Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram. Today's program is brought to you by Heritage Foods USA, the nation's largest distributor of heritage breed pigs and turkeys. For more information visit heritage foods usa.com

This is Jeff Emily Peterson host of sharp and hot you're listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you like this program, visit heritage radio network.org for 1000s More

Hello, and welcome to cookie Steve Arnold your host of cooking issues coming to you live on the heritage radio network. The word doesn't eat or those that revertas pizzeria in Bushwick How y'all doing got that Anastasia? The Hammer Lopes with me. Got Jack in the engineering we remembered you Jack. Oh, Jesus. Like so much was going on? That apparently I forgot to mention that Jack was at his usual post in the engineering booth. And then apparently, what Miss Dawson is actually doing during the radio show as opposed to paying attention to what's going on is texting Jack. No, Jack and I were texting back and forth. I know. It's like, you know, you can literally just say that on air. You don't need to say first of all, obviously since I was talking to Jack throughout the show just an oversight and not you know, some sort of like some sort of like Jack no longer count. Jackie got no longer counts, right. Anyways, call in your questions to ascend. 184972128. That's 718-497-2128 Hey, listen, you know what? So I'm gonna do this like weather forecast? Because I don't know anything for sure. But next week, I think we have like a 50% chance of muggy. Whoa, really? Yeah. 50% chance of Biggie, like may go up or may go down. You know, it's one of those things. It's like, like the weather like if a butterfly flaps its wings somewhere in Indonesia. We might not get muggy next week. But you know, you never know why 50 I thought he was coming. He's going to be in town. And he suggested Hey, maybe I can, like you know, hang out before and after the radio show. And so he didn't say he would stay during it. But you know, assuming he doesn't hightail it out. He could, you know, hang out and then we could get some McGee style questions on the air. By the way. One quick thing before I get into even on horrendously late it was out of color her jacket, we have a call. Nope. Okay. So I have this thing that really makes me upset the people who do it aren't bad people. They're not like purposely enemies of quality, which by the way, Steve and I are still working on the shirt. We just have other problems we've been dealing with first. I hate tell me if I spoke about this in the air before but I hate seeing people in medical scrubs on the street. I hate it. Yeah. I've talked about this check that you remember. No, not that I remember. Why. Okay, so scrubs, right? Are the universal symbol that I'm about to do something to your body that requires me to be clean. So I don't want to be like you know they're they're designed for like in a surgical situation right you scrub up you know you completely try and scrub isn't me scrubbing the scrub your hands wash everything right and you have these clothes on that are not your street clothes, right? You put on these booties over your feet presumably so that you're not like you know, tramping around in you know, your sneaks that you've been traipsing through like puddles of filth on the street with and now I'm about to do something to you that like you know, requires me to not be disgusting. That's what scrubs mean. Right? So the opposite of the scrub for medical professional is the lab coat, right? Or the aka the doctor's coat that is designed to protect my street clothes against the nasty stuff that might splash on me. Right? See what I'm saying? See the difference. So when I see it's compounded by the fact that there's all these people now who have these jobs where they want them to look, medically, I'm making those quoting quotes with my hands as air quotes. They want to look medically so they make them wear scrubs, even though they shouldn't be wearing scrubs as part of their uniforms. Like Duane Reade does this sometimes, right? And I just think it's filthy. You know, seeing that his feet you know, and this. The reason I bring it up on the show is because it also reminds me how much do you hate when you see people walking outside in their whites? Yeah. Right? They're walking outside in their chest. So it's what about the people who have to go outside? They're taking a smoke break. They don't even take their apron off. And they're leaving with their like filthy apron and their chef whites against them nasty? Like, what are those things called scaffolds that I've seen dogs piss on and people spit on constantly? And then they're smoking. That's what they you know, they're spitting and smoking. This is like, you know, it's not you don't want to see that. Right. And welcome to New York. Yeah, but my point is, is that like every employer should know to tell their folks not to let a customer see them in their whites unless they're cooking. You know what I mean? Because when you're cooking you're usually pretty on point about not looking like you're like doing something disgusting. Like but when you're outside like, you know, who knows whether you know, you're going to touch your face with your hands which is revolting. There's all sorts of things that you know in terms of cooking you know what I'm saying anyways? People need to get their their you know their their street clothes separate from their is it that people don't provide places to change? Maybe or I don't want to carry it I don't want to carry is that what it is maybe nasty? All right. You agree for one size agrees with me. Unusual All right. We got a lot of questions to get to so I'm just going to start start ripping and tearing What about that thing Cliff showed us last week disgusting. I had no idea what that meant this disgusting just Google ripping and tearing disgusting disgusting Okay, Jack, have you seen this? No, I'm about to all right. Ken Cogan, wrote in on martinis Hello Dave. Anastasia. I've only just discovered the show and I'm going through the podcasts in order. I'm up to number 21 Oh my god so many more for him to listen to Oh, geez. So I apologize if somebody's already asked this question in the British newspaper The Guardian in March of this year former double oh seven. Roger Moore explains how he makes a dry martini by the way. Where does more fit in your pantheon of of bonds? Anyone stars? You don't care about bond. You're such a poor quality human. Like why do you not care about James Bond? I didn't like the movies growing up. I never watched them. You never seen a single James

