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.

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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 cooking issues. This is Dave Arnold, your host of crooked news coming to you live on the heritage radio network from Roberta's pizzeria in Bushwick Brooklyn every Tuesday from roughly 12 to roughly 1245 joined again after her you know airplane nonsense last week we have Anastasia Lopez the hammer back in studio today says hi hi and special guest from you might know him from such things as running the website for Popular Science ball at what do you use at poker? Is that your Twitter at poker? No that's your pops I eat at pop site each.com app I don't know because it's like I can recognize the picture so I never had to like yes the cat what isn't a cat knows your cat is that your cat knows or someone else's cat knows my cat? Yes

tried using someone else's cat notice but they gave me a cease and desist so I had to use my own cat knows

he's not lying that's very poor. By the way. For those of you that don't ever fall has been a guest on the show before most recently for the hot girl tasting right when you hear for the hot girl tasting Yes, yes. And Paul and I both agreed that stuff you were here for hot girl right? Well yeah.

Oh that was the one that Donnelly right? Yeah, yeah, sure. It wasn't that that is the one that you loved

in the park. This first drawing and we told the story about so strongly for those of you that didn't hear that episode is the it is the most hardcore thing I've ever eaten pretty much

pretty much it turns out that when you eat hot Carl in the radio and then take the leftover hot girl home and wait for six months and then reopen the canister it gets stronger so strong strong no but it emptied a room

and for those of you that don't remember we talked about I think we originally had a tasting and then also brought it up on a hot girl tasting Paul you know although he you know goes out to I think the Catskills right or something like this. You have a place in the Catskills or his family has a place somewhere outside of New York. Anyway, he's in New York City like born and bred kind of a guy, upper west, upper west, upper west. I thought you were used to know you have someone. I've rented

places. That's where

it is read That renting anyways brought the SIR straw man that sir strumming here's how you make her strong and you take yourself some herring small ones. Yeah. And you don't put enough salt on them to stop bacteria from growing

you stop some bacteria some but you allow the salt loving bacteria but

the fun thing is you can write without pasteurizing it right so then it can inflates with noxious gases and you and you open it and it's rotten and it's quite literally rotten. You know and you know I don't want to hear any cultural like nobody apply smells rotten. No, this stuff stink this stuff takes anyway, Paul took it on a taxi ride home, remember that? He took the leftover. We didn't even have like a vacuum sealer or even a quart container. He took an open can of scrubbing and its attendant like you know, you know, retinue of flies with him in a cab

and the cab Windows didn't open

and the cab Windows didn't know if and that's gotta be the best cab ride ever.

Yeah, but it wasn't a cab to the Catskills. No, no, that's about a mile

now. Yeah, but the question is is like Did someone try to get in right afterwards? Did the cabbie say anything?

Like I ever did not say anything when he kept looking at me probably thought it was just my personal smell

that'd be pretty hardcore. If that was your personal smell aid

your corpse Yes. And I was can

can course you know my wife wants met a guy and and was like this guy smells like He's rotting from the inside every day two days later.

Yeah. Look at Santa is little hipsters see you well,

you know Look, you can't start making like stars is not happy. Oh, by the way. Who do we got over there the interview with got Jack today. Howdy.

Hey there I was I was gonna make a fake voice and say I was sound as a little hipster. But I do.

Yeah. But you notice that stars always has to have someone at Roberta's that she that she like, you know, grooves on there. I mean, indeed. Jesus was awesome. AKA Dante. Let me tell you something. Indeed. Jesus and Santa little hips are both really really nice guys. I'm sure no one's gonna say that. Yeah, you know, stars isn't care about like someone as a person. That's not what she's about. That's true. appearances. That's what's important. Parents. So anyway, Paul was here because later on in the television program, we're going to be the tasty they're dead. I don't want to hear any like entomologists, like rushing, you know, like, I'm going to destroy the ecosystem of New York City or anything like this. Some dead fancy ads for Mexico? I guess we'll do we'll do the tasting. Maybe after the commercial break. Yeah, sounds good. And we have some anti gin and to get it that antigen like antigen but ant flavor gin? Oh, I didn't get that. Yeah, yeah, that's what it is. I

was thinking like your aunt who drinks a lot of gin.

