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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I'm Linda Placido host of the tastes of the past. You're listening to heritage Radio Network broadcasting live from Bushwick, Brooklyn, if you liked this program, visit heritage radio network.org for 1000s More Hello, and welcome to

cooking issues. This is Dave Arnold, your husband cooking issues coming to heritage radio network in reverse pizzeria in Bushwick, Brooklyn every Tuesday from roughly 12 to roughly 1245 got a huge group of people here in the studio day. Join us usual witness dasya the hammer Lopez How you doing stocks good? Yeah, we got your Danna Rothman over here and doing well. So well. Jordanna and Anastasia together actually if it's worthwhile to get to but also a special guest today we got Cliff Clifford. So how do you how do you actually pronounce your last name you go by the last name no usually but it's actually really bad it's really bad but that was name was given to our family by French missionaries. Ooh, so So the original like Palau indo is our Japanese name so Clifford endos what usually go by Oh, Swagelok um, I like your like, when did this happen to you? When did you make this change in your name? 18 years old. Wow. All right. So no, it is no more gooey bear.

Well, it's still there. I just never say it.

All right. Yeah. It exists for government documents only.

Yeah, so. So wait, like so you're interesting actually. Like like Japanese Palau, and that's what I like, because I like the word Palau, Palau.

Yeah. It's a small, tiny little island. My mom's from there. I was born there. They're half Japanese half. Palau one. Nice. Yeah.

And you know what I like? I'd hate it right. tropical paradise. I'd hate it. Yeah, it'd be terrible. The crystal blue waters more fish than you could ever imagine. Oh, the fish. Delicious. Oh, god. Yeah. Okay. And so Jordanna and stars. You guys, by the way, call your questions to 718-497-2128. That's 718-497-2128.

You know, I do have a caller on the line. We can get to him whenever All right.

I'm not gonna let him hang caller you're on the air.

Dave, what's up? It's Joe from Greenpoint.

How you doing? How's Greenpoint? Very, very

good. Love your show. Lately, I've been experimenting with smoking brisket. And I wanted to try to do like a combination of seaweed or like low temperature cooking and smoking. And then once you get your thoughts on how I might go about doing that, like should I be the smoking I'm assuming I should do the smoke first and then then the the put it in, in the water but At what temperature should I do? I was kind of thinking maybe it would be cool to do it's like medium rare braised type thing. But I don't know if that's something that you would recommend for brisket just yet, what were your thoughts be

just just so you know, this is the people we got here you got your normal Anastasia to tell me that I'm an idiot. But Cliff has been doing worked with me for a long time and has been doing culinary production for the past couple of years. So we've worked a lot with these kinds of techniques. And Jordanna was paid, is currently paid to write about eating and cooking, and formerly critic of other people's cooking, correct, very

