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,

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Hey, what's up this is Jack Inslee, host of full service radio. You're listening to heritage radio network and broadcasting live from Bushwick, Brooklyn, if you'd like this show, visit heritage radio network.org for 1000s More

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking news coming to you live in Bushwick Brooklyn on the heritage Radio Network joined as usual witnessed after the hammer Lopes How you doing stuff. But also in the studio. We have special guests. We have Jack Tran from the bar and say Hello, Jack. Hi, Dave. How you doing? We have Jackie molecules in the engineering booth. Yep. And Harold McGee here from California What's up call your questions. 27184972128. That's 718-497-2128 How you doing? Very well. Thanks, Dave. Nice. And Jack had you served on Jack was at the Jack did the cocktail apprentice program Jack? Not? Molecules. Yeah, I'll be molecules. Yeah. Or Jackie? Jackie molecule is a jack SRAM bartenders, Booker and DAX intrepid bartender, Booker. Dax was just part of the cocktail apprentice program and tells the cocktail. Just got back. Did you survive? Just barely, Dave? Yeah, it's a they're a, let's say hard living group of folk.

It certainly is. Yeah. But it was it was a lot of fun. I learned such an incredible amount. It was a fantastic experience.

Nice. Nice. All right. So Harold, you got you got anything to anything to report what brings you to our fine, fine city.

I came to visit the CIA up in Hyde Park. They have a new culinary science program. So I was finding out about that. And then came down to the city to catch up on what's happening here.

Now culinary science as opposed to Food Sciences more like your alley, the study of delicious.

Yeah, the study of what cooks do to make food for people rather than what industrial factories do to make food for people?

I see. I see industrial, industrial factories. All right. So let's get to some questions. Let's see what we have here. Started. We answered the question on root beer. They don't remember whether I answered the question on root beer.

I don't think so things, man. All right.

Rob handle. See, I never know whether I've answered it. And that's here. And that's got to answer it again. Anyway, so I'm sorry if I already interested answered it. Rob Handel wrote and he said I was the guy that called today about running root beer in a trash system. Of course it was like a month ago that he actually called because I'm so behind. But I had bad cell service and got cut off. I'm aware that the persistence of root beer flavor, and I'm willing to do To cater corny keg or to as well as the lines to the cause. I've had a couple of main concerns other than that the recipe I developed has about 20 herbs, roots and spices and generates a lot of sediment. What's the best way to clarify this so I won't have major filming issues. I'm also working with space constraints where I'm able to safely sanitize the corny keg, pour in the boiling soda bass, then seal it and keep it at room temperature would I need to sulfite it to ensure it is safe, I would run it through a cold plate to chill and ensure carbonation. Any other concerns I should be aware of where about when setting up the system. I'm looking to have root beer and sparkling water on tap, then rotating a seasonal soda on the third line. You are talking about doing a hot fill. And not to be confused with anastasius frenchville. Right. And I think that's going to work fine. You see any problems with that like as long as the yeast is killed, the co2 lines not going to bring yeast into it as long as you get no back contamination or backflow you shouldn't have any problem with the hot field. Just wait for it to be super cold before you carbonate it. Yeah, anyone, anyone, anyone you know that stuff you want to it. I'll give you a couple of words of advice since that's what you're here right. Boil the lids, make sure everything that touches the inside, including the lids is is boiled. Pour it in boiling cap and immediately flip it upside down and let it boil the top of the thing before it goes. And then if possible, blow a little bit of stuff through the tubes to make sure the tubes are sanitized. While this stuff is still hot to kill everything. Ain't nothing that kills you got to grow in the soda. What's going to happen is you're going to get yeast and other sorts of kind of things that just make it either either reduce it residual sugar increase its alcohol content or make it nasty, right?

Yeah, I mean funky, funky fruity nasty. Not not horrific. But yeah, know what you want.

