used to be the, you know, well, if this, The New Yorker is writing about it, we don't want to write about it anymore. But like, like, seriously, like, like, isn't only the most of the drivers we have now is that whatever I'm not gonna get into it. The rules are the rules, people and we can't talk but I'll let you know this. We went to mon Nell a while ago and saw that this device they had called an Olfactometer. And Olfactometer. It was really stupid name because it doesn't actually meat or anything. It's not a meter of any type. What it is, is it's a device that delivers sense. And so, you know, we knew that we needed to because we're doing it the flavor industry here in the history of the flavor industry. And so we knew we had to do something where we delivered sense in a way that were very interactive. But we didn't really know kind of whether these basic ideas that we wanted to do were feasible. So we went and saw it and saw when they'd walked up. And so now I'm building a bunch of these in my house, which is what I'm spending most of my time doing now is building these two buzz, that what I call them stink tubers. But we won't call them that the exhibition because it's kind of it's kind of grown on me stink too, but because it should be like of smell. Yeah, yeah, yeah. There's going to be Peter has learned how to make tablet drugs. Oh, my God. If we want any sort of like watch list, we were totally on it. Now. We have tabulating machines,

powders, powders galore. Stink removers.

Oh my god. Yeah, we have like all we had, like, we've been buying so much stuff that could get us on a DEA or any sort of like terror watch, list it for this exhibition. But

it's gonna be good. It's a little family friendly exhibition, folks.

Yeah, a little a little preview. The reason the flavor industry is interesting is we're on the exhibition itself is only going to be about what 1800 Square feet or something like that took out a little over 2000 3000 square feet. So we needed to choose something that we could do in a fairly small amount of space, that address something important to the museum, everything that museum deals with is going to be not just science, which I'm interested in, but history, culture, economic economics, yeah. You know, the the environment to a certain extent. And so the kind of rise of the flavor industry over the last 100 years is an historical fact, that was really predicated on this one simple idea that molecules that molecules are food, you know, are flavors and tastes. And that a flavor and taste is really nothing but a specific molecule. Now, how its presented to you is different, right? But really, you know, there's kind of this core correspondence between them and that kind of unhinging of flavors and aromas and tastes from the actual substrate of the food is kind of what allowed the flavor industry to rise and become a dominant force in our kind of in our food now for you know, for good or for ill. And so, you know, we're not, you know, it's not an exposition. It's more just an explanation of kind of how this came to be, how it works, how you know how your sensory equipment works, we're going to highlight a couple of interesting historical examples, you know MSG, and we're not going to go super rant on MSG the way that I would if we were doing on this radio program.

Yeah, right. Yeah. But we're still going to clear up, you know, debunk some of the stuff that has, you know, some of the more. The Wacker claims around MSG, for lack of a better

word, you're gonna spray some you're gonna spray some scientific for breeze all over, all over that. But the also vanilla, the nails are super interesting, because it was one of the early flavors that was synthesized. And it has a very interesting kind of economic history. So look for that kind of stuff. Right? Yeah, yeah. Okay. Anything Oh, go

to so yeah. If you want to learn more about the exhibition about the space, we're opening up in October lab.mo fed.org. That's lab dot move fed.org. And our ticket presale is going to start September 28 2018. So go on our mailing list. If you're not already. You'll get the announcement. No.

Okay. Listen, so for the entire season of my garden and everything is we totally miss. I don't even know what I've talked about what I haven't. But I have this interesting space. I know you've tasted before be tasted again, Jack, you want to taste this spice? I absolutely do. Alright, so I can't actually use this one's dried. I can't use this at the bar. Because it's not G grass. It's not generally recognized as safe just because it's not part of the list, but it has been used for a long time. So this comes off of a tree in my in my backyard called lindera benzoin. The spicebush. That's actually extremely common. And that was the settlers used this bush to kind of determine whether or not you had if the bush grew there, they knew that your ground was fruitful. Right. So let's taste this here.

Let's chew on it. It kind of looks like a poop poet, by the way. Oh, wait, it

is a poop pellet. No, but it has like a flavor of like, kind of pink peppercorn. Yeah, pink peppercorn to that point and a little bit of a juniper kind of a residency note to it. Wow, isn't that fantastic? And then amazing is amazing crab grows in my backyard.

