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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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.

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Hello, and welcome to cooking issues. This is Dave earlier Hoser cooking. She's coming to you live late live on Tuesday, the heritage radio network in reverse p2p And where is it? Where's Roberta? pizzeria? Where? Think it's Midtown. New York City right. Wow. Only Bushwick it's in? Bushwick. Join as usual. Anastasia the hammer Lopez freshing. From Chicago. How was it? Good. You gotta give me tips. I'm going to Chicago in a few weeks. All right, right. All right. Jack in the engineering booth. Just a reminder there. I'm sure she ate well, what did you eat? Well, no. Because you were with your sister and you were avoiding any food style people. Yeah. Last time I was eating out in Chicago two times ago, I saw a real dill weed in a in a Lamborghini who didn't know how to drive and he was grinding his gears while he was trying to parallel park in front of a veck.

No, man,

we don't buy a Lamborghini if you can't

drive. Oh, you know, this weekend she's going to Lollapalooza, which is in Chicago every year. And they have competing but not competing, but they have bands playing at the same time. So Paul McCartney is the headliner, and they have somebody playing at the same time as him, which I'm like, why would you do that? Then they have Sam Smith, playing at the same time as Metallica, and she's like, I'm gonna see Sam Smith.

Well, speaking of Metallica, by the way, but so so he can she can chime in, obviously. We got Paul Adams. The the he's the overlord of popular sciences. web presence. Is that true?

No, not something like that. Yeah,

or Overlord is not the right title. Baron, Baron. You gotta is Baron. What's higher? Barron's higher than Earl, right. Duke is highest. He goes Duke then King. Pretty sure. Well, I'll do Prince King. Anyway. We will use Metallica. Metallica over Sam Smith. Dude, Metallica they hate their fans right? I don't know I mean they're like they aren't the the anti piracy like the we're we're we're so we're so rebel but don't download our songs. Yeah, plus, I saw speaking of D bags and cars I saw like A 30 year old backward baseball cap like khaki short wearing dude, blasting Metallica out of his Ferrari, his brand new Ferrari in Connecticut. And he didn't turn the radio down when he's pumping gas. Jeez, what do you guys think about that? That's not good. That's not good. That's not good. I mean, I'm okay with Metallica. Right? But I'm saying like, what if he's like next to someone that hates that stuff? Right? This is what it is. Oh,

we don't know. It's in the South. How am I gonna know I hate it. Paul likes it. Oh, of course. Paul. Paul also, like super strong now. So what is it?

I just me chewing pickles. Oh, yeah, I know that flavor. It's not it's very similar to this Mexican herb. Like popolo almost? Yeah, I think it is. Really. I'm gonna look at the menu and I it's very, there's a couple of herbs from Mexico and a couple of other ones that have that distinct taste. It tastes a little bit not like it. It tastes like part. It's got a burnt transformer tastes like a phenolic kind of note. And so I always say hits me in my head. I think it's I think it's Pablo. But there's also Oh, Hassan's. It tastes a little bit like that. It was more of a staff role. Kind of a note. But anyway, that's what I think is conjured up. Hello, I just grabbed the what's up with the drop in knowledge? Nice job. It's why you keep me here on the show. That's right. I also have a caller on the line. Okay. Caller you're on the air.

Yeah. Hi, Davis. detacher calling from Brooklyn. How are you doing? All right. So I got two questions. First question is really quick, is that I'm reading your old post about forging in the South Bay. And you mentioned you're given an a book specifically about that. I have stocks in the blue eyed scallop and I was wondering are you referring to another one besides that or is that the one

Yeah, no, I somewhere I have the scans stalking the blue eyes. Scallop is an obvious classic. Which I think that one came after stalking. No was a scallop first and then asparagus. Those are his two classic works. I think it's America's first asparagus his first classic classic stuff. No, in fact, you'll give in for those of you that don't know like you know how there's a foraging movement going on now people everyone aware of this Yes. You'll Gibbons was kind of doing that before anyone kind of like thought it was cool. He was he was kind of you know, the man at the time. I think some like you know, like real crunchy folks maybe kind of started making fun of him because towards the end of his life, he started doing pitches for Grape Nuts cereal, so you can find him doing old Grape Nuts, cereal ads.