Bond but I just didn't care for them. You didn't care for any of them? Jack. I've never seen a single chance. That was

wrong with you people never seen Goldfinger. That would mean that you've seen one you don't know the characters you don't know jaws? Roger roger more like one of the character bad guys from his era is is Jaws who said that giant dude who you might remember as the giant dude from a Happy Gilmore. You've seen that movie? Correct. Oh, my God. You guys are such you're saying to get me off this. I can't believe you don't know the different Roger Moore's and I can understand. They are kind of absurd, sexist, weird movies with no plot, but like, you know, as a kid seeing all this stuff blow up. Anyway, Roger Moore. Did you see Cannonball Run? Yeah, a long time ago, he played a character like him in the Cannonball Run stuff. And like an old, whatever. Anyway, so. Wow, I can't believe I'm dealing with two people that I can't pitch anything off of the kind of thing I

would normally be like, oh, yeah, of course. But I had to come clean to be honest. You know.

All right. Well, you're familiar to take the call. Yeah. Right. But you're familiar with the fact that that James Bond asks, absurdly for a shaking martini, right? Yes, this this I know. All right. So we can get back to Ken's question. So yes, it's absurd. Ridiculous caller, you're on the air.

Hey, Dave, Natasha, and Jackie molecules. This is Antoine from Boca Raton.

Hey, what's up?

How are you guys doing? All right. All right, cool. I had two questions. One was a simpler one. I was wondering if you've ever made a simple syrup with lactose and if it's possible at all.

No, here's why. You can add some lactose to it but it's not this. It's like very low solubility so you can't get it up. To the levels of sweetness that would be required from a simple syrup. You can dope some lactose in. But remember, like even in ice cream if you use too much dry milk powder as it freezes down, you'll get lactose crystallization you get those nasty crystals.

Okay, cool. And the other one asked if there's a more expedited way to make tonkatsu for ramen. Oh,

yeah, no, what's the technique you use? Now? I've never had I've never actually sadly never made it my myself. You. What do you do?

I was thinking of doing like the half pressure cooker sort of technique, perhaps and then speeding it up some other way. But I haven't seen anything else on it.

Yeah, I mean, mean like, like first first, like pressuring it, then drying it then frying it. Yeah, I'm sure that'll work. I mean, I think the trick with the pressure cooking with it is you're going to want to use a super hyper concentrated stock, right. And then after you release it, you're gonna want to pull it out and then you're gonna want to let it flash off hot to get rid of some of the moisture on the outside, but not so hot that you flash the moisture out of the inside right but you're gonna need to get pick up your pickup on the outside of the of the thing. We're so what's your typical? What's a typical day planners Panko? Right panko was what like an egg? What's the what's the dip on it? Is it flowers, then some sort of egg dipped in Panko?