Yeah, root beer ain't your funky fruity, nasty kinda kind of beverage. Yeah, although funky, fruity nasty. Can you make a cocktail called funky fruity? Nasty? Absolutely. Dave, I was already thinking about nice. Got a call or whenever you're ready. All right, so I'll finish it and we'll get the color. So on the foaming. Okay, I'm just gonna put this out. Here you are, as we used to, say, the trade s o l like, like, first of all, anything out of a keg like that you're gonna have more foaming than you would out of like a bottle service. But also all those barks. Not only you have to get 100% clear which you be totally clear, meaning no particles, which you could do through a number of filtration methods, or even probably with a clarification step if you had to, but that's not going to get rid of the kind of surface active crap that's in barks, and roots that causes things to kind of foam up on it. So it's like it's just you're inherently foamy kind of situation. The good news is, is that root beer is a relatively low carbonation foamy product anyway, that's why it's root beer and not root IPA. You know what I mean? No, yeah. All right, caller you are on the air.

Hey, I heard last week that Harold McGee might be on and they had a question that I thought he could perhaps answer. I've been steering a lot of my food lately with the Sears Hall. And I was reading on on food and cooking. Specifically this section on I think it's heterocyclic, Amiens, that are created during the steering process or high temperature cooking.

That's the first time that's been ever been easier. Go ahead. You're the first time first person has ever mentioned heterocyclic, Amiens on the show. And so I believe you deserve a price. Go ahead.

So I was just wondering, is it smart, like from a health standpoint to pair seared foods with something that is any oxidants? Like a drink or something? Or is it just it's it's not that that important?

So I would say I mean, of course, there really isn't good scientific information about a question like that we can only sort of extrapolate from the knowledge that either heterocyclic amines are formed in high temperature processing foods, and they seem not to be good for us. And so you probably want to minimize intake. And then also, I'm not sure that antioxidants per se are going to be helpful, because these toxins are toxic, not by oxidizing things. It's by reacting with, with important molecules like DNA and RNA. But I think what it does make sense to do is to eat that food with, as you said, a good drink with all kinds of complicated other materials in it, but also vegetables and fruits, which have all kinds of stuff that we really don't know about, but that is probably going to be there, if not to counteract the activity of something like heterocyclic amines than at least dilute them so that they're less likely to cause problems. So I think bottom line just having a meal with lots of different elements, To it along with your wonderfully seared food is the is the way to go.

Yeah, my favorite that would be a glass of nice glass of red wine. Yeah, yeah. Yeah. Which it may or may not do wonders for your heart, but it does wonders for your soul. Yes. All right. Well, thanks so much for calling in. Yeah, thank you. All right. Bye. All right. So here's a we didn't answer the agarn little question. Yeah. I might as well get to it. Yeah, remember the old ag our noodles that people used to make like Johnny used to make them and fron made them and they would get keep the Ag are kind of in a warm state and then put it through a tube in ice bath. Yeah, so I think someone's writing about that. But let's find out. I don't even look it up. Because I was like, I got noodles. I don't need to research that I can do that in my sleep. I had a question about a recipe. I'm piecing together. I wanted to make spaghetti and red sauce. By the way, spaghetti. I had to learn. I'm gonna know more of a Jedi Commons today. Although I had some people write me and I wanted to make a spaghetti and have you used it for Jedi? No, no, no. Jack, do you wanna have a Jedi?

I do not own a Jedi.

I do not own a the Jedi.

I use one. I don't own it. Now it's like, you know what it is though? Right? No, I don't. Oh, oh, time for the talk. All right. I said I wouldn't do it. But what happened? Okay, so like, you know, the you know, the like the Ben Renner things that like you can take a potato and turn it into like a large strip or it can make shreds. Yeah. So if you if you were to take that and make it less expensive shape it like like an oversized pencil sharpener. That could let's say take a cucumber sized thing. Or even maybe even a daikon. So the and you can twist it. And it turns said, stick shaped. Yeah, item veg into strips. And so someone's like, those are kind of like noodles. Maybe I could use a weapon noodle. And so instead of just calling them kind of threads or filaments decided to say they are spaghetti, which in fact, they're not the same shape as Spaghetti. Spaghetti is what shapes does. What shape is spaghetti? None of what shapes the cross section. Yeah, it's round, it's round. Does the Virginie produce round things? So does it produce spaghetti? Could it ever produce spaghetti because spaghetti is not merely pasta in a long form people spaghetti has a freaking cross section. But someone in their in their infinite wisdom, decided that this is just like a spaghetti maybe they're thinking of spaghetti squash, which by the way, I think used as a spaghetti, whatever. I'm not gonna get into it because everyone here likes spaghetti squash. I'm surrounded by spaghetti squash lovers. But they decided they were going to call it a VA Jedi of the Jedi. And the the non brand name of the Jedi is spiralizer. And so people have written a lot of people actually, as it turns out, have written cookbooks on spiralizing vegetables because the majority people won't let you let them use their name because they don't want to we look we're the Jedi don't want to become the Kleenex. spiralizers All right, you know what I mean? That's basically what's happening. So you've never used one any thoughts?