He was also in the King and I right

now, Brent Brenner. Yeah, so So here's how you tell the difference. Like the one is many parts of a pine tree are edible. You'll Gibbons and no, I will not let your people go. You will Brenner. That's how you tell. But they both died of cancer, interestingly, are not the rules. What Yeah, but yeah, you will unlucky name. So anywho it turned out he did some you know, you're familiar with the Outward Bound program. Yeah, so Outward Bound is I guess it's kind of like a boy scout II kind of thing where they take a bunch of kids and they throw them on these islands. So up in the Penobscot Bay up near up near Deer Island there, they would just take kids like like grains of sand or marbles and throw them out onto these islands, and let them fend for themselves for a couple of days. And you'll Gibbons actually wrote the forging manual for the outward bound thing in Maine. And I had, I never owned a physical copy of it, but I photographed it. Maybe I could try to put it now you know, back then it was like, you know, I was using my four megapixel digital camera. But you know, I can try to find it and put them up if you're interested. You know, it's he has some lines in there actually that I'd like to quote like he talks about foraging wild strawberries ever guys ever forage wild strawberries? Yeah, they're tiny. You know, I'm saying and they're, they're delicious, but they're tiny. You can't get enough and you'll Gibbons says in there. He's like, God certainly could have made a better tasting berry but he certainly never did. But I disagree. I think I find other berries more delicious because to me, berries become more delicious in mass quantities like what you want is a like a faceful of berry in order to get the maximum berry kind of effect but anywho in this in this little pamphlet you will given talks about like, you know picking wild rocket and like sand fear and muscles. Interesting brings up the point that you get sick of muscles really quickly. Have you ever noticed that? Have you ever eaten enough muscles to get sick of them really quickly? Not really. No?

Yeah, definitely one serving?

Well, yeah, so like if you're if you're on a beach and literally there are beaches up there that are like constructed of muscles on rock. You know what I mean? It's just like muscle on rock like so it's either you cut your feet with them or you rip them up and eat them. Those are the only two choices. And yeah, you can think of those sucker fast especially if you don't have anything to put on them but wild rocket although the rocket is delicious. Anyway. But Did that answer your question? Did you have a specific question about the Euell? Gibbons?

Oh, no, that I think I'll track it down. I'm gonna be on Vinalhaven and it might have been a library or something, but near enough, but it seems to apply to. I mean, it's in the same vein. That

Yeah. So if you're looking for it, it's it's pamphlet size. It's, it's non standard. It looks like it looks like it's folded and stapled. You know, like, what do they call like, oh, tag like, not cardboard. You know what I mean? That like sick paper back, and it's folded and cut. So it's longer. You know, it's very similar. Are you familiar with the? What's your name? Mary? Field guard books like? Tree finder, Fern finder. Track fine. Oh,

no. I'm starting with yoga.

Yeah, well, these ones. She's not a forger. She just is like, a tree and other kind of ID, which they're awesome little books because they fit in your pocket. But it's kind of that scale. So it's kind of longer than it it's like, it looks almost like, like a reporter's notebook. But sideways. It's like longer than his wife when you're looking for it. But I'll try to post some pictures of it. You gotta you gotta look for both that. Alright, cool. You got a

second question. It's kind of open ended materials to get your thoughts and trying to buy a stove, whether it's arranged just just the arranged shop or an entire range with oven, or a house upstate, and immediately getting into the weeds of all sorts of conflicting information about varying products and just curious your thoughts about what what you actually need to buy to cook it cook at home. And all I really want is expired firepower and reliability. And I don't really care about any anything else as long as tedious but it doesn't seem to be that there's that many products designed for people who just want to cook and have output that aren't just commercial ranges that will don't have the option of doing because it would violate my insurance policy.

