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,

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Hey, I'm Jimmy Carboni from dear sessions radio. You're 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 welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live on the heritage network and Roberta feature we are in Bushwick, Brooklyn every Tuesday from roughly 12 to roughly 1245 join as usual in the studio with Anastasia the hammer Lopez, how're you doing? Good, good, good here and course we got Jack in the engineering booth. Hello, and special guests in the studio today. We have two of them. We didn't get even though Harold McGee is in town. He's not our special guest today. He's on a he's on a leash for the museum of food and drink more to announce on that in the next couple of months. But we are super pleased to have in the studio with us today. Ariel Johnson who is the the head researcher at mad with one D you want to describe it that is there.

Oh so mad is a started as a symposium and is like a food and food research nonprofit. That's run out of restaurant. Noma in Copenhagen.

Yeah, and no homeless like anyone ever heard of that restaurant? Maybe maybe a few people very few people have heard of that restaurant and also done Lee and Daniel and tell him what what you do ish

I currently work for a cocktail Kingdom doing little bit of product development and also working on trade education now.

Yeah. Yeah, more like more like Don is the evil overlord that runs kind of the back the behind the scenes of the way the cocktail like world works like that's your his actual title is is evil overlord.

That's the subtitle. Yeah, the

invisible hand.

He's actually yeah, the invisible hand that feeds out or removes but he's not an evil overlord, benevolent benevolent overlord in the sense that an overlord can be benevolent.

In a true what kind of a Aristotle alien platonic, you know, kind of a philosopher kick.

Yeah, exactly. Exactly. You know, so he runs he runs he runs the kingdom for the betterment of its aptly named cocktail kingdom. Yeah, that is that you know, because he you know, runs the kingdom anyways. Don may or may not also Oh, and by the way, Arielle before she was the researcher at at Mad there is no Ma. Was a your postdoc there, right?

No, no, I was like PhDs PhDs.

So got her PhD from UC Davis, and her thesis was on On the bitters, bitters, correct?

Correct flavor chemistry,

flavor chemistry, specifically of bitters. And so we have them on the we're going to get some by the way, if you have any questions for this crew, I encourage you to call in to 718-497-2128. That's a Samoan 84972128. And because we have no sense of brains, like we like I didn't heat up water beforehand. We're going to be tasting a little bit later on in the program this product called Viper vulva. Does that mean if I posted anyone read their literature?

No, no. I think I think they had some kind of statement that it's about like vitality and something else. Vitality is one of those invented words.

Yeah. Yeah. Nan vitality. I don't know what the peover part povo like pavlova, maybe Pavlovian? Do you? Like we're asking them like the the, like the delicious dessert? Yeah. Do you like those? Yeah, they're delicious. What do you what are your thoughts? Merengues and fruit. And, yeah. You know, what's a good word? Like, not related, but I'm just thinking of piping stuff out. You know, it's a good word.

GAC was the cause is a good word. Good word, right.

So Ariel may or may not be an expert in the chemistry of what's going on in this and Dawn may or may not be an expert. Oh, what is this five COVID stuff. This Viper COVID stuff is a legal tea with cannabis extractives in it. And Don may or may not be an expert on cannabis extract is when he is in certain states, jurisdictions and countries now he's an expert. You know, he's won the right. Oh, yeah. Yeah, we have another person this video, his name is Lon D. And he's going to be discussing his his maybe firsthand knowledge with maybe products like this, right? Yeah, he's coming soon. Yeah, yeah, he'll be here in a minute. So So you guys want to weigh in on exactly what it is that we're going to be tasting here what this vibe Clovis stuff is anyone? Anyone, anyone?

My guess is that it's basically like, they just took some hemp oil extracted, some, you know, cannabinoid compounds into it, and then put it into the tea in the same way you would make like an Earl Grey tea instead of bergamot oil. It's just some kind of cannabinoid oil.

Yeah, they took one of these like low THC strains that you can get that's like high and the other cannabinoid compounds and then enrich that via like a fat extraction entity.