I was worried that was gonna be all fibers.

No, it's delicious. I'm look like unfortunately, I'm not there this week. I hope I picked like a small amount. I'm gonna go back and try to pick a whole Ziploc bag. My garden is full of it. And if you know I'm gonna try to get as much as I can and keep it mean, but I could go sweet I could go savory. It's like a pink peppercorn could go sweet. savory. Really good. Yeah, I mean, they're events. And so that you know, so what I do is is in you know, I just look around like, what do we got? You know what I mean? Another one I was I was kind of lucky like so we had these things called Wow, called may apples, which is an American kind of Mandrake and poisonous. Poisonous but but cool leaves cool leaves but poisonous. Li Illa leaves poisonous roots poisonous, unripe fruit poisonous and but I've been waiting for these things to ripen up I had all these fruits, right? And I was like, Man, my iMac not quite ready to pick and leave for a week I come back the deer ate them all. All. All. All. So I go through all these like things. All except for three, I found three ones that were too crappy for the deer even to bother with. And I picked them off. And I swear to God, I'm glad that deer ate them all. Because if they were even mildly poisonous, I would be dead right now because of how many I would have eaten I would have eaten so many. It's unclear whether the seeds are poisonous, but the Pope is like, because you know what the thing is, is that most temperate fruits, right? Most men you know, I'm here in New York and Connecticut temperate land, right. Most temperate fruits have that kind of temperate fruity flavor. You know, you got your apples. You got your pears, you know, you got your cherries, which I can have bastards you got your plums you got most of these things like they like none of them taste tropical. Do you know what I'm saying? When I say there's

a tropical flavor? Yeah, yeah, these taste tropical. Yeah. Whoa, nice. Yeah,

these tastes like they have a bit of the you know, like the real like fruity tropical sour guava has those little guys. Yeah, like they have like some of that going but they're just taste amazingly tropical. I would I would have eaten myself to death on this. Are you?

Are you saying that you're generally more of a fan of tropical fruits over temperate fruits? No, I

love I love both. It's just you're not used to having a local fruit that in in my area that has that kind of tropical note to it. And so when you did you were just gorging till you died. You know, I

wonder what the tropical note is, right? I mean, I'm sure that somebody in the flavor industry could help us out with what does that mean? Like what's the common thread between a papaya banana, a mango guava? And I mean, like, obviously, we have like a sort of understanding that those fruits come from the same region or at least the same band around the world but

rapid during widely varying, why?

What is it about them that there's like the feel like there should be a common thread between all those

foods. Hey, let's sit on that for one second. Take a very, very short break and come right back. All righty.

Hello out there. It's Steve Jenkins. I'm with fairway markets. White Leghorn red wattle. bourbon red, Navajo churro these aren't names you're likely to hear at a fairway butcher counter or any other counter today but before the rise of factory farming you would have and at Heritage Foods USA you still do. Heritage Foods USA exists to promote genetic diversity, small family farms and a fully traceable food supply. You see, we believe the best way to help a family farmers to buy from them and Heritage Foods is honored to represent a network of family farmers and artisanal producers whose work presents an immeasurable gift to our food system and to biodiversity. The meat we celebrate whether its heritage Turkey, Japanese steaks, Berkshire pork or Navajo children lamb chops is the righteous kind from healthy animals of sound genetics that have been treated humanely and allowed to pursue their natural instincts. It's a simple fact animals raised according to this philosophy and taste better. And as we like to say, you have to eat them. To save them. Visit us at Heritage Foods usa.com For more information