I need to go out and get one.

Wow. I'm sure someone listening to this would be more than happy to send of the Jedi you

know, are this sponsor? Yeah. What's going

on? I don't know, man. I don't know. I don't know. They wouldn't touch with us. Yeah. Anyways, I had a question about recipe on piecing together. I wanted to make spaghetti and red sauce with the flavors of it. Tequila Sunrise, Jack even suspects for tequila sunrise to

sunrise. Two ounces. Repco. I don't know they don't do sunrise at the bar. Yeah.

Yeah, right. Yeah. But you have to keep it all layered so that it looks like it's a sunrise or sunset sunrise.

Sunrise. Yeah.

It should really be like, if it's sunrise. It should really be like, creamy vet. Because sunrises are not. They're like bluish gray. Sunrise.

I don't think that would be incredibly delicious, though. The Grammy vet

I think I detest it. In general. I think it's I mean, like, I'm sure somebody likes it. Not me. Like do you like criminate? Not especially Harold. Do you like here? No. Do you like fruity pebbles? Fruity pebble Z. You don't know Fruity Pebbles? I don't know. It's the Fred Flintstone branded cereal that looks like aquarium rocks like multicolored aquarium rocks. Anyways, like It tastes just like that. But somehow fruity pebbles at least has crunch. Anyway, I'm not a fan of the saying. Okay, so I think it's actually to call it a tequila sunset. I'm just gonna go ahead and say that okay. How do you think the alcohol in the acidity the OJ would affect the amount of Aguilar you would need to add to the liquids? Look, as long as you're not going above like Nang and like 15 20% ABV I know, you might need to add a little bit of extra egg or maybe but not but I mean technically you should technically wouldn't because whatever it doesn't matter but I wouldn't worry about it too much because I wouldn't put the alcohol level that high anyway, one thing I will say is you cannot have something that says I high alcohol and boil and sufficiently hydrate the Aguilar so you will need to hydrate the Ag bar in the juice slash whatever water base started cold boil it let it simmer for a while for a couple of minutes. Then you're going to want to temper the alcohol into that mix not the other way around because you don't want to get pre adulation and then you want to keep it warm enough to put it through whatever you see or whatever it is you're using and make the noodles The noodles. I was also wondering how you think the texture would come out the egg our noodles, frankly, they're a little brittle and they break kind of kind of easy. So you might want to switch or add like a softener like a texturizer to it. Like it's not specifically something that people use for it but like LPG or any sort of like softening thing is going to make it a little more spaghetti like yet Plus I'll see you never make spaghetti with this either because the noodles are always a bigger thing they're more like Udaan right you know I'm talking about these like these Agra noodle things a little more like Udaan but I would follow you know any of the Martin lair still puts out the text what does he call that thing? The textures? What do you call it thing? It's like a compilation of every chef's recipes on hydrocarbons he still puts it out just check and see what kind of egg egg on noodles learn that when and see see what happens there. All right, Justin rhodian off from Palm Springs on an anti griddle Hello Dave mustache mustache yeah mustache if you remember how many years I worked with these guys seven can't get your name right. Oh, he's years later this Tassia Jack and whatever interlopers. Oh what what up Harold McGee is now an interloper. Jack You count because it's double Jack. He didn't say Jackie molecules and he said Jack, as I was searching the interweb for instructions on building my own anti griddle, somewhat unsuccessfully i For those of you that just you still make them to Philip presses to make the integrals. I don't know. I haven't seen him in a long time grant Aikens who you know from Alinea, and aviary, and next, who by the way was at tales of the cocktail and paired a cocktail with seared beef. Yeah, yeah, yes. Yes. Not for its antioxidant properties. I don't think so. Yeah. And he brought the giant porthole which holds like something like you know, it's like a frat party should get that thing it was like how many gallons Did you say it held?