To us. Why do I want that? First of all, there's a saying like, do you like to, if you had had marijuana tea a lot or extract is Do you like the taste of it?

I've never actually tried doing a water extraction in the kind of a tea sense, because you're not going to extract it because it's oil soluble. Exactly. So you normally wouldn't do that. The flavor though, would be you know, it just tastes like dried grass mostly just be bitter wouldn't really be a specific kind of,

like maybe sort of vaguely herbal right, like yerba monta.

A little bit more green than your mother.

Do you find your Romans eight. Nasty are good.

It's okay, but it's almost more of a bark kind of flavor. It's more tannic.

Really, it's not Woody. It's surprising. It's like why is it hurt compared to marijuana? Oh, Martez more? Yeah. All right. So what any ideas guys on why anyone would want this to have this stuff. Like as

it gets rid of schizophrenia. It's just there's a lot of things count me in.

Yeah, yeah. Cancer. Yeah,

I mean, so like cannabinoids, as like a class of compounds tend to have varying different effects on like the brain and your neuro chemistry. And where like, THC is really good at psychoactive effects, getting you stoned. The cannabidiol have like other less sort of stoning mental effects. Like why it's like supposed to help with like anxiety and depression and can like stabilize more like other mental disorders like schizophrenia, apparently,

maybe ages according to their data. You've read

this this morning, and there's like, there's a lot of interest in like CBD as, as like a therapeutic cannabinoid.

Right. Right. A lot of interest. But But no, not a lot of studies in except for specific. Oh, yeah, I

don't think so. Yeah. So you know, okay, it acts on like different brain receptors than THC. Right.

So is there is the question is, is that for those folks that self medicate with marijuana to get themselves mentally? Right, which, you know, we all know, you know. So is the speculation. That's not actually the THC that's helping them self regulate, that's just a side benefit.

So they might want to be looking for like a high cannabidiol strain rather than a high

two. Why not? What's wrong with just having both?

Well, you could do high both,

but why not?

Yeah

Uncle Sam that's fine. Yeah, yes. He told me a

conspiracy. So like, the like, do this like does this CBD stuff and I say what is it can never what cannabidiol Yeah Does this cannabidiol stuff like make you confused at all or no Can you operate heavy machinery while you're using cannabidiol? I guess we'll find out like well I have no heavy machinery to operate I'm sure we can we can probably get some yeah find some Jack You got any heavy machinery over there?

Would you count recording equipment as heavy machinery

only if you lift it up and try to throw it over your head and feel pretty heavy? Yeah, I can make heavy sounds Oh my God Do you have one maybe we should get one before we go to

this what's the stuff that makes you hungry after you've smoked up is it this stuff?

I don't know I think it might be too too though. Oh that's just straight up THC I think like the this helps like counteract some of the like negative effects of THC like paranoia and such.

So this is not going to make you paranoid this will not I don't think so. We'll find out Yeah, well but start says it takes like five hours to kick in. So we'll have to let you guys know next week how you feel. I don't know. I don't know how to source by the way so like we're not going to have to load up the chopped and screwed version of Mary Kate Natalie Ashley's pizza song. I think we should pay as Dave That's like, I just learned about that yesterday. See? I'm so behind on my internet like viral videos that you know. Anyway, we didn't talk about the chicory ice cream last week. Right. I didn't get to that one I did. I did talk about chicory. All right. I like to get I like to you sure I got to the chicory thing. So Jax I talked about chicory last week. I don't think so. I started just about to Le wrote in and was just about to get nuked because 1000s like now I don't care about that question. I don't want you to answer that. Oh, okay. And Ariel, you have to get on this. And you have to do it you like Don a frequent denizen of New Orleans. Do you enjoy chicory coffee that's okay. You hate it like a good person would

it's it's quaint it's the the custom of you know of New Orleans. St. Louis they'll have a big day when I'm down there don't really look for and up here. I'll have you know a little chicory coffee with my opinion. Yeah, I