Pretty much. I mean, just sometimes I'll mess around with some milks are in there as well. They're a heavy cream, or I'll mess around with different ones each time. But pretty much around that

you might want to get some batter bind or some crisp coat in your initial flour dip to increase adhesion and stop oil penetration down. But there's no reason that won't work. Just use a very concentrated stock and reuse it a bunch of times to do your pressure cooking. And I think you're not going to degrade the flavor of it at all. And it'll be super quick, really quick. Or you can just use, you know, one of the many cuts that's going to be like tender as is and then you can basically just fry from raw, you know, depends on what cut you're going to use, obviously.

I don't know. I mean, you're always the man with the answer. So I don't know if you've ever made it before, but it sounds good.

Night, let us know how it works. All right, thank you very much. All right. Back to this Martini. So in the British newspaper, The Guardian in March. I always forget when you go on a British airplane, they offer you two newspapers. I can't remember what they are right. But you always what you always need to ask is you say which one is the racist one because they offer you to and one's like some horrible racist drag and yeah, and I can never remember which ones which. So I don't know if the Guardians the racist one or the non racist one. I don't know. Someone will tell me literally like, one time the last time I was flying over there, the stewardess was like, and the guy next was like, oh, that's the racist one. Get the other one. I was like, Oh, good. Thank you. You know what I mean? They all know and the people who get it No, they're like, yes, I would prefer the racist one. Okay. In British newspaper, The Guardian, former double oh seven. Roger Moore explains how he makes a dry martini. You have to be a Sean Connery kind of person. No, you don't you like Sean Connery? Did you like Indiana Jones and the Last Crusade? Is that your favorite Indiana Jones thing so then you like Sean Connery. Okay. Put an egg cup measure of Noy Pratt driver moved into a V shaped martini glass first mistake and swirl it around a flavor of the glass egg thing an egg cup. It's a I had to look it up in a cup of stores and egg it to Britain the British eat a lot of soft boiled eggs. And then they break the tops off and you have to hold it in a cup. Stars is making an egg cup face which is like imagine the vegan face but with like just like a huge heaping side dose of derision and like scorn for whole cultures. Yeah. You an egg cups about 40 mils, which is, you know, like an ounce and a quarter somewhere around there. Alright, so you got that in your mind. First of all is a huge waste of Well anyway, put an eight cup measure of Noye prot dry vermouth into a V shaped martini glass and swirl it around to flavor the glass V shape. Martini glasses are kind of self limiting drunk machines because like the drunker you are, the more you spill it before it gets to your face. It's like slosh it around. So in a standing cocktail party, it's almost impossible to get to host on a V shaped martini glass before it starts spilling everywhere and people send you home. That's the only good thing I have to say about that glass though. Okay, and swirl it around to flavor the glass then tip the vermouth into the cocktail shaker, swirl it around and then throw away what's left you just spent like you know, announced and a quarter or so of Vermouth. Like it doesn't take that much to swirl around a glass but what have would have would have then put a couple of ice cubes into a shaker add your measure of gin and so on and so on and presumably shaken not stirred. So first of all, might you know my theory on shaken not stirred for James Bond is that he? Because he's a super spy like he doesn't want to get too wasted. right because he might have to shoot someone anytime. And so he like has his martinis horribly watered down and he doesn't actually he's probably like a little bit of a Nance and doesn't want like too much like, you know, flavor so he's like trying to get rid of as much flavor as he can so he's British so he has to use gin. He can't go you know, like he asked well you know, I got a James Bond though he does use vodka gin, I was forget anyways, but you know, Roger Moore actual British has to go you know, gin, because it's British thing and just shake it until there's like no alcohol or flavor left and then you could pound a bunch of them and still shoot aurvey villages in the head, you know what I mean? Or like, you know, intercept our job when he's throwing a super sharp hat at you anyways, that's my theory. Obviously, it's going to be horribly over deluded if you cook it that way but it will be cold as another as another thing anyway, someone in the comment section said you may as well just drink a glass of neat gent not true. Not true. You may as well drink a glass of neat jam with a boat ton of water in it right? Because you made it real watery when you do that. And I have to say that it looks pretty sensible comment to me, hence the question does the tiny amount of remove that would cling to the sides of the cocktail glass and the shaker actually altered the flavor of the drink? If you then add something as strong as Jen remember his Jeanene strong anymore because it's been watered to hell because he's shaking that sucker and that's doing it. Wouldn't gin shaken with ice be much quicker to make and unless one has an incredibly refined palate tastes pretty much exactly the same. Yours can Colgan now. You taste it. I mean, remember, it's just, you know, water and gin. And so you would taste it. I mean, like, look, the other famous classical rinse drinks. I don't believe in rinsing for martinis, because I think you should just add vermouth. I think the reason people want such a small amount of Vermouth is that they're using like really old oxidized vermouth. And you know, if you were to open a fresh bottle, you know, I don't use my Pratt in mind. But like, if you were to open a fresh bottle of like a high quality vermouth, or whatever you like the flavor of it would be good in a larger amount than that, but the answer is yes. Rinsing does make a difference. Most notably, the most notable rinse drink that human beings make, who aren't super spies, is the Sazerac which has a rinse of well Arab sand or Absinthe on the inside of the glass and it's quite noticeable if you don't if you you know it's quite noticeable and so especially on the on the aromatic side, so it does make a difference I don't know about rinsing the 10 with it that just seems kind of that just seemed kind of damage equivalent of adding probably like, you know, I don't know five drops or six drops I think will make a difference though. You know, I wouldn't make a difference if you were to do something that's incredibly strong flavor but you know, gin that's had the crap shaken out of it isn't not gonna not gonna be a problem. Jeremy Gabbard writes in I've officially caught up gang what you think about that as a thing gang gets it gets all of us