I want to say said 70 liters. Something. Yeah, something ridiculous.

A lot of cocktail. A lot of cocktail. A lot of cocktail. Big, big freakin what's it called? porthole? Yeah. And he was blown as to caramel balloons and whatnot. Yeah, fun. Do you think he had a good time? I don't know. Oh, yeah. Did you see him at any of the parties afterwards? No, No, me neither. I didn't really go though. I was like, I was like, holed up in in a closet as I as I want to be. Anyways, so Philip Preston made this thing. Anti griddle for Alinea way back in the day. I don't know what he made it for. My impression was he made it for Alinea when they were opening? Because I guess it didn't have ln it signed liquid nitrogen or something. And they wanted a chilling technique. Because remember, at that time, which was at oh, five, Alinea, some somewhere around there? Yeah, yeah, that was a interesting period of time in the US because the the guys that in Spain were already like, you know, using liquid nitrogen like it like it had no cost and like, you know, fron had, like, you know, five doers of it in, you know, in like, you know, Danny Garcia was like, you know, just like, you know, whatever, turn on the tap and walk away from it, like, you know, like California five years ago with water before you guys went totally, totally dry arms. But so anyway, I think he wanted a way to replicate some of those effects without having to have liquid nitrogen. So the anti griddle is in effect, a flat plate that chills things down. And the big thing that grant used to do is he used to make like cram on glaze, pour it on the thing, stick a stick into it and make little Kremlin glaze. Lollipops. Lollipops. Anyways. Wow, that was a long tangent. I have an unfinished question yet. I came across a forum in which someone was discussing creating a high pressure environment. So you only use now the question is not even about the griddle. Interesting. I came across a forum in which someone's discussing creating a high pressure environment inside a pressure cooker by putting dry ice inside. It's got me wondering if that technique would work for rapid infusion in the same way as an easy canister but on a larger scale. I've heard most of your rants and raves concerning the pressure cooker so you're the obvious one to come ask. Assuming I haven't modified anything on my cooker. Is it safe to try? Now? Is it safe to try? Is it safe? Well, whether or not safe to try depends on how fast your pressure cooker can eject the excess pressure and how much co2 You put in how much dry ice you put into it. I'm gonna go ahead and say no plus also you can't modify a pressure cooker to withstand much more than about 20 psi because the side gaskets will blow out. There's there's three or four safety features on every pressure cooker. And I wouldn't you're not going to get it above about 20 psi and you're pulling I'd have to go back and look at my charts and liquid intelligence to find out but in an EC you're getting like 60 7080 psi. What you want to do is get a corny keg get a corny keg and you know you can use co2 You just have to wait for it to flash off but it'll work much like nitrous we have to wait for it to flash off so it doesn't have any pitiless left when it's done. But I would go corny keg and then you could do five gallons at a time and you can get it corny kegs still for you know, not very much. What do you what do you guys think modify the pressure cooker? No, right?

No, I'd be worried about you know, condensation freezing up in the in the valve. Yeah, I'm just kind of blocking it. So you so I wouldn't mess with

you ever have one of the other safety features? I've had them all fail on me. I've had I've had every safety feature, vent one way or the other on more than one occasions? You know what? It's not pleasant. But not not pleasant to

Dave. Anytime you're saying something is potentially unsafe, and you're saying it, I would highly recommend you do not do that thing.

Yeah. And there's no winks and nods here. It's just not a good idea. And I look, I'd be willing to figure out a way that I thought it would be safe. Except for the fact that I'd also don't think it'll be effective. Because you're not gonna be able to get the pressure high enough. Yeah.

Hey, Dave. Yes, weird question. Email to heritage just now. Greg in Queens who says Harold sounds like the nicest guy on the planet. But does he have a freaky side?