think it's why don't like milk in my coffee and they dumped so much milk into it to make it palatable that like you know, I'm not gonna get into it. Okay. I was originally trying to make chicory ice cream and started off by simmering the milk Turning off the heat and dumping the ground chicory root in it like I would do and making coffee ice cream. Well that did not go too well and the milk curdled a bit I suppose chicory is acidic question mark. I assume chicory is a shaded right. I don't think it's acidic or anything is that acidic? But Ariel's looking it up for you? Or is it maybe some other reaction that caused the curdling maybe a lower heat would not cause this to happen? What is the best way to infuse something like that isI or maybe cold fusion in the fridge for a longer period. And idea any idea if there's a listing of some sort of rule of thumb for ingredients that could curdle milk like that and should be infused some other way. By the way, I did not throw away the curdled milk Milk proofs. I strained it very well and blended it with 50% sugar by weight. I'm hoping to use it in cocktail experiments and see how it tastes any pointers about that spirits methods, any pointers on that done? Like chicory way to curry way, way

if it hadn't curdled? You know, you can do kind of a milk punch thing and never know. You could. I mean worst case just try freezing it using as your ice. You can add a little bit without making too much trigger flavor and you

turn it into a simple syrup.

It's already a syrup. Yeah.

Shake with it shake, shake, shake, shake, like a Polaroid picture. Shake it. Yeah, yeah. Yeah. See you shake Tilford. Anyway, my point is, is this here's your problem. You have many problems. I almost guarantee you. You don't I mean, I mean, I don't know I'm not saying I mean in terms of chicory and ice cream, like, but I think what it is, is, milk is one of those things, it's balancing like, you know, balancing itself on the edge of curling pretty much all the time. So if your milk is older, and it's had bacteria growing in for a while, it might be slightly more acidic, which is going to make it more apt to curdle. So you could raise the PH a little bit with a pinch of n, I wouldn't do this. But you could raise the PH a little bit with a pinch of baking soda. Yeah, area, that's going to not a lot because if you take it, if you take it too high, it's also going to say like, milk wants to be in a specific kind of range of pH, which is where it kind of comes to you in the jug or out of the cow right? Now, assuming that wasn't your problem, or partially when you're heating it in the middle is going to be less stable. And also, there's a lot of like, like phenolic compound poly phenolic compounds in chicory that much like tannins are going to cause an it might actually be 10 And I don't know it could be that are going to cause things to curdle. So the same way that if you make an extraordinarily strong infusion of like sumac or any other kind of bark and heat in milk, you can curl it. So the good news is that you might be able to do exactly what you're doing if you add the sugar first because how Sugar concentrations allow you to stabilize so that for instance, if you make a 50 if you do a 5050 milk sugar thing, you can dump acid into it and it'll thicken but it won't break. You know what I mean? Because there's just so much sugar that I guess it's I don't know why it's just like not allowing the proteins to get together and curdle as Yeah.

Or like, like complex thing them and some doing something. I mean, sugar binds water. So proteins bind water, and that's how they fold.

Right? So if you're assuming that like a typical ice cream base that I would use would have a liter of milk slash cream and would have 170 grams of sugar. So I don't know if that's enough to stabilize it for what you're doing right. So you can either do a cold infusion, but you are definitely add after you add anything that's going to stabilize like egg yolks or anything like that. I would just do your infusion after this stuff has been stabilized or else just do like a hardcore tincture of chicory and then add it as an alcohol it's not too much so you lower it lower the rate, but almost certainly you're dealing with you're dealing with a tech tannin or other similar kind of like phenolic II crap, right? Yeah, I would imagine so I mean, I was Canada's a phenolic thing, right?