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Yeah, and for every donation you send Steve Jenkins will shoot a Navajo churro in the face in order to say boy, yeah, stars you love that one's dazzling. I love it. Hey, people, you know like soupy sales got fired for saying stuff like that. We won't actually shoot a face for every time you donate. You know what I'm saying? The face at least though, so if you want to save it, you know sometimes you got to do the hard thing, Jack. Save it. Okay, now let's get to some. Let's get some right and since it's been quite a while now it's 110 minute warning right here. Oh, Jeez Louise. All right. Okay, I'll get to some MDF first. Hey, Dave, Anastasia and the team have a question about making built on curing box A built on curing box out of MDF built on you know what Bill tongue is? Ya know, it says African like dried. Meat is a good jerky. No Nice. Supposedly it's great. I've never had real I've had I've had I've had the fake as they say gankers can get the fake you can get the real from the built on men. But I like I've never had the real one, unfortunately. Anyways. So it's a box to make this dried, dried South African meeting. I have a question about making a built on carrying box that of MDF. I just started by the way. Well, the whole question is about the MDF. MDF stands for Medium Density Fiberboard. Are you familiar with that? Yeah, yeah. Okay. I just started drawing up plans to make a large cabinet out of MDF when a couple of scare mongers. scaremongers started waving their arms at me about formaldehyde D gassing from the MDF and poisoning the meat. I looked into the particular wood I will be using and it has a formaldehyde rating of E zero, which is the lowest. My question is how the scaremongers fooled me or should I actually consider changing construction materials? This all sounds a bit crazy to me, because if you google image search built on box sounds like it's going to be something like not like safe for work, right? The long box 99% of them are made out of unsealed MDF. And two most modern food pantries are made out of MDF and often that foods sitting in them for weeks slash months on end think potatoes, onions, pumpkins, and I've never heard of this being an issue. The biltong box will be at a max temperature of 35 degrees Celsius. And the meat there will be there for no longer than six days. 35 c what is that? That's like 103 seeds like 80s 90s 90s? Yeah, yeah, I know. It's not super super hot. Because I know the western desert lives in breeze at 45 degrees. I

think of like 40 and up it's being extremely hot. Yeah, yeah. Okay.

The meat will be in there no longer than six days. Thanks for the awesome work you do. Keep it up regard reemerged. Okay, look, here's a couple of things. I think you're right, there's a low temperature most of the built on boxes I've seen have a light bulb in the in the bottom to provide, you know, the relative heating. So built on box for those of you that Google it is basically a box that you put to hang the meat in with a bunch of air vent holes with like some stuff over to stop flies and whatnot from getting in. And then a source to cause kind of convection and to keep it kind of relatively dry and moving in that convective sources, usually a light bulb that they put in the bottom. So the question is, is whether or not locally the MDF can heat up over that where the light bulb is and start producing some some nastiness. You know, I wouldn't worry about too much of you can't smell it but I will say this. I hate hate hate hate hate hate hate MDF. I hate MDF. MDF is the word First I freaking hate it. I hate picking it up. I hate buying it. I hate cutting it. I hate it. I have hated so much. Here's some other things. Here's some things some good things about MDF soccer St. Yeah, right for prototyping. Yeah, it cuts Well, right. It glues and staples. Well, right. It's relatively uniform. Here's what sucks. Sucks sucks. It sucks about MDF. It is heavy as a mother. Even the lighter MDF is heavy as a mother. Secondly, MDF chips on the edges right? Thirdly, if you try to screw into the edge of MDF later for whatever reason, you're screwed because it's going to rip out third should you rip out MDF you have to put a bunch of stuff on it to get a screw to hold it again because it's not going to hold again because it's MDF. Fourth, God forbid if you have unsealed MDF and you get water on the edge of it because it's going to soak up that water like a freaking sponge and flare out like a lunatic Third, if it's big, it's going to blow over time because the soccer doesn't hold its dimensions. I just hate it I hate everything about it. I mean it is cheaper. Right? But it just detest it. I just I just think it's an executable nasty thing unless you're gonna paint it and hold paint really really well. You know what I mean? And you know I had my last cabinets in my last Department made out of the particle board and I screamed and yelled and I was gonna pay the upcharge for that for the Baltic just because I hate this stuff so much and we didn't and I regretted it for years because after a while this stuff sags. It just doesn't hold its dimensions the way real plywood does I just do it tested. But I think you're probably safe especially if those low temperatures

so how do you feel about them? Do you have to love it? Yeah,

I'm unclear.