Right. Right. Are you are you do is it propane gas electric? What?

It'll be propane,

propane. And do you have reliable electric where you are? Are you one of those districts? That goes out every two seconds? And if you do, do you have a generator?

I think it's really supposed to be reliable. And I have I have 200 amp service.

Okay. And are you going to get the big old propane tank? Are you going to use one of those Weasley one hundreds,

one of the big ones, whatever that whatever it needs. It's gonna it's gonna run the water heating system, there's gonna be a lot of propane.

Okay, so you can kind of go ape on it because like I have propane in, you know, in my place, but I like always get nervous about using it because if it runs out so I've never used my stove I exclusively use Tandoor like the griddle and like my oven those are the three cooking things I use up there but I would go I would go if you have propane to like to burn I would I would be you can't get commercial Hmm I don't know who's got the good high output residential burners because they're all just so weenie compared to the compared to a real

What do you think that there's some there's some some products that there's most of them don't have open burners but there's some a couple ones now that offer open burners and are allegedly higher much higher output my other issue is that the House has feelings are actually fairly low so I'm just wondering at that certain point that I'm gonna risk burning off the ceiling when

are you going to go are you have you have outdoor space here yeah obviously extremely big propane tank. I mean like your outdoor space yeah when I when I maybe might do in this scenario is out first of all on your oven I'd go electric just because they're they're kind of more accurate and if you ever want to do any baking and stuff you know and then you know if you have half gas half electric let's say you're going to then lease you always know you have one but the the I will go electric on the oven and for the stove. Yeah, I mean I just get kind of either the most powerful thing you can or consider going induction because especially if you're going to be doing like like in the summertime like any heating on that stove. I'd be doing that because like honestly most of the time in the summer you're going to be outdoors rocking the high heat you know that's what I that's what I'm that's what I find myself doing almost constantly and you can go totally ballistic on the propane outside if you go in propane I'm all charcoal outside just because you know whatever I am but not because I'm opposed to propane, especially if you were to put like actually is not true my deep fryers outside and that's totally fired on propane but you can plumb the propane over to like an outdoor kitchen area. And then you can just go crazy like you could do a fire pit with a propane start. You could do like a giant grill on propane. You can even if you want to. I like everyone knows I'm pretender all the time you came Paul. We didn't use a tandoor next time we use the deep fryer though. Yep, yeah. Now, is this helpful at all?

Yeah, it seems like there's not it's sort of it just seems like there's no good guidance for out there for for cooks there's all these like very there's a range is out there designed for looks and for people that don't actually use them

yeah that's why I hate them that's why I like I just void warranties and get Go Go Pro but induction

is that is that an option? Is that stupid because you know other people are renting out the towels I don't own the firm the house. Oh no

if people are gonna rent it Oh, no, no, no, no, no, you need to get boneheaded. Simple. He didn't I didn't realize other people were renting it. Get a boneheaded simple, get a boneheaded simple Propane Fire don't go induction, someone will break it, they'll put the wrong thing on, they'll complain they'll smash the pans down onto the glass lid of the induction CRACKit propane is bullet proof, it's just most of them suck, but don't buy like buy one that's you know, obviously get like the highest end home one that you can get, like, you know, whatever, Viking or I think Vulcan wolf also makes a fairly decent one, Viking makes a decent one. And then just make sure that they convert it right to the you know, to put the right orifices and the right Bezos into it to run the