critical,

very critically critical, right? So I'm sure you're you have probably your own views on low temperature brisket. And you know, Clif has his, I'll just give you mine right away. If you're doing a low temp brisket, and you're gonna go medium rare. Let's divide this into two problems, smoke problem, and the texture problem attempt you're going to do, right, so if you're gonna go low temperature on it, it's not going to taste like a traditional brisket. So if you're certainly like lip Jordanna, let's say you're going to a restaurant. So instead, I'm going to give you a brisket, you have in your mind what a brisket is, right? Someone comes out with something, it's meat rare, even if it's tender. You're like, right, that's more sticky. Right? And I hit the spot, let Well, yeah, because the spot you thought you were getting hit with was the brisket spot. And medium rare brisket doesn't hit hits. It's delicious. But it hits a different kind of spot. So like, and I think that's, that's the main problem with and I do this because I've, I don't know how many 1000s of short ribs I've cooked. You know, when I was at the French culinary as part of all the teaching stuff that we did. But you know, the more and more I ate, I was like, this is delicious, but it's not really a short rib. And if you want a short rib, this is not what you want. Anyway, you guys agree with me here. So like, you can do a medium rare thing, it's not going to taste as meaty, right? And it won't have as much moisture loss. So it won't have the same texture or concentration of flavor. So there's that right. So you can choose you can do like a relatively, you know, medium, we might do coffee, I do high temp honestly, I do. If you want to do the media thing, do the media thing, but it's not gonna be the same. The other thing is, is it for smoke for smoking for flavor, and color? Yeah, you could smoke it. You can smoke it before because that's going to prevent the drying out of it. So if you're if you're going to do if you're going to do a meet rare, I would smoke before then I would do your low temp and then I would do a final crisp up on the outside of the skin. Yeah, that was my word was bark degradation. Oh, yeah. Hell yeah. You gotta give a final crisp up. The answer is always a final crisper. Yeah. Unless it's going to be all you know else also. But even in case, like if you do a slight remember, Cliff we used to do for the low temps of V classes, we would do the short ribs, and they come out of the sauce and they have that dude's the steaming green tinge. Yeah, right, fix that, you'd have to fix that right. So you need a little bit of heat on the on the on the outside. Even if you didn't care about the texture, even if you're going to shove it up and turn it into baby food just to get the color right much less the texture on the outside. But just remember the pleasure of a fine brisket is a little bit of drying out on the outs in my opinions a little bit of the drying out on the outside unless you're no it is I mean it is. So I mean like a little bit of crust on the outside, even if you're going to go meet rare. I you know, one more last thing I'll give you I don't really see any freaking point at all and going anywhere in between. Like, as soon as you hit as soon as you hit like in beef, I would say like 6063 Celsius. Anything above that. I don't see the damn point. Just go go. You know, go full temp. I don't really see much of a of a good range. And anyone agree? Disagree? Anyone? Anyone? Anyone? No? All right. What is this answering your question or not? I can't tell. Yeah, no, definitely,

definitely. But what what temp? Would you first of all, do you think it's worth smoking it first and doing this? Or is it just a stupid idea? And secondly, what temp? Would you do it if you were to do it?

What temp for the cook? I mean, like Yeah.

For the, for the for the for the CV part of this part of it.

Okay, well, after you look, thank you, when you're first doing a lot of low temp work your your inclination is to do the kind of virtuoso move that like Bruno Cousteau, like you know, the granddaddy of low temp cooking used to do where he do like his, you know, long cooked meats at rare at like 54 degrees, which is like rare, you know what I mean? And he'd be like, awesome, right? And remember this story I haven't told a long time certain stuff here is not gonna throw up if I tell it again. But chef alongside Jack who was you know, like the dean at the French Culinary Institute had went to a famous dinner that Joe Rochelle and and Bruno so gave and they gave them a 72 hour like 52 or 54 degree short rib, and Chef Alon was Like, this is not a shortcut. Anything's like it made me sick. I was sick as like it's not it didn't make you sick dude, it was like straight up bacteriologically safe. Sucker was the safest damn thing in the world, it can be served to people in like a nursing home thing was safe. But he thought it made him sick because he's like, it is disgusting. Who wants this? You know what I mean? So it's like he just wasn't anything he wanted. So for a virtuoso move with your with your food buddies who like like new stuff, yeah, you can go all the way that low. In general, people like long cooked things are higher, like 57, which is about 135 is a good meat rare long cook, but it's not going to be as meaty you can push it all the way up to like I say to like, I mean, if you're gonna, if you're gonna go low, I would just do 5050 between 57 and 60, somewhere in that range, and never above like 60 to 63. But like I would, I would stay in that 57 to 60 range, it gets the each increment in temperature you go up, it gets a little drier, but a little more meaty flavor. Okay, remember, if you're going to put a sauce in the bag, reduce the hell out of it. This is the mistake people make, they don't reduce the hell out of it. You ever put like a meat in a bag and you cook it and all the juices come out. And now it's like swimming in its own juices, especially these higher temperatures, it's gonna go like 60, right? So think about the fact that any, like sauce that you put in, which is not going to evaporate at all is gonna it's gonna get diluted by the meats, own juices, and then it's going to be like it's going to be poached. And poaching is an entirely different technique, my friend. All right, cool. Thanks a lot, Dave. I appreciate it. All right. Good luck. All right. All right. All right. So before we get into the questions that were written in, we got to talk about, you know, the stars and Jordanna Fourth of July. Oh, yeah.