tenon is a phenolic thing. Yeah, yeah. And those like bind to proteins. That's how that's how like astringency happens. And that's

as Myhrvold would say, why that's, that's why we put milk in our chicory coffee because it's unpalatably like, like astringent and bitter right so stringent and bitter and the astringency stuff is the stuff that's binding with the milk and getting wiped out which is why we add milk to tea and super strong, super strong tea in milk. I can get that to curdle in the presence of liquids in other words, like things that will, like alcohol destabilizes acid destabilizes. tannins, destabilize milk, heat destabilizes milk, sugar protects kind of milk to a certain extent. I think egg yolks pretty much protected to a certain extent starches can put anything to thickens the matrix so that the matrix anything it thickens it so that the proteins can't agglomerate together it's gonna stabilize Yeah,

yeah, maybe I mean, maybe think for a second like. There might be some sort of like, plant proteases and chicory so like, you can make like a like a fissile or a nettle cheese. So then you get like a protein curdling, like protein breakdown, like a rennet is chicory related to cardoon I don't think I mean, it might be but I have a feeling you're 10 in theory might be more correct, right?

But it is true. There are there are plants that have enzymes that colloidal things and so maybe it's there so Hey, so So liquor boss and bitters boss, like what any any commercial tomorrow's that are chicory based.

Like no, nothing springs

to mind,

since you guys will sense that we know at least Don has had chicory coffee in the past five years. Like what do you think it would take like, like what kind of amaro kind of bass would you want to make or something like that? What do you want to do with like a bitters bass with is it not? Is it not an interesting enough bitter?

It's it's not that interesting to be honest. Do you birch prefer I would do trickery.

Yeah. Birch isn't that better, though?

Yeah. But that's when you add other things to it. Yeah,

but as if Wittering he wouldn't use it as a bittering agent like if you're going to do like a Southern tomorrow let's say like a New Orleans tomorrow.

It may be like like a birch and cane syrup and

right but it's not nearly as bitter as like coffee or something like that right? Yeah.

Yep. Trigger isn't that bitter either. So it's,

that's I'm saying? Well, the chicory is not as bitter so like you wouldn't pick it as a straight up bitter end because you'd use something else that is like bitter

right? But uh, so if he's got the chicory syrup already you can do like a cafe blow if he wants to go kind of New Orleans Delvin you're adding coffee doing a little like a rum flame job flame job

is our is our tea water hot yet? Oh, I can check yes it

doesn't it doesn't make little lakes heavy sound it's one of those

things you know, my Zojirushi rice cooker at home I have the induction the 18th Cup The one before the pressure but at the time I got it, which was over a decade ago was the highest and one and Booker. You know he's on the spectrum right so Booker used to not be able to stand the noise of the music that the Zojirushi and so he wouldn't let me cook rice. And so I had to rip like one day as ripped open the Zojirushi and like just cut the speaker wire so now like I forget that Zojirushi equipment plays tunes for you and it's done. I don't even remember what the tune sounds like. Do you remember what you know what to do? She knew she'd done Tunis

I have both a rice cooker and a like the hot water thing. And they play a different tune but I could not tell you what those tunes are.

Oh, so you should put your like think subconsciously you know, oh my tea is ready. Or like or Oh my My rice is ready by the tune in place.

We'll never do both at the same time so oh well well assuming

you did like it should since you just come out and say race and just let you choose the language is right race Yeah, maybe I never remember in I don't know how to say race in Japanese and I never remember which ones race in Chinese to chow or the fan once fried ones rice for the

record, I'm Korean no Chinese noodles are men. Right? So Chow is the is the the fry yeah and then

so for completeness in Korean what is it?

What so in the Chinese character version, it's fun. But it's usually you say pop as the kind of the the modern Korean way of saying it. And then in Japanese, it would be Gohan right is rice. Oh, okay.

Go on society. Wow, just goes to show how little I know about languages. Okay. Is it ready?

We're obtaining the correct vessels for brewing tea.

And what is the correct vessel for brewing tea?

I would imagine a tea cup tea cup.

Yeah. Are you guys going to do like Gongfu cha cha that kind of stuff on this or what? No,

no. Should we play trippy music? Yeah.