right to the last guy call me Jackie molecules.

It's pretty strong right? Well, you know him from Boca Raton. Yeah,

I'm just I'm just liking the the name switch here.

Now. Well, maybe as we're coming out of commercial you can play the you can play the Jackie molecules, Tom. Oh, yeah, yeah, Jackie molecules. I'm officially caught up on the back catalogue of episodes after discovering your podcast a couple of months ago, man. Imagine that. No, no. I'd like to dip my toe into low temperature cooking but I haven't heard too much about circulators looking at the a nova precision cooker. Is that what they really call it? A Nova precision cooker. Oh a nova. Yeah, but like precision cooker instead of circulator. Why would you come up with a new name? I don't know. Maybe it does. I don't know precision cooker. The Sancerre and the no mukou no mukou famously made by we pop BAM soupy pot sack his actual last name is to copy but he loved Bam Bam is a good man for home use and as long as I take into account my water volume slash heating capacity am I going to miss out anything that the pricier models offer? Which the price your models like you know I guess we're talking like the $800 The $800 starts help me out here $800 Polly science yeah that P press makes or the the slightly heavier duty one the old lifestyle I still love my old metal style poly science guy with a metal bottoms because I'm a very abusive and I sent so we did the we shot the Thanksgiving turkey again the one that you know we did meal I've done a million times with it with the bionic turkey with the bone structure. And for that one, the metal guy really helps because it's easier to clean the oil out of the metal one and pipe the oil around inside of the bird etc, etc. Anyway. Am I going to miss out anything that the pricer models offer? I've read Kenji Lopez alt head to head which is a couple like a year and a half old now on serious eats about the different circulators but I'm curious if there's any of the three that you particularly love or hate. Thanks in advance. Jeremy Gabbard, okay. First of all, I went and read the serious eats, head to head and there's a couple of things that I mean look any head to head If someone writes when someone is sent three circulators or three anything's, dishwashers, computers, whatever, you have to take with a little bit of a grain of salt, the evaluations that someone does right off the bat, because they don't take into account kind of what's happening, year in, year out. And also what happens with a number of different users use it. So you can all go read it. But I'll just comment on on some of the things at the end. By the way, I don't have a boat ton of I own a Sancerre and I own owned a no mukou, Peter Kim stole it from me. But whatever I own one of the first generation but I've not had any experience with the second generation nomikos, which are a little bit different. But I'll try to try to go through and they all work, they all heat water up. And they're pretty accurate. But what what Kenji said, one of the things he said it to worry about is evaporation during cooking. And therefore, like how big a difference there is between the minimum and maximum water levels in in a circulator. So for those of you that don't know what I'm talking about, like circulators, have a heating element and a pump. And if either of those things goes dry, then then you're in deep, deep trouble. So they all have sensors in them to stop that from happening. But also all units have a minimum water level on the pump. And, and a maximum the maximum is to protect the electronics, and the minimum is to is to prevent overheating or lack of circulation. Now the the thing that people don't list is how effective something is at circulating below its minimum depth. So for instance, if you were to put a an immersion circulator into the ocean, it's not going to circulate the stuff at the bottom, because the pump really only circulates the stuff at the top. So a factor that nobody takes into account is how well it circulates a bath, let's say your bath was a stock pot, and your circulator is only hanging out in the top six inches or seven