Oh, well, ya know, when so? Jonas from Nordic food labs came and did their thing in Greece and we're talking about Greece maybe after the commercial we talking about the nerds. Male nerd we don't do that now. Yeah. All right. So did I'm the only one. Can you do that again? Remember that show? Oh? Yeah. What who was that? It wasn't even the guy who did that in, in Revenge of the nerves. I remember not thinking that was funny because like, that was my life. So whatever. Now look at your now look at me. Nerds. Anyway, so we're shutting down the 54 Eldridge lab and we have an I've, I've moved my lab to an undisclosed location in Connecticut.

But bigger and better,

much bigger. Better. Man doesn't have air conditioning. It's a garage. Let's be honest about it. It's the garage. It's a garage.

I noticed you're selling an air conditioner and your nerd says oh, yeah,

well, stars wants me to throw away everything and just buy new him. I don't know where she thinks I'm getting the money from from the nerd sale from that. Yeah, no, she wants me to sell a microwave which I'm not selling the microwave. She wants me to sell a microwave for like $5 to someone who's going to come pick it up on the street so that I can buy a new one for $80 No, I never said so. Anyway, why don't you describe the nerd sales desk.

We're selling a bunch of really cool equipment. At the yard sale at 54 Eldridge next Tuesday between two and 7pm cash and carry cash only. We're not moving anything. That's about

it as they say in the auction business as is where is as is

and we take away responsibility for what happens after

it leaves for instance, we have a unless Peter like claims it beforehand. We have a small Chinese puffing gun. It is inherently dangerous. It is being sold as an OBJ Dart. It is not an object word. Object. It's not a it is not a functional. I will never recommend that someone use it to puff grains. It is holy and entirely unsafe it is merely an object of admiration to have on a little piece of cereal history to have on your on your mantle it is not to be used to puff cereal may be more clear, do not use it to puff cereal, do not seal it and eat it right. Is that pretty clear?

Right? It's very much like the ones that Chinese street offers us it

is in fact that is not to be used. Yeah, it is not to be used, right? Because I don't consider it safe. Right? And this is not one of those nod nod, nudge nudge wink wink things like I built an entire encasement unit so that I could use it. And it turned out to be very difficult to operate it in this encasement unit. And I still felt nervous when I was using it. So I'm going to go ahead and say don't use it. And the reason why I'm selling it if I was comfortable using it. I would be using it all the time. Yes, yes. But because I am not comfortable using it. I am telling you not to use it. Okay, so

then we have a 3d printer. This 3d

printer its name is Bruce state of the art its name is it was like six years seven years ago. At least it's a C Corp color ish printer.

Yeah, the Z car for 50 Yeah,

but it's context brand it's the one that was labeled as anyway it's never been it never had fake stuff putting it so you know it's never had but Z Corp I don't think supports it directly anymore. It can be made to work as is where is so

you can see all this stuff at Booker index.com/nerd sale.

We have a pallet jack we have a pallet deck. We have a small step funnel.

We have street arrays.

We have a Beuker Buechner funnel.

Yep, don't get the Buechner but the step funnel is useful. Yeah, I don't like

be a nurse but you can come by people think

they're useful. Joe may have a small dishwasher Lifesaver Santa

lifesize Santa, not just a life sized Santa, but a life sized Santa that was featured at a that was was designed by Nastasia and Piper to pump out hot Christmas. mulled wine. And it spews Christmas mulled wine out of its mouth into a bowl as though it's puking. Now you need to supply your own circulator to make it work but it's still got the piping and the place and Santas but to load up the the mould line right so your supply a circulator is the piping still there are no like the flexible hose meets easy to it's easy to rerigged it. But you know such famous people as Mario Batali have drunk right? Wasn't it? Was that Del Posto? Or was that was lucky. So like some some some Momofuku people and they're like fancy folks. All drank holiday cheer out of his mouth from that was puking out of his mouth. Does it come with a tape deck or is that gone? With the little bits gone? There used to be a voice recorder. And you know dirtbag friend of the show. Phil Bravo with a deep voice had lots of pithy sayings that Santa would say about him puking up too much, too much more wide or too many cookies. And then he would be throwing up more wine so that's in the sale.