When we're drinking it, we should play some trippy music underneath epic, so to know

how long this needs to steep for

till it's done yo. Okay, and Ellie also writes in PS Dave. The Lebanese Halawa are Hava made from sesame paste and chock full of pistachios kicks that Mexican fake Hava which is you remember the What's that stuff called again? Don the Mexican the I loved it. I love it. No, it's called like, the wedding cookie. No, no, the one that's basically like peanut paste. It's

got like the little rose on it. Yeah. Other than being like the peanut cookie.

I don't know. It just went out of my head. It's delicious. But Ellie here is saying that like real? How that kicks the crap out of that peanut stuff. Or like the Brazilian version. Anyway, I don't know. I don't know. What do you think are you a Holic? I like Kava.

It's okay. I'm not a big fan.

But we do like those peanut that the peanut thing. Occasionally. It's

so dry though.

It's named after March. It's called marzipan. marzipan. That's what it's called. Because it's like marzipan. But it's like marzipan. So it's what's hilarious is it's like Hava but named after marzipan. And it's like neither of which is whatever, classic. Okay. Alright, and see if we get any more questions in. Did I handle the one about cook? I handle the one about batching your food, right? The one who wanted a guy who wanted to cook lean foods, or? Chris Yeah, he handled the fermentation? I can't believe it. I actually, I actually think I got through that I deal with I dealt with Peggy with from Australia. Her questions, right?

Yeah. Oh, yeah. Thank you remember that whole conversation? Yeah. No, no, there's a Pittsburgh Ian.

Oh, well, that's for today. That's today. I'm trying to actually get through last week's last week's stuff, which I think is you know, I think I've done it. I think I've done it. Alright. Milk. We're not we're not putting okay, I'm not putting milk nor am I putting sugar and brew this stuff up. Brewed out. Well,

you don't have to I think the barista was just being nice to

people. And I appreciate it. I know you hate it. All right. Now, today's questions from Luke. Hey, y'all. Can you pass this question on to Dave and crew? Is it possible? This is a good one done for you? Is it possible to make cocktails while you're camping? My question is about ice. How would it be possible to transport and or make ice while camping for a week? Thanks for the great show. Look,

when I go hiking on a glacier, it's easiest way exactly which

Don has actually done like Don went camping in an RV though. So it's RV camping. But still camping. Okay. That's another way to do it. Have an RV in Iceland?

Yeah, just go. You know, if you go into winter, go winter camping. Do a mountaineering up in Rainier. It's a glacier. It's always there.

Yeah, of course, then they probably want the hot beverage. Right. Yeah, but that's not the question. That's not well, presumably. That's not the question right. Now the question is how much stuff can you pack in? Right? So you can bring ice and you can bring ice and then like bury it in a pit in the ground. And like a you know, 40 pound block of ice will last a long time buried in a pit in the ground in an in an insulated container. But now you're packing 40 pounds of ice in with you. Another thing you can do is you could you could just anyone make like a spot killer like with co2 cartridges that

no one does. But if you wanted to take a fire extinguisher with you, you could basically make dry ice and like a pillowcase on the fly. You start to chilled water if you really want it.

Right. So pre dilute the stuff and then bring a dry ice bag. Yeah, I'm surprised no one makes like so a dry ice a dry ice may acre attached to a 20 ounce co2 Like Aragon bottle should be able to make on the order of seven ounces of dry ice, which is enough to chill like a good bit of cocktail,

right? But you know you're now you're carrying all this stuff in so the real baller move is, you know, like if you're gonna go kind of like long distance back country, you Appalachian Trail kind of thing. You have people like leave you supply drops. So you just have a bunch of Sherpas go out multiple days in advance carrying big blocks of ice buried in advance at your campsite. And then when you get to the campsite, just dig it up.

Now that's the baller move that is a baller move. Also, you know I think if you stick with if you stick with drinks that are meant to be enjoyed at warmer temperatures, like old fashioned or something like this, you're not going to get it down to technically to old fashioned but if you dig a hole that is by the way, when you're bringing liquor camping, you should always buy the they make little bottle sacks they're like Like, they're like water bottles that are plastic that hold liquor and they're incredibly light. And of course you should only drink box wines when you're camping. Because it's incredibly light to bring box wines with you. John Adams making cocktails on her burning man. Yeah, but she's going in our V

COMMBUYS. Everyday there.