It was really magical.

Yeah, you were there in the Watch Hill, right.

It was another time. It was like being in the 1930s. And we built a fort and it was

spectacular. for it. I was told to pay for it. It was a tear was a teepee,

ya know, it was a glowing teepee in the forest outside of our restored barn.

I liked that a lot. You know, I'm gonna build a legit teepee like 15 foot teepee with Pope

or you're gonna do it better than I did.

I mean, how did you buy? Did you buy the the two best known references on TV and large construction?

Actually, what I did was I went foraging in a shed for electrical cords, which I lashed around some trees and hung sheets over them. So if that's how you would do it, it's

pretty baller I mean, like you know this you know what I like about your dance does she gets she gets it done she gets it done it gets it done.

I'm gonna resourceful check. You know, you

don't you didn't need a t capable. You didn't need a teepee in a week.

Right? What I needed what we actually did, although Anastasia disagrees with this is that we danced we weaved throughout the trees and I tried to pay attention to the trees tuition. Anastasia was particularly drawn.

She hates trees. No, she doesn't. She chose me because I like them. So she says that she doesn't like

cooked fruit. The bottom of pools, biscuits. Biscuits and eagles.

Eagles. Yeah, she hates him. Not the team. They love the band.

But she does like trees. She does like trees. This is a witchy woman but

she always told me she hates them because I like

them. Well, when we have to stop and like eat the leaves. She doesn't like the things that you do with trees. She likes what I do with trees. It's a different thing.

And she likes SNM and trees.

There for the lashing in private lash alone so that I could surprise her.

I heard that you guys were crushing your beer cans and throwing them into a Taylor Swift deck.

Yeah, yeah, that's exactly what we did. We sold them with fireworks actually nice. And we created projectiles and they they landed in adherence hair caught on fire. I like that origin tale of his red hair.

That's sweet. I like that a lot. So you know I actually like one of your buddies who was there supposed to get the fireworks for your shindigz didn't do it? Yeah, no, but I had another buddy who showed up with fireworks. Thank God for buddies. The I had a huge amount of illegal fireworks at my place. And I have to say I think I talked about it on the show. If you have the opportunity if you live near a state that like has decent laws about fireworks go out right now because I'm sure it's cheap. And by the 500 grams that bukkake entitled American trucker. It is 11 seconds of Awesome. Awesome. Is

that the name of a firework? Oh, yeah,

okay. Yeah, yeah, and right before we played it, a cranked American woman like Lenny Kravitz and American truckers like like to hear the thing like most times, so the 500 grams is the most amount of powder you can put into a firework and sell legally and as one block of firework and I bought some of the giant tubes that you like singly which are awesome cuz they're like poof, you know, they go really high. But the ones that you like, like one walk away, it's awesome. So most of these last like 45 seconds a minute but American trucker does its full 500 grams in 11 seconds. elevens and I like it like I'm that kind of guy. I hope it doesn't say to him I'm the guy that I crunch my candy you know, I'm saying the hard candy my mouth. I tried to suck on it for a minute. I'm like eff this and a crunchy and that's it because I want that burst

are different in that way. You're the long suck I'm a slow burn gal. Oh, yeah,

yeah, yeah. Anyway, but Maybe you'd prefer the big and bold, which is another one of the 500 Grand cakes that I got. But I'm saying American trucker for my money, especially if you back it up with a bunch of like Excalibur and El Diablo shells right afterwards. Awesome. Anyway, also got another caller, by the way. Oh, also I hooked up my deep fryer to go. LP. So I took my natural gas deep fryer out of the city, I'm no longer a deep fryer in the city, brought it to Connecticut, fire it up on propane, have it outside. So I've for years been telling people to put their deep fryer outside and so I can report on how it's going to work with weather and propane usage and all that. I'll be testing it the whole freaking summer. But I was busting out fries and chicken and shrimp like the end of the frickin world was coming anyway. Caller you're on the air.