If you go to the website, you can see photos and a list of things straight razor

sharp dimensioned this gentleman should we sell us a really sharp I mean a straight razor is important. Know what happened is is that like when we open the lab, I took all of my tools out of my apartment because it's unreasonable to have that many tools in my apartment. And I used to use straight razors and then I put your face on my face one of these used to be used on my face the other ones I picked up at a at a sale on I think I don't think they were my grandpa's otherwise I wouldn't sell them. I think that pick them up at a sale.

We have a carbonation rate that you will no no no, we

have an actual McCann carbon inator Okay, which I think it might need one or two things tweaked on it but it should it should work towards we have a yes a roofing torch without the hose. We have a Manitowoc ice machine with a cold plate installed in it by the way so you can use it directly for seltzer. Now, there's a hole drilled in the side of it for the cold plate, which I consider a feature anytime I buy an ice machine I immediately drill a hole in the side of the ice machine so that the cold plate will fit inside. If you buy this ice machine I have one at home which is why I didn't take it home. And mine has a hole drilled in the side of it. If you take this, I'll tell you this. I'll throw in the condensation pump. Boom. That's a steel boom. Manitowoc Monday to walk under counter ice. Nice strong, it's very straight strong. It's good. And aluminum cold plate. Anyway, okay, now from the nursery. Oh yeah.

Next Next Tuesday.

There's a broken printer is broken.

Lots of toner. There's

lots of toner and a broken printer that Anastasia melted one day because she was cold because it was a billion degrees. Hello zero we had no heat map

that Dave designed the layout of the lab

I did not know this is crap this dasya pushed the printer up against the heater and then flipped it on full blast. Whose desk was it under his desk desk Okay, who does that crap I put it one place you pushed it in and melted it whatever doesn't matter it's melted the end of the day it's melt it still works it's an okay it's an okay of nostalgia is just taste for electronic equipment in her ability to melt it anyways. Enough on the on the nerves. We didn't tell him how to get to a degree for Elgin no Booker and dax.com forward slash nerd sale. One word. I'm putting an early bid on the Broken printer.

No bidding I'll cash Okay,

fine. foist come. fois, sir, yeah,

we're not holding items for anybody. Wow.

But how are people going to? Here's the problem if it's going to run like this, how do people know if they've missed it? Like, like they can show up and someone already took the 3d printer? Well, that's when a yard sale is like I'm gonna tell you something. I'm gonna go ahead and recommend that if you buy the 3d printer. You might want to get the pallet jack. Yeah, yeah, yeah, man. So we got it for right. Yeah, but somehow we didn't end up using it. And we just threw the pallet jack into that room. We also had something else really hit. Oh, did you? What's the story on the vac machine? Yes or no?

I think yes.

I need to make sure all right. We have a vacuum machine. Don't worry, Paul. The freeze dryer we're still going to fix that's up in Connecticut. You and I are going to fix that. Right. Now. The vacuum machine is from Del Posto has sealed meets for the likes of Mark Ladner and Mario Batali. But it currently has an issue. The vacuum pump has I think a ceiling that needs to be kind of fixed. And you know what's done. I just never did it anyway. Enough on the nerd sale. So we have some questions in this one I'm going to deal with last. Oh, by the way, you can call in your questions to 718-497-2128 That's 718-497-2128 Kelly Bennett wrote in from BlackBerry farm. They sent us some stuff before nice people. Nice people. I'm interested in making jello shots from scratch of the G and T compart. Etc variety. And I'd like to use bronze sheets gelatin. Is there a basic ratio you can provide or help otherwise? Thanks, guys, man. Okay. Are you a jello shot aficionado?