inches of the stock pot, but the stock bots got another foot below it. Well, how's it doing there. And especially a problem when you talk about that kind of circulation is the fact that that hot stuff rises. And so the stuff that you're circulating and keeping hot tends to tend to rise and the end to lower temperature stuff tends to settle to the bottom. So how effective something is at agitating a tall pot is going to be a problem, especially if you do a lot of your cooking in things like stockpots. But anyways, having a wide range of minimum to maximum depth is important. If long cooking foods are on the agenda 150 degree this is Kenji writing 150 degrees, water in a metal pot with a 10 inch diameter, and two gallons of water will drop in height by about an inch every eight hours due to evaporation in my apartment. And then he says covering the top with foil or plastic wrap, don't use floaties plastic wrap, covering the top with plastic plastic wrap can cut this down. But the possibility that the water level will drop below the minimum line during extended Cook is a very real one. Not listen, you should never run a circulator for any length of time that's not covered, I'm gonna go back and say this again, you should never run a circulator, without covering it for any length of time. It's just really, really bad practice. Okay, so I mean, like, and this is one of the first things I teach people. So for me, you know, like how much the water level is going to drop is not that much of an issue because I know that I'm always going to be running with with plastic on the top. The exception being if you're running it during service, if you're running it during service, and you're going to be going in and out then and you're just doing a return bath, then maybe you don't need to but whatever. The other thing is that I thought was kind of a little bit misleading on the on the review there is that talking about the clips on the back of it, Kenji like the screw clamp. You know, remember the old screw clamps that used to use on the poly sciences? Yeah, I hate them. Right I like that's why the the newer poly scientists have this quick release guys that pop out. Because the you know, Kenji is worried that you're gonna that the clips gonna fail, you're gonna drop the circulator into the water. The only time in you know the well over a decade that I've been using circulators on a consistent basis that I've ever dropped one in water was because I was so angry trying to yank the sucker off because I had to unscrew the thing and back and I kept on catching on the lid of the on the backside of the rim of the camera. That was like yanking on it because I was so angry, you know, against us. I was yanking on it, and I pulled it up yank it so hard that it tipped and fell into the water bath. And that's the only time I've ever dropped it. And it was because it was firmly clamped, I regularly rip the clamps out of the screw things out of the back and just place it over the edge. So I'm not really worried about about that. And the other thing that's not taking into account in the review that's very important is you have to ask yourself, What what are you going to put the thing into, right. So one thing that one thing that like if you look at for instance, the old metal style Poly Science versus the newer plastic style Poly Science, the newer plastic style one is narrower and the nomikos very, very narrow and what that means is It takes up less space in your circulating bath. So you have to ask yourself kind of what you're going to be circulating in, and whether you're going to be pushing the limits of the bath because the amount of space that the circulator takes up in the bath is a very real limitation for a lot of people who are cooking in smaller like smaller vessels on their counter. Yeah, but they all work. I found the sunset doesn't like to run pure oil found that when we were doing a Harvard lecture, but you know that's about it. But again, if you have the money and durability is the ultimate thing then the old school metal poly science guys I think are still pretty tough to beat. You got a caller? Caller you are on the air.