CPU really, is it a good measure of the output? Or do you just really have that is that is it vary from stone to stone, I mean, what I mean

it does vary does vary a little bit in terms of like, there are burners that don't have the ability to use their full BTUs properly because they spray the heat around the pan. But you know, most like, like most burner technologies are fairly fairly similar in their vast inefficiency. The you know, the things that I would look for are the ability to turn down the turn it down low, because a lot of burners don't have the ability to go both high and low because they sputter out. And also like a good flame pattern, like a standard home burner with that like you know, with that little burner that's only like the size of like it's like smaller around than a tennis ball. Like that's like hotspot city, you know what I mean? Like I hate those things. But but also do not and here's another reason not to go professional, a good reason to go electric, you don't have to worry about gas pilots, if you have an electric stove, like gas, things are usually bullet proofed. But if you're up sorry, not stove oven, if your oven is electric, then you don't ever have to worry about the pilot having a problem in your electric oven. electric ovens pretty bulletproof on that. For the for the top, I think the gas is very bullet proof but don't get something with a standing pilot because then you have a problem. If your pilot goes out and you're not there, and somebody's renting it, just get you know, one of the ones with the click click click that can't be left on, you know, they have all the safety features in there because like you know, some other knucklehead knows, every year more and more astounded by how dumb other people can be, especially with your stuff. You know what I mean?

Kiki Barnum analog I got her for for cooking here that we're searching for.

Yeah. And also, like if you're going to do an outdoor thing, like, Don't go, don't go something super Bananarama is unless you can like lock it down and prevents someone else.

I think I think the outdoor, you know that you keep talking about all this stuff. And I think like, curious as you as you go forward with outdoor stuff that some of that that longer term, but you know, doing, you know, stuff with wood or charcoal outside and crazy stuff, you know, it's going to take longer than selecting it. So but I'm really interested in doing all that. One is sort of off limits, you know, beyond like, the kettle grill or something. Right.

Yeah, yeah. And it's, yeah, it's a hard thing is as I'm finding out as anyone will, is that if you're only doing it like two days a week, three, you know, three weeks out of out of a month. It's hard to get any anything like an outdoor kitchen build. We're working on it. We'll let you know what happens.

Yeah, yeah. I'm curious because I think you know, like, that's, that's the reason, you know, Cooking Cooking outside upstate as opposed to in a 90 square foot kitchen and a

mango. All right. Well, thanks for calling in. Hey, Jack. Jack, do we have another caller? Should we take a break? Sorry about that. Yeah, we can take a break. I'll take a break.

We'll be right back. Hi, I'm Steve Jenkins from fairway markets. I've devoted my idiot career to the old ways, the old recipes, the old tools, the old geography of where serious foods come from for centuries, and I've strived to make these wonderful things available to New Yorkers for 37 years. So it's a fait accompli for us to support heritage Radio Network, and I hope you will too, and I hope you'll keep tuning in. For more information, please visit fairway market.com. And we are back

Jack. I can't come back without Jackie molecules. Oh, yeah, sorry. Well, I got nothing for you. I do have a caller. All right. All right caller you're on the air.

Claire, Oregon calling.

Hey, John, this is John. Derek on. Everyone. Everyone should live with John Derek

now. Hi, John.

Hello, I have a question about Tom Collins is so I drink a lot of them. I love them. But unfortunately, my health upstate, they want to charge about a buck apiece for a lemon. So it gets very expensive.

I'm curious about why why is that the case? It's true. Why is it that citrus fruit is reasonably priced here in New York. And as soon as you leave, it's a freaking nightmare. Why is that?

No idea. I'm bringing a ton of it up with me. But even then it's getting a little tiresome schlepping around bags and lemons. So my question is, can we approximate lemon with some acid mix that I could use in the case when I run out of lemons? No.