I don't think I've ever had one. Come on. Really? I've had jello. And I've had shots.

But you've never had a jellified shot? Not really, no. All right, well, here's the thing if you're using leaf leaf gelatin, right? You using bronze leaf gelatin. The interesting thing about leaf gelatin is that the weights of all the different grades of gelatin are different because the assumption is that a leaf should gel the same amount regardless of kind of what grade you use is but a leaf of bronze gelatin weighs a lot more than a leaf of like gold or platinum, or silver gelatin. Also, you can't go straight based on that. They're designed to kind of set the same, but I've only ever really done gelled booze style things like I used to, like years ago we made it I made a champagne jelly that I would carbonate in the bottle of super high psi and then cut open after it gelled and they would have carbonation on the inside the Yeah, it's kind of fun. But you have to choose kind of what texture you want. There is in fact, and I forgot her name, but there's there's literally a cookbook devoted to jello shots. And I believe it has a names like jello shots or something like this. It came out in 2011. And they you know they have and she has a website, the person who did it. And they have a bunch of recipes there. Also Kevin Liu from the craft cocktail book. He did a post on serious eats about jellyfish. Unfortunately, he was using actual jello knocks by the way, people Knock Knocks because it's not some fancy joke. It's actually an incredibly high, like strength quality gelatin. It's like it's like right in between kind of gold and platinum. It's like got a very, very high bloom strength. Right. So it's actually 40 Something like that. Yeah, 220s 220s I think it's in the 220s. But it and here's something else I like a lot about Knox is that you can weigh it very easily, so that it's just super easy to weigh because it's a powder, whereas whenever you're using sheet gelatin, you have your best bet if you're going to use sheet gelatin. So I guess my pros have not don't have a lot of problem with it. You don't need to weigh it because it's already there in sheet format. If your recipe calls for some integral number of sheets, but most of the time when I'm doing gelatin work, I don't know exactly how much liquid I'm going to have. Because let's say a I'm trying to clarify strawberry juice back in the day back when I used to use gelatin to clarify and so I always hated having to snip pieces of the gelatin off to try to get it to work right. You know, I mean, yeah,

there's also a scents that sheet gelatin is more cool because pros use it but in fact sheet gelatin is made from powder. Is that true? Yes, yeah.

Yeah, I don't particularly I mean, I use I think sheet gelatin is sometimes easier to use because you can bloom it pick it up and throw it in. But powder gelatin is great for measuring. I mean, that's what I use when I'm cooking. I use NOx brand powdered gelatin, I buy big cans, and there you have it. But back when I was at the French Culinary Institute, we stock sheet gelatin and I use cheap gelatin and it was also good. But of course we stocked the high end the Platinum, so it was very kind of close like the, the, the NOx and the platinum were pretty close weight for weight. And so you can kind of substitute them back and forth because they had the same kind of thing. So since you're using bronze they the jello shot lady recommends for a jello shot that is firm enough to cut mold stand on its own and look crisp, ie a very kind of a hard jelly. She is a two packets of NOx, which is 14 grams of NOx, to a 500 about ml recipe, two cups right? Total base including the sugar, everything right two cups. Now. What does that translate in terms of sheet gelatin? Well, according to some people like monitors pantry, they say about three sheets of gelatin equals a packet of knocks but according to the jello shot woman who tested in jello shot recipes. She used about three and a half. And that looks more accurate based on calculations. I did trying to do bloom strength and weight to to Knox kind of converting back and forth. I would say you're looking in the you're looking in the three and a half sheet per cup range. Yeah, that sounds good. Sounds right. Yeah. Three and a half sheets per cup in that area in that range for jello shots. That's going to make a firm a jelly. All right. Yeah. Okay. And I forgot to set my phone to not turned off. Here we go. Okay, next question. That already answered last week. Check the zip lock question. I don't believe so. Okay. Hello, lovely people. I did some insight. I think I mentioned it. Michael had some problems with with zip locks. Breaking. I think he just got a bad batch. Ziploc freezer bags never had a problem. It was breaking to use those couple. I use them. Look, have you ever had a problem? time and temperature? He's only cooking in the 50s of Celsius. And so that should last an infinite amount of time in the 50s of Celsius? Yes. You had a bed