Whoa. Should I let the Stasi answer that? Maybe? What? Harold so why don't you describe to us? Your your your freakier side?

No

I'm not going to

just have Harold come to tails with you next year.

Harold has been details. He's been a tails. It did you

see the freaky side? That's the place that comes out.

Oh, oh, no, no, you didn't? Hey, you know? Yeah, well, you know, we gotta take you to Vegas and I'll know then stays in Vegas. You know, I've never been to Vegas. You haven't? Nope. Wow, that's kind of a crazy question. Yeah, who did it say? Who was

raised in Queens? Greg. There you go. Greg.

Greg, so take it take it as take it however you want but you're not going to get anything out of them on on the air. That's for sure. But in fact, I will say this and stars you could back me up on this. He is in fact the super nice fellow that you hear hear on the radio that's like legitimately that's legitimately the the herald that you will you will get if you meet him in the real life. Oh, Justin glassing you sent in a PSA because stars nine to get off our butts is your next book should be called enemies of quality. We're still working on a t shirt. You know about the enemies of quality? Oh, it's an enemy of quality is someone who does things to hurt the product like like food or beverage in a way that she just, you know, like, not so much purposeful but just neglectful. Most enemies of quality are just neglectful

because they're not looking out after quality. I mean, that's right. Yeah.

Yeah. Like Like imagine buying a loaf of crusty bread and then putting it in the fridge would that person plastic bag? Oh, wow. Yeah, because it because of the what do you what do you like these modified plastic bags that allow for venting? Are you still worried about right after baking put in a plastic bag Devil Satan? Yes. No. Yeah, horrible, horrific. Terrible. But like, what about you? Do you like these bags with the venting things or? No?

Not really. No,

no, first of all, Harold lives in like one of the like, one of the greatest places for just keeping things on the counter. Like in San Francisco, you can just keep anything just like on the counter, right?

Oh, you can but I mean, the I mean, it's not as humid there as it is here right now. But it is like 50 60% which means that the loaf of bread is going to get the crust is going to suffer with time. But there's nothing you can do about that. Really, except just keep keep the bread as optimally as possible for the whole loaf and then crisp it up in the oven.

Are you also suggesting that people eat their bread in a timely fashion?

That that is advisable to although these days when people make these gigantic you know, like four pound loaves, it's hard to do that but

you have a day Yeah, that's why I like it when people sell quarters. Yeah. So what are your thoughts on bread boxes?

Um In my experience, they're great for if you if you have a kitchen where there's a lot of traffic in and out and it's nice to kind of Keep it out of the way. But I'd like to just take a a paper bag, cut cut one part of the loaf, put that facedown on a cutting board and then just kind of put a bag paper bag loosely over the top. And it doesn't look as nice as a bread box, but I think it does about the same

day. That's the Harold McGee bread box right there. You want to take a commercial break and come right back? To me, yes. All right. Jackie molecule is coming right back with 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. 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 cause 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 Heritage Foods usa.com for more information.

You gotta slit their throats to save them. It's true. And welcome back to Cooking issues with Harold McGee. Harold wants to say Jerome tell you give me some true Trudeau. Nice. Right? McCain? Maybe you can do that. Would you be willing to do like a Hey, Jack, you want to get Carol McGee? Maybe you can say something nice about the radio station? What do you want? I don't know. Maybe he would. I'm kind of calling him out. I didn't ask him in advance whether he'd be willing to.

Maybe he'd say something nice about us. I don't know. I don't know.

Sure. Sure. Give me a script.

He's like, I have nothing that I actually want to say. That's nice. But if you have something nice to say, I've now read it. I don't know what you need. Oh, that's gonna help out. All right. Nice. All right, Sam writes in. Hi, guys. I'm trying to create a mother of vinegar just for kicks. We say it's like mother of all vinegars. It sounds like. Yeah, vinegar mother. What factors affect the size, speed and appearance of the mother's formation, by the way, I saw on a video and this is my new thing. This is amazing. For those of you that aren't allowed to curse, like, let's say you're around small children are in a place. This guy had an explosion happened right next to him in a video, you know, the kinds of videos I watch. And he goes, Mother Father, I was like, genius. How have I not thought of that before? If you use that before, guys.