She said she didn't want to she wanted whatever I don't want to she there right now. No, no,

it's, uh, was it the last weekend of August 1 weekend of September, something like that. Yeah. Anyway, the other thing you can do is if you are going to be by a moving body of water, like a river lake that has some kind of flow a deep enough Lake. If you are boating in any way you can just get a mesh sack you can put all the everything you want into watertight bottles like like analogy and drop it in and then just hang it off the back of your boat. The water temperature will be pretty cold so you get fairly cold drinks. So even if you have sodas or beers it's common way of killing it if you're on a lake or like on a on a river.

Yeah, and the lower you go the cooler it'll go and if and if you're not if you dig down to about three or four feet underground, even if you don't hit water, you're probably going to get down to temperatures close to like, in the 50s somewhere and you want a real old school baller baller sweet, sweet baller trick, if you if you put your bottle in a in a jug, the clay jugs are the best, but you put it into a jug and then you put towels that lean out over it, you'll get wicking and evaporation and you can basically turn your your bottle into an EVAP cooler. So if you wrap your bottle in, in something that has a water reservoir so it stays moist, but it wicks up and air moves across it and keep it in the shade. It will it will evaporate off and you could probably get a good and if go on any of the old seat back. The Golden Age of the camping book was roughly roughly 1880 to roughly 1914 Right, that's the kind of the golden age of the camping book so you can look up there's a guy named Mason who wrote a famous one called Woodcraft there's a bunch of fan a guy named Sears who's who's went by the you know this pseudo Indian name of NES MK wrote one and all of these folks have these old tricks on how to keep things cool now not going to make ice but they try to keep things as cool as possible. They're specifically worried about like stuff going bad that's refrigerated like for instance the animal you just shot in the face. But they all have strategies for things like that. Another good way is to go camping in the high desert it gets pretty cold at night you get some serious evaporative cooling there you can probably get a good temperature delta like 20 degrees or something.

So Dave, I'm back country camping by Lake Superior next week, so I'll try out some of this stuff.

Yeah, yeah, well you should get a hold of that book one of those books wood craft I think Mason does it there's another one a famous guy I can't remember his name but they're all published between like I say like the late 1800s and the 1940s so they all add they they they are prior to the Leave No Trace model of camping and so like the first thing to do is fell a number of large trees and then like you know like you know have the person who brought your you know, you know camp equipment in with you like some of them tell you how to trick alone but also some of them tell you how to do like the old gentleman's camp where you do have people that you hire to carry all your crap in nice like all your cartridges and guns and

like Fern a 30 foot circle for your campsite Oh my salt the earth when you leave

you would not you would not believe Arielle you would not believe like that was there like if you need to make a fire to cook on like literally they fell to giant trees and make a V so that you have like like a larger fire fire as it goes down to a V and then they fill the entire interior of this like 1516 foot long V with logs like the whole sucker up down to Cole's fell another tree to make like cross braces for like spits me it's just they're freaking bananas. These folks are bananas. And they have people carrying like large cast iron. Remember, like things like dutch ovens used to be camp? Camp equipment? Yeah. Would you carry one of those things into the woods? No, you would not. No, you would not. A car camping car camping or hired people camping. You know what I mean? That's glamping glamping you have to use it just be like the way you did it then then there was like the nut bags like the the mirrors and whatnot who had just like, you know, go out there. If this guy next month I told you about he was one of the original like, canoe Portage guys all around the Adirondacks up in upstate New York, and he had someone build him like a traditional Native American bark canoe. He was a small guy, he's very small guy so he could get away with a short kind of a canoe. A small canoe, his canoe, I think weighed under 15 pounds. And so he just you know, would just like you know, go out with that and like his backpack and you know, and chill people. Yeah, you can't really do that anymore. Doesn't really I don't know. This stuff looks weird, man. It's stuff that emulsifies

the tea bags have this sort of like greasy greenish color to them. And then as soon as you put the tea bag in the in the water, it comes kind of cloudy.