off brand or Ziploc storage bags will fail at higher low temperatures.

Yeah, storage bags I've had fail. Other brands I've had fail. Cisco foodsafe Cisco brand, like bags fake ziplocks I've had a had like 100% failure rate on those they fail. But an actual zip law an actual branded Ziploc freezer bag with the not with the fake slider on top but a standard Ziploc freezer bag. Very very rarely fail very rarely. So you you have got to get a bad batch and you should go yell at somebody but the second question was, Do you need a puffing gun to make puffed rice cakes the white light airy bland tasteless style of food item well you give such a such an enticing description of it I can see why you want to make them right the when you're making those puffed rice cakes they in they have a special machine for those things that decompresses inside of a mold and that's how they do it however you can look up on the internet there are papers on how to do it in a microwave what you do is is you take cooked and then dehydrated starch you then lightly missed it after it's you have to cook it over cook it dehydrate it right not totally but to a freer with the moisture content is but you just end up knowing after a while actually cooking issues you can still look up the post that one's not selling Cialis I think at this moment so you can still look at one of them are like oh really nice. I'll

just totally clean Oh wow. No longer word.

Where am I gonna buy my Cialis? I thought you stocked up oh yeah. So So anyway, so you can go look at the puffing section and it'll tell you, it'll show you pictures and you can get because I you know, even though I wrote it many years ago, it turns out puffing hasn't changed much. But if you take salted water and lightly lightly mist the grains of dehydrated grain and then toss them together and then put them inside of a mold and puff them in a microwave you can get them to bond. This is a unknown unknown thing, but your results may vary. Uriel wrote in on glycemic load HE GOES dear Dave, Anastasia, Jack and anyone else out that I may have forgotten unintentionally Like for instance, you call me. Yeah, you forgot Paul. I have a question about glycemic index is retrograde starches and resistant starches. My wife is on a low glycemic index diet and I am in charge of cooking it low GI diet really isn't that bad with one notable exception, potatoes, potatoes, potatoes have a glycemic index of 80 to 100 Depending on the Mathieu method of preparation and a high glycemic load. This is very unfortunate because potatoes are delicious, correct? It's true are delicious. I find them to be delicious. I've read all sorts of conflicting information on the interwebs saying that certain techniques can lower the GI of potatoes by converting the starch to resistant starches when you call them and we eat them after cooking. Alternatively, some sites say that the glycemic load is lowered when serving potatoes with saturated fats, which makes no sense to me at all. I haven't been able to find an explanation of what's going on from a reputable source. Most sites that deal with nutrition read more like religion than science. I'm hoping that they might be able to explain what the deal is and whether I can make delicious stuff with potatoes without compromise my wife diet thanks, Uriel. PS does Anastasia like potatoes? Oh, nice. And when are you going to announce the new project slash Kickstarter? You t something on the air? And then radio silence I don't know once does in August, right? Yeah. It's not started like it will not be a Kickstarter, but we will announce a new thing. We have something we're going to announce before then the cube. We're going to talk about the cube but that's not the next major project does. That's the next major project. And he's waiting for the enemy of quality t shirt. I know we're working on it. We're working on it. Okay, so here's the short answer one, if you know the old Joe Rogan's show on slash, while they do frame Jeffery Stein garden, Jeffery Stein garden brought it back tech potato cooking technique.