I think I've used it a couple times. Father,

like I can use that in front of the kids, which is genius anyway, and then what maybe Oh, yeah, vinegar mother anyway. Wine type vinegar type vinegar, starter, light heat cetera in par ticular, will a mother be able to form in a small glass vial help?

Small glass vial isn't the the ideal environment because vinegar mother has developed at the at the vinegar air interface. And if there isn't a lot of space up there. If there isn't a lot of surface area, it's gonna take a lot longer. So I would suggest a broader neck vessel of some kind. Yeah, also, temp temperature is pretty important because vinegar acetic bacteria. kind of enjoy a moderate temperature. Not too cool. Not too warm, like 20 Celsius 70 or so. Fahrenheit. So if you can keep it in a place like that, that helps.

And you want to cheesecloth, the top of it so that you don't get the vinegar to be vinegar flies and what else? You got to get the alcohol content, right?

Yep, yep. Yep. And I would something I didn't get a chance to look into. But my bet is that white wine or something like that would be would work faster than red, because you know, red wine has all those funnelflix They're probably to some extent, antibacterial. And you might have to overcome that.

I'm sure someone's done the study, right? Yeah. Have you ever had the people who like we had we made a kombucha and the Kombucha is Excuse one's got a lot of alcohol in it because of the way we made it and you taste it and you're like you have no alcohol because it's alternative vinegar. It's like been like acetyl vactor hit like a baseball bat ever had

that happen? No, no, but I could imagine it.

Yes. Well, I don't have to imagine it because it happened. And I was like, Listen, if you like, I like vinegar beverages, so I'm cool. they've tasted like, you know, do you like heavy vinegar beers you like like Rodenburg Grand Cru and all that stuff? Yeah. Can you pound a whole hypervideo and I like the medium grade, like, medium amounts of vinegar, like Rodon Rodenburg style, but not the straight vinegar suck ones? I don't know.

Yeah. It depends on how much I mean, a little bit. Like a half. Oh, and the right circumstances is nice. But yeah, not

stars. You. Yeah. You like to drinking vinegars like? Yeah, like Andy Ricker has nice yeah, I like those to be too. Yeah. Jeff. Nice. Jackie molecules, right. Jackie? X agree, though. Delicious. Nice. All right. What about Ralph bear? I'm not a fan. You know, I know. I do like it. Smokey, like Smokey Bear. Can you can take a whole one.

No, but at Samia in Williamsburg. They did a weird smoked nude. Yes, I

had the same one. So good with the smoke beer. Delicious. Yep.

Incredible.

Why do you first of all, why do you need smoke on smoke? What's the smoke on smoke? Did they serve it with a smoked cheese? And then you smoke a cigar with it? Like, I wish so much smoke.

It worked in the circumstance. You got to try it. Dave. You got to get over there. All right,

good. Yeah, well, you know the Stasi a little known fact, Anastasia. Eight. You ready for this? Check? II Miss dassia Eight in Queens over the weekend. What? Queens? Wow. I was like, Oh my God. She like died or something. Someone said there's an imposter. She's like, Yeah, I was over eating in Jackson Heights. I was like, damn,

did a helicopter bring her there?

He's like, you know, because it's to get Anastasia to cross the river other than for this show is like for Queens to Brooklyn. I would go to Queens faster than you got to say that closer to the microphone. So everyone here in Brooklyn. Queens. Queens is fine. Brooklyn. I hate. Wow.

There it is. Wow.

I love the molecules, man. Okay, by the way, Harold McGee, I don't think has heard the Jackie molecules ringtone he busted? Oh, yeah. Give me a minute. Tell me when you're ready. Yeah. And I'll hit with some with some questions here. Pedro, how do you think you pronounce pa i v. A. Portuguese Python. Hiva Python? Pedro pavor. Good afternoon cooking dishes team. My name is Pedro from Lisbon. Portugal. I've never been I'd love to go though. I really like Portuguese cheese. Like Portuguese cheese.