Yeah, I wasn't I wasn't clear enough on my feelings. Yeah, anyways, okay. Oh my god, what am I going to get to Okay, I just this is from Lee's Myers realizing slides last March less I was trying to make an ag are fluid gel out of maple syrup. Because I love the flavor of maple syrup, but find its consistency is too liquid. I want the good flavor of real maple syrup with a texture of fake maple syrup. I tried to set the syrup by boiling and adding 2% Aguilar, it kind of set into a sticky ish jelly ish thing. And that was okay. But the texture of the syrup got a little crystallized II, I was wondering if there was a better way to do this? Or why the maple syrup crystallize? Well, first of all, maple syrup is 66%. Sugar by by weight, right. So it's a lot like a lot of it, a lot of it is sugar. And if you add basically anything other than liquid to it, if you remove any liquid from it at all, it's gonna start crystallizing, because you've taken the water away from the sugar, right? So you know it because 66 on the maple syrup is about the limit where you can not have crystallization, just kind of a guess why they take it there. Honey can go a big, good bit farther up, because it's completely inverted, the sugar is completely inverted, almost completely inverted. So you know, so it doesn't crystallize as readily. So sugar, you can mean a honey, you can take up to a brix of like an 82. So what I would do, where I you is I would make a thickener like a very thick thickener and with pure water, and then just cut your maple syrup with that thickener slightly, you know what I mean. And then what that'll do is it'll just thicken up the water that you have, but it's not going to cause any kind of crystallization to happen to fake syrups are made with like sugar and I think they think they use microcrystalline cellulose and stuff like that. The other thing you could do if you want to set it solid as a rock without anything changing it you could probably you wanted make and you want to use ag are, you'll still have to dilute it but what you'll do is you'll hydrate the Ag or in pure water and then you'll add the maple syrup to it making sure that the temperature of the maple syrup is above about 100 degrees and then as the temperature drops, it will it will form a solid. The other thing you could do is you could make a poorly you could do a poorly set pectin. Especially because you're not using acid you can use one of the pectins that can set it without the presence of acid and you could probably do some amount of thickening that way. bunch of different things but straight Aguilar isn't going to isn't gonna help you out. Right? They're gonna answer now how much more time I got jacadi Jack, few minutes here. Alright, listen to two G's Helen I'm gonna get to your chickpeas on the net on the next week. Okay, I do catering This is from Noida. I do catering for Bar and Bat Mitzvahs. I'd like to boil large quantities of fries at a time with the temperature staying below 80 Celsius I don't know why you necessarily want the temperature to stay below 80 Celsius unless you're trying to do that starch kind of set trick that Stein garden does with the mashed potatoes some people do it for fries too. But anyway, thus far i clump with hotel pans over burners or I could buy a stockpot induction stove there must be a better way. Please help. No. Yeah, yes. Well there there is. Better Way actually, there are several mean if you don't want to just get a giant pot first of all, do you have a deep fryer? I have a deep fryer. So what I do is before I mean of course you do you have free you're making French fries, right? So like if you have I mean, if you have if you're gonna do a lot of them, you probably have a real fryer. So what I do is at the end of the night when you filter the fryer oil out your fryers empty now Right, right, right. Yep, yeah. Okay. So what you do is, is you use your fryer as the boil kettle for the, for the potatoes, boom. So what I always do is I put my water in, I then salt and I boil up all the potatoes in batches in in that spread them out on the racks to dry out or do whatever else I'm going to do. Then when I'm done, I drain out the water, then clean all the salt water back out, and then it's ready to fry ready for the first fry. By the time it's coming. Super, super convenient. fryers are super fast to heat up and heat up in like five minutes. They're freaking awesome. That's one good way to do it. If you have if you're doing catering and you have a combi oven, you can just throw them out on on racks and steam them in a in a combi especially if you have a combi if you really want to stay below 80 you can because you can set it at 100% humidity with the lower than 212 and you can do them in a combi I've done that with with a lot of success. And anyway but you're gonna have to pre salt if you're going to do that you have to like soak them and salt before salt them or something you're not going to get the salt penetration that way but both of those things may or may not work. Let us know. And so and think Jack's gonna rip me off of the friggin air in a second. So I still have to get to Helens chickpea question. And I still have to get to Ken Ken who writes in on the definition of the sandwich. But I will give you this one I'll give I'll give you one paragraph of that on the way out folks. And remember to tune in next week we're going to be live again with cooking issues. And he goes I listened to the discussion. This is Ken, I listened to the discussion on the definition of sandwich and I now feel strongly that someone ought to tell my mom that she did not waste her money. Or I did not waste my time majoring in philosophy. Nice. All right cooking issues.