Does it is there any actual tea in it? It does have a bit of back to the real tea in it. Yeah, it tastes kind of I was gonna say it tastes somewhat like tea tastes like tea.

It's been it's been brewing for like four and a half minutes now.

You've been brewing for four and a half minutes now.

Not Don's took my anatomy. Where do you drink it?

Yeah, but are you

Oh, do you want one Jackson? No,

no, no. I mean, I Yes. Yes, I do. But I should not

I'm I'm working. Yeah, like we're not. We're not alright, I'm sipping this see

oh

how much do I have to drink to get

you the packet give like

I think the promotional materials

get however,

I don't think there's no say no. Well, there's got to be psychoactive. What? Why am I doing it? If there's why why?

Hey, if they you know, it's like it's like, it's like, oh, duels, all of the bitterness. The bitterness? Like in other words, this stuff seats. What's it called? is in my head. It's it's I'm saying? CJD which Jack was Crutchfield disease, which is not what we want to see. Exactly. CBD. This has supposed to have some sort of benefit for me, right? I'm surprised COVID supposed to get vibed up. It's like, yes.

It's like homeopathy though. It's you know, it's gonna make everything better. There's no science behind that.

Is there? Well, I don't know. Like, I don't know. Like someone's got a call and someone's got everything. What do you think though? Do you think? Do you like the flavor of it?

It's not very good tea. First criticism. Second of all, I mean, it definitely tastes like the like the cannabis oil.

I don't like the flavor.

It's not like definitely, by the way, I've learned a lot about Jack a new foods that we were going to drink that this is like, that's the music that he puts on. Like I was thinking more like, yeah, I don't know how to user. Right. I was thinking. I was thinking more like Pink Floyd metal. One of these days. I'm going was it choppy where it told him? He has that old style. Yeah.

Yeah, sometimes it's good stuff and to go to royalty free also, you know? Yeah.

Yeah. Do you think before it's gonna like really get on our case for telling people that something one of these days we're gonna chop them into little pieces?

I mean, Roger Waters. Yeah, I could see it happening. Oh, wow. Calling

him out. Yep. All right. Let's take a commercial break and we'll come back. See whether or not we're psycho actively affected on the Cooking issues.

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 taste better. And as we like to say, you have to eat them. To save them. Visit us at

Oh, we're not and we're back. And we're back. Oh, by the way, I like how you cut them off right when he was gonna say to visit our website and he got high. He had high, I got

high heritage foods. usa.com

speaking, though, is the website. Yeah, speaking of website, like pretty soon you guys are going to be able to what's it called Live? What are you gonna live? They're gonna be able to live do so many

things is a forum the new websites really awesome. Yeah, the live stream you can there'll be a chat. So you can like actually chat us live. I'll have it all pulled up here. So you know, you can harass us ask us questions, make comments, and then I can pass those on to Dave

Right. So the way it'll work is is like, let's say, I'm not saying you're doing this, but let's say you're at your place of work. And you have the headphones on which by the way, when I was a kid, you couldn't do that crap. You couldn't do headphones on when you're at work, you know? Anyway, let's say you have your headphones on in your children's workplace and your Yeah, your cubicle? Yeah, right. Yeah, yeah, you have in mind, and you're listening to us, but you can't call in but you want to sit and so you what you do is you'll stream crap and Jack will see it. And you'd be like, Jack those idiots that they're wrong. They're morons. And he he'll say, you know, blah, blah, who's much at MC bla bla says that you are you know, idiots, right? And then you can happen. Yeah, that's exactly how it's gonna work. And there's all there's other benefits this new website that you guys helped pay for? Is this true or false?

True. 100%? Sure. Yeah. I have a

caller. Oh, all right. Caller you are on the air.