Hey, Dave, got a quick question. It's been a it's homebrew bass, but it probably applies to a lot of cooking has to do with gelatin using it as a clarifier. I've been arguing for years with my fellow home brewers and they insist that if you you dissolve it in some hot water before you add it and they say if you bring it to a boil, it's useless it deactivates the gelatin and but I've always brought to a boil just to sanitize it never had a problem and I figured you would be the one to say whether this is hogwash or not. What do you think I would bring

it to a boil heard it? That's how they make gelatin. Like, what's the argument about not boiling it?

The Humber is I guess in the old literature and they still cling to it says that if you bring the water to a boil that's got the gelatin in it somehow deactivates the gelatin and won't work anymore. But it's crazy, right?

I mean, it seems crazy. Is it some special gelatin? Is it some super hyper fancy gelatin?

No, just regular knocks Delton Ross, right?

Yeah, yeah, yeah, hogwash. Yeah. I mean, I don't know, let's maybe there's, I could see that there's some sort of like gelatin solution that you could buy that's not set that is like, you know, the way the gelatin is, it's some particular way, but then you wouldn't want to heat it at all, because you'd mess with the configuration. Like the solubility of gelatin. It's solubilizes at a pretty low temperature, right? But then, you know, bringing it to an extended boil, if you boil the hell out of it, you'll start to hydrolyze it, but let's not forget, how do you make How do you make gelatin in stock? Right, you boil bones and, and meat to break the collagen down into gelatin. Right? I mean, that's, that's what you do. I mean, I've boiled. You know, I mean, now I don't think that's a I think extended boiling in acidic condition, because you're boiling it just in plain water. Right? Yeah, just plain water. Yeah, I mean, extended boiling and acidic environments will will hydrolyze the gelatin for sure. But I've boiled gelatin many times and has still set or you know, you know, maybe I don't, I don't I don't get it. I don't get it. Understanding. Is there any actual literature on it, though? What's that? Is there any, like scientific literature on it?

Now, you know, how they often just pick things up from, you know, other related things like, you know, skimming the top off your beer, because they do it with stock, you know, and they just, I think just extrapolated over and they don't really have any real reason to do it. And then they get told a couple of times, and then they just stick with it, whether it's, you know, never questioning it.

No. All right. Well, if any pro brewers out there listening, you know, send us in some information and we'll we'll see. Alright, thanks. Let's take a quick commercial and come back

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 Heritage Foods usa.com For more information

to say, Hey, we're back. So what are we going to play Jackie molecules on the way out since we're running out of time? Oh yeah, we

can do that.

That's fine. Yeah, when we leave we'll just do an outro on Jackie molecules because sure, because the greatest things ever happen by the way.

The now legendary ringtone as I'm being told by listeners, we got so many emails this week for it really

taken off going viral. Viral is better than better better than my my ringtones like Miss dassies You are mean to me. I don't even need to like play my phone because it's just my voice saying you're mean to me. It killed sex Dan sent us and some of these super jack you can have some of these two. Super high breaks apricots this new variety I think out of California, and he dehydrates them but they start out at like 20 Something bricks which is like super high sugar. And so you notice how it starts at eight and I noticed that super sweet they are at at the end. But the thing is, I think what we should do before you dehydrate them to turn them into real flavor bombs is just throw a little more acid into it. We think stars

don't they just dehydrate on their own out there in California?