It's calling in DC Conan. And I had a question, sort of set of questions about ice for you, I got a friend who is opening and got a friend who's opening up a bar in you know, a former restaurant space. And they've got some equipment still there. And we're trying to see if it makes any sense to hold on to that for their ice program.

So you mean like an ice machine? They have Okay, some ice machines you want to hold on to?

Yeah, they got an ice machine and they got like a victory to door reach in freezer. We're hoping to try to use to do some like bigger clear presentation kind of cubes and stuff. Okay. On on the, the small with the small stuff. They've got an isometric little thing that like, push it out to little waffle shaped cube things is that it's like smaller than you suggest in your book for shaking stuff is third stuff because it's just too much surface and they don't quick.

Yeah, they're kind of extra credit, little things. I mean, like, Do you have a use? Do you have a non cocktail use for them?

I think they might. I mean, I think he's shipped in this place to mainly mainly cocktail bar with like a small small food program.

I mean, we I don't know how much. I don't know what the cost of ownership on that sucker is. But I mean, like if I, if I could like, like, do whatever I wanted, I would get like a medium decent ice machine, right with decent size. You know, not like huge queues, but decent sized queues, when it's easy to kind of work with, I would do my own ICE program by freezing down cubes, probably in a chest freezer, you could do reach in by chest igloos. And then if I had like, like, super money, I would go get a nugget machine because I've always wanted a nugget machine. And then that's what I would do. If you wanted like a serious, like, if you want a serious, what's it called, like Rob bar, you could get a flake but or you could just, or you could just get like a machine to flake out the cube cubes that you got. But that's mean, that's what I would do. I here's the thing, like, if you're strapped for cash, yeah, make it work with the crap ice that comes out of that machine. But, you know, make sure you make sure that you change the filters and make sure everything like you know, if it's coming out clear your filters apart.

Like the water is like the water off that ice is quite nice. It's good. But it's just you know, it's kind of small, we sort of see that it's got limitations, and you can calibrate around that and just try to work with it. But you know, the idea of like, try for something like it's like a cold draft machine sort of sounds like what has a has the buzz is something Yeah,

I mean, cold radical use a lot around here, like cold draft for, like cocktail stuff. But a no, if you're going to do any culinary with it's kind of a crappy culinary ice because it doesn't stack very well into like, if you actually need to ice a bunch. Yeah, it's a little bit of a pain in the butt. Here's another thing I would say. If you if you're in New York, a lot of the times what you do is you hire like the bartender comes in and they're working a couple shifts here, a couple shifts, there a couple shifts here, a couple shifts there, right, then it's gonna be hard to have everyone bend their head around the fact that you're using shell ice and everyone else is not. And so you're probably going to have some issues with it. If you're if your bar team is only your bar team, and they're only working with you, yeah, that you can crank. You know, like, as long as you know what your tools are, you can crank delicious stuff out no matter what ice you have, it doesn't matter. You just have to like alter your alter your techniques a little bit, but then it requires you to make sure that everyone does alter their techniques. And as someone comes in, you have to beat them around the head and tell them that you know that it's a little different from where they were before etc, etc. And make sure that everything's right. You're gonna have to keep it really EagleEye on your wash lines when the drinks come out and stuff like that. But meal can be done. I mean, ice, ice is ice. It's just the rate at which it dilutes. That's all. That's all you're messing with. Right? And then how about surface water? Yeah.