No, okay, well, here's the thing. You could you could do like a like, a little bit. I mean, lemon juice for acidity is really just like a 6%, roughly 6% citric acid solution. So it's pretty easy. But I mean, what I would do instead is I mean, I would taste it, but you could, you could sit resize orange, it'd be a slightly different flavor. But you could just synthesize orange. So you would add 5052 grams of citric acid to a liter of OJ and that'll get you a lemon strength OJ and then it'll have an orangey taste but it won't have the lime taste cuz you're not adding Malick it'll be like on the lemon side of an orange you could do that and that would be fresh or alternatively when back here in the city, you can just take your lemon juice and boil it with sugar and do a lemon cordial and that won't taste like fresh but it'll it'll last you know forever you see what are the other alternative? The thing is with acid is it just things tastes like they've been made with acid if they don't have fruit to back it up and I don't know that just squeezing a wedge of lemon and will work but you know the or do you do it with the with the freaking little Barcelona sugar or do you do it with like old Tom gin? Like how do you handle the sweeter use simple like a human?

I do old Tom and simple.

Yeah. Yeah. You know, like all the Do you like those old school ones? When people put like actual like granulated sugar into those things? It seems like a freaking nightmare to me.

No, because even if they shake it a lot, you still that last two steps. You're basically getting a mouthful of

sugar. Yeah. And like, but they're supposed to be poorly carbonated. Right? That's how it works. Like it's supposed to suck. I mean, you know, carbonation standard.

I mean, I tried to use a super heavy carbonated vintage seltzer unless I carbonate myself. But the other option I thought if we did the acid, we could actually maybe do a carbonated one. But as you said it would just end up hitting like an acid is this point. Oh, you know,

you look that you could do you could just do like, like, but you're not using very much of the acid and then you're squeezing in like a little bit of lemon at the end like just a wedge that you could do that you're able to get away with. Because a carbonated drink typically has less acid in it then. You know then if you were to, because what's it got in it? What's a Tom Collins has got a full half ounce? Lemon, right?

Yeah, I usually do like two, three quarter half.

Yeah, it's even more so like he has but Well, the point being that in a carbonated drink would have a lot less and so the less there is there, the more you can augment with a wedge of lemon and and have it have it be done. But try the cordial.

Yeah, I'll try to like pick up pick up a case of lemons pretty cheap here in the city.

Yeah, although it was someone please explain to me why that's the case. Why citrus is so expensive up in the suburbs. Makes no damn sense, right? Yeah.

I don't know. I'll have to produce guy next time. I'm

up there. I think it's because you can't win. I think like like houses are cheaper there. But produce is more expensive and you're not allowed to win. That makes sense. Like if you can afford to live in the city, then you're allowed to have cheap vegetables. Does that make any damn sense?

You're gonna grow lemons right there?

Oh, well, yuzu? Probably cow I'm going to do I'm going to do Rangpur limes once they're back. The place I want to get them is not available. I have to learn how to do it. Everything takes years now this Rangpur limes, Yuzu and Kalamunda into the three that I want to do. Because I like

him. What do you do with Callum London's

in make drinks? You know? Like, I think it's the same as Callum Montes right. Are they slightly different? Maybe they're slightly different? I don't know. I can't find it. Like what Anastasia and I were using in Tokyo this sudachi. If I could find a tree for that. That'd be lowballs Yeah, so dacha is great. hdaci is delicious, but it's so expensive. It's not as memorable and useless things and they were like, when they told us how much they cost. We were both like they were like, because they're the size of they're smaller than that ping pong ball size right? And they were like two bucks apiece or something like this. Crazy.

All right, well, I'll try to cordial and I'll report back all right. Cordial face.

Let us know what happens. Thanks, guys. John Derek. This is for you. Oh Paul Brock. Paul brought some stuff which he because he said what are we going to what are we going to test? What are we going to do? I