Oh you're from there you tell me because of the I'm saying like no water. Isn't it easier for them to like? No I mean acid not for me. No I mean acid today and put lime on? Will not lime necessary. I'd have to look up whatever the acid base of apricot is but I'm saying no. Like in other words, the sweetness is so high that it could stand more acidity to back it up. No, I like it like this. But I'm saying before it dehydrates cut it sprinkle at the acid like kind of go into it. So you get the level Exactly. You're saying you wouldn't want a little more acid and you'd like it just like this. Nice. And what do you think about these as opposed to plenums? Say I like plantains because they're super high acid. Yeah, I like these better now. Jackie should come and try one while we're doing this kind of talk because I'm eating apricot. That's an in Pasadena. By the way, Jack, do you think sharp and hot should be said with like a Boston style accent? I think it should. sharp. Sharp Yes. Yeah. Anyway. Ethan Krishna Krishna wrote in a while ago about lentil tofu I think I talked about it. So if I forgot to talk about lentils because we have so many weeks where like I would start answering things and then stopped. If I've talked if I've not talked about lentil tofu and the possibilities. Please just you know, whatever email is back and let us know. And we'll do it the same about like Alex from Toronto wrote in about carrots. I think I talked about that too about like stiffening carrots and whether that's known reaction and other vegetables. I think I talked about it but it's hard to know because I can't tell. Eliot pappano wrote in and he wants to say can Dave talk about the awesomeness of friendship any friendship any like that stuff says What is it again? That's that's the Okay, so you know how like, you're not a marzipan fan, right? But like if you add eggs to it and other stuff to D stiffen it a little bit and they make it palpable. That's the stuff that's like inside of a king cake. Every King Cakes. Know what a king cake is, though. Like, like Mardi Gras. Oh, yeah. Before the king cake is like at the sugar with the colors. And inside of it. Is that kind of like, like more creamy almond crap. That's not a marksman you like that stuff?

I guess. So.