Well, one thing we had heard in talking to some or some of our friends down here that had places was that, you know, a couple of them had had some kind of recurring maintenance issues with Good code draft machine, you recently got to really pay attention to what those are, like. makes them a little bit higher maintenance than just the shell ice machines.

They claim that they fix those maintenance problems. But I don't know whether that's true. It also used to be that there weren't as many people around servicing cold drafts. So when they went down, there was like problems made a lot of times in this summer, especially as your machine ages, you're gonna get problems with the rice machine, because they're running all the time. But I had heard that I thought that they fix that problem. I had heard that that was a problem. I haven't, I haven't owned one, or, you know, had to use one on a daily basis in yours. So I don't currently know, like, but someone will probably tweet in and be like, Nah, they fixed that they weren't fine. Or they'll tweet and be like, No, it's still a problem. You know, and

other other other sort of brands in that ballpark, that are recommended by people.

Almost everyone now makes a almost everyone now makes a larger size cube that you can use and a nicer, nicer cube, I would look look, you know, you're gonna have a service contract at the at the bar restaurant. So I would, I mean, honestly, whoever services this stuff? Well, I haven't done it used to be that every year. So I would have to read all of the company's specs on their ice machines and freezers and fridges and see who is coming out with like, the new stuff because I used to write about it for food arts, but I haven't SPECT one in a long time. So you know, I don't know, you know, there are things to look for are you know, is the filtration good? Does it have a problem with with, you know, mold and slime growing on the inside of the unit because that's, you know, an issue. Who is that guy? Some guy told me about the guy in Texas who used to like go into every restaurant bust into the kitchen with a camera crew, go to the ice machine and be like green slime. And that was like all he ever did. That was his only restaurant should take you heard of this guy? Definitely not. I think he's dead now. But anyway, it's kind of a good stick, right? Green Slime. So you want to make sure that you know that that's the thing. It's easy to clean, and it's not gonna harbor nasty bacteria. That's it. You don't want to harbor nasty bacteria. You want a good filter. You want to make nice clear ice. It doesn't taste like crap that you hate when you go to a place and the ice machine has some sort of like crazy ass infection and that the ice tastes wrong to hate that. Hate it never gets dry just stays wet. Yeah, you know what else? Yeah, hate that. You know what else I hate when they don't fix the filters on their ice machines. And the ice machine gets that crumbly look on the outside of the ice that like raggedy look on the outside of the ice because it wasn't like filtered right hate that or when you start getting cloudy sprays through the ice because it's hate that hate hate. Yeah, anyways, I hope that helps

on the on the like big clear blocks that we tried, we did a run trying to just like double stacking, like a, like shorty in the regular depths hotel fans to kind of create a empty space beneath. Do you see something like that? Working? I mean, do you see like an inherent problem with that other than that, like the bottom chunk is going to not be beautiful, as long as we like kind of,

I mean, did it work

had seemed to it's just the way the way it's the way it is right now. It's kind of slow because it's a little hot in that room. So we're working on the ventilation and make the refrigeration work a little more efficiently,

right. I mean, it's supposed to be slow. Like you should only be freezing look to get a really nice clear cube you should probably only be freezing like you know in that kind of a freezer without movement because remember you're not moving and like a client Bell Clarabel can freeze faster because the water is moving in a fridge probably shouldn't be free freezer router, you probably shouldn't be freezing more than like two and a half inches a day.

Okay, yeah, and that was another thing I was curious about.