Hi, this is John. Hi, Dave. Hi, Don. Hey, Jess. How's it going? Hi, good. My question is kind of for both of you. Done. I know you and I gotten a very intense conversation in New Orleans. In regards to categories of food. And I just wanted to know, kind of Dave's perspective. We've gotten a pretty intense argument about if a case study falls under the category of a sandwich. And I just wanted to know what Dave thinks.

Okay, listen, listen. Listen. Okay, okay. Okay. I gotta calm down here. Let's, let's just let's look at this from a number of different perspectives. Okay. Define sandwich Don.

I believe a sandwich involves two things of starch. Oh, rice, something in between. Whoa,

let's squish rice.

Alright. Arranged horizontally. I think you can make things with rice crackers.

So no, no, no, no, that is a no no, no, no, no, no, no. No. That could

make a you could make a what is it a

rich Kooij crackers with peanut butter is that a freaking sandwich?

Is matzah with peanut butter in between the sandwich

you know what an Oreo is a sandwich cookie, not a sandwich.

The sandwich is an additive as well as a noun.

Sandwich is a category of the way you stack for it can be a bad sandwich.

No first of all, you don't want to sandwich is sandwich is made here. Here's sandwich is with blue, red, blue, red,

blue, red, red. So once again, I go I go to the moths example then it is the the bread of suffering and as the you know, are you going to deny the Jews their bread when they're running away from the Egyptians,

two pieces of pizza flipped on themselves or they have frickin sandwich? Only if there's something

in between. But it's not pizza? Is a Killzone sandwich. No, because it's round. It's

like it's like a burrito. Burrito. Definitely not a freaking sandwich. Much like a wrap. Oh, hello

zone.

case you do not then because it's folded. Okay,

here's the question. What about freaking if if you if you were down to the last slice of bread and you wanted to make your sad grilled cheese, and you folded that last piece of bread in half with cheese and you've made it on a griddle? Is that still a grilled cheese?

If you believed in God, you would cut the bread in half rather than

butter even if you were an atheist with like, a iota of self respect.

Yeah, yeah, yeah, you know what I mean? It's like but I don't know this folded thing. For instance, a lobster roll is a sandwich and it's made on a split bun definitely not it's a freaking sandwich is a hot dog a sandwich them obviously not. I mean, in other words, it is a sandwich but it gets its own category. Right? It gets

its own category. The only only thing that gets its own category is hamburger

hamburger gets its own freakin category. What's the patty? What's a patty milk?

It's a kind of hamburger. Pet.

Horizontal versus vertical? And how you actually consume How would

you connect straight to vertical case did you

know that the hotdog is vertical or or long?

The split in the bread is vertical is what you're saying? Exactly. Okay.

So whereas a Italian sausage

so when you when you buy a crap or bundle when you buy a crappy hot dog freaking fun, and you open it too much to toast it because you're one of those people that toast their freakin hot dog buns. Right? And it breaks into two and you hit in them that crippled hot dog that falls through the thing. Is it now a freaking sandwich?

No, hold it sideways? No

because if it's fallen through, it's still vertically stacked. It's not horizontal.

But then if you have to like rotate it 90

degrees now

now you know you have a failure of a hot dog.

So the Oxford Dictionary, what do we think? An item of food consisting of two pieces of bread two pieces, with meat cheese or other filling in between them eaten as a white males?

So So would you say

that they know the way in which not a sandwich Oxford English Dictionary world renowned for being crappy when it comes to definitions of food or etymologies related to food or historical timelines related to food world renowned for being the worst? Where did he go? Where she go to life to life? The company subway, right? Do they manufacture sandwiches?

A sub is a subcategory of sandwich Yes,

even though they're not split all the way into anymore. Look, in the old days, they would take the knife and then I'll go championship Bishop, Bishop, bishop b and rip the V out and then the V would be a pseudo top to it. Now they just slice it in half because they're too inept to use the V slice anymore. And that's why if you get a subway now versus a subway 1520 years ago, it used to be you can eat them without it spraying all over the inside of everything. And now everything sprays everywhere, because it's