The super buttery one. Yeah, yes. Yeah. So that

one? Look, I would your I don't know, this would have to be measured by a scientist, right. And they have techniques for measuring it. But what they do is they take enzymes and they break it down and see how much starch remains after they break it down. I think I think the one that they use is called terma meal from Novozymes is the standard for like testing resistant starch, although it could be wrong. So those potatoes are cooked to set the starch granules first, right, which is going to make more of this stuff, resistant to digestion. at a low temperature. They're set I think somewhere in the mid 60s of Celsius or something like this. Do you remember that? Remember somebody sounds right. Yeah, they are then cooked, right? And then mash. Now then the starch credo formula beads, it's very kind of bead format. And then Robuchon then takes that, and why they used to do this as well and fortifies it with obscene amounts of butter, obscene, like 50% butter, and then it's chilled in a fridge to form to coagulate back to a solid mass. When that happens, you should get a lot of retrogradation over time. The advantages here is that then you just scoop it up and reheat it and the stuff that has retrograded won't, won't, you know re won't on retrograde in that. And so you should have more resistant starch, but I don't know what the actual answer is the fat thing. You know, there was that article on rice. Remember that Paul didn't use it to me. I haven't tried it. Didn't try it? Yeah. How did you test whether or not it made more resistant starch?

I didn't I tested whether it tasted Okay. When it was reheated.

I'm sure it did. It did. Yeah. Well, so the deal with oil is that remember? So when you're looking at resistance is all like glycemic index is all about how quickly your body or how effectively your body can break down the starch in there, right. So the Millo pectin is easier to break down than amylose. So a starch that has more mellow pectin versus amylose. I don't know how it works in potatoes to you. I don't, I don't but like I'm sure it's fluffy versus waxy is going to be different, right? You're gonna want to select a potato that has less I mean, we can look this up. I don't know I didn't forget to look that up. But anyway, so amylopectin is going to hire Mila pectin is going to increase your glycemic index. Also, how literally available it is to your digestive enzymes is going to affect the index. Also, things like fats in your body are going to like slow down the rate at which you break things down and so can decrease the index all these things affect what's going on. retrogradation affects what's going on. But what's going on with the rice when they were cooking with the oil is amylose forms a helix when it's right at double helix native and oil can get into that and form a complex which then they say is more resistant. Now I don't know whether that's true or not. But that's what they wrote in the paper. But that's how tapioca absorbent brand tapioca maltodextrin works is that it's this short chain fluffy. You know what I'm looking for maltodextrin which is starch breakdown product that complexes with oil. So we know it happens. Right? Right. Yeah. So I don't know. The answer. Short answer. I don't know. Yeah, it's more testing. needs more tests, but I don't have the facilities to test it. But it's possible, like this stuff and the nutrition. This mean like, like the facts are the facts whether or not something is going to be more or less healthy as a different story that I can't comment on. Right?

Right. Yeah, it seems likely that fat promotes retrogradation

or prevents prevents the enzymatic breakdown of the starches if it's complex, but the thing with the rice is there complexing it before it's cooked, right while it's cooked while it's cooked, but before it's yes before its DNA devised, I guess. I don't know. The another interesting question is I wonder what happens with the oil in like, in like an arborio when you are not in our body was rather in a risotto when you do the pre fry. Does that do anything? Who knows? Not me. Should we take our break? Sure. And we will come back with more cooking issues.

Hello out there, it's Steve Jenkins. I'm with fairway markets. White Leghorn, red wattle, Bourbon red, Navajo churro. These are 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 instinct. 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,

and we are back for the aunt tasting slash grease talking slash whatever. So

we have a caller we went to break with the caller, I hope it's still waiting patiently.

All right, caller you're on the air. Hello, hi.

Hi, this is Claire.

Hey, Claire, how are you?