And you know, if the double pans works for you, if it insulates it enough such that you're not trapping stuff in the underside of it and you're still getting clear cubes that you can like, you know, chip off the stuff, then yeah, I mean that's easier to deal with then than igloos. I've always just done it in a glue because I just have never tried to double hotel

Yeah, I mean that's that's what I've done at home. It works well the last Okay last thing is in, in a in the freezer right it's got a defrost cycle and individual timer to run that is there. If we're using this primarily just for freezing blocks of ice is there a best way to kind of game that defrost cycle not the end

I don't think the defrost is gonna defrost it's not gonna hurt your as far as I can tell the difference is not going to hurt your ice making and it will it will shaft your coils if you don't defrosted defrost, obviously don't ever put freakin ice cream in a freezer that has a defrost cycle because you're just asking for pain obviously yeah, ruining everything but like but but remember, the whole goal of a big ice cube is giant freaking ice crystals. So the enemy the enemy of your ice, which is like melting the small crystals and melt in like three freezing the back end of your ice cream rather melting them back into larger ice crystals is in fact your friend when It comes to you guys. Your friend. recoils Don't you have those coils? Your mom always told me Yeah. Yeah. All right. We're not gonna we're gonna go through a whole nother episode without getting to any of the written questions aren't. Is that gonna happen to us? So people should only ask one question per call. But that's not been our rule. I think. If you want to establish a rule well, one establish a rule you can establish a rule but that's not alright. Should we do some questions before we go to break? Jack? Yes, yes, yes. Oh, by the way, I'll just I was put this in. I shouldn't do this. But John rivet wrote in and so Dave, care to weigh in on the latest peas in guacamole debate. I didn't even hear about this till it's too late. Apparently, the president like our president of our United States cares about whether there's peace in the guacamole. Like people put peas and MELISSA CLARK does apparently I don't know. Jordanna hooked me up at this hotel. I know, you know, but this doesn't care because she hates to talk about food when she's not at work and we don't do that for work. So you know,

the peace and quiet well, I actually I missed the hullabaloo myself but I'm aware of it because you know, it's I'm aware of it but there was actually there was a P guacamole ABC Cosina like, a year and a half ago and like this is not like a new debate and it sort of sparked up then. And then MELISSA CLARK published I think a recipe in the New York Times and it was like this whole Twitter hullabaloo and people were debating whether they were team p or team no P

understand. Variant right. If you'd like to taste do it. Yeah, like is it good? It's kind of like the baseline for everything. Yeah. Did it taste good or not? Well, like I like I like Alex do packs like pistachio guacamole, I think is delicious. Sure.

And he actually makes a great one with Hooni as well which is quite good. Yeah. Quite good.

Life. Yeah. Yeah.

Yeah, that wouldn't be my first that wouldn't be my first way to describe it. But I like where you went with it. But you know, whatever. Right exactly. But like we need things to debate because like we are you know, what's the debate and I'm like hungry for you know, arguments that you know, there's everyone wins approach approach debate we can all feel good at the end of the

day. I don't Okay then. Right and how's that an argument? Well,

because it's like it's it's a it's a light way to have a debate and sort of like exercise some of our demons without you know, offending anyone. Well, I'll tell you what, I'm talking about human nature.

I welcome only thing I put human in mind all the time. Well,

I mean, you bring shame upon this family. Yeah.

You know what I paid for the avocados. I do what I want and the debate there ends if you don't want to eat my GWA I put

if I want to eat your Glock actually, you know,

I'm saying I put you know what, the Stasi doesn't like cumin. And so she doesn't put it we've had this discussion on the air before. Listen to this. You ready for this? Miss dassia does not put cumin in her chili. Wow.

Well, too much cumin goes Bo.

Whoa, yeah, yeah, it's too little cumin. And you got tomato stew. You know, I'm saying like, tomato stew

for me a guacamole is measured. I mean, you can put whatever you want in it. Frankly, like I wouldn't put cumin but I'd still tasty flavor. It's I can understand why you would. It's about the gradient of color if you overmatched your guacamole and it's like all like the same color green. Then you and I have some words.