I do do and I've never been either. Really? Yeah. Well, you

know, if you're out there, Portugal. If you're out there, let me dance. Harold McGee would like to go to Portugal. One of you needs to reach into your wallet. And like figure out some sort of conference that you're going to fly him over there so he can hang out and eat all of your delicious thistle rennet and cheese and pound a whole boatload a port and if you need some chump named Dave to come on to well, you know, hey, that's, you know, all the better. You don't I mean, Jack the bartender you'd like to import right? I certainly do. I think we should start putting in some cocktails. Well, D got the white the white port did any of that work?

We were still working on it. It's getting there. Yeah, carbo application is looking good.

Now kebabs carb application. Yeah, we have a gin and tonic question later if we get to it. So anyway, okay. In fact, it's this one. And I would like to submit a question about gin and tonic. Here we go. Ready? Jack of the bar. You will also win on this one since you do this every Dang day. As well except for the past week you were tells the cocktail. Gin is now a big trend in Portugal, and it's really easy to buy a decent gin and a decent tonic. Most people claim to know how to serve the best G and T and that for each gin there is a perfect serve. Well, it's very it's kind of a there's more of the Spanish trend. Right the big goblet style do you like the big goblet style?

I'm not a huge gin and tonic drinker but I mean I enjoy pretty much any g&t if it's I'm just sipping on it casually so I never

casual I never I'm never casually sipping. However, in the YouTube clip the gin and tonic Dave Arnold's cocktail University the gin served is totally different from the one served in the other side of the Atlantic. Starting in the glass, no one uses flutes. Ours are closer to a small fish tank for a goldfish. Yeah, I know it. I understand that. It's because carbonation must not be as important over there. Normally we first put and swirl the ice in the glass to cool it. Then we flavor it with Botanics junipers estive, orange lemon or even strawberries. Then pour the gin and finally the tonic carefully to keep the gas of the tonic which you can't if there's ice in a big fish bowl. Let me tell you something about let me tell you something about about bubbles my friend. Like the vast majority have bubbles are lost at the surface of the glass right at the surface. So what a flute does for you it actually doesn't do a good job of presenting the volatiles to your nose which is why real champagne freaks like like our good friend and Stasi the hammer Lopes prefer to drink their champagne. A lot of a white wine glass my right, yes. Yeah, because the aroma is better. And in fact, a lot of people, a lot of Konya. Senti, like their champagnes too warm for my taste and wide open because they actually want to dumb the bubbles down because it lets them taste the wine more. What about you?

For me, it depends a lot on the champagne. I just had this wonderful experience of a 25 year old vividly Coase or from a humongous bottle. It had no bubbles left whatsoever, but it was delicious and like no other champagne I'd ever had. But if it's a you know, a young one and and really bubbly and really you sparkly. I actually like flutes. I mean, because you can enjoy the visual spectacle as well as the the taste and smell and spurts.

Yeah, yeah. You know, Alicia Blair, the champagne scientists from LA. Who lives in grass. Why How do you why do you pronounce that town that way? As we would say, Reims grass, but it's he did the studies on the traditional coops, which we use for cocktails and flutes and his I believe, said maybe we should do white wine glasses is a good compromise. You read those studies? Yeah, yeah. Yeah. Yeah, he's

Mr. Champagne, or what a job

or not. Let me ask you this on that. 25 year old Vuv clique. How was the acidity?

It was bracing. It was very high. That's part of what made it so wonderful. Because otherwise it was kind of caramely ready, you know, all those. It was rich, but also had a nice backbone.

How far had the in the absence of massive amounts of co2? How far had the yeasty ready gone to oxidized and Sherry like?

It wasn't Sherry, like it was it was just really rich. It was dark, too. And when I first saw it, I thought, This doesn't look good. But but it was beautiful. Nice. Who bought it? The owner of the restaurant and who which was celebrating its 25th anniversary bought it when the restaurant opened for this occasion.