missed your birthday. Oh, gotcha. We

have a microwave here. What I have in my hands people and is this going to be the new cooking issues of a Jedi? You don't have a Jedi has never paid us a dime Do you know that fat you know fabulous or Israel name is Fabian von hausky and Jeremiah stone of Contra. And while they're you know there are restaurants down there. Do you know that they had a Wall Street Journal article where they used a freaking the Jedi? Did you see that? They went all the Jedi Wall Street the Jedi? I think the Jedi is like the huge huge thing you know, I think we're gonna do I think we're just writing. There's not a video I think oh, I don't know. I don't know. You know, I feel that like because of your buddy Claire there we were riding the jetty that well I don't know where before. I think we're riding the wave and then you hit it right? You know if you go too early when you're surfing you don't go anywhere. If you go too late. You don't go anywhere. You got to ride the wave. Anyways, you're gonna go on the master wave what we have here apparently I looked this up after you mentioned it. One of the famous late night comedians, maybe it was called bear or something. made fun of this a year ago but I don't know if you ever used it. This is the rolly the rolly vertical cooking system for eggs. Now everyone here knows I'm a fan of vertical grilling when it comes to the tandoor oven. Yep, but we have yet to see whether I'm a fan of it's called simply perfect eggs. www dot try rolly doc. Oh, we have eggs here. But we do have a microwave.

Does it require plugs in it plugs in we can do it live verse.

Oh my god, it has its own heat source. Okay, so people as I unbox this, as I unbox this, which is by the way, the reason I own this is because Paul brought some drones up to mine. You see that kid in Connecticut who hooked a gun up to his drone? Yeah, yeah. Anyway, he lost his drone at my place and I found it the other day, is there a good culinary use for drones?

Mythbusters use one to slice a chicken. What with the rotor to prove that it can cut flesh. You'd need to be very good at your drone control to actually productively slice up a chicken to eat it a cooked chicken or raw chicken.

A raw chicken with a drone. Yeah, but why? And it maintain its altitude while it was slicing the chicken?

I think it was just a disembodied drone rotor. rotor is powerful enough to cut flesh.

That's cheating though. I want to see the rotor fly and like the cabin I don't want to see the cavity but like in a movie style you would want to see it decapitate people like our job still remember our job okay. Yeah, I'm holding it looks like an overgrown coffee thermos with a tube let me see whether it smells foul. It's relatively neutral now has this ever been a there's this? It's it's never been kissed? Brand new brand new. All right. Do you know the instructions on the stasis reading the instructions pause and outlet behind your thigh and I'll say crack

open when the two large eggs directly into the cooking chamber

after I plug it in or

you know plug it in.

Plug it in alright. Plug it in first. Yep. All right. And did this somehow know that I've that that I

did turn the red light will indicate power is on okay. Green light turns on for the very first time the rolly is ready for use

you just have Madonna's Like a Virgin go through your head when you said for the very first time.

Does it want butter? I brought a pad of butter everything wants but once

a nondescript stick oil spray no it doesn't.

It says not to use butter. This

is a no it doesn't say don't use

better butter. Bitter bullied infused butter.

Oh we're gonna Okay So Paul found these these boletes now as far as I know most boletes are non poisonous they're safe to eat but he took it to a mycologist expert

no I looked on the internet. Oh Jesus and it says if you have something that looks just like a porcine Take a small bite. If it's violently bitter, it's probably not a porcine it's probably till opolis Velious the bitter bully. And that's what we had that

bitter bullied. That sounds like a really good band. Jack. Would you be in a band called bitter? bulliet Maybe I'd produce for them. What about boletus Edulis I like that. Yeah, porcine that's good but the it's not porcine put boletus Edulis Anyway, point being Oh, it's stinking up good smell this smells like like an RV or Yeah, or like

a Mexican herb.

Man, it's got that it's got that. You know, you know when you like get like a bunch of vinyl crap and you're about to blow it up for the first time. You've never purchased anything vinyl like a beach ball.

Oh yeah

yeah, yeah it's just what it smells like here starts put give with here Yep. Well, we're waiting for Rowley to heat up maybe we should answer a question Paul. Maybe you can weigh in on some stuff that you think was way to tell us about later Bolete butter. You liked it? How long ago did you eat it?

It's great. I ate it yesterday and the day before and it's

just the aroma right so there's no there's no even if it even if you misdiagnosed it, there's no possibility of

right. I didn't let the bully come in contact with the butter but I kept them in a jar together. So the butter picked up that delicious, porcine esque aroma of the bitter volley.