Good. How are you? All right. Dave, I wanted to tell you that at two o'clock pm today, office wildstyle team challenge is going down. So for

those of you that don't know, the Saltine Challenge is where you see whether you can consume without any form of liquid, six, salted top not don't get the unsalted top because that's for wussies, a saltine crackers in 60 seconds or less. And by consume, I mean, you have to get it down your throat. Yeah,

and I know so we did it last night, no one was able to do it. It's Do you know anyone that can do it.

I only tried it once. And I could get within about 10 seconds of it. But as I saw it done on the internet, and it that, you know, the successful people use a technique called chunking, where you do multiple, multiple crackers at once, and the most favorable number seems to be three. I also noticed some of the successful people did some head tilt and creates the ideas that can store saliva in one section, and masticate the dry thing. The trick is, is that your throat has a tough time getting something down. If the bolus which is a technical term that you're using for the for the you know, food wad is completely dry. So you need to somehow segregate a little bit of moisture in your mouth so that you can coat the outside of the inside can be dry as that as the Sahara Desert, but you have to coat the bullets somehow with enough moisture that you can jam it down your throat. And so the best technique is to do three at a time. And some people do four but then why you have still have to do two more, right? So three and three I think is way but I saw someone consume I think 12 In a minute. Wow. He did four,

four and four was your big man.

Now this is the midsize Why are you following Him more it's all about saliva production. So all about so no and I would do a little bit of that you can't see me but I'm going with my mouth. I would do a little pre a little pre formation there of the saliva. You know, the main issue with testing it actually is is that the dry salty crap really doesn't do your tongue too much good. Like it kind of hurts a little have, you know a little bit?

Have you experienced that last night? Yeah,

Paul, are you experienced in this challenge?

I've never done it. Is this one of these fads that's killing teens?

Not yet. It became popular a number of years ago and then I like so DAX my, you know, younger son. Read about it somewhere and he was like, Saltine Challenge dad Saltine Challenge I think. So then they didn't they made me do it. Booker attempted it and failed. The Stasi attempted and failed. I attempted it and fail. Oh, no, Dax attempted and failed to close. I mean, I could do it with practice. Right now. I feel like saliva is about to drop out of my mouth because my body is gearing up. You can see it right. I'm frothing. I'm frothing. Like, like a, like some sort of a What's that? A rabid dog? But I'm sure they can hear it. Yeah, they can hear the frothiness in my voice but yes, so that is my I would go on to YouTube and look up some people who do it successfully and then mimic them. That's what I would

do. That's a great suggestion. Listen, I have a quick question. So when you have you know stocks, and I always have these dinner parties, and people always bring cheese usually if they bring you know everybody bring three and then we're stuck with well, wheels have breathed but if they don't they bring harder cheese. You know, we we wrap it up in plastic at the end. How do you know when it's really really gone back just aside from smelling hard

cheeses, they don't go bad really they just dry out and then their texture becomes unpleasant the like they'll crack they'll lose moisture. Occasionally if the humidity of your fridge is not good or if somebody's saying the Stasi gets some water on the outside of the cheese when she's wrapping it and then wraps it you can get a mold formation there which you know might be a mold of questionable really salivating like because my thicken saltines you you you know you might have some questionable mold there but that can probably be trimmed away so hard cheese you're pretty much good until until it gets moldy bad moldy breeze gonna be okay until it smells like ammonia and then it's going to be unpleasant. But the fun thing about the ammonia smell is that is that you have to wait a minute wait for it to warm up for it to what do you what are your thoughts on the big wheel of brie ball

go on with this waiting a minute but going with this waiting a minute technique oh yeah that's