Foresight Jack. Okay, anyways, are closer to a small fish tank for a goldfish normally, we already did this at the then pour the gin and tonic. And finally, the tonic to keep the gas and the tonic in the picture attached, which I don't have is one of the results for the Blum gin. The question is, Is it okay to serve it as we do? Or are we missing something important? Thank you for your time. And thank you for the great program, Pedro, PS, as you see, as you see it, what should be the first steps into the cvwd world? Do you recommend an emerge any immersion circulator, in particular for cvwd? And as a home cook, what should I pay attention to? Look, they're all they're all going to work I'm not sure about in Portugal, like what the like, which ones are good for, for Europe. They're all they're all. They're all they're all going to work, just get one that you know, you can afford, they're going to be happy with I like the professional ones. But those are still like 800 bucks, but it's there to me, like I know, I can beat on him pretty hard. But I've had experience with all the lesser priced ones as well. And they're all they're all going to work for you. There's so much good stuff out there on the internet, I would go to like ChefSteps you know, one of those places. I have the rudiments of a low temperature cooking primer on a cooking issues, which is still available. Unfortunately, apparently you can't buy cialis on our blog anymore. Paul finally got rid of the Cialis ads. But we didn't by the way, we never made any money off of that. It was just I don't know how they got hijacked. But just go there. Now. As to the question is, Are you doing anything wrong? Making your gin and tonics this way? Well? Oh, no. I mean, if you like them, then you like them? Like, and it's good. I mean, like, I mean, there are certain things that are an abomination. Right. So like, if you were like, what I really want to do is take Pepsi Cola, which my wife saw someone do this in Shanghai once, if you want to take Pepsi Cola and mix it with Petros regardless of whether the Patriots, his fake Patriots are real patriots. Like if you want to take even something that might pass his patriots right. So you'll maybe it's like, you know, you know, not some sort of closer like related you know, wine Yeah, that's a mistake. You know, that's just you're making an error there. You know what I mean? You know, I would say even frankly, like, alternating between your glass of Pepsi and petrusa is a horrible mistake. You know, because the phosphoric acid just not going to play nicely with the wine and flavors or the polar are going to ride right over it and then it's just not it's no, no, well, I would practice first if you're going to do that with with some yellowtail right stars. And yeah, Hotel and Pepsi fine. See whether you can get a decent yellowtail and Pepsi. And then if you have a billionaire come then sure dump the petri dish and still let me see you. With a gin and tonic, it's a little bit different because the flavors you're going to be working with are all going to be good. I tend to want the purest essence of a gin and tonic possible, which means it's the I'm going to start with a gem that I like Tanqueray. And I'm going to use only quinine, sulfate and sugar, and lime juice that we you know, we clarify, because I'm looking for a particular thing, a highly carbonated, extremely crisp, extremely dry, pure gin and tonic with a bunch of No, no extraneous crap. That's what I'm interested in. Does that make me right? Yes, no, I'm kidding. No, no, it just, it's, you know, that's the way I want to do it. That's the goal I've set for myself. But you know, we don't all have to have that goal. Right? There's honor in lightly carbonated fish bowls. Actually, I have to say that unless there's so much ice, like any drink that's handed to you with the exception of an old, an old fashioned and even in that case, because you can drink an old fashioned quickly if you so desire, like any drink should be small enough that it can be consumed by whoever is consuming it in under under five to 10 minutes mean really under two minutes, really, like right away. But other words like I like if the average consumer is taking much longer than like 10 or 15 minutes to drink is sitting there dying. I don't care what kind of drink it is, it's dying. If it's a shake and drink, it's warming up too much. If it's a stirred drink, it's warming up too much. If it's a stir drink on a rock, it's diluting too much. If it's, God forbid, you know, a tall drink in a bunch of ice. It's just turned into a watery mess. You know, if I could change the way the drinking world works in general, and it is going this way in London and other places, it would be smaller drinks drunk more quickly. Yeah. Yep. Okay, we see, you know, stars, we might actually make it through the question, say, can you believe that? Can you believe that? Steve, actually, we will. We're not going to make it. All right. Stephen from Moscow wrote in good to speak to you a few months back at the bar because he came to the bar. No luck finding that his ego remember his ego? His ego the sturgeon spine? You ever use that? Harold? They used to rip the spine out of surgeons?