Are any of the deadly poisonous mushrooms? Do any of them have a good flavor? I mean aroma rather. They do Greenland's on Eric it says yes in here. Really? Yeah. Yeah. So here like you can make Amanita here let's do it. Let's do it cuz they're gonna kick us off to

Oh, don't don't eat the ones that stain blue when you touch it. She says bullied stained blue.

Now now It smells like a mix of vinyl and bullied. You should swirl that around. Because that just says to do well,

I mean you don't have nonstick oil spray.

Well, isn't this fundamentally the same as nonstick oil spray? Okay. Oh, now what do two jobs take it?

You can use the pack do to hurry hurry.

It's cooking. Oh, Jesus. Oh, wow. Do you see that? Did you hear the Bloop? Hans I can use the packer use the use the packer

There you go. I get to know take it out. All right now it says Wait 6868 minutes.

That's the whole show or I'm gonna put it down Paul tell me when it starts working on something I'm gonna get these. I'm gonna get these questions up we'll hit when he says are fully cooked egg. So maybe we take it out. I don't think you take it out. I think it takes itself rise. It rises from the mist. Okay, now downloading the downloading the questions what you were brought something else to test as well.

Yes, I also brought some gelato.

But this is you said this. You want to tell people what this is?

No, no. Oh, no. They can't taste it. And then you tell

all right. Well, you told me so I'm gonna have Anastasia taste it. It's not ants, or fermented. Quite delicious. Of course you find so strong and delicious.

It's almost as delicious as stalling.

That is good. I don't think she'll guess. I wouldn't guessed. Alright, that was really, really. You're really Fanelli

mushroom. Candy got mushrooms?

I've never actually had the candy cast before. Lactarius Rubis, I believe. Right. So we're waiting. We're waiting in the last couple of minutes for our eggs to rise. Ron writes in. Hi, Dave hammer and the booth and Paul Agus, who didn't know you're here. I recently cured lardo that is now hanging in the wok. And it was just now that I realized that I accidentally used insecure number one instead of insecure number two, what happened to my lardo? Is it safe to eat? Is there a way to recover? Thanks, Ron. Well, yeah, it's fine. You know, I don't really think nitrates are so what you do. They want you to use a night rate a nitrate a longer lasting nitrate, like you would use on a country ham for the lardo instead of the shorter acting nitrite that you would use something like a bacon or sausage. But the fact of the matter is that, you know, you're carrying the fat there anyway, like the all you got to worry about is like a little bit of meat that's going to be on the outside if you don't trim it. So I don't think it's going to be a problem. You know, I looked up and I couldn't find a single case of botulism in in lardo, not a single one, it couldn't find it. And in fact, I think some people cure me. I know people cure hams just with salt, and it goes through the fat and it's fine. And so I think especially on it gotten a whole muscle or a whole fat. It's not really a whole muscle, right? Because if no muscle, whole fat, unrendered fat thing like that, I think you're going to be fine. I mean, listen, as my, as my son Booker says, If I die, it's your fault. If we're dead, it's your fault. And like, I can take that I can do that. But you know, don't don't blame me if you're dead. But my feeling is, is that I feel fine eating it. What do you think? Yeah,