Here's here's the issue like I like a chunky like like old style. I also like hyper pureed both. Yeah, I'm on the Chucky style I can do. Okay, I also like both kinds of peanut butter. I'm just gonna go there. That's a totally

different thing. Guacamole is you want to see the grain you want to see the dark green and the light green and this sort of yellowy and it reminds you what you're eating and it connects you to the earth and it's like a whole

thing. You watching the earth? The grown trees the

puree. Yeah. What is it? What does a tree grow out of?

are no so so do I grow out of the earth? You look at me

when I mash you into a

drawing Hey, we're gonna mash and peas though. I was just in London. And those guys make the mashed minted peas which I didn't know I liked. I didn't know I like mashed minted peas are super tasty. They're delicious. I had one excellent version of it that spoiled me forever. And one like oh my God, why didn't I have the excellent one all the time? Because the second one I had. I was like, oh, mashed minted peas mashed peas. And they were like, you know, like all kind of like, you know what I mean? Kind of, like given the bad stuff. He's too excited. Yeah, so ruin forever. Man. Doesn't it suck to like, just get turned on or something and I've gotten a really good one and then someone gives you the crap the next day. The worst. Alright, and one more thing. Ew. NASA wrote in front of the show, regarding the caller about eggless ice cream a while ago. He has been using Jenny's ice cream recipes for a while G J. E and I look it up on the internet with great results. Should we do should we do a question check. Do

we have time? One more? Caller if we want to squeeze that in? Let's

do it. Caller you're on the air. You have one question? Caller. Jack is the hammer today.

Hi, I wanted to ask you I had a great time at Booker and DAX last weekend, by the way, thanks. I want to ask you about the house. recreate the razzmatazz rack and also just kind of like your general formula for rattlers or like any kind of information, interesting ideas, ideas you would try with them.

The Rasm razzmatazz rack is they were doing they were getting dried freeze dried raspberries and then blending them whose dinos into the liquor and spinning them out. So any sort of like freeze dried raspberry and I think they're still using freeze dried raspberries. So that's what they use for their base and then otherwise, it's a straight size rackets the only use of patients I allow in the bar because I detest Peychaud's bitters, pizza cough syrup, Jordanna you love cough syrup. That's why that's what they're looking at. Scissors, scissors, scissors, scissors. I know what we actually used to have robots and on the back bar, remember that?

If it's not a controlled substance, no interest.

Whoa, whoa, you're getting the real. Getting the real What's

it appears it's not just

like robots, but we're doing it for flavor Jordanne just for flavor. And it tastes remarkably like patients. Patients. I see that. Yeah, I see that. And then we flamed it with the red hot. But anyway, but back to the question. So like, that's how they do that. And other other than that, I think it's a fairly straight up like, you know, Sazerac. I think they do the absence or they might rinse with something else. I gotta get the spec. It's not actually my spec. I didn't write the spec. So I gotta, I gotta get it. But rattler. Honestly, it's the only recipe that I that I've written that's written in cans. So like you do it just like you do the old school orange juice. We take a Can I have clarified of the beer. And then we take and you want like a relatively non Hoppy, relatively light beer. And then we pour a can of that clarify grapefruit juice into it and carbonate it. That's it. It's like super simple. A couple drops of salt. Super simple, super refreshing, very light alcohol, but I like rabbits like even stars like some she's not a very person. You had the rattler at bed. PDX. I need you guys. It's like so like, obviously, like a lot of people they do like the lemon and the beer, but I like grapefruit. I like grapefruit and beer. I think it's delicious. But you can't go to too too hoppy. You know what I mean? And also, I don't think the one we use is not cascade even though that would be a more great fruity fruity thing but anyway, we don't. But anyway, so like I was like, anything like that. I think in the summer people liked the low alcohol stuff people like to people like a pounder. And the juice itself is too damn sweet. But when you cut it with the beer, then like the sweetness is right on the thing and like the beer Enos is right, so it's like right in between it's like the Arnold Palmer of beers. Candy Chianti. Yeah, but like the grapefruit in particular. I find it refreshing because some

mushy peas,

some mushy minted peas, but a bright green mushy mint P anyway, oh, that helps go into commercial break 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 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 it's 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

no longer than normal break back with cooking issues. Jack Did you play any Jackie molecules while we were on break?