right yeah no you were Wait a minute to see whether the emoji because when it's cold they ammonia will be suppressed and so you have to wait a minute for the ammonia smell to to kind of become present. So you could think something's okay because a small amount of ammonia is not is like you know almost normal in some cheeses that have been aged a lot yeah and then but it can become overpowering is it worth this is a mistake so like if you go to a cheese shop and a lot of cheese shops because it's better for the cheese store it kind of at Wine Cellar temperatures you should taste cheeses at the temperature you're going to serve them a lot of people love when I was growing up you're like you know I my belief was that cheeses should be served at room temp but then like there's a big kind of backlash against that and then oh Jesus should be served you know at different temperatures some more of closer with cellar temperature. But you know, I grew up liking my cheeses kind of stinky and on the warm side. But but like an ammoniacal cheese, which is awesome word ammoniacal it you know, the warmer it gets the more kind of sticky we'll get. I guess you could heat it enough to drive the ammonia off. I don't know. Maybe like in the oven. Now you have to make a soup out of it or something like this. I mean breathe you hate it just you know it's over. But you know, you could do one of those. I know you guys weren't alive in the 70s but you know back in the 70s You bought a big wheel of tasteless Brea wrapped it and puff pastry, cook the hell out of it and then poured honey over the top of it and

that's a seller's family classic recipe from the south Dave I know all about that. Whether it almonds on top,

so from the south Do you also eat pimento cheese sandwiches?

Oh, you bad cheese straws.

Well, let me let me let me just put it this way. I don't know if you're aware of this fact. But Bree being a French thing ain't got nothing to do with the South. You know, Bree cook breed but the 70s You know, and in the in the fact that the South probably has preserved good of good old fashioned American 70s fare better than anyone else. Like that's, you know that. Yeah. But I actually have to say I enjoy that crap. That Oh, me too. Yeah. Like the fact that the oil separates from the BRI in a puff pastry is greasy, and it's on that cracker. You know, as hard as cracker. Yeah. So sometime in like the very early 80s roasted garlic became kind of big. And then it was roasted garlic with that Brie was like the thing to have. So you'd have the roasted garlic on the cracker with the baked brie. And that was the That was the shears that you right there that was what was so funny or no honey. The honey became optional at that point. Yeah, honey became a national debt point.

send us photos from your challenge glare.

Yeah, I will.

I will. I've got my eye on one person who I think can do it.

I look I'm sure that some cooking issues listeners out there have more than tackled this problem because this is the kind of thing that our listeners probably are excel at.

All right. All right. Well,

thank you for the help.

All right. Good luck. All right, fine. So we have a pause here to take some fancy ads and to take some antigen what you want to do first you want to use the real answer the antigen and Virgin was they they take wood ants from Denmark and they crush them up and distill them yeah, that's how they make the antigen. Just so you and they add botanicals plus botanicals ants and botanicals antigen Okay, let's have real ants first. Okay, so eat the real ants Here you go I got two kinds of real ants do you were able to find the labels on them?

No, the labels have rubbed off one nice big ones and small

white so big ones I believe are the the giant white hawk and flying ants and I believe the smaller ones might live in the agave somehow those I believe are the are the giant ants.

I hope those are the giant one. Yeah,

those are the giant ones right go to it. Paul knows all Paul is Paul.

No, we all have to have the answer. The hell man

i Paul first

it's got pretty much no flavor.

Is it because they're older you think they just have no flavor? Maybe old there's no acidity to it

not that one maybe I'll try a second one tries

now this is the package that was already opened right? Right. These were purchased at the Mercado San Juan in Mexico City.

That's got a little more acidity. Not acidity. A little like oxidized Sherry raisin flavor. It's nice. Be really good with some Brie on a cracker. Seriously. Try it. Jesus. These ads by the way are enormous. Yeah,

right. So once you take a picture of these things and tweet these suckers out do it well. Yeah, poor people. So whatever stars he got he went to go do it. Do it. Other fatty. Mine wasn't fatty. This was fatty. oxidized fat Yeah, tastes like cooked brie with waning stuff.

Tastes metallic.

I think there's a little I think it'll maybe I think maybe they're a little old. I think the fats getting oxidized.

Could be When did you get these? And were they freshly cooked when I was in Mexico? That was three weeks ago.

Yeah. Ish. Yeah. Next maybe longer longer.

Next are the small ants which are the size of small raisins. And they're just the thorax of the hand right? They are the cry parties