insecure. Number two breaks down into insecure number one, right? The

only the only problem would be is if you were to not have it there long enough. You know what I'm saying? Because it breaks down so fast that by the time it penetrates to the middle of your product, it's not there anymore. Yeah. But there's no botulism in there because it's a whole muscle cut. Right? Yeah. Anyway, and there's no meat there. Anyway, whatever. Hi, Dave, Anastasia and Jack. This is Chris from the Bay Area in California. I made it to Booker index. Last time I was in New York and was the highlight of the trip. Very nice. Thank you. I recently discovered the show. We've been enjoying it every week. Thanks for taking the time to share what you have learned. I'm a home cook and I like to batch my lunches each weekend. I can generally invest a bit more time on the batch and then eat better than average food for the rest of the week. I'm having a problem with the strategy though, when using lean meats like pork loin and chicken breasts, the first rule is don't use those meats. You wouldn't have a problem with pork loin if you didn't use it. You don't I'm saying Paul, that's true stars. What do you think? Did you ever wonder that stuff when you're out the pork line? Never. It's always overcooked and dry. Right and terrible. Always. What do you think, Paul? Yeah, yeah. Anyway, I'm not saying I'm not saying it can't be good because it can be good. I'm just saying it's mostly like mostly it has issues anyway, how we looked at those eggs. They're they're coming up to be done in like we've done in time. They'll be good, right? If everything's gonna come together, everything's gonna be perfect. Okay, everything is awesome. Okay, I can usually get them pretty tasty. Oh, here after cooking them I let them come to room temperature. O'Hare. I typically Brian them with salt which you need to because they're dry and then season and grill or broil them after cooking. I let them come to room temp for 30 to 45 minutes and then I refrigerate. I can usually get them pretty tasty the night of cooking and sometimes the next day. But by Friday that cold slash warmed over slash leftover flavors are nauseating. Do you have any advice for pairing or holding lean meat for five days at a time? Yes. vac it like what your oxygen is? Oxygen. Oh, I've read the off flavors has something to do with fat oxidation. Occasionally, it seems like a starch stick in sauce code does help. I found experimentally that fattier cuts such as chicken thighs don't seem to have as much of a problem but seems contrary to the fat oxidation thesis. I know what you mean. But it is true does seem contrary but I know what you mean. You know what I mean? You know, saying yeah, I think it's because there's no other flavors there to back it up. So the fat anyway, whenever I do like fattier cuts, but also cook a fair amount of lean cuts. Also what projects are in the works, I'm guessing the center fusion I'm looking forward to it. More news soon right. So my package next clarify juices are nice, but massaging the sack is getting old massaging the second never gets old. Never. Also, is there some way to funnel money to you guys more directly. I assume that buying books and other products only result in a relatively low margin making it your way. Thanks, Chris. We'll start and I will definitely think about ways to funnel more money our way but on your lean cuts problem. I suppose since you're doing lean cuts, you don't want to submerge them in oil which is a good way to do it right submerge them in oil in a bag and evacuate all oxygen and you're going to be good or backpack or if you do if you pre slice the backpack or like Zippy with like some sort of sauce and then like freeze them out then that can thaw really quickly like inside of like a couple of minutes What do you think probably got any good suggestions

I would just back as is

back as it's it's vacuum storage problem and opening and closing. I would pre portion what you're going to use and then and then back them down and use them during the week rather than up close up close up close up close and you definitely don't want to reheat on heat reheat on heat that's going to hose you like mega fast. It's like portion by portion kind of a kind of a switch you know I'm saying

but in the long run use fattier meat in the

long the long run solution is to use is to use fattier meat Okay, listen, we're getting we're getting kicked off the air here but so we're going to have to grasp the egg has got it the eggs gotta rise steams coming out rise do I have to do anything to Assad? You read the instructions. It's going to do it on its own. Why isn't it rising? Did we not have been six minutes? Did we not beat it? It's got here Paul, hold this and I tried to candy calf stuff. Should we take a video of this another time another time. Well, we will discuss the results on next week's cooking issues. Thank you Paul for coming. And we'll come back with I'm just gonna get these eggs it's not gonna make it in time Come on. It's gonna be horrible we didn't solve it's gonna be the worst thing in the world is this is an enemy of quality. Paul has given me a machine that makes me the enemy of quality, which I appreciate. I'm sure it does for tubular egg to like tubular egg grabs

anyway for you mix crackers with the eggs. I believe that's one of the recipes.

Oh like Oh, may I? Alright, well, they really aren't kicking us off the air but we will give you the results. Thanks Paul for our rolly eight machine cooking issues.

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