I did not play Jackie molecule later Jackie

molecules ringtone please.

Oh man, I absolutely will hear Hold on. Let me pull it up. Did you did you download it yet?

I don't know how to do you don't know how to. I made a ringtone for our friend Peter Kim, who is the other Peter Peter Kim is, by the way, the director of the biggest museum of food and drink and we actually have an exhibit that's going to open in October. We can't see who's paying for it yet, but we got a chunk of change to do it. And so but I made him a ringtone that Anastasia and I enjoy it I'll play it for you now while Jack is getting up his jacket I

actually have mine here we go. I got my you have yours already.

Peter in the box. Business Stassi and I are obsessed with Rudolph Rudolph. My name is all wrong. God wants to play with the theater on the box. So I had to come here. I love that show King Moon racer. That show makes less and less sense every time I watch it and stuff so you've seen it what 857 times more because you have kids. You haven't I think it freaks Booker out. He doesn't know what he doesn't like to watch. He doesn't like to watch the other one that will Heatmiser instead of miser and even though Thomas was the bartender isn't exact mix of Heatmiser and Snowmass. Oh my god.

Well, totally is Yeah,

yeah, yeah. Yep. All right. Okay, so you were waiting Jackie molecules were my Jackie molecules that

Oh, that was one without you

any cooking issues listener download that you had

to donate to the Kickstarter campaign, but I'll tell you this, if you email heritage radio and ask specifically and ask nicely, I'll

send it over. I'm gonna put that on. You never call me Jack. You never call me anymore? So I'm gonna have that be your ringtone? You? Perfect. I want like all my buddies to have custom ringtones why not? We live in a world where that's possible. You know, Anastasia is right. No, I shouldn't do this. It's not about cooking. And really like I have so many questions to get to. But you know, I can't help it. Those of you that have met Anastasia in the real life will appreciate this

You are mean to me? You are mean to me? Yeah. Okay, we got a question. And Matt from Athlon have to do this. There's a caller who's been waiting the whole time. All right. Caller you're on the air. Hi, Dave. How you doing?

Hey, this is Chris from the green zone with the mint question.

Oh, what happened to you, Dave? Like you. You already had your event? Yeah.

Well, it's it's ongoing series of events. So it's never too late.

All right. All right. All right. So what happened with the one that you did? So the question by the way, you're trying to do mentally trying to

blend it and my Blendtec I have a Blendtec not a Vita prep, but um, and I tried adding ascorbic acid as an antioxidant. That didn't help. I'm basically using your blender modeling technique from liquid intelligence. And ascorbic acid didn't work. I thought it might keep it from browning. But then I remembered Oh, you're talking about acid turning things with chlorophyll Brown?

Well, yeah. Okay, moderate amounts of sorbic acid didn't helping

soda. Because I know that alkaline things will keep things green, but then it stayed green, but it tasted funny. And so for my events so far, I've just been blending it on the spot and serving a drink on the spot at the bar. But I'm wondering if there's anything I can do to keep that green color for more than like half an hour

no Mint is much harder than the rest of the herbs the ascorbic acid didn't help at all.

No, I mean, in fact, if anything that made it worse,

well if you add small amounts so too much acidity can go the other way but like like it should, it should. The baking soda did work though and you try to even like toning it down to it's hard Mint is really hard mint wants to go brown really badly. Yes. Have you tried using like semi dried

Well, I haven't but the whole point is that in my bar is a Middle Eastern themed cocktail bar in the Middle East blended mint lemonade is super popular. And it always has a vivid green color and really fresh taste.

Let's I'm going for they're using dried right? No, no,

they're using fresh but they blend it to order on the spot. Oh, yeah,

yeah. I mean, I've never had luck keeping fresh mint. You first First of all, you can't blanch it. That's destroyed. You can't plant it. You can't know a bunch of work. I try that. Now as soon as you hit the mint ruin. Rent. Yeah. But then I think the baking soda is gonna make it taste so be the