I love that stuff. I want what I want to do is start making things like that. Because it like what his question came in. I'm like, Damn, you know what? Like, we have the capability to grind this stuff down. We should do that with whether they killed stars is loving your apricot. She's sitting here munchie cating on them is we should have pecans. And that be good. Good stuff, right. All right. Anyway, so Ellie, I don't have too much to say because I don't make it that much myself. I think it's a good product. But I will I now you've got me stoked on the idea of of marzipan. By the way. Do we ever talk about the Ag our noodles because I know there's an agri noodle question but I didn't get to whoever wrote in the ag our noodle question. Just write back to me and I'll say okay. Hey, cooking issues team. I have a hydrocolloid question my death row meal is spaghetti with chopped garden tomatoes. Do you hate tomatoes? Right? Me too. Someone tweeted tweeted me in today and said can you eat the blossoms of the tomato plant? And I was like it might have too much of the tomato in which is you know, whatever the alkaloid that's related to like Solonian or whatever they're selling ice style like alkaloid that's in tomato plants which is why you're not supposed to eat a boat ton of the green tomato stuff you know talking about anyway that's my point. I was like frowny face every tomato blossom you rip off is one less tomato you get like who has that many tomatoes in their life? Not me. Are you how your tomatoes grown? Good. They're all green right now. Yeah, nice, strong. Anyway. My different meal is spaghetti with chopped garden tomatoes, basil, garlic oil and salt. I make this often in the summertime when perfect tomatoes are available. Part of the process involves chopping and salting the raw tomato goes to draw out moisture that would otherwise water down the pastor. When you think about watering down the pastor says I'm good hate hate watering down the pasta the liquid drawn out of the tomatoes is quite tasty and I hate that is no longer part of the sauce. I figured if I could thick and thicken it it would adhere to the spaghetti at increased deliciousness. My hydrocolloid knowledge is essentially zero but I tried Xanthan and that's what I had it sick in the tomato water nicely and Ami also made me want to puke when I ate it because it was so snotty. That's a technical term a snotty Yeah, I would not use anything he imagined like a Xanthan pasta and the Stasi is making her I'm about to puke face with it with the Xanthan pasta. I also don't want to heat slash reduce the water to avoid losing the raw tomato flavor. So what would you recommend and in what percentage to thicken the tomato water so can be added back to the chopped tomatoes on the pasta. Thanks dreaming of summer meals with my favorite pasta soon with more tasting is Jason, I think you're kind of in like you're holding a tough road here, Jason. Because to stick in stuff appreciably, you're going to have to add a boat a boat ton of stuff I would use. I would use pre gelatinous agglomerated starch is what I would use. And then you're basically thicken thickening it the way that cooking that with a starch. So I would use like ultra spurs, you want to get a spurs and not attacks. The reason I would use starch is because you need to use relatively large percentages of starch, which means that it is it will diminish the flavor somewhat. But it's also super easy to dose in and dosed out, you're not going to go away over. And if you use a, it takes a couple of minutes, you don't want to add it all right away because it takes a couple of minutes to fully hydrate. But it's really easy to use and kind of cooks measurements, like just like sprinkling a pinch in and getting it to do what you want. Whereas most other hydrocolloids if you're going to use like, you know, guar, and it will be G, I think you're not going to get we're used to starch to thicken sauces. And so I think it's going to be I think that might be the way to go in this situation. But still, I don't know if you're going to have as good a result as you would get out of for instance, pulling the pasta a couple minutes earlier, doing a couple of seconds earlier, doing a very quick drain and then immediately tossing it with the tomato juice that comes out because that's managers remember you salted it's salty too, right. So that's going to increase the salt level of your of your pasta. But if you just leave everything else out, like you know, the tomatoes that you have out, toss the pasta in the in the straight tomato water, like and just pull it a couple of seconds earlier. I think it will absorb a good wouldn't think it would absorb a good bit of that stuff. And so I think if you pull like, like, you know, 30 I don't know what how long of spaghetti cook eight, or 777 Depends that we have for you and Mark it's like a food for like two minutes. Yeah. But anyway, pull it like a good like I would say maybe like 30 seconds earlier than you normally would then make sure that you toss the stuff in. But keep it hot, like I would put the bowl but something that I will do is I'll cook my pasta in in a colander inside of my pot, right? Do you do that size? So that way I can just pull the colander out. No, you don't have that. Anyway, I pull the Condor out, you do the fast drain, then you put it into the bowl. And if you keep the bowl warm like over the water that's been boiling and makes a starchy mess, but keeping it warmer as you're tossing in the tomato water will help it absorb more as opposed to when but but let it flash off. If you cover it. It'll keep warming absorbed more but it also won't flash off moisture and their whole goal here is to add more liquid while it's flashing off moisture. Yes. Then add your tomatoes afterwards and go this super baller technique and this is going to be I had to be the last thing I say I still have to get to I still have to get to Steven from Moscow on on ovens and you know he's trying to get the Vizio the thing. And Alex from Sam, it's too late. He already visited San Francisco but McGee will be here so we can talk about it. And we'll finally get to Michael and his blown Ziploc bags but the most baller technique would be to go drop a cool 10 grand on a really nice roadmap set up and just wrote a Vapp that tomato stuff down so you get real hyper concentrated tomato you know like you can make almost like a puree out of it in a row of AB without ever heating it cook the pasta and toss that and it will be the most tomato we pass the ever cooking issues

well I'm gonna play this Jackie molecules on the way out Jackie molecules

Jackie, thanks for listening to this program on heritage Radio network.org. You can find all of our archives programmes on our website or as podcasts in the iTunes store by searching heritage radio network. You can like us on Facebook and follow us on Twitter at Heritage underscore radio. You can email us with questions anytime at info at Heritage radio network.org heritage Radio Network is a 501 C three nonprofit to donate and become a member visit our website today. Thanks for listening and coming home again, you got to tell you you're going out with Me